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The History Of Graeter's Ice Cream by Elissa Kobler Pdf
Graeter's is a regional ice cream chain based in Cincinnati, Ohio. Founded in 1870 by Louis C. Graeter, the company has since expanded to 50 retail locations selling ice cream, candy and baked goods in the Midwestern United States. There is little debate that one of the best versions of this sweet treat today is made by Graeter's Ice Cream in Cincinnati. Louis Charles Graeter started his ice cream business in 1870, hand churning the concoction in a cylinder pot set in a larger bucket of ice and salt, a contraption known as the French pot. The ice cream business in America has evolved to favor mass production, but little has changed in the way Graeter's makes ice cream today, much to the delight of the company's many thousands of devotees. Graeter's is churned from the same mix of cream, sugar and eggs, still made in two-gallon batches and still owned by the same family, now in its fourth generation
Historians may not agree on when or where ice cream was first developed, but there is little debate that one of the best versions of this sweet treat today is made by Graeter's Ice Cream in Cincinnati. Louis Charles Graeter started his ice cream business in 1870, hand churning the concoction in a cylinder pot set in a larger bucket of ice and salt, a contraption known as the French pot. The ice cream business in America has evolved to favor mass production, but little has changed in the way Graeter's makes ice cream today, much to the delight of the company's many thousands of devotees. Graeter's is churned from the same mix of cream, sugar and eggs, still made in two-gallon batches and still owned by the same family, now in its fourth generation. Journey with Robin Davis Heigel, food editor with the Columbus Dispatch, as she recounts the history of the company that has enchanted millions of taste buds across the country.
Graeter's is a regional ice cream chain based in Cincinnati, Ohio. Founded in 1870 by Louis C. Graeter, the company has since expanded to 50 retail locations selling ice cream, candy and baked goods in the Midwestern United States. There is little debate that one of the best versions of this sweet treat today is made by Graeter's Ice Cream in Cincinnati. Louis Charles Graeter started his ice cream business in 1870, hand churning the concoction in a cylinder pot set in a larger bucket of ice and salt, a contraption known as the French pot. The ice cream business in America has evolved to favor mass production, but little has changed in the way Graeter's makes ice cream today, much to the delight of the company's many thousands of devotees. Graeter's is churned from the same mix of cream, sugar and eggs, still made in two-gallon batches and still owned by the same family, now in its fourth generation
Ohio Ice Cream: A Scoop of History by Renee Casteel Cook Pdf
Cups, Cones & Claims to Fame in the Buckeye State Drawing on a rich dairy heritage, Ohio has whipped up an ice cream industry worthy of tourism. The state has legitimate claims as the birthplace of the ice cream cone and the banana split, and the Klondike Bar and the Good Humor Man were created here. Ohio's storied legacy lives on today in the inventive new flavors at Jeni's Splendid Ice Creams and Mason's Creamery and frozen forms at Simply Rolled. From seasonal mom-and-pop stands The Dairy Hut and Whipty-Do to year-round go-to scoop shops like Graeter's, Johnson's and Tom's Ice Cream Bowl, satisfied customers share taste experiences each as distinctly delicious as the next. Author Renee Casteel Cook takes readers on a tour of tasty treats from the 3C's to the smaller cities, sampling stories from the late 1800s to the present day.
Cincinnati Candy: A Sweet History by Dann Woellert Pdf
For more than a century, Cincinnati's candy industry satisfied our national sweet tooth. Dive into its specialties and past. Stick and drop candies appeared here long before their Civil War popularity. Opera creams, rich fondant-filled chocolate candy brought here by Robert Hiner Putman, provided decadence. Candy corn, which the Goelitz Company introduced to the United States before World War I, remains a ubiquitous treat. Marpro Products created and popularized the marshmallow cone candy. Doscher invented the French Chew and made caramel corn a baseball concession at Redland Field decades before Cracker Jack became synonymous with our national pastime. The city's many Greek and Macedonian immigrants influenced the unique Queen City tradition of finishing a Cincinnati-style "threeway" of spaghetti, chili and cheddar with a chocolate mint. Local food etymologist Dann Woellert tells these stories and more in this delectably sweet history.
Historic Restaurants of Cincinnati: The Queen City's Tasty History by Dann Woellert Pdf
Cincinnati is the home to food inventions, rivalries and restaurants that stand the test of time. The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.
Cincinnati Food: A History of Queen City Cuisine by Polly Campbell Pdf
"Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today."--Amazon website.
From the critically acclaimed author of The Myth of You and Me, The History of Us is a heartrending story of love, loss, family, and the life you make in the path not taken. Sometimes home is the hardest place to go Eloise Hempel is on her way to teach her first class at Harvard when she receives the devastating news that her sister and her husband have been killed in a tragic accident. Eloise leaves her life in Cambridge and moves back into her family’s century-old house in Cincinnati, pouring her own money into the house’s upkeep and her heart into raising her sister’s three children, Theodora, Josh, and Claire. Nearly twenty years later, the now-grown children seem ready to leave home, and Eloise plans to sell the house and finally start a life that’s hers alone. But when Eloise’s mother decides that they should all compete for the chance to keep the house and Claire reveals a life-changing secret, the makeshift family begins to fall apart and ultimately must decide what in life is worth fighting for.
Haunted Cincinnati Handbook is the first book in the new Haunted Handbook line within the popular Americas Haunted Road Trip series. The Haunted Handbooks are city-specific travel guides to nearly one hundred places within a major city. Each of th...
Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.
