Building on success at its semi-annual meeting last February, we headed back out to the Pacific Northwest for the ATNI (Affiliated Tribes of Northwest Indian) annual meeting in Pendleton, Oregon at Umatilla’s Wildhorse Resort and Casino.  We again brought ingredients for the hotel chefs to make our native salad recipe (with their own spin) that brought together White Earth wild rice, Oneida’s Tsyunhehkwa white corn, Native Natural Anasazi beans tossed in a wild berry vinaigrette made with Yocha Dehe’s Seka Hills olive oil and Red Lake Nation Foods wild plum syrup.  The recipe also included dried cranberries and local fresh garbanzo beans.

Luncheon Featuring All Tribally-Produced Foods

ATNI Tribal Foods Luncheon

Food Show and Chef’s Cookoff

Secret Ingredient: Beaver Tail

Cookoff Pantry

White Earth Wild Rice Donated by the Mobile Farmers Market

Chef Jack Strong

Plated Submissions

Judges’ Panel