Kitchn: The Sioux Chef's Indigenous Kitchen

Award-winning recipes, stories, and wisdom from the celebrated indigenous chef and his team

Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein).

This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag

Recipe for Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries.

This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.

When braising meat, we always add a handful of the ingredients we intend to serve alongside — such as hominy, wild rice, and dried berries. You need to soak the dried hominy overnight before adding, so be sure to plan ahead.

Recipe for Sean Sherman's Cedar-Braised Bison.

University of Minnesota Press Podcast

More than two dozen essays of Indigenous resistance to the privatization and allotment of Indigenous lands

Allotment Stories: Daniel Heath Justice and Jean M. O'Brien.

A fascinating and unprecedented ethnography of animal sanctuaries in the United States

Saving AnimalsElan Abrell and Kathryn (Katie) Gillespie on sanctuary, care, ethics.

How popular debates about the so-called digital generation mediate anxieties about labor and life in twenty-first-century America

Making creative laborers for a precarious economy: Josef Nguyen, Carly Kocurek, and Patrick LeMieux.

FALL/WINTER 2022-23 BOOKS

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Browse our Fall/Winter 2022-23 catalog for exciting forthcoming books!

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