<body><div>If you stop at a roadside restaurant anywhere between North Dakota and Oklahoma, you might not immediately get a sense of culinary diversity. Many menus in rural and small-town middle America consist of high-calorie burgers and processed Caesar salads, along with a few trending items like Buffalo cauliflower or flatbreads. Of course, the region does include diverse cuisines, but you have to seek them out, and even those restaurants often depend on ingredients from massive food suppliers such as Sysco that tend to homogenize flavors. The middle of the country’s reputation for bland food completely ignores our Indigenous peoples. Within this core of America, dismissed by some as “flyover states,” lies a rich tapestry of culinary heritages. The states of Oklahoma, Nebraska, Kansas, Missouri, Arkansas, the Dakotas, and Iowa are home to 58 federally recognized tribes, each with unique food traditions, including the amazing agricultural heritage of the Mandan, Arikara, and Hidatsa; the bison-centered foodways of the Plains tribes like the Lakota and Cheyenne; and the many cuisines of tribes forced into modern-day Oklahoma after Andrew Jackson’s racist Indian Removal Act.As a member of the Oglala Lakota from Pine Ridge, South Dakota, a chef, and a historian, I see the massive potential in harnessing, cultivating, and elevating the Indigenous culinary creativity that permeates this massive region. A broad, Native-led restaurant industry could become a huge driver of food-focused tourism. I imagine a world where we could travel across this terrain, stopping at Indigenous-focused restaurants representing the many tribes, and experiencing the true flavors of the area. In Nebraska, travelers could taste heirloom hominy made with Ponca corn, sage grouse with wild onions, or venison with prickly pear. In the Dakotas and the Great Plains, they might find smoked venison with the rich Lakota chokecherry sauce called wojapi, or antelope with nopales and rosehips. In Oklahoma, Cherokee cooks could whip up grape dumpling soup with stewed rabbit and bergamot-fried onion with turkey eggs and plums for those passing through. These restaurants, with menus rooted in game dishes, heirloom seeds, and wild plants, would fit within a broader Native movement that acknowledges the contributions of Indigenous peoples, educates the public, transcends colonial borders, and promotes understanding about the biodiversity existing alongside cultures.There’s a long way to go before this dream can become a reality. Many non-Native diners, if they think of Indigenous food at all, can only conjure up fry bread, a survival food taught to us by the U.S. military. Unfortunately, this food, made with commodity ingredients provided by the U.S. government such as white flour and lard, has also contributed to the high rates of diabetes and heart disease that our people have historically suffered. Though fry bread is now an inextricable chapter of our foodways, it should in no way be considered the full story. Other Indigenous culinary identities have been buried, just as Native stories and art are distorted through non-Native gift shops, galleries, and even museums.Moreover, Native communities are largely economically cut out from other parts of the tourism industry, which brings in billions of dollars a year to each heartland state. This is especially true for national and state parks, lands that Native communities have stewarded for countless generations (despite some attempts at co-management and small economic programs to funnel money to tribes). In South Dakota, for instance, Black Hills National Forest and Mount Rushmore attracted 3.6 million tourists in 2021, but the poverty rate on the nearby Pine Ridge Reservation is 53 percent. Pine Ridge, like all reservations, is still segregated, with scarce economic opportunities. As Native residents struggle to find any kind of economic peace and survive in food deserts off government-supplied rations and junk food from gas stations, they also continue the fight for their ancestral spaces.At the same time, the tourism industry could be a powerful tool for change — and this renaissance is already happening, if slowly. Native chefs and food entrepreneurs are working hard to showcase their cultures and reclaim their narratives, one dish at a time. Native-owned restaurants are proving that they’re not just relics of the past preserving traditional dishes, but living, evolving blueprints that continue to nourish and sustain their communities economically, as well as nutritionally, culturally, and environmentally.Take, for instance, the work of chef Nico Albert Williams at Burning Cedar, a catering and education nonprofit project out of Tulsa, Oklahoma. At pop-up dinners, Williams offers menus