Afro-Indigenous Food with Kayla Tabb (Class 3: Sweets)

Celebrate Black History Month with the BPL’s Chef-in-Residence Kayla Tabb as she leads a 3-class series on cooking Afro-Indigenous food.

In this third and final class, we will prepare a sweet dish as the main focus.

Black History Month is a time to reflect on the beautiful culture and contributions of African Americans, including those of blended African ancestry. This year, the Nutrition Lab is excited to spotlight Afro-Indigenous contributions to the wonderful world of food. Today’s Afro-Indigenous culture is most prevalent in tribes such as Choctaw, Chickasaw, Seminole, and New England’s own Wampanoag—the native people of Massachusetts and Rhode Island.

Limit: 12 participants.

Registration is required.