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Oceans Of Wine: Madeira And The Emergence Of American Trade And Taste
by David HancockThis innovative book examines how, between 1640 and 1815, the Portuguese Madeira wine trade shaped the Atlantic world and American society. David Hancock painstakingly reconstructs the lives of producers, distributors, and consumers, as well as the economic and social structures created by globalizing commerce, to reveal an intricate interplay between individuals and market forces. Wine lovers and Madeira enthusiasts will enjoy Oceans of Wine, as will historians interested in food, colonial trade, and the history of the Atlantic region.<P> Using voluminous archives pertaining to wine, many of them previously unexamined, Hancock offers a dramatic new perspective on the economic and social development of the Atlantic world by challenging traditional interpretations that have identified states and empires as the driving force behind trade. He demonstrates convincingly just how decentralized the early modern commercial system was, as well as how self-organized, a system that emerged from the actions of market participants working across imperial lines. The networks they formed began as commercial structures and expanded into social and political systems that were conduits not only for wine but also for ideas about reform, revolution, and independence.
Odd Bits: How to Cook the Rest of the Animal [A Cookbook]
by Leigh Beisch Jennifer MclaganThe eagerly anticipated follow-up to the author's award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the "rest of the animal," those under-appreciated but incredibly flavorful and versatile alternative cuts of meat.We're all familiar with the prime cuts--the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook's repertoire.
Odoriferous Foods (Fountas & Pinnell Classroom, Guided Reading Grade 3)
by Jacqueline AdamsNIMAC-sourced textbook
Oenology in Practice: Chemistry of Wines and Winemaking Protocols
by George Z. Kyzas Fragkiskos PapageorgiouThis textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines. It provides in-depth discussions on the chemistry behind wines and winemaking processes. Starting with an introductory overview, the textbook examines the fundamental components of wine chemistry, such as alcohols, acids, and phenolic compounds. It then explores a range of winemaking methodologies, from traditional approaches to modern innovations, including detailed protocols for producing diverse wine types. Special attention is given to analytical methodologies crucial for assessing wine quality and authenticity, discussing parameters like sugars, acids, and phenolic content, as well as addressing potential adulterations. In the final sections, readers will gain insights into the role of oenological additives in shaping wine characteristics and their application in vinification processes. The last chapter covers the essentials of wine tasting, including setup, steps, sensory evaluation, types of tests, and the science behind flavors and aromas. Tailored for students, researchers, and oenology professionals, this textbook is also ideal for wine enthusiasts seeking to deepen their understanding of the scientific principles behind wine production and tasting.
Of All the Gin Joints: Stumbling through Hollywood History
by Mark Bailey Edward HemingwayTrue tales of celebrity hijinks are served up with an equal measure of Hollywood history, movie-star mayhem, and a frothy mix of forty cocktail recipes.Humphrey Bogart got himself arrested for protecting his drinking buddies, who happened to be a pair of stuffed pandas. Ava Gardner would water-ski to the set of Night of the Iguana holding a towline in one hand and a cocktail in the other. Barely legal Natalie Wood would let Dennis Hopper seduce her if he provided a bathtub full of champagne. Bing Crosby’s ill-mannered antics earned him the nickname “Binge Crosby.” And sweet Mary Pickford stashed liquor in hydrogen peroxide bottles during Prohibition. From the frontier days of silent film up to the wild auteur period of the 1970s, Mark Bailey has pillaged the vaults of Hollywood history and lore to dig up the true—and often surprising—stories of seventy of our most beloved actors, directors, and screenwriters at their most soused.Bite-size biographies are followed by ribald anecdotes and memorable quotes. If a star had a favorite cocktail, the recipe is included. Films with the most outrageous booze-soaked stories, like Apocalypse Now, From Here to Eternity, and The Misfits, are featured, along with the legendary watering holes of the day (and the recipes for their signature drinks). Edward Hemingway’s portraits complete this spirited look at America’s most iconic silver-screen legends.“This book is like being at the best dinner party in the world. And I thought I was the first person to put a bar in my closet. I was clearly born during the wrong era.” —Chelsea Handler
Of Beatles and Angels: a Boy's Remarkable Journey from a Refugee Camp to harvard
by Mawi Asgedom Dave BergerMawi Asgedom moved from a Sudanese refugee camp to Chicago when he was three years old. His father, formerly a doctor in Ethiopia had to do back-breaking work in order to support his family, but he always encouraged the author to dream and to educate himself. After years of struggle, he was accepted with a scholarship to Harvard University. Includes recipes. An excellent biography for young readers.
Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food
by James ReadA playful and accessible guide to fermenting at homeJames Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility. From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.
Off Menu: A Graphic Novel
by Oliver GerlachThe last thing on Soup's to-do list is to make waves at the restaurant she works at, but when she discovers her boss's villainous grip over her beloved town, she decides it's time to dismantle his power--and what better way than a cooking competition? This graphic novel is an empowering story about taking risks, finding your voice, and being brave enough to stand up for friends.At seventeen, Soup is at a crossroads, eager to make her mark on the world, yet reluctant to leave the restaurant she calls home--the place where she was found as a baby, the place where she grew up, the place where she learned to cook. It's only when her elven boss snaps at her that she begins to see his pattern of abuse, starting in the kitchen and extending all across town. Something's got to give, and the answer is simple: a cooking competition for the restaurant.If Soup wins, she'll claim the business and protect her village from destructive expansion. But if she loses, she'll have to leave her home and stand by as the food community she loves is razed to the ground. With friends and chosen family rallying around her, Soup has a chance to win. Yet, everyone knows villains don't fight fair, and this restauranteur is not going to give up his throne so easily . . .
Off-centered Leadership: The Dogfish Head Guide To Motivation, Collaboration And Smart Growth
by Sam Calagione Neil ShisterFind out what happens when companies stop competing and start collaborating. Off-Centered Leadership considers an innovative approach to business by exploring what happens when companies stop competing and start collaborating -- both externally in the marketplace and internally in building a culture of communication, trust and alignment. Brimming with lessons on entrepreneurship and culture from the founder of Dogfish Head Craft Brewery, one of the fastest growing independent brewery in the country,members of his leadership team and external mentors from the worlds of business and art, this game-changing text turns competition on its head by showcasing how competing organizations can work together--and with other local businesses--to reach a common goal. The text dives into how Dogfish Head has blazed a new trail through the development of a revolutionary business model that has called upon musicians, community organizations, and even other breweries to keep product development fresh and create engaging customer experiences. This book documents and addresses the growing pains a company experiences as it evolves from the awkward early start up years into a mid-sized sustainable company with hundreds of co-workers. Calagione is candid in sharing his personal leadership challenges and success and calls on other seasoned vets inside and outside the company who inform and influence the journey of growth and creative expression Dogfish Head is on. This book is rich with practical information entrepreneurs and business people can apply to their own professional journeys. Competition has long been the name of the game in the business world, but what if there was a different way to approach business? The collaboration over competition approach to business has been proven to foster positivity, productivity, and, ultimately, success. By partnering with your competition instead of trying to outsell them, you could actually create a memorable customer experience that will have people coming back for more! Internally as well the dogfish approach has evolved and is not traditional org chart driven top down leadership. Calagione shared the challenges of evolving from a founder-driven entrepreneurial company where he was the sole creative and strategic director into a more collaborative collective where he is now one of many creative and strategic voices in the company. Discover the methods and approaches dogfish head has used to grow a rich diverse leadership team and evolve from a company basing decisions on the gut and whims of a founder to one with a more robust wholistic strategic approach in a way that allows them to stay creative and maintain their irreverent off-centered culture. Discover how ditching your competitive nature and embracing collaboration can allow you to better serve your customers Explore innovative solutions to the challenges that today's businesses face Consider how your company can grow through the collaboration over competition business model Leverage the experiences of other companies to truly understand how collaboration can contribute to your businesss success Off-Centered Leadership is a groundbreaking book that explores the power of collaboration within the business world.
