Thanksgiving is a complicated time for Taelor Barton. The Tulsa, Oklahoma-based Cherokee chef is gathering with family to share a meal on the holiday, but the history of how the US has treated Native Americans hangs heavy in the air.
People are also reading… Today's indigenous chefs make it a point to source ingredients locally, whether through farmers markets, tribal producers, gifts or foraging. They want tribes to control their own food production and distribution again. European settlers destroyed that balance, driving bison nearly extinct until conservationists including Teddy Roosevelt intervened to reestablish a small number of herds.
Food & Cooking Chicago's only Native American executive chef shares her food, culture in Wisconsin And here are two more tidbits about Thanksgiving's culinary traditions, plus recipes for plant-based fare that you can try any time of year. Food & Cooking Agrodolce squash hits sweet, sour notes as Thanksgiving side Sweet and sour in Italian cooking, or agrodolce, has roots that predate the Romans, but credit Sicily— and the North African influence on their cuisine — with keeping it alive.
Food & Cooking Slow-cooker Thanksgiving side dishes for your table The key to a successful Thanksgiving dinner: Plan ahead, then shop and spread the cooking over a couple of days. That way, you’ll have plenty of time and energy to spend at the table with your family and friends.
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