A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior
Shipping calculated at checkout
Chef Crystal Wahpepah of Wahpepah's Kitchen in Oakland, CA, presents recipes that reflect Indigenous foodways across regions, bringing together traditions shaped by land, seasonality, and community. Drawing on her work with Oakland’s Native residents, Wahpepah frames the book as both a practical resource and a means of reconnecting with ingredients and techniques that predate modern industrial food systems.
The 125 recipes encompass grains, vegetables, fish, and game, with dishes such as Warm Three Sisters salad with cranberries, frybread, bison ribs, and acorn chocolate cookies. Emphasis is placed on seasonal cooking, foraged ingredients, and the use of heritage crops, often accompanied by notes on sourcing and cultural context.
Developed in collaboration with ethnobotanist Linda Black Elk, the book also considers the broader implications of food (nutritional, environmental, and social) while remaining grounded in recipes meant to be cooked and shared. The result is both a cookbook and a reflection on continuity, resilience, and the role of food in sustaining culture.
Hardcover. Color photographs throughout.
Published on March 17, 2026
