http://indiancountrytodaymedianetwor...on-menu-157108


I'd really like to visit this restaurant. The dishes look wonderful.

On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
> http://indiancountrytodaymedianetwor...on-menu-157108
>
> I'd really like to visit this restaurant. The dishes look wonderful.

Fascinating. Here's his web site.

http://www.sioux-chef.com/

Be great if he published a book, although the ingredients would be hard to find.

htp://www.richardfisher.com

On Wed, 1 Oct 2014 07:51:35 -0700 (PDT), ImStillMags
> wrote:

> http://indiancountrytodaymedianetwor...on-menu-157108
>
>
> I'd really like to visit this restaurant. The dishes look wonderful.

Minnesota! http://www.sioux-chef.com/
http://heavytable.com/sean-sherman-sioux-chef/


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
> wrote:

> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
> > http://indiancountrytodaymedianetwor...on-menu-157108
> >
> > I'd really like to visit this restaurant. The dishes look wonderful.
>
> Fascinating. Here's his web site.
>
> http://www.sioux-chef.com/
>
> Be great if he published a book, although the ingredients would be hard to find.
>
From The Heavy Table web site: "Sherman expects The Sioux Chef to have
an accessible menu featuring ingredients that speak of this land; he
also plans to curate monthly tasting menus that will offer a more
daring, experimental dining experience." If he wants his cookbook to
sell, it will need to use ingredients that people won't need to forge
for.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/1/2014 9:51 AM, ImStillMags wrote:
> http://indiancountrytodaymedianetwor...on-menu-157108
>
>
> I'd really like to visit this restaurant. The dishes look wonderful.

Sounds like a wonderful experience, I would love to give it a try.
Native American cuisine, of course, varies from tribe to tribe, wild and
cultivated food, where I live, will be different than food in the
Midwest. The food would vary here in the state of Texas, from the
Chihuahuan desert, to the Hill Country, East Texas, around the lakes and
beaches, and the Rio Grande Valley. My grandfather said corn, pinto
beans and squash were three important foods to his family.

Becca

On 2014-10-01, ImStillMags > wrote:

> I'd really like to visit this restaurant. The dishes look wonderful.

They do!?

The 4th photo down looks like post tornado trailer park debris. 8|

nb

On Wednesday, October 1, 2014 9:38:24 AM UTC-6, sf wrote:
> On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
>
> > wrote:
>
>
>
> > On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>
> > > http://indiancountrytodaymedianetwor...on-menu-157108
>
> > >
>
> > > I'd really like to visit this restaurant. The dishes look wonderful.
>
> >
>
> > Fascinating. Here's his web site.
>
> >
>
> > http://www.sioux-chef.com/
>
> >
>
> > Be great if he published a book, although the ingredients would be hard to find.
>
> >
>
> From The Heavy Table web site: "Sherman expects The Sioux Chef to have
>
> an accessible menu featuring ingredients that speak of this land; he
>
> also plans to curate monthly tasting menus that will offer a more
>
> daring, experimental dining experience." If he wants his cookbook to
>
> sell, it will need to use ingredients that people won't need to forge
>
> for.
>
Perhaps you meant "forage" or maybe not.
====

On Wednesday, October 1, 2014 9:13:18 AM UTC-7, notbob wrote:
> On 2014-10-01, ImStillMags > wrote:
>
>
>
> > I'd really like to visit this restaurant. The dishes look wonderful.
>
>
>
> They do!?
>
>
>
> The 4th photo down looks like post tornado trailer park debris. 8|
>
>
>
> nb

you mean the wild rice flatbread and duck? Looks good to me.

I've seen worse looking food, many times.

"ImStillMags" > wrote in message
...
> On Wednesday, October 1, 2014 9:13:18 AM UTC-7, notbob wrote:
>> On 2014-10-01, ImStillMags > wrote:
>>
>>
>>
>> > I'd really like to visit this restaurant. The dishes look wonderful.
>>
>>
>>
>> They do!?
>>
>>
>>
>> The 4th photo down looks like post tornado trailer park debris. 8|
>>
>>
>>
>> nb
>
> you mean the wild rice flatbread and duck? Looks good to me.
>
> I've seen worse looking food, many times.

