The Pacific Northwest Seafood Cookbook is made for folks like me, though experienced seafood makers will likely find much to bookmark for later feasting. It's written by Naomi Tomky, a well- regarded industry-experienced Seattle-based food writer whose thoughtful analysis on the local culinary scene and beyond has appeared everywhere from the New York Times to Food & Wine magazine to this very publication, and she brings an easygoing conversational tone to her cookbook debut.

In a narrow industrial kitchen in late November 2017, a group of chefs and activists served a multicourse dinner to an overflowing crowd. Most of the group met for the first time a few days earlier, when they turned their donated ingredients into a free community meal at the American Indian Community House on the Lower East Side in Manhattan, presenting an alternative celebration to typical Thanksgiving festivities.

In her 2018 book Food Sovereignty the Navajo Way: Cooking with Tall Woman, Charlotte J. Frisbie, professor emerita of anthropology at South Illinois University, notes that improving diets is “a political as well as a public health measure.”

The 2019 Food Sovereignty Summit held at the Oneida Nation of Wisconsin, September 23-26, brought together Native food practitioners to share, collaborate and build healthy food systems within Native American communities. First Nations Development Institute and the Oneida Nation have partnered to create the national forum for food sovereignty since 2013.