Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee.
This week, we’re sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.
A curd-filled chat with the Cheese Queen
Two Dans, a restaurant and delicious Peking Duck
Author Jeanette Hurt shares tips, tricks & ideas for dehydrating food
From friendship to restaurateurship
A chat with Food Network baker Kimberly Hall of Signature Sweets
A taste of Italian coffee culture with the owners of Vendetta Coffee Bar
Behind the camera with Siege Food Photo
Paul Hackbarth on Camp Bar at State Fair
The origin and evolution of Hue Vietnamese Restaurant
The world of non-dairy ice cream with Olivia Menzia of Liv a Little
A look at modern Indian dining with the owners of Saffron
Heirloom MKE owners harness community with food truck
Behind the buzz with Ryan Castelaz of Discourse Coffee
From pizza rolls to chopped cheese: A chat with the folks behind Gavilán
Ca'Lucchenzo: The origins of an Italian restaurant
15 years of French fare with Chef Andrew Schneider of Le Reve Patisserie & Cafe
Behind the waffle iron with the Belgian liege waffle experts at Press
Burgers, community & commitment collide at Crafty Cow
From pierogi to hot dish, a chat with Hot Dish Pantry
Behind the bar with Miles Patzer of Station No. 6
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