Elena Terry (Ho-Chunk)
Indigenous Chef
First Nations; Ho-Chunk Nation, Prairie Band Potawatomi Nation
Wisconsin Dells, WI
“Being a Taproot artist means that the work I am doing in my community towards reclamation and continuation of traditional culinary arts is not only being recognized but celebrated and valued differently. ”
Elena Terry
Photo by Ashley Turner
Photo courtesy Wild Bearies
Elena plating her dish with culinary student at Hawaii Food and Wine Festival 2024
Wild Bearies with Wisconsin Governor Tony Evers having cooked for the State of the Tribes Address
Elena in Taos mixing chocolate for the Southwest Intertribal Food Summit
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A seed to table chef
Elena Terry is the Executive Chef/Founder of Wild Bearies, a community based nonprofit and educational outreach organization. As a seed to table chef, Elena develops relationships with tribal and community growers and producers. She works throughout the Americas advocating on behalf of sustainable cultivation practices and responsible foraging. Elena also works with the Food and Agriculture Organization of the United Nations, the Smithsonian and University of Wisconsin on building cultural food history and advocacy for truth and reconciliation. She developed the international Indigenous Culinary Mentorship program for the Native American Food Sovereignty Alliance and continues to advocate for equity and inclusion of Indigenous chefs. Elena is a butcher and wild game specialist and loves open fire cooking. You can see Elena on BBQ Brawl, Chopped, Family Dinner and Top Chef.
What does the Taproot Fellowship mean to you and how will it affect your practice?
Being a Taproot artist means that the work I am doing in my community towards reclamation and continuation of traditional culinary arts is not only being recognized but celebrated and valued differently. It is a transformative time for us as artists and what an honor to be among such inspiring knowledge keepers.
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