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.
Big flavors, small plates: From pintxos to tapas at Mina
Wonderful wines and life-changing cheeses
On the pizza trail with the owners of Wy’East Pizza
New York style bagels, noshes and opening a restaurant in Milwaukee
Reflecting on 25+ years of great coffee: A conversation with Colectivo Coffee
The past and future of Lao cuisine with Chef Darleen Vanmanivong
Bringing a taste of Jordan to the Midwest: A chat with Taqwa Obaid of Taqwa's Bakery & Restaurant
Odd Duck owners share hope and vision for the future of restaurants
Nourishing community is still at the fore of The Tandem
Fine Dining in a carry-out world: Inspiration from Sanford Restaurant
Sorella: Bringing a Taste of New Jersey to Milwaukee
From Grilled Cheese to Guy Fieri: A chat with MacKenzie Smith
Creativity & coronavirus: One caterer’s story
Cracking the code on delicious doughnuts 🍩🍩
Vegan comfort food spells success for Twisted Plants
The quandaries of bar ownership in the age of COVID-19
Community, advocacy & change: A conversation with Chef Francesca Hong
Paul Bartolotta on hospitality in the age of coronavirus
Lao street food in the time of coronavirus: A story of bravery, joy & deliciousness
Why supporting Black-owned restaurants is so important during COVID-19
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