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The United States Government Printing Office (GPO) was created in June 1860, and is an agency of the the U.S. federal government based in Washington D.C. The office prints documents produced by and for the federal government, including Congress, the Supreme Court, the Executive Office of the President and other executive departments, and independent agencies. The Coastal Zone Information Center (CZIC) collection provides access to nearly 5,000 coastal related documents that the U.S. Government Printing Office (GPO) received from the National Oceanic and Atmospheric Administration (NOAA) Central Library. The collection provides almost 30 years of data and information crucial to the understanding of U.S. coastal management and NOAA's mission to sustain healthy coasts. This is one of their documents.
A guide to America's diverse food heritage offers a culinary tour of all fifty states, covering everything from the best diner food in New Jersey to the top fish tacos and burritos in the West.
"Consistently rated the best guides to the regions covered...Readable, tasteful, appealingly designed. Strong on dining, lodging, and history."—National Geographic Traveler This new guide covers both Myrtle Beach and its neighbors over the North Carolina border, including the fascinating seaports of Wilmington and Southport, a compact area that takes under three hours to drive from end to end but offers a wealth of different vacation options and activities. Distinctive for their accuracy, simplicity, and conversational tone, the diverse travel guides in our Explorer's Great Destinations series meet the conflicting demands of the modern traveler. They're packed full of up-to-date information to help plan the perfect getaway. And they're compact and light enough to come along for the ride. A tool you'll turn to before, during, and after your trip, these guides include chapters on lodging, dining, transportation, history, shopping, recreation, and more; a section packed with practical information, such as lists of banks, hospitals, post offices, laundromats, numbers for police, fire, and rescue, and other relevant information; maps of regions and locales, and more.
Like your favorite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without; special occasions and every day) to highlighting those chefs whose magic is best spun in their own kitchens, these essays once again skillfully, deliciously evoke what's on our minds-and our plates. Pull up a chair. Contributors include: Betsy Andrews Jessica Battilana John Birdsall Matt Buchanan Jennifer Cockrall-King Tove Danovich Laura Donohue Daniel Duane Victoria Pesce Elliott Edward Frame Phyllis Grant Andrew Sean Greer Kathy Gunst L. Kasimu Harris Steve Hoffman Dianne Jacob Rowan Jacobsen Pableaux Johnson Howie Kahn Mikki Kendall Brian Kevin Kat Kinsman Todd Kliman Julia Kramer Corby Kummer Francis Lam Rachel Levin Brett Martin Tim Neville Chris Newens James Nolan Keith Pandolfi Carol Penn-Romine Michael Procopio Kathleen Purvis Alice Randall Besha Rodell Helen Rosner Michael Ruhlman Oliver Sacks Andrea Strong Jason Tesauro Toni Tipton-Martin Wells Tower Luke Tsai Max Ufberg Debbie Weingarten Pete Wells
Known as the Coastal Highway, U.S. Route 17 runs along the Eastern Seaboard from Punta Gorda, Florida, to Winchester, Virginia, passing many of the prime shrimping waters in the southern United States. Visiting remote ports-of-call cluttered with trawlers, and the many eateries along the route--some established, some obscure--the author explores the Lowcountry shrimping culture and presents a colorful profile of the "17-ers," the eccentric lifetime residents of the highway corridor.
Beyond the ocean mist is an area rich in history and lore. Explore the fascinating past of 16th through 20th Century Brunswick County, North Carolina. Visit these historic times through the eyes of its early residents, historical documents, ghosts, seafaring pirates, Indian predecessors, notable cemeteries (including known Slave Cemeteries), local facts, and legends. Take a glimpse into the rich tradition and culture of Brunswick County, and become a part of the southeastern North Carolina legacy. Meet Mary Hemingway, a plantation owner and one of the original settlers of Brunswick County. Read her Last Will & Testament and find out where her final resting place is located. Gain a deeper appreciation and understanding of colonial challenges, pirate lifestyles, and the intricacies of the Indian culture and their clashes with the early settlers. Peruse the names and lives of the original residents of Brunswick County, North Carolina. Enjoy your trip back into time.
Amazing North Carolina offers a rare glimpse into unusual and sometimes bizarre people and events in North Carolina's 200-year history. Reading like the Tarheel State's own version of Ripley's Believe It or Not, this book explores hundreds of incredible stories, facts, and tidbits of human interest. It contains pictures, quizzes, trivia, stories, sidebars, lists, and more. Read about . . . How Lizard Lick, Cat's Square, Boogertown, and Rabbit Shuffle got their names Robert Null, who invented a UFO detector The Civil War battle where the Confederates fought without clothes on Chang and Eng, the original "Siamese twins" who settled in Wilkesboro and married local sisters Sarah and Adelaide Yates The strange story of Goat-Gland Binkley, who operated in North Carolina 75 years before Viagra The annual Bald is Beautiful convention in Morehead City The world's largest twins (at 800 pounds each) The road that goes nowhere Senate Bean Soup, the secret of Jesse Helms' longevity (recipe included)
Bitter Southerner 2022 Summer Reading pick • Garden & Gun Best Southern Cookbooks pick • Forbes Best New Cookbooks For Travelers pick • 2021 Gourmand International Cookbook Award Finalist • A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes From the influence of 1920 fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more. Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate. Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.