New England
Native Ingredients: fruit (beachplum, blueberry, cranberry, elderberry, hawthorn, juniper berry, mulberry, raspberry, strawberry), grains (cornmeal/hominy (maize; replaced other grains mentioned), little barley, knotweed, pigweed, sumpweed), lake/stream food (gar), meats (beaver, black bear, bobwhite quail, cackling goose (winter), canadian goose, chipmunk, duck, eastern elk (extinct), eastern wild turkey (turkey the puritans encountered), ground hog, grouse, moose, north american porcupine, northern flying squirrel, northern river otter, opossum, pale-bellied brent goose, passenger pigeon (extinct), rabbit/hare, white-tailed deer), nuts/seeds/legumes (american chestnut (now nearly extinct due to an Asian blight), american groundnut, bitternut hickory, pignut hickory, pigweed, shagbark hickory), seafood (american eel, blue crab, bluefish, cod, hard clam (quahog), lobster, mussels, ocean quahog, oyster, soft-shell clam, western atlantic surf clam), seasonings (maple sugar, maple syrup, rockweed (a type of seaweed), wild onion), vegetables (beans (yellow-eye), cattails (roots, shoots), fiddleheads, locust pods and blossoms, maize (gaspe flint (miniature maize of the micmacs), longfellow flint, narragansett white cap), pigweed greens, squash (acorn, butternut, pumpkin), sun root (jerusalem artichoke))
Dishes: Breads: Nokake/Nookik/Pinole/Rockahominy/Psindamooan/Tassmanane/Gofio/Coal Flour (parched ground cornmeal made into a hoecake or cold porridge; used as emergency travel food by Native Americans, early pioneers, and contemporary backwoodsmen alike), Condiments: Attitaash (blueberry conserve; blueberries, water, sugar, lemon, black walnuts, freshly ground cinnamon or sassafras bark; Abenaki), Cranberry Sauce, Trail Food: Pemmican (travel food consisting of dried meat, dried berries, and rendered fat),
smoked american eel, Seafood: Planked Fish (cooked on a wooden plank), Steamed Quahog, Lobsters, Mussels, and Blue Fish on smoldering beds of Rockweed (Wampanoag), Stews/Soups/Chowders: Quahog Chowder, Three Sisters Soup (the main ingredients are beans, corn, and squash; may also contain onions, leeks, garlic, tomatoes, peppers, carrots,
potatoes, and seasonings; Six Nations), Vegetable Dishes: Boiled Cider in Baked Beans (baked beans with sweet apple cider; Abenaki), Jerusalem Artichoke (boiled or roasted), Maple-Baked Yellow-Eye Beans (yellow-eye or molasses face beans, butter, onions, maple syrup, dried mustard, powdered ginger, salt, and water), Msickquatash (succotash: beans, tomatoes, maize)
Misc. Facts:
1. By the middle of the fourteenth century, many farmers in the Iroquois Confederacy were intercropping flint corns, beans, and squash together in mounds, referring to them as dioheka, or "three sisters." - Renewing America's Food Traditions
Mid Atlantic:
Native Ingredients:
fruit (beach plum, blackberry, blueberry, elderberry, hawthorn, juniper berry, mayapple, maypop passion fruit, mulberry, muscadine grapes, persimmon, raspberry, strawberry), grains (cornmeal/hominy (maize; replaced other grains mentioned), knotweed, little barley, pigweed, sumpweed), lake/stream food (gar), meats (beaver, black bear, bobwhite quail, cackling goose (winter), canadian goose, chipmunk, eastern elk (extinct), eastern wild turkey, duck, ground hog, grouse, northern flying squirrel, northern river otter, opossum, pale-bellied brent goose, passenger pigeon (extinct), rabbit/hare, raccoon, white tailed deer), nuts/seeds/legumes (american chestnut (now nearly extinct due to an Asian blight), american groundnut, bitternut hickory, black walnut, pignut hickory, pigweed, shagbark hickory), seafood (american eel, blue crab, bluefish, hard clam (quahog), lobster, mussels, oyster, soft-shell clam, western atlantic surf clam), seasonings (maple sugar, maple syrup, rockweed (a type of seaweed), wild onion), vegetables (beans, cattails (roots, shoots), fiddleheads, locust pods and blossoms, maize (seneca blue bear dance, seneca hominy flint corn (ha-go-wa), mohawk round nose), pigweed greens, squash (acorn, butternut, pumpkin), sun root (jerusalem artichoke))
Dishes:
