For The Blue Zones American Kitchen, @danbuettner and @mclain.david traveled from New England (where a Wampanoag chef prepared a true “Thanksgiving dinner”) to Pennsylvania (where abolitionists and vegetarians grew out of the same compassionate impulse), to Appalachia (where they discovered how coal-mining stores corrupted a very healthy cuisine), and to Miami, with its budding Latin-vegan scene. On they went to New Orleans (where a first-generation Senegalese chef demonstrated a $100-a-plate re-creation of the “last meal” once fed to his enslaved ancestors), to Oklahoma (where a Native American chef made tortillas from 1,000-year-old corn varieties she’s preserved), and to Hawaii, where they captured the diverse and healthy pre-WWII fusion of Hawaiian, Chinese, Japanese, Portuguese, and Filipino cuisine that Spam nearly destroyed. Finally, they ended the journey in the Midwest, where a Wisconsin chef-forager showed them how to fine-dine off the land and where they met the most amazing 80-year-old Hmong chef in her garden, 200 feet from a Target parking lot. Ultimately, the Blue Zones American Kitchen is a celebration of a uniquely American but largely overlooked American diet. There are more than 100 recipes showcasing the ingenuity of our Indigenous people and our immigrants who brought their time-honored cooking techniques from the Old World and blended New World ingredients to produce ingenious food that just may help you live to 100. Click the link in our bio to pre-order the Blue Zones American Kitchen, releasing December 6. #bluezoneskitchen #bluezoneslife #bluezonesdiet #livebetterlonger #livelongerbetter #americandiet #standardamericandiet #cookbook https://www.bluezones.com/books/blue-zones-american-kitchen/