#Freddie Bitsoie

[rockislandadultreads]

Native American Heritage Month: Nonfiction Recommendations

Celebrate Native American Heritage Month by checking out one of these nonfiction recommendations from your local library!  

The Heartbeat of Wounded Knee by David Treuer

The received idea of Native American history has been that American Indian history essentially ended with the 1890 massacre at Wounded Knee. Growing up Ojibwe on a reservation in Minnesota, training as an anthropologist, and researching Native life past and present for his nonfiction and novels, David Treuer has uncovered a different narrative. Because they did not disappear - the story of American Indians since the end of the nineteenth century to the present is one of unprecedented resourcefulness and reinvention.

Hearts of Our People: Native Women Artists edited by Jill Ahlberg Yohe

This volume explores the artistic achievements of Native women and establishes their rightful place in the art world, including works of art from antiquity to the present, made in a variety of media from textiles and beadwork to video and digital arts. It showcases artists from more than seventy-five Indigenous tribes to reveal the ingenuity and innovation that have always been foundational to the art of Native women.

New Native Kitchen by Freddie Bitsoie

From the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, this book is a celebration of Indigenous cuisine. Accompanied by original artwork and offering delicious dishes like Cherrystone Clam Soup and Spice-Rubbed Pork Tenderloin, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

We Had a Little Real Estate Problem by Kliph Nesteroff

It was one of the most reliable jokes in Charlie Hill’s stand-up routine: “My people are from Wisconsin. We used to be from New York. We had a little real estate problem.” In this account, acclaimed comedy historian Kliph Nesteroff focuses on one of comedy’s most significant and little-known stories: how, despite having been denied representation in the entertainment industry, Native Americans have influenced and advanced the art form.

Inconvenient Indian by Thomas King

In this account, Thomas King offers a deeply knowing, darkly funny, unabashedly opinionated, and utterly unconventional account of Indian–White relations in North America since initial contact. Ranging freely across the centuries and the Canada–U.S. border, King debunks fabricated stories of Indian savagery and White heroism, takes an oblique look at Indians (and cowboys) in film and popular culture, wrestles with the history of Native American resistance and his own experiences as a Native rights activist, and articulates a profound, revolutionary understanding of the cumulative effects of ever-shifting laws and treaties on Native peoples and lands.

[bookclub4m]

25 Food/Cooking Non-Fiction Books by BIPOC Authors

Every month Book Club for Masochists: A Readers’ Advisory Podcasts chooses a genre at random and we read and discuss books from that genre. We also put together book lists for each episode/genre that feature works by BIPOC (Black, Indigenous, & People of Colour) authors. All of the lists can be found here.

Niqiliurniq: A Cookbook from Igloolik by Micah Arreak, Annie Désilets, Lucy Kappianaq, Glenda Kripanik, and Kanadaise Uyarasuk

New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie

Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table by Toya Boudy

Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations by Tabitha Brown

tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King

Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly

50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie by Stacey Mei Yan Fong

Modern Native Feasts by Andrew George Jr.

Cook Korean!: A Comic Book with Recipes by Robin Ha

A Foodie's Guide to Capitalism by Eric Holt-Giménez

Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann Hui

Korean American: Food that Tastes Like Home by Eric Kim

Indian-Ish: Recipes and Antics from a Modern American Family by Priya Krishna with Ritu Krishna

100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today by Stephen Le

A Splash of Soy: Everyday Food from Asia by Lara Lee

Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud

The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martinez

Mi Cocina: Recipes and Rapture from My Kitchen in México by Rick Martinez

Food-Related Stories by Gaby Melian

Stuffed and Starved: Markets, Power and the Hidden Battle for the World Food System by Raj Patel

Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land by Leah Penniman

Plantcakes: Fancy + Everyday Vegan Cakes for Everyone by Lyndsay Sung

Chef Tee's Caribbean Kitchen by Chef Tee

Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry

Cooking with the Wolfman: Indigenous Fusion by David Wolfman and Marlene Finn

[pianomains]

