A Native American Thanksgiving address, offered to Mother Earth in gratitude for her bounty and for the variety of her creatures

Veteran historian Robert Tracy McKenzie sets aside centuries of legend and political stylization to present the mixed blessing that was the first Thanksgiving. Like good narrative history, McKenzie's critical account of our Pilgrim ancestors confronts us with our own unresolved issues of national and spiritual identity.

Be Holding is a love song to legendary basketball player Julius Erving—known as Dr. J—who dominated courts in the 1970s and ‘80s as a small forward for the Philadelphia ‘76ers, as well as over his career in both the NBA and ABA. But this book-length poem is more than just an ode to a magnificent athlete. Through a kind of lyric research, or lyric meditation, Ross Gay connects Dr. J’s famously impossible move from the 1980 NBA Finals against the Los Angeles Lakers to pick-up basketball and the flying Igbo and the Middle Passage, to photography and surveillance and state violence, to music and personal histories of flight and familial love. Be Holding wonders how the imagination, or how our looking, might make us, or bring us, closer to each other. How our looking might make us reach for each other. And might make us be reaching for each other. And how that reaching might be something like joy.

A beautiful book that not only helps families develop traditions based on the significance of Thanksgiving, but also builds a foundation of gratefulness in their lives.

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 Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.