Tuesday, April 30th
The College Fund’s EATSS event is returning to New York City on April 30th at the renowned Lighthouse Pier 61 at the Chelsea Piers! Take in sweeping waterfront views as you immerse yourself in our one-of-a-kind Native cultural experience. EATSS will engage all your senses as we continue to feature indigenous foods from some of the best Native chefs in the country, including Chef Bradley Dry and 2023 James Beard Award winner Sherry Pocknett, as well as showcase original Native artwork, have conversations with some of our Native students and an exclusive concert with Native singer-songwriter Raye Zaragoza – you won’t want to miss it!
Chef Sherry Pocknett
MASHPREE WAMPANOAG TRIBE
James Beard Award, Best Chef Northeast
Chef Sherry Pocknett is an indigenous chef and educator, specializing in the Bounty of the Season, Native American indigenous food and New England cooking.
Wampanoag chef and entrepreneur Sherry Pocknett was born and raised in Mashpee, Massachusetts, to the Mashpee Wampanoag tribe. Sherry credits her love and passion for food and educating to her parents, Bernadine, who comes from a long line of indigenous chefs, indigenous foods, and Vernon, who taught her how to hunt, fish, forage, and barter. Both parents believed in tradition and living life-ways as Wampanoag people throughout the bounty of the season.
Chef Sherry owns her restaurant, Sly Fox Den, and is opening a second location, Sly Fox Den Too. Tribal member Sherry Pocknett made history on June 5th as the first Indigenous woman to win a James Beard Award, taking home the prestigious award for Best Chef Northeast.
Chef Bradley Dry
Chef Bradley has been a professional chef for twelve years, cooking traditional Cherokee dishes from healthy, local ingredients. Growing up in Oklahoma and based in Tulsa, his family inspired him to cook, as it was their tradition to cook together with everyone helping, under the guidance of his grandmother – which is where he learned most of what he knows about navigating a kitchen!
Bradley’s goal is to bring happiness and community to those who enjoy his heartfelt food – and he specializes in traveling to prepare food for special events and people, including Powwows, Folklorama, and the cast and crew of Reservation Dogs. Ultimately Bradley hopes to one day own his own restaurant, which he will name Elisi, the Cherokee word for grandmother.
Chef Anthony Bauer
TURTLE MOUNTAIN BAND OF CHIPPEWA
Chef Bauer is the Economic & Workforce Specialist with the North Dakota Indian Affairs Commission and owner of Traditional Fire Custom Cuisine. With over 25 years of experience in the food service industry, his training includes a degree in Restaurant Management as well as certificate classes from the Culinary Institute of America. His professional work includes fine dining, menu development, restaurant design, employee training and retention along with multi-unit management. He has also opened 13 restaurants throughout his career.
Growing up in a family that loved food and tradition is what inspired him to open Traditional Fire. Chef Bauer enjoys using traditional ingredients and giving them a modern twist. He hopes his work will inspire Native youth to explore the culinary field and become creative leaders.
Chef Andrea Condes (Murdoch)
Chef Andrea Condes (Murdoch) is an Andean chef. Born in Venezuela and adopted from an orphanage, she spent 29 years in the US disconnected from my Indigenous culture. In 2015, Andrea started to reconnect to Native Indigenous cultures through food. She visited and spoke with knowledge keepers within Oneida Nation and left with new relatives who included her in their community.
As an entrepreneur, Andrea translates her experiences into food menus, educational workshops, and speeches on a mission to not only keep traditional stories and knowledge alive and without the colonial lens. Four Directions Cuisine is in its seventh year of business in Colorado and continuing to grow and make an impact in both local and national communities. The four main pillars of this business are sourcing locally, sourcing Indigenously, education, and community work.
Chef Ben Jacobs
Chef Ben (Osage Nation) is a nationally renowned chef and the co-founder of Tocabe, An American Indian Eatery, now with two restaurant locations and a food truck in Denver, making it the country’s largest Native American restaurant chain.
Tocabe expands on Jacobs’s Osage family recipes to create a new and unique take on Native cuisine. He works to support Native American food professionals and communities by using Native-made and sourced ingredients whenever possible. Tocabe has been recognized by the Food Network, Food&Wine magazine, The New York Times, The Atlantic magazine, and many other national media outlets.
Join us for an intimate
concert with Raye Zaragoza!
The Los Angeles-based singer-songwriter, Raye Zaragoza, has always made political folk music that is informed by her identity as a woman of mixed Indigenous, Asian and Latina heritage. She gained recognition in 2016 with “In The River,” which was written to protest the Dakota Access Pipeline. When she performed a Tiny Desk Concert at NPR, she spoke and sang about making live music more economically accessible. And she currently writes the music for Netflix’s Spirit Rangers, a show featuring an all-Native American writers room and cast.
“The Native community in LA has been a huge part of my life since I moved here at 14,” she says. “Indigenous artists aren’t played on the radio or given space in mainstream publications enough, so I do what I can to be as proud as I can and pave the way for other artists too.”
Interested in supporting this event?