Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest
by Heid E. Erdich
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 sixty home-tested recipes paired with profiles of tribal activists, food researchers, families, and chefs.
The innovative recipes collected here—from Ramp Kimchi to Three Sisters Salsa, from Manoomin Lasagna to Venison Mole Chili—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.