The North Dakota Tribal College System hosted its annual FARMS to Table event on September 8, 2026, at Eclipse Venue in Bismarck, bringing together community members, partners, and supporters to celebrate Indigenous food, agriculture, and culture

The day began with the Indigenous Farmers & Makers Market, offering an opportunity to connect with Indigenous growers, makers, and small businesses. The market highlighted the talent and entrepreneurship within our communities and the importance of supporting local producers. 

Guests enjoyed a grazing table by CharKatterie, followed by a meal prepared by chefs Juan De La Cruz and Rosebud Schneider, with support from sous chefs Kayci Tom and Kateri Schneider. 

The menu featured Juneberry bison meatballs with juneberry sauce, wild rice corn fritters with ginger dipping sauce, and Three Sisters and greens with maple mustard dressing. The main course included Oneida corn soup and cedar-braised bison, followed by a dessert course of wild rice with chia pudding and wojapi. 

Through food and conversation, FARMS to Table created space to celebrate the connection between Indigenous food traditions, agriculture, and community. The event also highlighted the role of North Dakota’s tribal colleges in advancing agricultural education, research, and opportunity. 

NDTCS extends a heartfelt thank-you to our tribal colleges, chefs, sous chefs, CharKatterie, farmers, makers, students, volunteers, partners, and guests who helped make this event possible. Your participation and support made FARMS to Table a meaningful celebration of the connections that strengthen our communities.