The Good Berry Cookbook - Hart, Tashia
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Manoomin, wild rice, also known as "the good berry," first drew the Anishinaabeg people to the Great Lakes region in search of the prophesied "food that grows on water." Honoring the sustenance they found in the place known as Mni Sota Makoce, 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. Ethnobotonist Tashia Hart takes us afield to marvel at the wonder of the northland's flora and to gather the bounty that translates in her kitchen--and yours--to inspired…mehr

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Produktbeschreibung
Manoomin, wild rice, also known as "the good berry," first drew the Anishinaabeg people to the Great Lakes region in search of the prophesied "food that grows on water." Honoring the sustenance they found in the place known as Mni Sota Makoce, 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. Ethnobotonist Tashia Hart takes us afield to marvel at the wonder of the northland's flora and to gather the bounty that translates in her kitchen--and yours--to inspired combinations like Bison and Sunchoke Quick Stew, Nutty Manoomin Patties with Ogaa (Walleye) Cheeks and Fiddlehead-Nettle Puree, and Sweet Potato Corn Pudding with Rose Sauce. Sweets are on the menu as well: Manoomin Chocolate Pie, Manoomin Smoothies, and Toasted Manoomin and Bagaan (Hazelnut) Butter Chocolate Cups. These dishes are only the beginning: Hart shares foraging tips and basic preparations that equip home cooks to expand their repertoire. She invites other talented Native cooks and chefs 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.
Autorenporträt
Tashia Hart is a culinary ethnobotanist, artist, photographer, writer, and cook. Her education in the field and in the kitchen began with a father who fishes, hunts, and harvests, a mom who cherishes plants, and a grandmother who was a career cook and baker. Hart has led foraging expeditions and developed recipes for Indigenous food-focused kitchens. Her many skills are featured in this book: foraging tips, field photography, and creative recipes, all highlighting local flavors that celebrate the bounty of Minnesota fields, forests, and waters. She is Red Lake Anishinaabe.