Easily one of the most impactful and purposeful restaurant of the past few years. I highly recommend visiting Owamni if you have the chance because it's completely singular. For me, it's hard to believe the food of "here" is completely unfamiliar to me, and that's a revelation.
I’m an avid ATK fan and honestly this is the best video content y’all produce. Bryan is such a thoughtful person and I learn so much about my own culture that I had no concept of prior. Thanks for all you do and I hope this series continues forever!
SO much amazing food in Vancouver, restaurants from the whole world; Japan, Iran, China, Brazil, Jamaica, Thailand, India, Portugal, Palestine, Germany, Ethiopia, Ukraine, Lebanon, Greece, etc... everything... except the people that lived right here... A somber moment
"Just like indigenous people, indigenous plants are super resilient." This really resonates with me. I'm product of mestizaje in latin america, and I just realized I have no idea how my local ascendants even ate.
And it's crazy to think that was on purpose. As an Italian many of my ancestors surely took part in the subjugation of natives and cultural erasure was absolutely part of that. It's bonkers to think that after the violence and genocide people made a concerted effort to make sure Indigenous cultures (music, food ect) were almost unknown to what populations that remained. Meanwhile almost everyone cooks with things like beef and dairy everyday.
Like you said, you're a product of mestizaje, and so are Latin American cultures. It's quite likely that a few of the foods eaten today in your family's country of origin are variations (because of the addition of items introduced with colonisation, esp. dairy & cane sugar) of what your Indigenous ancestors ate.
@@isaiah3872Mestizo food is a fusion between native Amerindian and European food. As a mestiza from the Ecuadorian coast we still eat very native compared to people from Argentina who eat mainly Italian food. Our native food is guanta, sango, llapingachos, humitas, yumitas wrapped in corn tusk, pusungo, chunchuli, yuca, mani sauce technically “Peanut butter sauce” made by Incas for thousands of years, we also have quinoa, encanutado de bocachico, plantain, Guinea pig on a stick etc. our food has mixed but still is very native because the pacific coast is less impacted by Europeans therefore our food is still there. Mexicans as well, they eat corn tortillas which Aztecs cooked on comals after grinding them and turning them to a pasty substance before frying them into a disk, many Mexicans are well trained in American farming because they learned through family passing it on to the next generation. Anglo Farmers say Mexicans don’t need to be trained they know what to do without being told unlike Anglo American workers. Also U.S Native American are the type to eat non native foods but because the gringos wouldn’t let them eat their farmed foods. I compared a meme online titled “I am this native” posted by a U.S native Americans and the food was elbow pasta with ground beef, and I compared it to Ecuadorian food Katso (junebugs) with Kamcha chulpi (toasted corn) it shows our food was not taken away from us basically. Some of our food either mixed or stayed the same. Most mestizos who don’t know much about their ancestral food are born raised in USA. Fiesta supermarket still sell traditional comal, metate, clay bowls, etc. I hope we don’t give these things up.
@@isaiah3872Yes just like tomatoes to Europe. What would Italian food be without the tomato or Irish food without potatoes. Both comes from MesoAmerica
If you do not have The Sioux Chef's Indigenous Kitchen cookbook, you are missing out, because, especially me with little knowledge of indigenous cuisine, this was a great place to start filled with ingredients and combinations I have never used before, and with inspiration through background narration to guide you along the way on why they were used. What an amazing chef to learn from.
I have Sean's cookbook and have been cooking from it in the past month. It's been a revelation. The Whitefish salad and the Braised Turkey Thighs are great to try.
This upload was well timed! I was having my check up with my doctor last week and she asked me what I was doing for thanksgiving. I explained that I always do a non-traditional, “Norman Rockwell” dinner with the turkey. (Last year I did turkey skewers using a Turkish marinade over an open fire) She recommended to me Sean’s cookbook Sioux Chef’s Indigenous Kitchen cookbook. Unfortunately, I had forgot about this until this video and hadn’t ordered the cookbook….but I’ve wronged that mistake before making this comment and look forward to getting it tomorrow. Thanks for sharing and visiting his restaurant.
