| All about Thíŋpsiŋla No images? Click here  Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains Looking out over the vast expanse of untilled natural grasslands that make up the Northern Great Plains, it’s clear that wild game is plentiful but edible flora isn’t. But one remarkable wild tuber helped the Lakota people fill their nutritional gap as their nomadic empire grew to encompass most of the region. More food history 
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Wednesday, October 28, 2020
The edible bounty beneath the Northern Great Plains
Tuesday, October 27, 2020
From our partner: 2 simple weeknight meals starring Alaska Seafood
| Sponsored   2 Perfectly Simple (and Delicious) Weeknight Meals Starring Alaska Seafood Air-Fried Alaska Salmon With Israeli Salad Couscous We love using the air fryer for quick and easy meals. For this recipe, we air-fry Alaska salmon from frozen, transforming an otherwise luxurious, time-consuming meal into one that can be whipped up on a busy weeknight. Wild Alaska salmon has such wonderful flavor that it needs little more than a sprinkle of salt, but here we’ve created a rub with some olive oil, lemon, cumin, and salt that you brush on the fish partway through cooking. To complete the Middle Eastern flavor profile of the air-fried cumin salmon, you could serve it with separate sides of couscous and Israeli/Arab salad, but we decided to combine the two. So fluffy couscous is mixed with cucumber, tomatoes, parsley, and a quick lemon-tahini dressing for a healthful yet filling and flavorful meal.  Roasted Alaska Pollock With Chimichurri Sheet-pan dinners are all the rage, and for good reason—cooking a whole meal together on one pan is fast and easy, and it requires minimal cleanup. This recipe for roasted Alaska pollock with veggies is for anyone looking for a quick, healthy meal you can pull together in just 30 minutes. What makes this an on-demand meal is also the star: frozen wild Alaska pollock. You can grab the fillets straight from the freezer, brush them with seasoned oil, and stick them in the oven. That’s right: no defrosting, no planning. Just a simple, delicious dinner at your fingertips.
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Toasted barley salad with kombu and pepitas
| No images? Click here  Toasted Barley Salad With Kombu and Pepitas This warm grain salad of deeply toasted barley with savory kombu and crunchy roasted pumpkin seeds is a nod to Sunny Lee's love for nurungji, a Korean rice porridge made by loosening burnt grains of rice stuck to the bottom of the pot with hot water. It's also influenced by boricha, Korean toasted barley tea. The light touch with seasoning is intentional, as this salad is meant to be enjoyed as a component of a larger meal, alongside more assertively flavored dishes—think of it as a dish that brings balance to your table. More grain salads 
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