On 13 August 1990 members of the Mille Lacs Band of Ojibwe filed a lawsuit against the State of Minnesota for interfering with the hunting, fishing, and gathering rights that had been guaranteed to them in an 1837 treaty with the United States. In order to interpret the treaty the courts had to consider historical circumstances, the intentions of the parties, and the treaty's implementation. The Mille Lacs Band faced a mammoth challenge. How does one argue the Native side of the case when all historical documentation was written by non- Natives? The Mille Lacs selected six scholars to testify for them. Published here for the first time, Charles Cleland, James McClurken, Helen Tanner, John Nichols, Thomas Lund, and Bruce White discuss the circumstances under which the treaty was written, the personalities involved in the negotiations and the legal rhetoric of the times, as well as analyze related legal conflicts between Natives and non- Natives. Justice Sandra Day O'Connor delivered the 1999 Opinion of the [United States Supreme] Court.

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.

The Great Lakes fur trade spanned two centuries and thousands of miles, but the story of one particular family, the Cadottes, illuminates the history of trade and trapping while exploring under-researched stories of French-Ojibwe political, social, and economic relations. Multiple generations of Cadottes were involved in the trade, usually working as interpreters and peacemakers, as the region passed from French to British to American control. Focusing on the years 1760 to 1840—the heyday of the Great Lakes fur trade—Robert Silbernagel delves into the lives of the Cadottes, with particular emphasis on the Ojibwe–French Canadian Michel Cadotte and his Ojibwe wife, Equaysayway, who were traders and regional leaders on Madeline Island for nearly forty years. In The Cadottes: A Fur Trade Family on Lake Superior, Silbernagel deepens our understanding of this era with stories of resilient, remarkable people.

The Ojibwe people call wild rice “mahnomen,” the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America’s only native grain, from its emergence in the western Great Lakes area to its use in today’s kitchens. The book demystifies the purchasing of wild rice—black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice—clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets). The recipes range from simple soups to gourmet entrées and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today’s wild rice is cultivated in flooded fields—rice paddies—in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious—naturally occurring wild rice or cultivated wild rice? Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The scope of this bibliography is delineated in the table of contents and is comprehensive insofar as practicable.