Last winter had the privilege to write an article for the Winter 2024 issue of VOICES, a wonderful publication by the wine brand Maze Rowe. In this issue, I explore the vibrant world of Indigenous dining in the US.

I had the incredible opportunity to connect with Sherry Pocknett from Sly Fox Den Too, Sean Sherman from Owamni, and Loretta Barrett Oden. Each of them shared their heartfelt stories and observations about their projects, the joys, and the challenges they face as they work to uplift and preserve Indigenous foodways for the future.

Our conversations were impactful, and learning from such amazing people filled my heart. In this episode, I'll be reading this article to you, bringing their voices and stories right into your ears.

Hey there, I'm Stephanie Gravalese, and in this episode, I'm taking you back to a chat I had with Nate Scull in 2022. Nate used to work with Hermit Thrush Brewery, a place that was all about using what nature gives us to make some really unique beers. Even though the brewery closed its doors in 2024, there's a lot we can learn from how they did things.

Back in 2021, I dove into how breweries are getting creative with wild ingredients, and that's when I first stumbled upon the cool stuff Nate and his team were doing. We talked about how they found and used these wild plants and ingredients, how things changed as they started brewing more and more, and how important it was to them to always respect nature.

Nate shared stories about the challenges and adventures of brewing with what you can find in the wild. It wasn't always easy, especially as they tried to grow, but it was important to them to stick to their roots and make sure they always did right by the environment.

From the challenges of supply chain snags to the triumphs of a perfectly balanced dish, I spoke with seven women in the food industry who shared their real-world experiences of running a food business. Here's how they stay dedicated, inspired, and manage to lead by example.