Bleu (Mandan/Hidatsa/Dine) is a Chef, a Restaurateur, and non-profit Director (IndigeHub.org) dedicated to supporting entrepreneurship and community building through Indigenous food sovereignty. She opened her first restaurant in 2011 with her brother, Chef Mark Daniel Mason. Black Sheep Cafe quickly gained a reputation for innovative dishes using indigenous foods and cultural practices. Bleu was one of the first Native American women to attend the James Beard Foundation's Entrepreneurial Leadership Program in 2017 and has served on various committees including the Native Women Entrepreneurs of AZ and the Black and Indigenous Food Fund. She was invited to join the American Culinary Corps in 2023, where she promotes Indigenous cuisine and culinary diplomacy globally. Talk to me about: creating regenerative food practices and re-localizing Indigenous food systems.