Reviving Haudenosaunee Food Culture, A Virtual Talk with Chef Tawnya Brant

Please join the Ska•noñh-Great Law of Peace Center and the Erie Canal Museum on Tuesday, August 24, at 7:00pm EST, for a virtual discussion with Mohawk Nation citizen Tawnya Brant covering the Indigenous food sovereignty movement.  The event is free and open to the public. A donation of $5 or $10 would be welcomed and appreciated and would allow us to host more events like in the future.
If you would like to make a donation, please visit the Skanoñh Center and the Erie Canal Museum donation pages.

About Chef Tawnya Brant

Tawnya Brant is the Chef Owner of Yawékon Foods, which specializes in Haudenosaunee fusion cuisine.  She grew up in her home community of Six Nations of the Grand River in a home without electricity or running water and had a large garden. Her mother Terrylynn is an avid gardener and her dad Richard a lifelong hunter/fisher. She spent her foundational years with a kitchen filled with Indigenous harvests and wild game. Chef Tawnya has been working in the restaurant industry for 24 years, landing her first job as a line cook at a small café at age 12. She completed 2 years of culinary management at Fleming College and graduated the Aboriginal Small Business Management program at Mohawk College. Chef Tawnya spent over a decade as a freelance support chef for opening prime franchise restaurants. After becoming a mother she switched her focus to Indigenous foods and catering, founding Yawékon Foods as a focus on Haudenosaunee culinary roots. Since 2014 she has travelled across North America sharing her cuisine.

The talk is a part of the Erie Eats Foodways Project and is a part of our collaborative series on Exploring Indigenous Foodways Along the Erie Canal. This series has received generous support from the Erie Canalway National Heritage Corridor, Indigenous Values Initiative, and the American Indian Law Alliance.