Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day’s harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm—where the work may be hard, but the stove is always warm.

Explore Oregon’s varied and exciting food traditions. With delectable dishes that range from Hazelnut-Crusted Salmon with Balsamic Vinaigrette to Blackberry Bread Pudding and Flank Steak with Sorrel Salsa Verde to Rustic Pear Galette, Ashley Gartland covers the entire range of Oregonian cuisine. Profiles of local food producers are paired with stunning photography of Oregon’s farms, inns, and vineyards, bringing the state’s vibrant food and drink scene to life. Pass the locally sourced cranberry chutney!

"From Andrea Bemis, author of the farm-to-table cookbook Dishing Up the Dirt, comes a new collection of recipes using farm-fresh ingredients, inspired by Andrea's commitment to supporting the local food movement"--

Back when SOS or Adam and Eve on a raft were things to order if you were hungry but a little short on time and money, nearly one-fourth of all waitresses belonged to unions. By the time their movement peaked in the 1940s and 1950s, the women had developed a distinctive form of working-class feminism, simultaneously pushing for equal rights and pay and affirming their need for special protections. Dorothy Sue Cobble shows how sexual and racial segregation persisted in wait work, but she rejects the idea that this was caused by employers' actions or the exclusionary policies of male trade unionists. Dishing It Out contends that the success of waitress unionism was due to several factors: waitresses, for the most part, had nontraditional family backgrounds, and most were primary wage-earners. Their close-knit occupational community and sex-separate union encouraged female assertiveness and a decidedly unromantic view of men and marriage. Cobble skillfully combines oral interviews and extensive archival records to show how waitresses adopted the basic tenets of male-dominated craft unions but rejected other aspects of male union culture. The result is a book that will expand our understanding of feminism and unionism by including the gender conscious perspectives of working women.

New York Times bestseller M. C. Beaton's beloved Agatha Raisin is back and finds that she must prove her own innocence when a local therapist turns up dead

New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. These 150 recipes include dishes featuring New Jersey’s own produce — tomatoes, corn, cranberries, blueberries, apples — along with deep-fried boardwalk treats, late-night diner bites, and recipes contributed by casinos, bison and dairy farms, food trucks, old-school delis, famous bakeries, and more. You’ll find Pork Roll Surprise, Cucumber Gazpacho, Ukrainian Holubtsi, Funnel Cake at Home, Tomato and Onion Salad, Jersey Green Clam Chowder, Sunday Gravy, Saltwater Taffy, Traditional Amish Chili, Classic Lawrenceville Mac & Cheese, Jersey Disco Fries, Fresh Jersey Corn Cakes, Honey Thyme Caramel, Black and Blue Cobbler — and a classic Taylor Ham, Egg, and Cheese Sandwich. Beautifully photographed, this collection is the ultimate tribute to New Jersey’s best.

This study challenges the uncritical equation of advancement with success. As a participant observer at a family-style restaurant in New Jersey, the autho reveals the strategies that experienced waitresses employ to improve their own positions rather than aspiring toward management. Through the voices of some aggressive, determined, tough, and resilient women, the author confronts stereotypical characterizations of waitresses. The author finds that certain unique features of the restaurant industry the tipping system, chaotic work environment, chronic shortages of labor and supplies, and the manager's role as a fill-in man allow waitresses to manipulate their work environment to protect their own interests. The downgrading of the managerial role in this restaurant has rendered advancement meaningless. Knowing that the 'help wanted' sign is permanently posted, the waitresses refuse to submit to management's dictates, to 'take junk' from rude or hostile customers, or to internalize the negative self-image usually associated with waitressing. The colorful and often amusing comments by the women the author interviewed indicate that they have developed an arsenal of subtle but undeniably effective tactics to combat the exploitive elements of the job, to maximize tips, and to secure the boss' attention to their needs.