April 2, 2026 @ 10:30 am – 11:30 am
Join Native American Chef Sonny Fields (Pawnee) as he shares the importance of traditional foodways in indigenous cultures and demonstrates how to make a special dish. Chef Sonny explores food sources from the Americas, uses of bison and the importance of heirloom seeds.
After the presentation, enjoy samples to supplement your sack lunch. Students may participate in a self-directed gallery hunt that encourages a closer examination of objects and artwork. Suitable for K – 8 students.
Admission is $6 for students with one free chaperone for every seven students attending. Additional adults are $15 each. Space is limited, and pre-registration is required by March 23.
