Native America Calling

Soup from Native foodies and chefs. Posole, top left, by Sewa Portela Farias; Odawa scorched corn soup by Joey Van Alstine; East Coast seafood soup by Sherry Pocknett; green posole by Andi Murphy; hominy and squash soup by Joe Rocchi; mutton and dumpling stew, middle, by Velliyah Craig; acorn stew, bottom, by Clayton Harvey; gallina pinta by Sewa Portela Farias; and duck bone broth with amaranth and vegetables by Justin Pioche. (Courtesy photos)

Wednesday, January 31, 2024 – The Menu: Soup, award nominations, and how to get a knife sharp

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Sharp knives make for easier, quicker, and safer work in the kitchen and that’s why Nikki Tsabetsaye started offering her knife sharpening skills in her hometown in Zuni, N.M. These cold months, also known as “soup season,” bring out the coziest and hottest pots of Native soups and stews, swimming with traditional and wild ingredients, that make up a big part community identity and culture. And, three Native-owned food businesses are nominated for a major culinary award. That’s on The Menu, our regular food feature hosted by Andi Murphy.

GUESTS

Bleu Adams (Diné, Mandan, and Hidatsa), director of IndigeHub and James Beard Foundation committee member

Nikki Tsabetsaye (Zuni), kitchen creative

Joe Rocchi (Pamunkey), chef and culinary educator

Break 1 Music: Tornadoes & Hurricanes (song) Pete Sands & the Drifters (artist) Tornadoes & Hurricanes (album)

Break 2 music: The Lake (song) Sunburnt Stone (artist) El Navaho (album)

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