Wisconsin Table
SEEDS OF CHANGE BY CAN D I CE WAG EN ER
T
he big, bumpy Pueblo Hubbard Squash is one of Chef Elena Terry’s favorite ingredients. It’s the star of one
of her signature dishes, a dessert she calls SassSquash, in which she pairs the rich flavor of the Pueblo Hubbard with tart wild cranberries and smoky maple syrup to create an entirely new flavor profile. Terry, who is Ho-Chunk, draws on her deep knowledge of traditional Indigenous ingredients to create accessible dishes like SassSquash that both satiate and educate.
Ho-Chunk Chef Elena Terry cups ancestral corn seeds in her hands. Terry is a leader in a movement known as Native American food sovereignty, which strives for the return of traditional Native American foods and the Indigenous management of food systems while rebuilding relationships with the land, water, plants, and animals that sustain life. Photograph by Tom Jones.
summer
· fall 2020
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