American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields by Rowan Jacobsen
“Fabulous reading. And if the chapter on honey gets you inspired, check out the local honey available across from our at the Houlton Bakery. It’s the best I’ve ever tasted. Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska’s Yukon …
