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Every culture has its own version of bread. Among Native cultures, Pueblos in New Mexico have a distinctive loaf, Canadian First Nations in Canada have variations on bannock, and almost everyone is familiar with fry bread. Different tribes have unique approaches to bread even though recipes can be vastly different among bakers within a tribe. Many Native versions of bread are adaptations from recipes and ingredients introduced by outsiders, but the flatbreads and loaves have become a big part of tribal food culture today. We’ll hear about corn and wheat and crusts and crumbs as we celebrate Native bread.
Guests:
Dave Smoke-McCluskey (Mohawk) – chef and owner of Corn Mafia
Grace Tracy (Diné) – traditional plant-based teacher at Ft. Defiance Medical Center
Paul Natrall (Suquamish) – second generation chef, owner of Mr. Bannock food truck sit on the board of directors of the Indigenous culinary of associated nations
Susan Sekaquaptewa (Hopi) – assistant agent for the Hopi Tribe cooperative extension program
Break 1 music: Frybread (song) Native Roots (artist) Rain Us Love (album)
Break 2 music: Believe In Yourself (Old Beat) (song) Bryden Gwiss (artist) The Forgotten T.R.U.T.H. (The.Real.Un.Told.History) (album)
