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Food People, Parent Picks: we ask our favorite chefs, food writers, and industry insiders who we interview in our Order Up! Series to share the products, books, and bites they can’t live without.
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If you loved our deep dive with Chef Elena Terry in her Order Up! interview, here’s a chance to see another side of her kitchen magic—her quick, personal favorites from the heart of her home and Wild Bearies.
Elena, a member of the Ho-Chunk Nation and the founder of Wild Bearies, has built her life and career around honoring Indigenous foods, teaching younger generations, and showing how food can heal and connect us. From squash to blue cornmeal to a special jar of honey from her daughter, Elena’s pantry, tools, and weeknight go-tos tell the story of a chef who blends creativity, tradition, and care in every dish.
In this rapid-fire Q&A, she shares the kitchen tools she can’t live without, the flavors that remind her of home, and the small rituals that make cooking and life so joyful.
Is there a cookbook you always go back to for inspiration?
Bouchon Bakery by Thomas Keller [Bookshop, Amazon]. Baking is where I started, like a lot of kids, with cookies and bread. But that book took me to another level. It’s super precise; I have to use a scale for everything. I got it in culinary school, and I still pull it out when I want to challenge myself or test Indigenous ingredients in traditional recipes. It gives me a solid foundation to experiment from.
What ingredient instantly reminds you of home?
Squash—always. I can put it in anything. The smell of it cooking is so comforting. Pumpkins are squash, zucchinis are squash… it’s such a diverse, beautiful ingredient. Anytime I walk into someone’s house and smell it, I know it’s about to be good.
Do you have a favorite way to prepare it?
All the ways! I tease kids when I visit schools and ask, “Am I a fruit? Am I a vegetable? Am I sweet or savory?” because squash can be all of it. I love a classic pumpkin pie, but I also dehydrate squash and turn it into flour to enrich doughs. It gives this subtle, earthy flavor that makes bread taste amazing. It’s such a versatile ingredient.
What’s one kitchen tool you can’t live without?
Aside from my knife? That one always comes with me—everywhere. You never know what kind of kitchen situation you’re walking into. But I’d say my Vitamix is right up there. It’s so versatile, I use it for everything, especially salad dressings. If you ever see me packing up to go somewhere, I’ve probably got my blender and solar power setup with me.
What’s your go-to weeknight meal when you’re short on time?
A sheet pan of roasted vegetables with wild rice. It’s simple, quick, and forgiving—even if the veggies don’t roast all the way through, they’re still delicious. Anyone can make it.
What do you like to use when you’re cooking over an open fire?
I love using a tripod with a hanging Dutch oven, especially for soups. I have this beautiful collection of antique kettles in all sizes—from small ones to giant, old soup kettles—and they’re perfect for hanging over a fire. Cast iron is always a must, and copper, too. Those old materials just cook better.
What pantry staples do you always keep on hand?
Blue cornmeal—I use it for everything. I even figured out how to make blue corn macarons, which was a whole hydration experiment, but so worth it. I also love maple sugar. Not syrup, but the sugar—it has a different texture and flavor. We use it instead of white processed sugar in most baked goods.
What’s a food gift that really stuck with you?
My daughter once gave me a gallon of honey, and I felt so seen. It wasn’t an Indigenous ingredient, but I use honey all the time for salad dressings or as a sweetener. She said, “It’ll never go bad,” and just walked away. I kept that jar for ages, reheating it whenever it crystallized. It was such a thoughtful, perfect gift.
What’s one kitchen splurge that’s actually worth it?
Silicone baking mats. They’re not cheap, but they’re absolutely worth it—especially when you’re baking hundreds of biscuits like I was recently. Total lifesaver.
You teach kids about food—what’s one skill you think every child should learn?
How to taste with their eyes closed. It helps them slow down and really pay attention to what flavor feels like. So many of us, especially growing up on government commodities, only learned to recognize salt and fire—not acid, fat, or nuance. If you teach kids to really taste, they start understanding food differently. I learned that myself tasting pairings once—honey, nuts, blue cheese, spirits—and it changed how I thought about flavor.
Any last thoughts to leave us with?
Your kids will be as excited about food as you are. It doesn’t have to take over your life, but being curious together—pulling over to look at lavender, cooking side by side—those shared experiences matter. For thousands of years, we’ve gathered around food. Continuing that practice, mindfully and with joy, keeps those memories and lessons alive for the next generation.