I have too, but I usually don't eat it if it looks unappealing to me. That
doesn't look too bad to me.

Cheri

On 2014-10-01 10:51 AM, ImStillMags wrote:
> http://indiancountrytodaymedianetwor...on-menu-157108
>
>
> I'd really like to visit this restaurant. The dishes look wonderful.
>


I love the way natives so often have an interesting twist on things.

" Before Europeans unloaded wheat and sugar cane and introduced beef to
Turtle Island, Natives hunted and fished. They planted potatoes, squash
and corn, and they flavored their food with purslane, rose hips and
dandelion."


First they dump on whitey for foisting wheat and sugar cane on them,
then he turns around and talks about dandelion as traditional sources of
flavour. The dandelion was introduced to North America by early
settlers. It spread.... like a weed.

Helpful person wrote:
> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>> http://indiancountrytodaymedianetwor...on-menu-157108
>>
>> I'd really like to visit this restaurant. The dishes look wonderful.
>
> Fascinating. Here's his web site.
>
> http://www.sioux-chef.com/

haha "sioux chef"

I get it

On Wed, 1 Oct 2014 07:51:35 -0700 (PDT), ImStillMags
> wrote:

>http://indiancountrytodaymedianetwor...on-menu-157108
>
>
>I'd really like to visit this restaurant. The dishes look wonderful.

Yes it's very cool! I posted it to a friend of mine on Facebook who
has a particular interest in the Lakota, and he was very appreciative!

Thanks!

John Kuthe...

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Wednesday, October 1, 2014 4:51:35 AM UTC-10, ImStillMags wrote:
> http://indiancountrytodaymedianetwor...on-menu-157108
>
>
>
>
>
> I'd really like to visit this restaurant. The dishes look wonderful.

My guess is that chef Sherman just hates it when people call him "Chief." What is this "One Flew Over the Cuckoo's Nest?" :-)

On Wednesday, October 1, 2014 3:13:42 PM UTC-4, Dave Smith wrote:

The dandelion was introduced to North America by early settlers. It spread.... like a weed.

Not true, this is one of those erroneous myths. The dandelion was known many years
before the white man arrived. It's not surprising when you think about the method of
dispersion.

http://www.richardfisher.com

On 10/1/2014 4:23 PM, dsi1 wrote:
> On Wednesday, October 1, 2014 4:51:35 AM UTC-10, ImStillMags wrote:
>> http://indiancountrytodaymedianetwor...on-menu-157108
>>
>>
>>
>>
>>
>> I'd really like to visit this restaurant. The dishes look wonderful.
>
> My guess is that chef Sherman just hates it when people call him "Chief." What is this "One Flew Over the Cuckoo's Nest?" :-)
>

Have you ever eaten in the cafeteria of the Museum of the American
Indian on the Mall in DC? They serve Indian food and it seems very good
to me....certainly a change from other museum cafeterias.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Wed, 1 Oct 2014 13:23:56 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, October 1, 2014 4:51:35 AM UTC-10, ImStillMags wrote:
> > http://indiancountrytodaymedianetwor...on-menu-157108
> >
> >
> >
> >
> >
> > I'd really like to visit this restaurant. The dishes look wonderful.
>
> My guess is that chef Sherman just hates it when people call him "Chief." What is this "One Flew Over the Cuckoo's Nest?" :-)

I dunno about that, he might like it. Bosses used to be called "the
big Chief", mostly behind their backs.... but there's probably another
term being used now. Vernacular changes. Remember when Jimmy Olsen
(of Superman comic book and television show fame) would say "Good
morning, Chief" and Perry White would respond "Great Caesar's ghost,
don't call me chief"?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/1/2014 10:38 AM, sf wrote:
> On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
> > wrote:
>
>> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>>> http://indiancountrytodaymedianetwor...on-menu-157108
>>>
>>> I'd really like to visit this restaurant. The dishes look wonderful.
>>
>> Fascinating. Here's his web site.
>>
>> http://www.sioux-chef.com/
>>
>> Be great if he published a book, although the ingredients would be hard to find.
>>
> From The Heavy Table web site: "Sherman expects The Sioux Chef to have
> an accessible menu featuring ingredients that speak of this land; he
> also plans to curate monthly tasting menus that will offer a more
> daring, experimental dining experience." If he wants his cookbook to
> sell, it will need to use ingredients that people won't need to forge
> for.
>

