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Author: Dawn Postnikoff
Publisher: Figure 1 Publishing
ISBN: 9781773271675
Category : Cooking
Languages : en
Pages : 240
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Book Description
Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it's truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you'll find everything from truffles to tea, passion fruit to Pinot Noir, water buffalo to the most delicately briny oysters. Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they're shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination. Featuring more than 80 signature dishes, from a classic salmon chowder to island-foraged chantarelle risotto, apple pie waffles to bannock ice-cream sandwich, this inspired collection boasts locally-minded, soul-satisfying dishes that readers will want to make again and again.
Author: Dawn Postnikoff
Publisher: Figure 1 Publishing
ISBN: 9781773271675
Category : Cooking
Languages : en
Pages : 240
Get Book
Book Description
Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it's truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you'll find everything from truffles to tea, passion fruit to Pinot Noir, water buffalo to the most delicately briny oysters. Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they're shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination. Featuring more than 80 signature dishes, from a classic salmon chowder to island-foraged chantarelle risotto, apple pie waffles to bannock ice-cream sandwich, this inspired collection boasts locally-minded, soul-satisfying dishes that readers will want to make again and again.
Author: Donald Wojahn
Publisher: LernerClassroom
ISBN: 0761350004
Category :
Languages : en
Pages : 68
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Book Description
Author: Rebecca Hogue Wojahn
Publisher: Lerner Publications
ISBN: 0822576139
Category : Juvenile Nonfiction
Languages : en
Pages : 68
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Book Description
Profiles a variety of Galâapagos Island consumers, producers, and decomposers, explaining how each one fits into the region.
Author: Audrey Wilson
Publisher: Mutual Publishing Company
ISBN: 9781566479288
Category : Cooking
Languages : en
Pages : 239
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Book Description
Big Island people take food very seriously¿and they should: the Big Island¿s many microclimates make it possible to cultivate a wide variety of crops. There are also thriving ranching and aquaculture industries; myriad small restaurants, bakeries, and farms; and a strong community that loves to cook and eat.¿Aunty Audrey¿s Big Island Eats¿ includes over 135 easy-to-follow Big Island recipes, supplemented by lots of color photographs. Audrey has also collected the stories behind the recipes (many of which have been passed down through generations), which make the dishes even more delicious. Aunty Audrey includes the favorite foods people bring to potlucks; recipes from beloved restaurants; and recipes that showcase the fresh, local produce, fish, and meat raised on the Big Island. There¿s Roast Turkey in a KTA Paper Sack, former mayor Harry Kim¿s favorite Ugly Duckling Cake, Merriman¿s Sweet Potato-Crusted Kona Kampachi with Tomato-Papaya Coulis, Irma Ikawa¿s luscious Haupia Squares, and many, many more.Whether readers want something hearty and comforting to remind them of home, or something rich and elaborate to prepare for a dinner party, they are sure to find it in this wonderfully varied collection.
Author: Katie S. Martin
Publisher: Island Press
ISBN: 1642831530
Category : Social Science
Languages : en
Pages : 282
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Book Description
In the US, there is a wide-ranging network of at least 370 food banks, and more than 60,000 hunger-relief organizations such as food pantries and meal programs. These groups provide billions of meals a year to people in need. And yet hunger still affects one in nine Americans. What are we doing wrong? In Reinventing Food Banks and Pantries, Katie Martin argues that if handing out more and more food was the answer, we would have solved the problem of hunger decades ago. Martin instead presents a new model for charitable food, one where success is measured not by pounds of food distributed but by lives changed. The key is to focus on the root causes of hunger. When we shift our attention to strategies that build empathy, equity, and political will, we can implement real solutions. Martin shares those solutions in a warm, engaging style, with simple steps that anyone working or volunteering at a food bank or pantry can take today. Some are short-term strategies to create a more dignified experience for food pantry clients: providing client choice, where individuals select their own food, or redesigning a waiting room with better seating and a designated greeter. Some are longer-term: increasing the supply of healthy food, offering job training programs, or connecting clients to other social services. And some are big picture: joining the fight for living wages and a stronger social safety net. These strategies are illustrated through inspiring success stories and backed up by scientific research. Throughout, readers will find a wealth of proven ideas to make their charitable food organizations more empathetic and more effective. As Martin writes, it takes more than food to end hunger. Picking up this insightful, lively book is a great first step.
