Good Food
Why isn't Native American cuisine more hip?
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 .
By Evan Kleiman • • 1 min readForaging 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
The full episode
3 of 6
Mr. Fries Man, ethnic food shaming, Native American cuisine- 0:30Sunchokes, squash and pumpkins at the market
- 8:27Dining with leaders, rebels, heroes and outlaws
- 17:50Why isn't Native American cuisine more hip?You’re reading this
- 26:03Don't throw shade on my ngau lam
- 39:44Mr. Fries Man goes viral
- 51:04Jonathan Gold dines at Gus's Fried Chicken
The full episode
3 of 6Mr. Fries Man, ethnic food shaming, Native American cuisine- 0:30Sunchokes, squash and pumpkins at the market
- 8:27Dining with leaders, rebels, heroes and outlaws
- 17:50Why isn't Native American cuisine more hip?You’re reading this
- 26:03Don't throw shade on my ngau lam
- 39:44Mr. Fries Man goes viral
- 51:04Jonathan Gold dines at Gus's Fried Chicken