"Her new book, "A Feather and a Fork: 125 Intertribal Recipes From an Indigenous Food Warrior," which releases in March, weaves together Indigenous stories about Native American food, perspectives on today's monocultural farming versus the Indigenous "Three Sisters" crops, and how prioritizing seasonal crops re-establishes a connection with the land."
"When it comes to the flavors, we come from a game meat background - a lot of buffalo, a lot of deer, turkey, quail. And we come from a veggie background, veggies and grains. We eat in season, meaning what is available in the seasons. We're in winter time, so of course we have a lot of soups and stews."
"Wahpepah's book invites readers to a pre-colonial cuisine of bison roast with chokeberry rub, acorn muffins and wild rice fritters stuffed with apples, cranberries, pipeta crema and much more."
Crystal Wahpepah, owner of Wahpepah's Kitchen in Oakland, is reviving Indigenous food traditions lost during European colonization. Her upcoming cookbook, "A Feather and a Fork: 125 Intertribal Recipes From an Indigenous Food Warrior," combines Native American culinary stories with recipes featuring traditional ingredients like bison, game meats, wild rice, and acorns. The book emphasizes the Indigenous "Three Sisters" agricultural approach and seasonal eating practices that reconnect people with the land. Wahpepah's culinary background blends her grandmother's traditional teachings in Oklahoma with formal training at Le Cordon Bleu, creating a unique perspective on Indigenous cuisine that contrasts with modern monocultural farming practices.
#indigenous-cuisine #native-american-recipes #traditional-food-culture #seasonal-eating #food-reclamation
Read at The Mercury News
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