Purveyors of America’s Indigenous foods are forging a resurgence of native dishes that satisfy a new generation hungering for insight and culinary delight. Meet three talented young Indigenous chefs -- Brian Yazzie, a Navajo/Diné chef originally from Arizona, now based in Minnesota; Kalā Domingo, a Hawaiian culinary student and heir to his dad's catering throne; and Hillel Echo-Hawk, a Pawnee-Athabaskian chef and caterer in Seattle – all preparing foods from their native cultures that sustained their communities for generations. From wild rice bowls and sumac duck confit to poke and imu-cooked kalua pig, to honey Lakota popcorn, see how cooking connects each of these chefs to their own histories, and what they in turn can teach others with mouth-watering delicacies.
