The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters 841: Celebrating 30 Years: Live from St. Paul!
Jan 16, 2026
Sean Sherman, an Oglala Lakota Sioux chef, shares his journey connecting communities to indigenous food and the significance of true wild rice. Jamal Hashi, a Somali-American chef, talks about blending Somali flavors into local dishes and the role of hospitality in Somali culture. Karin Tomlinson, a James Beard Award-winning chef, highlights her farm-focused culinary approach and the importance of local sourcing. Diane Mua discusses her Hmong heritage, family farming, and the cultural pride in her dishes, merging traditional and contemporary techniques.
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First Impressions Of Minnesota
- Jamal Hashi recalled arriving in Minnesota in 1995 and adjusting to the cold by layering clothing.
- He described finding community and warmth despite missing home climates.
Somali Food Blends Fragrance And Place
- Somali cuisine in Minnesota blends fragrant rice, diverse spices, ghee, and pastoral simplicity.
- Jamal emphasizes using local ingredients to tell Somali-American stories in food.
Sambusa Made By Community Moms
- Jamal told how sambusa is made by Hoya Sambusa moms by hand for kids and school programs.
- He highlighted sambusa's homemade care and its spread into Minnesota schools.
