Culinary

A Snuneymuxw ethnobotany guide grounded in Indigenous knowledge and deep ancestral connection to the land.

Plant Teachings from My Auntie: Gathering Coast Salish Plants for Medicine, Textiles, Nourishment, and Ceremony is a richly illustrated compendium of the many culturally significant wild foods and herbal remedies found in the traditional territory of the Snuneymuxw First Nation.

Each entry features plant descriptions complete with both their Hul'q'umi'num and botanical names, typical native habitat, and traditional uses. Particular attention is paid to the sacred Western Red Cedar or "tree of life." The book also offers a selection of healing recipes; tips for respectful, sustainable harvesting; ethical and responsible preparation techniques; and a guide to local gathering sites.

Snu'y'ulh refers to teachings handed down through generations. Snuneymuxw Elder and Knowledge Keeper Geraldine Manson, whose traditional name is C'tasi:a, draws on the sacred knowledge passed on to her by her "Auntie Ellen," Dr. Ellen White, also known as Kwulasulwut. Central to these learnings is the fundamental concept or protocol of honoring gifts from the land by gathering and preparing in ways that respect the history, culture, spirituality, and Indigenous knowledge associated with each species.

This powerful work is a rare treasure that will appeal to those seeking to foster greater cultural understanding and ecological responsibility while deepening their commitment to meaningful reconciliation.

Additional Information
96 pages | 9.00" x 7.50" | Paperback

Culinary Claims explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty.

L. Sasha Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems.

Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada’s cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land?

Educator Information
Subjects: Business; History / Canadian History; History / Business & Economic History; Food Studies / Food in History; Indigenous Studies / Indigenous History

Table of Contents

List of Illustrations
Preface

Introduction: You Are Welcome
1. Agricultural Flagpoles
2. From Trains to Tundra
3. Restaurants and Representation
4. An Edible Exhibition
5. One Address, Three Restaurants
6. A Meal for a Chief
7. Culinary Resurgence
8. Seal Tartare
9. Where the Beaver and Buffalo Roam
10. Salmon and the F-Word
Conclusion: The North

Acknowledgements
Notes
Bibliography
Index

Additional Information
392 pages | 6.00" x 9.00" | 34 illustrations | Paperback

This guide:

• Highlights 70-plus edible species including seaweeds, beach vegetables, shellfish, mushrooms, berries, trees, ferns, and wild and weedy greens
• Includes more than 60 recipes, plus tips for enjoying this natural abundance
• Includes key sections describe sustainable harvesting practices

Pacific Harvest, written by expert forager and guide Jennifer Hahn, introduces both novice and more experienced foragers to the Pacific Coast’s ample and diverse edible species. Recognizing your local edible berries, flowers, greens, roots, tree parts, mushrooms, seaweeds, beach vegetables, and shellfish is a passport to a comforting sense of place. Hahn shares immersive descriptions of her foraging adventures as well as full-color photos to make identifying these species easy and enjoyable. Each featured food listing includes common names, taxonomy, primary location, description, harvesting details, and culinary tips for transition from the wild to the kitchen table. Select listings call out notable nutrition and wellness benefits, along with contemporary research on conservation status.

This coastal foraging guide highlights authentic Indigenous harvesting practices including profiles of Indigenous leaders in the traditional foods movement. Hahn emphasizes a sustainable approach to foraging, reminding readers what other beings also depend on these plants and animals as food and shelter sources.

Pacific Harvest includes dozens of recipes featuring foraged foods, ranging from no-fuss delights like Salal Berry Scones and Kelp-Wrapped Salmon to comfort foods like Fiddlehead Quiche and Horse Clam Stir-Fry.

Additional Information
360 pages | 6.00" x 8.50" | 175 Color Photos | Paperback 

 

With Indigenous Métis herbalist LoriAnn Bird as your guide, connect with the ancestral wisdom of over 90 wild edible and medicinal plants from across North America.

A purposeful and powerful reference to the lessons, nourishment, healing, and history of our “plant teachers,” Revered Roots shares guidance on exploring, gathering, and reclaiming these long-revered plants as food and medicine. Separated into two sections, LoriAnn first reveals her own journey to understanding and respecting our plant elders. She offers teachings and lessons about remembering our relationship to the plants around us and our responsibility to the earth that sustains us.

