Welcome to the Q&A and giveaway for the November edition of my Bartography Express newsletter, which you can read here and sign up for here.

My Q&A this month is with Kevin Noble Maillard, a New York-based author and law professor who is a member of the Seminole Nation, Mekusukey band, and Peruvian-born, Arizona-based, Caldecott Honor-winning illustrator Juana Martinez-Neal.

Kevin and Juana are the creators of the new picture book Fry Bread: A Native American Family Story, which was published last month by Roaring Brook Press. The text begins:

Flour, salt, water
Cornmeal, baking powder
Perhaps milk, maybe sugar
All mixed together in a big bowl

In one of several starred reviews that the book has received, Booklist said:

Fry Bread celebrates the thing itself and much, much more. … Maillard and Martinez-Neal bring depth, detail, and whimsy to this Native American food story, with text and illustrations depicting the diversity of indigenous peoples, the role of continuity between generations, and the adaptation over time of people, place, and tradition. Fry bread becomes a metaphor for resilience, born ironically, as Maillard explains, from the most basic of government-issued ingredients. Martinez-Neal’s (Alma and How She Got Her Name, 2018) illustrations are meant to be relished, lingered over. … A lengthy author’s note provides valuable context and history, as well as the author’s personal evolution into the “fry bread lady” with his own modern take on the recipe.

I’m giving away a copy of Fry Bread to a Bartography Express subscriber with a US mailing address. If you want to be that winner, just let me know (in the comments below or by emailing me) before midnight on November 30, and I’ll enter you in the drawing.

In the meantime, please enjoy my two-question Q&A with Kevin Noble Maillard and Juana Martinez-Neal.

Chris: Fry Bread is a visual feast, a feast of story, and a feast of information. There’s just so much to it. What’s the one thing that you each learned in the process of creating this book that you believe most contributed to its succeeding in all those ways?

Author Kevin Noble Maillard

Kevin: That picture books are one of the purest forms of creative collaboration. It literally took a children’s book village to make this thing.

We have not only the author and the illustrator, but also our editors, publicists, agents, tribal members, bloggers, influencers, and librarians. I may have had a semantic idea in my head, but then Juana put it to picture and it turns into something greater. Then our editors ask questions and request justifications for these choices, and the publicists seek crystal clear articulations of what this book really means. And when it comes to media influencers and librarians, they directly promote our book to parents, teachers, and students.

This process of creation is dialectical. Everything is push and pull. Other eyes see opportunities or problems in the smallest of potentially huge issues. We debated over the shape of grandma’s hips for a few weeks, and we also had many deep discussions about whether the characters should wear shoes, the curve of a facial expression, and the amount of redness in the skin tone of the characters.

Because picture books are resplendent with meaning and the representation of Native subjects is a very complicated issue, we really wanted to cover all possibilities and preempt any missteps. None of us could have done this alone.

Illustrator Juana Martinez-Neal; photo by Jade Beall

Juana: I agree with Kevin. This book has been a collaborative project which wouldn’t be what it is now if it wasn’t for the participation, support, and vision of everyone involved in it. We all poured our own personal life experiences while working on Fry Bread. It was very important to push back on common misconceptions, and avoid stereotypes.

Chris: Kevin’s author’s note states, “Fry bread as a daily cuisine is no solution. Like the previously mentioned birthday cake, fry bread is not an every-meal staple, like naan bread or jasmine rice. It is best enjoyed in moderation.”

That said, did either of you consume more fry bread than usual during your making of this book, and what’s your plan for handling all the fry bread — which may or may not have been made according to Kevin’s recipe — that’s sure to await you at school visits and other events?

Juana: I’m SO waiting for the chance to taste Kevin’s fry bread. But in the meantime, I have a few places around Phoenix where I have to stop by. As for what I’ll do with all the fry bread that may be waiting for us at school visits and events, I plan to enjoy it with no moderation.

Kevin: It’s so easy for me to make fry bread now, which is a huge turnaround since I started making it on my own. I’ve definitely become the Betty Crocker of fry bread since production of the book started. People expect it now wherever I go.

But the way I make it is pretty time consuming, so it’s hard to throw it together quickly like guacamole or fruit salad. It tastes best right out of the skillet, so I like to fry and serve immediately.

If I can plan ahead of time, and make it in my own kitchen at home, I can really crank it out. But I made enough fry bread for 98 students last week, and while I was waiting for the dough to rise, I prepared for class, did some radio interviews, and checked my emails. When the dough was ready, I kept on doing these three tasks — all while frying the bread.