Living Foodways: Ethiopian Braised Greens

Some foods don’t just feed us — they remember for us.

Join us for a Living Foodways workshop exploring Ethiopian braised collard greens — a dish rooted in care, patience, and deep relationship to land and nourishment.

Part of Iye Creative’s Living Foodways series, this hands-on gathering invites you to cook, taste, and reflect on how food carries memory across generations and geographies. 

Together, we’ll explore how greens—slow-cooked, spiced, and shared—hold stories of resilience, migration, and everyday nourishment.

Food carries more than flavour — it carries identity, adaptation, and belonging.

In this session, we ask: What does this flavour remember that we might have forgotten?

What You’ll Experience

• Guided cooking of Ethiopian braised collard greens

• A story of the dish through migration and adaptation

• Reflection + memory prompts

• Contribution to Iyé’s Cultural Food Archive (audio, writing, or short entries)

• Shared meal + community dialogue

This is not just a cooking class.It is a space to gather, remember, and build cultural food knowledge together.

Workshop Focus

Collard greens—grown across many regions—carry stories of survival, soil knowledge, and care practices that stretch across continents. In this workshop, we explore how these greens take on new forms while staying rooted in memory.

Reflection Prompt

What foods have sustained you quietly over time?
What do they carry that words sometimes cannot?

Why This Matters

This workshop contributes to a growing Cultural Food Data Commons—a shared archive of stories, ingredients, and adaptations that support intergenerational learning and climate-resilient food futures.

At Iye Creative, we believe food is memory, identity, and living knowledge—something we build together, not extract.

You won’t just cook.You’ll contribute to something living.

Because food is not just nourishment.

It is memory.

It is identity.

It is future.

See you there!