Great work. Sadly not surprised by some of the comments but people need to know this is a thing that is happening. We live on stolen land and we have been benefiting from that fact for hundreds of years.
I know we need to do more but knowing things like this are thriving in my community makes me proud to be a Minnesotan. I know where we're going on our next date night
THIS IS THE CONTENT WE NEED. One of my favorites of the ATK video 'collection'. No recipe but fantastic information. I know no one in Minneapolis but I now want to go and eat at Owamni... I'll see if I can make it happen. 😎
Love this!!! Grew up in the Black Hills, SD but am a northwesterner now and a culinary student. I found Chef Sherman's cookbook at my local library last year.
One of the things I've always loved about living in a nation of immigrants, especially in a big city, is how easy it is to find ingredients for authentic recipes from around the world. I've been to Chinese, Japanese, Indian, Mexican, Thai, Korean, Puerto Rican, Ukrainian and Polish grocery stores, all of them less than an hour away from my apartment. The people who run these stores are dedicated to carrying on the traditions of their homelands, sourcing ingredients from far away and making their mark on American cuisine. Besides that, the food found in our supermarkets comes from industrial farms across the country and across the border, grown on land that has been altered beyond recognition to allow non-native and genetically engineered plants to grow. It's hard for me to imagine cooking without this system of perpetual bounty. But one of the sad results of this---something that had never occurred to me before watching this video---is that the food we eat has little connection to the soil we stand on. When we stole this land we did our best to scrape away everything that makes it unique. What we produce isn't considered intrinsically good; it's forever in competition with the "Old World" and often found wanting. Wisconsin Parmesan is a poor imitation of real Parmigiano Reggiano. "California Champagne" is a fraud. Yet look at these Indigenous chefs and growers who see that this land is perfect as it is, who celebrate it rather than tear it apart, who find inspiration in the cedar that grows down the street. How lucky we are that Sean Sherman is willing to share his vision with us.
I've been watching his menu through the seasons with my mouth watering, and filled with astonishment. In all this time, I've been amazed that I could eat everything on the menu! ALL of the foods that my body produces antibodies to are from somewhere other than North America! My plan is to make reservations for several days of meals about a year in advance, as I was directed, then find a nearby hotel, and fulfill a life dream by eating to exhilaration.
Wow! Great season of episodes. This is interesting. Reconnecting with your heritage while using what’s around you is good for health of yourself, the spirit and the planet. Here in San Francisco, we have farmers markets six days a week all year round. They pop up in many neighborhoods with many different farms, bakers, food trucks, foragers, etc. It’s fascinating to see what’s going on in other parts of the country. Thank you Bryan.
I just can't believe some of these comments at the way bottom (where they belong, I suppose)! People knocking on something they have never tried to eat, or understand, says more about them than the content in this video. Just sad, insecure folks who want to deflect off of themselves. Bryan, I thought this was a great, thoughtful, and exciting video. Always something new to learn!
I'm pretty sure I saw some purslane in one of the dishes. This is a plant that is native to a huge part of the world and it is my favorite salad green. I don't speak Arabic, i was born in the United States. My parents and grandparents were born in the United States. But I only knew the Arabic word for this plant (butla) until I learned the English word (purslane) in college. When Linda said, where most people look down and see weeds I see food. I said almost the same thing to my neighbor a few days ago before harvesting butla from her garden. Knowing the uses of the plants around you is so important, and when that knowledge is cultural heritage passed down from family it is even more special.
Wow! I live on the Navajo rez and eat natural plants with what I grow. Eat mutton, elk, and beef. Amazing you can have this in the city. Nature food is good medicine for us. Awesome!
re: "i don't know what's a weed and i'm scared to step on the garden plants" vs. "these are the plants that live here and will survive even if you step on them" This type of garden sounds so valuable, I say we need one in every city. There really are SO many native species of plants out there that many people will dismiss as weeds / inedible, but there's a world of usefulness and wealth and knowledge out there that American schools simply do not teach.
