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By Mary Dougherty

"Generations of guys and girls have stood on those seashores, listened to water speeding over those basalt rocks, and picked wild blueberries the following good prior to I sailed into the Bayfield harbor. The households of these women and men are nonetheless the following, tethered to a spot the place they could slip at the back of their ancestor’s eyes and take up primarily an identical view."

—from the Introduction

In 2007, Mary Dougherty and her family members moved from St. Paul to the tiny Bayfield Peninsula, surrounded by way of the waters of Lake more desirable and Chequamegon Bay in a ways northwestern Wisconsin. There they got down to stay their lives opposed to a backdrop of waterfalls, shores, farm stands, and a critical small city of 487 humans. via recipes, tales, and images, this publication explores what it capability to nourish a relations and a neighborhood. As Mary Dougherty contains what's grown and raised in northern Wisconsin into her family’s favourite dishes, she maintains a cultural culture started via immigrants countless numbers of years in the past. the result's a special number of globally and locally encouraged recipes that includes neighborhood cheeses, meats, and bring from the farmers in and round Bayfield—pho made with red meat bones from a farm in Mellen, Indian meatballs with curry powder made in Washburn, chowder with corn and potatoes from a farm stand in Ashland. As she knits herself into the Bayfield neighborhood, Dougherty involves extra comprehend the elaborate dating among nutrients and community.

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