Native America Calling

Kahulehele Farmstead on the Oneida Nation reservation in Wisconsin is developing a traditional food bartering system. Bleu Adams (Mandan/Hidatsa/Diné) joins a list of 80 volunteer chefs working with the U.S. State Department’s American Culinary Corps to build diplomatic connections around the globe through food.  Shinnecock ambassador Lance Gumbs (Shinnecock) explains his tribe’s mastery of the ubiquitous Northeast staple: the lobster roll. And, by popular demand, a Navajo-owned bakery expands and creates a tea room for tea time.

Today, Andi Murphy delivers a new helping of our regular feature The Menu with Jen Falck (Oneida Nation Wisconsin), owner and operator of Kahulahele Farmstead; Lance Gumbs, tribal ambassador for the Shinnecock Nation, former tribal chairman, and owner of the Shinnecock Lobster Factory; Bleu Adams, chef, entrepreneur, IndigeHub director, and a member of the U.S. State Department’s Diplomatic Culinary Partnership American Culinary Corps; and Jacqueline Ahasteen (Diné), owner of I Knead Sugar bakery and tea room.