Offal Good: Cooking from the Heart, with Guts
by Michael Harlan Turkell Chris CosentinoThe off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Oh $#!% What's for Dinner?: No-fuss Weeknight Recipes You'll Swear By
by Maria SansoneIf you ever looked at the clock and thought, Oh $#!%, what&’s for dinner? This is your book! Emmy award–winning TV host, social media personality, lifestyle expert, and mom of two, Maria Sansone, knows that when it comes to weeknight dinners . . . the struggle is real. In Oh $#!% What's for Dinner? Maria shares 65 of her go-to, no-fuss weeknight recipes for real life. No appetizers and no desserts because mama don't have time for that on a weeknight. Quick and easy entrees paired with some tried-and-true sides designed to help you through meal time, in no time. From retro comfort foods like meatloaf, mac and cheese, and chicken pot pie to Sansone family favorites like meatballs, fried spaghetti, pizza, and wedding soup this is a thoughtfully curated collection of fun, kid-friendly, do-able dinners you&’ll swear by.
Oh Come All Ye Tasteful: The Foodie's Guide to a Millionaire's Christmas Feast
by Ian Flitcroft'Well written and incredibly descriptive, the author has clearly done homework about the field of gastronomy to produce a wonderful and memorable read.' --Publishers Weekly'This is the perfect little gift for the gourmet in your life, the classy cook in the kitchen or the millionaire (in his or her own mind) who just wants to impress.' --The Fine Times Recorder'What's that you say? A turkey is a turkey. Of course it is, but that dry over-cooked bird will soar when stuffed with pigeon breast, foie gras, black truffles and a few ortolan…'This book will help you create a Christmas dinner that is so wildly impressive that even the most curmudgeonly great aunt or begrudging mother-in-law will swoon.Why let the millionaires be restricted to shortbread? From a morning Myrrhtini, to an after dinner 1918 vintage Armagnac this will be a feast that no one will forget.Grab your apron, put on your chef's hat and let the games commence!
Oh Gussie!: Cooking and Visiting in Kimberly's Southern Kitchen
by Kimberly Schlapman Martha FooseA down-home Southern cookbook by a member of Little Big Town and star of the popular cable show Kimberly’s Simply Southern.Kimberly Schlapman loves to cook for friends and family as much as she loves to sing. She grew up in the Appalachian foothills of north Georgia, where beloved family recipes made thoughtful use of the region’s natural bounty. Kimberly’s grandmothers and mother lovingly passed these recipes down along with lessons about love and life. In Oh Gussie!, she shares her favorites, such as Maw Maw's Biscuits, Gram's Sheet Cake, and New Bride's Vegetable Beef Soup.From the simple dinners and tempting treats she makes with her daughter to the celebratory dishes she whips up for her bandmates, Oh Gussie! combines heirloom family recipes, updates on Southern classics, and some quick dinners for modern families on the go. So pull up a chair and enjoy a good visit in Kimberly’s kitchen!
Oh Joy!: 60 Ways to Create & Give Joy
by Joy ChoA beautiful, joyful, colorful, gifty guide to living in style, from home to food to fashion, from the popular blogger with the world’s biggest Pinterest following—14 million!—and a line of products at Target. Fourteen million Pinterest members look to Joy Cho, a designer, blogger, mother, and founder of the Oh Joy blog, for creative inspiration. Now, she builds on that success to offer a cornucopia of new ideas in this simple yet sophisticated full-color book. Following the unique aesthetic and joyful tone of her blog, Oh Joy! shows you how to add style, detail, color, flavor, and bliss into your daily life. For Joy, it’s the small things that can make a big impact, like decorating cakes with fun toppers, or brightening your home with vibrant pops of color. Joy wants to help you make your world a happier, prettier place and her boundless enthusiasm is infectious. Oh Joy! is packed with quick, easy, and fun projects and fabulous notions for:Fashion: tips for mixing patterns or finding unique pieces at vintage storesDécor: make your own wallpaper and use artificial flowers in unexpected waysEntertaining: suggestions for quirky centerpieces and photo booth backdropsFood: Recipes for striped cakes, surprise confetti cookies, and other bite-sized foodsGifts: Spread the joy with personalized lottery tickets and pop-up wrapping paperIncorporate beauty into the things you do—make your everyday life feel more colorful, fresh, and fun—and get an intimate, gorgeous look into the world of Joy Cho with Oh Joy!
Oh Look, a Cake!
by J.C. McKeeA subversively hilarious picture book about a sloth, a lemur, a giant cake, and what happens when you don&’t share, for fans of Jon Klassen and Mo Willems. When Sloth and Lemur come across a giant, mouth-watering cake, they can&’t believe their luck. Sloth wonders if they should tell the others, but Lemur is pretty sure they shouldn't. As Sloth lists each friend one by one, Lemur is ready with excuse after excuse as to why it&’s better to keep the cake to themselves. In the end, that&’s just what they do . . . but then the true owner of the cake comes along. With impeccable comedic timing, ample visual humor, and a subversively hilarious ending, this highly entertaining story, complete with a memorable reminder about the importance of sharing, will have readers young and old giggling at every page turn.
Oh My Nosh!: A First Book of Jewish Food
by The MacaroonsA book that introduces the youngest of readers to favorite Jewish foods — such as blintzes, kugel, and gefilte fish — brought to you by the musical band The Macaroons!What shapes do YOU see when you nosh?Dig in with The Macaroons as they rhyme their way through the shapes of your favorite Jewish foods, like triangular hamantaschen, circular bagels, square matzah, and more! Bright illustrations on each page celebrate favorite cultural traditions, in warm family scenes full of food and fun. It&’s the yummiest way to introduce Jewish culture to babies and toddlers. And it's a great gift for Jewish holidays!
Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes
by Angela LiddonAn instant New York Times bestseller! Angela Liddon's eagerly awaited follow-up to the New York Times bestseller The Oh She Glows Cookbook, featuring more than one hundred quick-and-easy whole-foods, plant-based recipes to keep you glowing every day of the year. Angela Liddon's irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and New York Times-bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes. Now, in this highly anticipated follow-up cookbook, Liddon shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week--including holidays and special occasions! Filled with more than one hundred family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, and Ultimate Flourless Brownies, Oh She Glows Every Day also includes useful information on essential pantry ingredients and tips on making recipes kid-, allergy-, and freezer-friendly. A beautiful go-to cookbook from one of the Internet's most beloved cooking stars, Oh She Glows Every Day proves that it's possible to cook simple, nourishing, and tasty meals--even on a busy schedule.From the Trade Paperback edition.
Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing
by Angela LiddonAngela Liddon, author of the New York Times bestselling Oh She Glows cookbooks, returns to offer readers nourishing plant-based dinners bursting with layers of flavor.For more than a decade, Angela Liddon has been one of the biggest names in the healthy cooking blogosphere. Famous for her flavorful, creative, and whole foods approach to plant-based cooking, Angela's recipes are beloved by all, whether you are vegan, plant-based curious, or simply looking to add more energizing ingredients to your meals without sacrificing an ounce of satisfaction. Now, in her third, much-anticipated cookbook, Oh She Glows for Dinner, Angela gives readers her foolproof recipes, tips, and tricks for creating super tasty, always nourishing dinners that will have the whole family glowing from the inside out. In Oh She Glows for Dinner, Angela shares her Glow Getters meal prep plans, helpful make-ahead tips, and favorite seasonal and holiday menus, as well as one-pot and on-the-glow meals that will help streamline your busy week. Storage and reheating instructions remove time-consuming guesswork, and a handy new label index helps you look up dishes based on allergies or food preferences such as gluten-free, freezer-friendly, one pot, nut-free, and more. Angela's thorough, easy-to-follow recipes help you feel like she's cooking with you in your kitchen. With irresistible, light meals like Kitchen Sink Sheet Pan Buddha Bowl and Mediterranean Smashed Chickpea Salad with Tzatziki Aioli and cozy, hearty meals like Portobello Boats with Rosemary-Lentil Crumble and Italian One Pot Buttery Tomato, White Beans, and Farro, dinner can be chock full of flavor and nutritious at the same time. And don't forget dessert: treats like O Canada! Spiced Maple Cream Torte with Warm Apple Pie Compote and Brain Child Cherry-Lemon Coconut Cream Pops make mealtimes (and snack times) a little extra sweet while utilizing ingredients you can feel good about. With its inspiring, yet practical approach, Angela's latest collection of feel good recipes will become a dog-eared staple in your kitchen for years to come!
Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing
by Angela LiddonAngela Liddon, author of The New York Times bestselling Oh She Glows cookbooks, returns to offer readers nourishing plant-based dinners bursting with layers of flavor.For more than a decade, Angela Liddon has been one of the biggest names in the healthy cooking blogosphere. Famous for her flavourful, creative, and whole foods approach to plant-based cooking, Angela's recipes are beloved by all, whether you are vegan, plant-based curious, or simply looking to add more energizing ingredients to your meals without sacrificing an ounce of satisfaction. Now, in her third, much-anticipated cookbook, Oh She Glows for Dinner, Angela gives readers her foolproof recipes, tips, and tricks for creating super tasty, always nourishing dinners that will have the whole family glowing from the inside out. In Oh She Glows for Dinner, Angela shares her Glow Getters meal prep plans, helpful make-ahead tips, and favorite seasonal and holiday menus, as well as recipes for one-pot and on-the-glow meals that will help streamline your busy week. Storage and reheating instructions remove time-consuming guesswork and a handy new label index helps you look up recipes based on allergies or food preferences such as gluten-free, freezer-friendly, one pot, nut-free, and more. Angela's thorough, easy-to-follow recipes help you feel like she's cooking with you in your kitchen. With irresistible, light meals like Kitchen Sink Sheet Pan Buddha Bowl and Mediterranean Smashed Chickpea Salad with Tzatziki Aioli and cozy, hearty meals like Portobello Boats with Rosemary-Lentil Crumble and Italian One Pot Buttery Tomato, White Beans, and Farro, dinner can be chock-full of flavour and nutritious at the same time. And don't forget dessert: treats like O Canada! Spiced Maple Cream Torte with Warm Apple Pie Compote and Brain Child Cherry-Lemon Coconut Cream Pops make mealtimes (and snack times) a little extra sweet while utilizing ingredients you can feel good about. With its inspiring, yet practical approach, Angela's latest collection of feel good recipes will become a dog-eared staple in your kitchen for years to come!
Oh, The Things You Can Do That Are Good for You: All About Staying Healthy (Cat in the Hat's Learning Library)
by Tish RabeThe Cat in the Hat joins forces with the Partnership for a Healthier America!In this newly revised editiion—with 16 pages of bonus materials—the Cat in the Hat takes young readers to a Seussian Spa where they learn the basics of healthy living. Updated with the assistance of the Partnership for a Healthier America, the Cat explains the importance of eating right (based on the latest USDA MyPlate recommendations); staying active; getting enough sleep; handwashing; brushing and flossing; wearing protective gear when playing sports--even the best way to sneeze when you don't have a tissue handy! The 16 pages of newly added backmatter include simple, fun suggestions for children to increase their activity thoughout the day, plus 8 kid-friendly, healthy recipes for parents to prepare for their hungry broods. An ideal choice for supporting Common Core Standards and fans of the hit PBS Kids television show The Cat in the Hat Knows a Lot About That!—this is a book that supports healthy bodies AND healthy minds!
