A layered exploration of Indigenous foodways and the intertwined stories of land, culture, and cuisine. The evening begins with a brief opening ceremony, then moves through a tasting-led talk by chocolate historian Sophia Rea, followed by a panel conversation with award-winning Oglala Lakota chef Sean Sherman and co-author Kate Nelson, moderated by Mara Papatheodorou, former Bon Appétit editor and food historian. Together, they explore themes from the new book Turtle Island: Foods and Traditions of the Indigenous Peoples of North America—unpacking ancestral recipes, historical food systems, and living traditions that continue to shape Indigenous resilience across the continent.