Odessa Piper, owner of L'Etoile, a restaurant in Madison, Wisconsin, opened her kitchen for testing and created the opportunity for Chef Gene Cowan to help with the marinades and superb flavor blendings. Editor Annie Beckmann was a treat to work with throughout all stages of this book's evolution. Doris Mueller scoured the library system and found helpful information. Gratitude is expressed to the Don Engebretson family for their help and guidance. My determination to be self-sufficient has turned into a life philosophy.
Food represents our most intimate link and essential connection to the land.
It is our source of health and vitality, the centerpiece of family, ethnic and community traditions. Food reflects who we are and what we value. I believe the more we assume responsibility for our food supply and reduce our dependence on the food industry, the more we lessen our impact on the planet. Taking food from the land around us and preserving it in our homes provides us with a thoughtful alternative. Drying meat and fish is intrinsic to this approach.