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During their lunch break in the Commons, ɫ�����Ƶ faculty, staff, and students on the Downers Grove Campus experienced a glimpse into Native American culture, history, and cuisine. The celebratory event, hosted by Student Services and the Office of Diversity, Equity, and Inclusion, featured information about Native Americans’ contributions to healthcare, cultural food, and a talk with Jessica Pamonicutt, owner of Ketapanen Kitchen and one of about 20 Indigenous chefs in the U.S.

Ms. Pamonicutt shared that she is from the Menominee Indian Tribe of Wisconsin. “Growing up in Chicago and away from my culture, I had to fight harder to hold onto my cultural identity because I didn’t see anything of myself in the world around me,” she said. She emphasized that she did not see representation in fashion magazines or as chefs on TV during that time. “An important part of my work is seeing that representation. It is also about going out and educating people about Indigenous food. You eat Indigenous food every day, but no one sits down and wonders where the first carrot was growing, or who made the first batch of popcorn,” she said. Ms. Pamonicutt emphasized the importance of incorporating Indigenous food into a healthy diet. “They’re wholesome, clean food that all of us should be eating like corn, beans, squash, and berries.” She highlighted other Indigenous foods that are healthy to eat including bison, rabbit, elk, moose, lobster, and crab. “When I do these sessions, I always encourage you to look at the food on your plate, compare it to what you consume on a daily basis, and make a conscientious effort to eat clean and healthy,” she said.

Ms. Pamonicutt also shared that her life journey led her to become a chef, and that it was also important to simultaneously share stories of her culture. “You’ve got to put the pieces there that are missing from our history books and social studies lessons,” she said. 

ɫ�����Ƶ students expressed their perspectives on the tips shared by Ms. Pamonicutt, as well as the expansion of their cultural awareness and understanding of various traditions and customs.

“As future healthcare professionals, we need to understand the needs of different cultures and include them in treatment. We also should appreciate diversity and culture, especially in healthcare. We need to understand their needs and respect and understand their wishes,” expressed Chicago College of Osteopathic Medicine (CCOM) student Dwit Shah (CCOM ’28).

College of Dental Medicine-Illinois (CDMI) student Aiah Ebueng (CDMI ’27) shared, “She said she is one of 20 Indigenous chefs in the U.S. That means not even one chef per state. She’s really rare.” Aiah expressed her gratitude for Ms. Pamonicutt’s talk for increasing her awareness of the consumption of daily food with a thought to whether the food is Indigenous. “I wouldn’t have been able to receive the perspective unless she was here,” Aiah said.

“One thing that struck me about her is that Ms. Pamonicutt mentioned she does not speak an Indigenous language. Yet that did not discourage her from bringing her culture to others. She came in and gave us an education about the Indigenous people. Hopefully in the future, when I meet someone who is from an Indigenous culture, I’ll have some background about their culture to talk to them about,” said Biomedical Sciences student Fatma Hussein (CGS-Downers Grove MABS ’25).

Biomedical Sciences student Warda Hayat (CGS-Downers Grove MABS ’25) echoed, “It was interesting to have someone come speak to us from the Indigenous community. We don’t think about the processed food that we’re eating. It’s important to think about what you’re putting into your body, especially when considering if it is something grown or something processed,” she said.

Physician Assistant student Jeanna Wong (CHS-Downers Grove PA ’26) expressed her appreciation for the event. “ɫ�����Ƶ supports Diversity, Equity, and Inclusion (DEI) very well and creates a welcoming space for everyone to come in and experience it,” she said.

The event also featured information about significant Native American figures in healthcare. 

Mathuram Santosham, M.D., M.P.H., is the founder and the Director Emeritus at Johns Hopkins University’s Center for Indigenous Health. Dr. Santosham’s contributions to healthcare research include oral rehydration therapy, international health, neonatal health, and H. influenzae type b. 

Susan La Flesche Picotte, M.D., was the first Native American woman to receive a degree in medicine. She was inspired to pursue medicine following the death of one of her female Omaha tribe members, who perished due to the denial of medical treatment from a white doctor. Her contributions included the opening of a hospital on her reservation. She also advocated for proper hygiene and the avoidance of alcohol.

Patricia Nez Henderson, M.D., M.P.H., was the first Native American woman to graduate from the Yale University School of Medicine. Her grandfather was a medicine man for the Navajo tribe, and Dr. Nez Henderson continues her medical lineage. She is currently the Vice President of the Black Hills Center for American Indian Health, a nonprofit organization that seeks to improve healthcare and wellness for American Indian tribes. Dr. Nez Henderson is an advocate for tobacco prevention and control, and she is a panel member of many federal committees related to tobacco, including the Federal Drug Administration Tobacco Products Scientific Advisory Committee.

In reflection on her time at ɫ�����Ƶ, Ms. Pamonicutt said, “Being here and sharing knowledge with young minds is an important part of the work I do. I wish they walk away with a better understanding of Indigenous food.”