Search results for: the-sioux-chefs-indigenous-kitchen

The Sioux Chef s Indigenous Kitchen

Author : Sean Sherman
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2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites. The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

The Sioux Chef s Indigenous Kitchen

Author : Sean Sherman
File Size : 56.1 MB
Format : PDF, ePub, Docs
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2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Indigenous Food Sovereignty in the United States

Author : Devon A. Mihesuah
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Centuries of colonization and other factors have disrupted indigenous communities’ ability to control their own food systems. This volume explores the meaning and importance of food sovereignty for Native peoples in the United States, and asks whether and how it might be achieved and sustained. Unprecedented in its focus and scope, this collection addresses nearly every aspect of indigenous food sovereignty, from revitalizing ancestral gardens and traditional ways of hunting, gathering, and seed saving to the difficult realities of racism, treaty abrogation, tribal sociopolitical factionalism, and the entrenched beliefs that processed foods are superior to traditional tribal fare. The contributors include scholar-activists in the fields of ethnobotany, history, anthropology, nutrition, insect ecology, biology, marine environmentalism, and federal Indian law, as well as indigenous seed savers and keepers, cooks, farmers, spearfishers, and community activists. After identifying the challenges involved in revitalizing and maintaining traditional food systems, these writers offer advice and encouragement to those concerned about tribal health, environmental destruction, loss of species habitat, and governmental food control.

Recipes and Reciprocity

Author : Hannah Tait Neufeld
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Recipes and Reciprocity considers the ways that food and research intersect for both researchers, participants, and communities demonstrating how everyday acts around food preparation, consumption, and sharing can enable unexpected approaches to reciprocal research and fuel relationships across cultures, generations, spaces, and places. Drawing from research contexts within Canada, Cuba, India, Malawi, Nepal, Paraguay, and Japan, contributors use the sharing of food knowledge and food processes (such as drying, steaming, mixing, grinding, and churning) to examine topics like identity, community-based research ethics, food sovereignty, and nutrition. Each chapter highlights practical and experiential elements of fieldwork, incorporating storytelling, recipes, and methodological practices to offer insight into how food facilitates relationship-building and knowledge-sharing across geographical and cultural boarders. Contributors to this volume bring a range of disciplinary backgrounds—including anthropology, public health, social work, history, and rural studies—to the exploration of global and Indigenous foodways, perceptions around ethical eating and authenticity, language and food preparation, perspectives on healthy eating, and what it means to develop research relationships through food. Challenging colonial, heteropatriarchal, and methodological divisions between academic and less formal ways of knowing, Recipes and Reciprocity draws critical attention to the ways food can bridge disciplinary and lived experiences, propelling meaningful research and reciprocal relationships.

