Chef Jerald Tso plates pepitas-crusted pork tenderloin with creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso prepares creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso prepares creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso prepares creamy polenta at NXP Semiconductors’ company lunch room in Chandler. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso cooked a pepitas-crusted pork tenderloin with creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso cooked a pepitas-crusted pork tenderloin with creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso cuts vegetables for his creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso cooked a pepitas-crusted pork tenderloin with creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso cooked a pepitas-crusted pork tenderloin with creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso prepares a pepitas-crusted pork tenderloin with creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso plates pepitas-crusted pork tenderloin with creamy polenta at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
Chef Jerald Tso seasons a pork tenderloin at NXP Semiconductors’ company lunch room in Chandler on Nov. 15, 2024. Tso also owns Nature’s Kitchen Catering. A couple months ago, he cooked at an event in New York hosted by Conde Nast showcasing Indigenous cuisine. When it comes to Thanksgiving, he likes to use the term “decolonize Thanksgiving.” To him, that means thinking about what his people ate and did before colonization, and celebrating that way.
Cheryl Evans/The Republic
