How a Pie Baking Project Turned Into a Years-Long American Adventure | Eater
"A forested, culturally rich mountain region that connected the baker to local historians and indigenous foodways; meetings there led her to Sioux chef Sean Sherman and inspired a South Dakota pie built around wild-rice pudding made with homemade sunflower milk and a maple‑pumpkin sunflower‑seed crunch, opening her eyes to aspects of Native American cuisine she wouldn’t have discovered otherwise." - Elazar Sontag
