Growing up in Shawnee, Oklahoma, among a host of grandmothers and aunties, Loretta Barrett Oden learned the lessons and lore of Potawatomi cooking, along with those of her father's family, whose ancestors arrived on the Mayflower. This rich cultural blend came to bear in the iconic restaurant she opened in Santa Fe, the Corn Dance Caf, where many of the dishes in this book had their debut, setting Loretta on her path to fame as one of the most influential Native chefs in the nation, a leader in the new Indigenous food movement, and, with her Emmy Award-winning PBS series, Seasoned with Spirit: A Native Cook's Journey, a cross-cultural ambassador for First American cuisine. Corn Dance: Inspired First American Cuisine tells the story of Loretta's journey and of the dishes she created along the way. Alongside recipes that combine the flavors of her Oklahoma upbringing and
