Chef Profile: Kristina Stanley

Kristina Stanley, a member of the Red Cliff Band of Lake Superior Objiwe, is the owner of Brown Rice & Honey and winner of Madison Magazine’s 2017 gold medal winner for best Artisan Food Producer.  The concept of her catering business is that sweet treats don’t have to be nutritionally void. (So go ahead, have another.) Stanley, who is also director of catering and events for Food Fight’s Market Street Diner in Sun Prairie, specializes in vegan and gluten-free cookies, cakes, muffins and other confections, and she’s constantly experimenting with alternative grains and sweeteners for her treats.



Chef Profile: Tashia Hart

Tashia Hart has a Bachelor of Arts Degree with a focus in Biology from Bemidji State University.   Chef Tashia is Anishinaabe from the Red Lake Reservation in northern Minnesota.   As a Culinary Ethnobotanist for The Sioux Chef team, she is an expert in identifying wild and indigenous plants for culinary usage along with discovering new uses and techniques for the bounty of wild flavors all around us. This background is valuable in her knowledge of foods both in the field and in the kitchen.


Tashia Hart is also the author “Girl Unreserved”, a very intimate coming-of-age narrative told from the perspective of a “mixed-blood” girl from a Chippewa Indian reservation in Northern Minnesota available on HERE.

Chef Profile: Karlos Baca

Chef M. Karlos Baca founded the Taste of Native Cuisine, an Indigenous Chefs collective in 2011, and in connection with the Southern Ute Cultural Center & Museum, as a means to reintroduce and revitalize Indigenous Foodways through education, foraging, and indigenous menu tastings. His work has been featured on Zagat Foodways: 10 Meals That Define America.

Chef M. Karlos Baca

Karlos recently partnered with The Sioux Chef team in hosting Yúaarükapì “Foods of our Natural World” Special 5-Course Indigenous Pop-up Dinner in the Minneapolis area.  Here’s a glimpse of what that amazing dinner entailed and a preview of what’s in store for next week’s Food Sovereignty Symposium & Festival.

Speaker Profile: Martin Reindardt

Dr. Martin Reinhardt, an Anishinaabe Ojibway citizen of the Sault Ste. Marie Tribe of Chippewa Indians from Michigan, is a tenured associate professor of Native American Studies at Northern Michigan University where he teaches courses in American Indian education, tribal law and government, and sociology.


Professor Reinhardt’s  current research focuses on revitalizing relationships between humans and Indigenous plants and animals of the Great Lakes Region.  He has a Ph.D. in Educational Leadership from the Pennsylvania State University, where his doctoral research focused on Indian education and the law with a special focus on treaty educational provisions.

Among numerous other projects, Prof. Reinhardt was primary investigator on the Decolonizing the Diet Project (DDP) that focused on the impacts of a traditional Indigenous Great Lakes diet.  DDP participants ate varying degrees of this Indigenous diet during the study period, resulting in general overall improvement in physical health while learning how to obtain and cook those regional Indigenous foods on a regular basis.  The project also published the Decolonizing Diet Project Cookbook.


Chef Profile: Ben Jacobs

Ben Jacobs is co-owner of Tocabe: An American Indian Eatery, based in Denver, Colorado. Tocabe first opened its doors in December 2008 and added its second location in 2015 and a food truck last year. Tocabe is the only American Indian owned and operated restaurant in Metro Denver. Ben is a Tribal member of the Osage Nation located in north eastern Oklahoma.

ZAGAT 30 UNDER 30 - Colorado

In addition to his work in founding Tocabe, Ben has actively worked to promote American Indian nutrition and healthy eating through workshop in Native communities, as well as advocacy in the Denver area.  Part of his philosophy is a “Native first” approach to local foods that places heightened priority in sourcing from Tribal food producers.

Chef Profile: Brian Yazzie

Brian Yazzie (aka Yazzie The Cook) is a Navajo Chef from Dennehotso, AZ on the Navajo Nation.  Chef Yazzie has a degree in Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College.  He caters private events and provides cooking demonstrations utilizing healthy Indigenous foods free of colonial ingredients.


As the Chef de Cuisine at The Sioux Chefhe enjoys collaborating with other cooks and chefs on Indigenous food projects. Chef Yazzie aspires to explore old and new delectable Indigenous cuisine creations and to educate all populations on the health benefits and possibilities of an Indigenous diet.  Brian has previously partnered with the Intertribal Agriculture Council on Great Lakes Intertribal Food Summits at Gun Lake Pottawatomi and Red Lake, as well as the Taste of Madison.