Angie Harmon is part Native American...
Posted on 08/25/2013 7:37:32 AM PDT by re_tail20
Nephi Craig graduated from culinary school in 2000 and began a promising career. In a few years, he was working his way up the stations at Mary Elaine’s, Arizona’s only five-star French restaurant, led by James Beard Award–winning chef Bradford Thompson. “I was getting a great French, classical training, but something was missing,” says Craig, who is 33. “The French tradition isn’t my tradition, and I wanted to cook in the tradition of my people: Apaches and Navajos.”
It’s an early Tuesday morning in late July, and Craig is driving his 10-year-old son, Ari, and me around the Fort Apache Indian Reservation, which is nestled in the White Mountains of eastern Arizona. Craig, whose mother is Apache and whose late father was Navajo, likes punk rock and skateboarding and is quick to laugh. Though he was born in Whiteriver (the reservation’s largest community) and spent most of his youth there—he also lived for several years on a Navajo reservation—he never thought he’d spend his adulthood here. He went to culinary school in Scottsdale and then spent three years cooking at an affluent country club in the northern part of the city before joining Mary Elaine’s.
“At Mary Elaine’s, we’d use a lot of local ingredients—rabbit, venison, squash, and corn—that I recognized as part of indigenous culinary history but were prepared in the French style,” he says. “And as I got better as a chef, I began to think about using my skills to showcase my own peoples’ culinary ways.”
But he had a lot of learning to do. “Even growing up on the reservation, I got the same two-page social-studies version of our indigenous history,” he says. “You know, the pilgrims and stuff.” After leaving Mary Elaine’s, he began to devote himself to rediscovering indigenous food...
(Excerpt) Read more at thedailybeast.com ...
I’ve got a book WILDWOOD WISDOM by Elsworth Jaeger in which he describes the various meats the Indians used, such as rabbit, porcupine, skunk, muskrat, beaver, dog,and lots more.
Think of eating all that WITHOUT SALT!
As the Mountain Men used to say, “Meat’s meat” as they chowed down on a cougar.
As Charlie Russell once said about those whites who had “gone Indian”, “by the time your hair is shoulder length, you can live without salt!”
I totally believe you.
This just a good excuse for my DH to eat Spanish, which I really like.
Real Indian indian is really gross. Earth worms humans. yuck.
I was wondering when the stupidest comment EVER on Free Republic would be made. I just found it. It’s yours.
Neither did many Indians. They are not easy to kill with a bow and arrow, or spear. I wasn’t saying there was no good food available. I mentioned buffalo and venison. There were a few others. Mutton? Seriously. They were climbing into the Rockies after those bighorn sheep? I don’t think that was common.
Angie Harmon is part Native American...
This chef has Dine (Navaho) roots. They raised sheep for at least 200 years.
You can be as feckless as you desire. You still haven’t eaten antelope. And not all would have had access to it but many did. Not all had access to bear but the plains nomads did. You think you know so much and you really don’t
Plains Indians weren’t in the Plains until horses. They migrated from farther south.
Ok- I could eat without salt; but moose nose, never!
“They took the whole Cherokee Nation,
Locked us (?) on this reservation....”
http://www.youtube.com/watch?v=zQ6RjP7MlXk
really only true for the southern plains....much of the northern tribes were from the Canadian rockies before coming south into the dakota territory
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.