The second part of the book is filled with insightful illustrated plant profiles detailing the identification, uses, and Indigenous folklore of some of the continent’s most treasured ancestral plants. Included are edible and medicinal bark, berries, and buds from trees and shrubs, as well as foliage, flowers, and fronds from herbs, “weeds,” and wildflowers; some native to the continent, others introduced generations ago.

Learn about the gifts our Rooted Nation of plants has to offer, including:

• Evergreen tips from spruces, pines, and firs
• Hawthorn berries, leaves, and flowers
• Plantain seeds and foliage
• Oswego tea leaves and blooms
• Slippery elm bark
• Motherwort flowers, stems, and leaves
• Black cohosh roots and rhizomes
• Marshmallow root
• Cottonwood buds and bark
• Plus dozens more

Reclaiming our natural rhythms and connections to the earth we walk on is essential to our health and well-being, both as individuals and as a community. One simple way to do that is by appreciating, respecting, and seeking to understand the plants around us.

Reviews
“With elegant reverence, LoriAnn Bird weaves connections among ancestral herbalist teachings from several lineages. She invites us into our own personal journey with plant medicine, giving us lessons on how to respect and honor the power of plants and their human knowledge keepers. She carefully and lovingly attributes each piece of teaching to its source. This book is a powerful legacy that we need more than ever at this time of healing and reconciliation. May its words fly into the world and land softly in the hearts of all who need them.”—Lori Weidenhammer, author of Victory Gardens for Bees: A DIY Guide to Saving the Bees

“Revered Roots is truly an essential work of art that imparts the sacredness of each plant, in each harvesting step and in the interspecies relationships with all of life. The authentic and grounded nature of LoriAnn Bird comes through the pages to connect us with a sense of belonging and reverence.”—Katrina Blair, founder of Turtle Lake Refuge; author of The Wild Wisdom of Weeds

“LoriAnn Bird, in her book Revered Roots, creates a beautiful story about our plant relatives with our history woven between the leaves of each page. She highlights each being and allows them to tell their story, including who they are, their benefits, uses, ways to eat, look-alikes, and what makes them unique. It's like looking at an old family album and finally knowing who each person is and what their spirit has to offer the world. The book, complete with information about our relatives, wrapped its warm arms around me as I nestled in to read each page, excited to learn more about family. LoriAnn’s voice provides a continuous honoring of our ancestors, our brilliance, and our resilience.”—Jenna Jasek, Shuswap (Kenpesq't) Band member, Director of Indigenous Learning, The Outdoor Learning School

“LoriAnn Bird weaves stories of plants into a tapestry of vivid imagery and teachings, allowing us to experience earth medicine in a way we never have before. Like a family gathered around the table exchanging stories of cherished ones, Lori Ann’s plant musings draw us into an intimate connection with our More-Than-Human Kin. From a small moment in a back alley in East Vancouver to hundreds of years of history from around the world, Revered Roots feels like an equal blend of encyclopedia, history book, and love letter. Get to know plants in a truly profound way through the words of a master storyteller, sister, friend, mother, and plant protector.”—Stephanie Rose, founder of Garden Therapy; author of Garden Alchemy and The Regenerative Garden

“This is a beautiful book on every level; the gorgeous drawings and painting of plants, the photography and images throughout, but also the words and the feelings on each page. Intensely moving and remarkably practical, deeply personal and filled with worldly wisdom, this book offers the reader a glimpse into a whole new way of seeing the nature. With a plant centered focus, through a biophilia lens, the author invites us to re-evaluate and re-vision our own relationships with plants and the natural world. This book is destined to be a classic.”—Chanchal Cabrera MSc, FNIMH, Medical Herbalist; Horticulture Therapist; author of Holistic Cancer Care

“LoriAnn has put a lifetime of collected knowledge into a work that connects people to plants in ways both honorable and honest. Revered Roots extols both the practical and sacred uses of the plants we see around us, while also nurturing our respect for our More-Than-Human Kin and our responsibility to the greater world. It has been a pleasure to be a teacher and herbal mentor to LoriAnn for many years.”—Don Ollsin, Master Herbalist; Conscious Spiritual Elder, Alchemy of Aging; author of Pathways to Healing

Additional Information
240 pages | 8.00" x 9.55" | Hardcover 

Next Level Chef winner Pyet De Spain celebrates her Mexican and Native American heritage in this collection of mouthwatering recipes, a vibrant fusion that ties us to the land and to one another.