Indigenous Firsts

Author : Yvonne Wakim Dennis
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A celebration of achievement, accomplishments, and courage! Native American Medal of Honor recipients, Heisman Trophy recipients, U.S. Olympians, a U.S. vice president, Congressional representatives, NASA astronauts, Pulitzer Prize recipients, U.S. poet laureates, Oscar winners, and more. The first Native magician, all-Native comedy show, architects, attorneys, bloggers, chefs, cartoonists, psychologists, religious leaders, filmmakers, educators, physicians, code talkers, and inventors. Luminaries like Jim Thorpe, King Kamehameha, Debra Haaland, and Will Rogers, along with less familiar notables such as Native Hawaiian language professor and radio host Larry Lindsey Kimura and Cree/Mohawk forensic pathologist Dr. Kona Williams. Their stories plus the stories of 2000 people, events and places are presented in Indigenous Firsts: A History of Native American Achievements and Events, including … Suzanne Van Cooten, Ph.D., Chickasaw Nation, the first Native female meteorologist in the country Caleb Cheeshahteaumuck, Wampanoag from Martha’s Vineyard, graduate of Harvard College in 1665 Debra Haaland, the Pueblo of Laguna, U.S. Congresswoman and Secretary of the Interior Sam Campos, the Native Hawaiian who developed the Hawaiian superhero Pineapple Man Thomas L. Sloan, Omaha, was the first Native American to argue a case before the U.S. Supreme Court William R. Pogue, Choctaw, astronaut Johnston Murray, Chickasaw, the first person of Native American descent to be elected governor in the United States, holding the office in Oklahoma from 1951 to 1955 The Cherokee Phoenix published its first edition February 21, 1828, making it the first tribal newspaper in North America and the first to be published in an Indigenous language The National Native American Honor Society was founded by acclaimed geneticist Dr. Frank C. Dukepoo , the first Hopi to earn a Ph.D. Louis Sockalexis, Penobscot, became the first Native American in the National Baseball League in 1897 as an outfielder with the Cleveland Spiders Jock Soto, Navajo/Puerto Rican, the youngest-ever man to be the principal dancer with the New York City Ballet The Seminole Tribe of Florida was the first Nation to own and operate an airplane manufacturing company Warrior's Circle of Honor, the National Native American Veterans Memorial in Washington, DC, on the grounds of the Smithsonian’s National Museum of the American Indian The Iolani Palace, constructed 1879–1882, the home of the Hawaiian royal family in Honolulu Loriene Roy, Anishinaabe, White Earth Nation, professor at the University of Texas at Austin’s School of Information, former president of the American Library Association Ben Nighthorse Campbell, Northern Cheyenne, U.S. representative and U.S. senator from Colorado Hanay Geiogamah, Kiowa /Delaware, founded the American Indian Theatre Ensemble Gerald Vizenor, White Earth Nation, writer, literary critic, and journalist for the Minneapolis Tribune Ely S. Parker (Hasanoanda, later Donehogawa), Tonawanda Seneca, lieutenant colonel in the Union Army, serving as General Ulysses S. Grant’s military secretary Fritz Scholder, Luiseno, painter inducted into the California Hall of Fame The Native American Women Warriors, the first all Native American female color guard Lori Arviso Alvord, the first Navajo woman to become a board-certified surgeon Kay “Kaibah” C. Bennett, Navajo, teacher, author, and the first woman to run for the presidency of the Navajo Nation Sandra Sunrising Osawa, Makah Indian Nation, the first Native American to have a series on commercial television The Choctaw people’s 1847 donation to aid the Irish people suffering from the great famine Otakuye Conroy-Ben, Oglala Lakota, first to earn an environmental engineering Ph.D. at the University of Arizona Diane J. Willis, Kiowa, former President of the Society of Pediatric Psychology and founding editor of the Journal of Pediatric Psychology Shelly Niro, Mohawk, winner of Canada’s top photography prize, the Scotiabank Photography Award Loren Leman, Alutiiq/Russian-Polish, was the first Alaska Native elected lieutenant governor Kim TallBear, Sisseton-Wahpeton Oyate, the first recipient of the Canada Research Chair in Indigenous Peoples, Technoscience, and Environment Carissa Moore, Native Hawaiian, won the Gold Medal in Surfing at the 2020 Tokyo Olympics Will Rogers, Cherokee, actor, performer, humorist was named the first honorary mayor of Beverly Hills Foods of the Southwest Indian Nations by Lois Ellen Frank, Kiowa, was the first Native American cookbook to win the James Beard Award Diane Humetewa, Hopi, nominated by President Barack Obama, became the first Native American woman to serve as a federal judge Susie Walking Bear Yellowtail, Crow, the first Native American nurse to be inducted into the American Nursing Association Hall of Fame Indigenous Firsts honors the ongoing and rich history of personal victories and triumphs, and with more than 200 photos and illustrations, this information-rich book also includes a helpful bibliography and an extensive index, adding to its usefulness. This vital collection will appeal to anyone interested in America’s amazing history and its resilient and skilled Indigenous people.

The Joy of Eating A Guide to Food in Modern Pop Culture

Author : Jane K. Glenn
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In 1961, Julia Child introduced the American public to an entirely new, joy-infused approach to cooking and eating food. In doing so, she set in motion a food renaissance that is still in full bloom today. Over the last six decades, food has become an increasingly more diverse, prominent, and joyful point of cultural interest. The Joy of Eating discusses in detail the current golden age of food in contemporary American popular culture. Entries explore the proliferation of food-themed television shows, documentaries, and networks; the booming popularity of celebrity chefs; unusual, exotic, decadent, creative, and even mundane food trends; and cultural celebrations of food, such as in festivals and music. The volume provides depth and academic gravity by tying each entry into broader themes and larger contexts (in relation to a food-themed reality show, for example, discussing the show's popularity in direct relation to a significant economic event), providing a brief history behind popular foods and types of cuisines and tracing the evolution of our understanding of diet and nutrition, among other explications.

Art Farming and Food for the Future

Author : Barbara L. Benish
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This book explores the impact of artistic experiments in inspiring people to turn away from current food consumerism and take an active role in preserving, sustaining, and protecting the environment. As artists are expanding their practice into social justice and community concerns, erasing traditional forms of expression and integrating others, the culture around food and its production has been added to a new vocabulary of experiential art. The authors measure the impact of such experiments on local food consumption and production, focusing on education and youth, both in the surrounding community and culture at large. They suggest how these projects can be up-scaled to further encourage sustainable solutions for our environment and communities. The book explores the reflections and motivations of case study practitioners in urban and rural areas and, through interviews, engages with artists who are pioneering a new trend to create hubs of activity away from traditional art spaces in cities to follow a non-hierarchal practice that is de-centralized and communally based. This book will be of great interest to academic readers concerned with issues related to environmental aesthetics, eco-design, eco-criticism, culture, heritage, memory, and identity, and those interested in the current debates on the place of aesthetics and culture in sustainability.

The Forager Chef s Book of Flora

Author : Alan Bergo
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“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

The Chef s Garden

Author : FARMER LEE JONES
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An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.

Seeds Proceedings of the Oxford Symposium on Food and Cookery 2018

Author : Mark McWilliams
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This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.