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We may think of American cuisine as ever-expanding, but Slow Food
USA curates a growing online catalog of ingredients in danger of
extinction. Featuring heirloom cider apples, wild rice and more,
this list provides the impetus for food historian Sarah Lohman to
travel across America seeking these rare foods. With vibrant prose
and a hands-on approach, Lohman illuminates why we need to preserve
these largely Indigenous culinary customs that were nearly
eradicated due to colonisation. She travels into the heart the
Navajo Nation, where butchering a Navajo-Churro lamb is the first
step in the creation of flavourful blood sausages; and to Lummi
Island in northwest Washington, where we meet those who are working
hard to keep up a traditional, sustainable method of salmon
fishing. Those drawn into this world of highly localised foods will
learn how to support the farmers, shepherds, fishers and other
producers by seeking out their products, supporting community
organisations and sharing the stories of these cherished foods.
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