Sherry Pocknett

From the big city of Chicago, I bring you this episode featuring 2023 James Beard Award Best Chef of the Northeast, Sherry Pocknett (Wampanoag). We talk about her win, her battle with cancer and how her past shaped the chef she is today. Photo by Huge Galdones courtesy of the James Beard Foundation.

E84: Sherry Pocknett – “Not Your Average” James Beard Award winner

Things get a little switched up in this episode. This time, my sister, Alisha Murphy, economist for the Navajo Nation Division of Economic Development, takes over an interview with Victoria Largo, new owner of Victoria’s Pizza brick-and-mortar restaurant in Crownpoint, New Mexico, our Navajo Nation hometown. She talks about the real struggles and triumphs of operating a food business on the Navajo Nation. It’s inspiring to hear from this enthusiastic and strong entrepreneurial spirit!

E83: Victoria’s victorious pizzeria

Becky Webster

In this episode, I talk with Becky Webster (Oneida Nation), or Rebecca M. Webster, as it’s written on her new book “In Defense of Sovereignty: Protecting the Oneida Nation’s Inherent Right to Self-Determination.” She does a lot of passion work and is a founder of Ukwakhwa: Our Foods, a farm and community learning, cooking, trading and growing space in Oneida, Wisconsin. We start with Oneida history, because, “hey, Oneidas aren’t from Wisconsin…” and move through the origins of the farm, the tribe’s food system and the process of winging it.

E82: Ukwakhwa – Oneida foods with Becky Webster

She’s beauty, she’s grace, she’s got a couple of hours to butcher a sheep and make three dishes over an open fire. The Miss Navajo Nation Pageant is one of the most unique contests that happens every year as part of the Navajo Nation Fair in Window Rock, Arizona. In this episode, I talk with the former Miss Navajo, Niagara Rockbridge, and the new, current Miss Navajo, Valentina Clitso, about the importance of sheep butchering and Navajo foods. I also chat a little with the Navajo Nation president, Jonathan Nez, and the sheep butchering judges.

E81: Miss Navajo – “From the corral to the table”

Andi Murphy

How can I say this without sounding egotistical? … This episode is about me; the creator, producer and host of this show. Yes! It is. In this episode, my sister, Alisha Murphy, interviews me and I get to share more about my mental health journey, important things I learned while producing this podcast and why vibes are important to me.

E80: Andi Murphy – “…until the day you die”

Live at the 4th Annual New Mexico Prickly Pear Festival, Sept. 24, 2022In my first-ever live podcast recording, I talk with chef Ray Naranjo (Santa Clara Pueblo/Odawa), owner of Manko: Native American Fusion, Addie Lucero (Taos Pueblo), owner of Dancing Butterfly Naturals, and Andrea Garza (Tap Pilam Coahuiltecan) about the "Changing Culinary Narrative of Native America."

Live at the 4th Annual New Mexico Prickly Pear Festival, Sept. 24, 2022 In my first-ever live podcast recording, I talk with chef Ray Naranjo (Santa Clara Pueblo/Odawa), owner of Manko: Native American Fusion, Addie Lucero (Taos Pueblo), owner of Dancing Butterfly Naturals, and Andrea Garza (Tap Pilam Coahuiltecan) about the "Changing Culinary Narrative of Native America."

E79: Changing Culinary Narratives +LIVE RECORDING+

In this episode, I take you to the National Center for American Indian Enterprise Development’s Reservation Economic Summit in Las Vegas, Nevada. It’s the largest annual conference focusing on Native economics. This year’s event included, for the first time, a panel series called “Food Sovereignty is Economic Sovereignty.” I went to every one of them and heard from economists, entrepreneurs and some of the heavy hitters in Native food. In this show, you’ll hear from Alisha Murphy, Navajo economist, Lance Morgan, lawyer and economist who is the president and CEO of Ho-Chunk Inc., Aaron LaPointe, agribusiness manager for Ho-Chunk Farms, Heather Dawn Thompson, director of the office of tribal relations for the U.S. Department of Agriculture, and Tomie Peterson, regenerative economies specialist with the Intertribal Agriculture Council. Mentioned in the show:2022 4th annual New Mexico Prickly Pear Festival: https://navajoeconomy.org/

