Rooted in Fire Featured in Publishers Weekly: A Season of Indigenous Cookbooks

I’m honored to share that Rooted in Fire has been highlighted in Publishers Weekly’s recent feature on new Indigenous cookbooks being released this season. To be mentioned alongside such incredible chefs and culture bearers like Sean Sherman and Adán Medrano is deeply humbling, and it’s a moment that reminds me why I started this journey in the first place.

In the article, I spoke about how my recipes and stories are inspired by both my Native American and Mexican heritages. Growing up between the Osage Indian Reservation in Oklahoma and Kansas City, I spent countless hours in the kitchen with my grandma. That space was more than just about cooking, it was where I felt connected, empowered, and most authentically myself.

Rooted in Fire is filled with recipes that carry those roots forward, like jalapeño bison jerky, mushroom and poblano wild rice with duck fat, and maple and cinnamon blue corn mush. Every recipe is about reconnection, whether that’s to land, culture, or family traditions. My hope is that when readers cook from this book, they feel the same sense of home, healing, and joy that I did as a child.

I also celebrate the fact that this season is bringing multiple Indigenous cookbooks into the spotlight. Representation matters, and the more voices we have sharing our foods and traditions, the more we can honor the vast diversity of Indigenous cultures across the Americas. As Sean Sherman so beautifully said, it’s about normalizing Indigenous foodways and recognizing the richness of our histories on the very land we still live on.

I am so grateful for this recognition, and I cannot wait to share Rooted in Fire with you all this November. Thank you for walking this journey with me, it is just the beginning of creating more spaces for Indigenous voices, stories, and foods at the table.

With gratitude, Pyet