On November 18th, 2021, the YSFP hosted Fall Feast: Celebrating Indigenous Food Pathways in partnership with the Native American Cultural Center. The lunchtime event brought together our communities over a delicious meal, thoughtfully prepared by NACC-YSFP Liaison and Seedkeeper Catherine Webb ’23. The menu, which featured Three Sisters chili, fried squash patties, cornbread, and ground cherry pie, utilized produce grown in the Three Sisters plot on the Farm, including Buffalo Creek Squash, Skunk Beans, and White Cap Corn, grown from seeds gifted to us by Liz Charlebois, a member of the Abenaki tribe. To learn more about the Three Sisters, read Catherine’s beautiful blog post and poem. You can also read the Yale Daily News article about the event here. Many, many thanks to everyone who made this event a success! Photos by Reese Neal ’25.
