La La La
A picture book by Kate DiCamillo, Illustrated by Jaime Kim

“La la la…la.” A little girl stands alone and sings, but hears no response. Gathering her courage and her curiosity, she skips farther out into the world, singing away to the trees and the pond and the reeds — but no song comes back to her. Day passes into night, and the girl dares to venture into the darkness toward the light of the moon, becoming more insistent in her singing, climbing as high as she can, but still there is silence in return. Dejected, she falls asleep on the ground, only to be awakened by an amazing sound…. She has been heard. At last. With the simplest of narratives and the near absence of words, Kate DiCamillo conveys a lonely child’s yearning for someone who understands. With a subtle palette and captivating expressiveness, Jaime Kim brings to life an endearing character and a transcendent landscape that invite readers along on an emotionally satisfying journey.

Kate DiCamillo is the beloved author of many books for children, including Flora & Ulysses and The Tale of Despereaux, both of which received Newbery Medals. A former National Ambassador for Young People’s Literature, she lives in Minneapolis.

The lovely artwork of this book with appear on the cover and throughout our holiday catalog!

The Sioux Chef's Indigenous Kitchen
A cookbook by Sean Sherman and Beth Dooley

Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.

The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.