Breads: Nokake/Nookik/Pinole/Rockahominy/Psindamooan/Tassmanane/Gofio/Coal Flour (parched ground cornmeal made into a hoecake or cold porridge; used as emergency travel food by Native Americans, early pioneers, and contemporary backwoodsmen alike), Seafood: Planked Fish (cooked on a plank), Stews/Soups/Chowders: Seneca-Mohawk Hulled Hominy Corn Soup (hominy and potato beans are added to a pot while chopped venison, sausage, carrots, rutabaga, turnips, and cabbage are browned in a skillet, added to the pot, seasoned with salt and pepper, and gently boiled till tender), Trail Food/Snacks: Pemmican (travel food consisting of dried meat, dried berries, and rendered fat), Psindamoakan (Lenape hunters food consisting of cornmeal and maple sugar), smoked american eel
South:
Native Ingredients:
fruit (blackberry, crabapple, devils claw (AKA unicorn plant), elderberry, hawthorn (mayhew), juniper berry, mayapple, maypop passion fruit, mulberry, muscadine grapes, paw paw, persimmon, plum (chickasaw, ogeechee), raspberry, strawberry), grains (cornmeal/hominy (maize; replaced other grains mentioned), knotweed, little barley, pigweed, sumpweed), lake/stream food (gar), meats (beaver, bison (historically), black bear, bobwhite quail, cackling goose (winter), canadian goose (winter), chipmunk, duck, eastern elk (mountains of the upper south), eastern wild turkey, ground hog, northern flying squirrel (appalachians of Virginia and North Carolina), northern river otter, opossum, osceola turkey (only in florida), pale-bellied brent goose, passenger pigeon (extinct), rabbit/hare, raccoon, white tailed deer), nuts/seeds/legumes (american chestnut (now nearly extinct due to an Asian blight), american groundnut, bitternut hickory, black walnut, devils claw seeds, mockernut hickory, nutmeg hickory, pecan, pignut hickory, pigweed, red hickory, scrub hickory (endemic in florida), shagbark hickory, shellbark hickory, water hickory), seafood (american eel, blue crab, bluefish, hard clam (quahog), mussels, oyster, soft-shell clam), seasonings (rockweed (a type of seaweed), sassafras, sumac (dried, crushed berries), wild onion), vegetables (beans, cattails (roots, shoots), fiddleheads, locust pods and blossoms, maize (tuscacora white flour), maypop passionfruit (ocoee in cherokee) shoots and leaves (mixed with other greens and fried in grease as a potherb), pigweed greens, ramps, squash (acorn, butternut, cushaw, pumpkin), sun root (jerusalem artichoke), sweet potato)
Dishes: Beverages: Asi (or black drink; southeastern ceremonial drink made from the yaupon holly; after the leaves and branches are picked they are prepared much like coffee, lightly parched, boiled in water and strained), Maypop Juice (juice from the maypop passionfruit drunk by the Cherokee), Breads: Bean Bread (mixture of cornmeal and beans popular among the Cherokee), Nokake/Nookik/Pinole/Rockahominy/Psindamooan/Tassmanane/Gofio/Coal Flour (parched ground cornmeal made into a hoecake or cold porridge; used as emergency travel food by Native Americans, early pioneers, and contemporary backwoodsmen alike), Seminole Pumpkin Bread (much like a fritter and made from the seminole pumpkin; seminole pumpkin, wheat flour, peanut oil, cinnamon or sassafras bark, salt, baking powder, baking soda, water, sugar or tupelo honey or blackstrap molasses, and corn or sunflower oil for frying), Seafood: Planked Fish (cooked on a plank), Trail Food: parched and dried devils claw seeds (southern U.S.), Pemmican (travel food consisting of dried meat, dried berries, and rendered fat), smoked american eel, Vegetable Dishes: Hazelnut-Stuffed Sweet Potatoes (sweet potatoes are baked, split, and filled with flakes of roasted hazelnuts)
Midwest:
Native Ingredients: fruit (blackberry, black currant, blueberries (northern parts), devils claw (also used to make baskets), elderberry, hackberry, huckleberry, juniper berry, muscadine grapes, mulberry, paw paw, persimmon (eastern parts), plum (potowatomi), raspberry, strawberry), grains (knotweed, little barley, maygrass, pig
