{"id": 1120, "species": {"value": 46, "label": "Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds and Indian millet seeds ground and used to make soup or mush.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73"}
{"id": 1149, "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": 56, "label": "Soup"}, "notes": "Seeds dried, winnowed, ground into a flour and used to make soup.", "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": 1615, "species": {"value": 73, "label": "Aesculus californica (Spach) Nutt."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "148", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roasted, peeled nuts ground into a meal and used to make soup.", "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 148"}
{"id": 1857, "species": {"value": 96, "label": "Agave sp."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 195, "label": "b65"}, "pageno": "94", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried, baked heads boiled and made into soup.", "rawsource": "Brugge, David M., 1965, Navajo Use of Agave, Kiva 31(2):88-98, page 94"}
{"id": 2068, "species": {"value": 138, "label": "Allium canadense L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Very strong flavor of this plant, a valuable wild food, used in soup.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104"}
{"id": 2141, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs used to make soup.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29"}
{"id": 2205, "species": {"value": 153, "label": "Allium parvum Kellogg"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs dried, ground and cooked in soup.", "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 44"}
{"id": 2227, "species": {"value": 158, "label": "Allium schoenoprasum L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs and leaves used to make soup.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 28"}
{"id": 2234, "species": {"value": 159, "label": "Allium schoenoprasum var. sibiricum (L.) Hartman"}, "tribe": {"value": 9, "label": "Anticosti"}, "source": {"value": 150, "label": "r46"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves salted and added to soup.", "rawsource": "Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 69"}
{"id": 2280, "species": {"value": 162, "label": "Allium textile A. Nels. & J.F. Macbr."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs cooked in stews.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 50"}
{"id": 2759, "species": {"value": 190, "label": "Amaranthus hybridus L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves and squash flowers boiled, ground and fresh or dried corn and water added to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"}
{"id": 2760, "species": {"value": 190, "label": "Amaranthus hybridus L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground and used to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 2917, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Crushed leaves mixed with blood, dried and used to make a rich broth in winter.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 2918, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried berries used to make soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 2999, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "9", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruits sun dried and eaten in meat stews.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9"}
{"id": 3096, "species": {"value": 209, "label": "Amelanchier arborea var. arborea"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 42, "label": "m09"}, "pageno": "277", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used with stews and soups.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277"}
{"id": 4164, "species": {"value": 319, "label": "Aralia racemosa L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young tips were relished in soups. Soup was a favorite aboriginal dish and still is among the Indians.  Being expandable, it fits in well with the well-known Indian hospitality.  After a meal is started, several more guests may arrive and they are always welcome.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96"}
{"id": 4258, "species": {"value": 327, "label": "Arctium lappa L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "120", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried roots soaked and boiled into a soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 120"}
{"id": 4529, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 34, "label": "h49"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used to make soup.", "rawsource": "Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949.  Pages 12, 38., page 12"}
{"id": 4558, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 47, "label": "Coeur d'Alene"}, "source": {"value": 144, "label": "teit28"}, "pageno": "90", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries dried, boiled with roots and eaten as soup.", "rawsource": "Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 90"}
{"id": 4602, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries boiled and used to make a broth.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 40"}
{"id": 4634, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 176, "label": "Okanagon"}, "source": {"value": 55, "label": "p52"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Insipid fruits boiled in soups.", "rawsource": "Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 38"}
{"id": 4653, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 226, "label": "Sanpoil and Nespelem"}, "source": {"value": 44, "label": "r32"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried berries used in soups.", "rawsource": "Ray, Verne F., 1932, The Sanpoil and Nespelem:  Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 102"}
{"id": 4683, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 33, "label": "steed28"}, "pageno": "486", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Drupes boiled in soups.", "rawsource": "Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 486"}
{"id": 4684, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 55, "label": "p52"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Insipid fruits boiled in soups.", "rawsource": "Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 38"}
{"id": 6138, "species": {"value": 434, "label": "Asclepias incarnata L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "62", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Heads, deer broth or fat used to make soup.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 62"}
{"id": 6207, "species": {"value": 442, "label": "Asclepias speciosa Torr."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "184", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Whole buds boiled with meat or in water to make soup.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 184"}
{"id": 6306, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "256", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Buds used in soups.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256"}
{"id": 6327, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flowers and buds used to thicken meat soups and to impart a very pleasing flavor to the dish.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96"}
