The chef and host of PBS's&nbsp;Spirit Plate&nbsp;talks to Kate and Mark about the moment she realized she didn't feel connected to the food she was cooking—and what she did to fix that, a dinner party that changed everything, why and how her conversations about food and culture with Native American youth around the country are so important, and one of her favorite Indigenous food traditions—cooking with rocks.Get Pyet's recipes for Wojape BBQ Sauce:&nbsp;<a href="https://bittmanproject.com/recipe/wojape-bbq-sauce/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/recipe/wojape-bbq-sauce/</a>...and Roasted Sage and Maple Sweet Potatoes:&nbsp;<a href="https://bittmanproject.com/recipe/roasted-sage-and-maple-sweet-potatoes/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/recipe/roasted-sage-and-maple-sweet-potatoes/</a>Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at&nbsp;<a href="http://www.bittmanproject.com/" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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