"An internet resource for indigenous ethno-technology focusing on the arts of Eastern Woodland Indian Peoples, providing historical & contemporary background with instructional how-to's & references."
News, crafts, recipes, art, language links, it's a treasure.
I particularly enjoy the humor laced through some of the articles, especially the recipes.
I used to enjoy wildcrafting. I don't do much any more, shy of going in the backyard now and then for some catnip, but I rediscovered one of my favorite summer beverages on the site today:
Staghorn (Red) Sumac Tea.
Tastes like pink lemonade, hibiscus tea, and rose hips.
For fans of Middle Eastern foods, red sumac powder is the tangy red stuff resembling paprika you find sprinkled on lots of dishes. As I can no longer have lemon, I plan to stock up on the sumac powder from a local middle eastern grocery store. If I were still wildcrafting, it grows all over the place here in Michigan, but I'll just be glad I have great ethnic stores nearby.
No lemons? Is that all citrus fruit like limes and oranges as well, or just specifically lemons
Hi Zina, it's anything with citric acid and/or sodium citrate in it, I'm afraid. I even need to be careful not to eat too many dried/mature beans, as they contain citric acid as a natural consequence of the krebs cycle (in my rudimentary understanding of chemistry).
Once they are cooked and rinsed they are less acidic, thank goodness. Acetic acid (vinegar), oxalic acid (rhubarb, sumac, sorrel), those are fine for me.