Some people complained about that with the classic "Spirit of the
Harvest: North American Indian Cooking" cookbook, yet it sold so well
that is has been reissued:

http://www.laweekly.com/squidink/201...-bride-hunters

(Own it. Love it.)

ImStillMags > wrote:
> http://indiancountrytodaymedianetwor...on-menu-157108
>
>
> I'd really like to visit this restaurant. The dishes look wonderful.

As a resident of the Twin Cities, I can't wait to try it once opens!
--
jinx the minx

On Wed, 01 Oct 2014 16:27:28 -0500, Moe DeLoughan >
wrote:

> On 10/1/2014 10:38 AM, sf wrote:
> > On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
> > > wrote:
> >
> >> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
> >>> http://indiancountrytodaymedianetwor...on-menu-157108
> >>>
> >>> I'd really like to visit this restaurant. The dishes look wonderful.
> >>
> >> Fascinating. Here's his web site.
> >>
> >> http://www.sioux-chef.com/
> >>
> >> Be great if he published a book, although the ingredients would be hard to find.
> >>
> > From The Heavy Table web site: "Sherman expects The Sioux Chef to have
> > an accessible menu featuring ingredients that speak of this land; he
> > also plans to curate monthly tasting menus that will offer a more
> > daring, experimental dining experience." If he wants his cookbook to
> > sell, it will need to use ingredients that people won't need to forge
> > for.
> >
>
> Some people complained about that with the classic "Spirit of the
> Harvest: North American Indian Cooking" cookbook, yet it sold so well
> that is has been reissued:
>
> http://www.laweekly.com/squidink/201...-bride-hunters
>
> (Own it. Love it.)
>
Do you cook from it?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-10-01 4:42 PM, Helpful person wrote:
> On Wednesday, October 1, 2014 3:13:42 PM UTC-4, Dave Smith wrote:
>
> The dandelion was introduced to North America by early settlers. It spread.... like a weed.
>
> Not true, this is one of those erroneous myths. The dandelion was known many years
> before the white man arrived. It's not surprising when you think about the method of
> dispersion.


During the 17th century, dandelions were heavily used as food and
medicine. Early colonists who came to the new settlements of the
American colonies brought many items from their homeland that they
thought they would need in this new land. One of those items was the
dandelion.. It was from this very early introduction in American
history that dandelions began their spread across uncharted territory.
It was the common people looking for a new life who brought this plant
with the simple need for something familiar in a strange new place.
Many Native American peoples also developed their own uses of the
dandelion after it naturalized. Since their introductionin to North
America, dandelions have colonized the rest of the world and are just as
abundant as other introduced species such as house sparrows and starlings.


http://www.sciences360.com/index.php...-america-6181/

On Wednesday, October 1, 2014 3:25:51 PM UTC-4, tert in seattle wrote:
> Helpful person wrote:
>
> > On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>
> >> http://indiancountrytodaymedianetwor...on-menu-157108
>
> >>
>
> >> I'd really like to visit this restaurant. The dishes look wonderful.
>
> >
>
> > Fascinating. Here's his web site.
>
> >
>
> > http://www.sioux-chef.com/
>
>
>
> haha "sioux chef"
>
>
>
> I get it

OH, ha-ha. Clev - er.

On 10/1/2014 9:51 AM, ImStillMags wrote:
> http://indiancountrytodaymedianetwor...on-menu-157108
>
>
> I'd really like to visit this restaurant. The dishes look wonderful.
>

Gotta love the name of the restaurant.

