The Marin Independent Journal features native cookbook author Sara Olson

Here’s an excerpt from the article:

Sara Calvosa Olson knows her cookbook may be challenging.

Readers are not going to be able to go to their local supermarket for many of the ingredients. They can, however, find them in the natural world, just as Calvosa Olson’s Karuk ancestors and other Indigenous people have done for thousands of years.

In “Chími Nu’am: Native California Foodways for the Contemporary Kitchen,” the resident of Mill Valley, on Huimen Coast Miwok land, invites cooks to dip a toe into Native cuisine from across California and slowly incorporate a decolonized diet. Just as important, her cookbook asks readers to consider how what they eat can be of service to their community and to our fragile planet.

Read the full article here.