Doug Mattice, production manager in Dana Dining Center, and Nate Todd,
catering cook, recently attended a one-day workshop on Native American cookery, held at the College of the Holy Cross and featuring featuring Chef Freddie Bitsoie from Scottsdale, Arizona.
They plan to incorporate some of the information from the workshop, including recipes, into future campus dining offerings.
Bitsoie is a member of the Dine (Navajo) tribe and attended the University of New Mexico, studying anthropology and art history. He returned to Arizona to attend culinary school. He now heads an independent firm that consults and researches Native American foods and ingredients.
Over 50 participants from 16 schools attended, including St. Lawrence.
Posted: January 22, 2010