{"id": 6378, "species": {"value": 449, "label": "Asclepias viridiflora Raf."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Root pieces stored for winter soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"}
{"id": 6737, "species": {"value": 520, "label": "Atriplex wrightii S. Wats."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Mixed with roasted cholla buds and eaten as a vegetable stew.", "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 16"}
{"id": 6756, "species": {"value": 527, "label": "Avena barbata Pott ex Link"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "152", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Parched, stone-boiled seeds pulverized and eaten as a soup.", "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 152"}
{"id": 7728, "species": {"value": 674, "label": "Calochortus leichtlinii Hook. f."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots dried and eaten or ground and cooked in soup.", "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 44"}
{"id": 7762, "species": {"value": 677, "label": "Calochortus nuttallii Torr. & Gray"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots dried and eaten or ground and cooked in soup.", "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 44"}
{"id": 7852, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 31, "label": "Chehalis"}, "source": {"value": 25, "label": "g73"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs smashed, pressed together like cheese and boiled in a stew with salmon.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 24"}
{"id": 7857, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Simmered with moss in blood into a soup and used for food.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14"}
{"id": 7995, "species": {"value": 726, "label": "Capsicum annuum var. glabriusculum (Dunal) Heiser & Pickersgill"}, "tribe": {"value": 108, "label": "Keresan"}, "source": {"value": 90, "label": "w45"}, "pageno": "560", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Used in stews.", "rawsource": "White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560"}
{"id": 8280, "species": {"value": 762, "label": "Carya alba (L.) Nutt. ex Ell."}, "tribe": {"value": 39, "label": "Choctaw"}, "source": {"value": 118, "label": "bd09"}, "pageno": "8", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Pounded nut meat boiled, made into a paste and eaten as a broth or soup.", "rawsource": "Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8"}
{"id": 8291, "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": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8330, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8346, "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": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8357, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8361, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8365, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8371, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8397, "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": 56, "label": "Soup"}, "notes": "Nuts and shells ground into a fine meal and used to make soup.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40"}
{"id": 8431, "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": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8767, "species": {"value": 820, "label": "Celastrus scandens L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "398", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Inner bark used to make a thick soup when other food unobtainable in the winter. The Ojibwe name of the bitter-sweet is 'manidobima' kwit' which means 'spirit twisted' and 'refers to the twisted intestines of the their culture hero, Winabojo.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398"}
{"id": 9381, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young, tender plant cooked as pottage.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78"}
{"id": 9418, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young, tender plant cooked as pottage.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78"}
{"id": 9422, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Mixed with roasted cholla buds and eaten as a vegetable stew.", "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 16"}
{"id": 9423, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young, tender plant cooked as pottage.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78"}
{"id": 9949, "species": {"value": 958, "label": "Cirsium edule Nutt."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "178", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown.  One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.'  One informant said that the roots caused 'gas' if too many were eaten.", "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 178"}
{"id": 10179, "species": {"value": 1009, "label": "Claytonia sp."}, "tribe": {"value": 67, "label": "Eskimo, Alaska"}, "source": {"value": 152, "label": "aa80"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Corm added to duck or goose soup.", "rawsource": "Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 35"}
{"id": 10183, "species": {"value": 1010, "label": "Claytonia tuberosa Pallas ex J.A. Schultes"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Corms cooked and added to stews.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 117"}
{"id": 10290, "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": 56, "label": "Soup"}, "notes": "Leaves used to make a watery stew.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 51"}
{"id": 10317, "species": {"value": 1026, "label": "Cleome serrulata Pursh"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried leaves used to make stew.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 13"}
{"id": 10318, "species": {"value": 1026, "label": "Cleome serrulata Pursh"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves, onions, wild celery and tallow or meat used to make stew.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50"}
{"id": 10319, "species": {"value": 1026, "label": "Cleome serrulata Pursh"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into stew with wild onions, wild celery, tallow or bits of meat.", "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 24"}
{"id": 11190, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 11208, "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": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 11227, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 11230, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 11232, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 11662, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flowers and amaranth leaves boiled, ground and fresh or dried corn and water added to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"}
{"id": 11663, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground and used to make soup or mush.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 11811, "species": {"value": 1180, "label": "Cymopterus acaulis (Pursh) Raf."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Used with the Rocky Mountain bee plant to make stew.", "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 24"}
