Seed to Plate, Soil to Sky

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
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
“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
“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
“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”

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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