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52 Comments
Olive L.
August 16, 2020
Interesting article, however I wished she would’ve chosen an actual indigenous native chef to interview! This man clearly was of Asian Filipino heritage and I honestly would not expect him to know anything about indigenous food! I guess if I said I was native and a chef then I would’ve gotten interviewed as well, right? So disappointing and I agree, an indigenous native author should’ve been the one to write and do the research because it would’ve come from a background of understanding and sensitivity and cultural connection, outsiders always appear to be hesitant and from a distance! But she did the best she could so at least it was published and that’s all that really matters!
Amber J.
July 7, 2017
Great interview! The lack of knowledge of Native cuisine creates a void that can help heal the 500+ Indian nations become whole and healthy again. Get us away from the treaty foods that has caused such detrimental health issues such as diabetes, high blood pressure, etc. Growing up I ate lots of Navajo dishes at my grandparents' homes, such as blood pie with chili peppers, freshly grilled sheep intestines, fresh mutton stew, shredded deer jerky, blue cornmeal soup with wild onions that my grandmother had me gather up -- all delicious and crave when I go home to the Res. Lastly, please interview Sean, the Sioux Chef and Brian Yazzie (Navajo/Dine), for even more perspective of indigenous cuisine that they're exploring and bringing forth to everyone. Thanks.
Michelle Y.
July 7, 2017
Love that you published an article on this. I will definitely seek out Native American cuisine and recipes. Any recipes on Food52? I would love to try it!
Todd B.
March 30, 2017
Great article/interview. Here in Denver, we are lucky to have a Native American restaurant (Tocabe), but I wish we had more. There are way too many styles to express in a single store.
Betsey
March 27, 2017
They are Lakota. Be respectful and use the word they use.
Todd B.
April 3, 2017
What about the Dakotas who live on the Standing Rock reservation? Sounds like you are discounting them. To say the pipeline cuts through Sioux land is correct because the land is part of the reservation, which is comprised of both ethnic Lakota and Dakota people. Besides, the legal entity that owns the land is called the Standing Rock Sioux Tribe.
Betsey
April 3, 2017
That is the name the government assigned them. It is not what they call themselves.
Johnny R.
March 27, 2017
Thanks you for this article! It was very informative, and is a subject that has been on my mind for the last couple of years. Very well written and informative.
btglenn
March 26, 2017
I ate at a native northwest Indian restaurant in Vancouver years ago. Much of the food was different from the descriptions in this article because it depended on produce and seafood local to Northwest America (Canada and US). Native American food is not just from the Southwest or Middle American. Cajun cooking in the Louisiana area blended their cuisine with the Southern US Indians native to the area, while other Indian cuisine was centered on our Southeast coasts. It is unfortunate that this article does not expand on the differences that climate and location make for native American cookery, just as it does for any cuisine. While this interesting article does expand on a frequently neglected area of cookery, the article showed New York Citiy's often insular approach to broader topics.
Rajasri N.
March 26, 2017
I am so upset you feel this way. There is so much that there is to save about Native cuisine and this interview definitely had to be condensed for other purposes. Freddie and I talked for over 2 hours and one of the most interesting things were the regional differences, which unfortunately I had to leave out. I definitely see this as a starting point and not as an ending and hope to continue learning about Native culture and food in the future.
As a non-Native I really tried to do the food justice but I do appreciate hearing about the shortcomings of this. As someone who lives(but is not Native) to NYC I understand the sentiment is insular perspectives and I'm really trying to break out of that and will def. keep this comment in mind in my future writing. Thank you. :)
As a non-Native I really tried to do the food justice but I do appreciate hearing about the shortcomings of this. As someone who lives(but is not Native) to NYC I understand the sentiment is insular perspectives and I'm really trying to break out of that and will def. keep this comment in mind in my future writing. Thank you. :)
TFR
March 26, 2017
This article needed an editor, very badly, it's not really your fault. This is a unique subject, I wish a Native American would have been assigned to write this instead. Non-native people just don't have the picture unfortunately and spend so much time trying to come off respectful that they deliver something g with very little actual substance.
TFR
March 26, 2017
This article needed an editor, very badly, it's not really your fault. This is a unique subject, I wish a Native American would have been assigned to write this instead. Non-native people just don't have the picture unfortunately and spend so much time trying to come off respectful that they deliver something g with very little actual substance.
TFR
March 26, 2017
This article needed an editor, very badly, it's not really your fault. This is a unique subject, I wish a Native American would have been assigned to write this instead. Non-native people just don't have the picture unfortunately and spend so much time trying to come off respectful that they deliver something g with very little actual substance.
TFR
March 26, 2017
This article needed an editor, very badly, it's not really your fault. This is a unique subject, I wish a Native American would have been assigned to write this instead. Non-native people just don't have the picture unfortunately and spend so much time trying to come off respectful that they deliver something g with very little actual substance.
