Three Sisters

IndigeHub - An Indigenous Led Non-Profit

Join Chef Bleu Adams, Chef Adrain Lipscombe and Dr. Claudia Serrato for and evening of matriarchal food leadership.

Clubhouse on South Temple

Join us for a Meaningful Evening of Film and Conversation! We're excited to invite you to our upcoming fundraiser event in support of Indigehub, an incredible organization dedicated to promoting food justice in Indigenous communities and communites of color. We will screen thought-provoking short films that shed light on the crucial topic of food justice. These films will serve as a springboard for an engaging discussion about the challenges and solutions surrounding equitable access to healthy and culturally relevant food in marginalized communities.The event will not only be an opportunity to raise funds for Indigehub's impactful initiatives but also a chance for us to come together as a community and deepen our understanding of the intersection of food, culture, and social justice.So, bring your friends, family, and an open heart as we embark on an evening of learning, reflection, and solidarity. Let's create a space where important conversations can flourish and ideas can be nurtured.Don't miss out on this enriching experience! Spread the word and mark your calendars. Together, we can make a difference. See you there! #ThreeSistersFundraiser #FoodJusticeMatters #Indigehub

Dr. Claudia Serrato is an Indigenous culinary anthropologist, a public scholar, a professor of ethnic and food studies, and an Indigenous/Mesoamerican traditional plant-based chef.

She was born and raised in East Los Angeles, California predominantly on a Mesoamerican (P’urhépecha, Huasteca, and Zacateco) sazon and diet. At an early age, she began to cook alongside her elders, gaining time-tested food knowledge.

Since 2014, Claudia has been actively involved in the Native food justice and sovereignty movement, cooking alongside reputable Indigenous chefs at cultural food gatherings, summits, and pop-ups throughout Turtle Island (North America). 

In 2015 she was granted an honorary title of sous-chef de cuisine by the Native American Culinary Association (NACA).

Claudia was a featured chef at the Agriculture, Food, and Human Values Society and the Association for the Study of Food and Society Conference in 2018. 

She has been invited to speak on public radio and podcast programming and has been featured by multiple popular media outlets.

She is co-founder of Across Our Kitchen Tables, a women of color culinary hub and event series founded in 2017 that generates and supports socially responsible food-based work by women of color.

Claudia holds a stream of degrees starting with a Bachelor’s degree in Gender, Ethnicity, and Multicultural Studies, a Master’s in Chicano/a Studies, a second Master’s in Anthropology, and a Ph.D. in sociocultural anthropology from the University of Washington, Seattle.

She teaches for the California State University (CSU), is a primary first foods and baby nutrition researcher with the First Nations Development Institute and provides culinary anthropological and chef services through her consulting business.

Claudia lives in Los Angeles with her family.

Adrian is a Chef and innovator who concentrates on community involvement through acts of engagement such as Green Architecture, Active Transportation and Sustainable Food Production.She is the former Bicycle Coordinator of the City of Austin and placed the successful bike share system. She has played a major role in the development of both the San Antonio and Austin bike share systems. She is currently working toward completing her Ph.D. in Community and Regional Planning at the University of Texas at Austin, specializing in the perception of minorities on transportation. She holds a BA in Architecture and a Masters in Architecture with a certificate in Urban and Regional Planning at UT-San Antonio.Adrian currently owns a renowned restaurant in Wisconsin and has been featured twice in one year at the James Beard House. She is currently working on the inspirational project called 40 Acres Project. The 40 Acres Project mission is to preserve the legacy black agriculture and foodways in the United States.For more information visit www.40acresproject.com

Bleu Adams, Mandan/Hidatsa/Dine’, is the Co-Founder of Black Lamb Group and serves as the Executive Director of IndigeHub, an organization dedicated to nurturing relationships within indigenous communities, amplifying their voices, and co-creating solutions to address their specific needs.Bleu is also currently a member of the American Culinary Corps, a groundbreaking collaboration between the James Beard Foundation and the State Department. In this capacity, Bleu contributes to culinary excellence and cultural exchange.

She is an active member of the JBF Scholarship Fund committee, identifying and nurturing emerging culinary talents. Additionally, she plays a vital part in the JBF Food and Beverage Investment Fund for Black and Indigenous Americans, promoting economic empowerment and entrepreneurship.

Her impactful journey includes past achievements as Chair of Native Women Entrepreneurs of Arizona and Co-Founder of Protect Native Elders, highlighting her dedication to Indigenous women's business empowerment and support for her elders.
Grounded in the power of education and capacity-building, Bleu fosters partnerships, secures funding, and advocates for equitable policies, all in the pursuit of social and environmental justice. Her unwavering commitment shapes an inclusive, sustainable future where Indigenous voices are amplified, and community needs are met with innovative solutions.Bleu firmly believes in the transformative power of education, knowledge-sharing, and capacity-building for long-term, sustainable impact. Her tireless efforts in forging partnerships, securing funding, and advocating for policies reflect her unwavering commitment to social and environmental justice, working towards an equitable and sustainable future for all.

Agenda

Three Sisters  Welcome and Food Tasting 

Screening  and Panel moderated by Lara Jones RadioActive KRCL 

 Chef  Q&A

Dessert Tastings  and Blue Corn Cookie gift 

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Three Sisters

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Three Sisters

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