{"id": 1150, "species": {"value": 46, "label": "Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Seeds considered a good food to eat when suffering from stomachaches, colic or aching bones. When a person was suffering from any of these sicknesses, Indian ricegrass seeds should have been the only food eaten.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 46"}
{"id": 2166, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Cooked bulbs considered a delicacy. The bulbs were cleaned and twined together in mats before they were cooked.  They were tied together by their leaves in big bunches, about fifteen centimeters across.  They were dipped in water, but not soaked, then laid in the cooking pit interspersed with layers of beardtongue and alder leaves.  The bulbs were steam cooked overnight and after being cooked, they became extremely sweet and were considered a delicacy.  The cooked bulbs were eaten after they ate meat.  It was very important to them for refreshment.  Sometimes, the bulbs were cooked with black tree lichen.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 117"}
{"id": 2825, "species": {"value": 193, "label": "Amaranthus retroflexus L."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Seeds winnowed, ground with maize, made into bread and used as a ceremonial food in Nightway.", "rawsource": "Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 26"}
{"id": 2919, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries used in ritual meals.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 26"}
{"id": 2920, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berry soup used for most ceremonial events. These ceremonial events included the transfer of a tipi design or the opening of a Medicine Pipe bundle or a Beaver bundle.  The woman prepared the soup from berries, assorted roots, fat and water.  At an appointed time during the ceremony this soup was served to all participants.  The soup was blessed, and an offering of one of the berries was put back into the ground, before eating began.  A few mouthfuls were taken; then the remainder of the soup was given to one or another of the women, who would take it home to her children.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 26"}
{"id": 2934, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "176", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries stewed for feasts.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 176"}
{"id": 4506, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 21, "label": "Bella Coola"}, "source": {"value": 53, "label": "t73"}, "pageno": "204", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries formerly mixed with melted mountain goat fat and served to chiefs at feasts.", "rawsource": "Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 204"}
{"id": 4583, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 88, "label": "Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "239", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries mixed with high bush cranberries or Pacific crabapples and featured at winter feasts.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 239"}
{"id": 4783, "species": {"value": 363, "label": "Argentina egedii ssp. egedii"}, "tribe": {"value": 122, "label": "Kwakiutl, Southern"}, "source": {"value": 63, "label": "tb73"}, "pageno": "289", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Roots dried, steamed and eaten with oil at large feasts.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 289"}
{"id": 6928, "species": {"value": 549, "label": "Balsamorhiza sagittata (Pursh) Nutt."}, "tribe": {"value": 225, "label": "Sanpoil"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "80", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Shoots mixed with chocolate tips and used in the 'first roots' ceremony.", "rawsource": "Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 80"}
{"id": 7833, "species": {"value": 699, "label": "Camassia leichtlinii (Baker) S. Wats."}, "tribe": {"value": 52, "label": "Cowichan"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "83", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Bulbs formerly served to guests at potlatches or winter dances.", "rawsource": "Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 83"}
{"id": 7848, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Bulbs boiled and given in soup on special events.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"}
{"id": 7854, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 52, "label": "Cowichan"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "83", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Bulbs formerly served to guests at potlatches or winter dances.", "rawsource": "Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 83"}
{"id": 7992, "species": {"value": 725, "label": "Capsicum annuum var. annuum"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Added to meat and eaten as a delicacy.", "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 47"}
{"id": 8292, "species": {"value": 763, "label": "Carya cordiformis (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 8293, "species": {"value": 763, "label": "Carya cordiformis (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nut meat oil added to the mush used by the False Face Societies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8347, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 8348, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nut meat oil added to the mush used by the False Face Societies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8432, "species": {"value": 774, "label": "Castanea dentata (Marsh.) Borkh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 8433, "species": {"value": 774, "label": "Castanea dentata (Marsh.) Borkh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nut meat oil added to the mush used by the False Face Societies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8499, "species": {"value": 789, "label": "Castilleja lineata Greene"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Flowers sucked for the honey, a delicacy.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 76"}
{"id": 9414, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Seeds winnowed, ground with maize, made into bread and used as a ceremonial food in Nightway.", "rawsource": "Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 24"}
{"id": 9514, "species": {"value": 902, "label": "Chenopodium incanum (S. Wats.) Heller"}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Seeds winnowed, ground with maize, made into bread and used as a ceremonial food in Nightway.", "rawsource": "Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 25"}
