Sean Sherman, an Oglala Lakota Sioux chef, shares his journey connecting communities to indigenous food and the significance of true wild rice. Jamal Hashi, a Somali-American chef, talks about blending Somali flavors into local dishes and the role of hospitality in Somali culture. Karin Tomlinson, a James Beard Award-winning chef, highlights her farm-focused culinary approach and the importance of local sourcing. Diane Mua discusses her Hmong heritage, family farming, and the cultural pride in her dishes, merging traditional and contemporary techniques.
