
At Owamni, the debut restaurant of chef Sean Sherman, diners dig into dishes like cedar-braised bison with amaranth leaves (served in tacos made from nixtamalized heirloom corn) and rabbit preserved with aromatic conifers and served with fermented blueberries. The menu draws heavily on carefully sourced game meats and freshwater fish, such as trout from Lake Superior, along with produce and grains local to the Americas, such as wild rice and quinoa. What guests won’t find here is any trace of pork, chicken, beef, cane sugar, dairy, or wheat—all ingredients introduced to North America by European colonizers. |

Leatherwork dates all the way back to the Stone Age in 5,000 BC. It was one of our earliest textile-like materials and predates traditional woven fabric by about 1,500 years. In this episode of Charm School, we’ll talk about some ancient uses for leather, then go on to some basics of leatherwork including wet molding, punching, stitchwork, and finishing. With an eye toward sustainability, we will use recycled leather from scraps or cut from old handbags, gloves, or clothing. |
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