Chocolate, Strawberry, and Vanilla by Anne Cooper Funderburg Pdf
Perhaps the history of ice cream isn't crucial to the advancement of civilization, but it's one of humanity's sweeter inventions and that may make its study more significant than one would think at first glance. This is the "elite treat" of Europe that underwent an American transformation as stunning as Norma Jean to Marilyn Monroe. From hand cranked machines to Baked Alaska, Dairy Queen to Ben and Jerry's, the history of ice cream also becomes a history of American culture and tastes. Paper edition (unseen), $18.95. Annotation copyright by Book News, Inc., Portland, OR
Cincinnati Goetta: A Delectable History by Dann Woellert Pdf
"Cincinnati loves goetta. Since its arrival with nineteenth-century Germanic immigrants, this humble dish has evolved from peasant staple to ubiquitous delicacy. Once upon a time, Cincinnatians found goetta mostly in neighborhood butcher shops, in Over-the-Rhine's so-called Goetta Alley and through Sander Packing, its first commercial producer. Now hungry locals scarf it down at diners and white-linen establishments alike and in everything from egg rolls to Reuben sandwiches. Tracing goetta from its Germanic origins and its first stop in Greater Cincinnati to its largest commercial producers, Queen City Sausage and Gliers, food etymologist and "Goettevangelist" Dann Woellert explores goetta's history in the city that made it regionally famous"--Back cover.
Published to coincide with Rookwood’s 140th anniversary, this beautiful, collectible, fully illustrated volume tells the rich story of this female-founded, female-owned great American art pottery company. *2021 Independent Press Award Winner in the Category of Fine Arts* Author and historian Bob Batchelor tells the compelling story of this artisanal ceramics company, still operating in the heart of the Ohio River Valley from its founding to present day. Filled with behind-the-scenes artist and creator interviews, stories of Rookwood’s avid collectors, as well as never-before-seen images and documents from the company’s historic archives, you will see why Rookwood remains a pillar of true craftsmanship. About Rookwood: The Rookwood Pottery was the most famous company making art pottery in the United States in the late nineteenth century into the twentieth century, achieving an international reputation and consistently promoting artistic innovation. Proud that the pottery was “an artist’s studio, not a factory,” Rookwood Pottery is known for its exceptionally fine glazes and successful experimental designs. By assimilating the strengths of myriad aesthetic movements from the American Art Pottery Movement to Art Nouveau and Art Deco, Rookwood Pottery encouraged decorators to try unusual subjects and to explore new techniques. The Rookwood Pottery Company is located in the bustling Over-the-Rhine neighborhood of Cincinnati, Ohio—and it has been for decades. Pioneering artist Maria Longworth Nichols Storer founded the studio in the Queen City in 1880, building the business and laying the foundation for what Rookwood is today: a world-renowned artisanal ceramics company, operating in the heart of the Ohio River Valley. From New York’s Grand Central Station to The Louvre in Paris, contemporary boutique hotels to historic homes, Rookwood has truly made its mark on the world in the past three centuries. And now, it’s embarking on the next chapter. Today, Rookwood continues to build upon its rich heritage, creating high-quality pottery and architectural tile in the United States. With a team of just over 70 employees, Rookwood is deeply committed to its mission: cultivating artistic inspiration, giving back to the community, and balancing its rich legacy with forward-thinking momentum—ideas that are central to the Rookwood brand. The company takes pride in their process, their people, and their product, ultimately creating premier pieces with a story—and a one-of-a-kind luxury experience that can only be Rookwood.
Death on Covert Circle (Secret Sleuth cozy mystery series, Book 4) by Patricia McLinn Pdf
A reviled supermarket CEO meets his expiration date The executive who’s responsible for widely hated changes at the biggest grocery store in Haines Tavern, Kentucky, arrives for a tour … and doesn’t leave alive. Amateur sleuths Sheila and Clara are on the scene -- buying dog treats, of course – and on the case. Can they pick out the ingredients for the right solution? This whodunit with humor is the fourth book in USA Today bestselling author Patricia McLinn’s cozy mystery series, Secret Sleuth, which begins with a murder on a transatlantic cruise in Death on the Diversion. In Death on Torrid Avenue and later books, accidental investigator Sheila Mackey returns to dry land in the Midwest, where mysteries abound in her new home in small-town Kentucky. Secret Sleuth series Death on the Diversion Death on Torrid Avenue Death on Beguiling Way Death on Covert Circle Death on Shady Bridge Death on Carrion Lane Death on ZigZag Trail Death on Puzzle Place Death on the Diversion "is such an enjoyable story, reminiscent of Agatha Christie's style, with a good study of human nature and plenty of humor. Great start to a new series!” – 5-star review Death on Torrid Avenue "is told with a lot of humor and the characters are good company. I thoroughly enjoyed myself and am looking forward to the next story.” – 5-star review More mystery from Patricia McLinn Caught Dead in Wyoming series Sign Off Left Hanging Shoot First Last Ditch Look Live Back Story Cold Open Hot Roll Reaction Shot Body Brace Cross Talk Air Ready Cue Up "While the mystery itself is twisty-turny and thoroughly engaging, it's the smart and witty writing that I loved the best." -- Diane Chamberlain, New York Times bestselling author The Innocence Trilogy Proof of Innocence Price of Innocence Premise of Innocence Ride the River: Rodeo Knights (romantic suspense; includes Caught Dead in Wyoming characters) Secret Sleuth: female sleuth, amateur detective, traditional mystery, mystery with humor, mysteries with humor humorous mysteries with dog, mystery with dog, krimis, kriminalromane
The Delta Queen Cookbook by Cynthia LeJeune Nobles Pdf
The world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals—from fried chicken and crawfish en croûte to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the "Grand Old Lady" as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes—including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more—proportioned and tested for home kitchens. The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.