What's On UEN-TV

 

Seasoned with Spirit

Seasoned with Spirit is a five-part series in time for Native American Heritage Month in November that offers viewers a culinary celebration of America's bounty combining Native American history and culture with delicious, healthy recipes inspired by indigenous foods. Much more than simply a cooking series, it's a visually stunning, cultural adventure across the American landscape where viewers meet Native American people, see their breathtaking environs, learn their history and traditions, and, best of all, taste their cuisine. Loretta Barrett Oden, a renowned Native American chef, food historian, lecturer, and proud woman of the Citizen Potawatomi Nation, hosts the series. With her infectious humor and unstoppable enthusiasm, Loretta travels around the country to immerse herself in the lives and traditions of numerous Native American tribes.

Seasoned with Spirit  
  • Bounty of the River's Edge
    Saturday, March 30
    1:00 pm on FNX 9.3
    The people of the Yurok tribe live off the bounty of the Pacific Coast on the banks of California's Klamath River, harvesting salmon, shellfish, seaweed and edible wild greens as well as acorns that are ground and cooked in tightly woven handmade baskets. Loretta joins her Yurok friends for a feast of alderwood-smoked salmon, dried sirfish and eels, served with an exceptional sturgeon egg bread.
  • Food Upon The Water
    Saturday, April 6
    1:00 pm on FNX 9.3
    Wild rice -- manoomin -- is still harvested the traditional way by the Anishanabe, or Ojibwe, people of the Great Lakes region. Ricers and their families take canoes into the fields and hand-harvest the rice. After participating in the harvest, Loretta helps to prepare Winona LaDuke's favorite wild rice and maple syrup cake, which accompanies a lakeside first rice feast of buffalo, wild rice and cranberry-stuffed acorn squash, buffalo stew and ruby-red swamp tea.
  • Gulf Coast Originals
    Saturday, April 13
    1:00 pm on FNX 9.3
    More than 6,000 years before the Acadian French (today's Cajuns) arrived in Louisiana, there were native peoples living and fishing in Louisiana's bayou country. A historical tour of this Gulf Coast region provides a lesson about native influences on Cajun cooking. Loretta cooks sassafras shrimp gumbo and spicy alligator sauce piquant.
  • Cuisine of the Desert Southwest
    Saturday, April 20
    1:00 pm on FNX 9.3
    Most people, when thinking of the cuisine of the southwest, think of Mexican food, but Native food in their traditional form are an exciting way of expressing this beautiful and rugged region of the country. During a visit with the Tohono O'odham Tribe of Arizona, Loretta joins the tribe for their annual 3-day harvest of Saguaro Cactus fruit. She also joins Mildred Manuel to prepare Wild Spinach with Cholla Buds and Chiltepine Peppers, Tapary Beans with Ribs, Ash Bread (slow-cooked in the ashes of a mesquite fire), and for a sweet refreshing drink, Mesquite Juice.
  • Return of the Buffalo
    Saturday, April 27
    1:00 pm on FNX 9.3
    There is a movement among native tribes to bring the buffalo back to the Great Plains to "promote cultural enhancement, spiritual revitalization, ecological restoration and economic development." Loretta travels to the buffalo range of Fred Dubray on the Cheyenne River Sioux Reservation in South Dakota to learn more. Wasna (sun-dried bison with chokecherries), wojape (chokecherry soup) and grilled bison tenderloin with a sage-chokecherry jus are on the menu.
  • Bounty of the River's Edge
    Saturday, May 4
    1:00 pm on FNX 9.3
    The people of the Yurok tribe live off the bounty of the Pacific Coast on the banks of California's Klamath River, harvesting salmon, shellfish, seaweed and edible wild greens as well as acorns that are ground and cooked in tightly woven handmade baskets. Loretta joins her Yurok friends for a feast of alderwood-smoked salmon, dried sirfish and eels, served with an exceptional sturgeon egg bread.
  • Food Upon The Water
    Saturday, May 11
    1:00 pm on FNX 9.3
    Wild rice -- manoomin -- is still harvested the traditional way by the Anishanabe, or Ojibwe, people of the Great Lakes region. Ricers and their families take canoes into the fields and hand-harvest the rice. After participating in the harvest, Loretta helps to prepare Winona LaDuke's favorite wild rice and maple syrup cake, which accompanies a lakeside first rice feast of buffalo, wild rice and cranberry-stuffed acorn squash, buffalo stew and ruby-red swamp tea.
  • Gulf Coast Originals
    Saturday, May 18
    1:00 pm on FNX 9.3
    More than 6,000 years before the Acadian French (today's Cajuns) arrived in Louisiana, there were native peoples living and fishing in Louisiana's bayou country. A historical tour of this Gulf Coast region provides a lesson about native influences on Cajun cooking. Loretta cooks sassafras shrimp gumbo and spicy alligator sauce piquant.
  • Cuisine of the Desert Southwest
    Saturday, May 25
    1:00 pm on FNX 9.3
    Most people, when thinking of the cuisine of the southwest, think of Mexican food, but Native food in their traditional form are an exciting way of expressing this beautiful and rugged region of the country. During a visit with the Tohono O'odham Tribe of Arizona, Loretta joins the tribe for their annual 3-day harvest of Saguaro Cactus fruit. She also joins Mildred Manuel to prepare Wild Spinach with Cholla Buds and Chiltepine Peppers, Tapary Beans with Ribs, Ash Bread (slow-cooked in the ashes of a mesquite fire), and for a sweet refreshing drink, Mesquite Juice.
  • Return of the Buffalo
    Saturday, June 1
    1:00 pm on FNX 9.3
    There is a movement among native tribes to bring the buffalo back to the Great Plains to "promote cultural enhancement, spiritual revitalization, ecological restoration and economic development." Loretta travels to the buffalo range of Fred Dubray on the Cheyenne River Sioux Reservation in South Dakota to learn more. Wasna (sun-dried bison with chokecherries), wojape (chokecherry soup) and grilled bison tenderloin with a sage-chokecherry jus are on the menu.