weed, sumpweed (especially near Illinois), sunflower, wild rice (great lakes region)), lake/stream food (american eel (great lakes), gar), meats (badger, beaver, black bear, bobwhite quail, cackling goose (winter), canadian goose, chipmunk, duck, eastern wild turkey, ground hog, grouse, manitoban elk, moose, north american porcupine, northern flying squirrel, pigeon, prairie dog, northern river otter, passenger pigeon (extinct), plains bison, prairie chicken, rabbit/hare, white tailed deer), nuts/seeds/legumes (american groundnut, acorns, bitternut hickory, pecan, pignut hickory, pigweed, shagbark hickory, shellbark hickory, sunflower), seasonings (bear fat, wild onion), vegetables (beans (arikara yellow bean), pumpkins, cattails (roots, shoots), locust pods and blossoms, pigweed greens, tipsinna (prairie turnip/Dakota turnip), sun root (jerusalem artichoke))
Dishes: Breads/Cakes: Fry Bread (first developed by the Navajo ~1860), Jerusalem Artichoke-Acorn Cake, Nokake/Nookik/Pinole/Rockahominy/Psindamooan/Tassmanane/Gofio/Coal Flour (parched ground cornmeal made into a hoecake or cold porridge; used as emergency travel food by Native Americans, early pioneers, and contemporary backwoodsmen alike), Lake/Stream Food: Planked Fish (cooked on a wooden plank), Porridge/Puddings: Wojape (plains Indian pudding made from mashed, cooked berries), Trail Food/Snacks: Jerky (smoked, dried meat strips such as bison), smoked American eel, Soups/Stews: Butternut Squash and Maize Chowder (this recipe is a contemporary Ojibway woman's adaptation of a traditional method used by her ancestors; onion is lightly sauteed in butter, squash, maize, and water is added. It is brought to a boil and simmered for about an hour, till the squash is very soft. It is whisked well to blend, cream is added and it is seasoned with salt and black pepper. It is served with a dash of cayenne and a sprinkling of bacon.), Snacks/Travel Food: Devils Claw Seeds, Pemmican (travel food consisting of dried meat, dried berries, and rendered fat)
Quotes:
"Among this nation (Sioux) the French found beans, pumpkins, acorns, and sunflowers, fresh and dried wild roots and bear fat and bulbs and oil of the wild sunflower's seeds. Bread was baked by fire or sun and flattened on warm stones. In season, berries were plentiful; papayas and persimmons and, with the first frost, hickory nuts and walnuts. But mostly the Sioux lived by the fish of the streams, the wild geese and the wild pigeon and all the game of the prairie groves."
~ Nelson Angren (A Short Story of the American Diet) found in The Food of a Younger Land
Southwest:
Native Ingredients:
fruit (devils claw (also used to make baskets), hackberry, hawthorn, juniper berry, muscadine grapes), grains (acorns, amaranth (komo or red dye variety), cornmeal/hominy (maize; flint corn being preferred by many (tanchi hlimimpa is the Choctaw word for it)), ny'pa (palmer's saltgrass seeds), pigweed, white sage seeds), meats (badger, bighorn sheep, black bear, bobwhite quail, cackling goose (winter), canadian goose (winter), chipmunk, hare, merriam's elk (extinct), prairie chicken, prairie dog, pronghorn antelope, rio grande turkey, white tailed deer), nuts/seeds/legumes (devils claw seeds, pigweed), seafood (totoaba), seasonings (chile peppers (El Guique New Mexican, Chimayo), mint, white sage leaf, Yerba Buena), vegetables (beans (anasazi bean, speckled tepary beans (mohave)), maize (chapalote popcorn being the most ancient still grown being over 4,100 years old), miltomate (Nahuatl word for ground cherry tomatoes), pigweed greens, squash, tomatillo's, tomatl (ancient Nahuatl word for tomato))
Dishes:
Beverages: Atolli (Nahuatl for Atole; cornmeal, pinole, or ny'pa, water, sugar, spices, and possibly chocolate or fruit; sometimes eaten for breakfast as a porridge), Breads/Cakes: Banaha (Choctaw; cornmeal is made into dough, rolled out into lengths of hot tamales but about four or five times bigger around, and each one covered with corn shucks and tied in the middle with a string. It is then boiled in water until done and the shucks taken off.), Fry Bread (first developed by the Navajo ~1860), Nokake/Nookik/Pinole/Rokahominy/
Psindamooan/Tassmanane/Gofio/Coal Flour (parched ground cornmeal made into a hoecake or cold Porridge; used as
