Hillel Echo-Hawk is a chef and educator, who is dedicated to creating more awareness about indigenous American food traditions, with a specific focus on those of the Pawnee Nation. She runs Birch Basket, a catering company based in Seattle, creating delicious food using healthy, sustainable, beautiful ingredients, indigenous to North America. Like so many of us, Hillel has had an interesting and challenging journey through cuisine and we get to hear all about it in today's episode. Hillel charts her work as a young missionary, and how she enrolled at culinary school after being forced to move back home. We also talk about food in her home growing up, and the early experiences with her mother that shaped her understanding of cooking before we discuss the important aspects of indigenous American cooking that interest Hillel the most. The conversation also covers some thoughts on culinary education, its gaps, and why it is important for people to speak up to shift the conversation away from outdated models. The last part of this illuminating episode is spent discussing life since the pandemic, adapting to uncertainty, and Hillel's challenges with epilepsy. Make sure to join us today, to hear it all