What It Means to Be Featured in the Los Angeles Times

Being featured in the Los Angeles Times is one of those moments that makes me pause and take it in. The LA Times has shaped food journalism for generations, and to see Rooted in Fire recognized in their Food section is something I hold with a lot of gratitude.

The article introduced readers to my book by grounding it in the places and traditions that raised me. Kansas City. The Osage Reservation in Pawhuska. Indigenous and Mexican foodways that shaped my earliest memories and continue to guide me in the kitchen today. Danielle Dorsey wrote about the land first approach that runs through my recipes and the importance of understanding where food comes from long before it reaches the plate.

She also highlighted something I talk about often. When people think about American cuisine, they imagine a mix of influences from all over the world. But what gets lost is the actual food of the Americas and the Indigenous peoples who carried these ingredients and techniques across generations. Having the LA Times amplify that message is meaningful not only for me but for every community whose food is part of that story.

Seeing my cookbook and two of its recipes shared with such a large audience reminds me why I wrote Rooted in Fire in the first place. It was never just about dishes. It was about visibility, representation, and pride in the foods that raised me. To have a platform like the LA Times recognize that work is an honor and a milestone for Indigenous cuisine in mainstream media.

I am grateful for this feature, for the thoughtful storytelling, and for every person who takes the time to learn more about the roots of these recipes. Moments like this remind me how important it is to keep showing up for my culture and community with every plate.

With gratitude,

Chef Pyet

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