Good Food
Our 2016 Thanksgiving special
In honor of America's biggest food holiday, we offer you a bonus Thanksgiving episode of our show. First we hop into a canoe with The Kitchen Sisters to learn an Ojibwe tribe's traditional method of harvesting wild rice by hand. Then Sean Sherman discusses his efforts to bring back Native American cuisine, and Chef BJ Dennis gives us a primer on Gullah-Geechie cuisine. We close out the show on the Sherry Trail with food writer Kay Plunkett-Hogge.
By Evan Kleiman • • 58m ListenPhoto courtesy of the Minnesota Historical Society
In this episode
4 storiesHarvest on Big Rice Lake
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.
Read the story19 minThe Sioux Chef
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.
Read the story11 minThe Gullah-Geechee chef
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.
Read the story15 minA Sherry & a Little Plate of Tapas
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.
Read the story11 min
