{"id": 32449, "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": 56, "label": "Soup"}, "notes": "Acorns boiled, roasted, pounded, mixed with meal or meat and eaten as soup.", "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": 32287, "species": {"value": 3273, "label": "Quercus macrocarpa Michx."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns chopped and cooked in soups and meats.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31"}
{"id": 31983, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns 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 142"}
{"id": 32214, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns 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 142"}
{"id": 32258, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns 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 142"}
{"id": 32456, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns 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 142"}
{"id": 32593, "species": {"value": 3295, "label": "Quercus wislizeni A. DC."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns 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 142"}
{"id": 32066, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "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": "Acorns 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": 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"}
{"id": 31960, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "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"}
{"id": 32145, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "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"}
{"id": 32234, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "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"}
{"id": 31916, "species": {"value": 3253, "label": "Quercus alba L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "401", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns soaked in lye water to remove bitter tannin taste, dried for storage and used to make soup. Lye for leaching acorns was obtained by soaking wood ashes in water.  Acorns were put in a net bag and then soaked in the lye, then rinsed several times in warm water.  The acorns were then dried for storage, and when wanted, pounded into a coarse flour which was used to thicken soups or form a sort of mush.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 401"}
{"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": 20540, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "88", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88"}
{"id": 20543, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 289, "label": "Yurok"}, "source": {"value": 70, "label": "b81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"}
{"id": 32072, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 12"}
{"id": 32132, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "343", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 343"}
{"id": 32206, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "342", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342"}
{"id": 32265, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "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": 32226, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "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 soups.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"}
{"id": 32524, "species": {"value": 3292, "label": "Quercus turbinella Greene"}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "11", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make stew.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11"}
{"id": 26354, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "221", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans boiled and used in stews.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221"}
{"id": 26300, "species": {"value": 2870, "label": "Phaseolus coccineus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26317, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26343, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26284, "species": {"value": 2867, "label": "Phaseolus acutifolius Gray"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans parched, ground and added to hot water to make a 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 227"}
{"id": 26312, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans parched, ground and added to hot water to make a 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 227"}
{"id": 26338, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans parched, ground and added to hot water to make a 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 227"}
{"id": 26310, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans used to make hickory nut soup.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24"}
{"id": 26335, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans used to make hickory nut soup.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24"}
{"id": 33648, "species": {"value": 3385, "label": "Ribes oxyacanthoides L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries added to soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"}
{"id": 38578, "species": {"value": 3762, "label": "Sorbus sitchensis M. Roemer"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "273", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries boiled and eaten in soups such as salmon head soup.", "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 273"}
{"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": 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": 36900, "species": {"value": 3569, "label": "Sambucus racemosa var. racemosa"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries dried and boiled into a 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 50"}
{"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": 30882, "species": {"value": 3182, "label": "Prunus virginiana var. demissa (Nutt.) Torr."}, "tribe": {"value": 47, "label": "Coeur d'Alene"}, "source": {"value": 144, "label": "teit28"}, "pageno": "89", "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 89"}
{"id": 34927, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 47, "label": "Coeur d'Alene"}, "source": {"value": 144, "label": "teit28"}, "pageno": "89", "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 89"}
{"id": 42053, "species": {"value": 4077, "label": "Vaccinium membranaceum Dougl. ex Torr."}, "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": 36622, "species": {"value": 3565, "label": "Sambucus nigra ssp. caerulea (Raf.) R. Bolli"}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries formerly made into soup.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 86"}
{"id": 33094, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries ground into a flour and used to make soup.", "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 131"}
{"id": 30823, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "42", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries pulverized, shaped into round cakes, sun dried and used in soups and stews.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 42"}
{"id": 42469, "species": {"value": 4090, "label": "Vaccinium vitis-idaea ssp. minus (Lodd.) Hult\u201an"}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "64", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries stewed and served with fish or meat.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 64"}
{"id": 30874, "species": {"value": 3182, "label": "Prunus virginiana var. demissa (Nutt.) Torr."}, "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 for soups.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277"}
{"id": 21447, "species": {"value": 2316, "label": "Lycium pallidum Miers"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used to make soup and stew.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32"}
{"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": 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": 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": 25750, "species": {"value": 2783, "label": "Pediomelum esculentum (Pursh) Rydb."}, "tribe": {"value": 238, "label": "Sioux"}, "source": {"value": 111, "label": "m90"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Boiled or roasted roots eaten or dried and ground into meal and used in soups.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 13"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 30718, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Crushed berries, mixed with backfat and used to make soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"}
{"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": 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": 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": 30836, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 135, "label": "ahj81"}, "pageno": "2222", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried berry powder mixed with dried meat flour for soup.", "rawsource": "Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2222"}
{"id": 44380, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 62, "label": "Delaware"}, "source": {"value": 97, "label": "t72"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried corn boiled in alkaline liquid and hulls combined with fresh or dried meat for stew.", "rawsource": "Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55"}
{"id": 30278, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30508, "species": {"value": 3172, "label": "Prunus pensylvanica L. f."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30655, "species": {"value": 3177, "label": "Prunus serotina Ehrh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30837, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30925, "species": {"value": 3182, "label": "Prunus virginiana var. demissa (Nutt.) Torr."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 36037, "species": {"value": 3545, "label": "Salix pulchra Cham."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "10", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried leaves used in soups.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 10"}
{"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": 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": 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": 26301, "species": {"value": 2870, "label": "Phaseolus coccineus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26318, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26344, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"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": 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": 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": 24654, "species": {"value": 2659, "label": "Opuntia fragilis (Nutt.) Haw."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flesh and fat boiled into a soup.", "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 92"}
{"id": 24766, "species": {"value": 2667, "label": "Opuntia polyacantha Haw."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flesh and fat boiled into a soup.", "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 92"}
{"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": 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": 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": 44025, "species": {"value": 4228, "label": "Yucca elata (Engelm.) Engelm."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flowers used as fresh vegetables in soups.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 40"}
{"id": 25093, "species": {"value": 2700, "label": "Osmunda cinnamomea L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Frond tips simmered to remove the ants, added to soup stock and thickened with flour.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 70"}
{"id": 43086, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "201", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruit cooked in soups.", "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 201"}
{"id": 24805, "species": {"value": 2670, "label": "Opuntia sp."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "180", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruit pit baked, dried and boiled with fat or in soups.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 180"}
{"id": 24744, "species": {"value": 2667, "label": "Opuntia polyacantha Haw."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "180", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruit stewed with meat and game into a soup.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 180"}
{"id": 21448, "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": 56, "label": "Soup"}, "notes": "Fruits boiled, dried, stored for winter use and made into a soup.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74"}
{"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": 34714, "species": {"value": 3461, "label": "Rubus occidentalis L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "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 95"}
{"id": 42388, "species": {"value": 4087, "label": "Vaccinium sp."}, "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": 30797, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruits pulverized, mixed with dried meat flour and eaten as soup.", "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": 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"}