“Spirit, History, and Passion are active in Native Foods”

Chef’s Comment:

“Right now, the market and sourcing for California Native and America’s indigenous ingredients are almost nonexistent. Education, marketing, and supply of native species can only grow if we eat them, thereby creating a demand for them. I work to help this cause.”

Let me show you some California and Mediterranean ingredients and  give you a Native American version. This can help you appreciate and maybe spark an interest to seek out our natives next time you cook.   Most of the ingredients,  you may be surprised to know, are fairly well known. ” What’s more local than Native”?

Cal/Med Ingredient	Native American Version
Cous Cous (pasta)	Quinoa (the most complete protein of whole grains)
Arborio Rice	Wild Rice (It’s actually a grass)
Polenta	Yellow, White, Blue, Corn meal
Fava Bean, Flageolet	Lima Bean, Anazasi Bean
Pistachios, Almonds, Walnuts	Pine Nuts, Hazel Nuts, Pecans, Peanuts, Black Walnuts
Sundried tomatoes	Dried Chiles, Dried Breeches ( Sundried Green beans)
White Wheat Flour	Amaranth, Corn, Acorn, Nut and Seed flours (non gluten)
Arugula, Lettuces	Epazote (Ancient Mayan Green), Amaranth Leaves, Miner’s Lettuce
Pomegranates	Prickly pears (Cactus)
Beef	Bison (Less Fat, More Protein), Deer, Elk
Squab	Quail
Chicken	Prairie Chicken (endangered)
Goji Berry, (Wolf Berry), Ligonberry, Raspberry	Native Wolf Berry, Strawberry, Blackberry, Blueberry, Cranberry, Elderberry
Capers	Pickled Nasturtium Seeds (Naturalized)

I can tell you about more native approaches, put together a menu, or use natives to complement your menu.