Endangered Eating

A culinary historian’s investigation of the American food traditions in danger of being lost and how to save them

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We may think of American cuisine as ever-expanding, but Slow Food USA curates a growing online catalog of ingredients in danger of extinction. Featuring heirloom cider apples, wild rice and more, this list provides the impetus for food historian Sarah Lohman to travel across America seeking these rare foods. With vibrant prose and a hands-on approach, Lohman illuminates why we need to preserve these largely Indigenous culinary customs that were nearly eradicated due to colonisation. She travels into the heart the Navajo Nation, where butchering a Navajo-Churro lamb is the first step in the creation of flavourful blood sausages; and to Lummi Island in northwest Washington, where we meet those who are working hard to keep up a traditional, sustainable method of salmon fishing. Those drawn into this world of highly localised foods will learn how to support the farmers, shepherds, fishers and other producers by seeking out their products, supporting community organisations and sharing the stories of these cherished foods.