In winter's kitchen : growing roots and breaking bread in the Northern heartland (Book, 2016) [WorldCat.org]
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In winter's kitchen : growing roots and breaking bread in the Northern heartland

Author: Beth Dooley
Publisher: Minneapolis, Minnesota : Milkweed Editions, 2016.
Edition/Format:   Print book : English : First paperback editionView all editions and formats
Summary:
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  Read more...
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Document Type: Book
All Authors / Contributors: Beth Dooley
ISBN: 1571313613 9781571313614
OCLC Number: 941875624
Description: xxviii, 336 pages : illustrations ; 22 cm
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.
Responsibility: Beth Dooley.

Abstract:

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, 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.

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Finalist for the Minnesota Book Award "Dooley does much more than recycle familiar arguments for eating local; she personalizes the path from farm to fork with heart and skill. Unapologetically Read more...

 
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