Kickapoo chef Crystal Wahpepah documents the intertribal flavors and characteristics of contemporary Native American cuisine and her upbringing in Oakland, Calif. in her debut cookbook, “A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior.” Woven through the recipes and gorgeous food photos, Wahpepah gives readers and cooks a tour of her restaurant, Wahpepah’s Kitchen, and present Oakland Native food sovereignty initiatives — and poignant personal and cultural stories that ingredients and flavors hold.

Near the end of winter, ooligan (eulachon or smelt), a small oily fish, would come rushing up rivers by the millions in the Pacific Northwest, according to historical accounts and elders’ stories. Today, ooligan are listed as a threatened species with sporadic springtime runs that more often do not support subsistence fishing. We’ll hear from the Nuxalk Nation in British Columbia about their ooligan studies and restoration, and from fishermen in Metlakatla, Alaska about this spring’s ooligan haul.

GUESTS

Crystal Wahpepah (Kickapoo), chef and owner of Wahpepah’s Kitchen and author of “A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior”

Cindy Wagner (Tsimshian and Haida), fisherman

Louie Wagner (Tsimshian and Tlingit), fisherman

Jason Moody (Nuxalk), Nuxalk fisheries and wildlife planning coordinator and owner of Nan Adventure Tours

Break 1 Music: Boujee Natives (song) Snotty Nose Rez Kids (artist) Trapline (album)

Break 2 Music: Save the World (song) Tribz (artist) Trimmed (album)

Editor’s Note: The publisher of “A Feather and a Fork” is a sponsor of Koahnic Broadcast Corporation. That plays no role in Native America Calling’s editorial coverage decisions.

Tuesday, March 31, 2026 — The Menu: “A Feather and a Fork” cookbook and preserving ooligan (smelt fish)