This week, I’m diving into what’s ahead for this newsletter, sharing some thoughts as Mecca interviews me. I’m speaking on the current political landscape, and of course, bringing you a recipe that celebrates Indigenous ingredients in one of the ways we love eating at home.
With so much happening in the world, it’s more important than ever to connect through food, history, and honest conversation.
As always, I’m thinking about the importance of understanding Indigenous diversity and Indigenous resilience, but of course, we’re having some fun with food, too!
This Bison Birria is a favorite in our household— a rich, braised dish blending the deep traditions of Indigenous North America with the bold flavors of Mexican Birria, honoring both culinary legacies.
Sign up, share your thoughts of what you’d like to see or hear, and let’s keep the sacred fire going!
(Mecca and I on a photo shoot in Las Vegas with Eric (IG: @Solus1Photography))
This week’s BISON BIRRIA Recipe for Paid Subscribers! Thanks for your support.
Bison Birria
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