Austin Bartold


Walleye Cakes with Red Pepper Pineapple Slaw and Wild Rice Salad


Austin Bartold is the chef nutritionist at the Division of Indian Work and a promoter of Indigenous cuisine. This recipe was featured in the cookbook Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest by Heid E. Erdrich. It blends Indigenous staples like walleye and wild rice with tropical flavors like pineapple and ginger. It’s perfect for a quick weeknight dinner, or you can serve the cakes topped with slaw as a tasty hors d’oeuvres.


Chef Austin selected the Division of Indian Work to receive the $450 Lakewinds donation on his behalf.