Kristina Stanley (Anishinaabe) is the owner of Abaaso, a plant-based food company based in Madison, Wisconsin. She’s also a member of the I-Collective (Indigenous, Inspired, Innovative, Independent Collective). For this episode, I visit Kristina in the kitchen at the Food Justice Symposium in Colorado to talk about her business, learning about Indigenous food and being a woman in this industry.

Learn more about the Abaaso campaign for restaurant residency here.

All photos by Andi Murphy

 

Kristina Stanley with sun print cookies.
Oaxacan red bean tacos with quinoa and kale salad.
Salad with maple vinegar and chokecherry jam vinaigrette.
Rosie stirring her red berry mush with traditional stirring sticks. Diné girls get their stirring sticks when they become women.
Kristina Stanley with the agave.
Karlos Baca and pickled cholla buds.
Red berry mush from Rosie.
Lamb stew with wild rice and squash.
Twila Cassadore.
Elk and potato hash.
Sun print cookies.
Watermelon radishes for tacos.
Rosie showing off different kinds of juniper. They’ll be burned to ashes, which are used in many Indigenous dishes.
I-Collective, Twila Cassadore, Karlos Baca and Kristina Stanley, at the Food Justice Symposium, April 28.