Oglala Lakota chef Sean Sherman has selected Francis Lam at Clarkson Potter to publish Turtle Island: The Foods and Traditions of the Indigenous Peoples of North America, a look at the foodways of the numerous tribes and First Nations of what is now the United States, Mexico, and Canada. The book will feature cooks, farmers, seed savers, and artisans who have kept these traditions alive and are powering a revival of pre-colonial Indigenous food culture. Including some 200 ancestral and modern recipes, Turtle Island represents a collaboration between Sherman, Native food sovereignty scholar Elizabeth Hoover, and food writer Kristin Donnelly. In a separate auction, Penguin Canada acquired the rights to publish the book’s Canadian edition.
