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.
Get the full story
Subscribe or Log In
Are you a newspaper subscriber but you don't have a Digital Access account yet? Activate your account.
You will need your subscription account number and phone number. Not sure if you have an account? Email us or call (218) 333-9200 and we can help you.