Eat Native: Savory Recipes Made with the Three Sisters—Corn, Beans, and Squash

Tuck into these savory, satisfying indigenous recipes using the ultimate building blocks of Native cuisine and companion planting. Cultivated together for generations (in the case of maize, up to 80,000 years!), the Three Sisters—squash, beans, and corn—served as staple crops for indigenous people of the Western hemisphere, who are still making yummy meals out of them today. In this follow up to the sweet-tooth-friendly Indigenous Noms, Dr. Faith shares her favorite recipes made from the Three Sisters, like Pumpkin Energy Bites, Crispy Corn Fritters, and Cracklin' Bread, accompanied by funny anecdotes and plenty of attitude. Along with suggestions for vegetarian and healthy adaptations, this zine will get your mouth watering—and might inspire you to plant a garden.