{"id": 9942, "species": {"value": 958, "label": "Cirsium edule Nutt."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 57, "label": "h81"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Young stems eaten raw as a 'luxury food.'", "rawsource": "Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 20"}
{"id": 10076, "species": {"value": 979, "label": "Citrullus lanatus var. lanatus"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Squash eaten at feasts of ceremonial importance and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 10291, "species": {"value": 1025, "label": "Cleome multicaulis DC."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "51", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Leaves made into tea and taken at a general feast after finishing the masks for the Night Chant.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 51"}
{"id": 10838, "species": {"value": 1091, "label": "Cornus canadensis L."}, "tribe": {"value": 92, "label": "Hesquiat"}, "source": {"value": 41, "label": "te82"}, "pageno": "63", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Raw berries eaten with dogfish oil by the elders of the village at a big feast.", "rawsource": "Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 63"}
{"id": 11209, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 11210, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nut meat oil added to the mush used by the False Face Societies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 11559, "species": {"value": 1157, "label": "Cucumis melo L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Squash eaten at feasts of ceremonial importance and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11572, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Squash eaten at feasts of ceremonial importance and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11646, "species": {"value": 1162, "label": "Cucurbita maxima Duchesne"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Squash eaten at feasts of ceremonial importance and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11670, "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": 47, "label": "Special Food"}, "notes": "Flowers used to make special foods.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93"}
{"id": 11677, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Squash eaten at feasts of ceremonial importance and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11717, "species": {"value": 1164, "label": "Cucurbita pepo L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Squash eaten at feasts of ceremonial importance and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11743, "species": {"value": 1164, "label": "Cucurbita pepo L."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Blossoms cooked in grease and used as a delicacy in combination with other foods.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67"}
{"id": 11972, "species": {"value": 1216, "label": "Dalea candida var. candida"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Roots eaten as a delicacy by little children and sheepherders.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 57"}
{"id": 11983, "species": {"value": 1216, "label": "Dalea candida var. candida"}, "tribe": {"value": 227, "label": "Santa Clara"}, "source": {"value": 61, "label": "rhf16"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Plant chewed by women and children as a delicacy.", "rawsource": "Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 58"}
{"id": 11999, "species": {"value": 1217, "label": "Dalea candida var. oligophylla (Torr.) Shinners"}, "tribe": {"value": 227, "label": "Santa Clara"}, "source": {"value": 61, "label": "rhf16"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Plant chewed by women and children as a delicacy.", "rawsource": "Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 58"}
{"id": 12205, "species": {"value": 1244, "label": "Datura wrightii Regel"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Seeds eaten in ceremonies.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74"}
{"id": 13363, "species": {"value": 1422, "label": "Equisetum hyemale L."}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Rootstocks eaten during puberty ceremonies.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57"}
{"id": 13399, "species": {"value": 1422, "label": "Equisetum hyemale L."}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Rootstocks eaten during puberty ceremonies.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57"}
{"id": 13429, "species": {"value": 1424, "label": "Equisetum laevigatum A. Braun"}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Rootstocks eaten as a delicacy.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57"}
{"id": 13430, "species": {"value": 1424, "label": "Equisetum laevigatum A. Braun"}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Rootstocks eaten during puberty ceremonies.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57"}
{"id": 13458, "species": {"value": 1424, "label": "Equisetum laevigatum A. Braun"}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Rootstocks eaten as a delicacy.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57"}
{"id": 13459, "species": {"value": 1424, "label": "Equisetum laevigatum A. Braun"}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Rootstocks eaten during puberty ceremonies.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57"}
{"id": 14680, "species": {"value": 1603, "label": "Fagus grandifolia Ehrh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 14681, "species": {"value": 1603, "label": "Fagus grandifolia Ehrh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nut meat oil added to the mush used by the False Face Societies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 14736, "species": {"value": 1609, "label": "Ferocactus sp."}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "5", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Flesh prepared as a special dish with mesquite pods.", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5"}
{"id": 14824, "species": {"value": 1630, "label": "Fouquieria splendens Engelm."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nectar pressed out of blossoms, hardened like rock candy and chewed as a delicacy.", "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 28"}
