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Author: William B. Cronin
Publisher: JHU Press
Published: 2005-06-17
Total Pages: 206
ISBN-13: 9780801874352
DOWNLOAD EBOOKAn appendix documents the many small islands that have dropped entirely from view since the seventeenth century.
Author: Renee Brooks Catacalos
Publisher: Johns Hopkins University Press
Published: 2018-10-15
Total Pages: 196
ISBN-13: 1421426897
DOWNLOAD EBOOKDo you want to join a CSA, but don’t know where to start? Are you wondering what the difference between Certified Organic and Biodynamic produce is? This guide explains the many ways to participate in the local food movement in the Chesapeake. There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier—and more rewarding—than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay. In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
Author: Lytton John Musselman
Publisher: JHU Press
Published: 2012-05-30
Total Pages: 305
ISBN-13: 1421406969
DOWNLOAD EBOOKSecond Place Winner of the Design and Effectiveness Award of the Washington Publishers Buttonbush. Hercules' Club. Panic Grass. Tearthumb. Beach Spurge. Sea Rocket. Ladies' Tresses. These name a few of the wild and wonderful plants found in this quick reference guide to plants of the Chesapeake Bay. Written by wetland scientists with decades of experience in the Bay's waterways, this guide includes detailed descriptions and beautiful photographs of the plants most commonly found in the Chesapeake Bay. Grasses, trees, wildflowers, aquatic vegetation—if it grows in the tidal or nearshore regions of the Bay, chances are it is in this book, the features of which include • over 200 illustrations • information on more than 100 species of plants • clear, accessible descriptions of each plant accompanied by close-up photographs for quick, accurate identification • discussion of where to find each plant, how they reproduce, and how humans use them • easy-to-follow organization by habitat The guide's vivid text and photographs make the wide array of plants along the waters, marshes, and shorelines of the Chesapeake Bay easy to identify and wondrous to behold. Its compact, portable design encourages naturalists, local residents, boaters, researchers, and the curious-minded alike to throw the guide in their pack and explore the botanical bounty of the Chesapeake Bay.
Author: John Shields
Publisher: JHU Press
Published: 2015-11
Total Pages: 357
ISBN-13: 1421418169
DOWNLOAD EBOOKThis twenty-fifth anniversary edition of John Shields’s classic cookbook includes additional recipes and a new chapter on Chesapeake libations. Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people. In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how to prepare over 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs—the undisputed star of Chesapeake cuisine—featured here in mouthwatering recipes for seven different kinds of crab cakes. Extensively updated, this edition includes a new chapter on Chesapeake libations, which features Shields’s closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.
Author: Jay Fleming
Publisher:
Published: 2016-10-01
Total Pages:
ISBN-13: 9780997746808
DOWNLOAD EBOOKAuthor: Katie Moose
Publisher:
Published: 2004-06
Total Pages: 0
ISBN-13: 9780966661071
DOWNLOAD EBOOKThis is the third cookbook by Katie Moose, who over the years developed a love of good food, good wine and learned to cook food of almost every nationality. The book includes old family recipes and new creations that even the most helpless cook can prepare--anything from a cocktail party to Sunday brunch, or a five- or six-course meal.
Author: David Malmquist
Publisher: Rowman & Littlefield
Published: 2021-06-01
Total Pages: 385
ISBN-13: 1493051342
DOWNLOAD EBOOKKnown for its beauty and bounty, the Chesapeake Bay stretches nearly 200 miles from the mouth of the Susquehanna River to the ocean capes of the Atlantic, its tidal waters enriching the vibrant coastal communities of both Maryland and Virginia. Chesapeake Bay Explorer’s Guide is the perfect reference for visitors who want to know more about the things they see in their visit to the famous estuary, whether they are relaxing on a beach, paddling through a saltmarsh, or watching workboats duck beneath a drawbridge. Explore more than 14,415 miles of shoreline, myriad hiking trails, and scores of wildlife preserves nestled between resort towns and other attractions. This guide provides a concise history of how the Bay was formed, and brief entries with full-color images and easy-to-read descriptions of the flora, fauna, and man-made artifacts found in and around the Bay.
