The Good Berry Cookbook follows the Anishinaabeg through seasons and spaces to gather wild foods and contemplate connections among the people and their plant and animal relatives. Ethnobotanist Tashia Hart (Red Lake Anishinaabe) shares foraging tips and basic preparations that equip home cooks to expand their repertoire. She invites other talented Native cooks and chefs, including Chef Nico of Burning Cedar Indigenous Foods, to share favorite recipes. Through storytelling and science, she emphasizes food as medicine: good choices for our environment and good choices for our plate unite as we enjoy the benefits the good berry and its botanical neighbors have to offer.
by Lisa Kingsley and the Smithsonian Institution
From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out.
DROPS MARCH 7, 2023! Pre-order available here.
PRESS + MEDIA LINKS
Cherokee Phoenix | Burning Cedar caters and consults on tribally sourced food
Cherokee Phoenix | CHEROKEE EATS: Roasted corn and squash chowder
King Arthur Baking Company Blog Post | Masa harina is a link to the long legacy of corn in Native cuisine
King Arthur Baking Company Recipe | Modern Masa Cherokee Bean Bread
The Daily Yonder | In Oklahoma, Chef Nico Albert Is Cooking-Up an Indigenous Food Revival
Pipe Wrench Magazine | So, You Have Too Many People to Feed - an essay response by Nico Albert
Senior PGA Championship | KitchenAid Fairway Club Chef Demonstration
Smithsonian Food History Weekend - National Museum of American History | Cooking Up History: Resilient Culinary Traditions within the Cherokee Nation in Oklahoma with Chef Nico Albert
OsiyoTV is a Regional Emmy award-winning docuseries featuring the people, places, history and culture of the Cherokee Nation.