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FoodCrush
OnMilwaukee
172 episodes
9 months ago
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 Milwa...
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All content for FoodCrush is the property of OnMilwaukee and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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 Milwa...
Show more...
Food
Arts,
Places & Travel,
Society & Culture
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Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
FoodCrush
1 hour 10 minutes
2 years ago
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
Lao cuisine is definitely having a moment. And when it comes to creative Lao fare in Southeastern Wisconsin, restaurants including Sweet Basil and SapSap are assisting in familiarizing a cuisine which has long taken a backseat to other Southeast Asian fare.This week on FoodCrush, we sat down with Victoria Sithy, co-founder of Sweet Basil and Alex Hanesakda of SapSap to chat about food, family and tradition and how all of the above have shaped the way they approach their work in the restaurant...
FoodCrush
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 Milwa...