Star chef Pyet DeSpain rose to prominence as the first winner of Gordon Ramsey’s Fox television show Next Level Chef. Now, in her debut cookbook, she shares the joy of cooking fueled by her burning passion for Native American and Mexican American cuisine. Rooted in Fire: A Celebration of Native American and Mexican Cooking is a tribute to her dual heritage—a gorgeously crafted celebration of the diversity of food and the stories, traditions, culture, and profound philosophies of Indigenous people that season each meal.

Pyet shows you how to incorporate a delicious range of key ingredients—from venison, dandelion greens, to sunchokes, bison, and native berries—into more than sixty fusion dishes. Family and friends will be excited to gather around the table to enjoy sweet and savory food such as:

• Three Sisters Salad
• Bison and Sweet Corn Soup
• Fry Bread
• Mexican Chocolate & Mezcal Cake
• Corn Silk and Honey Tea
• Wojapi BBQ Sauce

In addition to her inventive and palate pleasing recipes, Pyet invites home cooks to honor the seasons on our beautiful Earth and connect with essential foodways. “This is more than just a cookbook,” Pyet writes. “It’s giving a voice to Indigenous people, while also highlighting the fusion of my two cultures with fire and purpose.”

Reviews
"Pyet's talent is evident in every recipe in this book. The way she weaves her heritage into her dishes is extraordinary and I've seen it every day since the first time I tasted her work on Next Level Chef. Trust me, you're in for an absolute treat." — Gordon Ramsay

Pyet’s Rooted in Fire beautifully honors her Prairie Band of Potawatomi and Mexican heritage through food storytelling that is both personal and powerful. Her voice is heartfelt, her vision and dedication are clear, and her talent within the Indigenous food movement is undeniable. I’m so proud to see her shining as a modern-day Indigenous food warrior—this book marks an important chapter in her growing legacy." — Sean Sherman, Founder of The Sioux Chef/NATIFS.org and Author of The Sioux Chef’s Indigenous Kitchen and Turtle Island

Additional Information
288 pages | 7.38" x 9.12" | 128 four color food photographs | Hardcover 

Have Indigenous plant knowledge at your fingertips with this gorgeously illustrated card deck from Leigh Joseph, an ethnobotanist and a member of the Squamish Nation.

Plants can be a great source of healing as well as nourishment, and the practice of growing and harvesting from trees, flowering herbs, and other plants is a powerful way to become more connected to the land. The Indigenous Peoples of North America have long traditions of using native plants as medicine as well as for food. Held by the Land Deck includes 45 cards of indigenous plants and their properties and a 48-page booklet to guide you along the way. Here are some of the things you will find:

• Tips to build your own home apothecary
• Notes on how to mindfully harvest and connect to the land you’re on
• Recipes for infused oils and salves
• A botanical glossary to help out with some of the more technical language
• Checklists for safe and sustainable harvesting

This beautifully illustrated card deck includes plants that are culturally significant to the Pacific Northwest, including Western Red Cedar, Devil’s Club, Broad-Leaved Plantain, Camas, Wapato, and Red Laver. Special features in the booklet include recipes for food and beauty products along with stories and traditions around the plants.

This elegant, full-color card deck and booklet is your go-to guide for Indigenous plants and will give you new insights into the power of everyday nature.

Additional Information
48 pages | 4.50" x 5.90" | 45 Cards and 48-Page Booklet

Reclaiming crops and culture on Turtle Island

Manomin, more commonly known by its English misnomer "wild rice," is the only cereal grain native to Turtle Island (North America). Long central to Indigenous societies and diets, this complex carbohydrate is seen by the Anishinaabeg as a gift from Creator, a "spirit berry" that has allowed the Nation to flourish for generations. Manomin: Caring for Ecosystems and Each Other offers a community-engaged analysis of the under-studied grain, weaving together the voices of scholars, chefs, harvesters, engineers, poets, and artists to share the plant's many lessons about the living relationships between all forms of creation.

Grounded in Indigenous methodologies and rendered in full colour, Manomin reveals and examines our interconnectedness through a variety of disciplines-history, food studies, ethnobotany, ecology-and forms of expression, including recipes, stories, and photos. A powerful contribution to conversations on Indigenous food security and food sovereignty, the collection explores historic uses of Manomin, contemporary challenges to Indigenous aquaculture, and future possibilities for restoring the sacred crop as a staple.

In our time of ecological crisis, Manomin teaches us how to live well in the world, sustaining our relations with each other, our food, and our waterways.