--
From somewhere very deep in the heart of Texas

On 10/1/2014 10:44 AM, James Silverton wrote:
> On 10/1/2014 4:23 PM, dsi1 wrote:
>> On Wednesday, October 1, 2014 4:51:35 AM UTC-10, ImStillMags wrote:
>>> http://indiancountrytodaymedianetwor...on-menu-157108
>>>
>>>
>>>
>>>
>>>
>>>
>>> I'd really like to visit this restaurant. The dishes look wonderful.
>>
>> My guess is that chef Sherman just hates it when people call him
>> "Chief." What is this "One Flew Over the Cuckoo's Nest?" :-)
>>
>
> Have you ever eaten in the cafeteria of the Museum of the American
> Indian on the Mall in DC? They serve Indian food and it seems very good
> to me....certainly a change from other museum cafeterias.
>

I have not but I'd be interested. The only American Indian food I know
of is flatbread. Heck, nobody knows about American Indian foods these
days. The field seems wide open for someone to build up something special.

On 10/1/2014 11:07 AM, sf wrote:
> On Wed, 1 Oct 2014 13:23:56 -0700 (PDT), dsi1 >
> wrote:
>
>> On Wednesday, October 1, 2014 4:51:35 AM UTC-10, ImStillMags wrote:
>>> http://indiancountrytodaymedianetwor...on-menu-157108
>>>
>>>
>>>
>>>
>>>
>>> I'd really like to visit this restaurant. The dishes look wonderful.
>>
>> My guess is that chef Sherman just hates it when people call him "Chief." What is this "One Flew Over the Cuckoo's Nest?" :-)
>
> I dunno about that, he might like it. Bosses used to be called "the
> big Chief", mostly behind their backs.... but there's probably another
> term being used now. Vernacular changes. Remember when Jimmy Olsen
> (of Superman comic book and television show fame) would say "Good
> morning, Chief" and Perry White would respond "Great Caesar's ghost,
> don't call me chief"?
>
>

Being called Chief is fine with me but I ain't an American Indian. My
guess is that if you call an Indian "chief" you better look a lot like him.

On Wednesday, October 1, 2014 5:49:24 PM UTC-4, Dave Smith wrote:
> On 2014-10-01 4:42 PM, Helpful person wrote:
> > On Wednesday, October 1, 2014 3:13:42 PM UTC-4, Dave Smith wrote:
>
> > The dandelion was introduced to North America by early settlers. It spread.... like a weed.
>
> > Not true, this is one of those erroneous myths. The dandelion was known many years
> > before the white man arrived. It's not surprising when you think about the method of
> > dispersion.
>
> During the 17th century, dandelions were heavily used as food and
> medicine. Early colonists who came to the new settlements of the
> American colonies brought many items from their homeland that they
> thought they would need in this new land. One of those items was the
> dandelion.. It was from this very early introduction in American
> history that dandelions began their spread across uncharted territory.
> It was the common people looking for a new life who brought this plant
> with the simple need for something familiar in a strange new place.
> Many Native American peoples also developed their own uses of the
> dandelion after it naturalized. Since their introductionin to North
> America, dandelions have colonized the rest of the world and are just as
> abundant as other introduced species such as house sparrows and starlings.
>
> http://www.sciences360.com/index.php...-america-6181/

Not true. Don't believe everything you find on the internet.

http://www.richardfisher.com

"ImStillMags" > wrote in message
...
> http://indiancountrytodaymedianetwor...on-menu-157108
>
>
> I'd really like to visit this restaurant. The dishes look wonderful.

I wonder if they have clams casino.

On Wed, 01 Oct 2014 15:47:52 -1000, dsi1
> wrote:

> Being called Chief is fine with me but I ain't an American Indian. My
> guess is that if you call an Indian "chief" you better look a lot like him.

I think calling him "Chief" would be a great workplace in-joke... not
because he requires it, because they *like* him.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wednesday, October 1, 2014 6:38:27 PM UTC-10, sf wrote:
> On Wed, 01 Oct 2014 15:47:52 -1000, dsi1
>
> > wrote:
>
>
>
> > Being called Chief is fine with me but I ain't an American Indian. My
>
> > guess is that if you call an Indian "chief" you better look a lot like him.
>
>
>
> I think calling him "Chief" would be a great workplace in-joke... not
>
> because he requires it, because they *like* him.
>
>

Don't forget to say "How!" and do that funny indian warpath drumbeat when you see 'um. Indians love that kind of stuff!



