Bison and hominy soup…
At the Standing Rock Indian Reservation, as a Sioux tribe fights the construction of the Dakota Access Pipeline, the months-long standoff has raised a question: How do you feed the encamped masses?
For Navajo chef Brian Yazzie, the answer was clear: in a way that honors indigenous traditions.
Yazzie is the chef du cuisine at The Sioux Chef, a Minneapolis-based catering and food education company whose mission is to revitalize Native American food culture, which was marginalized by centuries of colonization and forced assimilation. (The company’s name is a nod to its Sioux founder, Sean Sherman.)
Read on at The Salt.