This hour, chef Raquel Rivera, a cooking teacher and owner of A Pinch of Salt, and Jason Sobocinski, a local food entrepreneur, share tips for cooking a Thanksgiving turkey with all the fixins’.

And intern Lateshia Peters talks with her mom Nicole Lewis about why their Thanksgiving meal is centered around the food of her Grenadian heritage. Think: Caribbean-spiced salmon, fry-bakes, and cocoa tea.

Plus, producer Tagan Engel speaks with Hi’ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak to the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization.

GUESTS:

• Raquel Rivera: Chef/owner of A Pinch of Salt

• Jason Sobocinski: Co-owner/partner of Caseus Provisions in Wallingford, Crispy Melty by Caseus, Olmo Bagels, Ordinary and Haven Hot Chicken in New Haven, Mystic Cheese Company in Groton and Black Hog Brewing Company in Oxford.

• Lateshia Peters and Nicole Lewis: Lateshia is a CT Public Intern and Nicole is her mom.

• Hi’ilei Hobart: Assistant Professor of Native and Indigenous Studies in the program of Ethnicity, Race, and Migration at Yale University. Also author of Cooling the Tropics and editor of Food Ways Hawaii.

• Rebecca Salazar: Undergrad studying Ethnicity, Race, and Migration at Yale. Rebecca is a Seed Keeper and Programs Liaison between the Native American Cultural Center - (NACC) and the Yale Sustainable Food Program (YSFP).

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Special thanks to the Yale Sustainable Food Program and to Fafa­­­­­­ Van Ha, Lazarus Fellow at the Yale Sustainable Food Program for contributing to the Buffalo Creek squash segment.

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