Bøger af Darrin Nordahl

Public Produce makes a uniquely contemporary case not for central governmintervention, but for local governminvolvemin shaping food policy. In what Darrin Nordahl calls "e;municipal agriculture,"e; elected officials, municipal planners, local policymakers, and public space designers are turning to the abundance of land under public control (parks, plazas, streets, city squares, parking lots, as well as the grounds around libraries, schools, governmoffices, and even jails) to grow food.Public agencies at one time were at best indifferabout, or at worst dismissive of, food production in the city. Today, public officials recognize that food insecurity is affecting everyone, not just the inner-city poor, and that policies seeking to restructure the production and distribution of food to the tens of millions of people living in cities have immediate benefits to community-wide health and prosperity.This book profiles urban food growing efforts, illustrating that there is both a need and a desire to supplemour existing food production methods outside the city with opportunities inside the city. Each of these efforts works in concert to make fresh produce more available to the public. But each does more too: reinforcing a sense of place and building community; nourishing the needy and providing economic assistance to entrepreneurs; promoting food literacy and good health; and allowing for "e;serendipitous sustenance."e; There is much to be gained, Nordahl writes, in adding a bit of agrarianism into our urbanism.

From the brisk waters of Seattle to the earthy mushrooms of Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are indigenous to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled Rmoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.

Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors. Eating Appalachia looks at the uniquely flavorful foods that are native to the region-including pawpaws, American persimmons, ramps, hickory nuts, and elk, among others-with 23 mouthwatering recipes and 45 color photographs. The book also profiles the food festivals including the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richmond, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonburg, Kentucky. There are recipes for every ingredient: Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears. Nordahl also discusses some of the larger agribusiness, governmental agency, and ecological issues that prevent these wild, and arguably tastier, foods from reaching our table.

Explores America's beloved transit systems and how they work. From San Francisco's cable cars to Pittsburgh's funiculars to the streetcars of New Orleans, this title recounts a transportation history of both short-sighted planning and visionary policies.