Limited Edition Zine: Hotdish

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connection to the foods she found. As she braved this frozen tundra to raise my sister and me, she began toadapt recipes from the old country with readily-available midwestern ingredients.When we visited grandma we ate hotdish with jello salad, and back at home, we had lumpia with pancitguisado. I was very fortunate to have grown up in a loving coexistence of food cultures. Like me, manyMinnesotans on this land hold multiple identities. We need Minnesota's food symbol to hold space for thecoexistence of our food cultures.Today, Minnesota is more diverse than it hasever been. People of color make up 20% ofMinnesotans, low compared to the nationalaverage of 40%, but a big change from 6% in1990 and only 2% in 1960.(1)The Twin Cities alone has the nation’s largestHmong and Somali refugee communities,(2)and the Midwest is home to over 35 NativeAmerican tribes.(3) Despite this, the number ofHmong, Somali, and Native restaurants isdisproportionately low.Unfortunately, this lack of representation isalso reflected in agriculture. The USDA’sCensus of Agriculture found that 96% ofAmerican farm owners are white, while themajority of the U.S.’s 2.4 million farmworkersare people of color.(4)It’s time wereckon withinequity in ourfood system, andwe can start bylearning fromculinary leadersof color.Meanwhile, access to fresh, local, and healthy food is disproportionately inaccessible for low-incomecommunities of color, creating food insecurity. This means that despite an abundance of food, 1 in 10 familiesare food insecure in America.(5)At their core land ownership, earning liveable wages, and healthy food access are all rooted in whitesupremacy. It’s time we reckon with inequity in our food system, and we can start by learning from culinaryleaders of color.Starting with our favorite state dish, we've teamed up with two incredible chefs to dive into its layers and torebuild it from scratch (literally–stay tuned for our recipe of mushroom and wild rice hotdish with sautéedmustard greens, tots, and warming cream of sage béchamel.)
Together with Chef Yia Vang and Chef Waabigonikwe Raven, this zine highlights three key ingredients you'llfind in our new recipe. First, Yia makes a personal connection to hotdish through his experience as a Hmongrefugee cooking with hope. Then, Waabigonikwe shares her experiences of harvesting wild rice and speaksto the threat that pipelines pose to clean water and the food of her people.Read on for an interview with Yia about the Hmong staple mustard greens and its connection to a sustainablefuture. Finally, we'll delve into mushroom foraging and its potential for a more sustainable and localized foodsystem.By then, you'll probably be hungry! Treat yourself by making your own sustainable, ethically sourced hotdish.As you dig in, we hope you'll feel called to take action, source ingredients intentionally, and continue theconversation around diversity and identity in Minnesota's food landscape.
Page 1 and 2: HotdishM A G N I F Y I N G I D E N
Page 3 and 4: Hey there,We're Greener Pastures, a
Page 5 and 6: 01020304050607Why Hotdish?Love Lett
Page 7: WHYHOTDISH?W R I T T E N B Y C A S
Page 11 and 12: A LOVE LETTER TOHOTDISHIN THE WORDS
Page 13 and 14: Maple syrupReal maple syrup may con
Page 15 and 16: C H E F E X C L U S I V ECHEFWAABIG
Page 17 and 18: to the land, its people, and the fo
Page 19 and 20: C H E F E X C L U S I V ECHEFYIAVAN
Page 21 and 22: C: what a beautiful thing to trust
Page 23 and 24: E X C L U S I V ECASSIEROGERSForage
Page 25 and 26: Buy local:The midwest has a great a
Page 27 and 28: MUSHROOM AND WILDRICE HOTDISHWITH S
Page 29 and 30: C R E D I T S1 Brown, Heather. "Is

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