Ohio Buckeye Candy: A Sweet History (American Palate)
by Renee Casteel CookExplore the history of Ohio's one-bite wonder! From humble origins, the buckeye has become Ohio's namesake candy. Though a classic combination of chocolate and peanut butter, each producer's offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz Chocolate Company or sample capital city Columbus' original stuffed offering from The Buckeye Lady. Visit legendary family businesses like fifth-generation Anthony Thomas, Wittich's, the nation's oldest candy shop and Winans, a carriage house chocolatier turned coffee roaster, serving up deliciousness at the seat of the state's Buckeye Candy Trail. Traverse towns to try long-standing favorites from Esther Price, Marie's Candies and Marsha's Homemade Buckeyes alongside artistic interpretations from newcomers The Buckeye Co, Tana's Tasty Treats and Lohcally Artisan Chocolates. Join Renee Casteel Cook, author of Ohio Ice Cream and coauthor of The Columbus Food Truck Cookbook, as she unfolds how this bite-sized confection has become Ohio's sweetest symbol.
Ohio Ice Cream: A Scoop of History (American Palate)
by Renee Casteel CookCups, Cones & Claims to Fame in the Buckeye State Drawing on a rich dairy heritage, Ohio has whipped up an ice cream industry worthy of tourism. The state has legitimate claims as the birthplace of the ice cream cone and the banana split, and the Klondike Bar and the Good Humor Man were created here. Ohio's storied legacy lives on today in the inventive new flavors at Jeni's Splendid Ice Creams and Mason's Creamery and frozen forms at Simply Rolled. From seasonal mom-and-pop stands The Dairy Hut and Whipty-Do to year-round go-to scoop shops like Graeter's, Johnson's and Tom's Ice Cream Bowl, satisfied customers share taste experiences each as distinctly delicious as the next.Author Renee Casteel Cook takes readers on a tour of tasty treats from the 3C's to the smaller cities, sampling stories from the late 1800s to the present day.
Ohio Tiki: Polynesian Idols, Coconut Trees and Tropical Cocktails
by Jeff ChenaultHula girls, palm trees and Tiki gods beckoned Ohioans of the 1950s and ’60s as tropical hot spots sprang up in suburban neighborhoods and concrete jungles alike. The Kon Tiki restaurants of Cleveland and Cincinnati slung rum cocktails to patrons eager for escape to a South Seas paradise. Visitors to the famed Kahiki Supper Club of Columbus, the Tropics in Dayton and Toledo’s Aku-Aku could spot celebrities swaying to the exotic sounds of steel guitars and native percussion. Venturing a step beyond restaurants and bars, others decked out theaters, bowling alleys and even a McDonald’s in sultry island décor. Join author and Tiki veteran Jeff Chenault on an excursion into a bygone era when the South Pacific came to Ohio.
Ohio's Canal Country Wineries (Images of Modern America)
by Claudia J. TallerIn the early 18th century, pioneers cleared land in Ohio's Western Reserve and found it suitable for farming, but until the Ohio-Erie Canal opened, it was difficult for them to share the fruit of their labor. Ohio's Canal Country Wineries captures the spirit of those who lived off the land from Cleveland to New Philadelphia along the Cuyahoga River and down to the Muskingum River--the path that the Ohio-Erie Canal took when it was built in 1832. As canal country began opening up, wineries along the Ohio River and the shores and islands of Lake Erie produced so much wine that Ohio became known as "Vinland." Now, the rich and fertile farmland along the canal has also been cultivated with vineyards, and the region is home to close to 50 wineries.
Ohoyo Osh Chisba: The Unknown Woman
by Josephine Rascoe KeenanThe lands of the Choctaw are suffering from a drought. Believing it is a curse, the tribe sends two boys on a quest to appease the Great Spirit. Will the starving woman they meet be able to help them?