The Good Berry Cookbook celebrates manoomin (wild rice)—its natural history, cultural importance, and role as a traditional food of the Anishinaabeg people. Known as “the good berry,” manoomin first drew the Anishinaabe to the Great Lakes as the prophesied “food that grows on water.”
Written by ethnobotanist Tashia Hart, the beautifully photographed book combines storytelling, science, and over 75 recipes from Indigenous cooks. Dishes range from savory meals like "Bison and Sunchoke Stew" and "Nutty Manoomin Patties with Walleye" to sweets like "Manoomin Chocolate Pie" and "Toasted Manoomin & Hazelnut Butter Cups".
Along with recipes, Hart offers foraging tips, cooking basics, and insightful reflections on food as medicine—showing how wild foods connect people, culture, and the environment.
Paperback
220 pages
Dimensions: 8 in. x 10 in.