The Indigenous Food Lab had a booth at the MN State Fair this year and omg, the food was delicious. I'm certainly converted when it comes to crickets now.
When I visited New Orleans with my kids, we stopped at the Aquarium & Insectarium. Yes, they were serving free samples of crickets and other insects. I decided to be brave and give it a try - they weren’t bad! Kinda tasty, actually, like trail mix seeds. I’d have no problem eating them again. 🐜
I would love to learn about the indigenous edible plants. Does that garden program have a book, or videos available? I've been pulling mallows out of my garden for years, and had no idea i could eat them!
I tried going to his restaurant when I was in Minneapolis on the 4th of July but they were booked up. I'm definitely going to try to learn some first nations cuisine and cook that for thanksgiving from now on.
About the crickets. All i have to say is what my Mom told us kids when we were little. She said, if you don't like it, you don't have to eat it, BUT you just can't look at something and say you don't like it, you have to actually TASTE it. If after you taste it, if you don't like it you don't have to eat it.
My parents were exactly that way. My father was an airline pilot after the Korean War until he passed in 1991, and we traveled a LOT. If we knew we didn’t like something we didn’t have to eat it, but my younger brother and I really enjoyed almost everything 😊. I don’t believe in a supreme deity but I can get behind the idea that eat, drink and be happy is “proof that god loves us and wants us to be happy”.
We have at least two different trees here in North America that we refer to as "hemlock". We have what I was taught to call European Hemlock. It is definitely poisonous. (Ask Socrates...) We also have what many call "Hemlock Fir". I have heard from many people that it's not poisonous, but I would never take a chance on distinguishing between the two. I'll just take a plane to Minneapolis and let this very knowledgeable restauranteur pick it out for me.
It's like nightshade, tomatoes and i think eggplant are part of the nightshade family. Same as some pine needles make delicious tea and some will make you have to change your pants haha
I designed almost an exact same restaurant as a prospectus in 2003. My gf at the time even designed a sample webpage for the restaurant. I wonder what prompted his epiphany? It would be fun if he saw my webpage and ran with it.
Not to raise over such a nice video, but is getting cedar branches from right outside an urban restaurant a good idea? What if they have been sprayed with chemical treatments?
@@barbarac8422 I did a food demo with cicadas decades ago for Central Ohio parks and rec and made bread put of them, numerous finger appetizers, stir fry, and various chocolates. They are tasty. They have kind of an earthy mushroom flavor when cooked. You have to be careful though, people with crustacean allergies will react the same. I even ate one raw for the reporters. Lol It was fun. CNN picked it up and I got calls from all over the world. My aunt even saw it on the jumbotron at a Cleveland Indians game. Lol
Lol gotta unsub not because these wannabe travel channel vids suck but I don’t watch these vids for political bs and the decolonize shirt was the first thing I noticed so I’ll be getting cooking tips and product recommendations from a channel capable of doing that because apparently America’s test kitchen isn’t
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
This is what cultural healing looks like. Thank you for supporting this restaurant and boosting these voices.
Easily one of the most impactful and purposeful restaurant of the past few years. I highly recommend visiting Owamni if you have the chance because it's completely singular. For me, it's hard to believe the food of "here" is completely unfamiliar to me, and that's a revelation.
I’m an avid ATK fan and honestly this is the best video content y’all produce. Bryan is such a thoughtful person and I learn so much about my own culture that I had no concept of prior. Thanks for all you do and I hope this series continues forever!
You're telling a story which needs to be told. Beautiful
SO much amazing food in Vancouver, restaurants from the whole world; Japan, Iran, China, Brazil, Jamaica, Thailand, India, Portugal, Palestine, Germany, Ethiopia, Ukraine, Lebanon, Greece, etc... everything... except the people that lived right here...
A somber moment
Sean makes me so proud to be a Minnesotan. Definitely checking out Owamni as soon as I can, thank you for this video!
"Just like indigenous people, indigenous plants are super resilient." This really resonates with me. I'm product of mestizaje in latin america, and I just realized I have no idea how my local ascendants even ate.
