Our Foodways

Rooted in our foodways. Created for today. Made to be shared.

There is no single Indigenous cuisine. There are hundreds of Nations, each with its own foods, seasons, land, and ways of cooking. Wadulisi's doesn't try to represent all of them.

Our cooking begins with the foodways our founder, Melissa Garrett, is connected to: Cherokee, Quapaw, and Seneca-Cayuga. Those are the foundation. Research, testing, and reconnection are an intentional, ongoing part of the work, and we make room at the table for other Indigenous culinary voices to share their own foodways.

What foodways are

Foodways are more than recipes. They are tied to land, community, and relationships. They follow the seasons. They carry knowledge, memory, and teaching from one generation to the next. They are part of sovereignty, and they have always adapted.

Not every dish is "traditional"

We try to be honest about what is on the plate. Some foods are ones Melissa grew up with or learned through family and community. Some are contemporary dishes inspired by Indigenous foodways. And some are foods we are researching, testing, and reconnecting with.

"My goal isn't to recreate the past. It's to carry the knowledge forward."

Seasons, sourcing, and availability

Menus are seasonal and subject to ingredient availability, responsible sourcing, and applicable requirements. Traditional and specialty ingredients may vary by location and service setting.

Traditional ingredients can be affected by season, location, land access, traditional harvesting practices, and the requirements of public or commercial food service. When a traditional ingredient is unavailable or isn't appropriate for a particular setting, we use contemporary ingredients and preparations that honor the foodways, flavors, relationships, and teachings behind the cooking.

Wild Rice Note

Our current menu features a wild rice blend based on availability. Other wild rice varieties may be sourced upon request and may be subject to availability and additional ingredient costs.

Come back to the table with us

Want to talk about a meal, a class, or a collaboration? Start with a consultation.