 

Load All

  • Return of the Buffalo
    Saturday, March 23
    1:00 pm on FNX 9.3
    There is a movement among native tribes to bring the buffalo back to the Great Plains to "promote cultural enhancement, spiritual revitalization, ecological restoration and economic development." Loretta travels to the buffalo range of Fred Dubray on the Cheyenne River Sioux Reservation in South Dakota to learn more. Wasna (sun-dried bison with chokecherries), wojape (chokecherry soup) and grilled bison tenderloin with a sage-chokecherry jus are on the menu.
  • Cuisine of the Desert Southwest
    Saturday, March 16
    1:00 pm on FNX 9.3
    Most people, when thinking of the cuisine of the southwest, think of Mexican food, but Native food in their traditional form are an exciting way of expressing this beautiful and rugged region of the country. During a visit with the Tohono O'odham Tribe of Arizona, Loretta joins the tribe for their annual 3-day harvest of Saguaro Cactus fruit. She also joins Mildred Manuel to prepare Wild Spinach with Cholla Buds and Chiltepine Peppers, Tapary Beans with Ribs, Ash Bread (slow-cooked in the ashes of a mesquite fire), and for a sweet refreshing drink, Mesquite Juice.
  • Gulf Coast Originals
    Saturday, March 9
    1:00 pm on FNX 9.3
    More than 6,000 years before the Acadian French (today's Cajuns) arrived in Louisiana, there were native peoples living and fishing in Louisiana's bayou country. A historical tour of this Gulf Coast region provides a lesson about native influences on Cajun cooking. Loretta cooks sassafras shrimp gumbo and spicy alligator sauce piquant.
  • Food Upon The Water
    Saturday, March 2
    1:00 pm on FNX 9.3
    Wild rice -- manoomin -- is still harvested the traditional way by the Anishanabe, or Ojibwe, people of the Great Lakes region. Ricers and their families take canoes into the fields and hand-harvest the rice. After participating in the harvest, Loretta helps to prepare Winona LaDuke's favorite wild rice and maple syrup cake, which accompanies a lakeside first rice feast of buffalo, wild rice and cranberry-stuffed acorn squash, buffalo stew and ruby-red swamp tea.
  • Bounty of the River's Edge
    Saturday, February 24
    1:00 pm on FNX 9.3
    The people of the Yurok tribe live off the bounty of the Pacific Coast on the banks of California's Klamath River, harvesting salmon, shellfish, seaweed and edible wild greens as well as acorns that are ground and cooked in tightly woven handmade baskets. Loretta joins her Yurok friends for a feast of alderwood-smoked salmon, dried sirfish and eels, served with an exceptional sturgeon egg bread.
  • Return of the Buffalo
    Saturday, February 17
    1:00 pm on FNX 9.3
    There is a movement among native tribes to bring the buffalo back to the Great Plains to "promote cultural enhancement, spiritual revitalization, ecological restoration and economic development." Loretta travels to the buffalo range of Fred Dubray on the Cheyenne River Sioux Reservation in South Dakota to learn more. Wasna (sun-dried bison with chokecherries), wojape (chokecherry soup) and grilled bison tenderloin with a sage-chokecherry jus are on the menu.
  • Cuisine of the Desert Southwest
    Saturday, February 10
    1:00 pm on FNX 9.3
    Most people, when thinking of the cuisine of the southwest, think of Mexican food, but Native food in their traditional form are an exciting way of expressing this beautiful and rugged region of the country. During a visit with the Tohono O'odham Tribe of Arizona, Loretta joins the tribe for their annual 3-day harvest of Saguaro Cactus fruit. She also joins Mildred Manuel to prepare Wild Spinach with Cholla Buds and Chiltepine Peppers, Tapary Beans with Ribs, Ash Bread (slow-cooked in the ashes of a mesquite fire), and for a sweet refreshing drink, Mesquite Juice.
  • Gulf Coast Originals
    Saturday, February 3
    1:00 pm on FNX 9.3
    More than 6,000 years before the Acadian French (today's Cajuns) arrived in Louisiana, there were native peoples living and fishing in Louisiana's bayou country. A historical tour of this Gulf Coast region provides a lesson about native influences on Cajun cooking. Loretta cooks sassafras shrimp gumbo and spicy alligator sauce piquant.