BOOKS
The Good Berry Cookbook: Harvesting and Cooking Wild Rice and Other Wild Foods by Tashia Hart
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.
The American Table: The Rich Tapestry of the Foods, People, and Innovations That Feed Us by Lisa Kingsley and the Smithsonian Institute
COMING SEPTEMBER 2021!
PRESS + MEDIA LINKS
Senior PGA Championship | KitchenAid Fairway Club Chef Demonstration
Smithsonian Food History Weekend | 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.
Atlas Obscura: The Cherokee Chefs Bringing Back North America’s Lost Cuisine
Gilcrease Museum After Hours Event Sneak Peek
University of Tulsa Native Food Symposium
BBC's Hairy Bikers: Route 66 - Episode #1.2 (2019)
PBS Native America: Sumac "Lemonade"