Sean Sherman, the chef behind Owamni in Minneapolis, has won countless awards for doing the hard, heartbreaking work of resurrecting indigenous foodways. It’s difficult to contemplate all the nourishing ideas and ingredients that were subjected to cultural erasure after Europeans landed in North America, but Sherman is doing what he can to bring them back. His book celebrates a lost cuisine that also happens to be tremendously healthy — and full of nutrient-packed ingredients like amaranth and chaga, wild rice and chokecherries, mushrooms and seeds and squashes and beans. So much to eat — and so much to learn.
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