FROM THIS EPISODE
Every fall, the Ojibwe tribes of northern Minnesota harvest wild rice by hand. It's a long process that involves families in canoes venturing into the tall grasses, where rice is poled and gently brushed with knockers into the bed of the canoe. The Kitchen Sisters take us to White Earth Reservation and onto Big Rice Lake in canoes to learn how one tribe sustains itself and is working to change the diet of its people through community kitchen projects. Davia Nelson and Nikki Silva also talk with Winona LaDuke, founder of the White Earth Land Recovery Project, about sharing the Green Party ticket with Ralph Nader, the impact of GMOs on the land and the fight to save wild rice.
Music: "Eddig Vendeg" by Csokolom and "Datachoir vii" by The Skin Horse
Sean Sherman is the owner and CEO of The Sioux Chef, a food truck and catering company devoted to putting Native American cuisine back on the table. His menu features everything from "indigenous" tacos of heirloom beans and braised bison meat to acorn flour, teosinte and wild rice tarts with berries and dried crab apples. To learn more about indigenous foods, listen to the recent interview we did with The Atlantic's Emily DeRuy about the obstacles Native American restaurateurs face getting started in the restaurant biz.
Music: "Eat Alone Die Alone" and "Inside Job (Tal M. Klein Remix)"
Chef Benjamin "BJ" Dennis is known around Charleston, South Carolina, as the Gullah-Geechee Chef. That's because he is reconnecting the dots of the African diaspora foodways to Charleston through food. Our supervising producer Abbie Fentress Swanson visited him at the Sunday Brunch Farmers' Market on James Island to learn more. See Chef BJ in action in the new season of Top Chef, to be released on Bravo on December 1.
Music: "Soul Thing" and "Enyere Kumbara"
Sherry is increasingly popular among the younger set, according to food and drink writer Kay Plunkett-Hogge. Her new book is A Sherry & A Little Plate of Tapas. This time of year, Plunkett-Hogge says the savory spirit makes an excellent accompaniment to turkey and America's most beloved Thanksgiving sides.
Music: "Chemistry" (instrumental) and "Window Shopping" (instrumental) by Sharon Jones and the Dap-Kings
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Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
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