Here is one of our premier Native Chefs: Ive done a lot of mixing - TopicsExpress

Here is one of our premier Native Chefs: Ive done a lot of mixing and matching, I may take the quinoa from Bolivia and Peru and mix it with wild rice from Ojibwe. It is a huge challenge. Thats why you dont see very many cookbooks out there. It is certainly open to interpretation, because we were and pretty much, and still are, an oral tradition people. m.jsonline/food//native-american-chef-shares-indigenous-culinary-traditions-b99373455z1-281482041.html

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