Foraging for local ingredients has become incredibly trendy in the high-end restaurant world. So why aren't we seeing more indigenous foods like buffalo, frybread, squash and salmon on the menu? Senior associate editor for The Atlantic, Emily DeRuy, explains the obstacles faced by Native American restaurateurs.
Music: "Kids With Guns" by Gorillaz and "Il N'est Point de Sot Méteir (Part 2)" by La Maison Tellier