"Barbara Mora's (Paiute/Diné) mother, who passed away from diabetes complications, struggled to confront the reality of the disease. "My mother would not deal with diabetes; it was a big scary topic," Mora says. "She only saw the horrible things: amputations, dialysis and death." When Mora was diagnosed with diabetes 14 years ago, she chose to deal with the disease differently. As the fourth generation on her mother's side to suffer from diabetes, many of Mora's family members did not want her to talk about it. "I thought no, I'm not going to go quietly," Mora says. "I'm going to find out everything I need to know about diabetes." After her mother's death, and her father's subsequent passing, Mora felt herself slipping into depression. Rather than falling victim to diabetes and depression, Mora relied on the Diné tradition of praying each morning to restore her spirit. Then she channeled her emotional and spiritual journey with diabetes from denial to depression to staying active and healthy with the disease in the book Using Our Wit and Wisdom to Live Well with Diabetes." from ://indiancountrytodaymedianetwork.com/2011/05/14/native-life-provides-online-health-support-network-34013.

Provides information on food practices for 15 cultures. Each chapter focuses on a particular culture, including such factors as diabetes risk factors; traditional foods, dishes and meal plans; special holiday foods; traditional health beliefs; current food practices, and more. Culturally appropriate counselling recommendations are also discussed.

2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Five general areas are addressed in the 36 chapters: descriptive epidemiology of diabetes in the U.S., including prevalence, incidence, sociodemographic & metabolic characteristics, risk factors for developing diabetes, & mortality. Complications of diabetes (disability, vision disorders, heart disease, infection, etc.); medical care for diabetes; economic aspects, including health insurance & health care costs; & diabetes in special populations, including Blacks, Hispanics, Asian & Pacific Islanders, Native Americans & pregnant women. Index.