Picked warm from a tree, a California apricot opens into halves as easily as if it came with a dotted line down its center. The seed infuses the core with a hint of almond; the fruit carries the scent of citrus and jasmine; and it tastes, some say, like manna from heaven. In these pages, Robin Chapman recalls the season when the Santa Clara Valley was the largest apricot producer in the world and recounts the stories of Silicon Valley's now lost orchards. From the Spaniards in the eighteenth century who first planted apricots in the Mission Santa Clara gardens to the post-World War II...
Picked warm from a tree, a California apricot opens into halves as easily as if it came with a dotted line down its center. The seed infuses the core ...
From saloons and tamale vendors to greasy spoons and neon-lit drive-ins, Sacramento natives Maryellen Burns and Keith Burns trace the trends of California's capital city through 150 years of dining out. Share in the delicious anecdotes and recipes gathered from restaurant owners, employees and patrons as they recall Sacramento's favorite places to eat--a century of Hangtown Fry served at the Saddle Rock, crispy won ton dunked in red sauce at the Hong Kong Cafe, pineapple spare ribs with Mai Tais at Maleville's Coral Reef and burgers and sundaes devoured at Stan's Drive-In. Savor these stories...
From saloons and tamale vendors to greasy spoons and neon-lit drive-ins, Sacramento natives Maryellen Burns and Keith Burns trace the trends of Califo...
Long before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri,...
Long before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Soone...
Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, " Montana Beer: A Guide to Breweries in...
Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way...
Howard Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida and all the way to the West Coast. Popularly known as the "Father of the Franchise Industry," Johnson delivered good food and prices that brought appreciative customers back for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs, illuminated cupolas and sea blue shutters, were described in "Reader's Digest" in 1949 as the epitome of "eating places that look like New England town meeting houses dressed up for Sunday." Boston...
Howard Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida and all the way to the West Co...
