Chapter in 'Chefs, Restaurants, and Culinary Sustainability'

Sasha was invited to contribute a chapter to the book 'Chefs, Restaurants, and Culinary Sustainability' edited by veteran food studies scholars Carole Counihan and Susanne Højlund and published this January by the University of Arkansas Press. “From New York's Silverbird to Santa Fe's Corn Dance Café: Sustaining Indigenous Restaurants” introduces what she calls Indigenous culinary sustainability and celebrates the culinary and cultural contributions of the early Indigenous restaurateurs Ruben Silverbird and Loretta Barrett Oden.