| Introduction | p. 1 |
| How to Use This Book | p. 7 |
| (Not) Fry Bread | p. 9 |
| Fields and Gardens | p. 11 |
| Roasted Corn with Wild Greens Pesto | p. 13 |
| Three Sisters Summertime Salad with Smoked Trout | p. 14 |
| Wojape Mint Sauce | p. 15 |
| Locavores and Trade-a-vores | p. 16 |
| Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts | p. 17 |
| Maple Dressing | p. 18 |
| Hopniss | p. 18 |
| Spring Salad with Tamarack Honey Drizzle | p. 19 |
| Deviled Duck Eggs | p. 21 |
| Duck Egg Aioli | p. 23 |
| Wild Greens Pesto | p. 24 |
| Wild Greens | p. 25 |
| Stuffed Squash Blossoms | p. 28 |
| Sautéed Corn Mushrooms with Fresh Corn and Fried Sage | p. 29 |
| Corn Mushrooms | p. 31 |
| Braised Sunflowers (or Sunchokes) | p. 32 |
| Griddied Maple Squash | p. 33 |
| Gete Okosomin-Big Old Squash | p. 34 |
| Cedar-Braised Beans | p. 36 |
| Crispy Bean Cakes | p. 38 |
| Beans | p. 40 |
| Three Sisters Mash | p. 43 |
| Smoked Whitefish and White Bean Spread | p. 44 |
| Spread | p. 44 |
| Sunchokes | p. 45 |
| Maple-Sage Roasted Vegetables | p. 46 |
| The Language of Corn | p. 47 |
| Simple Corn Cakes with Assorted Toppings | p. 51 |
| Blue Corn Cake Variation | p. 52 |
| Hominy Cakes | p. 53 |
| Teosinte | p. 54 |
| Kneel Down Bread | p. 55 |
| Sioux Chef Tamales | p. 57 |
| Old-Fashioned Cornmeal Mush with Poached Eggs | p. 59 |
| Amaranth Crackers | p. 60 |
| Amaranth | p. 60 |
| Wild Rice Cakes | p. 63 |
| Sorrel Sauce | p. 64 |
| Summer's Vegetable Soup with Wild Greens | p. 65 |
| Missouri River Pozole | p. 66 |
| Hearty Mushroom, Sweet Potato, and Bean Soup | p. 67 |
| Fish Head and Wild Rice Soup | p. 69 |
| White Bean and Winter Squash Soup | p. 70 |
| Smoked Turkey and Acorn Soup | p. 71 |
| Squash and Apple Soup with Cranberry Sauce | p. 73 |
| Black Bean and Yucca Soup with Warming Spices | p. 74 |
| Wozupi-An Indigenous Farm of the Mdewakanton Tribe, Minnesota | p. 75 |
| Prairies and Lakes | p. 77 |
| Wild Rice | p. 79 |
| Real Wild Rice | p. 81 |
| Tatanka Truck Fried Wild Rice Bowl | p. 83 |
| Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries | p. 84 |
| Cranberries | p. 84 |
| Mushrooms | p. 85 |
| Timpsuia Cakes with Cedar-Braised Beans | p. 86 |
| Timpsula | p. 87 |
| Smoked Whitefish or Trout | p. 89 |
| Wild Rice-Crusted Walleye | p. 90 |
| Red Lake Walleye-The Good Fish Story | p. 91 |
| Herb-Roasted Fish | p. 92 |
| Tatanka Truck Sunflower-Crusted Trout | p. 93 |
| Cattails | p. 94 |
| Grouse with Cranberry and Sage | p. 95 |
| Maple-Juniper Roast Pheasant | p. 97 |
| Sweet and Sour Roast Goose with Autumn Squash and Cranberries | p. 98 |
| Sage and Rose-Hip Roasted Duck | p. 99 |
| Seared Duck Breast with Cider Glaze | p. 100 |
| Rendering Duck or Goose Fat | p. 101 |
| Crispy Duck Legs | p. 102 |
| Duck Pâté, with Dried Apple | p. 103 |
| Duck and Wild Rice Pemmican | p. 104 |
| Smoked Duck or Pheasant | p. 106 |
| Roast Turkey, Wild Onions, Maple Squash, and Cranberry Sauce | p. 107 |
| Cider-Braised Turkey Thighs | p. 109 |
| Maple-Brined Smoked Turkey | p. 110 |
| Rabbit | p. 111 |
| Old-Fashioned Rabbit Stew | p. 113 |
| Rabbit Braised with Apples and Mint | p. 115 |
| Bison | p. 116 |
| Bison Tartare | p. 117 |
| Bison Ribs | p. 118 |
| The Noble Way to Hunt | p. 119 |
| Cedar-Braised Bison | p. 120 |
| Braising, An Ancient Method | p. 120 |
| Indigenous Tacos | p. 122 |
| Tanka | p. 123 |
| Bison Wasna | p. 125 |
| Hunter's Stew | p. 126 |
| Grilled Bison Skewers with Wojape | p. 128 |
| Taniga | p. 128 |
| Lamb Sausage | p. 129 |
| Venison Chops with Apples and Cranberries | p. 130 |
