Notes from the Idaho Environmental Summit at the DoubleTree Riverside, which continues through Thursday.
One of the most interesting sessions was about building and sustaining a local foods culture. Eating local has finally got its due as an effective way to reduce our footprint on the world.
One of Idaho’s oldest local food cultures is that of the Nez Perce. Gwen Carter of Lapwai shared a taste of camas root with the forum and I.
The thimble-sized bulb was once a staple of the Nez Perce diet but today is saved for special occasions like powwows, weddings, funerals and community events. The roots are cooked for three days in a pit.