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Author: James Norton Publisher: ISBN: 9780816675449 Category : Cooking Languages : en Pages : 0
Book Description
From the founders of the popular food website Heavy Table comes Lake Superior Flavors, a celebration of food culture around the shores of the greatest of the Great Lakes. Author James Norton and photographer Becca Dilley take readers on a culinary tour around Lake Superior, hitting high-traffic tourist spots and cultural institutions as well as off-the-beaten-path discoveries. Norton and Dilley also meet food producers and artisans--fishermen, cheesemakers, brewers, and more--and explore the culinary history and current food culture of four distinct regions. Along the North Shore of Minnesota, Norton and Dilley ride along with a herring fisherman struggling to preserve his way of life. In Thunder Bay and Ontario, the authors investigate the roots of the locavore movement in a remarkable conversation with an Ojibwe woman about native food. In the remote Keweenaw Peninsula of Michigan, the pair encounters a group of philosophical gourmet monks who make jam from foraged berries. And along the south shore of the lake, they talk with a Wisconsin cheesemaker and goatherd who takes his flock on a nightly walk--cocktail in hand. Alongside Norton and Dilley's travelogues are capsule reviews of restaurants, insightful tasting notes, and sidebars featuring important dishes of each region--from smoked fish and skillet-popped wild rice to pannukakku (Finnish pancakes) and cudighi (Italian meatball sandwiches). Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour, Lake Superior Flavors is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling.
Author: James Norton Publisher: ISBN: 9780816675449 Category : Cooking Languages : en Pages : 0
Book Description
From the founders of the popular food website Heavy Table comes Lake Superior Flavors, a celebration of food culture around the shores of the greatest of the Great Lakes. Author James Norton and photographer Becca Dilley take readers on a culinary tour around Lake Superior, hitting high-traffic tourist spots and cultural institutions as well as off-the-beaten-path discoveries. Norton and Dilley also meet food producers and artisans--fishermen, cheesemakers, brewers, and more--and explore the culinary history and current food culture of four distinct regions. Along the North Shore of Minnesota, Norton and Dilley ride along with a herring fisherman struggling to preserve his way of life. In Thunder Bay and Ontario, the authors investigate the roots of the locavore movement in a remarkable conversation with an Ojibwe woman about native food. In the remote Keweenaw Peninsula of Michigan, the pair encounters a group of philosophical gourmet monks who make jam from foraged berries. And along the south shore of the lake, they talk with a Wisconsin cheesemaker and goatherd who takes his flock on a nightly walk--cocktail in hand. Alongside Norton and Dilley's travelogues are capsule reviews of restaurants, insightful tasting notes, and sidebars featuring important dishes of each region--from smoked fish and skillet-popped wild rice to pannukakku (Finnish pancakes) and cudighi (Italian meatball sandwiches). Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour, Lake Superior Flavors is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling.
Author: Thomas Shevory Publisher: U of Minnesota Press ISBN: 1452955654 Category : Travel Languages : en Pages : 277
Book Description
The Great Lakes are a remarkable repository of millions of years of complex geological transformations and of a considerably shorter, crowded span of human history. Over the course of four summers, Thomas Shevory rode a bicycle along their shores, taking in the stories the lakes tell—of nature’s grandeur and decay, of economic might and squandered promise, of exploration, colonization, migration, and military adventure. This book is Shevory’s account of his travels, shored up by his exploration of the geological, environmental, historical, and cultural riches harbored by North America’s great inland seas. For Shevory, and his readers, his ride is an enlightening, unfailingly engaging course in the Great Lakes’ place in geological time and the nation’s history. Along the northern shore of Lake Huron, one encounters the scrubbed surfaces of the Canadian Shield, the oldest exposed rock in North America. Growing out of the crags of the Niagara Escarpment, which stretches from the western reaches of Lake Michigan to the spectacular waterfalls between Erie and Ontario, are the white cedars that are among the oldest trees east of the Mississippi. The lakes offer reminders of the fur trade that drew voyageurs to the interior, the disruption of Native American cultures, major battles of the War of 1812, the shipping and logging industries that built the Midwest, the natural splendors preserved and exploited, and the urban communities buoyed or buried by economic changes over time. Throughout The Great Lakes at Ten Miles an Hour, Shevory describes the engaging characters he encounters along the way and the surprising range of country and city landscapes, bustling and serene locales that he experiences, making us true companions on his ride.
Author: Mary Dougherty Publisher: Wisconsin Historical Society ISBN: 0870208292 Category : Cooking Languages : en Pages : 240
Book Description
"Generations of men and women have stood on these beaches, listened to water rushing over these basalt rocks, and picked wild blueberries here well before I sailed into the Bayfield harbor. The families of those men and women are still here, tethered to a place where they can slip behind their ancestor’s eyes and take in essentially the same view." —from the Introduction In 2007, Mary Dougherty and her family moved from St. Paul to the tiny Bayfield Peninsula, surrounded by the waters of Lake Superior and Chequamegon Bay in far northwestern Wisconsin. There they set out to live their lives against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Through recipes, stories, and photos, this book explores what it means to nourish a family and a community. As Mary Dougherty incorporates what is grown and raised in northern Wisconsin into her family’s favorite dishes, she continues a cultural tradition begun by immigrants hundreds of years ago. The result is a one-of-a-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce from the farmers in and around Bayfield—pho made with beef bones from a farm in Mellen, Indian meatballs with curry powder made in Washburn, chowder with corn and potatoes from a farm stand in Ashland. As she knits herself into the Bayfield community, Dougherty comes to more fully grasp the intricate relationship between food and community.
