Monday, December 5, 2016

Black Pepper Visions (Revised)



 NEW RELEASE


Black Pepper Visions:

Original Food Stories You Can Eat (revised)

By Karen Pierce Gonzalez



 

Black pepper swirls that absorb anger, tortillas that mend broken-hearts, and sundried cookies that encircle a cheating spouse (again) are only three of 16 fast-paced stories in Black Pepper Visions: Original Food Stories You Can Eat (revised).  This 2016 eBook  (FolkHeart Press #978-0-9983938-0-3), written by Karen Pierce Gonzalez, captures the magic of food through a range of original folktales and contemporary stories, food lore and personalized recipes.



“Complete with its culinary wizardry and fascinating historical roots that literally span centuries and continents, food lore about how we grow, prepare, and eat our food allows us to creatively preserve important cultural traditions and beliefs. And these are what sustain and protect us,” said Gonzalez, a folklorist, journalist and author of several books including Family Folktales: What Are Yours? (FolkHeart Press).  



Karen Pierce Gonzalez is an award-winning fiction and nonfiction writer.  Her other books include Family Folktales: What Are Yours?  and Family Folktales: Write Your Own Family Stories.



She has been interested in folktales and folklore for more than two decades and has facilitated writing classes and workshops for more than fifteen years. Her writing credits include nomination for the Pushcart Prize and awards from Farmhouse Magazine, National League of American Pen Women, California Writers Association. Her work has appeared in The San Francisco Chronicle, North Bay Biz Journal, Australian Trade Community Journal, Verde, Sonoma Mandala, and Zahir Tales as well as other magazines and newspapers.



Established in 2007, FolkHeart Press books also include Moose Mash and Other Stories, Three Months: A Caregiving Journey from Heartbreak to Healing and Spanish Cuisine One Region at a Time: Catalonia. 



Black Pepper Visions: Original Food Stories You Can Eat (revised) is available for $4.99 at:

Monday, November 28, 2016

Cranberry Food Lore





The Lore 

of Cranberries


Cranberries date back to medieval Europe, where they were known as marsh-worts, fen-worts, and moss-berries. Across the Atlantic Ocean, Native Americans living in the America’s were also eating and using cranberries for centuries before settlers even came to the America’s and eventually incorporated them into their Thanksgiving dinner. 

Traditionally found in bog or swamp environments, cranberries grow on a vine that can be found mostly submerged in water, which perpetuates the common misconception that they grow under water. The settler’s term “cranberry” was derived from the fact that the appearance of the berry was similar to that of the beak and head of a crane. Native Americans, who used the fruit in its raw form as well as dried out to preserve meats, preferred their original term, sassamensesh.

Due to the bitter, sour taste of the cranberry it was and still is most commonly sweetened and used as a condiment or side dish. There is no proof that cranberries were incorporated into the first Thanksgiving dinner between the Pilgrims and the Native Americans, which took place in October 1621, but it is believed that the Native Americans may have brought it as a generous contribution. The prime harvesting time for cranberries takes place between September to December, which would allow for the perfect ripe cranberries for the Native Americans to share with their newfound kin.

Overtime, cranberries continued to have a significant impact on the New England food scene, quickly becoming a staple for the holiday season. The Cape Cod Cranberry Company, who marketed the product as, “Ocean Spray Cape Cod Cranberry Sauce”, first canned cranberries in 1912. Ocean Spray is now the leading corporation for cranberry products.
Cranberries are most often prepared during Thanksgiving dinner in the United States and Canada and during Christmas in the United Kingdom. 

The preparation and taste of cranberry sauce varies depending on the area it was harvested and the ingredients added. Almonds, orange juice, zest, maple syrup, port, and cinnamon are all common flavors added for sweetness. The versatile fruit can be transformed into a variety of delectable treats such as cranberry bread, cranberry pistachio biscotti, and cranberry chocolate devil’s food cake.

Related Information

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Thursday, November 17, 2016

Historical Thanksgiving



A Historical Turkey Ride
 
For four centuries Thanksgiving has been a time to show appreciation of what bounty we have. The tradition began in the fall of  1621 when the Mayflower carried passengers from Plymouth, England in search of a new home. After a long and treacherous journey they finally settled in Massachusetts. 


Long before the settlers arrived the area was inhabited by many Native American nations, among them the Wampanoag. The natives who been there for a very long time knew how to live well off the land they hunted, fished, and harvested. Chief Massasoit, the Wamapnoag leader, offered to help the pilgrims learn how to use the land in exchange for mutual protection. And so the Thanksgiving feast tradition began with a  shared harvest celebration. 


Here are more facts about the history of this day of thanks:



1)    The famous “Pilgrim and Wampanoag” story featured in modern Thanksgiving narratives was excluded from earlier Thanksgiving legends, largely due to tensions between Indians and colonists.

2)    Held every year on the island of Alcatraz since 1975, “Unthanksgiving Day” commemorates the survival of Native Americans following the arrival and settlement of Europeans in the Americas.

3)    President Abraham Lincoln declared the last Thursday in November as a national day of Thanksgiving, and in 1941 Congress established it as a national holiday.

4)    The original Thanksgiving feast in 1621 occurred sometime between September 21 and November 1. It lasted three days and included 50 of the 112 pilgrims inhabitants and approximately 90 Wampanoag members. Their menu included berries, shellfish, boiled pumpkin, and deer.



We hope this year your Thanksgiving is filled with gratitude and joy.