Indigenous Foods, Stories, and Recipes from the Upper Midwest
Minnesota Historical Society Press, Paperback, 9780873518949, 224pp.
Publication Date: November 1, 2013
A chapter devoted to wild rice makes clear the crucial role manoomin plays in Native cultures. Similar attention is lavished on the tallest of the Three Sisters: mandamin, or corn. The bounty of the region's lakes and streams walleye, whitefish, and more inspire flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota, and Lakota cooks to return to, and revise, recipes for bison, venison, and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi, and Mandan gardeners and harvesters.
The innovative recipes collected here from Maple Baked Cranberry Beans to Three Sisters Salsa, from Manoomin Lasagna to Black and Blue Bison Stew will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.
Author and poet Heid Erdrich writes about the food-ways of Native Americans in the Upper Midwest in the new book, Original Local. Erdrich tells guest host Celeste Headlee that "eat Local" is more than just the latest foodie trend. She explains that the practice dates back to America's earliest residents â�� and we're not talking about the Pilgrims. More at NPR.org
NPR Audio Player Requires Flash Upgrade: Please upgrade your plug-in to view this content.