In this episode, I take you to the National Center for American Indian Enterprise Development’s Reservation Economic Summit in Las Vegas, Nevada. It’s the largest annual conference focusing on Native economics. This year’s event included, for the first time, a panel series called “Food Sovereignty is Economic Sovereignty.” I went to every one of them and heard from economists, entrepreneurs and some of the heavy hitters in Native food. In this show, you’ll hear from Alisha Murphy, Navajo economist, Lance Morgan, lawyer and economist who is the president and CEO of Ho-Chunk Inc., Aaron LaPointe, agribusiness manager for Ho-Chunk Farms, Heather Dawn Thompson, director of the office of tribal relations for the U.S. Department of Agriculture, and Tomie Peterson, regenerative economies specialist with the Intertribal Agriculture Council. Mentioned in the show: 2022 4th annual New Mexico Prickly Pear Festival: <a href="https://navajoeconomy.org/" rel="nofollow" target="_blank">https://navajoeconomy.org/</a>

E78: “Food Sovereignty is Economic Sovereignty”

Brett Maybee

In this episode, I talk with Brett Maybee (Seneca) about corn, corn soup, corn wheels, radio stuff, music and then space-time. Brett is the host and producer of Gaënö', a weekly radio program about Native music. His work is fascinating and the passion he has for uplifting Native talent and intelligence on air is inspiring. Also mentioned in this show: Gaënö' (gaenomusic.fm), Native Voice One (NV1.org), NativeAmericaCalling.com

In this episode, I talk with Brett Maybee (Seneca) about corn, corn soup, corn wheels, radio stuff, music and then space-time. Brett is the host and producer of Gaënö', a weekly radio program about Native music. His work is fascinating and the passion he has for uplifting Native talent and intelligence on air is inspiring. Also mentioned in this show: Gaënö' (<a href="http://gaenomusic.fm" rel="nofollow" target="_blank">gaenomusic.fm</a>), Native Voice One (<a href="http://NV1.org" rel="nofollow" target="_blank">NV1.org</a>), <a href="http://NativeAmericaCalling.com" rel="nofollow" target="_blank">NativeAmericaCalling.com</a>

E77: Brett Maybee – “Dare to imagine”

Pyet DeSpain

Millions of TV viewers watched chef Pyet DeSpain (Prairie Band Potawatomi, Mexican) beat out the competition on Gordon Ramsay’s new cooking show, “Next Level Chef” (March 2022). With her special brand of Indigenous fusion food, she was crowned the winner of season 1 and claimed a quarter-million dollar cash prize. She made waves in the media and took Indigenous food to a new level. In this episode, I talk with chef Pyet, a self-professed Toasted Sister fan, about the competition, her culinary journey and the types of men she will not date.

E76: Pyet DeSpain — “Always and forever”

Jacob Torres

In this episode, I talk with Jacob Torres, a very proud New Mexican who, I think, has a very interesting life. He’s a technical and horticultural scientist at NASA and based at the NASA Kennedy Space Center and he's working on getting New Mexico green chiles on the next Mission to Mars. We talk about his work in agriculture and how hard work and taking advantage of opportunities got him where he is today, labs deep in green chile.

E75: Jacob Torres — Space Chile Guy

The Toasted Sister Podcast is all about Native American food, food sovereignty, people and culture. Hosted and produced by Andi Murphy, Diné journalist.

i really enjoy this podcast, and learn something mew every time.

love the interviews

Beautiful and thoughtful conversations. Thank you for sharing!

