Join us for exclusive Indigenous-inspired dishes at the Chef Table on the following dates: <\/p>\n\n\n\n
\ud83d\udccd February 6 \u2013 Glendon Marche<\/strong> \u2728 Wild Rice and Spinach Stuffed Mushrooms<\/strong> \u2013 Served with roasted squash, green beans, and sunflower seeds\u00a0 Indigenous Soups \u2013 Every Friday:<\/strong> <\/p>\n\n\n\n Enjoy a rotating selection of Indigenous soups every Friday at Central Square (CSQ), Glendon, Stong, and Winters Dining Halls<\/strong>, crafted by Chef Rick Powless: <\/p>\n\n\n\n \ud83c\udf72 Roasted Corn Soup<\/strong> All soups are vegan and thoughtfully prepared to honour Indigenous recipes while supporting sustainability initiatives with fresh, locally sourced ingredients. <\/p>\n\n\n\n Experience the rich flavors of Indigenous cuisine while supporting a more sustainable and inclusive food culture on campus! <\/p>\n\n\n\n YU Eats remains committed to expanding Indigenous menu offerings and continuing our collaboration with Indigenous chefs and community partners to celebrate and share these meaningful culinary traditions. <\/p>\n\n\n\n Meet Chef Rick Powless<\/strong> Chef Rick Powless (Lakhwaw\u02c0y\u028c^hu, meaning \u201cgood cook\u201d) is a citizen of the Haudenosaunee Confederacy and a member of the On\u028cyote\u02c0a k\u00e1 (Oneida Nation of the Thames, or \u201cPeople of the Standing Stone\u201d), Ohkwali (Bear Clan). He brings 35 years of culinary experience as a Red Seal Chef and is also a second-year Ph.D. student in Education at York University. <\/p>\n\n\n\n Chef Rick\u2019s research focuses on food insecurity, particularly the uneven economic disparity that impacts communities. His work emphasizes the importance of traditional Indigenous foods and their profound effects on mental health. By promoting these foodways, Chef Rick highlights the critical role of diet, health, and the environment in nourishing our minds, bodies, and spirits. <\/p>\n\n\n\n Stop by your dining halls on Fridays to experience these vibrant flavours and connect with the rich heritage of Indigenous cuisine. Don\u2019t miss out! <\/p>\n","protected":false},"excerpt":{"rendered":" YU Eats, in collaboration with Chef Rick Powless and the Centre for Indigenous Student Services (CISS), is proud to celebrate Indigenous culinary traditions with special menu features! Chef Table Highlights \u2013 Available on Select Dates: Join us for exclusive Indigenous-inspired dishes at the Chef Table on the following dates: \ud83d\udccd February 6 \u2013 Glendon Marche \ud83d\udccd […]<\/p>\n","protected":false},"author":127,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-8542","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\n
\ud83d\udccd February 11 \u2013 Stong Dining Hall<\/strong>
\ud83d\udccd February 27 \u2013 Winters Dining Hall<\/strong> <\/p>\n\n\n\n
\u2728 Maple-Glazed Baked Salmon<\/strong> \u2013 Served with roasted squash, green beans, and sunflower seeds\u00a0<\/p>\n\n\n\n
\ud83c\udf72 Three Sisters\u2019 Soup<\/strong>
\ud83c\udf72 Carrot and Ginger Soup<\/strong>
\ud83c\udf72 Roasted Squash Soup<\/strong> <\/p>\n\n\n\n<\/strong> <\/p>\n\n\n\n