Indigenous Foodways: Adapting to Change

Tuesday, December 15th, 2020

Chef Nephi Craig (White Mountain Apache)

This webinar takes an in-depth look at Indigenous Foods as a professional practice with ancient roots that translate to contemporary self-care in everyday life. Chef Craig shares introductory information about Indigenous Foodways and expanding food vocabulary to make informed healthy purchasing decisions amid the pandemic.

Culinary Demonstration: Craig demonstrates how to prepare a dish of corn, beans and squash and also introduces common Indigenous cultivars.

Indigenous Foodways: Adapting to Change

Speaker Bio

Nephi Craig, BHT, ACRPS (White Mountain Apache)

Chef Nephi Craig has 22 years of culinary experience in America and around the world in London, Germany, Brazil, and Japan. Nephi Craig is an enrolled member of the White Mountain Apache Tribe and is half Navajo. Chef Craig is also the founder of the Native American Culinary Association or NACA, an organization/network that is dedicated to the research, refinement, and development of Native American Cuisine. Chef Nephi Craig provides training, workshops, and lecture sessions on Native American Cuisine for health to schools, restaurants, universities, treatment centers, behavioral health agencies, and tribal entities from across America and abroad. Chef Craig recently served as Executive Chef of the Sunrise Park Resort Hotel. During Chef Craig’s nine-year tenure at Sunrise Park resort, Craig and his White Mountain Apache culinary team achieved many national and international benchmarks in establishing a culture of Indigenous Foods across North America. Executive Chef Nephi Craig is currently the Nutritional Recovery Program Coordinator & Executive Chef at the Rainbow Treatment Center and Café Gozhóó on the White Mountain Apache Tribe in Arizona.