Reviews
"This book is absolutely amazing and one of the most original collections that I have read in many years. Intended for everyone who inhabits Turtle Island-Indigenous and settler alike-Manomin encourages readers to develop deeper relationships and understandings by listening to Elders and the land. I believe Manomin will transform Indigenous scholarship." — Michael Dockry, University of Minnesota

"Manomin teaches us much; how to observe, the need for biodiversity, and the understanding that there will be rice somewhere else, on different years, based on water levels. Manomin has provided food during the harshest of times. We were told that we should care for our water and there would be rice. There are lakes where Manomin has been drowned by the state and provincial authorities, raising water levels for recreational boats. For many years the Mille Lacs band of Anishinaabe tried to get the water levels corrected for the rice to flourish on Onamia and Omeme Lakes. At one of those lakes, the water levels went down in a drought, and the Manomin returned, seventeen years later. At another lake it was fifty years later. The Manomin returned when the conditions were right. That reminds us, like this book, of the resilience of seeds, the resilience of life, and our agreement to care for all. This book is a blessing of teachings and acknowledgment for the great gift of Manomin." — Winona LaDuke, To Be a Water Protector: Rise of the Wiindigoo Slayers

Educator Information
Topics: Environmental Studies, History, Indigenous Studies, Decolonization, Agriculture and Food, Ethnobotany, History, Food Studies.

Table of Contents
List of Illustrations

A Note on Language by Brittany Luby and Margaret Lehman

Introduction by Brittany Luby, Samantha Mehltretter, and Margaret Lehman with Niisaachewan Anishinaabe Nation

Ch.1 Manitou Gitaggan, the Great Spirit’s Garden by Kezhii’aanakwat Ron Kelly, Giizhiigokwe Sandra Indian, Patees Dorothy Copenace, and Kathi Avery Kinew

Ch.2 Migration by Edward Benton-Banai

Ch.3 Seeds and Soils by Victoria Jackson

Manomin and Bergamot by Sean Sherman

Ch.4 Manomin as Teacher by Brittany Luby with Niisaachewan Anishinaabe Nation

Images from Anishinaabe-Aki: Harvest

Ch.5 Relational Vocabularies by Joseph Pitawanakwat

Manomin, Berries, and Love by Michelle Johnson-Jennings, PhD

Ch.6 Environmental Change, Environmental Care by Samantha Mehltretter and Andrea Bradford with Niisaachewan Anishinaabe Nation

Images from Anishinaabe-Aki: The Seasons by Andrea Bradford

Ch.7 Disconnection by Hannah Tait Neufeld

Manomin and Mushrooms by Shane Chartrand

Ch.8 Treaty and Mushkiki by Jana-Rae Yerxa and Pikanagegaabo, William Yerxa

Ch.9 Promise by Kristi Leora Gansworth

Epilogue by Andrea Bradford and Brittany Luby

Appendix 1: A Recipe for Corn Soup

Appendix 2: A Note on Indigenous Language Rights

Glossary by Jane Mariotti

Contributors

Notes

Selected Bibliography

Additional Information
240 pages | 6.00" x 8.50" | 40 colour illustrations, 2 maps, index, bibliography | Paperback 

An intergenerational source of wisdom and knowledge, Mitji combines a cultural history of Mi'kmaw cuisine with a practical cookbook.

The welcome call of "Mitji" can be heard by Mi'kmaw children, hungry workers, family, and friends when dinner is ready. This book, too, is an invitation to celebrate and practice Mi'kmaq foodways: the recipes passed down from one generation to the next; the way traditional foods and medicines are gathered, hunted, and cooked; and the lived experience of ancestors and Elders about how to nourish the spirit and body through Mi'kmaw culture and knowledge.

Mitji – Let's Eat! Mi'kmaq Recipes from Sikniktuk offers over 30 traditional and popular Mi'kmaq recipes, arranged seasonally — like Fish Cakes and Eel Stew in spring; Blueberry "Poor Man's Cake" and Stuffed Salmon in summer; Swiss Steak with Moose Meat and Apple Pie in fall; and Molasses Cake and Wiusey Petaqn in winter.

Each recipe is contextualized with its origins, contributor information, food stories, and detailed preparation instructions, and throughout the book are short essays on Mi'kmaw cuisine, drawing a picture of how Mi'kmaq foodways were influenced by colonization, on the one hand, and how food became and remains a significant vehicle of resistance, on the other. Whether a novice or well-seasoned cook, Mitji is a feast for the reader: a bountiful introduction to, and celebration of, Mi'kmaw cuisine.