{"id": 11848, "species": {"value": 1190, "label": "Cymopterus sp."}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots boiled for stew.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 46"}
{"id": 12066, "species": {"value": 1237, "label": "Dasylirion wheeleri S. Wats."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Head hearts cooked with bones to make soup.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41"}
{"id": 12369, "species": {"value": 1272, "label": "Descurainia pinnata ssp. halictorum (Cockerell) Detling"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into a stew with wild onions, wild celery, tallow or bits of meat.", "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 25"}
{"id": 12404, "species": {"value": 1274, "label": "Descurainia sophia (L.) Webb ex Prantl"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into a stew with wild onions, wild celery, tallow or bits of meat.", "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 25"}
{"id": 12702, "species": {"value": 1338, "label": "Dryopteris expansa (K. Presl) Fraser-Jenkins & Jermy"}, "tribe": {"value": 67, "label": "Eskimo, Alaska"}, "source": {"value": 152, "label": "aa80"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fiddleheads, with the chaffy coverings removed, added to soups.", "rawsource": "Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 34"}
{"id": 12969, "species": {"value": 1374, "label": "Elaeagnus commutata Bernh. ex Rydb."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Peeled berries used to make soups and broths.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102"}
{"id": 12990, "species": {"value": 1374, "label": "Elaeagnus commutata Bernh. ex Rydb."}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used to make soup.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13"}
{"id": 14338, "species": {"value": 1561, "label": "Erythronium grandiflorum Pursh"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs eaten with soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102"}
{"id": 14354, "species": {"value": 1561, "label": "Erythronium grandiflorum Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Raw, dried corms used in soups and stews.", "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 121"}
{"id": 14637, "species": {"value": 1595, "label": "Eurybia macrophylla (L.) Cass."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "398", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots used as a soup material.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398"}
{"id": 14679, "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": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 15356, "species": {"value": 1668, "label": "Fritillaria camschatcensis (L.) Ker-Gawl."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "119", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs dried and used in fish and meat stews.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 119"}
{"id": 15369, "species": {"value": 1669, "label": "Fritillaria pudica (Pursh) Spreng."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs eaten with soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102"}
{"id": 15417, "species": {"value": 1675, "label": "Gaillardia aristata Pursh"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flower heads used to absorb soups and broth.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 113"}
{"id": 15742, "species": {"value": 1707, "label": "Gaylussacia baccata (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruits dried, soaked in water and used in soups.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"}
{"id": 16451, "species": {"value": 1803, "label": "Hedeoma drummondii Benth."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 108, "label": "r80"}, "pageno": "49", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves used to make 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 49"}
{"id": 16789, "species": {"value": 1851, "label": "Heracleum maximum Bartr."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Stem pieces dipped in blood, stored and used to make soup and broths.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"}
{"id": 17278, "species": {"value": 1898, "label": "Hippuris vulgaris L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "135", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Whole plant used to make soup.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 135"}
{"id": 17280, "species": {"value": 1898, "label": "Hippuris vulgaris L."}, "tribe": {"value": 67, "label": "Eskimo, Alaska"}, "source": {"value": 152, "label": "aa80"}, "pageno": "37", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant added to seal blood soup and tomcod liver soup.", "rawsource": "Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 37"}
{"id": 17282, "species": {"value": 1898, "label": "Hippuris vulgaris L."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "191", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Used as a condiment for soups.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 191"}
{"id": 18209, "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": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 18264, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18290, "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": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 18305, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18309, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18312, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18318, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18845, "species": {"value": 2060, "label": "Juniperus osteosperma (Torr.) Little"}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 37, "label": "w39"}, "pageno": "63", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries cooked in a stew.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 63"}
{"id": 20283, "species": {"value": 2184, "label": "Lilium columbianum hort. ex Baker"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "126", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs used to make a soup like clam chowder. A vegetable soup was made with salmon heads, bitterroot, tiger lily bulbs, water horehound roots, chocolate lily bulbs, the 'dry' variety of saskatoon berries, dried powdered bracken fern rhizome and chopped wild onions.", "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 126"}
{"id": 20295, "species": {"value": 2188, "label": "Lilium philadelphicum L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs eaten with soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"}
{"id": 20522, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"}
{"id": 20523, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 80, "label": "g67"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leached acorns used for soup.", "rawsource": "Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12"}
{"id": 20534, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns pounded, winnowed, leached and made into thin soup.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}