Toasted Sister Podcast

Shane Chartrand (Enoch Cree) has a particular kind of style that’s currently being projected on the interior of his new restaurant, SC Restaurant, which opens on June 12. It’s sexy, it’s casual, it’s a little upscale and it’s fun. He’s an award-winning chef who beat out some other top chefs in Canada to take home the gold from the Gold Medal Plates Edmonton competition. In this program, Chartrand talks about reconnecting to his Cree heritage, wine and his upcoming cookbook, “Marrow: Progressive Indigenous Cuisine.”

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.

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.

When Mariah Gladstone (Blackfeet) was a young girl, she had a dream about cookies and her mom helped her bring them to real life. She still dreams about food and turns them into recipes, only now, she produces her own little cooking show called Indigikitchen. In this episode, Mariah talks about the Blackfeet diet and how sacrifices from her ancestors paid for her existence.

Info: https://indigikitchen.com/

Anna Sattler (Yupik) is an urban hunter and gatherer provider who can make a mean salmon dip and lots of other Alaskan dishes. She’s a chef and creator of “Anna’s Alaska: Off The Eaten Path,” a yet-to-be-filmed TV show with a pilot episode in the works. In this episode, we talk about Pilot Bread crackers, subsistence hunting in Alaska and stealing food from mice.

Anna’s easy peasy salmon dip

Ingredients:

A couple of pressure cooked pint jars of half smoked salmon or kippered style frozen salmon

Cream cheese

A little mayonnaise

A little sour cream

Dill

Chives

Lemon juice

Horseradish or finely chopped chile

Directions:

Add all ingredients in a bowl and mix with a fork.

In February, I attended the 2018 New Mexico Organic Farmers Conference in Albuquerque and met up with some Native farmers who are doing some really awesome things in their Native communities. In this episode, we talk about traditional farming, resilience, soil health and preservation.

Photo: The Resilience Garden at the Indian Pueblo Cultural Center via Bettina Sandoval.

Voices:

Bettina Sandoval (Taos Pueblo), cultural education specialist at the Indian Pueblo Cultural Center

Nicholas Ashley and Shannon James, Diné farmers

James Skeet (Diné) farmer and owner of Spirit Farm

Akeemi Martinez (Diné), FVRX coordinator for the Community Outreach and Patient Empowerment program

If you like the Toasted Sister intro music, you’re going to enjoy this special, musical episode featuring CW Ayon, or Cooper Ayon. As a one-man-band, he sings, he plays guitar, a kick drum, the tambourine and a harmonica sometimes. It’s very impressive to watch him perform live at a bar, a festival or a restaurant. He’s pretty much the voice of Las Cruces, New Mexico, but he’s played all over the country and abroad. In this episode, I introduce you to him and his new bandmate, Felipe Toltecatl.

Check out:

cwayon.com

cwayon.bandcamp.com

facebook.com/cooper.ayon

Neftalí Duran (Mixteco) came to this country as a migrant worker so he’s particularly in-tuned with today’s conversations about borders and migration. In this episode, Neftalí talks about the importance of migrant workers in the American food system, food shaming and why we can’t talk about food sovereignty without talking about access to food first.

David Wolfman (Xaxli’p First Nation) started cooking when he was 9 years old. Now he’s a classically trained chef, educator and host of the TV show “Cooking with the Wolfman.” In this episode, he talks about his new cookbook, “Cooking with the Wolfman: Indigenous Fusion,” the history of his family and the Indigenous food movement in Canada.

(Ink & Paper/Jessica Sargent photos)

In this special episode, I talk with four Indigenous chefs who attended the I-Collective’s (Indigenous, Inspired, Innovative, Independent Collective) Indigenous Harvest Pop Up dinner in New York. They talk about the dishes they prepared for the seven-course dinner and what inspires and motivates them when they cook.

Voices:

Brit Reed (Choctaw), cook and student at Seattle Culinary Academy and founder of Food Sovereignty is Tribal Sovereignty

Hillel Echo-Hawk (Pawnee and Athabaskan), cook at Joli and owner of Birch Basket

Twila Cassadore (San Carlos Apache), cultural projects assistant with the San Carlos Apache

Jessica Sargent (Akwesasne Mohawk), I-Collective photographer, owner of Ink and Paper Photo, administration of the Friends of the Akwesasne Freedom School

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