Seed to Plate, Soil to Sky

James Beard Award-winning author of Foods of the Southwest Indian Nations Lois Ellen Frank, along with Native American Culinary Advisor Walter Whitewater, introduces the spendor and importance of Native culinary history, using eight fundamental ingredients - corn, beans, squash, chiles, tomatoes, potatoes, vanilla and cacao. With more than 100 nutritious, modern, plant-based recipes and a necessary discussion of food sovereignty and sustainability, Seed to Plate, Soil to Sky is a delicious, enlightening feast of Indigenous Ancestral foods.