Hey folks, it's your friendly neighborhood proof host, Kevin Pang here.

While we put together season 15 of our show, we're digging into the archives to share some

of our favorite episodes with you.

This week, managing producer Yumi Araki is going to tell you about one of her favorite

episodes.

My colleagues on the Cook's Country team have what can only be described as a dream job.

Listen, I love my job producing proof, but they get to travel around, cooking and eating

with chefs, home cooks, and food lovers in every corner of the country.

And most recently, they were in Minneapolis, filming a segment at Alamni with award-winning

Sue Chef Sean Sherman.

Sean's food is incredible, and his vision for Alamni is about decolonizing food.

He focuses on seasonal, locally sourced ingredients that are native to the Americas.

He doesn't include on the menu things that are brought over by colonial forces, like

wheat, flour, dairy, or sugar cane.

Everything on his menu is grown or produced in the continent before Europeans arrived.

His focus on indigenous cooking methods and ingredients got me thinking about an episode

that reporter Andy Murphy produced for us in 2021.

Andy is Navajo, an in-her episode.

She talks about one particular cooking technique that indigenous populations were using for

millennia in order to treat corn and transform it into mosa.

Mosa is the foundational ingredient for things like tortillas, tamales, and pupusas.

So you can imagine how important this piece of indigenous science is.

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