2022 Archives - ֱ /podcast/years/2022/ California Art Boarding High School Mon, 14 Aug 2023 21:53:49 +0000 en-US hourly 1 /wp-content/uploads/2023/08/cropped-favicon-32x32.png 2022 Archives - ֱ /podcast/years/2022/ 32 32 Chef Freddie Bitsoie: Former Executive Chef at the Mitsitam Cafe at the Smithsonian National Museum of the American Indian /podcast/chef-freddie-bitsoie-former-executive-chef-at-the-mitsitam-cafe-at-the-smithsonian-national-museum-of-the-american-indian/ /podcast/chef-freddie-bitsoie-former-executive-chef-at-the-mitsitam-cafe-at-the-smithsonian-national-museum-of-the-american-indian/#respond Tue, 28 Mar 2023 15:07:57 +0000 http://idyllwildarts.local/?post_type=podcast&p=5260 Pamela invited guests into her home via zoom for the taping of this episode, as she welcomed Chef Freddie Bitsoie into her kitchen, former Executive Chef at the Mitsitam Café […]

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]]> Pamela invited guests into her home via zoom for the taping of this episode, as she welcomed Chef Freddie Bitsoie into her kitchen, former Executive Chef at the Mitsitam Café at the Smithsonian National Museum of the American Indian. Chef Bitsoie is one of a few Native American chefs at the forefront of preparing, presenting, and educating about foods indigenous to the Americas. ֱ’ Director of Native American Arts Program Shaliyah Ben (Diné) provided commentary and history of Cahuilla land, on which ֱ is located. This conversation with Chef Bitsoie included a live culinary presentation of select recipes from his new book, “”. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook.

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