Synopses & Reviews
The explosive growth of the local food movement is hardly news: Michael Pollans books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a food revolution” come most often from a region where the temperature rarely varies more than a few degrees. In the national conversation about developing a sustainable and equitable food tradition, the huge portion of our population who live where the soil freezes hard for months of the year feel like they're left out in the cold.
In Winters Kitchen reveals how a food movement with deep roots in the Heartlandour first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the regionisn'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.
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.) " Publishers Weekly Copyright PWxyz, LLC. All rights reserved."
About the Author
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
. She is also regularly a featured guest on Lynne Rossetto Kaspers Splendid Table” on PRI. Beth and her husband have three sons and live in Minneapolis, MN.