Introduction to Shane Clark and Pow’Waw Food Truck
Shane Clark, the chef-owner of Pow’Waw Food Truck in Post Falls, is on a mission to share Native American cuisine with the community. Hailing from the Turtle Mountain Chippewa tribe in North Dakota, Shane has spent 11 years as a chef in the Coeur d’Alene and North Idaho area. His passion for authentic Native American cuisine has led him to finally launch Pow’Waw.
Business Success and Location
How is business at the Pow’Waw Food Truck, and where can people find you?
Business is thriving at the Pow’Waw Food Truck. Both walk-up customers and catering services are enjoying the unique offerings of Native American cuisine. You can visit us at the front of the Post Falls Pavilion, located at 3758 E. Horsehaven Ave., Post Falls.
Motivation Behind Pow’Waw
What motivated you to start the first Native American food truck in our area, and are there any others like Pow’Waw anywhere in the U.S.?
My heritage and passion as a chef motivated me to start Pow’Waw. I wanted to introduce nutritious and flavorful food to our area while fostering a cultural connection. While there are other places in the U.S. focusing on pre-European Native American food, we are the first food truck in North Idaho to serve frybread, making us unique.
Cultural Integration in Cuisine
How do your Native customs and culture integrate with the food you serve?
Our Native customs are deeply rooted in the food we prepare. We use strictly indigenous ingredients, except for the frybread. This includes native herbs, spices, and meats. The essence of Native culture lies in gifting and generosity, which we embody through our cooking and portion sizes. We believe that food serves as a vital bridge to culture, and we strive to reflect that in every dish.
Surprising Facts About Shane
What is something people would be surprised to know about you?
Many might be surprised to learn that Pow’Waw is the only food truck in the country offering pre-European Native American cuisine.
Favorite Dishes and Culinary Journey
What are a few of your favorite dishes, and how did you learn how to make them?
My favorite dish is cochonito pibil, a traditional Mayan recipe I learned to make from a family friend. This dish was the first I ever prepared. Following that, our signature Pow’Waw frybread entrée holds a special place in my heart. It took me months to develop this dish, which captures the history and modernity of indigenous food. Its unique flavor profile is something I could enjoy every day.
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