How This Navajo Chef Brings His Native Food Traditions Back | alter-NATIVE: Kitchen Ep. 1

“How This Navajo Chef Brings His Native Food Traditions Back.” Brian Yazzie, a Diné/Navajo traveling chef now based in St. Paul, MN, does presentations demonstrating Native cooking across the country while mentoring Native youth. Brian uses modern techniques with Indigenous ingredients, and he himself had a great mentor in the James Beard Award-winning Sean Sherman, … READ MORE

What Is “Pre-Colonial” Cooking? | alter-NATIVE: Kitchen Ep. 5

“What Is ‘Pre-Colonial’ Cooking?” Seattle-based chef Hillel Echo-Hawk focuses on traditional Pawnee foods, before Columbus and colonization, which means no dairy, no chicken, no processed sugar, all foods that led to an increase in obesity among Native people. Her catering company, which emphasizes hiring an all-Native staff, is preparing for its largest gig ever, a … READ MORE

What a Six Course, Gourmet Native American Meal Looks Like | alter-NATIVE: Kitchen Ep. 6

“What a Six-Course, Gourmet Native American Meal Looks Like.” All three Indigenous chefs featured in alter-NATIVE: Kitchen come together to prepare a multi-course meal of Native cuisine for a select group of Indigenous and non-Indigenous people in Los Angeles. From Brian’s agave-roasted rabbit tacos to Kalā’s (cooking solo for a change) imu-cooked kalua pork to … READ MORE

alter-NATIVE: Kitchen

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; … READ MORE

Jewel’s Hunt

Sixteen-year-old Jewel Wilson is the next generation in a long line of prolific Inupiat subsistence hunters in Unalakleet, Alaska. Her ability to hunt moose is hindered by two pressing issues – scarce wildlife and the pressures of high school life. Finding sufficient food competes with track practice and homework in Jewel’s multilayered world. Along with … READ MORE

Conscience Point – No Mosquitos, No Fish – Clip

In this scene from Conscience Point, a Long Island bayman takes us out into the coast off of the Hamptons to show how much fish and shellfish populations have been reduced due to mosquito control, affecting the ecosystem and destroying his livelihood. He feels the Shinnecock Indian Nation are the only people who’ve ever kept … READ MORE

Harvest Season

A story usually hidden behind a more glamorous front, Harvest Season probes the lives of the multigenerational Latinos, temporary laborers, and permanent residents intimately connected to the production of premium wines in the Napa and Sonoma regions of Northern California — in the midst of one of the most dramatic grape harvests in recent memory. … READ MORE

Harvest Season’s Historical Roots: Latinos in the Napa and Sonoma Valleys

Harvest Season serves as a reminder that agriculture is notoriously sensitive to the ebb and flow of external forces — natural disasters, economic movements, and political change. Filmmaker Bernardo Ruiz artfully depicts the Sonoma and Napa wine industry as a modern microcosm for this ever-changing delicate balance. But the small-scale cycles presented in Harvest Season naturally beg a historical question. What past iterations of turmoil brought the winemaking industry in Sonoma and Napa to where it is today?

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Bernardo Ruiz Tells Story of the Central Role Latinos Play in California Wine Industry

Two-time Emmy-nominated documentary filmmaker Bernardo Ruiz, who was born in Guanajuato, Mexico and grew up in Brooklyn, made his directorial feature debut with the PBS film Reportero, about attacks on the press in Mexico, which New York Magazine called “a powerful reminder of how journalism often requires immense amounts of physical and psychological bravery.” He’s followed that up with … READ MORE