Fantastic

Toasted Sister Podcast

I partnered up with Eater magazine to include Pueblo bread in their Guide to the Southwest. In the process of writing this article, I took a journey through some of the Pueblos in New Mexico to learn about Pueblo bread. This episode includes voices from bakers from Jemez, Taos, Zuni and Laguna Pueblos.Link to "The Wondrous Bread of the Pueblo Nations" article: https://www.eater.com/2019/1/23/18183970/zuni-bread-pueblos-new-mexicoVisit the episode at ToastedSisterPodcast.com for more photos

I partnered up with Eater magazine to include Pueblo bread in their Guide to the Southwest. In the process of writing this article, I took a journey through some of the Pueblos in New Mexico to learn about Pueblo bread. This episode includes voices from bakers from Jemez, Taos, Zuni and Laguna Pueblos. Link to "The Wondrous Bread of the Pueblo Nations" article: <a href="https://www.eater.com/2019/1/23/18183970/zuni-bread-pueblos-new-mexico" rel="nofollow" target="_blank">https://www.eater.com/2019/1/23/18183970/zuni-bread-pueblos-new-mexico</a> Visit the episode at <a href="http://ToastedSisterPodcast.com" rel="nofollow" target="_blank">ToastedSisterPodcast.com</a> for more photos

E47: On the Pueblo bread trail in New Mexico

In this episode I talk with Donell Barlow (Ottawa) about her new book, “Bigfoot and Lightning Bug,” a children’s book about Bigfoot and the environment. Donell is a chef, certified holistic health coach and the author of “Medicine Tracks: A Memoir.” Mentioned: “Ancestral guided wellness: A way of life for our ancestors, a movement that could heal our bodies and the planet” by Donell Barlow in Indian Country TodayBooks mentioned:“Indigenous Food Sovereignty in the United States: Restoring Culture Knowledge, Protecting Environments, and Regaining Health” by Devon Mihesuah and Elizabeth Hoover“Fresh Alaska Cookbook” by Rob Kinneen“Inventos Mios” by Rubi Orozco Santos“tawâw” by Shane M. Chartrand“Cooking with the Wolfman: Indigenous Fusion” by David Wolfman and Marlene Finn“The Sioux Chef’s Indigenous Kitchen” by Sean Sherman with Beth Dooley “Imminent Cuisine: Indigenous Food Futurisms” by Toasted Sister Podcast Events mentioned:IndigiPopX Sneak Preview, Saturday, Nov. 9 in Albuquerque“Toasted Sister: A Talk on the Indigenous Food Movement with Andi Murphy of Toasted Sister Podcast” at Virginia Tech on Friday, Nov. 15

In this episode I talk with Donell Barlow (Ottawa) about her new book, “Bigfoot and Lightning Bug,” a children’s book about Bigfoot and the environment. Donell is a chef, certified holistic health coach and the author of “Medicine Tracks: A Memoir.” Mentioned: “Ancestral guided wellness: A way of life for our ancestors, a movement that could heal our bodies and the planet” by Donell Barlow in Indian Country Today Books mentioned: “Indigenous Food Sovereignty in the United States: Restoring Culture Knowledge, Protecting Environments, and Regaining Health” by Devon Mihesuah and Elizabeth Hoover “Fresh Alaska Cookbook” by Rob Kinneen “Inventos Mios” by Rubi Orozco Santos “tawâw” by Shane M. Chartrand “Cooking with the Wolfman: Indigenous Fusion” by David Wolfman and Marlene Finn “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman with Beth Dooley “Imminent Cuisine: Indigenous Food Futurisms” by Toasted Sister Podcast Events mentioned: IndigiPopX Sneak Preview, Saturday, Nov. 9 in Albuquerque “Toasted Sister: A Talk on the Indigenous Food Movement with Andi Murphy of Toasted Sister Podcast” at Virginia Tech on Friday, Nov. 15

E58: “Bigfoot and Lightning Bug”

