The New Era of Indigenous Dining
via saveur.com
Short excerpt below. Read at the original source.
Marcos Sayas. Marcos Sayas At Naagan in Ontario, Ojibwe chef Zach Keeshig avoids ingredients that settlers introduced to the Americas. Acid comes not from lemons but from morels he harvests and pickles in vinegar made from leftover apple cores. Homegrown peppery greens like arugula and nasturtium replace black pepper. He’s even working to eliminate sunflower […]