Tashia Hart is an author, culinary ethnobotanist, artist, photographer, and cook. Her wild foods education started in the field and in the kitchen 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. She is the author of Native Love Jams, The Good Berry Cookbook, Gidjie and the Wolves, and Girl Unreserved. She has illustrated children’s books, her short works have appeared in various publications, and her art has been shown in gallery exhibits in Minnesota.