In this sense, paying respect to a dish like kanuchi, unmarred by colonial influence and made to honor the entire plant, seemed fitting—even if its Cherokee origins means it was largely eat… 展开

Given how difficult it is to find hickory nuts (they are not commercially produced), Barton recommends using its close relative, the indigenous pecan nut called so-hi-a-ni-nv-hi-dain Chero… 展开

Chef Barton described good-quality hickory nuts as creamy in color with a fresh, clean, and oily smell; those that are discolored, darkened, or black with a rancid odor should be remov… 展开

The final presentation of kanuchi may look plain, but it reflects the complex interconnectedness of the cuisine. It is typically served over a grain, historically hominy, and just … 展开