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:

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