Eating to Extinction credits Bruce Pascoe as an Aboriginal writer and farmer for introducing him to Murnong. (Correct your errs, Dan Saladino)
In actuality, he is evidently white - as per his ancestry, ie. all four of his grandparents were English. Yet he goes so far in his claim to aboriginal identity that he wrote an award winning booking on indigenous history and practices and operates a huge farm and company selling indigenous produce that he refers to in said book.
If you want to learn more about indigenous food culture, ie. more sustainable and nutritious eating -- look to actually indigenous people. That requires some work, but here's one example: Karlos Baca, an Indigenous Foods Activist from the Southern Ute Nation
https://www.instagram.com/tasteofn8vcuisine/?hl=en
Karlos Baca, formerly a chef, and now a teacher says his students travel from places where there are more gas stations than grocery stores.
"'Here I'm teaching them how to survive the American food system.' Baca is on the front line of a food war, one being waged against indigenous people. The way he sees it, the first casualty is health. 'That's why we need to decolonise our diets,' he says."
"During the class, he took a handful of blue maize flour and mixed in some water, turning the grey-white powder into a deep purple porridge. To this, he added a pinch of burnt wood ash that made the colour of the maize more intense. With a small blade, he sliced tiny slivers from what looked like a gnarled and blackened piece of wood. 'I can tell you my life story through this one bowl,' Baca said, 'and this food can also show you what happened to my people.'"
