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Farms And Foods of Ohio: From Garden Gate to Dinner Plate Hardcover – June 30, 2007

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Product Details

  • Hardcover: 240 pages
  • Publisher: Hippocrene Books (June 30, 2007)
  • Language: English
  • ISBN-10: 0781811724
  • ISBN-13: 978-0781811729
  • Product Dimensions: 9.2 x 6.3 x 1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,606,570 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Marilou Suszko is a food writer whose work appears in newspapers and magazines. Farms and Foods of Ohio: From Garden Gate to Dinner Plate is her first book. She is a culinary instructor as well as a member of the International Association of Culinary Professionals, Les Dames d'Escoffier International, the Ohio Farm Bureau, Innovative Farmers of Ohio, and the Ohio Ecological Food and Farm Association. Marilou lives in Vermilion, Ohio with her husband, Ihor, and two children, Abigail and Ian.

More About the Author

I'm a journalist, foodwriter, culinary educator and an author with three books behind me, each a labor of love and proud representations of where I live or how I live my life. FARMS AND FOODS OF OHIO: FROM GARDEN GATE TO DINNER PLATE (Hippocrene 2007) represents a year spent in the company of Ohio's farmers. The book retells their stories about farming and providing food for their communities, and what it takes to do it well, sustainability and responsibly. THE LOCAVORE'S KITCHEN (Swallow Press 2011) is a guide for anyone who is determined to eat with the season and enjoy locally grown and seasonal food to the fullest, including ideas and instruction for preserving the best flavors of the season through canning. CLEVELAND'S WEST SIDE MARKET: 100 YEARS & STILL COOKING (University of Akron Press, 2012) pays special tribute to a place that has provided sustenance to the Northeast Ohio community for the past century. But it's so much more than that. It's a notable landmark, an architectural treasure, a foodies paradise and a rare place where the community comes together to find wonderful food, from the choices made for our daily meals, to special ingredients central to our traditions and celebrations to foods that define the ethnicities and cultures of those who call Cleveland home. You'll also find my work published in numerous regional and national publications. A visit to my website will tell you all you need to know about my books and writing: www.mariloususzko.com.

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8 of 8 people found the following review helpful By Midwest Book Review on July 7, 2007
Format: Hardcover
With an informative and inherently interesting background on Ohio farming personalities, including their barns, fields, and vineyards, "Farms & Foods Of Ohio" author and culinary instructor Marilou K. Suszko accompanies her compilation of delicious recipes with stories about the people and places that made them possible. Along with a map of Ohio farms and succinct series of farm histories, the recipes are arranged into categories: Eggs, Milk, & Cheese; Meats & Poultry; Fish & Seafood; Fruits & Vegetables. Of special interest are the chapters on 'Finding a Niche; Vineyards 7 Wineries; Ohio Chefs & Farmers; and 'Save a Farm'. The recipes range from Buttery Shortbreads; Roasted heritage Turkey; Shrimp and Shiitake Mushroom Angel Hair Pasta; and Raspberry Tart in Nut Crust; to a Basil Pesto and Basil Pesto Dipping Sauce; Autumn Salad with Maple Vinaigrette; Markko vineyard Rice Pilaf; and Roasted Root Vegetables. Enhanced with the inclusion of a resource list, a bibliography, recipe credits, and a recipe index, "Farms & Foods Of Ohio" is a welcome and certain to be popular addition to any personal or community library cookbook collection.
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3 of 3 people found the following review helpful By Angela A. Kessler on October 3, 2007
Format: Hardcover
It's hard to believe, but it's true. I've been reading a cookbook. I don't mean reading every recipe; I just scan those for ingredients and ease of preparation. No, I'm reading "Farms and Foods of Ohio: From Garden Gate to Dinner Plate" a cookbook written by Marilou Suszko.

The book not only features some wonderful recipes using fresh ingredients farmed throughout the state, but it draws attention to the work of family farmers and the food industry in general. For me, it has inspired a greater interest in where food comes from and to be more socially responsible when shopping.

In the book's forward, Carol Goland, executive director of the Ohio Ecological Food and Farm Association and assistant professor in the environmental studies program at Denison University, writes that "half of the food items found in grocery chains are produced by 10 multinational corporations." She goes on to write, "Of every dollar we pay for our food in the conventional system, about 19 cents is for the food itself and goes back to the farmer (less than half what it was in 1950)."

Startled at these and other statistics cited in the book, I contacted Ursuline Sister Christine Pratt, director of Catholic Charities Rural Life Office.

"Eating is a moral act," she says. In addition to the nourishment to our bodies, she talked about how the food system is related to Catholic principles: the dignity of each person, respect for life and caring for creation.
Food-related issues she talks about include the amount of food that is wasted, the rights of the workers in the fields, how our natural resources are used or abused and the food system's dependence on petroleum for travel, chemicals and packaging.
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