{"title":"Cooking--Regional \u0026 Cultural--Indigenous Food of the Americas","description":null,"products":[{"product_id":"a-feather-and-a-fork-125-intertribal-dishes-from-an-indigenous-food-warrior","title":"A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior","description":"\u003cb\u003eFrom an acclaimed Indigenous chef comes an extraordinary cookbook that weaves powerful storytelling with 125 intertribal recipes to heal our bodies and restore our foodways--featuring a foreword by bestselling novelist and fellow Oaklandian Tommy Orange.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eChef Crystal Wahpepah has used her growing platform to tell the little-known history of Oakland's tight-knit Native American communities, which were relocated from reservations across the country to the San Francisco Bay area in the 1950s. Crystal's powerful message to reconnect to our foodways and transform generational trauma into strength as well as her healing dishes have been seen on Food Network's \u003ci\u003eChopped \u003c\/i\u003eand \u003ci\u003eBeating Bobby Flay.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eThe rise of corporate agriculture around the world relies on singular and often genetically modified monocultures plus lots of chemicals and soil additives to produce massive crop yields. And while this approach may economically make sense on paper to feed multitudes at the lowest price point possible, it has harmed our physical health, emotional well-being, and the very creation that supports life. This truth applies not just to Indigenous people, who have been harmed by the federal commodified foods program, but to all of us who have come to rely on cheap and easy processed foods to feed our families. We no longer get the nutrients we need from our food and spend lots of money on supplementing our diets. We develop chronic diseases that can be avoided and even cured through eating habits. \u003cp\u003e\u003c\/p\u003eEat with the seasons, cure your disconnection with the land, and cook colorful, delicious food rooted in the oldest traditions including: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThree Sisters Veggie Bowls\u003c\/li\u003e\n\u003cli\u003eSweet Blue Cornbread with Huckleberry Compote\u003c\/li\u003e\n\u003cli\u003eIndigenous Popcorn Balls with Edible Flowers\u003c\/li\u003e\n\u003cli\u003eStrawberry-Sumac Salad with Maple-Sage Vinaigrette\u003c\/li\u003e\n\u003cli\u003eBison Roast with Chokeberry Rub\u003c\/li\u003e\n\u003cli\u003eSmoked Salmon Dip with Red Chilies and Chips\u003c\/li\u003e\n\u003cli\u003eAcorn Muffins, and much more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003ci\u003eA Feather and a Fork\u003c\/i\u003e includes 125 recipes developed in collaboration with ethnobotanist and food sovereignty advocate Linda Black Elk to explore the environmental, spiritual, physical, and social benefits of each dish as well as raise awareness of and support for indigenous food producers who are preserving heirloom foods and traditions.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593736036\u003cbr\u003eISBN-13: 9780593736036\u003cbr\u003eAuthor: Wahpepah, Crystal, Orange, Tommy, Condon, Amy Paige\u003cbr\u003ePublisher: Rodale Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Rodale Books","offers":[{"title":"HardCover (Mar 2026)","offer_id":45657336414405,"sku":"9780593736036","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593736036.jpg?v=1768891062"},{"product_id":"the-modern-navajo-kitchen-homestyle-recipes-that-celebrate-the-flavors-and-traditions-of-the-dine","title":"The Modern Navajo Kitchen: Homestyle Recipes That Celebrate the Flavors and Traditions of the Diné","description":"\u003cb\u003eNourish your body and mind through food with these 60 recipes celebrating Navajo culinary traditions.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Modern Navajo Kitchen\u003c\/i\u003e​ takes you on an exhilarating journey for your taste buds. This beautifully photographed cookbook ties together traditional Navajo recipes as well as global recipes with a Navajo spin, creating a truly unique culinary experience! Choose from a plethora of drinks, breads, breakfasts, soups, mains, sides, and desserts--the sky's the limit. