Bears Blackpot Dinners Barry “Bear” Williams

Well, now Baxter the Broad-Back Bear was no ordinary bear from the day he was born. He was just the littlest-bittiest baby bear anyone in Enchanted Forest had ever seen before. Then after a serious tragedy that kept him really, really hungry all night long, he started eating (big time!) and started growing (big time!). Wow, he started growing so fast that he got growing pains--ached all over, couldn't sleep for beans, and started dancing at night to ease the pain. That's when he accidentally discovered the special skill that made him the most unique bear in the whole world, very most likely in the whole universe. His unique skill made him famous throughout the world, the toast of all of Europe and far beyond, and the fabulous star of the Grand Spitzenburg Circus.

"Simple folktales for young children plus flannelboard patterns"--Cover

Unleash the potential power of the most versatile pot in your kitchen! Make the best Dutch oven meals with over 80 easy-to-follow recipes in this collection. Enjoy traditional dishes, like Long-Roasted Beef Brisket and Pulled Chicken Sandwiches, or take a bite out of more elaborate recipes, including Venison Stew and Tandoori Chicken—and don’t forget Pecan Date Pie for dessert!

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts