A Feather and A Fork by Crystal Wahrepah

From an acclaimed Indigenous chef comes an extraordinary cookbook that weaves powerful storytelling with 125 intertribal recipes — designed to heal our bodies, restore our foodways, and reconnect us to the land beneath our feet. Featuring a foreword by bestselling novelist and fellow Oaklandian Tommy Orange, this is far more than a cookbook. It’s a reclamation.

As seen on Food Network’s Chopped and Beating Bobby Flay, Chef Crystal Wahpepah has spent years using her platform to illuminate the little-known history of Oakland’s Native American communities — families relocated from reservations across the country to the San Francisco Bay Area in the 1950s. Her cooking is her testimony. Her recipes are her resistance.

Developed in collaboration with ethnobotanist and food sovereignty advocate Linda Black Elk, these 125 intertribal dishes explore the environmental, spiritual, physical, and social dimensions of eating — and shine a light on Indigenous food producers preserving heirloom traditions for future generations.

Expect dishes that are as beautiful as they are nourishing:

• Three Sisters Veggie Bowls
• Sweet Blue Cornbread with Huckleberry Compote
• Strawberry-Sumac Salad with Maple-Sage Vinaigrette
• Bison Roast with Chokeberry Rub
• Smoked Salmon Dip with Red Chilies and Chips
• Acorn Muffins, and so much more

This is a book for anyone who has ever felt disconnected from what’s on their plate — and wants to find their way back. It belongs on the shelf next to your most-loved, most-used cookbooks. The kind you pass down.

A quiet revolution, one recipe at a time.

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