Indigenous Flavors Enter the Stage at RES 2025, Paving the Way for a Bigger Culinary Showcase in 2026

Las Vegas, NV – A groundbreaking collaboration of Indigenous academics, chefs, and entrepreneurs recently convened at the Reservation Economic Summit (RES) 2025 in Las Vegas, Nevada, for an exclusive Indigenous food-tasting event. The gathering offered a delectable culinary experience and underscored the growing movement for Indigenous food sovereignty, powerfully supported by academic research, and hinted at a potentially larger showcase at RES 2026.

RES 2025, the premier summit for American Indian Enterprise, is renowned for fostering high-caliber networking and business development opportunities. Beyond its core focus, RES also shines a spotlight on the rich cultural heritage of Indigenous communities through events like the Indigenous fashion show and the “40 Under 40” award ceremony. This year, an informal event dedicated to Indigenous food tasting was held on March 11th at Caesar’s Palace, adding a flavorful dimension to the summit.

The event was spearheaded by Chef Diosa Hall (Mohawk) and Troy Wiipongwii, PhD, MPP (Chickahominy descendant). Chef Hall is the cultural learning chef at the Eastern Woodlands-focused Traditional Eastern Woodlands Foodways Alliance (TEWFA) and Director of Seven Generations, a non-profit dedicated to increasing access to cultural food knowledge for urban natives. Wiipongwii is the Chairman of TEWFA, and the Director of Innovation and Entrepreneurship for Conservation at William & Mary’s Institute for Integrative Conservation. A cornerstone of TEWFA’s work is its close collaboration with a team of researchers at William & Mary, including Zach Conrad, PhD, MPH, Matthias Leu, PhD, and Troy Wiipongwii, PhD, MPP. This academic partnership is focused on developing computational tools to empower partner tribal communities and urban Indian organizations to make informed food sovereignty decisions. Further detailed here, their innovative work provides a crucial data-driven foundation for TEWFA’s initiatives. TEWFA is a regional organization committed to building a sustainable regional food supply chain with Indigenous food systems at its heart. They believe in a collective, blended approach, working with tribal, state, and local governments, urban Indian organizations, academics, and community members to benefit all. 

TEWFA’s dedication extends to vital projects like the USDA’s “Supporting the Use of Traditional Indigenous Foods in the Child Nutrition Programs” Cooperative Agreement. This initiative, deeply informed by the research partnership with William & Mary, aims to bring local Indigenous foods into K-12 school lunch programs through recipe development, supply chain strategies, technical assistance, and educational resources. Their approach is rooted in “Indigenous Peoples Feast and Workshops,” engaging educators, food professionals, farmers, and supply chain actors in knowledge sharing. You can learn more about the events here and here.

The RES 2025 food tasting is built upon the foundation laid by these “Feasts” and a smaller tasting hosted at RES 2024 by Wiipongwii and Chef Hall. This year’s event, made possible through the generous sponsorship of Nativeamericans.com, TEWFA, Mavid Red, William & Mary’s Institute for Integrative Conservation, and William & Mary’s Global Research Institute, saw Chef Hall lead the culinary charge.

Attendees were treated to an innovative menu featuring dishes designed to be both delicious and adaptable for broader implementation, including school lunch programs. Highlights included savory Bison dumplings made with fresh, often wild-foraged Indigenous ingredients and crispy Blue corn catfish nuggets served with homemade dill tartar and vibrant rainbow microgreens. A refreshing Wild berry medley with honey offered a sweet taste of the land, while mini fry bread provided a nod to contemporary Indigenous culture.

Troy Wiipongwii contributed his culinary talents with a unique Spicy Shrimp dish infused with smoked yaupon tea and a flavorful Pumpkin Halwa, a dessert blending Indigenous ingredients with South Asian influences. The cooking efforts were further supported by Dana Chavis (Lumbee), Krystal Chavis (Lumbee), and Christina Theodorou (Lumbee), highlighting the collaborative spirit of the event.

The exclusive tasting event drew approximately 40 attendees, including prominent entrepreneurs, tribal leaders, members of the Indigenous fashion community, and even NFL legend Ahman Green. This diverse turnout underscored the broad appeal and importance of celebrating Indigenous foodways within the larger economic development context of RES.

The collaborative spirit and the palpable enthusiasm surrounding the food tasting have ignited a strong desire to elevate this event for RES 2026. The team envisions a larger, more official presence at the summit, potentially featuring Indigenous chefs from across Turtle Island, bringing a rich tapestry of regional tastes and culinary traditions to the forefront.

“Starting with the plate is a powerful way to build demand and awareness for the incredible efforts happening across Indian Country to improve Indigenous food sovereignty,” remarked one of the organizers. The success of this initial food tasting at RES 2025 signifies a promising step towards a future where Indigenous cuisine and the vital principles of food sovereignty, backed by crucial academic partnerships, are celebrated and integrated within mainstream economic and cultural landscapes. The anticipation is already building for what culinary delights and collaborations RES 2026 will bring.

Sponsors:

• Global Research Institute at William & Mary
• Institute for Integrative Conservation at William & Mary
• Mavid Red
• Nativeamericans.com
• Seven Generations
• Traditional Eastern Woodland Foodways Alliance (TEWFA)
• United States Department of Agriculture (USDA)