emergency travel food by Native Americans, early pioneers, and contemporary backwoodsmen alike), Ny'pa Cake, Piki (thin, brittle Hopi blue cornmeal bread), Tortilla (made of maize, wheat, or ny'pa), Pueblo Bread, Desserts: Walaskshi (Choctaw; traditionally made on special occasions; wild grapes are gathered in the fall and put away on a stem to dry to be used when wanted. To cook, the grapes are boiled and then strained through a sack, only the juice being used. Then dumplings are made of the cornmeal and dropped in the juice and cooked until done. More of less grape juice is absorbed by the dumpling and the remainder of the juice is thickened. This dish was always furnished by the bride's relatives at weddings, while the bridegroom's relatives furnished the venison.), Entrees: Acorn Burrito (flour tortillas are brushed with melted butter and sprinkled with brown sugar and several teaspoons of ground acorns, and finally deep-fried in olive oil), Puddings/Porridge: Batarete de los Yaquis (Yoemem or Yaqui tribe; a porridge of pinole (parched ground corn) and brown sugar with grated asadero cheese on top), Ta-fulla (Choctaw; made the same way as tash-labona except the grains of corn are broken into three or four pieces, then taken out of the basket and the hulls separated from the grains. It can then be cooked with beans, wood ashes, or any other way. Meat is not cooked with ta- fulla. Hickory ta-fulla is made by using hickory water (water that has been strained through crushed hickory nuts)), Tash-labona (Choctaw; corn is soaked till the hull is loosened and slipped off. It is then fanned in an "ufko," or basket to separate the hulls from the grain of corn. The basket is made of stripped cane and about 3' long and 18" wide. To make the porridge, corn is put in a kettle with lots of water, salt, and pieces of fresh pork and then boiled down until it is thick; recorded during the Great Depression.), White Sage Mush (white sage seeds ground up and made into a porridge), Seafood: Totoaba Frita (Serie; fried totoaba), Stews/Soups: Green Chili Stew, Mutton Stew (Navajo), Trail food/Snacks: Bota-Kapvasa (Choctaw; cornmeal mixed with water and drunk), Devils Claw Seeds, Dried Pumpkin Strips, Pemmican (travel food consisting of dried meat, dried berries, and rendered fat)
Ceremonial:
1. white sage is used as a smudge stick and is believed to rid a place of evil spirits
2. Mixing human blood and amaranth seeds
3. Huatle en chile verde (pueblo red dye amaranth with green chiles) is served in a summer ritual in the Sierra Madre in honor of the planet Venus, the morning star believed to promote the growth of amaranth and other native crops.
4. The Seri Indians, who call the totoaba fish, zixcam cacola, "the Big Fish," had songs, stories, feasts, and dances dedicated to it. The Seri believe that black brants - one of migratory waterfowl that winter on the Colorado River delta - are magically transformed in totoaba when they dive into the water there. In their festivals, the totoaba rests on a bed of sticks, roasting slowly over an open fire to seal in the juices.
5. Feast of the Christening: a ceremony of the Hopi Indians of Arizona. On the 20th day of the baby's life, up to which time the sun is not supposed to have shone upon it, the infant is washed in yucca-root water by its paternal grandmother and rubbed all over with cornmeal and the pollen of flowers. Wrapped firmly on its cradle-board, it is then carried to the edge of a mesa, with the mother in her bridal clothing and carrying an ear of corn in her hand. There, with the sun shining full upon it, the baby is touched with the ear of corn in christening, and the officiating high-priest gives it its chosen names.
The principal dish at the feast - and all foods are cooked out-of-doors - is mutton, roasted or stewed with corn and beans. Rich cornmeal pudding, filled with peach-seed kernels and bits of mutton-fat, baked in wrappers of cornhusks, is always a part of the feast. In season, green corn, beans, tomatoes, fruit and melons are served. Piki bread surrounds the feasters.
