From Seed to Table
An Indigenous Culinary Partnership and Education
From Seed to Table is a twice-monthly meal program that reconnects the Oneida community with Indigenous foods through hot, ready-to-eat meals rooted in ancestral knowledge and prepared with love. By reclaiming Indigenous culinary practices, this initiative addresses food insecurity, supports health equity, and promotes food sovereignty for our people.
Background
From Seed to Table was created in direct response to community-identified needs: more access to traditional foods, healthier meal options, and a reconnection to our culinary heritage. A 2022 Oneida Community Health Assessment revealed that 85% of Oneidas report being overweight or obese, and 25% struggle with diabetes—largely due to limited access to culturally relevant, nutritious foods. Historically, forced assimilation and federal policies disrupted Haudenosaunee foodways, but this program is part of a larger movement to decolonize our diets and restore wellness.
Guided by surveys, elder input, and collaboration with local Indigenous chefs, the program addresses the gap between what’s in our food boxes and what’s missing from our cooking knowledge. From Seed to Table fills that space, not just with meals, but with teachings. Every dish revives our connection to foods like white corn, squash, and beans while restoring the knowledge that nourished our ancestors.
Meet the Program Manager
How It Works
We offer hot meals twice a month on Wednesdays, featuring heirloom and locally sourced ingredients prepared with traditional Haudenosaunee methods. Pre-ordering is recommended to ensure your meal is available. Pickup is available at Ukwakhwa’s farmstead or along the Oneida Tribal Department delivery route from 11:30 AM to 1:00 PM, making meals accessible for more community members.
Meal sales are reinvested into the program to support ongoing education, chef partnerships, and community outreach. Each meal is a reflection of our values: nourishment, healing, and cultural continuity.
In addition to meal distribution, From Seed to Table offers seasonal meal-prep workshops led by Indigenous chefs. These classes teach participants how to prepare nutritious meals using traditional ingredients and techniques. Open to all community members—with grant-subsidized fees—the classes provide a way to empower families with the skills and confidence to incorporate traditional foods into their everyday lives.
Workshops often include tips on preservation and seasonal preparation methods, helping to restore traditional food knowledge across generations.
Our Partnerships
This program would not be possible without strong collaboration. Ukwakhwa partners with a growing network of Indigenous chefs and local food producers to ensure cultural authenticity and sustainability.
Key partners include:
-
Ohe·láku (Traditional White-Corn Co-Op) – Supplying white corn and sharing teachings around Haudenosaunee agriculture
-
Kahulahele Farmstead – Providing seasonal produce and supporting educational outreach
-
Skenandore Farms LLC – Offering traditional meats and game for our meals and classes
-
Oneida Food Distribution Center – Collaborating on elder nutrition and cooking education
-
Oneida Health Promotion & Diabetes Prevention Program – Helping amplify the health benefits of the meals and workshops
These partnerships embody our collective effort to restore food systems, empower our people, and make culturally relevant nutrition accessible to all.
