Purchase titles here, and 10% of the proceeds will benefit CRYP!
For those who are interested in learning more about Lakota history, culture, and life, CRYP has partnered with the Native-owned Word Carrier Trading Post and Bird Cage Book Store Mercantile to make a variety of recommended titles available for purchase online. When you click on a book below, you will be connected to the online store. Click here to learn more about owner Lily Medoza.
SPECIAL OFFER: When you purchase these books from Word Carrier, enter “CRYP” in the Add a Note box at checkout, and Word Carrier will donate 10% of the sale to CRYP. We will put these funds toward the continued development of our youth and teen libraries at The Main and the Cokata Wiconi (Center of Life) teen center.
September 2021 Book of the Month: Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen
2018 James Beard Award Winner: Best American Cookbook
Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others
Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.
The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Books Available Through Word Carrier
Kids and Young Adult Books
Books Available on Amazon and Other Resellers
The links below from Oprahmag.com and Buzzfeed share additional Native authors you may be interested in.