Indigenous Home Cooking: Menus Inspired by the Ancestors
Contemporary Recipes, Traditional Ingredients
From the preface:
“Cooking and eating are at the core of maintaining good health. With so many options available in supermarkets, buying groceries that contribute to your health and well-being can be daunting and overwhelming. This book supports you by presenting a culturally relevant nutrition guide, as well as an overview of foods that originate from Turtle Island and are available in your local grocery stores and online marketplaces. Savor these recipes that support an approach to menu planning inspired by the first foods.”
This lively cookbook brings traditional ingredients and a healthful approach into contemporary home kitchens. Originally developed by a Native chef and a Native nutritionist for Pacific Northwest tribal communities and health organizations, this is a cookbook that sparkles with life and wellbeing, and is now expanded to include Southwestern recipes as well.
There are two binding options: the standard perfect bound, and the more expensive Heritage edition—a sewn archival paperback. Both are printed and bound in the Pacific Northwest on a heavy, quality stock, illustrated with full color photographs, 80 pages.
Heritage edition: ISBN 978-1-63398-136-2, sewn paperback, $28
Perfect bound paperback: ISBN 978-1-63398-137-9, $22
ABOUT THE CREATORS:
INDIGENOUS FOOD LAB is a commissary kitchen, education and training center that serves as the heart of NATIFS work establishing a new Indigenous food system that reintegrates Native Foods and Indigenous focused education into tribal communities across North America.
Learn more about it here: www.natifs.org/indigenous-food-lab/
VALERIE SEGREST, BSN, M.S., is a native nutrition educator and activist who specializes in local and traditional foods. As an enrolled member of the Muckleshoot Indian Tribe, she serves her community by working to inspire and educate others about the importance of a nutrient-dense diet through a simple, common sense approach to eating.
DANA THOMPSON, Co-owner/COO, The Sioux Chef; Executive Director, NATIFS (North American Traditional Indigenous Food Systems). A lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes and lifetime Minnesota native, Dana has worked for nearly a decade within the food sovereignty movement. She has traveled extensively throughout tribal communities, engaging in critical ways to improve food access and implementing strategies to do the most possible good as a social entrepreneur.
*We offer a volume discount to Tribal entities and educational organizations. Click here for bulk pricing.
Contemporary Recipes, Traditional Ingredients
From the preface:
“Cooking and eating are at the core of maintaining good health. With so many options available in supermarkets, buying groceries that contribute to your health and well-being can be daunting and overwhelming. This book supports you by presenting a culturally relevant nutrition guide, as well as an overview of foods that originate from Turtle Island and are available in your local grocery stores and online marketplaces. Savor these recipes that support an approach to menu planning inspired by the first foods.”
This lively cookbook brings traditional ingredients and a healthful approach into contemporary home kitchens. Originally developed by a Native chef and a Native nutritionist for Pacific Northwest tribal communities and health organizations, this is a cookbook that sparkles with life and wellbeing, and is now expanded to include Southwestern recipes as well.
There are two binding options: the standard perfect bound, and the more expensive Heritage edition—a sewn archival paperback. Both are printed and bound in the Pacific Northwest on a heavy, quality stock, illustrated with full color photographs, 80 pages.
Heritage edition: ISBN 978-1-63398-136-2, sewn paperback, $28
Perfect bound paperback: ISBN 978-1-63398-137-9, $22
ABOUT THE CREATORS:
INDIGENOUS FOOD LAB is a commissary kitchen, education and training center that serves as the heart of NATIFS work establishing a new Indigenous food system that reintegrates Native Foods and Indigenous focused education into tribal communities across North America.
Learn more about it here: www.natifs.org/indigenous-food-lab/
VALERIE SEGREST, BSN, M.S., is a native nutrition educator and activist who specializes in local and traditional foods. As an enrolled member of the Muckleshoot Indian Tribe, she serves her community by working to inspire and educate others about the importance of a nutrient-dense diet through a simple, common sense approach to eating.
DANA THOMPSON, Co-owner/COO, The Sioux Chef; Executive Director, NATIFS (North American Traditional Indigenous Food Systems). A lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes and lifetime Minnesota native, Dana has worked for nearly a decade within the food sovereignty movement. She has traveled extensively throughout tribal communities, engaging in critical ways to improve food access and implementing strategies to do the most possible good as a social entrepreneur.
*We offer a volume discount to Tribal entities and educational organizations. Click here for bulk pricing.
Contemporary Recipes, Traditional Ingredients
From the preface:
“Cooking and eating are at the core of maintaining good health. With so many options available in supermarkets, buying groceries that contribute to your health and well-being can be daunting and overwhelming. This book supports you by presenting a culturally relevant nutrition guide, as well as an overview of foods that originate from Turtle Island and are available in your local grocery stores and online marketplaces. Savor these recipes that support an approach to menu planning inspired by the first foods.”
This lively cookbook brings traditional ingredients and a healthful approach into contemporary home kitchens. Originally developed by a Native chef and a Native nutritionist for Pacific Northwest tribal communities and health organizations, this is a cookbook that sparkles with life and wellbeing, and is now expanded to include Southwestern recipes as well.
There are two binding options: the standard perfect bound, and the more expensive Heritage edition—a sewn archival paperback. Both are printed and bound in the Pacific Northwest on a heavy, quality stock, illustrated with full color photographs, 80 pages.
Heritage edition: ISBN 978-1-63398-136-2, sewn paperback, $28
Perfect bound paperback: ISBN 978-1-63398-137-9, $22
ABOUT THE CREATORS:
INDIGENOUS FOOD LAB is a commissary kitchen, education and training center that serves as the heart of NATIFS work establishing a new Indigenous food system that reintegrates Native Foods and Indigenous focused education into tribal communities across North America.
Learn more about it here: www.natifs.org/indigenous-food-lab/
VALERIE SEGREST, BSN, M.S., is a native nutrition educator and activist who specializes in local and traditional foods. As an enrolled member of the Muckleshoot Indian Tribe, she serves her community by working to inspire and educate others about the importance of a nutrient-dense diet through a simple, common sense approach to eating.
DANA THOMPSON, Co-owner/COO, The Sioux Chef; Executive Director, NATIFS (North American Traditional Indigenous Food Systems). A lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes and lifetime Minnesota native, Dana has worked for nearly a decade within the food sovereignty movement. She has traveled extensively throughout tribal communities, engaging in critical ways to improve food access and implementing strategies to do the most possible good as a social entrepreneur.
*We offer a volume discount to Tribal entities and educational organizations. Click here for bulk pricing.