Maria Parra Cano

In this special episode, I visit with Chef Maria Parra Cano in her food truck, Sana Sana. We share a nice, plant-based dinner and then we talk about labels, her mom’s recipes and food as medicine. Recipe below. Verde smoothie1 cup nopales, diced1 cup pineapple, diced¼ cup cilantro, diced 2 tablespoons chia seeds½ cup water 1 cup raw spinachAgave and ice to taste Add everything to a blender and blend until smooth. Drink raw or freeze like sherbert or popsicles. sanasanafoods.com

In this special episode, I visit with Chef Maria Parra Cano in her food truck, Sana Sana. We share a nice, plant-based dinner and then we talk about labels, her mom’s recipes and food as medicine. Recipe below. Verde smoothie 1 cup nopales, diced 1 cup pineapple, diced ¼ cup cilantro, diced 2 tablespoons chia seeds ½ cup water 1 cup raw spinach Agave and ice to taste Add everything to a blender and blend until smooth. Drink raw or freeze like sherbert or popsicles. <a href="http://sanasanafoods.com" rel="nofollow" target="_blank">sanasanafoods.com</a>

E64: Maria Parra Cano — Sana Sana

For this special episode I take a road trip to El Paso, Texas where I learn more about Mexican food and the Indigenous food culture at this stretch of the border. You’ll hear from Rick Quezada, cultural preservation director at Ysleta del Sur Pueblo, Lorena Andrade, director of La Mujer Obrera and Rubi Orozco Santos, poet and public health educator.Photo: “The Equis” monument that stands over Cuidad Juárez near the border was made by Mexican sculpture Enrique Carbajal González. It symbolizes the intersection of Indigenous people of Mexico and the Spanish.

For this special episode I take a road trip to El Paso, Texas where I learn more about Mexican food and the Indigenous food culture at this stretch of the border. You’ll hear from Rick Quezada, cultural preservation director at Ysleta del Sur Pueblo, Lorena Andrade, director of La Mujer Obrera and Rubi Orozco Santos, poet and public health educator. Photo: “The Equis” monument that stands over Cuidad Juárez near the border was made by Mexican sculpture Enrique Carbajal González. It symbolizes the intersection of Indigenous people of Mexico and the Spanish.

E45: El Paso — Indigenous food at the border

In this special episode I talk with Benjamin Shendo (Cochiti and Jemez Pueblo) and Linus Yellowhorse (Tohono O’odham) from Gatherings Cafe at the Minneapolis American Indian Center. They’re a couple of chill dudes who just fell into the kitchen and turned a job into a passion for feeding Indigenous food to Minneapolis’ Native community.Vote for "Toasted Sister Podcast” in the Innovator category of the Local Hero Awards by Edible New Mexico magazine! https://www.ediblenm.com/local-hero-awards/"What They Say," new album by CW Ayon: https://cwayon.bandcamp.com/album/what-they-say

In this special episode I talk with Benjamin Shendo (Cochiti and Jemez Pueblo) and Linus Yellowhorse (Tohono O’odham) from Gatherings Cafe at the Minneapolis American Indian Center. They’re a couple of chill dudes who just fell into the kitchen and turned a job into a passion for feeding Indigenous food to Minneapolis’ Native community. Vote for "Toasted Sister Podcast” in the Innovator category of the Local Hero Awards by Edible New Mexico magazine! <a href="https://www.ediblenm.com/local-hero-awards/" rel="nofollow" target="_blank">https://www.ediblenm.com/local-hero-awards/</a> "What They Say," new album by CW Ayon: <a href="https://cwayon.bandcamp.com/album/what-they-say" rel="nofollow" target="_blank">https://cwayon.bandcamp.com/album/what-they-say</a>

E59: Gatherings Cafe — Creator said...

Rowen White

Seeds carry tribal stories, history and nourishment for Native bodies. That’s why seeds are crucial to Indigenous food sovereignty. Rowen White (Akwesasne Mohawk), seed keeper, founder and director of Sierra Seeds Cooperative and national project coordinator for the Indigenous Seed Keepers Network, is out to plant a new crop of Native seed stewards.

