She was both guardian of the hearth and, on occasion, ruler and warrior, leading men into battle, managing the affairs of her people, sporting war paint as well as necklaces and earrings.

She built houses and ground corn, wove blankets and painted pottery, played field hockey and rode racehorses.

Frequently she enjoyed an open and joyous sexuality before marriage; if her marriage didn't work out she could divorce her husband by the mere act of returning to her parents. She mourned her dead by tearing her clothes and covering herself with ashes, and when she herself died was often shrouded in her wedding dress.

She was our native sister, the American Indian woman, and it is of her life and lore that Carolyn Niethammer writes in this rich tapestry of America's past and present.

Here, as it unfolded, is the chronology of the native American woman's life. Here are the birth rites of Caddo women from the Mississippi-Arkansas border, who bore their children alone by the banks of rivers and then immersed themselves and their babies in river water; here are Apache puberty ceremonies that are still carried on today, when the cost for the celebrations can run anywhere from one to six thousand dollars. Here are songs from the Night Dances of the Sioux, where girls clustered on one side of the lodge and boys congregated on the other; here is the Shawnee legend of the Corn Person and of Our Grandmother, the two female deities who ruled the earth. Far from the submissive, downtrodden "squaw" of popular myth, the native American woman emerges as a proud, sometimes stoic, always human individual from whom those who came after can learn much.

At a time when many contemporary American women are seeking alternatives to a life-style and role they have outgrown, Daughters of the Earth offers us an absorbing -- and illuminating -- legacy of dignity and purpose.

This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes -- foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash.

American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes.

"I'll Go and Do More" is the story of Annie Dodge Wauneka (1918-97), one of the best-known Navajos of all time. A daughter of the popular Navajo leader Chee Dodge, Wauneka spent most of her early years herding sheep and raising nine children. After her father's death, she entered politics and was often the only woman on the Navajo Tribal Council during the quarter century that she served. Wauneka became a forceful and articulate advocate for Indian health care, education, and other issues, working both on the reservation and in the halls of Congress to improve the lives of the Navajos. Carolyn Niethammer draws on interviews with family and friends, speeches, and correspondence to offer an arresting and readable portrait of this complex Navajo woman. Wauneka's professional and personal triumphs and challenges--her temper was legendary--are rendered vividly, enabling readers to better appreciate the enduring accomplishments of the Navajos' Legendary Mother.

Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer's markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants.
Many people's idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet.
Featuring Paul Mirocha's finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you're looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, "Cooking the Wild Southwest "is sure to delight.