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Reaching Back to Traditional Native American Cooking in Search of Healthier Meals

November 15, 2013 Kathryn Sosbe, Office of Communication, U.S. Forest Service

Elizabeth Nelson tasted then added more spice to a soup made with fiddlehead ferns, those curly leaves of a young fern that resemble the scrolled neck of a superbly crafted violin. Although Nelson has made the soup hundreds of times before, her culinary prowess this day is being documented for a...

Forestry Food and Nutrition Farming
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