with contemporary dishes like seed-crusted venison chops, smoky cedar-braised brown beans, venison and hominy stew, and Cherokee bean bread. It’s just one of several operations, including 2024 James Beard semifinalist Natv, that is making Oklahoma a hub for regional dining experiences.At Owamni, my restaurant in Minneapolis, my team focuses on decolonizing our diet, removing ingredients like wheat flour, dairy, sugar, beef, pork, and chicken, all items introduced to the region not long ago. Through our cuisine, we are showcasing what’s possible, with dishes like slow-braised elk tacos with fresh tortillas from Potawatomi corn — made at our Indigenous Food Lab — finished with tangy maple-pickled onions, grilled sweet potatoes with maple and chiles; or slow-smoked bison short rib with bitter aronia berries, finished with pickled squash. <img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=26FFjY_0vq7gNq900" alt="https://img.particlenews.com/image.php?url=26FFjY_0vq7gNq900" width="1920" height="1281" >It is unfortunately still rare to find Indigenous food businesses like these. One barrier is trying to define Native American food in a country that has no idea what that means, especially breaking down the oversimplified category of “Native food” to reveal the immense diversity across foodways. Another barrier is financing; good luck finding any of the support required to start businesses on a reservation, without a rich uncle, outside investors, or even reliable access to a bank account. Racial inequalities are very much baked into the systems and institutions needed to launch a restaurant.Dismantling these barriers would require a lot of work, but it could start in public spaces. State and city governments can purchase from Indigenous food producers, such as farmers, foragers, hunters, and fisheries, which would help strengthen and grow much-needed food economies. Indigenous offerings should be made available in schools and hospitals to help normalize these ingredients on menus. If we highlight foods and cultures so they are not only acknowledged but cherished, a future can develop where the richness of our collective heritage is a source of pride and inspiration for every American. We can learn to embrace our amazing diversity instead of fearing it.Indigenous foodways are attainable models of sustainability, offering a proud connection to the land. They also provide a path to food sovereignty, enshrining the right for Native peoples to define themselves on their own terms. But even if those arguments aren’t acknowledged by those who have ignored Indigenous needs for so long, Native restaurants could begin to rewrite the reputation of “flyover country.” The heartland could become a more desirable tourist destination, not just for its natural beauty, but for its cultural and culinary heritage. With every plate of smoked venison, heirloom hominy, or stewed rabbit, we get a little closer.You are on Native land, so let us celebrate the vibrant, varied tapestry that is the true heart of America.Chef Sean Sherman, Oglala Lakota, grew up on the Pine Ridge Reservation in South Dakota. He has become a leading advocate for Indigenous food sovereignty, focusing on revitalizing and promoting traditional Native foods. In 2015, he founded the nonprofit NATIFS (North American Traditional Indigenous Food Systems) and the Indigenous Food Lab. Sean authored The Sioux Chef’s Indigenous Kitchen in 2017 and opened Owamni by The Sioux Chef in 2021.Mecca Bos is a longtime Twin Cities-based food journalist and chef. She has been published widely in local and national publications, and has worked in many lauded kitchens. She is a founder and executive director of BIPOC Foodways Alliance, an organization dedicated to uplifting food stories of people of color, women, and immigrants, as well as breaking down barriers between cultural communities.An ol’ vagabond who likes a good story, Morgan Thompson is a Cherokee artist working as an illustrator and in animation. When she’s not being a busy bee, she’s usually beading.Copy edited by Laura Michelle Davis</div></body>

Mountain View, CA

NewsBreak

It’s Time to Build More Native Restaurants

If you stop at a roadside restaurant anywhere between North Dakota and Oklahoma, you might not immediately get a sense of culinary diversity. Many menus in rural and small-town middle America consist of high-calorie burgers and processed Caesar salads, along with a few trending items like Buffalo cauliflower or flatbreads. Of course, the region does include diverse cuisines, but you have to seek them out, and even those restaurants often depend on ingredients from massive food suppliers such as Sysco that tend to homogenize flavors.

It’s Time to Build More Native Restaurants

Comments / 0