Chími Nu'am: Native California Foodways for the Contemporary Kitchen

Product Details
$40.00  $37.20
Heyday Books
Publish Date
7.56 X 10.08 X 0.94 inches | 2.47 pounds

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About the Author

Sara Calvosa Olson (Karuk) is a food writer and editor living in the Bay Area with her husband and two teenage sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Her writing has appeared in News from Native California and Edible Shasta-Butte. Visit her website at, and follow her on Instagram at @thefrybreadriot. She lives in Mill Valley, California, which is the unceded ancestral homeland of the Coast Miwok.


"This cookbook designed to uplift Indigenous California foods will delight foragers, adventurous home cooks, and those looking to connect with Native roots. It's a valuable addition to library shelves that will connect Native and non-Native Americans to the earth and its abundant gift of ingredients." --Library Journal

"With Chími Nu'am, Olson looks to encourage people to start thinking about a decolonized diet, connecting to the land and native ingredients prior to European colonization [... and] aims to make Indigenous ingredients and traditional Karuk recipes accessible to a whole range of home cooks." --Nina Friend, BBC World's Table

"Chími Nu'am is serious about taking a holistic view of reintegrating the healthfulness of traditional diets into modern lives, benefiting both personal well-being and the greater good." --Naomi Tomky, Atlas Obscura

"Calvosa Olson has written a book that will speak to multiple audiences. But whether she's guiding Indigenous readers to embrace more of their cultural foods or making recommendations for non-Indigenous readers interested in decolonizing their diets in an ethical way (hint: it's about reciprocity), her voice and philosophy come through clearly on the page." --Twilight Greenaway, Civil Eats

"To say that Chími Nu'am is just a cookbook is inaccurate. What took Calvosa Olson more than two years to write and publish is an expression of her life and an act of stewardship for the earth. [...] The author was raised to believe that if you take care of the land, the land will take care of you." --Prism

"Calvosa Olson invites readers to forage for and become more attuned to Indigenous and seasonal ingredients--nurturing a deeper connection to place and enhancing one's role as an environmental steward." --Uprooted

"Connecting with nature is an approach to cooking that is often overlooked--but not for Sara Calvosa Olson. A native Californian raised by a Karuk mother, she is leading people on a path to decolonize their diets, one cup of manzanita flour at a time." --KCRW Good Food

"Connection to people and planet is central to both Calvosa Olson's personal approach to food as well as the message of Chími Nu'am." --Rachel Askinasi, The Messenger

"Besides being a creative, accessible cookbook, Calvosa Olson's work is a call for stewardship of the environment and an introduction to some local foods that have long been part of Native diets. It's a terrific resource for foragers, teachers, libraries, classrooms, cooks, and anyone looking to learn more about the foodways of California's Indigenous peoples." --Edible East Bay