Sea And Smoke

Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest. The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.

A young archeologist and her journalist friend join an eclectic mix of anthropologists descending on L'Anse aux Meadows, Canada, the only verified Viking encampment in North America and the planet's first UNESCO World Heritage Site. After thirty-five years, the site is being re-excavated because a new clue has surfaced that might solve a one-thousand-year-old murder. An epic journey of discovery continues where East met West, the past meets the present, and Come-from-Aways meet Newfoundlanders. A modern saga of mystery, magic and mayhem is about to be written.

"Louis Jenkins captures--nails down really!--whole moments in time and space, completely decorated with all the essential textual things needed to make them vibrate and shudder with life."--Clarence Major Several of these poems are included in the performance script of NICE FISH, the play. The 60 new prose poems inSea Smoke continue Louis Jenkins' imaginative glimpses of scenes from contemporary life. Many of these pieces begin with the ordinary, but a subtle pivot in language propels the reader into an unexpected and oftentimes humorous perspective from which to view the world anew. Herein the blue moon is unhappy as it gazes into car windows, clouds sweep across the horizon as if serving Genghis Khan, and the poet considers the benefits of retirement: Retirement I've been thinking of retiring, of selling the poetry business and enjoying my twilight years. It's a prose poem business, so it's a niche market. Still, after thirty some years, I must have assets worth well in excess of $300. Perhaps the new owner of the business will want to diversify, go into novels or plays, or perhaps merge into a school or movement. It won't matter to me once I've retired. Maybe I'll do a little traveling, winter in the Southwest. Take up golf. Spend more time with the family. Maybe I'll just walk around and look at things with absolutely no compulsion to say anything at all about them. Louis Jenkins lives in Duluth, Minnesota. His poems have been published in a number of literary magazines and anthologies. His books of poetry includeAn Almost Human Gesture (Eighties Press and Ally Press, 1987),All Tangled Up With the Living (Nineties Press, 1991),Nice Fish: New & Selected Prose Poems (Holy Cow! Press, 1995),Just Above Water (Holy Cow! Press, 1997), andThe Winter Road (Holy Cow! Press, 2000). Some of his prose poems were published inThe Best American Poetry 1999 (Scribner) and inGreat American Prose Poems (Scribner, 2003).

Sea Smoke is a mystical love story and mystery, set against the backdrop of the New England mast industry and rebellion against British oppression. Capt. Lanyon Penberthy, from Cornwall, is shipwrecked on a remote island off Maine's coast. Severely injured and shifting in and out of consciousness, he is set adrift amid illusions and dreams. As with the sea smoke that surrounds the island, visually distorting it, his rational mind becomes confused; dredging up the past and conjuring up the future.

A young archeologist and her journalist friend join an eclectic mix of anthropologists descending on L'Anse aux Meadows, Canada, the only verified Viking encampment in North America and the planet's first UNESCO World Heritage Site. After thirty-five years, the site is being re-excavated because a new clue has surfaced that might solve a one-thousand-year-old murder. An epic journey of discovery continues where East met West, the past meets the present, and Come-from-Aways meet Newfoundlanders. A modern saga of mystery, magic and mayhem is about to be written.

Originally published in 1998, this updated edition has a brand-new cover and new foreword by Alexandra Morton. Billy Proctor was born in 1934 and has spent his entire life in a remote coastal community called Echo Bay, BC on an island off northern Vancouver Island. Proctor has always done the time-honoured work of generations of upcoast men—hand-logging, fishing, clam digging, repairing boats, beachcombing. But Billy eventually began to notice that the thriving runs of Pacific salmon, oolichans, and herring that he remembers from his early years were vanishing—some to near extinction—and he understood that it was time to take action. Heart of the Raincoast is the fascinating story of Billy Proctor’s life, and the wealth of knowledge and understanding that can only be gained from living in such close proximity to nature. The writing is funny, touching and honest—and offers an engaging insider’s view not only of the salmon, whales, eagles and independent people who populate Canada’s wild and lovely coastal rainforest, but on what we need to do to keep it as nature intended.

If you can grill, you can smoke! Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours. You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood Weber's Top Ten Smoking Tips for getting the best possible results on any grill