NYT: Podcasts for Thanksgiving: 11 Episodes That Go Beyond the Bird

By Maya Salam
New York Times

The Sioux Chef's Indigenous Kitchen (Sean Sherman)The eats: Where did all this food come from?

‘The Splendid Table’: ‘The Sioux Chef,’ 2017 (:49)

Francis Lam, the host of “The Splendid Table,” talks with Sean Sherman, author of “The Sioux Chef’s Indigenous Kitchen.” Mr. Sherman, who grew up on the Pine Ridge Reservation, home of the Oglala Lakota, in South Dakota, talks about his journey to discover the food of his heritage.

Mr. Lam speaks about tasting cedar tea and pinon nuts that seemed candied right out of the shell. They “tasted totally new, but these food are not new,” he said. “They are just part of a tradition of Native American food that’s been hidden from sight.”

Other topics in this installment include mushrooms, butter and a flavor that’s overtaken the season: pumpkin spice.


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