Adobe audition 2020

Adobe audition 2020 pro#

Adobe audition 2020 professional#

This feature lets you quickly zoom to specific durations, or create your own custom preferred durations. Color picker has been updated to include a standard palette as well as plenty of swatches for custom-color choices Track headers are updated with cleaner interfaces. Selections are bolder with inverted waveforms, and selected clips stand out with white borders. Clip Gain can be set up to a maximum of +96dB, over the 15dB limit previouslyĬlip waveforms are now brighter, with improved contrast and an updated color palette. Clip waveforms now scale in realtime when the clip gain is adjusted, making it easier to see quiet waveforms or align clips to events. This release of Audition brings several improvements to Clip Gain handling. Audition also lets you listen to the removed noise in isolation You can control the amount of noise reduced and adjust gain. Use this feature to remove unwanted hiss and hum. You can adjust the amount of DeReverb applied, control using processing focus buttons, and also adjust gain automatically or manuallyĭeNoise: This effect offers real-time, zero-latency noise reduction without noise prints or complicated parameters. The effect enables you to smooth out recordings with lots of reverb or short echoes, and includes a very simple interface. DeReverb and DeNoiseĭeReverb: This effect estimates the reverberation profile and helps adjust the reverberation amount. Use the Essential Sound panel to achieve professional-quality audio.

Adobe audition 2020 pro#

This step-by-step tutorial guides you through the robust audio toolkit that is Adobe Audition CC and its seamless workflow with Premiere Pro CC. Meet the industrys best audio clean-up, restoration, and precision editing tool for video, podcasting, and sound effect design. This powerful audio workstation is designed to accelerate video production workflows and audio finishing and deliver a polished mix with pristine sound. Mix, edit, and create audio content with a comprehensive toolset that includes multitrack, waveform, and spectral display.

Adobe audition 2020 professional#

Martin James McGrath Morris Sarit Packer and Itamar Srulovich of Honey & Co.Adobe Audition CC is a professional audio workstation for mixing, finishing, and precision editing. Margaret Atwood Freddie Bitsoie Sandra Cisneros Lynn Cline William deBuys Ashley Ford John Grisham Roshi Joan Halifax Joy Harjo Anne Hillerman Cheryl Alters Jamison Craig Johnson Asma Khan Phil Klay Jon Krakauer Valeria Luiselli Deborah Madison Emily St. Purchase your books by festival authors directly from CW below: So if you missed the festival but are looking for a signed copy of one of their books, please call us or come in to browse. Bestselling, prizewinning authors and literary legends like Margaret Atwood, Joy Harjo, Colson Whitehead, Sandra Cisneros, Jon Krakauer, amongst others, spent time in our mini-bookstore in the lobby of the Convention Center and signed hundreds of books, which we now have in stock. The Inaugural Santa Fe Literary Festival was a huge success!Ĭollected Works was very proud to have been on-site all weekend as the official bookstore of the Santa Fe Festival.

[abramsbooks]

RECIPE: Braised Bison Short Ribs (from New Native Kitchen by Chef Freddie Bitsoie & James O. Fraioli) 

Braised short ribs are one of my favorite comfort foods, so I couldn’t help but include two recipes for them. This heartier, thicker, wintrier version feels a bit more rustic than the Sumac-Braised Ribs earlier in this chapter. These also cook a bit longer to allow for the leaner bison, which sometimes needs more time to tenderize. The easiest place to find bone-in bison ribs is from your local butcher. You may have to pre-order, but the wait will be well worth it. In early Indigenous recipes, centuries before stovetop searing and oven slow-cooking were possible, this would’ve been a stewed meat recipe. But braising is now as common a technique in Native American households as anywhere else; and after the first time you make these ribs, you’ll know why.

