Lakota Frybread Co. Brings Indigenous Culinary Tradition to Bushwick

A new pop-up in Bushwick is introducing New Yorkers to the flavors and history of Lakota fry bread. Raini Skye Field, a member of the Miniconjou Lakota tribe, launched Lakota Frybread Co. in early August, serving her family’s recipe at Maria Hernandez Park every Sunday at noon.

## The Story Behind Fry Bread

Field’s fry bread carries a complex history tied to Indigenous resilience. She explains that the dish originated from rations-flour, oil, water, and sugar-given to tribes on reservations after European contact. These ingredients were unfamiliar to Indigenous diets, which had previously relied on traditional foods. Despite its difficult origins, Field views fry bread as a symbol of creativity and perseverance.

> “It’s a good experience of resilience, of making something great out of nothing,” she says. “I hope people come away with a sense of community and understanding of what Natives have done and created.”

Field’s connection to her heritage runs deep. Her mother grew up on the Cheyenne River Reservation in South Dakota, where she learned to cook traditional foods like fry bread and corn soup. Field, who was raised in Dallas, reconnected with her roots during visits to the reservation. Her family’s history in the region spans generations, and she draws inspiration from her aunt’s recipe for the pop-up’s fry bread.

## The Pop-Up Experience

Lakota Frybread Co. offers a simple yet meaningful menu:

| Item | Price | |---------------|-------| | Fry bread | $5 | | Teas (cedar or mint) | $2 |

Fry bread is served with complimentary jams (apple, strawberry, or grape), honey, or powdered sugar. Field is also working on adding wojapi, a warm Lakota berry sauce, to the menu. She recently tested the recipe, which she learned from an elder on her mother’s reservation, and hopes to offer it consistently soon.

Field’s teas alternate weekly between cedar and čeyaka (mint), both of which hold cultural significance. She envisions expanding her pop-up beyond Sundays, possibly with a food truck to bring her offerings to more people.

## Looking Ahead

Field admires high-end Indigenous chefs like Sean Sherman, a fellow Lakota who runs Indígena by Owamni in the Twin Cities and co-founded the Sioux Chef. While her pop-up offers a casual, accessible experience, she sees it as part of a broader movement to share Native American cuisine.

> “On the rez, outside the front of the grocery stores, you’ll have girls selling hand pies and fry bread; that’s regular,” she says. “I felt like there wasn’t an access point for your everyday person.”

For now, Lakota Frybread Co. provides a taste of Indigenous culture in Brooklyn, one fry bread at a time.