| Introduction. How to use this book -- (Not) fry bread -- Fields and gardens. Locavores and trade-a-vores -- Hopniss -- Wild greens -- Corn mushrooms -- Gete Okosomin-big old squash -- Beans -- Sunchokes -- The language of corn -- Teosinte -- Amaranth -- Wozupi-an Indigenous farm of the Mdewakanton Tribe, Minnesota -- Prairies and lakes. Wild rice -- Mushrooms -- Timpsula -- Red Lake Walleye-the good fish story -- Cattails -- Rendering duck or goose fat -- Rabbit -- Bison -- The noble way to hunt -- Braising, an ancient method -- Tanka -- Taniga -- Nature's sweets, teas, and refreshing drinks. Edible flowers -- Chestnuts -- Ricing moon -- Sunflowers -- Tobacco -- The firewater myth -- The Indigenous pantry. Ramps -- Tapping trees-more than maple -- Maple wine and vinegar -- Staghorn sumac -- Mineral salt -- Indigenous partners and guides. Chef Rich Francis -- Chef Karlos Baca -- Nourishing tradition -- Chef Lois Ellen Frank -- Chef Andrea Murdoch -- Chef Brian Tatsukawa -- Chef Freddie Bitsoie -- Felicia Cocotzin Ruiz -- Valerie Segrest -- Feasts of the moon. Spirit plate. |
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