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Cooking from home has become a necessity as people adhere to social distancing and self-quarantine to prevent the spread of the coronavirus. Capable cooks are posting pictures of fresh baked sour dough bread and delicious meals on social media. Others are showing their kitchen mistakes and asking questions about what to do with sprigs of dill, expired bags of baby carrots and leftover wild rice. We’ll get some culinary inspiration from Native chefs for those at home stretching their available ingredients as far as possible.
Guests:
Brit Reed (Choctaw) – Tulalip Tribe’s diabetes program culinary service provider and I-Collective member
Cam Stott (Little Traverse Bay Bands of Odawa Indians) – chef and owner of Jiibaakwaan Foods
Meagen Baldy (Hupa Valley Tribe) district coordinator for the Klamath Trinity Resource Conservation District
Break 1 music: Willie’s Ghost Riders (song) Gertie & the T.O. Boyz (album)d
Break 2 music: Canoe Song (song) Chenoa (artist) Spirit of Salishan (album)