~ recorded during the Great Depression by a team of writers employed by the government
Superstitions about food:
Navajo:
1. During the Eagle chant, a religious ceremony, the participants must not eat eggs of any kind, turkey, chicken, or the flesh of any fowl whatsoever.
2. Duck or bear meat is never tasted by the Navajos.
3. If a knife-point is thrust first into a melon or other food, the food must not be eaten, as it carries with it the curse of lightening stroke.
4. During the month of July, beef cooked with corn may not be eaten, as the two foods are thought to quarrel with each other in digestion.
West:
Native Ingredients:
fruit (black currant, devils claw (also used to make baskets), hackberry, juniper berry, salal berry), grains (little barley, pigweed), lake/stream food (colorado pike minnow, cui-ui sucker (lives in pyramid lake, the lower truckee river, and was a staple of the Paiute diet; eaten fresh, smoked, or dried; endangered), lahontan cutthroat trout (Paiute; became extinct when water was diverted to nearby farms)), meats (badger, beaver, bighorn sheep, black bear, cackling goose (winter), canadian goose, chipmunk, duck, grouse, merriam's turkey, north american porcupine, northern flying squirrel, plains bison, prairie chicken, pronghorn antelope, rio grande turkey (colorado), rocky mountain elk, rabbit/hare, white tailed deer), nuts/seeds/legumes (devils claw seeds, pigweed, pine nuts (nevada single-leaf pinyon)), vegetables (beans (arikara yellow bean, speckled tepary beans (Paiute)), cattails (shoots and roots), locust pods and blossoms, maize, pigweed greens, prairie turnip, squash (sibley))
Dishes: Breads/Cakes: Fry Bread (first developed by the Navajo ~1860), Sunflower Cake
(popular among the Hidatsa Tribe; made from seeds that were toasted and ground and formed into cakes), Porridge/Puddings: Bean Gruel (tepary beans were toasted, ground, and re-hydrated to make this gruel), Wojape (plains Indian pudding made from mashed, cooked berries), Stews/Soups: Bird Brain Stew (Cree Tribe), Bison and Cattail Stew (a Crow recipe; bison, bay leaf, cattail stalk bases, prairie turnips, cornmeal, crushed cedar or juniper berries, salt and pepper), Pine Nut Soup, Tanka-me-a-lo (bison stew from the Lakota tribe), Trail Food/Snacks: Devils Claw Seeds, Jerky (smoked, dried meat strips such as bison), Mah-Pi (Hidatsa travel food made from sunflower seed meal, cornmeal, juneberries, kidney tallow, and sugar), Pemmican (travel food consisting of dried meat, dried berries, and rendered fat), Vegetable Dishes: Baked Coogooehsa (Crow Indian style; sibley squash and onion sprinkled with water and brown sugar and baked), Boiled and Baked Tepary Beans (Paiute), Parched Paiute Speckled Tepary Beans (sand is placed in a cast-iron pot and is heated till it becomes brown. The beans are poured on top of the sand, browned, then poured into a sieve where all the sand is shaken out. The beans are then sprinkled with a cup of water mixed with salt and crushed bushmint or oregano leaves. They are let to dry and are eaten as a snack or ground to form pinole.)
Quotes:
John Muir: On natives gathering pine nuts in the west
"When the crop is ripe, the Indians make ready their long beating-poles; bags, baskets, mats, and sacks are collected; the women...assemble at the family huts; the men leave the ranch work; old and young, all are mounted on ponies and start in great glee to the nut-lands forming curiously picturesque cavalcades; flaming scarfs and calico skirts stream loosely over the knotted ponies; two squaws usually astride of each, with baby midgets bandaged in baskets slung on their backs or balanced on the saddle-bow; while nut-baskets and water jars project from either side, and the long beating-poles make angles in every direction...Then the beating begins right merrily, the burrs fly in every direction, rolling down the slopes, lodging here and there against rocks and sage-brushes, cached and gathered by the women and children in the fine natural gladness."
