There is a reason that The Three Sisters — also known as corn, beans and squash — are planted together in many indigenous traditions.
Each plant provides a benefit that supports the growth of the trio and, during a two-part workshop presented by the Amagansett Food Institute and Slow Food East End, that theory will be explored and tested by Orient Point farmer Mimi Edelman, Baron’s Cove chef Jay Lippin and Shinnecock Nation educator Shane Weeks.
“Much like The Three Sisters, we seek ways to mutually nourish and uplift one another, honoring indigenous tradition and preserving heirloom plant varieties native to our bio-region,” according to a press release.
Part 1, “Cooking with our Culinary Heritage” will highlight cooking methods utilizing heirloom varieties of the Three Sisters on Wednesday, November 7, from 7 to 9 p.m., followed by Part 2, “Preserving our Agricultural Heritage” on Wednesday, November 14, which will focus on processing and preserving the three sisters, as well as seed saving, from 7 to 9 p.m.
Attendees are encouraged, but not required to attend, both workshops, which will be held at the South Fork Kitchens by Amagansett Food Institute inside the student center of Stony Brook Southampton, located at 39 Tuckahoe Road in Southampton.
Admission is $75 or $50 for Amagansett Food Institute and Slow Food East End members. For more information, call 631-632-5129 or visit amagansettfoodinstitute.org.