This Thanksgiving, while many Americans are fussing over turkeys and emptying cans of cranberry “sauce” onto plates, Spring Olson will be cooking up a meal of pheasant stuffed with sweetgrass, topped with bison-cedar gravy and served with sides of green beans and wild rice. If that seems like a far cry from the traditional Thanksgiving […]
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Giving Thanks for What the Land Provides
Local indigenous farmer is part of a growing nationwide movement to restore native foodways, and a connection to the land