This episode of OsiyoTV brings together some of our favorite stories of Cherokee chefs, traditional cuisine and foraging. Learn about the springtime tradition of digging for wild onions, go urban foraging with Chef Bradley Dry and prepare foods like hickory nut kanuchi, grape dumplings and poke salad with Cherokee National Treasures Edith Knight and Betty Jo Smith.
The episode also includes a new language lesson focusing on new consonant sounds.
Urban Chef Bradley Dry forages for ingredients and offers up traditional Cherokee dishes in a downtown Tulsa restaurant.
Cherokee National Treasure Edith Knight knows a lot about cooking. She shares the story of her youth, growing up and falling in love in the Cherokee Nation and her recipe for the traditional favorite: kanuchi.
As a child, she learned to cook from the Cherokee women around her. Watch Cherokee National Treasure Betty Jo Smith prepare traditional foods and share a meal and her kitchen secrets with the next generation.
Cherokee elder and speaker Lawrence Panther gets back to basics teaching the Cherokee syllabary with help from Cherokee Immersion Charter School student Lance. In this lesson, they share pronunciation of several Cherokee consonant sounds and words (including “knife” and “drum”) created from them.