Original Local

By Heid E. Erdrich

Subjects: Dakota Sioux Indians, Ojibwe Indians, Native American Cookery, Native American Cooking, Lakota Sioux Indians, Indian cooking, American Indian Cookbook, Chippewa Wild Rice, Food, Mandan Indians, Cooking, american, midwestern style, Local foods, Potawatomi Indians, Ojibwa Wild Rice, Ojibwe Wild Rice, COOKING / Regional & Ethnic / American / Middle Western States, COOKING / Regional & Ethnic / Native American, Indians of North America, Menominee Indians, American Indian Cookery, American Indian Stories, American Indian Cooking, Winnebago Indians, Native American Stories, Ojibwa Indians, Native American Cookbook, SOCIAL SCIENCE / Ethnic Studies / Native American Studies, Chippewa Indians

Description: 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. Chapters devoted to wild rice, and corn, make clear the crucial role these foods play in Native cultures. The bounty of the region's lakes and streams insipre 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 Winnebago, Menominee, Potawatomi, and Mandan gardeners and harvesters.