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncorporating traditional and modern ingredients, \u003c\/b\u003e some of the \u003cb\u003edeliciously nourishing and comforting recipes include: \u003c\/b\u003e\u003cbr\u003e \u003cul\u003e\n\u003cli\u003eNavajo Boba Milk Tea (Abe' Boba Dééhk'azí)\u003c\/li\u003e\n\u003cli\u003eFry Bread (Dah Díníilghaazh)\u003c\/li\u003e\n\u003cli\u003eNavajo Burgers (Atsį' Yik'ą́ Náneeskadí Bil Alch'į' Át'éhí)\u003c\/li\u003e\n\u003cli\u003eSumac and Strawberry Greek Yogurt Ice Pops (Chiilchin Yogurt Tiní)\u003c\/li\u003e\n\u003cli\u003eand more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eThis comprehensive cookbook also includes instructions for how to make such things as juniper ash, roasted cornmeal, and roasted chiles that will bring your Navajo cooking skills to the next level. A short history of Navajo culinary traditions is provided to provide cultural context behind your new culinary experiences, and sample meal plans will help you put together the perfect menus for the week ahead or for those special occasions with family and friends. \u003cp\u003e\u003c\/p\u003eReconnect to your cultural heritage or treat your palate (or both!) with \u003ci\u003eThe Modern Navajo Kitchen\u003c\/i\u003e.\u003cdiv style=\"display:none\"\u003eISBN-10: 1577154673\u003cbr\u003eISBN-13: 9781577154679\u003cbr\u003eAuthor: Yazzie, Alana, N\/A, N\/A\u003cbr\u003ePublisher: Wellfleet Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Wellfleet Press","offers":[{"title":"HardCover (Oct 2024)","offer_id":45659121385669,"sku":"9781577154679","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781577154679.jpg?v=1768906083"},{"product_id":"the-sioux-chefs-indigenous-kitchen","title":"The Sioux Chef's Indigenous Kitchen","description":"\u003cp\u003e\u003cb\u003e2018 James Beard Award Winner: Best American Cookbook \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Named one of the Best Cookbooks of 2017 by NPR, \u003ci\u003eThe Village Voice, Smithsonian \u003c\/i\u003eMagazine, UPROXX, \u003ci\u003eNew York Magazine, \u003c\/i\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eMpls. St. Paul\u003c\/i\u003e\u003ci\u003eMagazine\u003c\/i\u003e and others \u003cp\u003e\u003c\/p\u003e Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, \"clean\" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. \u003cp\u003eSherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, \u003ci\u003etimpsula\u003c\/i\u003e or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0816699798\u003cbr\u003eISBN-13: 9780816699797\u003cbr\u003eAuthor: Sherman, Sean, Dooley, Beth, N\/A\u003cbr\u003ePublisher: University of Minnesota Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"University of Minnesota Press","offers":[{"title":"HardCover (Oct 2017)","offer_id":45659203338437,"sku":"9780816699797","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780816699797.jpg?v=1768906974"},{"product_id":"new-mexican-food-made-easy","title":"New Mexican Food Made Easy","description":"\u003cp\u003eDo you love New Mexican food? What if there's no convenient place to satisfy your green chile cravings? New Mexican Food Made Easy is your solution! This cookbook demystifies your favorite Southwestern recipes with simple, easy-to-follow steps and full-color photos. Emily deconstructs 56 mouthwatering classic New Mexican recipes so you can have a solid foundation of cooking skills to enjoy a lifetime of delicious southwestern meals; no Abuela required!\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1735030104\u003cbr\u003eISBN-13: 9781735030104\u003cbr\u003eAuthor: Sego, Emily, Keck, Katy\u003cbr\u003ePublisher: Goldilocks Kitchen\u003cbr\u003e\n\u003c\/div\u003e","brand":"Goldilocks Kitchen","offers":[{"title":"Hardcover (Aug 2020)","offer_id":46080403374277,"sku":"9781735030104","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781735030104.jpg?v=1776036877"}],"url":"https:\/\/www.inveni.store\/collections\/cooking-regional-cultural-indigenous-food-of-the-americas.oembed","provider":"Inveni","version":"1.0","type":"link"}