West indian culture

Chicago’s only Native American executive chef shares her cuisine and culture in Wisconsin

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November is Native American Heritage Month and an Indigenous chef shares her culture and cuisine with Milwaukee. Chef Jessica Paemonekot is the executive chef of Ketapanen Kitchen. “In the Menominee language, ketapenen is an expression of love,” she explained. She is a lifetime member of the Menominee Tribe of Wisconsin and represents the only Native American Chief Executive in Chicago. for us, and now that they are opening up, I hope to be able to open them up for everyone behind me,” Paemonekot said. On Wednesday, she opened those doors to the Marquette University community. Partnered with the Office of Institutional Diversity and Inclusion, the Native American Students Association, Dining Services, and the Center for Engagement and Inclusion, for a series of cooking demonstrations, sharing her love of food and culture. spirit and you should do it with love,” Paemonekot said. She also lovingly educates people on the many culinary contributions of Indigenous communities to the foods people eat every day. “We work with bison, we work with various berries like strawberries, blueberries, blackberries, raspberries, maple syrup. We have corn, squash. We have corn soup that comes back there “, said Paemonekot. “These are foods that people eat every day and don’t realize they are indigenous.” Contributions that continue to nourish bellies and souls all year round. “We should all spend more than a month a year learning about someone’s culture,” Paemonekot said. “It’s something we should be doing every day – bringing people together and accepting differences in culture and society.” Paemonekot food is on the menu of a bistro in Chicago’s Field Museum. It also serves Illinois and Wisconsin.

November is Native American Heritage Month and an Indigenous chef shares her culture and cuisine with Milwaukee.

Chef Jessica Paemonekot is the executive chef of Ketapanen Kitchen.

“In the Menominee language, ketapenen is an expression of love,” she explained.

She is a lifetime member of the Menominee Tribe of Wisconsin and represents the only Native American Chief Executive in Chicago.

“It’s like, ‘Wow, it’s 2022 and it’s only happening now?'” she said. “These doors were never open to us, and now that they are opening, I hope I can open them to everyone behind me,” Paemonekot said.

On Wednesday, she opened those doors to the Marquette University community. Partnered with the Office of Institutional Diversity and Inclusion, the Native American Student Association, Food Services, and the Center for Engagement and Inclusion, for a series of cooking demonstrations; share his love of gastronomy and culture.

“When you feed someone, you are not just feeding their body, you are feeding their mind, and you should do so with love,” Paemonekot said.

She also lovingly educates people on the many culinary contributions of Indigenous communities to the foods people eat every day.

“We work with bison, we work with various berries like strawberries, blueberries, blackberries, raspberries, maple syrup. We have corn, squash. We have corn soup that comes back there “, said Paemonekot. “These are foods that people eat every day and don’t realize they are indigenous.”

Contributions that continue to nourish bellies and souls all year round.

“We should all spend more than a month a year learning about someone’s culture,” Paemonekot said. “It’s something we should be doing every day – bringing people together and accepting differences in culture and society.”

Paemonekot food is on the menu of a bistro in Chicago’s Field Museum.

It also serves Illinois and Wisconsin.

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