Pennsylvania, Mexico, New York discussed on The Dave Chang Show


Me trust you. So i was a little bit worried. I came back to us. You're putting a lot of pressure. Can i ask another thing again. It was only one project. But i was told by somebody that was a. I can't remember his name but but They they were part of the did. A lot of understanding of the tribe was the original indigenous tribe of of the island of manhattan and. They said they didn't use a lot of salt or no salt whatsoever. Was that true across. All indigenous tribes in people in in america not at all because sodium. We need it for human consumption so a lot of those coastal tribes. Especially right there in manhattan. You get a ton of salt from all the seafood and seaweed. That's grown on their education in the ocean. All of the fish. There's a lot of salt coming in from there but then not too far away. There's a lot of mineral salts. You know in some of the regions like in pennsylvania and areas like that where people were pulling out a lot of mineral salts like here in minnesota where we're kind of landlocked there was actually north dakota's like a giant ancient ocean bed so there's all these streams that go through those ocean bed layers by the time they hit the surface. It's all saltwater so people were harvesting salt that way and also just cooking it could boil it down just like you do saltwater to make salt right and then you have the salt flats you have like areas with is open salt. There is certain plants that were nearby salty areas that would soak up and even crystallized with these these salt plants in place. There's when you cook utilizing wood ash which is a big part. Because it's kind of a natural for nixon musician obviously when you're doing like during corn into hominy but you'll find way in mexico or way up in parts of new york you know. I'm so when you cook anything down into ashmore. While you have are just solids the minerals rights you have sodium calcium at tassie magnesium zinc things like so some of the some of the plants have a ton of sodium in so people were seasoning heavy With utilizing plant ashes which also as another form salt and then. Of course you have animals because just whatever it's land animals or ocean animals or whatever. There's a lot of salt in. There's a lot of sodium in the animals in the protein itself to so sodium is all over the place. I'm so happy. Because i'm sure i had a misunderstanding. Then because it's like. I remember like what that doesn't make much sense to me so i'm sure that you should hear you should shoot the messenger. Make sense to me was like wait. That's not right. They didn't have martin's table salt. But enid ryan salt forms out there. I mean dave you know you're not stated mission but like a huge part of your work over. The years has been upgrading. People's idea of what asian food is in america. But let's say you completely failed and korean. Food didn't get any uptake. Chinese food didn't get any uptake. Nobody thought anything beyond general chicken in a lotta ways. It doesn't fucking matter because korea still there and china's still there and they don't give a shit about whether or not we can advance people's understanding and the america of the food. But if sean if indigenous food can't grab a foothold. There's no where else where it's going to like an asked to survive here and this is where it often tissot matters or at least pro preserving the stories and yup again. If you haven't seen high on the hog dr jessica harris's book but also the sears. That's out on netflix. it's beautiful and it's also extremely important. But how many years did it take for this to finally happen and bef- you know before this story. The story that should be told is the story that shawn's talking about it. And i feel like if you're going to say you care about the food ways here in america. This is a Absolutely cornerstone story to understanding american food. So i just don't see it any other way i. I think it's actually hard to disagree with that statement. I'd like to see somebody who disagree with. Yeah yeah totally. I mean sean. What is what is. Let's say you start to success in this. How do you see indigenous or native american. What do you wanna call it. How how do you want to see that. Fit into the greater fabric of american cuisine. Is it always something separate or do you see this becoming more woven into american. Do you see white dude's making food that they learned from indigenous foodwise. I think that i i. It's really important that we allow indigenous peoples to define what their food is right out. Something that we're being really careful with even as other conditions cultures that we're not trying to tell them what their foods are. We're not saying. This is the foods of the pacific northwest. Follow this recipe. But you know we're saying we want to give you the tools and philosophy of how we were able to kind of pull it together where we are and help you guide you guys to get to that point where you define. What your food is you know. But we just were hoping that we're going to see a lot of other native chefs out that it's going to be normal to find a native american restaurant in city because you know what's being food capitals of the world across america and all these big cities there should be at least one native american indigenous restaurant. That's run by people that are descendant of the area to really represent true history and food of and flavors of where were that city might be sitting on. You know so is this. There's a lot of work to do. But we feel i can sue. You know. we're seeing a lot of followers seeing a lot. More nita chess coming out of this and again part of this is gonna take. We wanna help set up systems to help develop the chefs because privileges part of this this issue too because a lot of us like most of the people on my team who come from indigenous communities up in the same way growing up very poor on native american reservation with families who dealt with all sorts of trauma and all sorts of issues and it took me forever to kind of crawl out of that. So we want to help more people kind of deal with that. 'cause a of chefs a lot of with wis really successful restaurants. I have so much that they don't even talk about you. Know let's see you'll see people like we have this beautiful farm space and we're using all this wonderful stuff. But they're not talking about how they're utilizing multibillion dollar farm space and with all these resources that no that's not realistic. Nobody have exact situation now. So how do we start community based no small food entrepreneurs and how do we. How do we help those people that really have a vision and dream. They're doing something important culturally relevant in that has done that can help change the story here and there a bring story forward. So it's it's food was story that's really important. The story should distill down to who has the most privilege I mean. I think that's such a hard challenge though sean right like on.

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