and his colleagues in upstate New York found that regional agriculture contributes to the local economy, provides fresh food and a secure food supply, and plays a role in preserving our rural heritage. In Goût de Terroir: Exploring the Boundaries of Specialty Agricultural Land- scapes, he concludes that “Agricultural land- scapes, and the region- al cuisine and foodways [culinary practices] to which they contribute, offer powerful expres- sions of place.” As Greenstein


sums it up, “Regional food is better, however you look at it.” Judith Fertig is a


freelance food writer in Overland Park, KS; for more information visit AlfrescoFoodAndLife style.blogspot.com.


“Were it not for Lake Michi- gan, you couldn’t grow fruit this far north on a com- mercial scale. The weather fronts come in from the west over the deep lake. The lake becomes a climate modifier, giving the fruit its character.”


~ Justin Rashid, of American Spoon Foods, a grower of sour cherries, apricots and peaches in Michigan’s Upper Peninsula


Primary sources: Tony Schwager at Anthony- sBeehive.com; Lenore Greenstein at Lenore- Sue@Comcast.net; Ra- chelle H. Saltzman at Riki.Saltzman@Iowa. gov; Duncan Hilchey at Duncan@NewLeaf- Net.com; Justin Rashid at SpoonFoods.com; Amy Trubek at Amy. Trubek@uvm.edu; and Jeni Britton Bauer at JenisIceCreams.com


Also, Culinaria: The United States, A Culinary Discovery, edited by Randi Dan- forth, Peter Feierabend and Gary Chassman; and Early American Gardens: For Meate or Medicine by Ann Leighton


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