Explore the Landscape

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Thursday, September 30, 2021 | 6PM

Part 3: The Future of Black Agriculture and Foodways

Part 3 will: explore the efforts to preserve and share the history of the Cheyenne Valley’s multiracial settlement and hopes for the future evolution of this history with the Enduring Families Project; share a cooking demo and a Caribbean dinner from Chef Kingsley Gobourne, of Artemis Provisions; dig into the importance of preserving Black land, foodways, and farming with Adrian Lipscombe, of the 40 Acres and a Mule Project; and also discuss Black, White, and Native identity in Wisconsin Farm Country with Dr. Jennifer Stinson, Associate Professor of History at Saginaw Valley State University.

Three Ways to Engage:

  • Digital ONLY: Thursday Night Virtual Cooking Demo & Discussion 
  • Caribbean Food Dinner Kit Pick-up AND Thursday Virtual Cooking Demo & Discussion

Both ticket options include a PDF Map and tour guidebook for the self-guided Cheyenne Valley Heritage Loop tour.

  • Add to the experience with an Interactive Cheyenne Valley Tour provided in the FairShare CSA Coalition Routes to Roots App. With The Cheyenne Valley Tour, you will also receive access to explore 10 additional tours celebrating Wisconsin farms and food featured in this year’s Routes to Roots fundraiser.

Chef Kingsley’s Caribbean Food Menu (Each Dinner Serves 1)

  • Jerk Chicken
  • Caribbean Mac ‘n Cheese
  • Jamaican Sautéed Greens
  • Ginger, Rum, Coconut Cookie from the P&P Bakeshop

Caribbean Food Dinner Pick-up at P&P

  • Thursday, 9/30, 2pm – 7pm
  • Friday, 10/1, 11am – 7pm
  • Saturday, 10/2, 9am – 1pm

Biographies

Chef Adrian Lipscombe is a native of San Antonio, Texas, and an architect, chef, and city planner. She relocated to La Crosse with her husband and four children to open her former restaurant, Uptowne Café and Bakery. Her cooking is inspired by her traditions of growing up in San Antonio, a diverse and cultural place. She fuses her roots of Southern Black and Hispanic traditions through her food and storytelling. Her skills as a chef and city planner enabled her to uplift the community in La Crosse and gain tremendous support from customers and fellow small business owners in the endeavour to launch The 40 Acres & A Mule Project. This project is her vision to have a sanctuary for the history and stories of Black culture in food and farming, for land used to teach farming, the importance of Black farms and archive Black foodways.

Dr. Jennifer Stinson is an Associate Professor of History at Saginaw Valley State University. Her work mainly focuses on the 19th century, including topics of gender, race, the environment, and public history. Particularly, she strives to better understand groups whose histories have been partly erased by state-enforced illiteracy and by prejudices pertaining to poverty, gender, and race. She will explore the intersecting identities of Black, European, and Native American inhabitants in the Midwest during and following the Reconstruction era.

Chef Kingsley Gobourne, of Artemis Provisions, was born in Jamaica and grew up in Pecatonica, Wisconsin where he worked on dairy and beef farms as a teen. He cites this experience as the roots for his aims to help build a stronger, more sustainable food system. Kingsley started Artemis Provisions, a meat, eggs, and cheese delivery service, to help support small family farms and make quality proteins more available to the public. He also strives to encourage more people to cook at home and develop a stronger connection to where their food comes from by sharing recipes from diverse cultures and cooking styles.