In this special holiday episode, we take a look at the indigenous side of a Thanksgiving table. Minnesota Chef Sean Sherman (the Sioux Chef) gives us a taste of pre-contact American Indian cuisine.
We'll also take a look at the complicated history of the most well-known reservation food, fry-bread. And talk with American Indian scholars Anton Treuer and Karenne Wood about their food traditions.
Later in the show: An oldie but goodie from our archives… With Good Reason invites you to a traditional Thanksgiving meal, but nearly everything on the table is grown, made, or brewed within 100 miles of Charlottesville, Virginia.