Pan-Seared Salmon with Chef Robert Kinneen
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival / Series 3: Audio
physdesc: label: Extent
content: 1 Sound recording
unitdate: label: Date
content: 2024 June 28
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2024, Item SFF2024_0628_IVA_Foodways_0004
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copy available
scopecontent: label: Scope and Contents
content: Jahaira Galvan (Presenter); Robert Kinneen (Chef, Tlingit) Chef Robert Kinneen (Tlingit), based in North Carolina and raised in Alaska, prepares a pan-seared salmon with kombu and foraged vinaigrette. Chef Kinneen will use and discuss this use of foraged ingredients such as cedar boughs, spruce tips, and rosehips. The Smithsonian Folklife Festival Foodways sessions on June 28 are presented in collaboration with the american-food-history-project American Food History Project, based at the National Museum of American History. The project explores American history through the lens of food and drink and invites individuals and communities to gather on-site and online for conversations and experiences that link the past, present, and future of food. The Food History team is honored to join Smithsonian colleagues in celebrating the National Museum of the American Indian through Festival programming focused on traditional systems of knowledge and featuring Indigenous chefs and food cultures.