Dale Carson As an early-bird craft vendor, I arrive at pow wows extra early to taste the assortment of foods like fresh-squeezed lemonade, kettle corn, burgers (buffalo, venison an...

Dale Carson For energy and sustenance, the Cree in Canada used to eat pemmican, a jerky made by working animal fats back into preserved meat...

Dale Carson The below freezing temperatures impel me to cook—the weather screams for comfort food. With bison and venison in my fridge, I weigh my options...

Resident food columnist Dale Carson grinds peanuts to a thick paste and occasionally pairs it with chocolate...

Dale Carson, an Abenaki cook and author of New Native American Cooking , recently demonstrated how our ancestors handled the hardships of winter at the Massachusetts-based Old Stur...

Dale Carson As ‘the white stuff’ piles a foot deep or more in New England, I begin to wonder how our ancestors survived winters like this two to four hundred years ago...

Crabapples—tart, green and crunchy— are Native to North America. The Abenaki call them apleziz ; the Mohegan-Pequot, appece ...

There was a time long, long ago when men, animals and all living creatures could speak to one another...

As the idiom says, "There is nothing new under the sun." But nature's most simple edibles can be enjoyed in a myriad of ways. Take the cranberry, for example...