{"id": 2740, "species": {"value": 188, "label": "Amaranthus cruentus L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Heads dried and used as a brilliant pink dye for wafer bread.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74"}
{"id": 2741, "species": {"value": 188, "label": "Amaranthus cruentus L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 72, "label": "f96"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Plant used as a red coloring for paper bread distributed at katcina exhibitions.", "rawsource": "Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18"}
{"id": 2747, "species": {"value": 188, "label": "Amaranthus cruentus L."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Feathery part of plant ground into a fine meal and used to color ceremonial bread red. The bread was carried by personators of anthropic gods and thrown by them to the populace between the dances.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 87"}
{"id": 3699, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 149, "label": "Mohegan"}, "source": {"value": 97, "label": "t72"}, "pageno": "83", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Dried roots ground into a flour and used for thickening stews.", "rawsource": "Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 83"}
{"id": 6119, "species": {"value": 432, "label": "Asclepias fascicularis Dcne."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "159", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Boiled greens added to thicken manzanita cider.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 159"}
{"id": 6221, "species": {"value": 442, "label": "Asclepias speciosa Torr."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 108, "label": "r80"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Floral bud clusters used to thicken soup.", "rawsource": "Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 34"}
{"id": 6650, "species": {"value": 503, "label": "Atriplex canescens (Pursh) Nutt."}, "tribe": {"value": 258, "label": "Tewa of Hano"}, "source": {"value": 61, "label": "rhf16"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Ashes stirred into dough to give it a greenish-blue color.", "rawsource": "Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 54"}
{"id": 6668, "species": {"value": 505, "label": "Atriplex coronata S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 19, "label": "c35"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Boiled with dried cane cactus to counteract its acidic flavor.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36"}
{"id": 6671, "species": {"value": 506, "label": "Atriplex elegans (Moq.) D. Dietr."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 19, "label": "c35"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Boiled with dried cane cactus to counteract its acidic flavor.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36"}
{"id": 6721, "species": {"value": 516, "label": "Atriplex serenana A. Nels."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 19, "label": "c35"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Boiled with dried cane cactus to counteract its acidic flavor.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36"}
{"id": 6881, "species": {"value": 549, "label": "Balsamorhiza sagittata (Pursh) Nutt."}, "tribe": {"value": 79, "label": "Gosiute"}, "source": {"value": 38, "label": "c11"}, "pageno": "363", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seeds a highly prized source of oil.", "rawsource": "Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 363"}
{"id": 7551, "species": {"value": 627, "label": "Brickellia grandiflora (Hook.) Nutt."}, "tribe": {"value": 79, "label": "Gosiute"}, "source": {"value": 38, "label": "c11"}, "pageno": "364", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seeds and other seeds made into a meal and used as 'baking powder' to improve the cakes.", "rawsource": "Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 364"}
{"id": 8160, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seeds parched, ground, water added and oil extracted.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 20"}
{"id": 8251, "species": {"value": 760, "label": "Carthamus tinctorius L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 72, "label": "f96"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Flowers used as a yellow coloring for paper bread.", "rawsource": "Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20"}
{"id": 8252, "species": {"value": 760, "label": "Carthamus tinctorius L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Flowers used to color wafer bread yellow.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 95"}
{"id": 8395, "species": {"value": 769, "label": "Carya sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Wood ash and water used as a lye to skin corn, corn ground into a fine meal and made into bread.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40"}
{"id": 9233, "species": {"value": 880, "label": "Chamaesyce serpyllifolia ssp. serpyllifolia"}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "148", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Roots chewed and used as a yeast preparation for the wedding cake.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148"}
{"id": 10070, "species": {"value": 979, "label": "Citrullus lanatus var. lanatus"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seeds ground and used to oil the 'piki' stones.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92"}
{"id": 11668, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seeds used to oil the 'piki' stones.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93"}
{"id": 12044, "species": {"value": 1233, "label": "Darmera peltata (Torr. ex Benth.) Voss"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "144", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Pulverized root mixed with acorn meal to whiten it.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 144"}
{"id": 12685, "species": {"value": 1334, "label": "Dryopteris arguta (Kaulfuss) Watt"}, "tribe": {"value": 289, "label": "Yurok"}, "source": {"value": 70, "label": "b81"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Leaves used to clean meats and to lay over meat to keep the flies off.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 28"}
{"id": 16565, "species": {"value": 1821, "label": "Helianthus annuus L."}, "tribe": {"value": 79, "label": "Gosiute"}, "source": {"value": 38, "label": "c11"}, "pageno": "371", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seeds a highly prized source of oil.", "rawsource": "Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 371"}
{"id": 17445, "species": {"value": 1920, "label": "Humulus lupulus L."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 108, "label": "r80"}, "pageno": "51", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Used to make bread swell.", "rawsource": "Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 51"}
{"id": 17454, "species": {"value": 1920, "label": "Humulus lupulus L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "411", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Hop fruit often used as a substitute for baking soda.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411"}
