Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in sixty home-tested recipes paired with profiles of tribal activists, food researchers, families, and chefs. The innovative recipes collected here--from Ramp Kimchi to Three Sisters Salsa, from Manoomin Lasagna to Venison Mole Chili--will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.