American Palate

In the 1970s, there were around 450 local meat lockers throughout the state of Iowa. Today, there are little more than 100 left. History is finally back on their side with a wave of consumers wanting to support small businesses, shop small and buy local. Consumers now also have an increased urge to take more day trips and explore regions they don't see much in the headlines and bring these meats home for their own culinary creations. This is the story of heritage from the old country being passed down by generations of Iowans, and the future of an industry that has endured through decades of decline. Jay Goodvin details the history of Iowa Meat Lockers and their future.

Culinary Traditions Preserved, Stories Never to be Forgotten

This vital collection of survivor stories uplifts and inspires alongside recipes that nourish your soul. Read about daring partisans who fought in the woods, hidden children who sought comfort from strangers and those who endured unimaginable internment. For Holocaust survivors, food was a way to connect their lives before the war with the homes they created after. Their kitchens were filled with the aromas of familiar foods like chicken soup and brisket while unfamiliar delights they adopted, like arroz con pollo and gnocchi, became part of their repertoire. These are the recipes they share with you. Culinary icons such as Michael Solomonov, Jonathan Waxman, Ina Garten and more contribute their own recipes as tribute to the remarkable survivor community. Author June Hersh gives readers a taste of history and a life-affirming message that honors the legacy of Holocaust survivors.

Author Lee Lancaster unearths the delectable history and classic recipes of the Peach State's top vegetable.

The Vidalia onion may be small, but it's as sweet as an onion can be, and it means big business for Georgia, too. Officially christened the Georgia State Vegetable in 1990, it can only be grown in Southeast Georgia. Once sold mostly off a truck tailgate, Vidalia onions now produce an annual crop worth $150 million. And after years of perfecting and fighting off posers and pirates, Vidalia onions are presented as gifts to presidents, governors, close friends and relatives. They are hand planted and handpicked but worth all the trouble to produce the King of the Onion Rings. They are so good, they have their own Vidalia Onion Museum, mascot named Yumion, and a Vidalia Onion Hall of Fame. Vidalia, there's just something about that name.

Over the centuries, residents of Michiana have never wanted for superb dining choices.

Once a stagecoach stop, The Old Tavern Inn has been open since the time of President Andrew Jackson. Tosi's is known for its gorgeous starlit garden and gastronomic traditions stretching back almost a century, and The Volcano was amongst the first pizzerias in the country. These restaurants and other classic eateries remain part of the thriving local food scene. But the doors of others have long been closed. Some like Mead's Chicken Nook and Robertson's Tea Room linger in memories while The Owl Saloon, O. A. Clark's Lunch Rooms, and Lobster Lounge are long lost to time.

Award-winning author Jane Simon Ammeson leads a culinary road trip through Northern Indiana and Southwestern Michigan.