In Endangered Eating, culinary historian Sarah Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, the Navajo Nation, the Upper Midwest, the Pacific Northwest, to the Gulf Coast, and to the Lowcountry of South Carolina. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods--before it's too late. 336 pages hc