Just over 150 years ago, there
to eat red meat. Veggies and
foods low in fat and cholesterol were 60 to 100 million buffalo
were in; steak and eggs were his- roaming over two-thirds of North
tory. After three years of follow- America. The Plains Indians de-
ing the hospital dietitians' pended on them not only for food
dictates, "we were tofued into but for clothing and shelter. As
invading frontiersman en-
oblivion," says Johnston.
As fate would have it, David croached upon Native American
Johnston received a commission territory, they destroyed the
in 1990 to do a painting for Mt. herds and, along with them, the
Rushmore's 50th anniversary cel- Indians' way of life. By the end of
ebration. The couple headed to the 19th century, there were less
the hills of South Dakota, where than 1,000 bison left.
they discovered many
local restaurants serv-
ing bison (commonly
referred to as buffalo).
THE BL }TAW fZ)
"Buffalo is low in
fat, cholesterol and
calories," says John-
ston, who consulted
■-
■
with Dr. Martin
Marchello, professor of
animal and range sci-
ences at North Dako-
ta State University.
Dr. Marchello's re-
search confirms that
besides being low in
fat, bison is also rich in
minerals, low in sodi-
um and high in iron.
1: 1:a.t";
In addition, just as
other red meats, buf-
falo meat can be kash-
Bison is available
ered.
One kosher New
from the following
York restaurant, Lev-
sources:
ana, counts buffalo
Butcher Boy Meat, Warren
burritos as its most
popular menu item.
Quarton Market, Birmingham
Upon her return
Market Basket, Franklin
from South Dakota,
Mr.
Meats
at Papa Joe's, Rochester
Johnston almost im-
mediately began serv-
Kosher buffalo meat can be ordered
ing buffalo meat to her
from Levana Restaurant,
husband and their
(212) 877-8457.
son, Jordan, 14. The
family enjoyed its
meals, and Johnston was deter-
Today, bison are being ranched
mined to spread the word about
all over the country, and herds
the benefits of bison.
She began experimenting with total more than 150,000 head.
different dishes and eventually ar- The herds are protected on pri-
rived at the 52 recipes included in vate ranches and government
her book. "I wanted to have 52 sanctuaries. There are at least
recipes so people who have to watch two buffalo ranches in Michigan,
their intake of red meat can enjoy one near Traverse City and the
other near Cheboygan.
it at least once a week," she says.
As Johnston goes on a nation-
Johnston views her two-year fo-
al
tour
to promote her cookbook,
cus on developing her book as a la-
bor of love and public service. she's leaving plenty of low-fat buf-
Former caterer and longtime falo dishes for her family in the
friend Annabel Cohen gave the freezer. As a result of watching
dishes final approval and styled his diet, David Johnston's cho-
the presentations for the pho- lesterol level is back to normal.
tographs.
The book's publisher predicts
The Buffalo Cookbook will be a
very successful holiday gift item.
Along with the results of John-
Never purchase frozen food
ston's cooking labors, the book
also contains fascinating back- that's covered with frost. It has
ground research on the buffalo in probably been defrosted, then re-
frozen.
North America.

COOKBOOK

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