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In winter's kitchen : growing roots and breaking bread in the northern heartland / Beth Dooley.

By: Material type: TextTextPublisher: Minneapolis, Minnesota : Milkweed Editions, 2015Edition: First editionDescription: xxviii, 336 pages ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781571313416
  • 1571313419
Subject(s):
Contents:
Introduction: Do you know where you are? -- Apples -- Wheat -- Potatoes -- Beans and carrots -- Sweet potatoes -- Cranberries -- Chestnuts -- Corn -- Milk -- Butter and cheese -- Turkey -- Wild rice -- Epilogue: Cooking my way home -- Recipes.
Summary: "In Winter's Kitchen reveals how a food movement with deep roots in the Heartland--our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region--isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious, "--Amazon.com.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5973 D691 Available 33111008374395
Total holds: 0

Enhanced descriptions from Syndetics:

Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother's kitchen, shopping at farm stands and making preserves, she couldn't help but wonder, "Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?"

These assumptions quickly faded as she began to explore farmers' markets and the burgeoning co-op scene in the Twin Cities, and eventually discovered a local food movement strong enough to survive the toughest winter. From the husband and wife who run one of the largest organic farms in the region to Native Americans harvesting wild rice, and from award-winning cheesemakers to Hmong immigrant farmers growing the best sweet potatoes in the country, a rich ecosystem of farmers, artisanal producers, and restaurateurs comes richly to life in this fascinating book.

In Winter's Kitchen "personalizes the path from farm to fork with heart and skill" (Wall Street Journal), demonstrating that even in a place with a short growing season, food grown locally and organically can be healthy, community-based, environmentally conscious, and--most of all--delicious.

Includes bibliographical references (pages 289-333).

Introduction: Do you know where you are? -- Apples -- Wheat -- Potatoes -- Beans and carrots -- Sweet potatoes -- Cranberries -- Chestnuts -- Corn -- Milk -- Butter and cheese -- Turkey -- Wild rice -- Epilogue: Cooking my way home -- Recipes.

"In Winter's Kitchen reveals how a food movement with deep roots in the Heartland--our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region--isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious, "--Amazon.com.

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