Book Recommendations  

From Rowen White

Cultural Memory and Biodiversity, by Virginia Nazerea 

Earth Emotion: New Words for a New World, by Glenn A. Albrecht 

Unlikely Peace at Cuchumaquic, by Martín Prechtel 

From Daniela Dutra Elliot 

Peppers of the Americas: the Remarkable Capsicums that Forever Changed Flavor, by Maricel Presilla 

The Cooking Gene: a Journey Through African American Culinary History in the Old South, Michael W. Twitty 

Braiding Sweetgrass, by Robin Wall Kimmerer

From summit participants 

Eating the Landscape: American Indian Stories of Food, Identity, and Resilience, by Enrique Salmon 

Tending the Wild, by Kat Anderson 

The Well-Gardened Mind: The Restorative Power of Nature, by Sue Stuart-Smith 

The Sioux Chef’s Indigenous Kitchen, by Sean Sherman 

The Shepherd of the Hills by Harold Bell Wright 

The Earth Knows My Name Food Culture and Sustainability in the Gardens of Ethnic Americans, by Patricia Klindienst 

Seven Sisters: Ancient Seeds and Food Systems of the Wabanaki People and the Chesapeake Bay Region, by Fred Weisman 

Voice of the Dawn: An Autohistory of the Abenaki Nation, Fred Wiseman 

Seed of Resistance: the Fight to Save Our Food Supply, by Mark Schapiro