Author: Dr. Susan Van Scoy
Publisher: Arcadia Publishing
ISBN: 1467102822
Category : Business & Economics
Languages : en
Pages : 128
Get Book Here
Book Description
The Big Duck and Eastern Long Island's Duck Farming Industry traces the fascinating and largely unknown history of the "Long Island Duck"--a fixture on the menus of fine dining establishments around the world. The first duck farm, Atlantic Duck Farm, opened on Long Island in Speonk in 1858; however, raising ducks did not take hold until the Pekin duck breed arrived from China in 1873. Due to Long Island's waterfront properties, temperate climate, and sandy soil, along with modernization of the farming industry, duck production grew rapidly, increasing from approximately 200,000 ducks per year in 1897 to two million ducks in 1922. By 1940, nearly 100 duck farms were concentrated mainly between Eastport and Riverhead. Today, due to environmental regulations and soaring costs, only one Long Island duck farm survives--Corwin's Crescent Duck Farm in Aquebogue. However, many influences of the Long Island duck industry remain, such as the Big Duck, a duck-shaped building conceived by Martin Maurer in 1931 that was used to sell poultry and duck eggs, inspiring the famous term "duck" architecture.
Author: Mark Torres
Publisher: Arcadia Publishing
ISBN: 1467147842
Category : History
Languages : en
Pages : 208
Get Book Here
Book Description
During World War II, a group of potato farmers opened the first migrant labor camp in Suffolk County to house farmworkers from Jamaica. Over the next twenty years, more than one hundred camps of various sizes would be built throughout the region. Thousands of migrant workers lured by promises of good wages and decent housing flocked to Eastern Long Island, where they were often cheated out of pay and housed in deadly slum-like conditions. Preyed on by corrupt camp operators and entrapped in a feudal system that left them mired in debt, laborers struggled and, in some cases, perished in the shadow of New York's affluence. Author Mark A. Torres reveals the dreadful history of Long Island's migrant labor camps from their inception to their peak in 1960 and their steady decline in the following decades.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 92
Get Book Here
Book Description
American Motorcyclist magazine, the official journal of the American Motorcyclist Associaton, tells the stories of the people who make motorcycling the sport that it is. It's available monthly to AMA members. Become a part of the largest, most diverse and most enthusiastic group of riders in the country by visiting our website or calling 800-AMA-JOIN.
Author: Reliable Poultry Journal Publishing Company
Publisher:
ISBN:
Category : Ducks
Languages : en
Pages : 108
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 640
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 976
Get Book Here
Book Description
Author: Fodor's
Publisher: Fodors Travel Publications
ISBN: 140001378X
Category : Travel
Languages : en
Pages : 706
Get Book Here
Book Description
Presents information on points of interest, accommodations, restaurants, nightlife, outdoor activities, and shopping in New York State.
Author:
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 310
Get Book Here
Book Description
Author: Clementine Paddleford
Publisher: Rizzoli Publications
ISBN: 0847837475
Category : Cooking
Languages : en
Pages : 850
Get Book Here
Book Description
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 1454
Get Book Here
Book Description
