Public Produce captures the momentum that has been building around bringing agriculture back into our cities since the publication of the first edition in 2009. Taking readers from inspiration to implementation, this substantial revision profiles the efforts of many communities rethinking the role of public space, and explores how our urban gathering spots might nourish both body and soul."--
Successful public transport must be a uniquely enjoyable experience for riders, My Kind of Transit contends, and Nordahl offers a new vision of civic engagement that occurs when public transit responds to the special qualities inherent in a place and its people."--BOOK JACKET.
From the brisk waters of Seattle to the earthy mushrooms of Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are indigenous to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled Rémoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with an abundance of delectable flavors. In Eating Appalachia, Darrin Nordahl looks at the unique foods that are native to the region, including pawpaws, ramps, hickory nuts, American persimmons, and elk, and offers delicious and award-winning recipes for each ingredient, along with sumptuous color photographs. The twenty-three recipes include: Pawpaw Panna Cotta, Pawpaw Whiskey Sour, Chianti-Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Ramp Linguine, and Wild Ginger Poached Pears, among others. Nordahl also examines some of the business, governmental, and ecological issues that keep these wild, and arguably tastier, foods from reaching our tables. Eating Appalachia profiles local chefs, hunters, and locavores who champion these native ingredients and describes food festivals—like the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richwood, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonsburg, Kentucky—that celebrate them.
Why do people in Stockholm prefer to take the stairs over the escalator? Why do Londoners enjoy hanging out at bus stops? How do carmakers convince us to buy gas-guzzling, environmentally damaging, and wallet-draining machines? It's called the fun theory. What Darrin Nordahl illustrates in this delightful book is that transit can be just as inviting, exciting, and even seductive as the automobile, if designed with the passenger experience in mind. In Making Transit Fun!, Nordahl shows that with the help of architects, urban designers, graphic artists, industrial engineers, marketing experts-and even fashion designers-we can lure people out of their automobiles and toward healthier, more sustainable methods of transportation. This accessible E-ssential focuses on the possibilities for making public transit, cycling, and walking more appealing to the motorist. In each section, Nordahl demonstrates how the transit stigma can be overcome with innovative design. From the aesthetics of buses to segregated bike lanes and pedestrian-priority streets, Nordahl showcases examples from around the world that excite the heart and bring an easy smile.
From the brisk waters of Seattle to the earthy mushrooms of Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are indigenous to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled Rémoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.
Public Produce captures the momentum that has been building around bringing agriculture back into our cities since the publication of the first edition in 2009. Taking readers from inspiration to implementation, this substantial revision profiles the efforts of many communities rethinking the role of public space, and explores how our urban gathering spots might nourish both body and soul."--
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with an abundance of delectable flavors. In Eating Appalachia, Darrin Nordahl looks at the unique foods that are native to the region, including pawpaws, ramps, hickory nuts, American persimmons, and elk, and offers delicious and award-winning recipes for each ingredient, along with sumptuous color photographs. The twenty-three recipes include: Pawpaw Panna Cotta, Pawpaw Whiskey Sour, Chianti-Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Ramp Linguine, and Wild Ginger Poached Pears, among others. Nordahl also examines some of the business, governmental, and ecological issues that keep these wild, and arguably tastier, foods from reaching our tables. Eating Appalachia profiles local chefs, hunters, and locavores who champion these native ingredients and describes food festivals—like the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richwood, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonsburg, Kentucky—that celebrate them.
Why do people in Stockholm prefer to take the stairs over the escalator? Why do Londoners enjoy hanging out at bus stops? How do carmakers convince us to buy gas-guzzling, environmentally damaging, and wallet-draining machines? It's called the fun theory. What Darrin Nordahl illustrates in this delightful book is that transit can be just as inviting, exciting, and even seductive as the automobile, if designed with the passenger experience in mind. In Making Transit Fun!, Nordahl shows that with the help of architects, urban designers, graphic artists, industrial engineers, marketing experts-and even fashion designers-we can lure people out of their automobiles and toward healthier, more sustainable methods of transportation. This accessible E-ssential focuses on the possibilities for making public transit, cycling, and walking more appealing to the motorist. In each section, Nordahl demonstrates how the transit stigma can be overcome with innovative design. From the aesthetics of buses to segregated bike lanes and pedestrian-priority streets, Nordahl showcases examples from around the world that excite the heart and bring an easy smile.
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