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
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
LATEST BLOG POSTS
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More