SLIDE SHOW: Fry Bread Nation: The Birth of a 'Native' Cuisine

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©2009 Renee Comet, Smithsonian Institution, & Restaurant Associates


Maple-brined turkey breast at Mitsitam Café in the National Museum of the American Indian in Washington, D.C.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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Katie Robbins is a freelance writer based in Los Angeles. She has covered food, culture, and lifestyle for a variety of publications, including Psychology Today, Saveur, Meatpaper, Tablet, and BlackBook, among others. More

Katie Robbins is a freelance writer based in Los Angeles. She has covered food, culture, and lifestyle for a variety of publications, including Psychology Today, Saveur, Meatpaper, Tablet, and BlackBook, among others.

In her former life as a documentary producer, she reported on issues such as the New Orleans school system, America's health insurance crisis, and the U.S. Secret Service for organizations like PBS NewsHour, ABC News, and the National Geographic Channel. Learn more at www.katiesallierobbins.com.
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