Original Local

Original Local Cover

Original Local

Indigenous Foods, Stories, and Recipes from the Upper Midwest

By Heid E. Erdrich

Minnesota Historical Society Press, Paperback, 9780873518949, 224pp.

Publication Date: November 1, 2013

Description
Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs.

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.


NPR
Thursday, Nov 21, 2013

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 � and we're not talking about the Pilgrims. More at NPR.org

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