¼ cup (60 ml) canola oil

8 bone-in bison (or beef) short ribs, about

7 pounds (3.4 kg)

2 cups (250 g) all-purpose flour

1 medium onion, peeled and diced

2 carrots, diced

2 stalks celery, diced

5 sprigs fresh thyme

2 bay leaves

2 cloves garlic, peeled and minced

2 teaspoons salt

2 teaspoons freshly cracked black pepper

3 tablespoons tomato paste

2 cups (480 ml) dry red wine, optional

2 quarts (2 L) beef stock, or more as needed

Preheat the oven to 350°F (175°C).

In a Dutch oven over high heat, add the oil. While the oil is heating, dredge the beef in the flour, shaking off the excess. Add the ribs to the hot oil. Sear all sides of the meat. Once browned, remove, and set aside. Reduce the heat to low and add the onion, carrots, celery, thyme, bay leaves, garlic, salt, and pepper. Sweat the vegetables until the onions are soft and begin to caramelize, about 10 minutes.

Clear a space in the middle of the vegetables and add the tomato paste directly to the hot surface of the pot. Allow the paste to brown and form a crust (takes about 2 minutes; be careful not to burn the paste). Then add the wine (if using) to deglaze the pot and stir so the paste is incorporated into the vegetables. Allow the wine to evaporate completely. If you’re not using the wine, deglaze the pot with some of the beef stock, scraping up any bits stuck to bottom of pot. Add the beef stock to the pot, ensuring the vegetables are just covered. Add more stock if necessary. Return the seared ribs to the pot. Increase the heat to high and bring to a boil. Once boiling, remove from the heat, cover, and place in the preheated oven. Braise for 2½ hours.

After 2½ hours, remove the ribs from the sauce and set aside. Remove the thyme sprigs and bay leaves and transfer the contents of the pot to a blender (caution: the liquid will be hot). Puree for 5 minutes or until smooth. Return the blended contents back to the pot and add the ribs. Return to medium heat and let the sauce and ribs reheat. Adjust the seasoning, if necessary, and serve immediately once the ribs and sauce are hot.

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

For more information, click here.

[bookmama]

It is super cold here in Pennsylvania, and this weekend holds the potential for a big snowstorm❄️ May I recommend a dish that could definitely sustain and warm you through a blizzard? (Swipe for #foodporn ).

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Thank you so much to @abramsbooks and @fjbits for the gifted review copy of New Native Kitchen: Celebrating Modern Recipes of the American Indian, as part of #abramsdinnerparty 🥘.

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Pictured one swipe over is Cheyenne Beef and Sage, which was by far the most flavorful beef soup/stew I have ever tasted. This Cheyenne recipe reflects flavors from the American Midwest and really allows for each individual ingredient to shine. For this recipe you are given the choice between diced sunchokes or russet potatoes, and we chose to use the latter. The use of fresh sage, thyme and parsley really made this comfort food more complex and packed with flavor. Best part, it makes enough to have leftovers to freeze, so you will have some all ready for the next time you find yourself snowed in❄️

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This cookbook is such a beautiful window into Native American cooking, and is put together in such a way that every home chef will be inspired to try new cooking methods and delicious new recipes!

[pierce92t]

[Download PDF] New Native Kitchen: Celebrating Modern Recipes of the American Indian - Freddie Bitsoie

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Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Caf? at the Smithsonian?s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Caf? at the Smithsonian?s National Museum of the American Indian, and James Beard Award?winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting

[anniekoh]

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen (2021) @senatormayukh

Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.

