Navajo Chef Brian Yazzie, talks about revitalizing indigenous food ways, his work with The Sioux Chef, a culinary company in Minneapolis focused on indigenous food and food systems. Brian talks about his work securing enormous food donations and his experience spending Thanksgiving week cooking at Standing Rock; Fry bread: when colonized food becomes heritage food, and the importance of indigenous people leading in kitchens and beyond. 

Ep. 2 — The Table Underground — Dec 4, 2016