Cooking In Indian Country

Chef: Bleu Adams of IndigeHub (Mandan, Hidatsa, Diné)

“Bleu Adams is the Co-Founder of Black Lamb Restaurant Group and the director of IndigeHub.org, an organization dedicated to supporting Indigenous communities through education, knowledge-sharing, and capacity-building for sustainable impact. As a chef and member of the American Culinary Corps, Bleu promotes food as a means of economic empowerment and community resilience. Her efforts in forging partnerships, securing project funding, and advocating for policy changes underscore her commitment to social, environmental, and food justice. Through IndigeHub, Bleu emphasizes the importance of food sovereignty and traditional foods in driving economic growth within Indigenous communities.”

Menu: Mixed greens with strawberry vinaigrette, bison chili, blue cornbread

• Space is limited
• RSVP Required to attend

Contact: Kristie at (801) 214-7667

Must be a registered client of UICSL.