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, professor of law in the College of Law, authored The New York Times story “.” Noble Maillard, who authored this piece, talks about this controversial bread recipe, saying, ‘Fry bread is one of those beloved yet divisive family foods. As with potato salad or matzo ball soup, often the only thing people can agree on is that everyone else is wrong. In Indigenous cultures, fry bread can inspire fierce clashes over ingredients and judgmental whispering about technique. But it is also the subject of more serious academic disputes about the dish’s colonial origins and health implications.’