And it's crazy to think that was on purpose. As an Italian many of my ancestors surely took part in the subjugation of natives and cultural erasure was absolutely part of that. It's bonkers to think that after the violence and genocide people made a concerted effort to make sure Indigenous cultures (music, food ect) were almost unknown to what populations that remained. Meanwhile almost everyone cooks with things like beef and dairy everyday.
Like you said, you're a product of mestizaje, and so are Latin American cultures. It's quite likely that a few of the foods eaten today in your family's country of origin are variations (because of the addition of items introduced with colonisation, esp. dairy & cane sugar) of what your Indigenous ancestors ate.
I hope some day I'll be able to try his food. It sounds like everything I believe in about cooking. ❤
@@isaiah3872Mestizo food is a fusion between native Amerindian and European food. As a mestiza from the Ecuadorian coast we still eat very native compared to people from Argentina who eat mainly Italian food. Our native food is guanta, sango, llapingachos, humitas, yumitas wrapped in corn tusk, pusungo, chunchuli, yuca, mani sauce technically “Peanut butter sauce” made by Incas for thousands of years, we also have quinoa, encanutado de bocachico, plantain, Guinea pig on a stick etc. our food has mixed but still is very native because the pacific coast is less impacted by Europeans therefore our food is still there. Mexicans as well, they eat corn tortillas which Aztecs cooked on comals after grinding them and turning them to a pasty substance before frying them into a disk, many Mexicans are well trained in American farming because they learned through family passing it on to the next generation. Anglo Farmers say Mexicans don’t need to be trained they know what to do without being told unlike Anglo American workers. Also U.S Native American are the type to eat non native foods but because the gringos wouldn’t let them eat their farmed foods. I compared a meme online titled “I am this native” posted by a U.S native Americans and the food was elbow pasta with ground beef, and I compared it to Ecuadorian food Katso (junebugs) with Kamcha chulpi (toasted corn) it shows our food was not taken away from us basically. Some of our food either mixed or stayed the same. Most mestizos who don’t know much about their ancestral food are born raised in USA. Fiesta supermarket still sell traditional comal, metate, clay bowls, etc. I hope we don’t give these things up.
@@isaiah3872Yes just like tomatoes to Europe. What would Italian food be without the tomato or Irish food without potatoes. Both comes from MesoAmerica
If you do not have The Sioux Chef's Indigenous Kitchen cookbook, you are missing out, because, especially me with little knowledge of indigenous cuisine, this was a great place to start filled with ingredients and combinations I have never used before, and with inspiration through background narration to guide you along the way on why they were used. What an amazing chef to learn from.
I have Sean's cookbook and have been cooking from it in the past month. It's been a revelation. The Whitefish salad and the Braised Turkey Thighs are great to try.
I have the book but have been too afraid to make things haha. Where do you source some of the harder to find ingredients from?
I have it, too! Great recipe book, I highly recommend it!
@@Joshe16821 there were only a couple thing I had to mail order (the special wild rice for one)
thank you Cooks Country for giving us the stories behind the food, and also the tastiest recipes
This upload was well timed! I was having my check up with my doctor last week and she asked me what I was doing for thanksgiving. I explained that I always do a non-traditional, “Norman Rockwell” dinner with the turkey. (Last year I did turkey skewers using a Turkish marinade over an open fire) She recommended to me Sean’s cookbook Sioux Chef’s Indigenous Kitchen cookbook. Unfortunately, I had forgot about this until this video and hadn’t ordered the cookbook….but I’ve wronged that mistake before making this comment and look forward to getting it tomorrow.
Thanks for sharing and visiting his restaurant.
Great work. Sadly not surprised by some of the comments but people need to know this is a thing that is happening. We live on stolen land and we have been benefiting from that fact for hundreds of years.
I know we need to do more but knowing things like this are thriving in my community makes me proud to be a Minnesotan. I know where we're going on our next date night
Yes! I live in Minneapolis and need to get to that restaurant soon.
@@shetaz905I was told to make reservations well in advance! Good luck!
@@grovermartin6874 I found out I could just walk in to the bar for happy hour!
