Andy BurtisInspired in High School by his American History teacher, Richard Cherico, a Native Cheyenne, Andy attended Syracuse University's Newhouse School of Communications, where he first wrote about human rights issues voiced by indigenous Cayuga people, He hen traveled extensively, writing about both North and South American native cultures(primarily food, but also flute making and playing - his passion.) The use of local and indigenous foods became the cornerstone of his later career as chef. Retiring as Culinary Director at U.C.Davis, Andy returned to his roots to write about the effect of colonial New Netherland upon the native Iroquois and Algonquian peoples. Read More Read Less