Moose Nose Hash: Jessee Lawyer and Native Cooking

An article by Sarah Galbraith in the Rutland Herald and Barre Times-Argus Weekend Magazine

First published March 13, 2021

Picture this on your plate: The crispy browned edges and melt-in-your-mouth meat of ossobuco, made from venison shanks that are seared in bear fat, then braised, and served on top of pillows of creamy polenta and drizzled with fiddlehead chimichurri. All of it is locally-sourced and, even better, the meal showcases the traditional ingredients and cooking methods of Vermont’s indigenous Abenaki people.

This mouth-watering and thought-provoking meal is going to be prepared by Jessee Lawyer on “Vermont Wild Kitchen” at 5 p.m. March 18 live on Facebook. There, Lawyer, who is Missisquoi Abenaki, an artist, father, fisherman, “wanna-be hunter,” and executive chef at Sweetwaters in Burlington, will cook up a feast sure to tantalize your taste buds. The meal will have you thinking about where our food comes from, and how we can better steward those connections

Read the full story here.