Chef Brave Heart, Modern Indigenous Powerhouse female entrepreneur. Renowned chef and speaker.
30/11/2025
Sunday brunch… aaah, the mini break is coming to an end.I feel tired from all the festivities. That’s the thing about the invisible labor of magic ✨✨✨l people see the end result, but not the countless little steps it takes to make things special, beautiful, and full of love.
I wouldn’t do it if I didn’t love it and maybe that’s the lesson: finding balance, honoring both the giving and the resting. I always say love is in the details.
I hope you are warm, your tummy is full, and you’re safe wherever this may find you. 🤍
30/11/2025
Sometimes the craft of cooking feels like a quiet prayer. When you truly own it, it becomes second nature to look at what you have, trust your hands, and create something you’ve never made before, yet somehow you’ve tasted it in your imagination.
Tonight the snow was falling softly. Everyone tucked safely inside, watching Christmas movies, settling into winter’s stillness. I stood in my kitchen, saw a mango that needed to be used and a handful of bright, sweet satsumas… so I made mango satsuma ginger honey chicken, dusted in cornstarch and fried until crisp.
It was simple. Unexpected. Exactly what I hoped for.
That’s the difference between reading a recipe and becoming a chef; creativity, intuition, technique, and the courage to make something new from what you have. Thats what separates us from them.
29/11/2025
My brother was there this. ♥️✨
"Alcatraz is more than just a rock to us. It's a stepping stone to a better future." - John Trudell, who broadcast "Radio Free Alcatraz" during the Occupation of Alcatraz in 1969.
Today is 💚. Here is a reflection from Parks Conservancy CEO, Chris Lehnertz, to commemorate this day: "Thursday morning on Alcatraz, the Indigenous Peoples' Thanksgiving Sunrise Ceremony honored the enduring presence and leadership of Indigenous communities.
The power of Alcatraz is in its honesty. It’s more than a landmark, it’s a place where stories of incarceration, resistance, and resilience converge. It’s where, more than five decades ago, the Occupation ignited a national conversation about Indigenous rights and sovereignty. That legacy continues today."
For many, it’s a day wrapped in nostalgia and food and family.
For us, it is a day of remembrance.
Not the fairytale, but the truth.
It was not a peaceful feast of sharing bounty.
It was a day marked by massacre, by the theft of our lands, by the beginning of centuries of violence and attempted erasure.
If you reside anywhere in North America, you reside upon stolen land. That truth matters.
I urge you today:
✨ Research the original people of the land you stand on.
✨ Tell the truth of this day as you gather at your table.
✨ Remember the immigrants whose hands have harvested the food you are preparing.
✨ Hold space for the people of Palestine whose suffering echoes across the world.
And as we enter the holiday season, I ask you to use your power with intention.
Your money is influence.
Your choices matter.
✨ Don’t shop corporate, shop small.
✨ Shop Indigenous.
✨ Hire and pay Indigenous chefs, artists, and creatives.
✨ Support the return of the Buffalo.
✨ Support LANDBACK.
✨ Support a future where our people live, thrive, and lead.
Even in the horrors of the world, there is still much to be grateful for; our families, our communities, our resilience, our unbroken spirit.
May we move through today with honesty, reverence, and compassion.
May truth be the beginning of healing.
— Chef Brave Heart. shopindigenous
27/11/2025
All Native fire crew!!
27/11/2025
The kids have been in such a nostalgic mood lately, I think it’s the shift in the weather. That crisp air hits different this time of year. We’re in full swing prepping, doing all the things, but tonight I wanted to make something easy that wraps around you like a blanket. A dinner that touches the senses of comfort, softness, and home. 🤎🍂 The perfect accompaniment to binge watching
So here’s what we made:
Buffalo & Italian Sausage Meatloaf with Garlic Crispy Smashed Potatoes simple, cozy, and perfect for a fall evening.
🥘 Buffalo & Italian Sausage Meatloaf
Ingredients:
• 2 lb ground buffalo
• 1 lb Italian sausage
• Salt + pepper
• Garlic (minced or powdered)
• Italian seasoning
• 1 egg
• 2 cups sourdough bread, cubed
• 1 cup milk (to soak the bread, let it fully absorb)
• A splash of Worcestershire sauce
Instructions:
1. Preheat oven to 375°.
2. Soak your sourdough cubes in milk until fully absorbed.
3. In a large bowl mix buffalo, Italian sausage, seasonings, egg, soaked bread, and a splash of Worcestershire.
4. Form your loaf and place in a pan.
5. Mix glaze ingredients and brush generously over the top.
6. Bake for 45–55 minutes, brushing with extra glaze halfway through. Rest before slicing.
🥔 Garlic Crispy Smashed Potatoes
1. Boil baby potatoes until fork-tender.
2. Lay them on a baking sheet, gently smash with the bottom of a cup.
3. Drizzle with olive oil, salt, pepper, and garlic.
4. Bake at 425° until edges are crispy and golden.
26/11/2025
Learn about the original inhabitants of the land you reside upon, bring Indigenous ingredients and recipe to your table.
And oldy but a goodie.
Fodor's provides expert travel content worth exploring so you can dream up your next trip. The world is a weird and wonderful place—we want to show you around.
26/11/2025
I love seeing the work of our relatives at WOZU - Planting Seeds of Change it is an incredible organization doing amazing work! Please file, follow, and support.
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Et-i-quette Catering Company is passionate about providing only the very best in organic, locally sourced, and fresh ingredients. Et-i-quette offers beautiful, nourishing food for your soul. We create food that cares for you; specializing in food preparation with the allergen sensitive guest in mind. We accommodate gluten free, dairy free, and vegetarian options. We believe love is in the details and will assist you in creating a beautiful curated event by helping you to select appropriate linens, floral arrangements, lighting, and so much more.
Brandon and Kimberly Brave Heart are the owners of Et-i-quette Catering. The pair fell in love over twelve years ago and have three beautiful children known lovingly as the three Ps. They both are committed to learning and growing in love together. Over the past twelve years, they have studied premier cooking techniques, cultural food preparation and have created masterful recipes through experimenting and refining their palettes.
Kimberly, Jewish and Lakota, has been cooking since the young age of ten. Growing up in a household full of men, being raised by her single father and two brothers, she prepared food out of necessity. But over time she has fallen in love with the limitless opportunities that cooking provides. Utilizing traditional recipes from both of her cultures while incorporating a modern twist, Kimberly's creativity, experimentation, and attention to detail bring to life incredible dishes that taste like love in every single bite.
Brandon, Lakota and Cheyenne, grew up on the Pine Ridge Indian Reservation spending many hours exploring the land, hunting from an early age, and learning cultural practices that have impacted his ability to create thoughtful food that comes from the earth. Brandon specializes in seeking only the best ingredients, and always working with local producers that provide the best quality. He is our grill master and protein specialist. Brandon's balance of intensity and gentle humor create the perfect partnership not only in love but in business as well.
