Chef Tawnya Brant heads to Mohawk Seedkeepers Garden & Earthship and shares both fire-side and stove-top techniques for preparing traditional Haudenosaunee cornbread and corn dumplings. www.cheftawnyabrant.com Instagram: @ChefTawnyaBrant

Chef Tawnya Brant shares several varieties of corn masa, flour & meal you will find in her pantry along with some of their uses! Chef Tawnya Brant is a member of the Mohawk Nation turtle clan from Six Nations of the Grand River Territory near Toronto, Canada. Visit her website for more content on revitalizing Indigenous North American cuisine at www.cheftawnyabrant.com

This week I am continuing with the popcorn theme! Reading a 1901 publication by A.C.Parker explaining a simple style of "popcorn pudding" inspired me to advance the meal with some modern tools, and some farm fresh eggs from my own chickens!

Chef Tawnya shares how to make your own simple homemade stovetop popcorn (give the microwave a break tonight!) and brightens it up with a sweet and salty Maple & Lavender Lava Salt drizzle. Your wallet will thank-you for this gourmet upgrade to your at-home snack routine!

Succotash is a staple dish common among ancestral cooking techniques for Indigenous peoples of the northeastern United States & Canada, including the Haudenosaunee. Pairing it with turkey, another ancestral staple, Chef Tawnya Brant dives into a pre-contact version of a succotash while using a Swedish-style "Hasselback" cooking technique for stuffing her turkey breast. She has some lovely in-season (we filmed this in early spring) fiddleheads for her side dish, enjoy!

Welcome back to Chef Tawnya Brant's kitchen! Chef Tawnya shares a spring treat; an easy at-home recipe for pan-seared fish cakes when she is gifted some fresh Trout from her father's community at Tyendinaga Mohawk Territory (Bay of Quinte). Check out the Indigenous-made products she uses in her recipe: Piñon Pine Salt & Chili powder made by Sakara Botanicals www.sakaribotanicals.com Maple Vinegar for her salad dressing by her friend Kevin Kinney. On social media @revolution4theland

This past weekend the Tuscarora Nation of North Carolina celebrated its 39th annual Powwow. Mohawk Nation chefs Tawnya Brant and Dave Smoke-McCluskey joined in the celebration by serving Indigenous food products of the Tuscarora Nation, including a traditional pit bake of Channel Cat from the Pee Dee River. The Tuscarora Nation has harvested fish, game meats and a wide variety of food & medicine plants from the Pee Dee River and Lumber River watersheds since time immemorial. Learn more about their community at www.tuscaroranationnc.com

This past weekend the Tuscarora Nation of North Carolina celebrated its 39th annual Powwow. Mohawk Nation chefs Tawnya Brant and Dave Smoke-McCluskey joined in the celebration by serving Indigenous food products of the Tuscarora Nation, including Turkey, Haudenosaunee varieties of corn & beans, and infusing sweetgrass & maple syrup. The Tuscarora Nation has harvested fish, birds, game meats and a wide variety of food & medicine plants from the Pee Dee River and Lumber River watersheds since time immemorial. Learn more about their community at www.tuscaroranationnc.com

Tawnya Brant, Chef Owner of Yawekon Foods joins Haudenosaunee Chefs to share their local cuisine with participants of the "Taste of the Tribes" at the 2019 Great Lakes Intertribal Food Summit in Pokagon Band of Potawatomi Indians in Michigan.