What We're Reading
This is an astonishing, fact-filled book. Jo Robinson brings
together information from many diverse sources: History,
nutritional facts, farming information, how to source
difficult-to-find foods. She arranges the chapters into interesting
descriptions of how a food evolved under civilization, along with
juicy anecdotes of history, then, at the end of each chapter,
she provides tables of which varieties offer which advantages
and then where one can find them. Robinson has gleaned
information from more than a thousand research journals
published in the United States and abroad. She is an author or
co-author to over a dozen books and is a Washingtonian.
For example, did you know that if you slice, chop or press
garlic, then let it rest for ten minutes before cooking, it boosts
its ability to fight cancer and cardiovascular disease by mixing
two elements found in separate areas of each clove? Tearing
romaine lettuce the day before you eat it doubles its
antioxidant content. Cooked carrots have twice as much
beta-carotene as raw carrots. Red cherry tomatoes have up to
twelve times more lycopene than red beefsteak tomatoes.
Ounce per ounce, there is more fiber in raspberries than in
bran cereals. Canned artichoke hearts are among the most
nutritious vegetables in the supermarket.
This book is available through North Central Regional Library
Eating on the Wild Side
by Jo Robinson
Renewing America's Food Traditions
edited by Gary Paul Nabhan
This interesting read is published by Chelsea Green Publishing out of
Vermont, a publisher that specializes in "green" publications. The book
covers regions of the United States from a perspective of savoring the
continent's most endangered foods. That is an interesting premise, and,
even if they don't focus on eastern Washington, their philosophy of renewing
our appreciation of traditional foods is very compelling. It is up to us in the
dry land side of the Pacific Northwest to bring forth our traditional foods. In
Slow Food USA this is called a Presidia and we could well be thinking about
which foods of our region we would like to bring forth and submit to the altar
of preservation in contemporary appreciation.
Recipes as well as plants and animals can be historical and place-based.
Could it be that backward is the new forward in the food world? Stranger
things have happened.
When the RAFT partners first met, the acronym stood for Rescuing
America's Food Traditions. Eventually, the word Renewing was utilized, as it
implies more energy and life - the idea that these unique foods, so nearly
forgotten, might well be made new again. RAFT gives us a great food
adventure to embark on - no less than discovering ourselves through foods
that we didn't realize were ours. RAFT is a consortium organized through
Slow Food USA with the goal of documenting and restoring America's
Diversity in our agriculture and cuisine is not only valuable in its own right,
but promotes healthy ecological relationships, sustainable agriculture, food
security, cultural diversity and traditional knowledge, as well as improved
nutrition and health.
The founders of RAFT are American Livestock Breeds Conservancy, Center
for Sustainable Environments, Chefs Collaborative, Cultural Conservancy,
Native Seeds/SEARCH, Seed Savers Exchange, and Slow Food USA.
Psst...the snail will take you home
Do you love wine, coffee, oysters and chocolate? Then this is
the book for you! Rowan Jacobsen highlights the production,
harvest and tasting notes of each featured food. Some things I
-coffee roasters often disguise poor quality coffee beans with a
- light roast coffee's taste improves with cooling, which makes
it perfect for iced coffee
- commercial wine production has a lot in common with
- chocolate is a fermented food
This book will nourish your inner foodie! There's also a great
chapter featuring Yakima Valley apples. Recipes accompany
Enjoy it, and let us know what you think on our Slow Food
Okanogan Facebook page!
American Terroir: "Savoring the
Flavors, Woods, Waters and Fields"
by Rowan Jacobsen