E5: Rowen White — "The seed path"

Sean Sherman

Since he was 13 years old, Sean Sherman (Oglala Lakota) was in the kitchen. The skills he learned over the years helped him rise above the ranks in culinary school to become one of many most awesome Native American chefs. He’s the owner of The Sioux Chef, an Indigenous catering and education group. He and the crew have some exciting things coming up, including launching a nonprofit organization called North American Traditional Indigenous Food Systems (NATIFS.org).

Since he was 13 years old, Sean Sherman (Oglala Lakota) was in the kitchen. The skills he learned over the years helped him rise above the ranks in culinary school to become one of many most awesome Native American chefs. He’s the owner of The Sioux Chef, an Indigenous catering and education group. He and the crew have some exciting things coming up, including launching a nonprofit organization called North American Traditional Indigenous Food Systems (<a href="http://NATIFS.org" rel="nofollow" target="_blank">NATIFS.org</a>).

E14: Sean Sherman — “Redefine North American food”

Mark Tilsen

Native American Natural Foods makes Tanka Bars, the first brand of bison meat bars, experienced a couple of ups and downs in business since it started in 2006. But since competition from non-Native companies swept up all the investments and money in the last couple of years, Tanka Bar is left to restructure its brand. In this episode, I talk with Mark Tilsen, president and co-founder of Native American Natural Foods. The New Food Economy article: “Bison bars were supposed to restore Native communities and grass-based ranches. Then came Epic Provisions.”

Native American Natural Foods makes Tanka Bars, the first brand of bison meat bars, experienced a couple of ups and downs in business since it started in 2006. But since competition from non-Native companies swept up all the investments and money in the last couple of years, Tanka Bar is left to restructure its brand. In this episode, I talk with Mark Tilsen, president and co-founder of Native American Natural Foods. The New Food Economy article: “Bison bars were supposed to restore Native communities and grass-based ranches. Then came Epic Provisions.”

E44: Mark Tilsen — “We’re as resilient as the buffalo”

In this special episode I hit the road and visit a sheep camp near Shiprock, N.M. to talk with a sheep herder family and Aretta Begay (Diné), director of Diné be’iiná, or Navajo Lifeway, a non-profit group dedicated to preserving and strengthening Navajo sheep culture. Please visit toastedsisterpodcast.com and the Toasted Sister facebook page for photos from sheep camp. Also: Diné be’iiná will host their annual Sheep is Life Celebration on June 16 and 17, 2018 at Diné College in Tsaile, Arizona.

In this special episode I hit the road and visit a sheep camp near Shiprock, N.M. to talk with a sheep herder family and Aretta Begay (Diné), director of Diné be’iiná, or Navajo Lifeway, a non-profit group dedicated to preserving and strengthening Navajo sheep culture. Please visit <a href="http://toastedsisterpodcast.com" rel="nofollow" target="_blank">toastedsisterpodcast.com</a> and the Toasted Sister facebook page for photos from sheep camp. Also: Diné be’iiná will host their annual Sheep is Life Celebration on June 16 and 17, 2018 at Diné College in Tsaile, Arizona.

E31: Navajo Sheep — “They’re my life… I love them.”

When white people steal Native images, stories and fashions and then claim them as their own, it’s called appropriation. When they steal Indigenous recipes, well, that means we’re no longer gentle Indians on Toasted Sister. In this episode, I’m joined by Neftalí Duran (Mixteco) Oaxaca chef, Erica Scott-Pacheco (Lenape), social justice fundraiser, Sean Sherman (Oglala Lakota), owner of The Sioux Chef and Karlos Baca (Tewa, Diné, Ute) chef and forager, and we discuss appropriation in the kitchen and how it affects Indigenous culture and people.

E12: No longer gentle Indians

No one really likes to be told what to do especially when it comes to food. Food is culture and to be told that that’s not good enough by outsiders, well, that makes us angry. In this episode Lynn Lane (Diné), community health nutritionist, and Felicia Cocotzin Ruiz (Tewa and Chicana), chef and holistic healer, are no longer gentle Indians.

