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
More From Good Food
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
LATEST BLOG POSTS
Good Food remembers Anthony Bourdain The death of Anthony Bourdain was a loss felt around the world. The Good Food team remembers the culinary giant and the unique impact his career had on each of us. Read More
Serving Cocktails and Culture in LA’s Historic Filipinotown Some say new developments and gentrification are threatening LA’s Historic Filipinotown. A new neighborhood gin bar is trying to do things differently. Contributor Paola Mardo brings us their story. Read More
Try Nigella Lawson’s easily elegant chicken and pea traybake Just because a meal is low maintenance doesn’t mean it has to compromise on taste. Ask celebrity food personality Nigella Lawson! She says this traybake recipe is a favorite from her book “At My Table: A Celebration of Home Cooking,” because of its simplicity yet maximal flavor. Read More