Thank you Maria and National Public Radio (USA):
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.)
For months now, Yazzie says, he’s watched the Standing Rock demonstrations unfold from afar and has been wanting to go there.
“Being on the front-lines of revitalizing indigenous foods, my way of contributing to the cause is being in the kitchen and cooking for the people,” he says…