Public understanding of Native food culture is woefully limited, chefs say, and there are few Native American restaurants nationwide. Experts pointed to many reasons for this but most are rooted in a history of cultural erasure and forced displacement.
aspiring chefs and entrepreneurs without the capital needed to launch their businesses, experts said.
Another obstacle is that Native chefs usually want to source their food from Native growers who have “authentically Native ingredients,” Albert said. But those farms are few and far between. Getting to the point where growers can supply restaurants, rather than just their own families and communities, will require a lot of work.
There are also few nationwide. Colleen Vincent, vice president of community at culinary arts nonprofitmany Native chefs may not have brick-and-mortar restaurants.
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