On a recent visit to Cherokee, North Carolina, I noticed one curiously missing element; Real Traditional Native American foods! There are reasons for this I wont go into now, but it affects most native nations across the United States. After doing a little research, I have found that there are many more Native American restaurants out west like The Desert Rain Cafe, & The Sioux Chef, (Minnesotas first Pre-Contact inspired Native American Restaurant featuring the wild and cultivated foods of the Dakota and Ojibwe Tribes of the Midwest.) among a few others in New York City. These are the original local organics! Without the use of Global Ingredients, they are bringing back to life and utilizing the pre-columbian flavors of the Plains, Mountains Rivers Valleys, Forests and Lakes around us, and of the Upper Midwest and Southwest. Flavors like chokecherry, timpsula root, maple, wild rice, sumac, pine, wild mint, wild onion, cattail, deer, turkey, duck, rabbit, bison and etc... The culinary history and flavors of Americas Native peoples are beautiful, bountiful and sacred.
Posted on: Tue, 18 Nov 2014 22:58:07 +0000
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