The Chef Bringing Native American Flavors to Communities in Quarantine (Atlas Obscura)

By Reina Gattuso, March 27, 2020, 

For Brian Yazzie, the COVID-19 pandemic evokes a history of smallpox, European colonization, and indigenous resilience.

What’s in your kitchen pantry? If you answered quinoa, green beans, or potatoes, you have, perhaps unbeknownst to you, been eating Native American heritage. “They might not know they have indigenous foods in their cupboard: might be canned corn, canned beans, squash,” says Brian Yazzie, a Twin Cities-based chef and food activist from the Navajo Nation, of his YouTube channel’s at-home viewers. But thanks to the ingenuity of indigenous farmers, who domesticated these crops over millennia, much of the world relies on Native American staples when times get lean.

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