Download Free The 1941 Minnesota Wild Rice Crop Book in PDF and EPUB Free Download. You can read online The 1941 Minnesota Wild Rice Crop and write the review.

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.
"Child uses her grandparents' story as a gateway into discussion of various kinds of labor and survival in Great Lakes Ojibwe communities, from traditional ricing to opportunistic bootlegging, from healing dances to sustainable fishing. The result is a portrait of daily work and family life on reservations in the first half of the twentieth century"--
A groundbreaking exploration of the remarkable women in Native American communities. Too often ignored or underemphasized in favor of their male warrior counterparts, Native American women have played a more central role in guiding their nations than has ever been understood. Many Native communities were, in fact, organized around women's labor, the sanctity of mothers, and the wisdom of female elders. In this well-researched and deeply felt account of the Ojibwe of Lake Superior and the Mississippi River, Brenda J. Child details the ways in which women have shaped Native American life from the days of early trade with Europeans through the reservation era and beyond. The latest volume in the Penguin Library of American Indian History, Holding Our World Together illuminates the lives of women such as Madeleine Cadotte, who became a powerful mediator between her people and European fur traders, and Gertrude Buckanaga, whose postwar community activism in Minneapolis helped bring many Indian families out of poverty. Drawing on these stories and others, Child offers a powerful tribute to the many courageous women who sustained Native communities through the darkest challenges of the last three centuries.
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.