The good berry cookbook : harvesting and cooking wild rice and other wild foods - Northwest Indian College

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The good berry cookbook : harvesting and cooking wild rice and other wild foods / Tashia Hart.

Hart, Tashia, (author.).

Summary:

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.

Record details

ISBN: 9781681342023
ISBN: 1681342022
Physical Description: vii, 220 pages : illustrations (chiefly color) ; 26 cm
Publisher: Saint Paul : Minnesota Historical Society Press, [2021]

Content descriptions

Bibliography, etc. Note:: Includes bibliographical references (page 206) and index.
Formatted Contents Note:: Introduction: Good berry, good food, good life -- Botany basics -- Basic manoomin preparations -- Ziigwang spring -- Niibing summer -- Dagwaaging fall -- Biboong winter.

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Location	Call Number / Copy Notes	Barcode	Shelving Location	Status	Due Date
Lummi Library	TX 715.2 .A44 H37 2021	680871	Stacks	Available	-

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100	1	.	‡aHart, Tashia, ‡eauthor.
245	1	4.	‡aThe good berry cookbook : ‡bharvesting and cooking wild rice and other wild foods / ‡cTashia Hart.
264		1.	‡aSaint Paul : ‡bMinnesota Historical Society Press, ‡c[2021]
300		.	‡avii, 220 pages : ‡billustrations (chiefly color) ; ‡c26 cm
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337		.	‡aunmediated ‡bn ‡2rdamedia
338		.	‡avolume ‡bnc ‡2rdacarrier
504		.	‡aIncludes bibliographical references (page 206) and index.
505	0	.	‡aIntroduction: Good berry, good food, good life -- Botany basics -- Basic manoomin preparations -- Ziigwang spring -- Niibing summer -- Dagwaaging fall -- Biboong winter.
520		.	‡aManoomin, 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.
650		0.	‡aCooking (Wild rice)
650		0.	‡aOjibwa Indians ‡xFood.
650		0.	‡aIndians of North America ‡zGreat Lakes Region (North America) ‡xSocial life and customs.
650		1.	‡aAnishinabe Indians ‡xCookbooks.
650		6.	‡aCuisine (Riz sauvage)
650		6.	‡aOjibwa ‡xAlimentation.
650		6.	‡aPeuples autochtones ‡zGrands Lacs, Région des (Amérique du Nord) ‡xMœurs et coutumes.
650		7.	‡aCookbooks. ‡2fast ‡0(OCoLC)fst01754965
650		7.	‡aIndians of North America ‡xFood. ‡2fast ‡0(OCoLC)fst00969750
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