![]() ![]() There, she serves food that highlights the indigenous cuisine of the Northeast – dishes like nausamp, a porridge-like dish made of dried corn Indian pudding, a dessert made of molasses and cornmeal blended together and blueberry slump, Pocknett's personal favourite.īlueberry slump is an indigenous dessert that has long been made by the different tribes of New England. She owns the restaurant Sly Fox Den Too in Charlestown, Rhode Island. ![]() Pocknett is a member of the Mashpee Wampanoag Tribe, which has had roots in modern-day Massachusetts and Rhode Island for more than 12,000 years. "Thanksgiving for me is giving thanks to a harvest… all these different things that come back yearly and they're still coming." During autumn, Pocknett said, "We're giving thanks to cranberries because cranberries are back." In the summer, Pocknett gives thanks to things like blueberries and strawberries. Chef Sherry Pocknett, the first Indigenous woman to win a James Beard Foundation Award (she took home the 2023 title for Best Chef: Northeast), doesn't celebrate just one "Thanksgiving." Instead, she celebrates every harvest as a moment to pause, reflect and give thanks.
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