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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

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BEMIDJI — The forest can provide a feast, according to chef Sean Sherman.

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Laurie Swenson
Laurie Swenson is a reporter/copy editor for the Bemidji Pioneer. She has been with the Pioneer since 2004.
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