The Civilian Conservation Corps was a voluntary government work relief program that offered nearly 3 million unemployed, unmarried men the job of restoring and conserving America's public lands, forests and parks. The wages weren't the only draw--the program also threw in three square meals a day served in the camp mess hall. The Civilian Conservation Corps Cookbook features the recipes that sustained not only the CCC during the Great Depression but also our grandparents and great-grandparents. Budget friendly, with ingredients that can easily be found--if not in your very own pantry then at your local grocer--these recipes reflect the "make do" attitude of Depression-era home cooks.

Looks at the roles young men played, as part of President Franklin D. Roosevelt's Civilian Conservations Corps (CCC) in developing three national forests, a national battle field, 10 state parks, and four military installations in the state of Georgia.

*Includes pictures *Includes accounts written by CCC workers *Includes online resources and a bibliography for further reading *Includes a table of contents "I propose to create [the CCC] to be used in complex work, not interfering with abnormal employment, and confining itself to forestry, the prevention of soil erosion, flood control and similar projects. I call your attention to the fact that this type of work is of definite, practical value, not only through the prevention of great present financial loss, but also as a means of creating future national wealth." - President Franklin D. Roosevelt In 1932, America faced an economic crisis even more severe than the one it has been experiencing recently. The issue then, as now, was how to address it. When President Franklin Roosevelt came into office, he faced more economic problems than any president since has ever faced, but he came equipped with unique and creative solutions to them. One of his most important programs was the Civilian Conservation Corps (CCC), which recruited and employed more than two million young men in the prime of life and put them to work in the much threatened forests and farms around the nation. He gave these young men jobs, something they could be proud of doing, and offered them a level of education many had been denied. The CCC also taught them discipline and teamwork, skills that easily translated into workplace success. In less than eight years, the CCC planted billions of trees, built thousands of cabins and other rustic buildings, cleared thousands of acres of land, and created thousands of miles of walking and hiking trails. In the process, it shaped the lives of millions of young men, many of whom were dangerously close to embracing a life of crime. It gave them work to do and taught them skills that could later be used in the workplace, but it also taught them to appreciate and care for the land they worked and lived on, inspiring an unprecedented level of admiration for the environment. A generation later, these men would tell their children stories of their work on the land, inspiring an explosion of interest in the environment in the 1960s, a passion that continues to this day. It's often wondered whether such a program would work today, but rather than see the CCC as an inspiration for something that could be done today, it is easier and probably more accurate to view it as an old-fashioned idea that worked in a world very different from the one we live in today. The Civilian Conservation Corps: The History of the New Deal's Famous Jobs Program during the Great Depression chronicles the New Deal program that employed millions and revitalized the nation's infrastructure at the height of the Great Depression. Along with pictures of important people, places, and events, you will learn about the CCC like never before, in no time at all.

Neil M. Maher examines the history of one of Franklin D. Roosevelt's boldest and most successful experiments, the Civilian Conservation Corps, describing it as a turning point both in national politics and in the emergence of modern environmentalism.

More than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina’s coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.

More than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina’s coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.

Get to know this West Texas region by tasting flavorful recipes, meeting the colorful locals, discovering the rich history, and much more. Early settlers of the Big Bend honed a culture of self-reliance, resilience and creativity. Today, this is reflected in the diverse art, music and cuisine of the area that draw visitors undeterred by its isolation. Though sparsely populated, Big Bend is home to nationally acclaimed restaurants and chefs, as well as generations’ worth of family recipes. Travel town by town and plate by plate in this culinary and cultural tour through the Big Bend. Indulge in a slice of jalapeno chocolate cake from Lajitas. Taste the way Big Bend Brewery’s beer makes beef stew irresistible. Take a bite of an innovated classic with the rich pistachio fried steak in Marfa. From barbecued cabrito in Marathon and pozole in Fort Davis to adventures foraging in the desert, savor a part of Texas unlike any other. Author Tiffany Harelik guides the journey with interviews, history and, of course, recipes.

IACP AWARD FINALIST • 85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountains Whether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the Phoenicia Diner Cookbook, you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. “All Day Breakfast” recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere.

The supper club is a tradition and now somewhat of a phenomenon found in the Upper Midwestern states of Wisconsin, Minnesota, Ohio, Michigan, Illinois, and Iowa. They are so retro that they are coming back in to vogue. With two books out chronicling the history of this by gone era, covering everything from the original supper clubs to the modern incarnations of the once popular genre of eating, the time is right for a cookbook featuring the famed recipes from these establishments. Midwest Supper Clubs will uncover the secrets to the food and the drinks that keep people coming back to the party any time of the day.