Creole cuisine, rooted in colonial Louisiana and especially New Orleans, is a rich fusion of French, Spanish, West African, Caribbean, German, and Native American influences that evolved through centuries of cultural blending. Originally tied to the Creole people—those born in the colony of mixed European, African, and Indigenous heritage—its food reflects this diversity with iconic dishes like gumbo, jambalaya, étouffée, and red beans and rice. French techniques such as roux and sauces combined with African okra, rice, and spices, Spanish tomatoes and paella traditions, and Native American contributions like filé powder to create a unique culinary identity. Known for the “Holy Trinity” of onions, celery, and bell peppers, Creole cooking developed as a cosmopolitan port cuisine, shaped further by later immigrant groups. Today, it remains a living, evolving tradition that embodies Louisiana’s history, community, and cultural crossroads.

In kitchens across Brown County, the scent of simmering sofrito, fresh tortillas, and cinnamon-sweet arroz con leche fills the air as families and neighbors gather for Hispanic Heritage Month. For many, food is more than nourishment—it’s a way to welcome others, show love, and pass down family stories. Traditional Hispanic dishes like beans and rice, avocados, and caldo de pollo are both flavorful and nourishing, offering a balance of heart-healthy ingredients and time-honored preparation. Across the Green Bay area, local restaurants, food trucks, and community events are bringing people together over shared meals—from carne asada in the park to pan dulce at meetings. Hispanic Heritage Month offers a chance to connect through festivals, cooking classes, and warm conversations around the table. When we share food, we share something greater—connection, care, and the kind of community that lasts.

The African American community in Green Bay and across northeastern Wisconsin has long been an essential part of the region’s cultural and social fabric. From the 19th century through the Great Migration and beyond, Black families have brought strength, creativity, and resilience to the area—contributing to education, public service, business, and the arts. One of the most powerful ways this heritage continues to thrive is through food. Rooted in the culinary traditions of the South, dishes like fried catfish, sweet potatoes, black-eyed peas, and hummingbird cake are more than meals—they are cultural expressions passed down through generations, telling stories of endurance, joy, and identity.

Today, while the city may not have many Black-owned restaurants, a growing movement of home cooks, caterers, and pop-up chefs is bringing these soulful flavors to life. Community events like Juneteenth and family reunions often center around shared meals, recipes, and storytelling. Through food, the African American community continues to celebrate its past and shape its future—one plate at a time. “Soulful Flavors” invites you to experience this rich heritage firsthand with a delicious meal and meaningful conversation that honors tradition and brings people together.

The Midwest, especially Wisconsin, is more than farmland – it’s a way of life centered on fresh, homegrown food, and deep agricultural roots. Rich glacial soil and a moderate climate make the region ideal for growing nutrient-packed produce like sweet corn, apples, cranberries, carrots, and beets. Wisconsin’s dairy heritage is a key part of this story, providing high-quality milk, cheese, and yogurt rich in calcium, protein, and essential fats.

Eating local and seasonal is both a cultural tradition and a nutritional advantage. From spring asparagus to autumn squash, the Midwestern diet naturally rotates through a diverse, vitamin-rich range of produce. Many families still preserve food through canning and pickling—time-honored methods that keep nutrients intact and local food on the table year-round.

This region’s food traditions support more than nutrition, they connect generations. From farmers’ markets and community agriculture to cheese curds and harvest festivals, Midwestern food reflects a legacy of self-sufficiency, wellness, and respect for the land. Choosing local means eating fresher, supporting sustainable farming, and staying rooted in the values of the Heartland.

The Hmong ethnic group originated in Southern China then migrated to Southeast Asian countries such as Thailand, Laos, and Vietnam. Hmong families typically gardened while living in Southeast Asia growing their own food and raising their own animals. The Hmong diet in Southeast Asia mainly consists of vegetables and grains, both foraged and grown, along with occasional protein from their own raised animals.

During the Vietnam War, the Hmong helped the American CIA in the “secret war” in Laos – this was what led to the Hmong fleeing their homeland after the victory of the communists. The Hmong spent time in refugee camps in Thailand then resettled in various countries such as Australia, France, Brazil, and the United States. In the United States, many Hmong have settled in states such as California, Minnesota, and Wisconsin.

