alter-NATIVE: Kitchen, Episode 1

Brian Yazzie, a Diné/Navajo traveling chef, does presentations demonstrating Native cooking across the country while mentoring Native youth. Brian uses modern techniques with Indigenous ingredients, prepping amazing dishes like sumac duck confit with acorn squash, mushroom and sunflower shoots, turnips and sunchoke puree, sweetgrass-infused beet puree, and his very popular wild rice bowl.