With humor and insight, E. W. Davis tells the story that begins with the discovery of then-valueless taconite on Minnesota's Mesabi Iron Range in 1870 and several decades of attempts to process taconite commercially. Davis details the ups and downs of the exciting, decades-long research effort that resulted in a workable extraction method, followed by frustrating attempts to form the concentrate into small pellets. Finally, Davis describes building the first successful commercial processing plant at Silver Bay in the 1950s and the contributions by various companies to the birth of the...

Food is essential to southern culture, and collard greens play a central role in the South s culinary traditions. A feast to the famished, a reward to the strong, and a comfort to the weary, collards have long been held dear in the food-loving southern heart. In Collards: A Southern Tradition from Seed to Table, Edward H. Davis and John T. Morgan provide this emblematic and beloved vegetable the full-length survey its fascinating and complex history merits.
The book begins with collards obscure origins. Like a good detective story, the search for collards home country leads the...