Pacific Northwest:
Native Ingredients:
fruit (blackberry, huckleberry, juniper berry, oregon grape, raspberry, salal berry), grains (acorns (engelmann's oak), pigweed), meats (badger, beaver, bighorn sheep, black bear, black brant goose, cackling goose (winter), canadian goose, caribou, chipmunk, duck, grouse, north american porcupine, northern flying squirrel, northern river otter, pronghorn antelope (northern california), rabbit/hare, rio grande turkey (oregon), roosevelt elk, sea otter, tule elk, white tailed deer, wood bison), nuts/seeds/legumes (pigweed), seafood (dungeness crab, eulachon smelt, herring, leatherback sea turtle (the Seri
Tribe ate them ceremonially), mussels, olympia oysters, salmon (chinook), walrus, whale, white abalone, white sturgeon), seasonings (ooligan grease (eulachon smelt oil), pigweed greens, salal leaves and berries), vegetables (miners' lettuce, potatoes (makah ozette))Dishes: Breads/Cakes: Acorn Cake, Condiments: Potted Chinook Salmon (In a mortar, ooligan grease or butter is creamed with hazelnut oil and whipped with a wooden spoon. Next, salmon flakes are added and worked with the pestle till smooth and creamy. Finally, salt, pepper, lime juice, and crushed juniper berries are stirred in.), Entrees: Akutaq (Inuit dish of caribou or moose tallow and meat, berries, seal oil, and sometimes fish and whipped together with snow or water), Porridges/Puddings: Acorn Mush (Miwok Tribe), Seafood: Herring Roe (dried, salted, and bundled; frozen for later use; or eaten fresh), Salted Salmon (Inuit), Stink Fish (Inuit dish of dried fish stored underground), Tlingit Herring Egg Salad (herring roe is rinsed. peas, cabbage, onion, and pepper are placed in a bowl. Kelp is diced and blanched along with the roe. The roe, kelp, sour cream, mayonnaise, vinegar, dill, and salt is added to the vegetables and is mixed together.), Trail Food: Jerky (smoked, dried meat strips such as salmon), Pemmican (travel food consisting of dried meat, dried berries, and rendered fat), Stews/Soups: Acorn Stew, Walrus-Flipper Soup (Inuit)
Ceremonial:
1. The eulachon catch is brought to shore for a centuries-old community event - fermenting and rendering the oil from the prized smelt. Tsimshian, Tlingit, Haida, Nisga'a, and Bella Coola tribes once gathered in oil camps near the river mouths of the Northwest coast each spring. It took anywhere from ten days to three weeks to ripen or ferment the harvested fish in cedar chests or in canoes before extracting the oil. The resulting oil was so highly prized for it's flavor and healing qualities that it was traded in ceremonial cedar boxes hundreds of miles inland, forming the great "grease trails" of the Northwest.
2. The herring spawn harvest is a time of great celebration in the early spring. Following the spring equinox, herring come into the fjords and bays to spawn. Coastal tribes, such as the Tlingit and Haida, have used the arrival of golden eagles, harbor seals, sea lions, and glaucous-winged gulls as indicators that the herring are soon to spawn. They have traditionally hidden branches or whole trunks of hemlocks (haaw in Tlingit, k'aang in Haida, siihmu at Barkley Sound) in the tidal waters, anchoring them down with stones to depths of twenty to thirty feet. Some coastal peoples also submerge Sitka spruce and fir branches, or giant kelp (daaw or k'aaw) and hair seaweed (ne in Tlingit, Xuya sgyuuga or "Raven's mustache" in Haida) as other substrates on which to catch the roe.
Introduced Ingredients: Fruits (apples, pears, peaches, watermelon, plums), Grains (wheat, barley, oats, rye, rice), Meats (hogs, wild boars, sheep, goats, cattle, chickens, mute swan, ring-necked pheasant), Seasonings (black pepper, nutmeg, cinnamon, allspice), Sweeteners (honey), Vegetables (cabbage, beets, turnips, collards, okra, parsnips, rutabaga, dandelion, peas)
Sources: my head, American Food: What We've Cooked, How We've Cooked It, and the Ways We've Eaten in America Through the Centuries, The Food of a Younger Land, America the Beautiful Cookbook: Authentic Recipes from the United States of America, Appalachian Home Cooking: History, Culture, & Recipes, Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods, www.wikipedia.org, www.lifeintheusa.com, www.mtnlaurel.com, http://whatscookingamerica.net/History/NavajoFryBread.htm,http://berksweb.com/pam/, www.foodtimeline.org, www.native-languages.org/states.htm,http://www.visit-maine.com/current_category.2617/current_advcategory.2423/companies_list.html,
http://www.suite101.com/article.cfm/bean_lovers/77100,http://www.kurtsaxon.com/foods011.ht
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