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.
Archive Material - Subscription required to continue reading
Log in or activate your account if you are a current Bemidji Pioneer subscriber.
Not sure if you have an account? Email us at firstname.lastname@example.org and we can help you.