chef at his popular Cape Cod restaurant, The Flume, where he prepares native Wampanoag recipes from local foodstuffs like hard-shell clams, Atlantic salmon, cranberries, corn and, of course, eels.The Mashpee Wampanoag Indians, Mills' ancestors, were the native peoples who celebrated the first Thanksgiving with the Plymouth colonists in 1621.
With a similar sense of sharing and openness, he offers this collection of ancestral dishes paired with personal recollections, stories and photographs of a people closely attuned to the land.
Cape Cod Wampanoag Cookbook:
Wampanoag Indian Recipes, Images & Lore
by Earl Mills Sr. and Betty Breen
Clear Light Publishers, 2001
Wampanoag Indian Recipes, Images & Lore
by Earl Mills Sr. and Betty Breen
Clear Light Publishers, 2001
Continued in ... The Book Stall
