hen I first call Sherry Pocknett, she’s on her way out the door—headed to forage for mushrooms. But the Mashpee Wampanoag chef and longtime caterer invites me up to her restaurant, Sly Fox Den Too, in Charlestown, R.I., which specializes in East Coast Indigenous cuisine. There, in a little red house right by Narragansett Indian tribal lands, she cooks lunch—crisping duck skin like a potato chip—and explains that the sunflower oil she’s using to prepare our meal can also be rubbed on your
