His business, Jiibaakwaan Foods Foods, caters dinner parties comprised of up to three courses of indigenous-inspired food. He also offers in-home meal planning, including the ingredients and help with preparing two to five meals.
Next fall, his lecture series at Grand Rapids Community College Secchia Institute for Culinary Education will address the health benefits of decolonized diets. Most ingredients today are overly processed to the point of not being recognizable. The point of food is to nourish everybody. Stott became interested in cooking as a child.
We revere them and want to take care of them. As such, he has been searching for a commercial kitchen where he can prepare meals from nutrient-rich and indigenous ingredients in order to serve them to those in need for free.
Part of his mission is to help people with income challenges feel more comfortable shopping at farmers markets and cooking simple meals from scratch. It is better to teach about how to cook food than hoarding secrets and trying to wow people.
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