Some Hmong families continue to use their gardening skills in the U.S. and may still grow their own vegetables. You may likely find many Hmong farmers selling their vegetables at the Green Bay Farmer’s Markets! The Hmong community has flourished in Brown County with many Hmong restaurants and grocery stores popping up around Green Bay and Howard. The states of California, Wisconsin, and Minnesota have declared May 14th as Hmong American Day as this marks the day that the Hmong fled to Thailand after the U.S. withdrew from the war. May 14, 1975 was the last airlift evacuation of Hmong soldiers and families from Laos to refugee camps in Thailand.

Agriculture has long been a foundation of Oneida culture, economy, and food sovereignty. Traditional farming practices, such as cultivating white corn, beans, and squash (Three Sisters), have sustained the community for generations. In 1978, Oneida Nation launched Iroquois Farm with 150 acres and 25 cattle, marking the modern resurgence of tribal agriculture. Today, agriculture plays a critical role in food sovereignty, economic development, and environmental stewardship. In 1994, the Tribe established the Oneida Community Integrated Food Systems (OCIFS) to intentionally develop a comprehensive approach to food security and long-term food sovereignty. Today, the Nation actively manages agricultural operations that balance food production, environmental stewardship, and economic sustainability.

Paella is a traditional Spanish dish, originally from the Valencia region, known for its vibrant colors and rich flavors. It typically consists of rice, saffron, and a variety of other ingredients, which can include meat (like chicken or rabbit), seafood, vegetables, and sometimes beans. Paella is cooked in a wide, shallow pan called a paellera, which helps the rice cook evenly and develop a crispy bottom layer known as socarrat. There are many regional variations, including seafood paella, mixed paella (with both meat and seafood), and vegetarian paella. It’s a beloved dish, often served during festive occasions or family gatherings.

Irish cuisine is rooted in simplicity, tradition, and hearty ingredients that reflect the country’s agricultural history and rural lifestyle. Staples like potatoes, oats, breads, root vegetables, and dairy have long been central to Irish cooking, paired with meats such as lamb, beef, and pork. Dishes are often humble yet filling, designed to nourish families through long days of work in the fields. Meals like Irish stew, soda bread, colcannon, and boxty showcase the focus on using locally grown produce and making the most of seasonal ingredients.

Corned beef and cabbage, though often associated with Ireland, actually has stronger ties to Irish-American culture. In Ireland, pork—particularly bacon—was traditionally more common than beef. When Irish immigrants came to America, they found corned beef to be an affordable substitute, especially in urban centers where it was sold in markets alongside cabbage, another inexpensive staple. Over time, corned beef and cabbage became a celebratory dish for Irish-Americans, particularly on St. Patrick’s Day, symbolizing both cultural pride and the blending of Irish traditions with the immigrant experience in America. It remains a cherished meal that connects people to heritage and history.

African American food heritage is deeply rooted in resilience, creativity, and cultural tradition. Shaped by African, Indigenous, and European influences, this cuisine reflects a history of making the most of what was available while creating dishes that are comforting, flavorful, and rich in meaning. Recipes were passed down through generations, turning simple ingredients into meals that brought families and communities together, especially around the Sunday dinner table.

Dishes like fried chicken, macaroni and cheese, collard greens, and cornbread hold special significance. Fried chicken became a celebratory food, tied to gatherings and church events, while mac and cheese, with its roots in both African cooking techniques and European influence, became a soul food staple. Collard greens, simmered low and slow, symbolize resourcefulness and tradition, often seasoned with care and shared with love. Cornbread, a staple made from Indigenous crops, ties it all together as both everyday sustenance and a comfort food classic. Together, these dishes embody history, family, and the enduring spirit of African American culture.

The Mediterranean diet is celebrated worldwide for its balance, flavor, and health benefits, but at its heart, it reflects the culture of the Mediterranean region—one built on community, tradition, and a deep respect for fresh, seasonal ingredients. Rooted in fruits, vegetables, whole grains, legumes, olive oil, fish, and lean meats, the diet emphasizes not just what is eaten, but how meals are shared—slowly, socially, and with family and friends gathered at the table. This way of eating is as much about connection and celebration as it is about nourishment.

A special dish that highlights the richness of this culture is shawarma. Originating in the Levant, shawarma is thinly sliced, marinated meat—often chicken, beef, or lamb—slow-cooked on a vertical spit and served with fresh vegetables, warm pita, and flavorful sauces like tahini or garlic. Shawarma represents the Mediterranean tradition of layering spices, techniques, and influences to create food that is both comforting and vibrant. It’s more than a meal—it’s a taste of a heritage that values flavor, community, and the joy of gathering around food.