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.
From cookies to cream puffs: Nostalgia meets technique at Mid-Way Bakery
From farmers markets to chocolate farms: A chat with author Kristine Hansen
Hot Dog! How one business is getting creative with a classic
Wisconsin bounty meets live fire cooking
What's so special about Tupelo Honey Cafe?
From vegan cheese to vin de liqueur: A chat with Dead Bird Brewing
What makes a great burger?
From India to Wisconsin: A chat with cookbook author and chef Ruta Kahate
Food, family & Filipino culture
Online farmers market offers easy way to support local
Cafe owners chat about business, friendship & the challenges of restaurant ownership
A look at the real life moxie behind restaurant ownership in 2021
From law-student to magic maker: Behind the bar with Katie Rose
Cultivating creativity in cocktails: Behind the bar with Matt Tunnell
From classic cocktails to COVID pop-ups: Behind the bar with Jeff Kinder
Cafe culture in the era of COVID-19: Molly Sullivan of Miss Molly's Cafe
Cultivating vulnerability: Emerald Mills of Diverse Dining
The doughnut life: A chat with Joey Carioti of Cranky's
From tragic fire to hope for the future: A candid conversation with Barkha and Jesse Daily of The Cheel
Pursuing croissant perfection with Chef Jennifer Betances
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
The Federalist Papers
The Art of War
Gastropod
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters