Cooking with the Three Sisters:
Ancestral Plants and Modern Techniques
This program is supported by grants from Justice Outside and Native American Food Sovereignty Alliance (NAFSA)
The Three Sisters (Corn, Beans, and Squash) are known for working in harmony both in the garden and in the kitchen. Join us for a hands-on cooking class featuring culturally meaningful Corn and Squash varieties grown locally in The Three Sisters Garden. This program is led by Chef Joe Rocchi (Pamunkey), a Philadelphia-based chef and culinary educator, and Courtney Streett (Nanticoke), NRFF’s President/Executive Director.
Saturday, December 6, 2025
1 PM - 3 PM
Dover Public Library
35 Loockerman Plaza, Dover, DE 19901 (map)
Chef Joe will braid ancestral knowledge with modern culinary practices to demonstrate how to make practical, delectable dishes in class and at home. Courtney will illuminate the cultural importance of the ingredients, including Puhwem Corn and Maycock Squash, to the Nanticoke and Lenape people who cultivated these plants for generations to yield the fruits we have today.
We’ll prepare three recipes, including ‘Chocolate Maple Maycock Squash Pudding,’ together in this program. Participants will also go home with additional printed recipes to further their creativity. Through this workshop, you’ll add new dishes to your repertoire while carrying on culinary traditions based in sustainability and sovereignty.
All materials will be provided, and no experience is necessary. Space is limited, sign up now!
This program is free. Participants are encouraged to make a $25/person donation to register for the program.