Indigenous foods gathering aims to bring Native American culture to the kitchen
RED LAKE, Minn. — Maizie White tossed kale leaves, hunks of watermelon, red onion pieces, toasted pumpkin seeds, and a handful of other ingredients into a salad bowl in front of about two dozen students in her youth cooking class.
"Toasted pumpkins seeds are great because they're very fatty," the 11-year-old told the crowd. "They're very good for you."
The ingredients for her kale and watermelon salad, she later explained, are all available locally, and the salad itself is healthy and easy to make.