In Winter's Kitchen - by Beth Dooley (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>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?" <p/>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. <br><p/><br></br><p><b> Review Quotes </b></p></br></br><br><b>Finalist for the Minnesota Book Award</b> <p/>"Dooley does much more than recycle familiar arguments for eating local; she personalizes the path from farm to fork with heart and skill. Unapologetically sentimental, deeply informative, and always practical. . . . <i>In Winter's Kitchen</i> is essential reading."<b>--J. Ryan Stradal, <i>The Wall Street Journal</i></b> <p/>"Through her passionate yet straightforward and enticingly simple prose, Dooley invites us to share in her bounty. Like any good book about food, <i>In Winter's Kitchen</i> inspires us to cook."<b>--<i>Kansas City Star</i></b><br>A beautiful writer. In Ms. Dooley's world, 'kids drank cider because milk was reserved for making butter and cheese.' And we get to meet neighbors like Atina Diffley, who dropped out of a music conservatory at age nineteen to grow food, 'and who calls on all of us to reclaim our land, our food, and power over our lives.' Certainly a message to love.<i><b>--Huffington Post</i></b> <p/>"In this homage to local food, Dooley paints an exquisite portrait. Each of Dooley's twelve 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."<b>--<i>Publishers Weekly</i></b> <p/>"Beth Dooley has written the book we need, a collection of stories about the foods we eat in winter, the season that is so often ignored, as if it doesn't count somehow, or even exist. Part memoir and part serious food study with beguiling but essential recipes, you don't have to be from Minnesota to apply the wisdom of In Winter's Kitchen to your own life, wherever it takes place. A wonderful work!"<b>--Deborah Madison, author of <i>Vegetable Literacy</i></b> <p/>"Beth Dooley's <i>In Winter's Kitchen</i> is a reflection on the way that we become at home in the world, by coming into deep relationship with our food, our farmers, our family, and the land through what she refers to as 'foraging for goodness.' Dooley tells the story of the iconic foods of the Midwest landscape, their origins, their production as well as the challenges to the integrity of local food. Each chapter celebrates the relationship between land and culture, from Anishinaabek wild rice to Hmong sweet potatoes. Her warm inviting prose invites you to the kitchen table and reminds you of what we're all really hungry for--connection. I wanted to linger with the lush images, ripe with memory and mothering. 'Recipes, ' she says 'are stories with happy endings.'"<b>--Robin Wall Kimmerer, author of <i>Braiding Sweetgrass</i></b> <p/>"Beth Dooley creates culture in the kitchen, connecting readers, farmers, and food in the soup pot of biological diversity. Knowing where we are by the food we eat was the reality of the past and is the trend of the future. <i>In Winter's Kitchen</i> is a fascinating read; cultivating the knowledge we need to make diverse, local food a reliable reality--the most crucial task of our time. Read this book, and pay attention as if life depends on the truth it contains. It does."<b>--Atina Diffley, author of <i>Turn Here Sweet Corn</i></b> <p/>"That Beth Dooley is a dynamite cook and journalist is a given in my book. She's the expert who is deep in the trenches with the farmers, the artisans, hunters and the gatherers, and every important dimension of food today. With this book you get outstanding recipes and you get Beth sharing her stories, people and insights."<b>--Lynne Rossetto Kasper, Host and Co-Creator, The Splendid Table from American Public Media</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Beth Dooley</b> is the author of <i>In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland</i>, a Minnesota Book Award finalist. She has also written six cookbooks, including, with Sean Sherman, <i>The Sioux Chef's Indigenous Kitchen</i> (winner of the James Beard Award for Best American Cookbook), with Lucia Watson, <i>Savoring the Seasons of the Northern Heartland</i> (a James Beard Nominee) and <i>Minnesota's Bounty: The Farmers Market Cookbook</i>. She is also a Senior Fellow, Endowed Chair in Agricultural Systems, Minnesota Institute for Sustainable Agriculture at the University of Minnesota. She writes for the <i>Star Tribune</i>, <i>Mpls St. Paul Magazine</i>, <i>The Heavy Table</i>, and is a regular guest on Minnesota Public Radio's <i>Appetites</i> with Tom Crann and KARE 11 (NBC) television. Dooley lives in Minneapolis.
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