THIS IS THE CONTENT WE NEED. One of my favorites of the ATK video 'collection'. No recipe but fantastic information. I know no one in Minneapolis but I now want to go and eat at Owamni... I'll see if I can make it happen. 😎
I love this! I'm 27% Native American Indian. I know little about my food culture and I love this video. Keep up the wonderful work and kudos to Sean.
Love this!!! Grew up in the Black Hills, SD but am a northwesterner now and a culinary student. I found Chef Sherman's cookbook at my local library last year.
One of the things I've always loved about living in a nation of immigrants, especially in a big city, is how easy it is to find ingredients for authentic recipes from around the world. I've been to Chinese, Japanese, Indian, Mexican, Thai, Korean, Puerto Rican, Ukrainian and Polish grocery stores, all of them less than an hour away from my apartment. The people who run these stores are dedicated to carrying on the traditions of their homelands, sourcing ingredients from far away and making their mark on American cuisine.
Besides that, the food found in our supermarkets comes from industrial farms across the country and across the border, grown on land that has been altered beyond recognition to allow non-native and genetically engineered plants to grow. It's hard for me to imagine cooking without this system of perpetual bounty.
But one of the sad results of this---something that had never occurred to me before watching this video---is that the food we eat has little connection to the soil we stand on. When we stole this land we did our best to scrape away everything that makes it unique. What we produce isn't considered intrinsically good; it's forever in competition with the "Old World" and often found wanting. Wisconsin Parmesan is a poor imitation of real Parmigiano Reggiano. "California Champagne" is a fraud.
Yet look at these Indigenous chefs and growers who see that this land is perfect as it is, who celebrate it rather than tear it apart, who find inspiration in the cedar that grows down the street. How lucky we are that Sean Sherman is willing to share his vision with us.
Oh yeah!! That wild rice dish looks so delicious!! And it's the kind of dish that makes my body feel good after I eat it.
I've been watching his menu through the seasons with my mouth watering, and filled with astonishment.
In all this time, I've been amazed that I could eat everything on the menu! ALL of the foods that my body produces antibodies to are from somewhere other than North America!
My plan is to make reservations for several days of meals about a year in advance, as I was directed, then find a nearby hotel, and fulfill a life dream by eating to exhilaration.
That sounds great! be sure to check out his cookbook too!
Wow! Great season of episodes. This is interesting. Reconnecting with your heritage while using what’s around you is good for health of yourself, the spirit and the planet. Here in San Francisco, we have farmers markets six days a week all year round. They pop up in many neighborhoods with many different farms, bakers, food trucks, foragers, etc. It’s fascinating to see what’s going on in other parts of the country. Thank you Bryan.
This video was amazing and very enlightening! His restaurant is on my bucket list!
This is the most wonderful series. Very interesting topical and makes me want to learn more. Thank you for it.
Took my folks to Owamni last year. Such an amazing and delicious learning experience with a welcoming and natural ambience. Highly recommend a visit!
I just can't believe some of these comments at the way bottom (where they belong, I suppose)!
People knocking on something they have never tried to eat, or understand, says more about them than the content in this video.
Just sad, insecure folks who want to deflect off of themselves.
Bryan, I thought this was a great, thoughtful, and exciting video. Always something new to learn!
Yeah, imagine feeling so threatened by food.
This is one of the best videos you've made. I learned so much.
I have Sean’s cook book. It’s really interesting and eye opening about how disconnected from our foods we are .
I'm pretty sure I saw some purslane in one of the dishes. This is a plant that is native to a huge part of the world and it is my favorite salad green. I don't speak Arabic, i was born in the United States. My parents and grandparents were born in the United States. But I only knew the Arabic word for this plant (butla) until I learned the English word (purslane) in college.
When Linda said, where most people look down and see weeds I see food.
I said almost the same thing to my neighbor a few days ago before harvesting butla from her garden.
Knowing the uses of the plants around you is so important, and when that knowledge is cultural heritage passed down from family it is even more special.
An inspiring episode. Beautiful. Thank you, made my day.
