Malama aina, or caring for and honoring the land, has been an important practice in the Hawaiian culture and understood as vital for survival. Many indigenous communities across the globe embody this same value—fostering a healthy relationship with their environment and natural resources to provide nutritious food, maintain food security and ensure biodiversity, resulting in a thriving food system.

Today, many chefs are leading the efforts in revitalizing indigenous food cultures and food systems by reclaiming their ancestral knowledge of native food ways—regional ingredients, cooking methods, agricultural practices and connection of food to people. In this special panel discussion, experts in indigenous food cultures from Turtle Island (North America) tribes to Pacific Island communities will share their journey to revive and reimagine their respective cuisines in todayʻs evolving world.

Join the conversation with chefs leading the charge in decolonizing the plate. Moderated by Chef Ed Kenney of Mud Hen Water, the panel will include Maori chef Monique Fiso, Sean Sherman of the Oglala Lakota Nation and Crystal Wahpepah of the Kickapoo Nation, as well as a member of the Puyallup tribe in Tacoma, Washington. They’ll discuss the importance of land management and native agriculture, obstacles to accessing indigenous food ways, the impact on the health and wellness of communities and how the past affects food sovereignty for the future. Together, we’ll explore how indigenous food systems around the world can inform Hawai‘i’s renaissance of native food ways and lead the charge in food security for our islands. The discussion will be followed by an audience Q&A and sampling of indigenous food.