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.

Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook. Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.

This is the first book of its kind to bring forward the rich tradition of wild rice in Michigan and its importance to the Anishinaabek people who live there. Manoomin: The Story of Wild Rice in Michigan focuses on the history, culture, biology, economics, and spirituality surrounding this sacred plant. The story travels through time from the days before European colonization and winds its way forward in and out of the logging and industrialization eras. It weaves between the worlds of the Anishinaabek and the colonizers, contrasting their different perspectives and divergent relationships with Manoomin. Barton discusses historic wild rice beds that once existed in Michigan, why many disappeared, and the efforts of tribal and nontribal people with a common goal of restoring and protecting Manoomin across the landscape.

A “must-have guide” to reducing symptoms related to migraine, vertigo, and Meniere’s disease, including over 75 trigger-free recipes (Mark Hyman, MD, director of the Cleveland Clinic Center for Functional Medicine). In The Migraine Relief Plan, certified health and wellness coach Stephanie Weaver outlines a new, step-by-step lifestyle approach to reducing migraine frequency and severity. Using the latest research, extensive testing, and her own experience with a migraine diagnosis, Weaver has designed an accessible plan to help those living with migraine, headaches, or Meniere’s disease. Over the course of eight weeks, the plan gradually transitions readers into a healthier lifestyle, including key behaviors such as regular sleep, trigger-free eating, gentle exercise, and relaxation techniques. The book also collects resources—shopping lists, meal plans, symptom tracking charts, and kitchen-tested recipes for breakfast, lunch, snacks, and dinner—to provide the necessary tools for success. The Migraine Relief Plan encourages readers to eat within the guidelines while still helping them follow personal dietary choices, like vegan or Paleo, and navigate challenges, such as parties, work, and travel. An essential resource for anyone who lives with head pain—or their loved ones—this book will inspire you to rethink your attitude toward health and wellness.

Get the cookbook with a varied collection of recipes and “how to” instructions that make cooking with wild rice a breeze. Wild rice, one of the most versatile, nutritious, and flavorful grains, has been an important food source for hundreds of years. The warm, nutty taste and rich texture makes any dish a special one. This varied collection of recipes by Beatrice Ojakangas begins with basic “how to” instructions. Find out the best ways to cook wild rice on a range top, in the oven, and in the microwave, as well as how to “pop” wild rice. From there, recipes are divided into sections: appetizers, soups, salads and dressings, side dishes, main dishes, baked goods, and desserts. So there is something for every occasion! Inside you’ll find More than 80 proven recipes featuring wild rice “How to” instructions for preparing wild rice Variety of dishes, from soups to entrees to desserts Beatrice has written many articles for national food magazines. She wrote a weekly newspaper column for a number of years and has authored many cookbooks. With more than 80 of her favorite recipes, this is an essential addition to any cookbook collection.

The path to a healthy body and happy belly is paved with real food--fresh, wholesome, sustainable food--and it doesn't need to be so difficult. No one knows this more than Kathryne Taylor of America's most popular vegetarian food blog, Cookie and Kate. With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone--vegetarians, vegans, and meat-eaters alike--how to eat well and feel well. With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She'll change your mind about kale and quinoa, and show you how to make the best granola you’ve ever tasted. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Of course, Love Real Food wouldn't be complete without plenty of stories starring Taylor's veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to "eat this," but to eat like this. Take it from her readers: you'll love how you feel.