Podcast!
Mary meets Remarkable Mark on the Culinary Podcast Network.
Remarkable Palate TM and Gilded Fork feature Mary talking Lewis & Clark and authentic recipes from the journey with Chef Mark Tafoya at the United States Personal Chef Association conference in St. Louis. Tune in for a lively conversation.
The Food Journal continues to anchor Campfire Cafe's Lewis & Clark Cooking Adventure Series on RFD-TV through winter 2007. Tune in for the fun with country music stars and guest cooks Andy Griggs, Jett Williams, Mark Chesnutt and many others.
Paleocuisineology® meets Palaeontologia Electronica:
"paleocuisineology[®]...is a mouthful, but it is a good mouthful... well-designed, with a good-looking cover, and is one book that makes good use of ragged-edged paper that many book designers long to use. Dennis Dahlin’s illustrations and maps further enhance the book.” —
AND...
"...a remarkable book, part history text and part cookbook…a fabulous idea that allows people to actually experience a little piece of history…” — TCM Reviews
Award-winning! The Food Journal of Lewis & Clark — a Lewis & Clark cookbook — continues to delight readers across the country and in Canada. Buy an author-signed copy here! "...fulfills an affection for both cooking and history." — 2004 Benjamin Franklin Award's Bill Fisher Award for Best First Book - Non-Fiction
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HistoryCooks.comThe place for people who love history & love to eat
Going Home: Lewis and Clark and their men were just days from home when most provisions were gone and wild game was scarce: “the party appear perfectly contented and tell us that they can live very well on the pawpaws,” as Clark reported 18 September, 1806.
What the heck is pawpaw?* (See below)
Get closer to a pawpaw:
- Contact History Cooks and receive four brand-new pawpaw recipe cards in pdf format: Pawpaw Coconut Crumble, Glazed Pawpaw Butter Cake, Sweet and Spicy Pawpaw Chutney, and Ginger-Pawpaw Sorbet. Rest assured, none of these were prepared or served on the Lewis & Clark Expedition.
- Buy a pawpaw: For fresh pawpaw in season, frozen pawpaw pulp, and prepared pawpaw jam chutney, order direct from Chris Chmiel, at innovative Integration Acres.
- To plant a pawpaw seedling, place your order at Peterson Pawpaws, a long-time proponent and supplier of the fruit.
*A pawpaw is...a small, oval, light-green fruit with yellow patches that tastes like a banana mixed with a tangy, ripe peach. Ripe pawpaws are slightly soft, similar to a kiwi. The flesh is custard-smooth with large black seeds. It’s a nutrient powerhouse, rich in the B vitamins, riboflavin and niacin and in vitamin C, and a good source of minerals.
The fruit is native to North America, the only member of its tropical family to grow in the temperate zone. The tree fruit, Asimina triloba, a.k.a., “false banana,” “custard apple,” “Michigan,” “Indiana,” or “Kentucky banana,” still grows the Gulf Coastal Plain to southern Michigan. And, yes, they grow wild along the Missouri River between Kansas and Missouri. It’s ripe from late August to November.
- Read more about the closing days of the Lewis & Clark journey at Alanna Kellogg’s wonderful Veggie Venture.
Travel light and eat well,
Mary
Culinary historian and cookbook author Mary Gunderson combines her passions for history, food, and cooking to serve up an appealing blend of award-winning cookbooks, presentations, and classroom activities.
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