The Good Berry Cookbook - by Tashia Hart (Paperback)

About the Book

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.

Book Synopsis

Explore the natural history, ecological contributions, and cultural significance of manoomin (wild rice), and savor complementary wild foods and local flavors with more than seventy-five inspired recipes, including favorites from over a dozen Indigenous cooks from various nations.

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.

Review Quotes

"The Good Berry Cookbook is so much more than a beautiful collection of recipes and photos--it's a soulful conversation with Anishinaabe writer and cook Tashia Hart, as she blends intimate family stories with her deep love for indigenous plants, reminding us of the ways in which our food nurtures and heals us."
Diane Wilson, author of The Seed Keeper and Spirit Car: Journey to a Dakota Past

"I cherish the memories of walking through the woods with Tashia when she was on our Sioux Chef team and seeing the gentle connection she has to the plants around us. I'm so excited for everybody to read this wonderful book and try all the amazing, tasty, and healthy Indigenous recipes she has put together."
Sean Sherman, founder, The Sioux Chef/NĀTIFS (North American Traditional Indigenous Food Systems)

"An utterly clarifying and essential illustration of lived relationships to land, water, plants. Hart's vibrant writing and her delightfully light touch with Indigenous ingredients make new our long-held cultural connections and relationships to the living world around us. The Good Berry Cookbook is an instant heirloom."
Heid E. Erdrich, author of Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest

"I highly encourage anyone interested in food sovereignty to read this book and try some of the recipes. A huge part of attaining food sovereignty is bringing cooking instructions and new recipes to our Indigenous communities, and this book does just that."
Dr. Wendy Makoons Geniusz, associate professor of Ojibwe language, University of Wisconsin-Eau Claire, editor of Plants Have So Much to Give Us, All We Have to Do Is Ask: Anishinaabe Botanical Teachings and author of Our Knowledge Is Not Primitive: Decolonizing Botanical Anishinaabe Teachings

"Beautifully photographed and very informative, this book is a must-read for anyone interested in manoomin, from how to prepare this special grain to details about its nutritive properties and its importance in Native culture. I appreciated learning about the richness each season provides in terms of food and look forward to preparing all of the recipes in this book."
Lois Ellen Frank, PhD, chef/owner, Red Mesa Cuisine