Wow! I live on the Navajo rez and eat natural plants with what I grow. Eat mutton, elk, and beef. Amazing you can have this in the city. Nature food is good medicine for us. Awesome!
re: "i don't know what's a weed and i'm scared to step on the garden plants"
vs. "these are the plants that live here and will survive even if you step on them"
This type of garden sounds so valuable, I say we need one in every city. There really are SO many native species of plants out there that many people will dismiss as weeds / inedible, but there's a world of usefulness and wealth and knowledge out there that American schools simply do not teach.
The Indigenous Food Lab had a booth at the MN State Fair this year and omg, the food was delicious. I'm certainly converted when it comes to crickets now.
This was a wonderful video! Very informative and inspiring. Thanks for uploading! ❤
I am so glad you posted this. I heard it on NPR.
This was a very well made video where I really appreciate the hosts patience and humility.
this is beautiful. such a thoughtful piece that highlights how food can hold so much meaning behind it AND be delicious!
This is awesome!! Thank you!
Food IS medicine for the body and spirit.
When I visited New Orleans with my kids, we stopped at the Aquarium & Insectarium. Yes, they were serving free samples of crickets and other insects. I decided to be brave and give it a try - they weren’t bad! Kinda tasty, actually, like trail mix seeds. I’d have no problem eating them again. 🐜
Amazing video!! Those two prepared dishes looked delicious! And all of this is so very important!
This was GREAT.
Thank you.
This is fascinating, thank you for this segment
This is a great story! Thank you for sharing it!
There is a standard for crickets. Mexican indigenous people regularly eat them.
If given a choice, they wouldn't. You can't digest the exo-skeletons. And they contain parasites.
I am Mexican; I have NEVER eaten any insects.
@@peregrinefalcon6747 And?
@@peregrinefalcon6747 It's most common in Oaxaca.
I wish I traveled now. I'd go back to Minneapolis to eat.
I wanted to go to culinary school but RUclips made it possible for me to learn from someone like you
I would love to learn about the indigenous edible plants. Does that garden program have a book, or videos available?
I've been pulling mallows out of my garden for years, and had no idea i could eat them!
Awesome is all I can say!
I’ve eaten his food a couple times at local events and he’s amazing. I love his food
The original American food!
Thank you for covering this.
Great work here. I'm looking up NATIFS market right now.
WHAT? There's no standard for Crickets? 🤣 Great segment! A Native American restaurant, Genius!
Except there is. There are specific ways to prepare them.
Is it? Is it genius?
I tried going to his restaurant when I was in Minneapolis on the 4th of July but they were booked up.
I'm definitely going to try to learn some first nations cuisine and cook that for thanksgiving from now on.
Outstanding story!
Love that ethnobotnist!
About the crickets. All i have to say is what my Mom told us kids when we were little. She said, if you don't like it, you don't have to eat it, BUT you just can't look at something and say you don't like it, you have to actually TASTE it. If after you taste it, if you don't like it you don't have to eat it.
My mom was caring and told me not to eat bugs. You will get parasites so good luck.
My parents were exactly that way. My father was an airline pilot after the Korean War until he passed in 1991, and we traveled a LOT. If we knew we didn’t like something we didn’t have to eat it, but my younger brother and I really enjoyed almost everything 😊. I don’t believe in a supreme deity but I can get behind the idea that eat, drink and be happy is “proof that god loves us and wants us to be happy”.
@@cathyvanasse4886 That's why you cook them. 👍
Owamni is a delightful restaurant.
I'm from Canada but this is very educational! I don't think we have restaurants like that here.
Loved this. Thank you.
more of this please!
Yes, we Americans HAVE BEEN CONDITIONED! I love his shirt “DECOLONIZE”.
This video is awesome!
Really great vid! ❤❤
This was absolutely amazing. I wish I knew more about my Iroquois Heritage. Thanks for this video!
Love love this so much !
Awesome. 💪🫶✌️🙏
Well done.