E50: No Longer Gentle Indians Pt. 3: Stop telling us what to eat

In this special episode, four Indigenous chefs talk about what it’s like being female chefs in a culinary world currently dominated by men. Guests are Claudia Serrato (Purépecha), anthropologist, professor and chef, Andrea Murdoch (Venezuelan Andean Native), creator and owner of Four Directions Cuisine, Felicia Cocotzin Ruiz (Tewa, Tiwa, Mexican, Spanish), holistic healer and chef and Marlene Aguilar (Purépecha), community-based chef.

E21: No Longer Gentle Indians Pt. 2: Native Women in the Kitchen

The 2018 Southwest Native American Workshop on Bats gathered a couple dozen bat researchers and biologists from federal, state and tribal entities to talk about bat conservation ahead of the spread of white-nose syndrome (WNS) in the Southwest. They also focused on where bats fit into Native culture. Voices in the episode:Lawrence Abeita (Isleta), wildlife biologist for the Bureau of Indian AffairsDr. Ernie Valdez, research wildlife biologist for the U.S. Geological SurveyDr. Mike Medrano, chief of resource stewardship and science for the Guadalupe Mountains National ParkNelson Luna (Zuni), director of biology for the Pueblo of ZuniTimothy Smith (Mescalero Apache), biological technician for the Pueblo of SandiaTaylor Silva (Diné), Navajo Nation Department of Fish &amp; WildlifeRoger Rodriguez, regional bat monitoring research assistant at Oregon State University

The 2018 Southwest Native American Workshop on Bats gathered a couple dozen bat researchers and biologists from federal, state and tribal entities to talk about bat conservation ahead of the spread of white-nose syndrome (WNS) in the Southwest. They also focused on where bats fit into Native culture. Voices in the episode: Lawrence Abeita (Isleta), wildlife biologist for the Bureau of Indian Affairs Dr. Ernie Valdez, research wildlife biologist for the U.S. Geological Survey Dr. Mike Medrano, chief of resource stewardship and science for the Guadalupe Mountains National Park Nelson Luna (Zuni), director of biology for the Pueblo of Zuni Timothy Smith (Mescalero Apache), biological technician for the Pueblo of Sandia Taylor Silva (Diné), Navajo Nation Department of Fish &amp; Wildlife Roger Rodriguez, regional bat monitoring research assistant at Oregon State University

E49: Bats are important to Native people ... and food

Nephi Craig

He learned classical French cooking from the best and became an esteemed chef. These days, humble chef, Nephi Craig (White Mountain Apache, Diné), is between kitchens and looking to truly feed his Native community by starting up a new cafe on the White Mountain Apache reservation in Arizona. In this episode, I talk with Craig about the resurgence of Native food, decolonization and breaking away from the mainstream food and wine culture.

E3: Nephi Craig — “This radical pathway”

Elizabeth Hoover

UPDATE: As of 2022, Hoover has admitted she has no Indigenous ties.Dr. Elizabeth Hoover (Mohawk and Mi’kmaq. UPDATE: As of 2022, Hoover has admitted she has no Indigenous ties.) travels around asking Native people what their definition of food sovereignty is. It’s actually a great many things to different tribes. Native communities lost certain parts, or all of their food sovereignty, but the people are starting to take steps to revitalize their own definitions of food sovereignty.

UPDATE: As of 2022, Hoover has admitted she has no Indigenous ties. Dr. Elizabeth Hoover (Mohawk and Mi’kmaq. UPDATE: As of 2022, Hoover has admitted she has no Indigenous ties.) travels around asking Native people what their definition of food sovereignty is. It’s actually a great many things to different tribes. Native communities lost certain parts, or all of their food sovereignty, but the people are starting to take steps to revitalize their own definitions of food sovereignty.

