As both a member of the Prairie Band Potawatomi Nation and someone with deep roots in her Mexican heritage, chef Pyet DeSpain works to reflect a balance of these rich cultures in her cooking. Her approach to food blends her identity with history and the drive to keep ancestral traditions alive.
In her new cookbook, she shares how to incorporate an array of key ingredients—from venison, dandelion greens, honey, habanero peppers, and squash to sunchokes, bison, and native berries—into dishes that invite home cooks to honor the seasons and connect with essential foodways. DeSpain talks with Andi Murphy, journalist and producer for NPR’s “Native America Calling,” about the cookbook and the stories, traditions, culture, and philosophies of Indigenous people that flavor each recipe.
DeSpain’s book, Rooted in Fire: A Celebration of Native American and Mexican Cooking (HarperOne), is available for purchase.
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