Author: Mark Winne
Publisher:
ISBN: 1610919440
Category : Political Science
Languages : en
Pages : 210
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Book Description
Look at any list of America's top foodie cities and you probably won't find Boise, Idaho or Sitka, Alaska. Yet they are the new face of the food movement. Healthy, sustainable fare is changing communities across this country, revitalizing towns that have been ravaged by disappearing industries and decades of inequity. What sparked this revolution? To find out, Mark Winne traveled to seven cities not usually considered revolutionary. He broke bread with brew masters and city council members, farmers and philanthropists, toured start-up incubators and homeless shelters. What he discovered was remarkable, even inspiring. In Bethlehem, Pennsylvania, once a company steel town, investment in the arts has created a robust new market for local restaurateurs. In Alexandria, Louisiana, "one-stop shopping" food banks help clients apply for health insurance along with SNAP benefits. In Jacksonville, Florida, aeroponics are bringing fresh produce to a food desert. Over the course of his travels, Winne experienced the power of individuals to transform food and the power of food to transform communities. The cities of Food Town, USA remind us that innovation is ripening all across the country, especially in the most unlikely places.
Author: Ken Meter
Publisher: Island Press
ISBN: 1642831476
Category : Social Science
Languages : en
Pages : 306
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Book Description
Our current food system has decimated rural communities and confined the choices of urban consumers. Even while America continues to ramp up farm production to astounding levels, net farm income is now lower than at the onset of the Great Depression, and one out of every eight Americans faces hunger. But a healthier and more equitable food system is possible. In Building Community Food Webs, Ken Meter shows how grassroots food and farming leaders across the U.S. are tackling these challenges by constructing civic networks. Overturning extractive economic structures, these inspired leaders are engaging low-income residents, farmers, and local organizations in their quest to build stronger communities. Community food webs strive to build health, wealth, capacity, and connection. Their essential element is building greater respect and mutual trust, so community members can more effectively empower themselves and address local challenges. Farmers and researchers may convene to improve farming practices collaboratively. Health clinics help clients grow food for themselves and attain better health. Food banks engage their customers to challenge the root causes of poverty. Municipalities invest large sums to protect farmland from development. Developers forge links among local businesses to strengthen economic trade. Leaders in communities marginalized by our current food system are charting a new path forward. Building Community Food Webs captures the essence of these efforts, underway in diverse places including Montana, Hawai‘i, Vermont, Arizona, Colorado, Indiana, and Minnesota. Addressing challenges as well as opportunities, Meter offers pragmatic insights for community food leaders and other grassroots activists alike.
Author: Deborah B. Gewertz
Publisher: Univ of California Press
ISBN: 0520260929
Category : Business & Economics
Languages : en
Pages : 225
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Book Description
"Gewertz and Errington unpack the aspirations and anxieties, calculations and controversies that inhabit an inexpensive cut of fatty meat. Following the trail of sheep bellies from slaughterhouses in Australia and New Zealand to the plates of Pacific Islanders, they evenhandedly map the divergent perspectives of commercial traders, government officials, and ordinary consumers acting within a contested material and moral economy. Cheap Meat provides a startling view of how global food markets fashion the bodies and identities of people everywhere."--Robert J. Foster, author of Coca-Globalization: Following Soft Drinks from New York to New Guinea "Cheap Meat is a compelling example of how ethnography concerned with Oceania can elucidate broader questions in anthropology and the social sciences in general. Gewertz and Errington show the complexity of globalization by focusing on the most unlikely commodity. This work at once demonstrates how unfettered capitalism is able to use global circulation to literally convert one person's trash to another's treasure and how resilient Pacific Islanders refashion Western commodities to their own ends."--Paige West, Curator for the Pacific American Museum of Natural History
Author: Scott O'Dell
Publisher: Houghton Mifflin Harcourt
ISBN: 0395069629
Category : Juvenile Fiction
Languages : en
Pages : 195
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Book Description
Far off the coast of California looms a harsh rock known as the island of San Nicholas. Dolphins flash in the blue waters around it, sea otter play in the vast kep beds, and sea elephants loll on the stony beaches. Here, in the early 1800s, according to history, an Indian girl spent eighteen years alone, and this beautifully written novel is her story. It is a romantic adventure filled with drama and heartache, for not only was mere subsistence on so desolate a spot a near miracle, but Karana had to contend with the ferocious pack of wild dogs that had killed her younger brother, constantly guard against the Aleutian sea otter hunters, and maintain a precarious food supply. More than this, it is an adventure of the spirit that will haunt the reader long after the book has been put down. Karana's quiet courage, her Indian self-reliance and acceptance of fate, transform what to many would have been a devastating ordeal into an uplifting experience. From loneliness and terror come strength and serenity in this Newbery Medal-winning classic.
Author: Victoria Shearer
Publisher: Rowman & Littlefield
ISBN: 1493060104
Category : Cooking
Languages : en
Pages : 177
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Book Description
Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all “Keys casual.” With recipes for the home cook from Florida's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Florida Keys & Key West Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents of the Keys.
