Provides information about wild rice, a native grain of the Upper Great Lakes region, and shares recipes for appetizers, soups, salads, main dishes, stuffings, breads, side dishes, and desserts which feature wild rice

Explores in detail the technology of harvesting and processing the grain, the important place of wild rice in Ojibway ceremony and legend, including the rich social life of the traditional rice camps, and the volatile issues of treaty rights. Wild rice has always been essential to life in the Upper Midwest and neighboring Canada. In this far-reaching book, Thomas Vennum Jr. uses travelers' narratives, historical and ethnological accounts, scientific data, historical and contemporary photographs and sketches, his own field work, and the words of Native people to examine the importance of this wild food to the Ojibway people. He details the technology of harvesting and processing, from seventeenth-century reports though modern mechanization. He explains the important place of wild rice in Ojibway ceremony and legend and depicts the rich social life of the traditional rice camps. And he reviews the volatile issues of treaty rights and litigations involving Indian problems in maintaining this traditional resource. A staple of the Ojibway diet and economy for centuries, wild rice has now become a gourmet food. With twentieth-century agricultural technology and paddy cultivation, white growers have virtually removed this important source of income from Indigenous hands. Nevertheless, the Ojibway continue to harvest and process rice each year. It remains a vital part of their social, cultural, and religious life.

Many North American plants have characteristics that are especially promising as candidates for expanding our food supply and generating new economically competitive crops. This book is an informative analysis of the top 100 indigenous food plants of North America, focusing on those species that have achieved commercial success or have substantial market potential. The book's user-friendly format provides concise information on each plant. It examines the geography and ecology, history, economic and social importance, food and industrial uses, and the economic future of each crop.

Culled from the best of Minnesota History magazine, these essays on 200 years of Minnesota history encompass a wide range of its past, from frontier life to the age of technological innovation, from Dakota and Ojibwe history to the story of a Chinese family in St. Paul, from lumber workers' and truckers' strikes to the women's suffrage movement.

From the land where the hot dish began comes a delicious array of kitchen-tested recipes featuring traditional favorites and modern meals for today's casserole cook.

To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.

Free-spirited Judith McMahon's idea of a good adventure doesn't involve taking over her father's lumber business, but the Chippewa country surrounding the mill inflames her imagination. The reality is something she could never have prepared for - a virile stranger who sets her blood on fire, makes her tremble like a fawn, and calls her his enemy. Fierce yet sensual, Strong Hawk is a Chippewa chieftain's son who grieves for his tribe's vanishing way of life. Strong Hawk's own mixed heritage has left him a man torn between worlds. Now this beautiful white woman has come to threaten his wilderness... and steal his heart. Together, they face a dark storm of danger and treachery, guided only by the beating of their hearts, and dreams of a new beginning...

Crack open a cold one and venture into the fun and exciting world of Minnesota craft beers, taprooms, and brewmasters with this inside look at beer making and beer culture.