| Venison or Elk Stew with Hominy | p. 131 |
| Nature's Sweets, Teas, and Refreshing Drinks | p. 133 |
| Sunflower Cookies | p. 135 |
| Edible Flowers | p. 135 |
| Autumn Harvest Cookies | p. 136 |
| Corn Cookies | p. 138 |
| Amaranth Bites | p. 139 |
| Chocolate Pecan Bites | p. 140 |
| Chestnuts | p. 141 |
| Raspberry-Rose-Hip Sauce | p. 142 |
| Acorn and Wild Rice Cakes | p. 143 |
| Popped Amaranth Cakes (Alegría) | p. 144 |
| Wild Rice Pudding | p. 145 |
| Ricing Moon | p. 145 |
| Sunflower Milk Sorbet | p. 146 |
| Sunflowers | p. 146 |
| Sweet Corn Sorbet | p. 147 |
| Hazelnut Maple Sorbet | p. 148 |
| Wild Rice Sorbet | p. 149 |
| Maple Squash Sorbet with Cranberry-Sauce | p. 149 |
| Blueberry-Raspberry-Bergamot Spoon Sweet | p. 150 |
| Wild Apple Sauce (Savory or Sweet) | p. 151 |
| Caramelized Seed Mix | p. 152 |
| Roasted in the Shell Sunflower Seeds | p. 153 |
| Indigenous Granola | p. 155 |
| Native Granola Bars | p. 156 |
| Seed Savers Snacks | p. 158 |
| Roasted Maple Seeds | p. 158 |
| Toasted Pumpkin and Squash Seeds | p. 158 |
| Toasted Sunflower Seeds | p. 158 |
| Maple Bruleed Squash with Blueberries | p. 159 |
| Tobacco | p. 159 |
| Teas and Refreshing Drinks | p. 161 |
| Labrador Tea | p. 161 |
| Cedar Tea | p. 161 |
| Mint Tea | p. 162 |
| Bergamot Tea | p. 162 |
| Raspberry Leaf Tea | p. 162 |
| Chaga | p. 163 |
| Sumac Lemonade | p. 163 |
| The Firewater Myth | p. 163 |
| The Indigenous Pantry | p. 164 |
| Sunny Butter | p. 166 |
| Indigenous Flours | p. 167 |
| Wild Rice Flour | p. 167 |
| Vegetable Flour | p. 167 |
| Acorn Meal Flour | p. 169 |
| Hazelnut Flour | p. 169 |
| Chestnut Flour | p. 169 |
| Indigenous Stocks | p. 170 |
| Wild Rice Stock | p. 170 |
| Corn Stock | p. 170 |
| Cedar Bean Stock | p. 170 |
| Fish, Game, Meat Stock | p. 170 |
| Wojape | p. 173 |
| Sprouts | p. 174 |
| Puffed Wild Rice | p. 175 |
| Ramps | p. 175 |
| Corn Nuts | p. 176 |
| Dried Mushrooms | p. 177 |
| Dried Apple Slices | p. 177 |
| Tapping Trees-More than Maple | p. 178 |
| Maple Wine and Vinegar | p. 179 |
| Native Herbs and Seasonings | p. 181 |
| Culinary Ash | p. 182 |
| Staghorn Sumac | p. 182 |
| Mineral Salt | p. 183 |
| Smoked Salt | p. 183 |
| Indigenous Partners and Guides | p. 184 |
| Chef Rich Francis | |
| Scallops with Three Sisters Reduction and Four Medicines | p. 185 |
| Chef Karlos Baca | |
| Navajo Tea-Smoked Quail with Manoomin Fritter, Pickled Cholla, and Lichii Sauce | p. 186 |
| Nourishing Tradition | p. 187 |
| Chef Lois Ellen Frank | |
| Coriander-Cured Elk with Dried Chokecherry Sauce | p. 188 |
| Chef Andrea Murdoch | |
| Inca Trail Mix | p. 190 |
| Chef Brian Tatsukawa | |
| J. D. Kinlacheeny's Chilchin (Sumac) | |
| Pudding | p. 191 |
| Terri Ami's Blue Corn Mush | p. 192 |
| Chef Freddie Bitsoie | |
| Corn Broth | p. 193 |
| Felicia Cocotzin Ruiz | |
| Two-Fruit Jam Scattered with Seeds | p. 194 |
| Valerie Segrest | |
| Wild Berries with Amaranth | p. 195 |
| Feasts of the Moon | p. 196 |
| Spirit Plate | p. 197 |
| Dinner of the Flower Moon, Waabigwanii-giizis | p. 198 |
| Dinner of the Chokecherry Moon, Canpasapa Wi | p. 199 |
| Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis | p. 200 |
| Feast of the Wild Rice Moon, Maoominike-giizis | p. 201 |
| Dinner of the Great Spirit Moon, Gichi-manidoo-giizis | p. 202 |
| Feast of the Sorcerer and the Eagle, Mixteco-inspired menu | p. 203 |
| Owamni and the Buffalo Sky | p. 204 |
| Acknowledgments | p. 206 |
| Resources | p. 209 |
| Photography Credits | p. 211 |
| Index | p. 213 |