312) Brian Yazzie: Supporting tribal communities through Indigenous foods

How can non-Native peoples engage with Indigenous cuisines in ways that are rooted in reciprocity and respect? How can people connect with and help to revitalize Native ingredients and foodways?

Brian Yazzie, also known as Yazzie the Chef (Diné/Navajo), is from Dennehotso, Arizona, and based out of Saint Paul, MN. Yazzie has a degree of Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College 2016. He is a summer resident chef at Dream of Wild Health farm, a delegate of Slow Food Turtle Island Association, and a team member at I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars, focused on bringing awareness to the cultural appropriations of Indigenous foods of the Americas.

Yazzie’s mission is specifically working with and for the betterment of tribal communities, wellness, and health through Indigenous foods. He travels internationally and is available for catering, private dinners, pop-up dinners, chef demos & cooking classes, collaborations, and presentations on Indigenous food sovereignty.

The musical offering in this episode is Where We Belong by Inanna.

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