Discusses the everyday life, family roles, cooking methods, and common foods of pioneers who traveled west on the Oregon Trail during the nineteenth century. Includes recipes.

Re-creates the highs and lows of cooking and eating on the Oregon Trail.

A new American journey.

The 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.

When Pittsburgh Dad debuted on YouTube, creators Chris Preksta and Curt Wootton little suspected their sitcom would receive more than sixteen million views and turn their blue-collar everyman into a nationally known figure. Illustrated with hilarious black-and-white photos, Pittsburgh Dad shares the best of the best, from rants about swimming pool rules to reflections on coaching little league to curmudgeonly movie reviews. With its heavy dose of nostalgia and pitch-perfect sensibility, Pittsburgh Dad will have readers laughing in recognition, especially those who love recent blockbusters like Sh*t My Dad Says and Dad Is Fat.

The fourth and final installment in this choose-your-own-trail series takes you all the way to Oregon Territory—if you make the right choices. The end of the Oregon Trail is near, young pioneer—the final leg of your journey starts here. But, do you have the grit to make it to Oregon City? The wild frontier is full of risks and unpredictable surprises! It's 1850 and you've been traveling for more than three months with your family, covered wagon, and oxen. There are holes in the bottoms of your shoes. You've faced grizzly bears, traded with merchants, and wild bandits. Oregon City is so close you can taste it, but there are still weeks of dangerous frontier travel ahead of you. So which path will you choose? With twenty-two possible endings, every decision counts!

“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.

Eleven-year-old Clara Morgan traveled the Oregon Trail with her family. While her mother cared for the baby, Clara struggled with the cooking. Finally, she made her first batch of perfect biscuits. But she gave them up to a hungry American Indian who stopped by. Little did she know they would meet again. Would her family’s act of kindness help them farther down the trail? In the back of this book, you’ll find a script and instructions for putting on a reader’s theater performance of this adventure. At our companion website—www.lerneresource.com—you can download additional copies of the script plus sound effects, background images, and more ideas that will help make your reader’s theater performance a success.

Bestselling author Melody Carlson (more than 5 million books sold) continues her Homeward on the Oregon Trail series with this third and final adventure. Elizabeth Martin and her two children have finally reached the Oregon Country. But Eli Kincade, the wagon train scout who captured her heart, has chosen to continue life on the trail. As other pioneer families begin building new homes, Elizabeth has never felt more alone. However, when Eli unexpectedly returns, confesses his love, and proposes, Elizabeth accepts with her family’s blessing. A community begins to take shape, but not without growing pains. As an alternative to the local minister’s fiery sermons, Elizabeth’s father begins to preach at home, raising the ire of some. Racial biases arise against Brady, Elizabeth’s African-American hired hand. Eli’s warm sentiments toward Indians also raises concerns. Can Elizabeth and her family overcome these differences and begin a legacy of reconciliation and love? About This Series: The Homeward on the Oregon Trail series brings to life the challenges a young widow faces as she journeys west, settles her family in the Pacific Northwest, and helps create a new community among strong-willed and diverse pioneers.

A set of recipes and techniques to introduce you to the freezer bag cooking style of outdoor cooking. The recipes and techniques within apply to most outdoor sports where hearty, healthy, leightweight and fun food is a welcome departure from traditional outdoor cooking.