Reheat: These Chefs Want You To Talk Politics At Dinner
Nov 22, 2024
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Join Tunde Wey, a Nigerian chef and writer who uses food to spark political dialogue, and Sean Sherman, Oglala Lakota Sioux chef dedicated to reviving Indigenous foodways. They explore how culinary experiences can initiate conversations about identity and social change. Tunde discusses the significance of traditional Nigerian cuisine in American culture, while Sean shares insights on reclaiming Native food traditions and the complexities surrounding fry bread. Their engaging narratives highlight the power of food as a tool for activism and community bonding.
Tunde Wey emphasizes that food can serve as a powerful medium for discussing important social issues like immigration and race.
Chef Sean Sherman advocates for the revival of indigenous food practices to confront historical injustices and promote healthier dietary options.
Deep dives
Elevating Holiday Cooking with Tony Sachery
Cooking large meat dishes for holidays can often lead to stress, but using products from Tony Sachery can simplify the process. His Creole seasoning, widely appreciated, is complemented by injectable marinades designed to enhance flavor inside the meat, resulting in juicy, flavorful dishes. By incorporating these easy-to-use marinades, cooks can make their holiday meals foolproof, ensuring guests enjoy the most delicious meat options. Available at TonySachery.com, his products aim to make holiday cooking more enjoyable and less daunting.
Tunde Wei: Food as Activism
Tunde Wei, a Nigerian chef and writer, is passionate about introducing Americans to Nigerian cuisine through pop-up dinners that blend food with discussions on immigration and race. His meals are crafted from recipes taught by his family, combining traditional flavors with conversations that confront systemic issues faced by the immigrant community. Wei recognizes that food serves as a tool for dialogue, helping to bridge gaps in understanding between cultures. His efforts reflect a legacy of food activism that has existed throughout history, linking culinary experience to broader social movements.
Sean Sherman: Reclaiming Indigenous Food Culture
Chef Sean Sherman, a member of the Oglala Lakota Sioux Tribe, focuses on revitalizing indigenous food practices that were damaged by historical displacement and cultural loss. Through his project, The Sous Chef, he works to educate others about Native American cuisine while advocating for the resurrection of traditional ingredients and recipes. Sherman's mission extends to highlighting the health issues faced by Native communities due to reliance on government rations that led to negative dietary habits. With plans to open a restaurant and culinary training center, he envisions a future where indigenous food culture is celebrated and preserved.
Challenging Perceptions of Fry Bread
The discussion around fry bread amongst Native Americans reveals a complex relationship with this dish, which many associate with both comfort and oppression. While fry bread has become a popular staple, Sherman argues that it symbolizes the negative impact of forced reliance on government-provided foods that have contributed to health issues in Native communities. He emphasizes the importance of promoting traditional indigenous foods that better represent Native culture and heritage. Instead of fry bread, he aims to restore a connection to authentic indigenous ingredients, which can lead to a healthier and more culturally relevant food identity.
Tunde Wey learned to cook at home with his family in Nigeria. Sean Sherman grew up on the Pine Ridge Reservation in South Dakota. Today they're both using food to explore politics and educate diners about the world beyond the dinner table. "Food is a delicious tool," says Tunde, "but it's pointing to something bigger."
This episode originally aired on January 29, 2018, and was produced by Dan Pashman, Anne Saini, with editing by Peter Clowney. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.
Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.
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