The Good Berry Cookbook: Harvesting and Cooking Wild Rice and Other Wild Foods - Hart, Tashia
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The history of manoomin, wild rice, told through cultural practice, traditional ecological knowledge, scientific observation, and inspired dishes that feed the senses and the body.

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Produktbeschreibung
The history of manoomin, wild rice, told through cultural practice, traditional ecological knowledge, scientific observation, and inspired dishes that feed the senses and the body.
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.