PODCASTS & RADIO

  • Clam chowder, johnnycakes and baked beans: The Indigenous roots of New England cuisine

    UNDER THE RADAR with CALLIE CROSSLEY

    GBH News

    Article by Andrea Asuaje and Jack Siciliano

    It’s the original food of America – the fruits, fish, and meat foraged, hunted and preserved by Native Americans for thousands of years before the colonists arrived on New England shores. We unpack the history and culture of Indigenous food – the first American farm-to-table culinary approach – and its connection to New England's Yankee cuisine as part of our celebration of America's 250th anniversary.

  • EP. 31: Mohegan Food with Sharon Maynard and Rachel Sayet

    SEEDS AND THEIR PEOPLE

    This episode features a conversation in early July 2024 with Mohegan tribal members Sharon Maynard and Rachel Sayet about traditional Mohegan food. 

  • EP 26: The True History and Foods of Thanksgiving

    THE TABLE UNDERGROUND with TAGAN ENGEL

    WNHH Community Radio

    Chef Sherry Pocknett, Jay Levy, and Rachel Sayet as they discuss the many ways Native people gave thanks. They also discuss Native foods, then and now, and the problematic nature of the modern-day Thanksgiving holiday.

  • Meet Rachel Sayet, Tribal Member Mohegan Tribe

    HOLISTIC NATURE OF US with JUDITH DRYER

    Master Gardener and Writer, Judith Dreyer, interviews Rachel about Native food, spirituality, and ways to connect with Mother Earth.

  • Maple Moon, Tree Tapping, and Grits n’Gravy

    THE TABLE UNDERGROUND with TAGAN ENGEL

    WNHH Community Radio

    Join Tagan Engel and Rachel Sayet as they discuss the Maple Moon and Rachel’s family legacy of female educators.

  • The Food Squad, Summer Food Finds

    THE TABLE UNDERGROUND with TAGAN ENGEL

    WNHH Community Radio

    Join Tagan Engel, Franco Comacho, Babz Rawls Ivy, and Rachel Sayet as they discuss food finds in CT including powwow food and more!

  • Exploring Indigenous Food with Mashantucket Pequot, Mohegan and Navajo Tribal Nations

    SEASONED

    Connecticut Public Radio

    This week on Seasoned: an exploration of Indigenous food and cooking. We talk with Nakai Clearwater Northup and Rachel Sayet—educators in the Mashantucket Pequot and Mohegan tribal nations—about their culinary traditions.

ARTICLES

  • “Strawberry Thanksgiving, Green Corn Thanksgiving and more at upcoming talk in Hartford”

    CT INSIDER

    by Layla Schlack

  • “Sleeping Giant: Stories of an Indigenous Place"

    GIANT NEWS

    by Melinda Tuhus

  • Native American Heritage Day: 5 Notable Indigenous Figures from CT and Their Stories

    CT INSIDER

    by Sarajane Sullivan

  • Dawnland Voices: Indigenous Writers of CT Panel Part Of Festival

    CONNECTICUT PATCH

    by Ellyn Santiago

  • Sayet Shares Importance of Revitalizing Traditional Foodways

    COEXIST

    by stousi

  • Chowders and Cornbreads: Northeastern Comfort Foods, 4 Recipes

    INDIAN COUNTRY TODAY

    by Christina Rose

  • Indigenous Food Sovereignty Panel Addresses Community Engagement and Sustainability

    YALE GROUP FOR THE STUDY OF NATIVE AMERICA

  • Farm Aid Opening Prayer

    FARM AID HARTFORD CONNECTICUT

    Rachel Sayet of the Mohegan Nation offers a prayer at Farm Aid 2021.

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