My husband’s new favorite news source is the US edition of the Guardian, and I can see why. It covers national and world affairs well and has some really unusual articles.
This one by Johanna Derry on Native American cuisine appealed to us both because of several years spent in Minneapolis. Back in the 1990s, there was no Native American food truck, but there was a nice restaurant on Franklin Street next to a Native American store, and we ate there a few times.
Derry writes, “Travel across the US and the cuisine doesn’t change much from state to state. It has a reputation for being sodium-filled, sweetened and glutenous (though, arguably, delicious) food. But chef Sean Sherman, known as the Sioux Chef, is hoping to redefine what we think of as ‘American’ food.
“At his newly launched Minneapolis food truck Tatanka, named after the American bison, dishes are made with ingredients that could be found living or growing locally before the arrival of European settlers. So you can forget processed sugars, wheat flour, beef, chicken and pork, Sherman serves wild rice and taco-style cornflour cakes with bison, turkey or rabbit, topped with wild greens and washed down with maple water. As well as being truly American, the food is super-healthy, organic – and local.
“ ‘We’ve worked with a couple of native-run farms to grow back some heirloom varieties of beans, squash, melon and corn,’ says Sherman.
“As well as introducing Minnesotan foodies to indigenous foods, the truck – which is supported by Little Earth, an urban Native American community – will head out to reservations, too, to reintroduce native populations to the healthier diet of their ancestors.”
Photo: The Guardian
Tatanka Food truck, Native-American cuisine in Minneapolis
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