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Honoring our cooking traditions

In this holiday episode, we explore cooking traditions that have gone on in Native families for generations. We bring you interviews and dishes created by Indigenous chefs

This time of year usually means time of rest, spending with loved ones and eating heartwarming foods. 

ICT’s Carina Dominguez tells the story of the tamale tradition for her Pasqua Yaqui relatives from Tucson, Arizona.

Minnesota is on the culinary map, due in part, to the mentorship of the Sioux Chef, also known as Sean Sherman, Oglala Lakota. Tashia Hart and Brian Yazzie once worked for Sherman, and now they are both on culinary paths. We also feature the Sherman’s "Owamni" restaurant located on the banks of the Mississippi River.

ICT Reporters take you to the Indian Pueblo Cultural Center in Albuquerque, New Mexico; "Wahpepah’s Kitchen" in Oakland, California and "Kai," a four-star restaurant owned by the Gila River Tribe in Phoenix, Arizona.

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Friday's newscast was created with help from: 

Aliyah Chavez, Kewa Pueblo, is an anchor for Indian Country Today’s newscast. On Twitter: @aliyahjchavez.

Shirley Sneve, Sicangu Lakota, is vice president of broadcasting for Indian Country Today. Follow her on Twitter @rosebudshirley She’s based in Nebraska and Minnesota.

Jhoann Acosta is a freelance video editor for Indian Country Today.

Carina Dominguez, Pascua Yaqui, is a correspondent for Indian Country Today. On Instagram: @CarinaNicole7 Carina is based in Phoenix and New York.

Dalton Walker, Red Lake Anishinaabe, is a national correspondent at Indian Country Today. Follow him on Twitter: @daltonwalker Walker is based in Phoenix and enjoys Arizona winters.

Maxwell Montour, Pottawatomi, is a newscast editor for Indian Country Today. On Instagram: max.montour Montour is based in Phoenix.