The Good Berry Cookbook: Harvesting and Cooking Wild Rice and Other Wild Foods by Tashia Hart

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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 Institution

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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.