Sustainability Means Staying Rooted in My Community | Bon Appétit
"This café, located inside a Minneapolis community center, was repurposed during the pandemic into a community kitchen that prepared roughly 250 hot meals a day for elders using about 50% native ingredients. Under new leadership it centers Indigenous food sovereignty and sustainability, prioritizing hiring Indigenous womxn and creating a gender- and nonbinary-balanced kitchen, and runs an internship program led by a Ho-Chunk Nation manager to teach Indigenous cooking and fundamental food knowledge. The operation partners with Indigenous farmers, ranchers, and purveyors to source native ingredients, adapts recipes to avoid nonnative items (for example, developing palm-size berry tartlets with crisp shells made of wild rice and dairy- and refined-sugar-free desserts), and plans to expand into sit-down dinners showcasing community-focused dishes such as berry tartlets and a seared salmon with smoky tomatillo salsa." - ByBrian Yazzie
