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Wild rice (Zizania palustris) represents one of our important wild plant staples. We have learned the methods of harvesting and processing this wild grain, primarily employing methodologies still used by the Native Americans of the Great Lakes Region. Wild rice is a unique, nutrient-dense grain with many attributes that make it distinct from the primary grain staple of the United States: modern bread wheat (Triticum aestivum). Though there is much research suggesting that bread wheat and other gluten-containing grains should be restricted in the diet, such studies are not applicable to many species of wild grains still consumed around the world today. The overly simplified message of "avoid all grains" should be replaced with a more accurate message of: diversify your diet by eating less grain, avoid gluten-free types, and select wild and heirloom kinds. I've include some Ojibwa language ricing terminology to highlight the human connection to this plant and to bring awareness to the value of indigenous languages around the world (through which we can learn a great deal about our wild landscapes). In Maine, where this was filmed, the indigenous words are unknown because the people were driven from their traditional lands before such knowledge could be preserved. I am greatly appreciative of the Ojibwa and other First Nations People for preserving the language and skills regarding wild rice.