Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest

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.

A chapter on wild rice makes clear the crucial role manoomin plays in cultural and economic survival. A look at freshwater fish is concerned with shifts in climate and thr...