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Lingonberry jam with mustamakkara, a traditional food in Tampere, Finland. Swedish meatballs served with a side of lingonberry jam. Raw lingonberries are 86% water, 13% carbohydrates , 1% protein , and contain negligible fat . [ 27 ]
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
Wild service-tree: Sorbus torminalis: Native to Europe, south to northwest Africa, and southeast to southwest Asia: Berries (from September), edible raw, but hard and bitter unless bletted [32] Lime: Tilia × europaea: Occasionally in the wild in Europe, or commonly grown in parks, on roadsides or in ornamental woods: Flowers (in full bloom ...
The roasted half duck, served with wild rice, asparagus, and either orange brandy or lingonberry sauce. Reviewer rave: "We had a great meal. Best jumbo ( really huge ) shrimps pasta in a delicate ...
In an effort to revive traditional diets, the Nuu-chah-nulth Tribal Council and sixteen tribes have contributed to recipes in a traditional wild food cookbook. The 90-page cookbook focuses on traditional recipes and seasonal ingredients from the west coast of Vancouver Island and Northern Washington.
Seabirds are turning up coated in oil along Pacific Northwest coastlines, and wildlife officials are trying to figure out why. An oiled common murre was first discovered May 19, the Washington ...
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Grains such as corn, wild rice, and wheat are used. Canned fruits and vegetables are used in hotdishes and dessert salads. Minnesotan cuisine is notable for the common use of wild and foraged foods, including wild rice, blueberry, raspberry, blackberry, chokecherry, morels, hazelnuts, and pecan truffles.