Educator Information
Subjects & Curriculum Links: Indigenous Cooking, Seasons, Indigenous History, Mi'kmaw Culture and Cuisine

This book has received the Authentic Indigenous Text label because of the Indigenous contributions to this work. It is up to readers to determine if it's an authentic resource for their purposes.

Additional Information
240 pages | 7.50" x 9.25" | Photos by Patricia Bourque, 50+ Coloured Images 

A revised and expanded edition of the popular Pacific Northwest foraging cookbook from Deerholme Farm on Vancouver Island.

The Deerholme Foraging Cookbook is an exploration of the wild foods found in the Pacific Northwest. Award-winning chef and author Bill Jones’s recipes feature local mushrooms, edible plants, sea vegetables, and shellfish. The product of over twenty years of research and professional cooking with foraged foods, the book serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than 100 delicious recipes featuring wild foods. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes.

Linking to traditional uses for wild foods and future possibilities for our diet and wellbeing, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Cookbook is richly enhanced by the author’s photography of wild foods and dishes, and his own foraging stories. The recipes are global in influence and use simple techniques woven together with expert knowledge to create delicious, wholesome homemade food.

Additional Information
304 pages | 7.50" x 9.00" | 2nd Edition

Nourish your body and mind through food with these 60 recipes celebrating Navajo culinary traditions.

The Modern Navajo Kitchen​ 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.

Incorporating traditional and modern ingredients, some of the deliciously nourishing and comforting recipes include:

• Navajo Boba Milk Tea (Abe’ Boba Dééhk’azí)
• Fry Bread (Dah Díníilghaazh)
• Navajo Burgers (Atsį’ Yik’ą́ Náneeskadí Bił Ałch’į’ Át’éhí)
• Sumac and Strawberry Greek Yogurt Ice Pops (Chiiłchin Yogurt Tiní)
• and more!

This 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.

Reconnect to your cultural heritage or treat your palate (or both!) with The Modern Navajo Kitchen.

Additional Information
192 pages | 8.00" x 9.50" | Colour Photos | Hardcover 

Improve your well-being with Native American herbal medicine

Native American herbal medicine offers a powerful way to connect with the earth and heal naturally—and with this handbook of Native American herbs, you can learn all about herb uses and their restorative effects. Written by an Indigenous herbalist, this guide shows you how to responsibly use traditional plants to treat anxiety, colds, inflammation, and more.

This standout among books about herbs and healing will help you:
- Learn about a time-honored practice—Discover the origins and healing secrets of Native American herbalism, its traditional and modern uses, and how tools like the medicine wheel teach us about our relationship with the natural world.

- Identify the essential herbs—Explore the healing properties of medicinal herbs for wellness, from anise hyssop to yerba santa.

- Make 75 natural remedies—Ease physical and emotional ailments with Native American remedies, like Memory Support Tea, Stress-Induced Headache Tincture, and Antibacterial Healing Herb Liniment.

Tap into traditional wisdom with this Native American herbal medicine book for health and well-being.

Reviews
"A beautiful jumping-off point for anyone who is interested in practical herbalism. Angela organizes the wisdom of Native American herbalism in a way that is accessible for anyone to pick up and fold into their everyday life." —Kathleen Lee, acupuncturist, herbalist, and spiritual business mentor

"Angela is a wise and fierce protector of plant medicine and traditions of healing. Her first book, A Beginner's Guide to Native American Herbal Medicine, is a meaningful, accessible resource for readers who seek to ground themselves in understanding and build an herbal practice of integrity." —Graham Wesley

Additional Information
165 pages | 7.50" x 9.25" | full-colour photographs throughout | Paperback

More than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.

In this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language, Chími Nu’am shares the author’s delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing. Calvosa Olson has spent many years connecting her family’s foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson’s table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu’am welcomes readers in with Calvosa Olson’s politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.

Reviews
"This cookbook designed to uplift Indigenous California foods will delight foragers, adventurous home cooks, and those looking to connect with Native roots. It's a valuable addition to library shelves that will connect Native and non-Native Americans to the earth and its abundant gift of ingredients." —Library Journal

"With Chími Nu'am, Olson looks to encourage people to start thinking about a decolonized diet, connecting to the land and native ingredients prior to European colonization [... and] aims to make Indigenous ingredients and traditional Karuk recipes accessible to a whole range of home cooks." —Nina Friend, BBC World's Table

"Chími Nu’am is serious about taking a holistic view of reintegrating the healthfulness of traditional diets into modern lives, benefiting both personal well-being and the greater good." —Naomi Tomky, Atlas Obscura