Author: Neal Patterson
Publisher: Rowman & Littlefield
Published: 2016-08-01
Total Pages: 225
ISBN-13: 1493017926
DOWNLOAD EBOOKThe culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Louisiana or the Italian-inspired fare of the Northeast. For Maryland, the food that defines the state is less about the ethnicity of the population than the bounty which springs forth from the Chesapeake Bay. The Native Americans, British, Germans, and Poles were all influenced by the variety of fish, oysters, clams, crabs, and terrapins that could be harvested from the largest estuary in North America. In addition to seafood, other dishes associated with the region were developed because of the unique lifestyle created by living along the water. The Smith Island cake, for example, was created as a sturdy dessert that fishermen could take aboard ship during their long days fishing the Chesapeake. Also, the wealthy landowners who first arrived in Maryland, seeking elegant dishes for their lavish dinner parties, concocted ingenious uses for the chickens, squirrels, muskrats, and produce available on the fertile lands along the Bay. The book is not just about the past, however. The recent trend of sustainability and eating local has brought about a grassroots effort to preserve the delicate nature of the Chesapeake Bay. Modern techniques such as oyster farming and fishing invasive species to protect the indigenous flora and fauna will be explored. Of course, recipes will be presented to not only illustrate classic dishes that developed over time, but also modern versions created by some of Maryland’s top chefs.
Author: William B. Cogar
Publisher: Arcadia Publishing
Published: 2020
Total Pages: 128
ISBN-13: 1467128821
DOWNLOAD EBOOKNorth America's largest estuary, the Chesapeake Bay, is fed by more than 150 major rivers and streams from parts of six states and the District of Columbia. Two hundred miles long, with a shoreline that includes more than 11,500 miles of tributaries, the bay has been a major economic lifeline since pre-Columbian times. As such, it is not surprising that the bay has seen its share of shipwrecks over the centuries-from small and large vessels foundering in storms, like the Levin J. Marvel, to naval and merchant ships of all sizes lost to collisions, fires, and wars, such as the US Coast Guard cutter Cuyahoga. The actual number of shipwrecks will never be known, but at least 3,000 in the bay and its tributaries have been documented-either in archives or newspapers or through underwater archaeology. While some wrecks saw great loss of life, others fortunately did not.
Author: John Shields
Publisher: Johns Hopkins University Press
Published: 2018-10-15
Total Pages: 285
ISBN-13: 1421426501
DOWNLOAD EBOOKThe latest cookbook by the "Culinary Ambassador of the Chesapeake" encourages us to cook in a way that is not only healthy for us but also for the Bay. Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful “we attempted to catch them with a frying pan.” That method sums up classic Chesapeake cooking—fresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bay’s watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen, butchers, cheese makers, and foragers who make the food movement around the Chesapeake Bay watershed possible, along with the environmental and food organizations working to restore the Bay, the land, and food security, Shields promotes a healthy locavore diet and a holistic view of community foodways. In this scrumptious book, enhanced with beautiful full-color images by former Baltimore Sun Magazine photographer David W. Harp, Shields urges readers to choose local, seasonal ingredients. Presenting what he dubs “Bay- and body-friendly food,” he advocates for a plant-forward and sustainable diet, one that considers how food consumption affects both your health and the environment. Shields presents creative and healthy options that nourish us while protecting the Bay, including one-pot recipes for meals like Fishing Creek Seafood Chili, Old Line Veggie Creole Oyster Stew, and Spring Pea Soup with Tarragon-Truffle Oil. To round it out, this holistic cookbook includes directions for canning, preserving, and fermenting. Shields offers many vegan- and vegetarian-friendly options, as well as innovative new takes on Chesapeake classics. You’ll find recipes for dozens of delicious dishes, from Aunt Bessie’s Crab Pudding and Hutzler’s Cheese Bread to “I Can’t Believe It’s Not Crab” Cakes, Blue Cat Seafood Hash, and an array of savory soups, braised meats, luscious desserts, and green breakfast smoothies—even recipes for a locavore cocktail party!
