MSU Research Chefs Offer Recipes Featuring Native Crops
BOZEMAN — Yellow cornmeal grits with roasted vegetables. Maple sugar popcorn with chili smoked salt. Curried butternut squash and tepary bean soup. Those are just a few of the recipes featuring Native crops that a team of students and faculty at Montana State University have developed to help support Native American producers and improve food security on reservations.
The...