{"id":12379,"date":"2017-05-08T07:00:05","date_gmt":"2017-05-08T14:00:05","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12379"},"modified":"2017-05-08T07:00:05","modified_gmt":"2017-05-08T14:00:05","slug":"adapting-authenticity-in-three-sisters-salad","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/adapting-authenticity-in-three-sisters-salad\/","title":{"rendered":"Adapting authenticity in Three Sisters Salad"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Patrick McElroy, the campus executive chef at St. Louis&#8217; Washington University,  with the support of the American Indian Student Association has brought Native American dishes to campus.  He worked with the founder of the Native American Culinary Association, and together they adapted the recipes to be more nutritious and easily prepared, but kept the authenticity and vegetarian roots.   Many dishes use the traditional three sisters; beans, squash and corn, and one of the most popular menu items is the Three Sisters Salad.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/menu-development\/healthy-recipe-revamp\/articles\/adapting-authenticity-in-three-sisters-salad\" rel=\"noopener\">Adapting authenticity in Three Sisters Salad<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3FCO4VKOZ4D420JKKAT2AT0I07HE7G 3GGAI1SQEVYADP4MIRUYR7TP59ZMCL AXJD0WBSA2EBV)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Patrick McElroy, the campus executive chef at St. Louis&#8217; Washington University, with the support of the American Indian Student Association has brought Native American dishes to campus. He worked with the founder of the Native American Culinary Association, and together they adapted the recipes to be more nutritious and easily prepared, but kept the authenticity [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8129,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12379"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12379"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12379\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8129"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}