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How Native American chefs and ranchers are reviving an ancient relationship with an iconic animal.
Bison meat has been showing up on many restaurant menus lately, but Native Americans have a relationship with the iconic animal that goes back thousands of years. Today we meet Jayme Murray, who runs a tribal-owned bison herd on the Cheyenne River Sioux reservation in South Dakota, and Chef Ben Jacobs, co-founder of Tocabe in Denver. Their stories help explain why the bison is so central to Indigenous American history, and how a new generation of Native American ranchers and chefs are restoring indigenous foodways — and reinventing them for the future.
Hosted by Claudia Hanna
Episode Guests:
Jayme Murray, CEO of the Cheyenne River Sioux Buffalo Company.
Ben Jacobs, Co-Founder of Tocabe: An American Indian Eatery in Denver, CO. Tocabe’s online marketplace is here.
Recipe:
Bison Meatballs in an Agave Glaze
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