We dig in to Freddy Bitsoie’s ode to Indigenous cuisine and
ingredients on this episode, with a recap of a delicious meal we shared together with our in-person Cookbook Club.
Recipes mentioned in this episode:
- Hominy with bacon bits (page 76)
- Alaskan King Salmon with crushed pecans (page 226)
- Spice-rubbed pork tenderloin (page 214)
- Chocolate bison chili (page 160)
- Three sisters salad with shallot vinaigrette (page 90)
- Red potato soup (page 50)
- Pumpkin bread pudding (page 262)
- Chocolate and piñon nutcake (page 254)
Cookbooks mentioned in this episode:
Join our Cookbook Club!
