This is the best summary I could come up with:
Her journey across the United States resulted in her latest book, Endangered Eating: America’s Vanishing Foods, which came out in October.
To report the book, she clambered up ladders in Coachella valley to examine rare dates dangling from palm trees.
She flew to South Carolina to visit a farm where a food historian was growing a type of peanut previously thought to be extinct.
They catalogue thousands of international and hundreds of national foods that are considered delicious, distinctive and worthy of protection.
Hawaiian resorts have a huge effect on native and agricultural plants, as people’s homes are being bought up and their backyards bulldozed.
In 2016, I reviewed your previous book, Eight Flavors, which argued that American cuisine is constantly expanding to encompass new food traditions.
The original article contains 1,375 words, the summary contains 127 words. Saved 91%. I’m a bot and I’m open source!
This reminds me that I still haven’t been able to make proper Hoppin John because I never remember to look for Sea Island red peas and forget to follow the proper cooking techniques(there’s a recipe link at the page bottom).
I do get crook neck squash/pumpkins every year because they make the BEST pumpkin pies, but don’t see the Long Island cheese pumpkins around me.
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