27 min
The Bison Are Back: Reclaiming Native American Foodways If This Food Could Talk
-
- Food
Bison meat has been showing up on many restaurant menus lately, but Native Americans have a relationship with the iconic animal that goes back thousands of years. Today we meet Jayme Murray, who runs a tribal-owned bison herd on the Cheyenne River Sioux reservation in South Dakota, and Chef Ben Jacobs, co-founder of Tocabe in Denver. Their stories help explain why the bison is so central to Indigenous American history, and how a new generation of Native American ranchers and chefs are restoring indigenous foodways — and reinventing them for the future.
Hosted by Claudia Hanna
Episode Guests:
Jayme Murray, CEO of the Cheyenne River Sioux Buffalo Company.
Ben Jacobs, Co-Founder of Tocabe: An American Indian Eatery in Denver, CO. Tocabe’s online marketplace is here.
Recipe:
Bison Meatballs in an Agave Glaze
Learn more about your ad choices. Visit megaphone.fm/adchoices
Bison meat has been showing up on many restaurant menus lately, but Native Americans have a relationship with the iconic animal that goes back thousands of years. Today we meet Jayme Murray, who runs a tribal-owned bison herd on the Cheyenne River Sioux reservation in South Dakota, and Chef Ben Jacobs, co-founder of Tocabe in Denver. Their stories help explain why the bison is so central to Indigenous American history, and how a new generation of Native American ranchers and chefs are restoring indigenous foodways — and reinventing them for the future.
Hosted by Claudia Hanna
Episode Guests:
Jayme Murray, CEO of the Cheyenne River Sioux Buffalo Company.
Ben Jacobs, Co-Founder of Tocabe: An American Indian Eatery in Denver, CO. Tocabe’s online marketplace is here.
Recipe:
Bison Meatballs in an Agave Glaze
Learn more about your ad choices. Visit megaphone.fm/adchoices
27 min