>
>
>
> --
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-10-01 10:24 PM, Helpful person wrote:
> On Wednesday, October 1, 2014 5:49:24 PM UTC-4, Dave Smith wrote:
>> On 2014-10-01 4:42 PM, Helpful person wrote:
>>> On Wednesday, October 1, 2014 3:13:42 PM UTC-4, Dave Smith wrote:
>>
>>> The dandelion was introduced to North America by early settlers. It spread.... like a weed.
>>
>>> Not true, this is one of those erroneous myths. The dandelion was known many years
>>> before the white man arrived. It's not surprising when you think about the method of
>>> dispersion.
>>
>> During the 17th century, dandelions were heavily used as food and
>> medicine. Early colonists who came to the new settlements of the
>> American colonies brought many items from their homeland that they
>> thought they would need in this new land. One of those items was the
>> dandelion.. It was from this very early introduction in American
>> history that dandelions began their spread across uncharted territory.
>> It was the common people looking for a new life who brought this plant
>> with the simple need for something familiar in a strange new place.
>> Many Native American peoples also developed their own uses of the
>> dandelion after it naturalized. Since their introductionin to North
>> America, dandelions have colonized the rest of the world and are just as
>> abundant as other introduced species such as house sparrows and starlings.
>>
>> http://www.sciences360.com/index.php...-america-6181/
>
> Not true. Don't believe everything you find on the internet.
>


I've learned that.... especially when the person posting it calls
himself helpful.

On 10/1/2014 4:44 PM, sf wrote:
> On Wed, 01 Oct 2014 16:27:28 -0500, Moe DeLoughan >
> wrote:
>
>> On 10/1/2014 10:38 AM, sf wrote:
>>> On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
>>> > wrote:
>>>
>>>> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>>>>> http://indiancountrytodaymedianetwor...on-menu-157108
>>>>>
>>>>> I'd really like to visit this restaurant. The dishes look wonderful.
>>>>
>>>> Fascinating. Here's his web site.
>>>>
>>>> http://www.sioux-chef.com/
>>>>
>>>> Be great if he published a book, although the ingredients would be hard to find.
>>>>
>>> From The Heavy Table web site: "Sherman expects The Sioux Chef to have
>>> an accessible menu featuring ingredients that speak of this land; he
>>> also plans to curate monthly tasting menus that will offer a more
>>> daring, experimental dining experience." If he wants his cookbook to
>>> sell, it will need to use ingredients that people won't need to forge
>>> for.
>>>
>>
>> Some people complained about that with the classic "Spirit of the
>> Harvest: North American Indian Cooking" cookbook, yet it sold so well
>> that is has been reissued:
>>
>> http://www.laweekly.com/squidink/201...-bride-hunters
>>
>> (Own it. Love it.)
>>
> Do you cook from it?
>

On occasion. Sourcing many of the ingredients isn't difficult here,
because I learned from Euell Gibbons' books when I was a kid (remember
him?), plus some of the foods are commercially available (onions,
squash, pumpkin, etc). Plus the Native American community harvests and
sells several things such as fresh and dried berries, hand harvested
wild rice. Bison and walleye are sold just about everywhere here.

On 2014-10-01, JohnJohn > wrote:

> You want your ingredients sorted in homogenous little stacks with
> identifying numbers?

If you wouldn't mind. Thank you.

nb

On 10/1/2014 11:38 AM, sf wrote:
> On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
> > wrote:
>
>> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>>> http://indiancountrytodaymedianetwor...on-menu-157108
>>>
>>> I'd really like to visit this restaurant. The dishes look wonderful.
>>
>> Fascinating. Here's his web site.
>>
>> http://www.sioux-chef.com/
>>
>> Be great if he published a book, although the ingredients would be hard to find.
>>
> From The Heavy Table web site: "Sherman expects The Sioux Chef to have
> an accessible menu featuring ingredients that speak of this land; he
> also plans to curate monthly tasting menus that will offer a more
> daring, experimental dining experience." If he wants his cookbook to
> sell, it will need to use ingredients that people won't need to forge
> for.
>
>
True enough. It's admirable to write such a book but not practical in
terms of people using it other than a coffee-table book.

