This week is a gluttony of sources — not one, not two, but THREE experts on culinary traditions and practices.
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Now on to our sources of the week! Do you ever think the recipes and cultural foods passed down from generation to generation? These chefs honor traditions and history in their culinary practices as another form of celebrating culture. 

Decolonizing Native American cuisine

Courtesy of Heidi Ehalt
Pronouns: he/him
Email: [email protected]
Twitter: @the_sioux_chef
Instagram: @siouxchef
Sean Sherman is a chef born and raised in Pine Ridge, S.D., and a member of the Oglala Lakota tribe. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. 

Sherman has been cooking in kitchens in the United States and Mexico for more than 30 years. In 2014, he opened The Sioux Chef, a business providing catering and food education in the Minneapolis/Saint Paul area. The Sioux Chef's nonprofit, North American Traditional Indigenous Food Systems (NĀTIFS), works to increase access to and knowledge of Indigenous food. The Indigenous Food Lab, part of NĀTIFS, is a professional Indigenous kitchen and training center. 

African American culinary history & Jewish culture

Courtesy of Michael Twitty
Pronouns: he/him
[email protected]
Instagram: @thecookinggene
Michael W. Twitty is a culinary historian and food writer who documents and educates on African American culinary traditions of the historic South and its connections with the wider African Atlantic world, as well as parent traditions in Africa. He blogs about culinary history and recipes at Afroculinaria

His 2017 book, The Cooking Gene, traces his ancestry through food from west and central Africa to America, and from slavery to freedom. It won the 2018 James Beard Award for best writing and also book of the year. His 2021 book, Rice, was named one of the best cookbooks of 2021 by The New York Times.

Mexican/Latin cooking traditions

Courtesy of Jenna Sparks
Pronouns: she/her
[email protected]
Phone: (303) 877-2694
Instagram: @muybuenocooking
Yvette Marquez is a home chef who shares family Mexican recipes on her blog and YouTube, and in her cookbooks, Muy Bueno and Latin Twist. She uses food and cooking to educate, preserve and celebrate Mexican heritage and culture. 

She also creates original commercial content brands such as Land O’Lakes, Disney and The Food Network. She won an Emmy for her short film Calaveras de Azúcar para Día de los Muertos (Day of the Dead Sugar Skulls).

Other sources of interest this week.

This week Supreme Court Justice Stephen Breyer announced his retirement allowing President Joe Biden an opportunity to chose his replacement to the Court. 
Jamal Green is the Dwight Professor of Law at Columbia Law School, where he teaches constitutional law, law of the political process, First Amendment, and federal courts. He is the author of numerous articles and book chapters and is a frequent media commentator on constitutional law and the Supreme Court.
Sources of the Week on the news

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Jireh Deng | they/she | Diverse Sources Intern
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