Native North American Foods and Recipes

Kathryn Smithyman and coauthor Bobbie Kalman explore the rich variety of foods and cooking traditions that Indigenous peoples of North America have used for centuries. The book details how ingredients such as corn, beans, squash, wild game, and native berries were grown, gathered, and prepared using time-honored methods. Step-by-step recipes and historical insights illustrate how these foods sustained families, supported community gatherings, and reflected cultural values. Aimed at middle graders, the guide offers a practical and cultural window into Native North American cuisine.