Wonderful. I want to try this!
so Mexican food is also indigenous food…
👍I love indigenous food! Lakota food ❤❤❤
Fantastic, thanks for sharing, cheers
Hemlock is poisonous, but "native evergreen hemlock trees" are not poisonous to humans. Needles have Vit. C, used in tea and cooking.
Please come to my town of Lebanon, MO! *Puppy eyes*
I hope to do 3 sisters succotash.
I love the Sioux Chef!
I really want to go here one day. Or if they open one in Moorhead, that would be easier!
Love ground cherries!
Linda Blackelk!! As in the black forager Alexis Nicole's friend??
🏆🏆🏆🏆🏆🏆
Greetings,
What is the variety of sweet potato that was used in the 1st. dish?
Cheers,
Upstate NY
What do I need to do to get a book on foraging called “Everything is Edible (Once)”?
Thank you ....
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤thank you for this ❤
I'm intrigued with the idea of Hemlock. I thought it was poisonous.
Nice shirt and food
Are ground cherries the same thing as gooseberries?
The acorn squash and I am guessing with black beans...recipe?
I want that education!
Can Owamni overnight their food to L.A.? lol
Very fucking cool. I feel like Canada needs to move back towards this. Too much of our current farming is so wasteful
does he make Juniper blue bread? Common with California Native Americans.
Wow, I thought hemlock was poisonous. Is it a certain species or can you eat the needles on any hemlock?
It is. They just want white people to eat it.
We have at least two different trees here in North America that we refer to as "hemlock". We have what I was taught to call European Hemlock. It is definitely poisonous. (Ask Socrates...) We also have what many call "Hemlock Fir". I have heard from many people that it's not poisonous, but I would never take a chance on distinguishing between the two. I'll just take a plane to Minneapolis and let this very knowledgeable restauranteur pick it out for me.
It's like nightshade, tomatoes and i think eggplant are part of the nightshade family. Same as some pine needles make delicious tea and some will make you have to change your pants haha
I was thinking the same thing! Thank you to those who replied to explain!
I designed almost an exact same restaurant as a prospectus in 2003. My gf at the time even designed a sample webpage for the restaurant.
I wonder what prompted his epiphany? It would be fun if he saw my webpage and ran with it.
Where would he see it? Can we see it? That would be fun!
@marshak3305 It was 2003 on MySpace. I'm sure it's long gone. I wish I still had access.
Are “Indigenous” ingredients like 2 Spirit ingredients? The verbiage please!
Everything is edible once. ❤
Not to raise over such a nice video, but is getting cedar branches from right outside an urban restaurant a good idea? What if they have been sprayed with chemical treatments?
Vee vill not eat zee bugzz, Klaus!!! 🥸👺🤮
This is what the WEF recommends we eat
Atk pushing insects off as food now? C’mon!
People have eaten insects as food for thousands of years.
There's plenty of cultures where insects are food.
@@namingisdifficult408If you read the Biblical dietary requirements, there are LOCUSTS that are recommended as food!
Ugh, crickets. No thanks.
They are delicious. As are cicadas.
@@Facetiously.Esoteric I'll just have to take your word on that.
@@barbarac8422 I did a food demo with cicadas decades ago for Central Ohio parks and rec and made bread put of them, numerous finger appetizers, stir fry, and various chocolates. They are tasty. They have kind of an earthy mushroom flavor when cooked. You have to be careful though, people with crustacean allergies will react the same.
I even ate one raw for the reporters.
Lol
It was fun. CNN picked it up and I got calls from all over the world. My aunt even saw it on the jumbotron at a Cleveland Indians game. Lol
Can't knock it until you try it!
Yes you can. How much does Soros pay you and the "chef" in this horrible video. You are all a bunch of shills.@@MrPickles1987
Lol gotta unsub not because these wannabe travel channel vids suck but I don’t watch these vids for political bs and the decolonize shirt was the first thing I noticed so I’ll be getting cooking tips and product recommendations from a channel capable of doing that because apparently America’s test kitchen isn’t
looks like the t-shirt is working as intended. lol
Hey that's great! Don't let the door hit ya on the way out!
byeeee
Bye! You won't be missed.
ROFL @@tomelko