We found this amazing cookbook through our local library and have delighted in making some recipes from it.
Today we made blue corn no-fry fry bread and "healthy Indian tacos". I don't really care for deep-fried foods, so the no-fry part worked well for me, but I LOVE this video, with music by Diné composer Connor Chee that shows authentically made fry bread.
From the same album (Scenes from Dinétah), he has some music about Sheep, Horses and the Horny Toad. All are highly recommended!
In terms of fry bread, this book, by Kevin Noble Maillard is super sweet, and includes a recipe! It's a delicious part of many Native American cultures, but the reason for its existence is sad, and worth remembering.
The cookbook Seed to Plate, Soil to Sky has a wealth of recipes using native ingredients, from squash, sunflower seeds, chokecherries to blue cornmeal, beans and many vegetables.
There are many Indigenous Chefs and Culture Keepers doing remarkable work, saving seeds, growing heirloom crops and cooking, sharing and creating recipes that celebrate the flavors and history of their people. Blessings to all on this Indigenous People's Day!
What an informative post--how lovely that you are honoring Indigenous People's Day through food, which is such a wonderful expression of culture. I read a little bit about the history of fry bread--oh my gosh, how heart-wrenching it is. Thank you for sharing it; it is very poignant on this special holiday.