Loyola hosts Indigenous Peoples’ Day event highlighting indigenous rights and environmental justice

On October 14, over 200 attendees gathered for Loyola University Chicago’s second annual Indigenous Peoples’ Day event, hosted by the School of Environmental Sustainability. The event featured a panel discussion, audience Q&A, and a presentation of traditional Native American food. Panelists discussed Indigenous rights, environmental justice, and the ongoing challenges faced by Native communities.

The expert panel included Michele Hakala-Beeksma, financial officer at the 1854 Treaty Authority and a member of the Grand Band of Lake Superior Ojibwe; Doug Crow Ghost, a representative of the Great Plains Tribal Water Alliance from the Hunkpapa Lakota; and John Low, a professor of American Indian Studies at Ohio State University and an enrolled citizen of the Pokagon Band of Potawatomi Indians.

The event began with a traditional Native American prayer and cleansing ritual, setting a reflective tone for the discussion that followed. Each panelist introduced themselves and shared the issues they wished to address, including the Indian Citizenship Act of 1924, which marked its 100th anniversary this year. This law granted citizenship to all Native Americans born in the United States. Other key topics included reparations, justice, and what Native American citizenship looks like today, with panelists issuing calls to action for the future.

“Today, you learn. Tomorrow, you act,” said Crow Ghost when asked about what non-Native Americans can do to help further legislation and actions to improve the lives of Native peoples. The panelists stressed the importance of learning Native American history and teaching the truth to others.

“Listen to our problems and work with us to come to a solution that will benefit all,” said Hakala-Beeksma, speaking about what the future holds for Native communities.

The event concluded with a presentation of traditional Indigenous food from Executive Chef Jessica Walks First of Ketapanen Kitchen. Chef Walks First’s dishes reflected a deep connection to Native culture and history, offering attendees a taste of Indigenous culinary traditions.

“We have to talk about the struggles of the past with the hope and belief of a better future,” said Low, bringing the panel to a close before inviting guests to enjoy the meal.