Rajasri N.
March 26, 2017
It had an editor and she was amazing and very sensitive to the subject, definitely approved upon what I initially wrote. I'm sorry you felt this way and again, I understand your sentiment.
Betsey
March 27, 2017
She was talking to a Southwest Indian chef. You cannot expect him to know everything about every food from 500 nations. He features a dish from the Northwest at the restaurant. I think you are nitpicking for nitpicking's sake.
Bevi
March 24, 2017
Chef Freddie's candor is refreshing and appreciated.
Rajasri N.
March 25, 2017
It is. He was so informed and such a delight to talk to, also so open to sharing what he knows with others.
Kayley N.
March 24, 2017
Fantastic article! I almost skipped over it while skimming titles, but then thought, "Woah! I never see ANYTHING about Native America food!" Next time I'm in DC, visiting this museum and its restaurant will be a must. After all, I am part Native American. What an invaluable way to learn about my and our country's historical past and where we can improve in the future.
Rajasri N.
March 25, 2017
So lovely hearing this from you! I never see anything about Native American food either which is exactly why I pitched this article. You should definitely check it out. Both the museum and the cafe were indescribable educational experiences. I learned a lot and I really hope recent news inspires people to learn more about Native people and Native culture.
Zoe
March 24, 2017
Great article. Love to see more recipes with reference to ingredient origin, use and preparation. Thanks
Rajasri N.
March 25, 2017
Thank you! There are definitely recipes around. Chef Freddie has a few on his site here: http://www.freddiebitsoie.com/ and Mitsitam has its own cookbook. The way different Native chefs define Native food also really varies, which is also really interesting to consider!
Samantha W.
March 24, 2017
Great interview. Additionally, I'm endlessly interested in the intersection of food and museums. It can be so easy for cafe spaces in museums to be neutral, and I really respect and appreciate institutions that see it as another opportunity for education.
kumalavula
March 24, 2017
this article stands out! it is fascinating reading and such a wealth of information. i really enjoyed it.
Rajasri N.
March 25, 2017
Thank you so much for the kind words and for taking the time to read this. There is so much more that I learned that I had to leave out so I'm glad you really got something out of it.
Angela @.
March 24, 2017
May I add that the food at Mitsitam Cafe is the best and most delicious offered on the Smithsonian Mall. http://www.mitsitamcafe.com
Lisa
March 24, 2017
Hi, the correct website for the cafe is http://nmai.si.edu/visit/washington/mitsitam-cafe/.
Lisa
March 24, 2017
Hi Angela, the official Mitsitam page is http://nmai.si.edu/visit/washington/mitsitam-cafe/
Rajasri N.
March 25, 2017
I definitely agree and so much variety there too! Definitely not "typical" museum food.
Panfusine
March 24, 2017
Fantastic article.. Looking forward to learning about this ancient cuisine that needs to be highlighted. Perhaps primers on traditional ingredients beyond the three sisters simplistic narrative and the inherent flavors as well as recipes.
Rajasri N.
March 25, 2017
Yeah Native cuisine is fascinating. Misitam was the first time I had ever tried Native food and the flavours are very subtle compared to more popular or "mother cuisines." I have some dried cholla buds and I am really looking forward to preparing, eating and experimenting with them, so learning more about this is definitely going to be an ongoing journey for me.
Allison C.
March 24, 2017
This was really great! Any suggestions on how to learn more about Native American cuisine? I'd love to try making potatoes that way!
Rajasri N.
March 25, 2017
The most difficult thing about this, and part of the reason at I wanted to do this article, is that there aren't a super amount of resources for learning about NA cuisine. Native Foodways, as Angela said, is a great publication and I know that Misitam has its own recipe book as well. Cowboys & Indians is a publication that sometimes features Native recipes also. The information is around but it really takes some digging to find it. :) Will let you know if I run across anything else.
Winifred R.
July 4, 2017
As an anthropologist and archaeologist, I'd suggest looking for books on Native foods of the Americas. You can pick an area such as the Southwest or California! Some may be quite dated, but there are a number on foodways that at first may be a bit esoteric, but become more familiar as you go along. You'll learn what dent corn is, versus sweet corn, (dent is corn that's for drying and using as cornmeal), you'll learn about tools like manos and metates for grinding by hand, etc., etc. You'll learn about food as medicine and how harvesting is done to preserve some plants to have it grow in a different way to grow for more of what you need, and on and on. Jump in the water's fine!
Josh S.
July 5, 2017
Come visit Bismarck nd I can teach you of some foods you didn't know existed I'm a chef in Bismarck nd from the turtle mountain band of ojibwa I too work with indigenous ingredients read Indian country media networks article from may 1st ps my friends with Sioux chef are doing some good work in Minneapolis
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