Author: Bob Berg Publisher: Lake Superior Port Cities ISBN: 9780942235975 Category : Michigan Languages : en Pages : 0
Book Description
Bring Lake Superior Magazines 30-years of experience along on your next visit. This gorgeous, fun-to-read guide is filled with color photos, city and regional maps and the comprehensive, helpful details and tips youd expect from the magazines editors. Discover the best boat and wildlife watching, photographic hot spots, trails, nightlife, restaurants, lodging and magnificent landmarks. See side-trip options, a must-see itinerary and more in this 304-page alphabetical format guide.
Author: Darrin Nordahl Publisher: Chicago Review Press ISBN: 161373025X Category : Cooking Languages : en Pages : 228
Book Description
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with an abundance of delectable flavors. In Eating Appalachia, Darrin Nordahl looks at the unique foods that are native to the region, including pawpaws, ramps, hickory nuts, American persimmons, and elk, and offers delicious and award-winning recipes for each ingredient, along with sumptuous color photographs. The twenty-three recipes include: Pawpaw Panna Cotta, Pawpaw Whiskey Sour, Chianti-Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Ramp Linguine, and Wild Ginger Poached Pears, among others. Nordahl also examines some of the business, governmental, and ecological issues that keep these wild, and arguably tastier, foods from reaching our tables. Eating Appalachia profiles local chefs, hunters, and locavores who champion these native ingredients and describes food festivals—like the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richwood, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonsburg, Kentucky—that celebrate them.
Author: Terese Allen Publisher: Wisconsin Historical Society ISBN: 0870205978 Category : Juvenile Nonfiction Languages : en Pages : 193
Book Description
What are some food favorites in Wisconsin, and why are they special to us? How have our landscape and the people who have inhabited it contributed to our food heritage? This unique blend of history book and cookbook gives kids a real taste for hands-on history by showing them how to create and sample foods that link us to the resources found in our state and the heritage of those who produce them. Designed for kids and adults to use together, The Flavor of Wisconsin for Kids draws upon the same source material that makes The Flavor of Wisconsin by Harva Hachten and Terese Allen a fascinating and authoritative document of the history and traditions of food in our state, and presents it in a colorful, kid-friendly format that’s both instructional and fun. Mindful of the importance of teaching kids about where the foods they eat come from, each chapter examines a different food source—forests; waters; vegetable, meat, and dairy farms; gardens; and communities. The authors explore our state’s foodways, from their origins to how they have changed over the years, and then offer a selection of related recipes. The recipes are written for modern kitchens but use many traditional ingredients and techniques. Level of difficulty is clearly noted, as well as whether a recipe requires a heat source to prepare.
Author: Emily Vikre Publisher: Harvard Common Press ISBN: 0760362548 Category : Cooking Languages : en Pages : 195
Book Description
Learn how to plan, pack, and whip up great drinks in the great outdoors. Cabin trips, hikes, patio parties, camping adventures—however you enjoy the great outdoors, it should be fun and easy. And so should the drinks! Simplicity, though, doesn’t mean you’re limited to a bottle and a mixer. With Camp Cocktails, you’ll have a variety of options for simple and tasty drinks that are ready to go wherever you go. Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer-based cocktail. Bundling up around the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy, or a spiked hot apple cider. Every recipe comes with easy-to-follow instructions, and many feature expert bartender tips and hacks. A variety of occasions are all here, from stargazing to boating. And to round it all out, there’s a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.
Author: Carolyn B. Heller Publisher: Moon Travel ISBN: 1631210424 Category : Travel Languages : en Pages : 1014
Book Description
Professional travel writer Carolyn B. Heller shares the best ways to experience all that Ontario has to offer, from scuba diving shipwrecks in the Great Lakes to dining on contemporary fare at Toronto's hottest restaurants. Heller leads readers to the highlights of this fascinating region with trip ideas such as Food and Wine Touring, Active Adventures, and History and Culture—providing different approaches for different kinds of travelers. Complete with tips on enjoying more than just the falls on the Niagara peninsula, hopping a ferry to Pelee Island for wine-tasting and relaxation, and ice skating on the world's longest skating rink in Ottawa, Moon Ontario gives travelers the tools they need to create a more personal and memorable experience.
Author: James Norton
Author: James Norton
Author: Thomas Shevory
Author: Mary Dougherty
Author: 
Author: Bob Berg
Author: Darrin Nordahl
Author: United States. Great Lakes Basin Commission
Author: Terese Allen
Author: Emily Vikre
Author: Carolyn B. Heller