UNIVERSITY PARK, Pa. — Penn State Sustainability, in collaboration with the Centre Film Festival, will host Diné (Navajo) chef Freddie J. Bitsoie at University Park Nov. 2-9 as a part of the ongoing Sustainability Showcase series.

Bitsoie is celebrated for his modernization of Native American cuisine while maintaining a deep reverence for its traditional roots. His culinary voyage began amidst the picturesque landscapes of Utah, and extended through Albuquerque's Sandia Mountains and California, under the nurturing tutelage of his parents. Initially venturing into the realms of cultural anthropology and art history at the University of New Mexico, an insightful discourse with an archaeology professor catalyzed Bitsoie's transition towards the culinary arts. His pursuit of culinary mastery led him to the prestigious Le Cordon Bleu in Scottsdale, Arizona. Following this, his culinary narratives found a distinguished platform on the Food Network and  within the Smithsonian's National Museum of the American Indian. Bitsoie has also made significant contributions to Indigenous culinary education and market accessibility during his tenure as the inaugural chef in residence at the Indigenous Food Lab in Minneapolis, Minnesota.

• Through Nov. 5, Centre Film Festival will host an Indigenous Peoples Heritage track, presenting a curated selection of films that elucidate the diverse experiences and narratives of Indigenous communities.
• At noon on Monday, Nov. 6, in Foster Auditorium, Paterno 102, Bitsoie will give a talk titled "The New Native Kitchen, Rediscovering American Cuisine." Inspired by his cookbook “New Native Kitchen: Celebrating Modern Recipes of the American Indian,” the presentation will highlight the history and significant contributions of Native Americans to global cuisine.
• On Tuesday, Nov. 7, the centerpiece of the celebration will unfold with an Indigenous theme meal hosted by Penn State Campus Dining in the East Food District. Open to the public, this event embodies a culinary voyage orchestrated by Bitsoie, guiding attendees through a gastronomic exploration of modern Native American cuisine.

Bitsoie’s visit is supported in collaboration among Penn State Housing and Food Services, the College of the Liberal Arts, the College of Agricultural Sciences, the Paterno Fellows Program, the Indigenous Peoples’ Student Association, and the Indigenous Faculty and Staff Alliance. For additional information and to register for the events, visit Penn State Sustainability at sustainability.psu.edu or contact sustainability@psu.edu.