"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
"Lois is and has been such an inspiration to myself and my own work with
Native American foods. Her research, writing, and ongoing passion for
teaching and practicing the art of Indigenous foods of North America has
proven her to be a role model for generations to come! Her first book was an
instant classic, and I am so excited for this new and important work!
Pilamayeyelo Lois and Walter for all that you do!"
―Sean Sherman, Oglala Lakota, founder, The Sioux Chef, NATIFS, Indigenous
Food Lab, Owamni
When I came across Lois Ellen Frank's Native American Cooking, and I finally
found a book that spoke my language of simple, pure ingredients. With Seed
to Plate, Soil to Sky, Lois continues sharing the goodness and grace of
Indigenous foods and their importance to heal a people and a nation.
―Crystal Wahpepah, owner and chef, Wahpepah’s Kitchen
The recipes are exciting and clever: a butternut squash puree incorporates
apple and coconut milk; black beans are simmered with chipotles and
chocolate; and sweet potatoes are used to make masa for tamales with no
added fat—an outgrowth of work the author does to combat diabetes.
Thoughtful and informative, this is a strong addition to a long
under-published category.
―Agent: Leigh Eisenman, Wolf Literary
Lois Ellen Frank, PhD, is a Santa-Fe based, James Beard Award-winning author, chef, Native foods historian, educator, and photographer. Dr. Frank has spent over 30 years documenting foods and life ways of Native Americans from the Southwest. She received her PhD from the University of New Mexico in Cultural Anthropology focusing on the discourse and practice of Native American cuisine and was a Culinary Ambassador Diplomat with the U.S. State Department and Office of Cultural Affairs.
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