Indigenous & Tribal water issues + practices
New food and community-building programs are unlocking barriers across the Navajo Nation. – Salt Lake City Weekly
Native Soil [from Salt Lake City Weekly]
Bleu Adams
IndigeHub
Consultant/Guerilla Economist
expertise:
state: UT
city: Provo
LGBTQ: NO
Tribal Affiliation: YES
languages: English
race + ethnicity: Indigenous (e.g. Native, Native American, First Nations, Comunidades Indígenas, Indigenous descendant)
Bleu (Mandan/Hidatsa/Dine) is a Chef, a Restaurateur, and non-profit Director (IndigeHub.org) dedicated to supporting entrepreneurship and community building through Indigenous food sovereignty. She opened her first restaurant in 2011 with her brother, Chef Mark Daniel Mason. Black Sheep Cafe quickly gained a reputation for innovative dishes using indigenous foods and cultural practices. Bleu was one of the first Native American women to attend the James Beard Foundation's Entrepreneurial Leadership Program in 2017 and has served on various committees including the Native Women Entrepreneurs of AZ and the Black and Indigenous Food Fund. She was invited to join the American Culinary Corps in 2023, where she promotes Indigenous cuisine and culinary diplomacy globally.
Talk to me about: creating regenerative food practices and re-localizing Indigenous food systems.