Jill

On 10/1/2014 5:27 PM, Moe DeLoughan wrote:
> On 10/1/2014 10:38 AM, sf wrote:
>> On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
>> > wrote:
>>
>>> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>>>> http://indiancountrytodaymedianetwor...on-menu-157108
>>>>
>>>>
>>>> I'd really like to visit this restaurant. The dishes look wonderful.
>>>
>>> Fascinating. Here's his web site.
>>>
>>> http://www.sioux-chef.com/
>>>
>>> Be great if he published a book, although the ingredients would be
>>> hard to find.
>>>
>> From The Heavy Table web site: "Sherman expects The Sioux Chef to have
>> an accessible menu featuring ingredients that speak of this land; he
>> also plans to curate monthly tasting menus that will offer a more
>> daring, experimental dining experience." If he wants his cookbook to
>> sell, it will need to use ingredients that people won't need to forge
>> for.
>>
>
> Some people complained about that with the classic "Spirit of the
> Harvest: North American Indian Cooking" cookbook, yet it sold so well
> that is has been reissued:
>
> http://www.laweekly.com/squidink/201...-bride-hunters
>
>
> (Own it. Love it.)
>
>
I own Elizabeth Luard's 'Old World Kitchen', doesn't mean I cook like
that.

Jill

On 10/2/2014 2:57 PM, Moe DeLoughan wrote:
> On 10/1/2014 4:44 PM, sf wrote:
>> On Wed, 01 Oct 2014 16:27:28 -0500, Moe DeLoughan >
>> wrote:
>>
>>> On 10/1/2014 10:38 AM, sf wrote:
>>>> On Wed, 1 Oct 2014 08:07:50 -0700 (PDT), Helpful person
>>>> > wrote:
>>>>
>>>>> On Wednesday, October 1, 2014 10:51:35 AM UTC-4, ImStillMags wrote:
>>>>>> http://indiancountrytodaymedianetwor...on-menu-157108
>>>>>>
>>>>>>
>>>>>> I'd really like to visit this restaurant. The dishes look
>>>>>> wonderful.
>>>>>
>>>>> Fascinating. Here's his web site.
>>>>>
>>>>> http://www.sioux-chef.com/
>>>>>
>>>>> Be great if he published a book, although the ingredients would be
>>>>> hard to find.
>>>>>
>>>> From The Heavy Table web site: "Sherman expects The Sioux Chef to
>>>> have
>>>> an accessible menu featuring ingredients that speak of this land; he
>>>> also plans to curate monthly tasting menus that will offer a more
>>>> daring, experimental dining experience." If he wants his cookbook to
>>>> sell, it will need to use ingredients that people won't need to forge
>>>> for.
>>>>
>>>
>>> Some people complained about that with the classic "Spirit of the
>>> Harvest: North American Indian Cooking" cookbook, yet it sold so well
>>> that is has been reissued:
>>>
>>> http://www.laweekly.com/squidink/201...-bride-hunters
>>>
>>>
>>> (Own it. Love it.)
>>>
>> Do you cook from it?
>>
>
> On occasion. Sourcing many of the ingredients isn't difficult here,
> because I learned from Euell Gibbons' books when I was a kid (remember
> him?), plus some of the foods are commercially available (onions,
> squash, pumpkin, etc). Plus the Native American community harvests and
> sells several things such as fresh and dried berries, hand harvested
> wild rice. Bison and walleye are sold just about everywhere here.
>
I can get onions, squash, pumpkin easily. Corn, certainly. Dried
berries, not so much. Wild rice I have to order but I have plenty of it
in the pantry (I love wild rice, and yes, I know it's a grain, not
"rice"). Bison and walleye (pike), not here in SC.

Jill