"How This Navajo Chef Brings His Native Food Traditions Back." Brian Yazzie, a Diné/Navajo traveling chef now based in St. Paul, MN, does presentations demonstrating Native cooking across the country while mentoring Native youth. Brian uses modern techniques with Indigenous ingredients, and he himself had a great mentor in the James Beard Award-winning Sean Sherman, founder of "The Sioux Chef." See Brian prep amazing dishes like sumac duck confit with acorn squash, mushroom and sunflower shoots, turnips and sunchoke puree, sweetgrass-infused beet puree, and his very popular wild rice bowl. How This Navajo Chef Brings His Native Food Traditions Back | alter-NATIVE: Kitchen Ep. 1 Learn more about "Independent Lens": http://www.pbs.org/independentlens https://www.pbs.org/show/independent-lens/ Like us on Facebook: https://www.facebook.com/independentlens Follow us on Twitter: https://twitter.com/IndependentLens Follow us on Instagram: https://www.instagram.com/independentlens/ Chief Operating Officer Tom Mikkelsen Wolf Executive in Charge of Production Amber Ellis Vice President of Human Resources Michelle Palmer Senior Vice President Current Series and Programming Maitee Cueva Senior Vice President of Development Matthew Vafiadis Vice President of Development Scott Cushing Line Producer Stephen Nugent Head of Rights and Clearances Mona Card Deliverables Associate Producer Ernesto Araica Production Coordinators Daisha Jimenez Kurt Murphy Assistant Production Coordinator Eliyannah Amirah Yisrael Head of Post Production Brian McCarthy Senior Post Supervisor Travis DeCola Audio Supervisors John McFadden Orin Shochat Marc Tallet Online Editor Eduardo Magaña Equipment Manager Herb Collins Equipment Coordinator Blake Jacobs Music Provided By David Benjamin Steinberg Ashikpas Maxiwa – Savage (ft. Chef Skips) Soft White Sixties – Brick by Brick Soft White Sixties – Queen of the Press Club

Cherokee National Treasure Edith Knight knows a lot about cooking. She shares the story of her youth, growing up and falling in love in the Cherokee Nation and her recipe for the traditional favorite: kanuchi.

In a remote corner of Colorado known as Dunton Hot Springs, Executive Chef Karlos Baca is educating guests on the meaning of indigenous cuisine. Using the bounty of the land such as bison and foraged forest ingredients, chef Baca continues to carry on the traditions of his ancestors not only through his cooking, but by emulating the meaning of the phrase "sun dancer." For more episodes, subscribe to Zagat: http://goo.gl/AaWZHT For more about the cuisine featured in this episode: https://www.zagat.com/b/exploring-indigenous-cuisine-in-america Learn more about our host, Jessica Sanchez: https://youtu.be/LGICLPUzZYw

Mexico's Zapotecs are an indigenous community living in Oaxaca, Mexico. Before Spanish colonization, Zapotecan civilization was a thriving epicenter of food, culture and tradition. Today, chef Abigail Mendoza is on a mission to keep those traditions alive by cooking the food of her ancestors. All the dishes she cooks—including pre-hispanic mole, stuffed chiles with Oaxaca cheese and atole—are made using ancient techniques. Recognized by the world’s best chefs for her dishes, she hopes to keep the food of her ancestors alive and thriving. This Great Big Story was inspired by Genesis: https://www.genesis.com/us/en/genesis.html SUBSCRIBE: https://goo.gl/vR6Acb #MexicanFood #Mexican #Cuisine Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: http://www.greatbigstory.com