Community Arts Learning Grant
Community Arts Learning Grant
Youth Workshops / Indigenous Culinary Arts at AICHO.
Adam Guggemos: graphic designer, art events promoter; Michelle Ronning: jewelry designer and maker; Tara Makinen: Executive Director of Itasca Orchestra and Strings, musician; Moira Villiard: visual artist, Cultural Programming Coordinator at American Indian Community Housing Organization; Jeanne Doty: Retired Associate Professor UMD Music, pianist; Amber Burns: choreographer, dancer, actor, middle school art teacher; Margaret Holmes: visual artist, poet, and former Children's Theatre employee; Tammy Mattonen: visual artists, co-founder of Crescendo Youth Orchestra; Kayla Schubert: Native American craft artist, writer, employee at MacRostie Art Center; Ariana Daniel: mixed media artist, arts instructor; Emily Fasbender: student liaison, visual artist
Amber Burns: choreographer, dancer, actor, middle school art teacher; Kathy Neff: musician, Director, Fine Arts Academy at the University of Minnesota-Duluth; Richard Hansen: Executive Director, Duluth Superior Film Festival; Kayla Schubert: Native American craft artist, writer, employee at MacRostie Art Center; Ariana Daniel: mixed media artist, arts instructor; Karissa Isaacs: curator of Tweed Museum at the University of Minnesota Duluth.
Arrowhead Regional Arts Council, Drew Digby (218) 722-0952
ACHF Arts Access ACHF Arts Education ACHF Cultural Heritage
This information should reflect the project's goals and outcomes listed in your narrative. Gain basic knowledge of Indigenous Foods Systems and answer the following questions: What are Indigenous Foods What is the role of indigenous foods in the ôwild food webö Be able to identify an Indigenous foods Be able to use an Indigenous food in a recipe. Learn culinary skills and techniques How to use a knife How to make tea with Indigenous plants How to use measuring cups and scales Take part in the process of developing a recipe Sample Indigenous food Theorize on ways the foods might be good to use Make sample recipes Conduct a taste test We will measure the short range outcomes of this project through pre-surveys that will assess prior knowledge and post-surveys that will assess knowledge attained after each session. Long range outcomes will be measured by the feedback provided from the community on the products produced. We will document this feedback in written form as well as on a video we will produce at the event where our products are revealed to the community. Outcomes will also be measured by the art produced around this project as a part of our digital story-telling project funded by Blue Cross Blue Shield.
Gain basic knowledge of Indigenous Foods Systems and answer the following questions: What are Indigenous Foods What is the role of indigenous foods in the “wild food web” Be able to identify an Indigenous foods Be able to use an Indigenous food in a recipe. Learn culinary skills and techniques How to use a knife How to make tea with Indigenous plants How to use measuring cups and scales Take part in the process of developing a recipe Sample Indigenous food Theorize on ways the foods might be good to use Make sample recipes Conduct a taste test Develop a brand and logo for the products. Discuss mission of our entrepreneurial endeavor Brainstorm images and come up with logo designs Come to a consensus on a logo design.
Other,local or private