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New Orleans
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
Marketing Your Farm
A step-by-step guide for choosing the best marketing tactics for your farm How much marketing do you need to run a successful farm? How much time and money will it take? Do you really need a website or Facebook page? How can you get your farm to stand out? How do you know if your marketing is working? Successful farmers can describe the ideal customers for their farm, attract their attention, and satisfy their needs. The best marketing tactics for your farm depend on your goals, scale, and market conditions. If you’re a microfarm, your needs will be different than if you’re running a 200-acre, multigeneration family farm. Marketing Your Farm provides frank advice for farmers who sell some or all of their offerings directly to consumers. It will help you choose, implement, and measure the right marketing tactics for your farm. Learn what to do, how to do it, and how to measure if it’s working.
My Kitchen Chalkboard
Are your meals usually thrown together at the last minute? Meal planning-- carving out time during the week to figure out your meals-- can make you a better cook. You'll be able to find new sources of inspiration, try new dishes and techniques, and flex your improvisational cooking muscles. Belanger gives you the basics and recipes for planning ahead, showing how it helps in streamlining your efforts, reducing waste, and producing better meals. -- adapted from introduction
The Federal Reporter
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Who's who in Canada
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Renewing America's Food Traditions
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
End the Mealtime Meltdown
“For parents who are committed to raising a generation of healthy eaters, this is an important tool!” —Susan Albers, PsyD, New York Times bestselling author of Eating Mindfully Restore joy at your dinner table using the innovative Table Talk Method! But I made it just the way you like it. If you eat your broccoli, you’ll grow up big and strong. No dessert unless you finish your dinner! Sound familiar? If you’re the parent of a “picky eater,” you’ve likely tried everything to get your kiddo to eat their veggies. And like many other parents, you might have noticed these ideas fail. Your child may not become a gourmand overnight, but the good news is there are ways to help them ...
The Fish Market
**Winner of the Oregon Book Award** Gulf Wild — the first seafood brand in America to trace each fish from the sea to the table — emerged after grouper, the star of fried fish sandwiches, fell off menus due to overfishing. The brand was born when the government privatized the rights to fish to fix the problem. Through traceability, Gulf Wild has met burgeoning consumer demand for domestic, sustainable seafood, selling in boutique grocers and catapulting grouper from the hamburger bun to the white tablecloth. But the property rights that saved grouper also shifted control of the fish from public to private, forever changing the relationship between wild seafood and the people that eat it....