E6: Dr. Elizabeth Hoover — Food Sovereignty

Kristina Stanley

Kristina Stanley (Anishinaabe) is the owner of Abaaso, a plant-based food company based in Madison, Wisconsin. She’s also a member of the I-Collective (Indigenous, Inspired, Innovative, Independent Collective). For this episode, I visit Kristina in the kitchen at the Food Justice Symposium in Colorado to talk about her business, learning about Indigenous foods and being a woman in this industry. Visit ToastedSisterPodcast.com to see photos from this visit.

Kristina Stanley (Anishinaabe) is the owner of Abaaso, a plant-based food company based in Madison, Wisconsin. She’s also a member of the I-Collective (Indigenous, Inspired, Innovative, Independent Collective). For this episode, I visit Kristina in the kitchen at the Food Justice Symposium in Colorado to talk about her business, learning about Indigenous foods and being a woman in this industry. Visit <a href="http://ToastedSisterPodcast.com" rel="nofollow" target="_blank">ToastedSisterPodcast.com</a> to see photos from this visit.

E32: Kristina Stanley — “Our diet is so personal”

Bruce Savage

In this episode, I visit Spirit Lake Native Farms in Minnesota and one of its owners, Bruce Savage (Fond du Lac Band of Ojibwe), for a tour through the wild rice processing plant. Included in this episode is a short ASMR session that’ll make you tingle.  Tour photos are at ToastedSisterPodcast.comMentioned: Bruce’s email address spiritlakesugar@yahoo.com Natives on a Budget Podcast: http://nativesonabudget.com/

In this episode, I visit Spirit Lake Native Farms in Minnesota and one of its owners, Bruce Savage (Fond du Lac Band of Ojibwe), for a tour through the wild rice processing plant. Included in this episode is a short ASMR session that’ll make you tingle. Tour photos are at <a href="http://ToastedSisterPodcast.com" rel="nofollow" target="_blank">ToastedSisterPodcast.com</a> Mentioned: Bruce’s email address spiritlakesugar@yahoo.com Natives on a Budget Podcast: <a href="http://nativesonabudget.com/" rel="nofollow" target="_blank">http://nativesonabudget.com/</a>

E60: Bruce Savage — Spirit Lake Native Farms

In this special episode, I travel to Taos, New Mexico to talk with a few Native chefs, some tribal leaders and farmers about the importance of eating the food that our ancestors ate. The Indigenous Food Experience was a first-time event put on by the Red Willow Farm at the Taos Pueblo.

E20: Taos, N.M. Indigenous Foods Experience

Brandon Francis

After the Gold King Mine spill in 2015, Navajo agriculture in the Four Corners area took a turn for the worse. Two years later, Brandon Francis (Navajo), Four Corners farmer and research lab technician at the New Mexico State University Agricultural Science Center in Farmington, New Mexico, is using his science skills to boost Navajo farmers’ confidence in the soil and water. In this episode, Brandon talks about the difficulty of farming in Navajo country, being industrious and Bigfoot.

E11: Brandon Francis — Being industrious

Alana Yazzie

Alana Yazzie (Navajo) went from being wary of Facebook to becoming a lifestyle and food blogger with a big social media following. She goes by The Fancy Navajo and you can find her across all social media platforms cooking, gardening and modeling a signature, cheery aesthetic wherever she is in Native America. MentionedThe Fancy Navajo: https://thefancynavajo.com/IndigiPopX: https://www.indigipopx.com/

Alana Yazzie (Navajo) went from being wary of Facebook to becoming a lifestyle and food blogger with a big social media following. She goes by The Fancy Navajo and you can find her across all social media platforms cooking, gardening and modeling a signature, cheery aesthetic wherever she is in Native America. Mentioned The Fancy Navajo: <a href="https://thefancynavajo.com/" rel="nofollow" target="_blank">https://thefancynavajo.com/</a> IndigiPopX: <a href="https://www.indigipopx.com/" rel="nofollow" target="_blank">https://www.indigipopx.com/</a>

E61: Alana Yazzie — “Not just any fancy Navajo”

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