
BOOKS
The Good Berry Cookbook: Harvesting and Cooking Wild Rice and Other Wild Foods
by Tashia Hart
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. Ethnobotanist Tashia Hart (Red Lake Anishinaabe) shares foraging tips and basic preparations that equip home cooks to expand their repertoire. She invites other talented Native cooks and chefs, including Chef Nico of Burning Cedar Sovereign Wellness, 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.
The Blue Zones American Kitchen:
by Dan Buettner
Best-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones--the five places around the world where people consistently live to or past, 100--and sharing lifestyle tips and recipes gleaned from these places. In Blue Zones American Kitchen, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America’s healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like James Beard Award–winner James Wayman, “the Gullah chef” Bill Green, “the Cod Chef” Dave Smoke-McCluskey, and our very own Chef Nico Albert Williams of Burning Cedar Indigenous Foods.
With wisdom from more than 50 food experts, chefs, and cooks around the country, Buettner’s road trip across America sheds light on some of its most under-recognized plant-forward communities as Buettner shares the ingredients, recipes, and lifestyle tips that will make living to 100 both delicious and easy. And the proof is in the pudding: 49 Blue Zones Project Cities have demonstrated that eating the Blue Zones way can alleviate obesity, heart disease, diabetes, and more.
The Foods, People, and Innovations That Feed Us
by the Smithsonian Institution
In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States
This exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions.
Cook your way through American history with over 40 iconic and notable recipes offered throughout the book. With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.
PRESS + MEDIA LINKS
USA TODAY | Native American restaurants are hard to find. Chefs blame colonialism.
Cherokee Phoenix | Burning Cedar caters and consults on tribally sourced food
Cherokee Phoenix | CHEROKEE EATS: Roasted corn and squash chowder
King Arthur Baking Company Blog Post | Masa harina is a link to the long legacy of corn in Native cuisine
King Arthur Baking Company Recipe | Modern Masa Cherokee Bean Bread
The Daily Yonder | In Oklahoma, Chef Nico Albert Is Cooking-Up an Indigenous Food Revival
Pipe Wrench Magazine | So, You Have Too Many People to Feed - an essay response by Nico Albert
Senior PGA Championship | KitchenAid Fairway Club Chef Demonstration
Smithsonian Food History Weekend - National Museum of American History | Cooking Up History: Resilient Culinary Traditions within the Cherokee Nation in Oklahoma with Chef Nico Albert
OsiyoTV is a Regional Emmy award-winning docuseries featuring the people, places, history and culture of the Cherokee Nation.
Gilcrease Museum After Hours Event Sneak Peek
University of Tulsa Native Food Symposium
BBC's Hairy Bikers: Route 66 - Episode #1.2 (2019)
PBS Native America: Sumac "Lemonade"