{"id": 14851, "species": {"value": 1632, "label": "Fragaria chiloensis (L.) P. Mill."}, "tribe": {"value": 210, "label": "Quinault"}, "source": {"value": 25, "label": "g73"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries served by young women to their guests at parties.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 36"}
{"id": 14924, "species": {"value": 1638, "label": "Fragaria vesca ssp. bracteata (Heller) Staudt"}, "tribe": {"value": 10, "label": "Apache"}, "source": {"value": 19, "label": "c35"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits eaten as a delicacy.", "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 29"}
{"id": 14926, "species": {"value": 1638, "label": "Fragaria vesca ssp. bracteata (Heller) Staudt"}, "tribe": {"value": 43, "label": "Cochiti"}, "source": {"value": 19, "label": "c35"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits eaten as a delicacy.", "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 29"}
{"id": 14933, "species": {"value": 1638, "label": "Fragaria vesca ssp. bracteata (Heller) Staudt"}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits eaten as a delicacy.", "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 29"}
{"id": 14934, "species": {"value": 1638, "label": "Fragaria vesca ssp. bracteata (Heller) Staudt"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits eaten as a delicacy.", "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 29"}
{"id": 14935, "species": {"value": 1638, "label": "Fragaria vesca ssp. bracteata (Heller) Staudt"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "53", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits used for food and considered a delicacy.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 53"}
{"id": 15639, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 122, "label": "Kwakiutl, Southern"}, "source": {"value": 63, "label": "tb73"}, "pageno": "286", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries mashed with stink currant berries and eaten by chiefs and their wives.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 286"}
{"id": 15640, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 122, "label": "Kwakiutl, Southern"}, "source": {"value": 63, "label": "tb73"}, "pageno": "282", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Ripe berries dipped into oil and eaten fresh at feasts.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 282"}
{"id": 16677, "species": {"value": 1833, "label": "Helianthus sp."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "184", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Seeds ground and used by army scouts as rations.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 184"}
{"id": 18210, "species": {"value": 2031, "label": "Juglans cinerea L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 18211, "species": {"value": 2031, "label": "Juglans cinerea L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nut meat oil added to the mush used by the False Face Societies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 18291, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 18292, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nut meat oil added to the mush used by the False Face Societies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 18754, "species": {"value": 2058, "label": "Juniperus monosperma (Engelm.) Sarg."}, "tribe": {"value": 258, "label": "Tewa of Hano"}, "source": {"value": 61, "label": "rhf16"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Gum chewed as a delicacy.", "rawsource": "Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 40"}
{"id": 20057, "species": {"value": 2159, "label": "Lewisia rediviva Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "243", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Dried roots cooked in soups such as fish head soup, but only served on special occasions. Because the roots were so valuable, they were only served on special occasions.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 243"}
{"id": 20801, "species": {"value": 2235, "label": "Lomatium dissectum (Nutt.) Mathias & Constance"}, "tribe": {"value": 225, "label": "Sanpoil"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Shoots mixed with balsamroot and featured in the 'first roots' ceremony.", "rawsource": "Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 66"}
{"id": 21437, "species": {"value": 2316, "label": "Lycium pallidum Miers"}, "tribe": {"value": 102, "label": "Jemez"}, "source": {"value": 19, "label": "c35"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Unripe berries stewed, sweetened and eaten as a delicacy.", "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 33"}
{"id": 21449, "species": {"value": 2316, "label": "Lycium pallidum Miers"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruit sacrificed to the gods.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74"}
{"id": 22227, "species": {"value": 2391, "label": "Malus fusca (Raf.) Schneid."}, "tribe": {"value": 112, "label": "Kitasoo"}, "source": {"value": 14, "label": "c93"}, "pageno": "342", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruit used as a food item associated with ceremonial situations.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 342"}
{"id": 22232, "species": {"value": 2391, "label": "Malus fusca (Raf.) Schneid."}, "tribe": {"value": 122, "label": "Kwakiutl, Southern"}, "source": {"value": 63, "label": "tb73"}, "pageno": "290", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits boiled until soft and eaten with oil at large feasts.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 290"}
{"id": 23242, "species": {"value": 2504, "label": "Monarda fistulosa L."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 108, "label": "r80"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Leaves chewed while people were singing and dancing.", "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 50"}
{"id": 24102, "species": {"value": 2596, "label": "Nuphar lutea ssp. polysepala (Engelm.) E.O. Beal"}, "tribe": {"value": 115, "label": "Klamath"}, "source": {"value": 186, "label": "c04"}, "pageno": "728", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Used as a delicacy.", "rawsource": "Coville, Frederick V., 1904, Wokas, a Primitive Food of the Klamath Indians., Smithsonian Institution, US. National Museum., page 728"}
{"id": 24217, "species": {"value": 2610, "label": "Oemleria cerasiformis (Torr. & Gray ex Hook. & Arn.) Landon"}, "tribe": {"value": 122, "label": "Kwakiutl, Southern"}, "source": {"value": 63, "label": "tb73"}, "pageno": "289", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits eaten fresh with oil at large feasts.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 289"}
