Ǫgwahǫwéhneha:ˀ gyǫhéhgǫh: Cornell Dining’s take on Indigenous Cuisine actively celebrates the ‘Food of the Original People’

By Andrew Salamida, Student and Campus Life

Last fall, Paige Peters ’26 and hundreds of Cornellians gathered for Ǫgwahǫwéhneha:ˀ gyǫhéhgǫh or Food of the Original People at Morrison Dining. The event, hosted by Cornell Dining and in partnership with the American Indian and Indigenous Studies Program (AIISP) and Cornell Botanic Gardens was just one of many events on campus aimed at broughtinging students, staff, and faculty together to explore the rich culinary and cultural traditions of Indigenous peoples.  

“It’s nice to see a lot of thoughtfulness and appreciation put out towards the indigenous community,” said Peters, who identifies as Saginaw Chippewa. “It adds to that recognition that we do not exist historically, it's that we exist currently. This is a good development of that dialogue; we can really work together and learn more about each other and bring more knowledge to everyone involved.”

Each year, Cornell Dining offers multiple special culinary events as part of an initiative to diversify its menus while tapping into students’ eclectic tastes and experiences. This year’s partnership with AIISP was the first collaboration on a themed dinner featuring Indigenous cuisine.

The menu highlighted local ingredients and cultural significance, with each dish labeled in both English and the language of the Gayogohó:nǫˀ people, whose ancestral lands Cornell occupies. This effort was led by Stephen Henhawk, a first-language Gayogohó:nǫˀ speaker, historian and faith keeper who grew up on the Six Nations Reservation in Canada. Henhawk, a research associate with AIISP, played a vital role in translating the menu and ensuring that the event honored the linguistic and cultural heritage of the Gayogohó:nǫˀ people.  

“Food preparations have been happening here for 10,000 years, and it’s ongoing,” Henhawk said. “99% of the time when we’re spoken of, we’re spoken of in a historical tense. We’re always spoken of ‘before,’ in these dishes and even if we look at some of the wording that we use, ‘we were doing this, we were planting these, these used to be practices.’ What this does is inform the people that we still have these practices, that we’re not gone, that we’re still here, and that’s why it’s important to have visibility of our language, visibility of our culture on campus.”  

The menu included onyáhaˀ or blue corn mush, ojihsǫdahk ohyá:griˀ a strawberry drink which culturally symbolizes renewal, onęhę' ona'da: a cornbread with juniper ash garnish and sage and deyǫyęgwaeˀ ojóˀdaˀ sumac-seared salmon with smoked blueberry and blackberry onion sauce. Each dish was taste-tested by Haeñhyanoñhna Joseph Powless, an Onondaga and Program Assistant at Akwe:kon and AIISP, to ensure authenticity. Powless was a key played in developing the menu and marketing assets for the event.  

“Food is very significant. We talk about food as a tool to tell stories,” Powless said.  

Peters reflected on the significance of the salmon dish: “The salmon had sumac, which is kind of a local plant, that is typically forged, it’s not commonly part of the regular farming industry. It was a really great chance to bring in foods that are around us and interact with, and actively bring it into a dish so we can appreciate the environment.”  

Students from AIISP and the Cornell Botanic Gardens played an active role in the event, sharing insights about Indigenous plants like squash and corn. White pine – a symbol of peace – was used to decorate Morrison Dining while traditional indigenous music played in the background.

“We are trying to show the Haudenosaunee people connections they have with plants,” said Imogen Dietz ’27, co-lead of the Garden Ambassador Team. “It allows students to engage with the [Cornell Botanic] Gardens and the community at events like this.”  

For Peter Iotenerah’tate:nion Thais, a fourth-year Biological Engineering student and member of the Mohawk Wolf Clan, the event was a powerful reminder of home. “Tonight hosts a lot of different dishes from Indigenous backgrounds, which had a great turnout so far," said Thais. "I am really enjoying it so far as I have been able to table and showcase what the American Indian and Indigenous Studies Program is about as all these students get to enjoy all this awesome Indigenous cuisine. I really enjoyed the blue corn mush. It gave me a little reminder of home.”