In winter's kitchen : growing roots and breaking bread in the northern heartland

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Title:

In winter's kitchen : growing roots and breaking bread in the northern heartland

Author:

Dooley, Beth, author.

ISBN:

9781571313416

Edition:

First edition.

Physical Description:

336 pages ; 23 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.

Subject Term:

Cooking, American.

Local foods -- Minnesota.

Food habits -- Minnesota.

Genre:

Cookbooks

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.

Holds:

Available:*

Library	Call Number	Status
Searching... Bayport Public Library	641.5973 DOO	Searching... Unknown
Searching... Hardwood Creek Library (Forest Lake)	641.5973 DOO	Searching... Unknown
Searching... Park Grove Library (Cottage Grove)	641.5973 DOO	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.5973 DOO	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.5973 DOO	Searching... Unknown
Searching... Stillwater Public Library	641.5973 DOO	Searching... Unknown

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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 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.

Author Notes

Beth Dooley has been involved with the local food movement for over twenty years. She is the author of numerous award-winning cookbooks about Heartland food traditions and her travel and food writing has been featured in the Star Tribune , Fine Cooking , Delta Sky Magazine , and the North American Review . Beth and her husband have three sons and live in Minneapolis, MN.

Reviews (1)

Publisher's Weekly Review

In this homage to local food, Dooley paints an exquisite portrait of Minnesota and those who call it home. Arriving from New Jersey as a young woman, the author learns to absorb the culinary traditions of her new home. Each of Dooley's 12 chapters showcases a different local food such as apples, wheat, chestnuts, cranberries, corn, wild rice, and sweet potatoes. The author includes a few recipes but explains that this is not a cookbook; rather, it is the story of the author building relationships with the "small, independent farmers, processors, and chefs" who make their living building and contributing to local economies throughout the Upper Midwest. Dooley's narrative weaves in ideas surrounding our broken food system and explores how we can begin make changes. When confronted with the persistent question of whether local foods can ever really feed the world, Dooley responds that the locavore system's "highest consideration is the future, not the immediate impact on the bottom line." (Dec.) © Copyright PWxyz, LLC. All rights reserved.

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Summary

Author Notes

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Publisher's Weekly Review

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