Elena Terry
Elena Terry is the Executive Chef/Founder of Wild Bearies. After having been a traditional foods cook, and worked in the restaurant industry for over a decade. Several years ago, Elena shifted her focus on community building as she merged her passions and focused on educating through indigenous foods. Elena has developed partnerships with James Beard Foundation, the Smithsonian, Food and Agriculture Organization of the United Nations, US State Department, Intertribal Agriculture Council, American Indian Foods Program, Advocates for Urban Agriculture, UW Systems and Rural Urban Flow to name a few. Chef Elena is also a butcher and wild game specialist and prefers open fire and outdoor cooking.
Rebecca Green
Rebecca Green was the third oldest in a house of seven people, as the second oldest girl in the house she did a lot of cooking. I enjoy planting seeds and seeing the growth process, lighting up the faces when I tell people “I grew that, a lot of love went into it, and that’s why it tastes so amazing.” Another passion of hers is dabbling with heat as she loves spicy food. I learned a lot of Hispanic tricks when I married my late husband, he taught me so much about fresh foods and flavor.I am always up for learning and teaching. I love when a young child asks if they can help in the kitchen, it really makes my heart happy.
Rita Kingswan
Rita Kingswan works for the Ho- Chunk Nation in the Behavioral Health Department under the MSPI or the Methamphetamine and Suicide Prevention Initiative grant.When Elena has asked or said that she was short staffed at an event that Wild Bearies was cooking for I have either gone to help or I have recruited for her some participants who were willing to help and learn.
Morningstar Angie Cleveland
Morningstar Angie Cleveland was born and raised a city girl. “Growing up I never got the chance to experience or learn how to use the natural beauty of cooking using food native to different areas. I loved to cook for the many different gatherings whether it be social or religious but learning a different and healthier way of using these indigenous ingredients has showed me a new meaning to cooking.”
Zoe Lea
Zoe Lea has achieved a degree in Environmental Studies and Sustainability from Northern Michigan University and has been apart of Wild Bearies from the start. She has developed a passion for land stewardship which drives her work and dedication.