"Fish Town preserves, through photography and oral history recordings, the cultural and environmental life of southeastern Louisiana's fishing communities. Because of the vanishing coastline, people who are multi-generaltions deep in their fishing traditions have watched their towns quietly slip toward extinction for decades, with few means of historic preservation. .. " -- Dust jacket flap.
"Approaching 30 and disillusioned with life in Glasgow, I sold everything I had and left for a new life in a remote fishing village in Japan. I knew nothing of the language or the new land that I would call home for the next seven years."
The Native Americans called it shackamaxon, the place where the chiefs meet, but Kensington soon became a meeting place of a different kind. Ideologies and demagogues, industry and entrepreneurs all came together in Kensington and Fishtown. Kensington was the epicenter of the American vegetarian movement, and a decade later the area's shipyards gave birth to the U.S. Navy's first submarine. In Kensington & Fishtown, native son Kenneth W. Milano presents a collection of fascinating and diverse articles from his column The Rest is History. Relive the golden age of Kensington and Fishtown as you learn about learn about their fascinating pasts.
How an ancient rubbish dump has given us a unique view of life 2,000 years ago In 1897 two Oxford archaeologists began digging a mound south of Cairo. Ten years later, they had uncovered 500,000 fragments of papyri. Shipped back to Oxford, the meticulous and scholarly work of deciphering these fragments began. It is still going on today. As well as Christian writings from totally unknown gospels and Greek poems not seen by human eyes since the fall of Rome, there are tax returns, petitions, private letters, sales documents, leases, wills and shopping lists. What they found was the entire life of a flourishing market-town - Oxyrhynchos ( the `city of the sharp-nosed fish' ), - encapsulated in its waste paper. The total lack of rain in this part of Egypt had preserved the papyrus beneath the sand, as nowhere else in the Roman Empire. We hear the voices of barbers, bee-keepers and boat-makers, dyers and donkey-drivers, weavers and wine-merchants, set against the great events of late antiquity: the rise and fall of the Roman Empire and the coming of Christianity. The result is an extraordinary and unique picture of everyday life in the Nile Valley between Alexander the Great in 300 BC and the Arab conquest a thousand years later.
JAMES BEARD AWARD WINNER IACP Cookbook Award finalist In the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smith—pioneer of regenerative ocean agriculture—introduces the world to a groundbreaking solution to the global climate crisis. A genre-defining “climate memoir,” Eat Like a Fish interweaves Smith’s own life—from sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movement—with actionable food policy and practical advice on ocean farming. Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, and—by creating new jobs up and down the coasts—putting working class Americans back to work.
Fishtown, in Leland, Michigan, is a rare and vibrant maritime landscape of weathered fishing shanties and fish tugs, tucked in along the Lake Michigan shoreline in view of the Manitou Islands. Fishtown has witnessed the heyday of fishing and the trials of the changing Great Lakes. It remains an active place for commercial fishing, where every year thousands of visitors experience one of Michigan's founding industries and its Great Lakes. In Fishtown: Leland, Michigan's Historic Fishery, author Laurie Kay Sommers tells the story of this beloved place's past and present. Although people throughout the Midwest know and love Fishtown, this book sheds light on a Fishtown that few but the fishermen and ferry captains have seen. It provides a deeper understanding of a historic and endangered way of life that has profoundly shaped shoreline communities in Michigan. Sommers also shares the story of a community determined not to lose this historic and picturesque attraction, and the triumphant efforts of a non-profit organization to purchase and care for a key portion of Fishtown. Above all, the book's stories and images underscore why Fishtown matters and why it is important that it continues as a living legacy of Michigan's maritime history. "Fishtown is such a special place with so many incredible stories," said Sommers. "In writing and researching this book, I especially enjoyed the opportunity to sit on the Fishtown docks or at kitchen tables throughout the community as people shared their remembrances and experiences. So many people are natural storytellers, and their tales ranged from funny to fascinating to poignant. I hope this book will serve as a tribute to those whose stories it tells."
The docks and alleys of Philadelphia's riverward neighborhoods teem with forgotten stories and strange histories. In the overlooked corners of Kensington and Fishtown are the launching of the Industrial Revolution, the bizarre double suicide of the Rusk twins and the violent Cramp Shipyard strike. With a collection of his "The Rest Is History" columns from the Fishtown Star, local historian Kenneth Milano chronicles little-known tales from the Speakeasy War of 1890 to stories of seldom-recognized hometown hero Eddie Stanky, who went on to play for the 1951 New York Giants. Join Milano as he journeys into the secret history of two of the city's oldest neighborhoods.
Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author
“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