"Calvosa Olson has written a book that will speak to multiple audiences. But whether she's guiding Indigenous readers to embrace more of their cultural foods or making recommendations for non-Indigenous readers interested in decolonizing their diets in an ethical way (hint: it's about reciprocity), her voice and philosophy come through clearly on the page." —Twilight Greenaway, Civil Eats

"To say that Chími Nu'am is just a cookbook is inaccurate. What took Calvosa Olson more than two years to write and publish is an expression of her life and an act of stewardship for the earth. [...] The author was raised to believe that if you take care of the land, the land will take care of you." —Prism

"Calvosa Olson invites readers to forage for and become more attuned to Indigenous and seasonal ingredients—nurturing a deeper connection to place and enhancing one’s role as an environmental steward." —Uprooted

"Connecting with nature is an approach to cooking that is often overlooked—but not for Sara Calvosa Olson. A native Californian raised by a Karuk mother, she is leading people on a path to decolonize their diets, one cup of manzanita flour at a time." —KCRW Good Food

"Connection to people and planet is central to both Calvosa Olson's personal approach to food as well as the message of Chími Nu'am." —Rachel Askinasi, The Messenger

"Besides being a creative, accessible cookbook, Calvosa Olson's work is a call for stewardship of the environment and an introduction to some local foods that have long been part of Native diets. It’s a terrific resource for foragers, teachers, libraries, classrooms, cooks, and anyone looking to learn more about the foodways of California's Indigenous peoples." —Edible East Bay

Additional Information
288 pages | 7.50" x 10.00" | Hardcover

Author Leigh Joseph, an ethnobotanist and a member of the Squamish Nation, provides a beautifully illustrated essential introduction to Indigenous plant knowledge.

Plants can be a great source of healing as well as nourishment, and the practice of growing and harvesting from trees, flowering herbs, and other plants is a powerful way to become more connected to the land. The Indigenous Peoples of North America have long traditions of using native plants as medicine as well as for food. Held by the Land honors and shares some of these traditions, offering a guide to:

• Harvesting herbs and other plants and using them topically
• North American plants that can treat common ailments, add nutrition to your diet, become part of your beauty regime, and more
• Stories and traditions about native plants from the author's Squamish culture
• Using plant knowledge to strengthen your connection to the land you live on

Early chapters will introduce you to responsible ways to identify and harvest plants in your area and teach you how to grow a deeper connection with the land you live on through plants. In the plant profiles section, common plants are introduced with illustrations and information on their characteristics, range, how to grow and/or harvest them, and how to use them topically and as food. Special features offer recipes for food and beauty products along with stories and traditions around the plants.

This beautiful, full-color guide to Indigenous plants will give you new insights into the power of everyday plants.

Additional Informaiton
192 pages | 8.00" x 9.25" | Hardcover 

This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes. When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.

A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.

Reviews
"Seed to Plate honors the practical side of growing Indigenous heirloom seeds to fruition. Lois demonstrates how to respect the whole life cycle of these foods by processing and cooking them with reverence, so when they end up on our plate and in our bellies, they are true medicine. This book honors Native American food wisdom and transforms the way we think about daily nourishment.” —from the foreword by Melissa K. Nelson, (Anishinaabe/Métis [Turtle Mountain Chippewa]), Professor of Indigenous Sustainability, Arizona State University; President of the Cultural Conservancy"

"Seed to Plate, Soil to Sky is more than a beautiful and empowering book. It is a landmark in the culinary world, helping us remember timeless traditions and put them to use at a time when healthful traditions are needed most. It is a treasury of historical context, key botanical information, and practical tips for the kitchen that will allow us to use the bounty of nature for health and vitality."—Neal D. Barnard, MD, FACC, adjunct professor of medicine, George Washington Univ. School of Medicine & Health Sciences, president, Physicians Committee for Responsible Medicine

Additional Information
320 pages | 7.60" x 9.40" | 75 full colour photos | Hardcover

Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it’s truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you’ll find everything from truffles to tea, passionfruit to Pinot Noir, water buffalo to the most delicately briny oysters.

Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they’re shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination.

Featuring more than 80 signature dishes, from a classic salmon chowder to island-foraged chantarelle risotto, apple pie waffles to bannock ice-cream sandwich, this inspired collection boasts locally-minded, soul-satisfying dishes that readers will want to make again and again.

Additional Information
240 pages | 8.00" x 10.00"