In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what's on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

New Native Kitchen: Celebrating Modern Recipes of the American Indian

by Freddie J. Bitsoie @Chef_fjbits

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

[travelinghobby]

Native American Chef Freddie Bitsoie Takes Over Santa Fe’s Anasazi Restaurant For Seven-Course Feast

Native American Chef Freddie Bitsoie Takes Over Santa Fe’s Anasazi Restaurant For Seven-Course Feast

On May 21st, 2022, in celebration of the first annual SantaFe Literary Festival, Rosewood Inn of the Anasazi is hosting Chef Freddie Bitsoie for a one-night-only dinner at the hotel’s beloved Anasazi Restaurant. While the literary festival was designed to highlight Santa Fe’s rich storytelling tradition, this unique dinner will tell the story of Native American food traditions through the lens…

[foodsovereigntytribalsovereingty]

As a part of the museum's 8th Living Earth Festival, three Native American chefs, Chefs Freddie Bitsoie (Diné [Navajo]), Neftali Duran (Mixteco), and Julio Saqui (Mopan Maya), explore the rich history of cacao and chocolate. In this segment, Neftali Duran talks about his experiences and knowledge of chocolate. Neftali Duran (Mixteco), born in the Mexican state of Oaxaca to a family of cooks, healers, and campesinos, now leads the Nuestra Comida Project at Nuestras Raices, a grassroots urban agriculture organization that seeks to create healthy environments and more equitable food systems in New England. His work is informed by his experience as a migrant worker and 19 years in the restaurant industry as chef, baker, and small business owner. He also educates communities across the United States about indigenous culinary traditions and the effects of migration on people and food. Chef Duran, who has been featured on the Cooking Channel, Food52.com, and various media, is interested in documenting the culinary traditions of the different regions of Oaxaca, Mexico, as well as reclaiming the roots and cultures of the original peoples of the Americas. The symposium was webcast and recorded in the Rasmuson Theater of the National Museum of the American Indian on July 14, 2017.

[abramsbooks]

RECIPE: Chocolate Bison Chili (from New Native Kitchen by Chef Freddie Bitsoie & James O. Fraioli)

Chocolate has a long, sacred history in Indigenous recipes beginning with the Mayans, Aztecs, and other communities of the Yucatán Peninsula, where cacao beans have always grown wild. Cacao has been integral to Indigenous ceremony and cuisine—from drinks to mole sauces and spice rubs. In 2000, the Chickasaw Nation became the only Native American community to create its own brand of artisanal chocolate; I had the pleasure of visiting Bedré Fine Chocolate several years ago and witnessed firsthand how the company instills their cultural passion into every delicious morsel. This recipe draws on ancient tradition to create a spicy, savory, herbaceous chili with a hint of that bittersweet goodness. This is the kind of fabulous-tasting chili that your friends will remember—and ask you to make again and again.

Serves 6 to 8

1 tablespoon canola oil

1 large onion, peeled and chopped

3 cloves garlic, peeled and minced

1 green bell pepper, seeded and diced

3 sprigs fresh thyme

1 bay leaf

1 pound (455 g) ground bison

Salt and freshly cracked black pepper

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons paprika

½ teaspoon cayenne pepper

1 (14-ounce/420 ml) can diced tomatoes with juice

1 (14-ounce/400 g) can kidney beans

3 cups (720 ml) bison or beef stock

1¼ cups (225 g) semisweet chocolate chips

In a heavy stockpot or Dutch oven over medium heat, add the oil. When the oil is hot, add the onion, garlic, bell pepper, thyme, and bay leaf. Sauté until the vegetables are soft, stirring occasionally, about 5 minutes. Add the bison, season with salt and pepper, and sear the meat while breaking it up with a wooden spoon or spatula. Cook for about 8 minutes.

Add the tomato paste and allow the paste to brown but not burn. Add the cumin, coriander, paprika, cayenne, and diced tomatoes. Use the juice of the diced tomatoes to deglaze the bottom of the pot. Add the beans and stock and bring to a boil. Note: Do not boil hard or for too long or the beans will tear apart. Allow to boil for about 5 minutes, then reduce the heat to low and simmer. Add the chocolate and allow the chili to reduce until it reaches a nice stew consistency. Adjust the seasoning if necessary, then stir to make sure the melted chocolate is evenly distributed.

Remove the thyme sprigs and bay leaf, and serve immediately. This chili can be refrigerated for three to four days or frozen for four to six months.

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

For more information, click here.