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Take a grand tour around Lake Michigan via recipes from the area's many different inhabitants--Native Americans, immigrants, fisherman's wives, and ancestors of early settlers.
Henrietta's Gingersnaps, 1968
Gingersnaps arrived in the New World with the Swedes, who called them "pepparkakor."
This recipe came from Henrietta Zabor, a member of my mother's garden club. Looking to make Christmas cookies? Cut the dough into stars and sprinkle with sugar.
Source: Deborah Loeser Small, Lake Magazine
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Do you have a great family recipe from the "old country" or a new creation that favors Midwest-grown or made ingredients? Please submit your recipe!
Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
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