{"id": 20024, "species": {"value": 2159, "label": "Lewisia rediviva Pursh"}, "tribe": {"value": 120, "label": "Kutenai"}, "source": {"value": 30, "label": "h92"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Roots steamed and used to thicken gravy.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 46"}
{"id": 20551, "species": {"value": 2214, "label": "Lithospermum canescens (Michx.) Lehm."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "111", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Flowers chewed with gum by children, to color it yellow.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"}
{"id": 20552, "species": {"value": 2214, "label": "Lithospermum canescens (Michx.) Lehm."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "111", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Root chewed with gum by children, to color it red.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"}
{"id": 20553, "species": {"value": 2214, "label": "Lithospermum canescens (Michx.) Lehm."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "111", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Flowers chewed with gum by children, to color it yellow.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"}
{"id": 20554, "species": {"value": 2214, "label": "Lithospermum canescens (Michx.) Lehm."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "111", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Root chewed with gum by children, to color it red.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"}
{"id": 21277, "species": {"value": 2278, "label": "Lotus unifoliolatus var. unifoliolatus"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "144", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Green leaves pounded with oily acorns, to absorb some of the oil.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 144"}
{"id": 21782, "species": {"value": 2364, "label": "Madia sativa Molina"}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "395", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Oil from seeds used for cooking.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 395"}
{"id": 22201, "species": {"value": 2391, "label": "Malus fusca (Raf.) Schneid."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "85", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Used as a source of pectin for jelly making.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 85"}
{"id": 24147, "species": {"value": 2597, "label": "Nuphar lutea ssp. variegata (Dur.) E.O. Beal"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Thin slices of rootstocks dried, ground or pulverized into meal or gruel and used to thicken soups.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33"}
{"id": 24612, "species": {"value": 2653, "label": "Opuntia engelmannii Salm-Dyck"}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Tunas used as a red dye for corn mush.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 56"}
{"id": 24728, "species": {"value": 2665, "label": "Opuntia phaeacantha Engelm."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seed flour used to thicken soups, puddings or fruit dishes.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14"}
{"id": 24740, "species": {"value": 2667, "label": "Opuntia polyacantha Haw."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 30, "label": "h92"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Pulp dried and used to thicken soups and stews.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 39"}
{"id": 25273, "species": {"value": 2724, "label": "Pachycereus pringlei (S. Wats.) Britt. & Rose"}, "tribe": {"value": 189, "label": "Papago and Pima"}, "source": {"value": 151, "label": "cb37"}, "pageno": "37", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Pulp made into a flavoring substance and used for jellies.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 37"}
{"id": 25720, "species": {"value": 2783, "label": "Pediomelum esculentum (Pursh) Rydb."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 57, "label": "h81"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Dried plant pieces powdered and used as a thickening for soups, gravy and dry meat.", "rawsource": "Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 29"}
{"id": 25735, "species": {"value": 2783, "label": "Pediomelum esculentum (Pursh) Rydb."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Roots dried, mashed and used to thicken soups.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 61"}
{"id": 26806, "species": {"value": 2931, "label": "Phytolacca americana L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "51", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Berries used to color canned fruit.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 51"}
{"id": 26807, "species": {"value": 2931, "label": "Phytolacca americana L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Crushed berries used to add color to canned fruit.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50"}
{"id": 32029, "species": {"value": 3260, "label": "Quercus emoryi Torr."}, "tribe": {"value": 284, "label": "Yavapai"}, "source": {"value": 48, "label": "g36"}, "pageno": "257", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Ground meat used as thickening for venison stew.", "rawsource": "Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257"}
{"id": 32099, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 284, "label": "Yavapai"}, "source": {"value": 48, "label": "g36"}, "pageno": "257", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Acorns sometimes added as thickening to venison stews.", "rawsource": "Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257"}
{"id": 34914, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Berries mixed with apples to color the jelly red.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58"}
{"id": 38274, "species": {"value": 3720, "label": "Solanum elaeagnifolium Cav."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "222", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Dried or fresh berries added to goat's milk to make it curdle for cheese.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"}
{"id": 38292, "species": {"value": 3722, "label": "Solanum jamesii Torr."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "166", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Small potatoes used to make yeast.", "rawsource": "Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 166"}
{"id": 38867, "species": {"value": 3823, "label": "Stenocereus thurberi (Engelm.) Buxbaum"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Seeds parched, ground, water added and oil extracted.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 22"}
{"id": 42408, "species": {"value": 4088, "label": "Vaccinium uliginosum L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 131, "label": "Cooking Agent"}, "notes": "Berry juice made into a vinegar and used to pickle meats and greens.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 78"}