UNIVERSITY PARK, Pa. — The Indigenous People’s Student Association (IPSA), Paul Robeson Cultural Center, Ross Student Farm and Sustain Penn State will host a series of events on Nov. 10–12 centered on Indigenous foodways and art. The series will feature Chef Lorinda John, a Seneca descendant, Indigenous food sovereignty leader and entrepreneur.
Raised in the Cattaraugus Territory near Buffalo, New York, John now lives in Gowanda, New York, and is completing a Bachelor of Fine Arts program at Buffalo State University.
“I’m really looking forward to learning from Chef Lorinda and sharing a meal that brings people in the community together to celebrate Indigenous food and culture,” said Sienna Strong-Jones, IPSA vice president and doctoral candidate in human development and family studies. “Events like this remind us how powerful food can be in connecting us and honoring where we come from.”
While at Penn State, John will meet with classes, join campus conversations and participate in public events:
“Three Sisters on the Fire” Community Dinner — 6-8 p.m., Nov. 10, St. Paul’s Community Room, downtown State College. Guests can sample John’s recipes. Open to all, guests should reserve a seat to help with food planning.
“Reclaiming Roots: Indigenous Food Sustainability” Keynote — 4 p.m., Nov. 11, 132 HUB-Robeson Center. John will deliver her keynote address as part of the Sustainability Showcase. Guests who would like to attend virtually can register online to receive access information.
Dreamcatcher Workshop — 10 a.m.-1:30 p.m., Nov. 12, Dewey Room, Pattee Library. Attendees can partake in this interactive dreamcatcher workshop with John during two sessions. Registration is required.
John said she traces her love of cooking to childhood meals shared around the family table.
“My mother always made sure we had something warm to eat. Most nights we couldn’t leave the table until every bite was gone — even the salmon patties, which I still remember as my least favorite,” she said with a laugh.
Those mealtime moments — from food fights with siblings to learning the value of sharing food and stories — shaped her belief that cooking is a bridge between people, John said. Through her work, she hopes to use food to connect communities, honor tradition and create spaces of belonging and understanding.
“Food is something all cultures share,” said Ayla Orona, IPSA president and third-year statistical modeling data science major. “Sharing an Indigenous meal can be a powerful way to educate others and bring people together in appreciation of Indigenous culture.”
IPSA and the Ross Student Farm are hosting John as part of annual events celebrating Indigenous foodways during Native American Heritage Month. Sustain Penn State is hosting John as a speaker in its Sustainability Showcase series, which brings experts to campus twice per semester for interactive discussions, demonstrations and workshops.
“This is the third year Sustain Penn State has partnered to bring to Penn State a leader in Indigenous foodways,” said Julius Camper, student and public programming coordinator for Sustain Penn State. “We are honored to make this an ongoing dialogue for our campus community and look forward to having Chef Lorinda engage with students.”
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