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 Indigenous Foods, 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: 100 Recipes to Live to 100 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 American Table: The Rich Tapestry of the Foods, People, and Innovations That Feed Us by Lisa Kingsley and the Smithsonian Institution
From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out.
DROPS MARCH 7, 2023! Pre-order available here.
PRESS + MEDIA LINKS
OKIE PODCAST | An in-depth conversation with Chef Nico Albert Williams about where she’s from, growing up, getting into making Indigenous dishes, ancestral eating, her time on Hulu's Chefs Vs Wild and much more.
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.