The story
In Whistler, the patios stay full through the snow, with heat lamps on, blankets over laps and plates arriving outside in January. In the Paradise Valley, foragers kneel at every shrub along the river, snacking on thimbleberries and sheep sorrel as they go. In Pemberton, farmers work around the frost. In Lillooet, growers work around the heat.
Sea to Sky Cooks: Culture, Food & Story follows the food of this corridor from the ocean fjord to the dry benches of the Fraser. In fourteen stories and 40 recipes, you'll eat Syrian shawarma from a family-run food truck, learn about the sharing tradition at Squamish's Gurdwara Baba Nanak Sahib, and meet the people who grow Pemberton potatoes and Lillooet apricots.
The corridor is growing fast, with new people, new restaurants and new pressure on the land and water that feed us. This book captures how we eat now, while it's still being lived.
Good food does good
A portion of every sale goes to Squamish CAN, the Squamish Climate Action Network. It's a local charity that has strengthened food systems through education, collaboration and policy since 2009.
That money is not abstract. It pays for land, seeds, a walk-in cooler, a teacher's salary and a box of fresh vegetables made affordable for a neighbour. It supports a school meal program serving over 70,000 healthy meals a year, and a school farm that has taught more than 100 students what it takes to grow food.
Learn more about SquamishCan
The people who made this book
Kate Mulligan, co-creator and editor
Terra Gaddes, co-creator and publisher, Edible Sea to Sky
Keanna Lee, art direction, design and illustration
Writers: Asalah Youssef, Brandon Barrett, Bronwyn Preece, Erica Osburn, Gaby Barnes, Katherine Fawcett, Sarah Petznick, Kate Mulligan
Photographers: Abbie Finestone, Asalah Youssef, Logan Swayze, Nicole Gurney, Robin O'Neill, Vairdy Frail & many more
Illustration: Lannie McCullough, Keanna Lee
Copyediting: Susan Fitzgerald · Events: Valé Balart · Communications: Alyssa Leung
For media, retailers & partners
We'd love to talk about the book, get it on your shelves or bring it to your market or event.
Email seatoskycooks@gmail.com for interviews, review copies, images or wholesale.
At a glance
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Published: November 2026, by Pattern Strategy Group Inc. in collaboration with Edible Sea to Sky
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ISBN: 978-1-0681426-0-4
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Contents: 14 stories and 40 recipes
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Format: Softcover, full colour, 8.5 x 9.5 inches
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Printing: Printed in Canada by Newprint
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Proceeds: A portion supports Squamish CAN
Thank you
To everyone who believed that creative work in a small place is worth backing before anyone can see what it will become.
Founding Patrons:
Shelley Doby PREC*, Black Tusk Realty · Linda Stonehouse · Richard Stonehouse
Harvest Circle:
Allison Harris · Madeleine Lemaire · Scott and Leslie McQuade
The Community Table:
Holden Bonwit · Irene Dorsman · Jamie King · Rachel Kompass · Amber Pascual ·
Cheryl Tan · Laura Tetzlaff
This book was made on the traditional and unceded territories of the Sḵwx̱wú7mesh Úxwumixw, the Líl̓wat Nation and the St̓át̓imc Nation.
A big thank you for making this project possible...
Thank you to Squamish Arts Council and the District of Squamish for their generous grant contribution, which supports Squamish community programming in 2026!
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