{"id": 24257, "species": {"value": 2613, "label": "Oenothera albicaulis Pursh"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruit chewed as a delicacy without preparation.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 45"}
{"id": 25552, "species": {"value": 2757, "label": "Parthenocissus quinquefolia (L.) Planch."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "411", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Root cooked and given as a special food by Winabojo.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411"}
{"id": 26723, "species": {"value": 2920, "label": "Physalis subulata var. neomexicana (Rydb.) Waterfall ex Kartesz & Gandhi"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh fruit eaten by children as a delicacy.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 45"}
{"id": 27528, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Seeds ground, rolled into balls and eaten as a delicacy.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 43"}
{"id": 27533, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nuts used as an essential food during girls' puberty ceremonies.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 35"}
{"id": 27566, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 184, "label": "n43"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Nuts roasted and eaten as an after supper luxury.", "rawsource": "Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 18"}
{"id": 27616, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "21", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Ground nuts rolled into balls and eaten as a delicacy.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 21"}
{"id": 29054, "species": {"value": 3082, "label": "Polyporus harlowii"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fungi boiled and eaten as a delicacy.", "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 33"}
{"id": 29578, "species": {"value": 3106, "label": "Populus tremuloides Michx."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Bark sucked by anyone observing a liquid taboo.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"}
{"id": 30053, "species": {"value": 3156, "label": "Prosopis pubescens Benth."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Raw pods chewed and eaten as a delicacy.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 41"}
{"id": 30232, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 57, "label": "h81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits pulverized, sun dried, boiled and eaten as a delicacy.", "rawsource": "Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 35"}
{"id": 30719, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berry soup used for most ceremonial events. These ceremonial events included the transfer of a tipi design or the opening of a Medicine Pipe bundle or a Beaver bundle.  The woman prepared the soup from berries, assorted roots, fat and water.  At an appointed time during the ceremony this soup was served to all participants.  The soup was blessed, and an offering of one of the berries was put back into the ground, before eating began.  A few mouthfuls were taken; then the remainder of the soup was given to one or another of the women, who would take it home to her children.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 26"}
{"id": 30803, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Small branches sucked or chewed for thirst during the Sun Dance.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 38"}
{"id": 31838, "species": {"value": 3251, "label": "Quercus agrifolia N\u201ae"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 31933, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 31995, "species": {"value": 3257, "label": "Quercus dumosa Nutt."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 32183, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 32450, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 32906, "species": {"value": 3347, "label": "Rhus glabra L."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Bark eaten by children as a delicacy.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 44"}
{"id": 33620, "species": {"value": 3378, "label": "Ribes lobbii Gray"}, "tribe": {"value": 122, "label": "Kwakiutl, Southern"}, "source": {"value": 63, "label": "tb73"}, "pageno": "286", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries boiled, cooled and eaten with oulachen oil at feasts.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 286"}
{"id": 34801, "species": {"value": 3463, "label": "Rubus parviflorus Nutt."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Fruits eaten as a delicacy.", "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 19"}
{"id": 34934, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Dried berries soaked in honey and water and used as a ceremonial food by the Bear Society.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95"}
{"id": 34966, "species": {"value": 3470, "label": "Rubus spectabilis Pursh"}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "279", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Young sprouts peeled and served as a featured item at salmonberry sprout feasts.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 279"}
{"id": 34994, "species": {"value": 3470, "label": "Rubus spectabilis Pursh"}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "275", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Sprouts available in large amounts often the occasion for sprout parties. Makah women would collect canoe loads of sprouts and pit steam them on the beach.  People would sing and dance while waiting for the steaming sprouts to finish cooking.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 275"}
{"id": 37847, "species": {"value": 3658, "label": "Shepherdia canadensis (L.) Nutt."}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "236", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Berries served at large gatherings, special occasions and feasts.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 236"}
{"id": 38520, "species": {"value": 3756, "label": "Sophora nuttalliana B.L. Turner"}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Sweet roots chewed as a delicacy.", "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 33"}
{"id": 38522, "species": {"value": 3756, "label": "Sophora nuttalliana B.L. Turner"}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Sweet roots chewed as a delicacy.", "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 33"}