Chef Sean Sherman explains to Josh Pearson (not pictured) how he will mix freshly made puffed wild rice with a pemmican mixture. Looking on are, from left, Kurt Wayne, Shari Bebeau and Carol Lindquist, participants in the Native Foods Cooking Class Tuesday night in the Harmony Co-op Community Kitchen. The class was part of Sustainable Tuesdays. Laurie Swenson | Bemidji Pioneer
Class highlights Native American food culture
BEMIDJI — The forest can provide a feast, according to chef Sean Sherman.
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