Located within the Des Plaines River valley in Illinois, Lemont became a village in 1873. The Illinois and Michigan Canal opened transportation opportunities and led to the discovery of dolomite limestone (known locally as Athens marble). Quarrying limestone became Lemont's leading industry, and it was used for buildings throughout the region, including Chicago's famous Water Tower. Canal workers made Lemont a capital of vice in the 1890s with bars and brothels located in the area known as Smokey Row. Downtown Lemont boasts well-preserved commercial buildings from this period. Historic homes and church steeples are nestled into the valley bluff, reflecting the community's devotion to faith, civic pride, and traditions such as the Keepataw Parade. Today, the area's industrial past is being rediscovered and repurposed for recreational uses in its quarries and along miles of trails that connect Lemont to the rest of the region.

Round Top's African American pioneers came into Texas in 1825 when Stephen F. Austin brought in 300 Anglo-Americans, and the people they enslaved, for the purpose of colonizing the area. Soon afterward, more slaves were bought in from other slaveholding states. After the Civil War ended, the descendants of these original Round Top pioneers began building their own community. Many earned money by toiling away in the cotton fields for the very men who had once enslaved them. Others earned money working as cowboys, washerwomen, barbers, or blacksmiths. In 1867, the group founded the Concord Missionary Baptist Church as a communal space for them to come together and pool their resources to buy their own land, build their own homes, and hire teachers, which led to the creation of the Concord Missionary Baptist Church Colored School. For generations, this school successfully educated freedmen, their children, and their descendants before finally closing its doors due to desegregation. Despite many challenges, they overcame obstacles that grew into a prosperous community.

Syracuse, a small, nostalgic farm community located about 25 miles north of Salt Lake City and bordering the eastern shore of the Great Salt Lake, was officially settled by Mormon pioneers in the 1850s. Before that time, it was open land occupied by Native Americans and frequented by mountain men. At the turn of the 20th century, Syracuse became a small farming community with dedicated, hardworking people. Many notable pioneer families settled strong roots that made Syracuse what it is today. After World War II, Syracuse slowly developed into an urban sprawl. While the 21st century has transitioned Syracuse from a farming community to a fast-growing city, the people and land continue to exemplify industrious values.

An Iowa Tradition Like No Other

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.

A portion of the proceeds from sales of this book will benefit organizations committed to Holocaust education.