Sisterhood Supper: Tulsa

"We are thrilled to host the Sisterhood Supper in Tulsa during rodeo weekend. This event is not just a fundraiser but a celebration of our community's strength and unity,” Tambra Stevenson, Founder and CEO of WANDA, “By supporting the WANDA Scholars Programs, we are investing in the future of Black and Brown women in agriculture, nutrition, and dietetics. Together, we can cultivate a more equitable and empowered future."

We are excited about bringing an intimate dinner curated by Chef Tiffany Tisdale-Braxton of Tulsa (https://cheftiffanynicole.com). We will have a whole vibe of music, food, and of course you! So invite your sisterfriends. Dress is cowboy chic. Since 2017, the Sisterhood Supper by WANDA has gathered over 700 women from Africa to the Diaspora to enjoy culinary creations from the culture, share self-care moments and create the change we want to see in our communities. On this fine Sunday, we will gather Sisterhood Supper to plant seeds of hope in Black women in the fields of agriculture, nutrition and dietetics in support of WANDA Scholars Program. Launched in 2022, the WANDA Endowment was established at Oklahoma State University to provide financial support for women of African descent to pursue college degrees in agriculture, nutrition, dietetics and food related fields to create a more inclusive food system. In expanding its reach, in 2023 WANDA at Bayero University in Kano, Nigeria to provide scholarship and mentorship to young women in agriculture, nutrition and dietetics. To date nearly 30 women have been supported and will expand to 45 by 2024. Let’s grow a new crop of food sheroes today! that has blessed women at Oklahoma State University and we need you to grow the endowment to spread the blessings.

Read more at:

https://www.iamwanda.org/post/celebrating-sisterhood-and-culinary-heritage-join-us-for-the-sisterhood-supper-in-tulsa

• Welcome Remarks from Tambra Stevenson
• Special Remarks from Oklahoma State University Representatives
• WANDA Scholars Program
• Dinner
• Remarks from Chef Tiffany Tisdale-Braxton
• Closing Remarks

Dinner Menu

APPETIZER

Spicy Watermelon Salad (V,GF)  

MAIN ENTREE

Smoked Chicken with head country made in Oklahoma BBQ sauce  | Smoked Cauliflower steaks topped with mixed mushroom medley (V, GF)  

SIDES

Black Eye Pea Salad (V, GF)  | Collard Greens with smoked turkey (GF) |  Smoked Gouda Macaroni and Cheese  |  Buttermilk Cornbread  

DESSERT

Vanilla Pound Cake with Fresh Berries  

DRINKS

Peach Iced Tea and Bottled Water