Hello Mary: Clay Jenkinson will be visiting us in Tulsa for several days later in May. Of course we took out our copy of your delightful Lewis and Clark Food Journal. Jeanne is working her way through it to find some dishes that Clay might like. Perhaps the two of you might have a brief e-mail exchange. Clay asked me to give the keynote address for the annual meeting of the Lewis and Clark Foundation this year in Bismarck. I don’t travel much anymore so Clay is coming here with his video camera.
I do hope this finds you welll and busy with more Paleocuisineology adventures.
Best regards, Jim Ronda
Hi Mary!
I love the photo of you and Trigger on your “About Mary Gunderson”! You have been on my mind this morning and just wanted to say hello!
Hi Mary, we met you when we were doing our book “Chasing Lewis and Clark Across America.” Well, it’s been a long time, but we just finished our second one, “Tennessee River: Sparkling Gem of the South.” We’re doing a kickstarter campaign to fund printing and am spreading the word to supporters on first book. The link is http://tinyurl.com/tn-river-book
Congratulations to you and your books!
Sue
Hi Tracie! How are the three amigos? Greetings back to all of you. Mary
Happy Thanksgiving! I’m thankful to have you and Trigger in my life. I wanted you to know that I’m taking your Brussel Sprouts as my dish to a thanksgiving feast today. Yum…
I like lots of FAT with my veggies so I pre-sauted the bacon and onions together and added even more bacon fat then mix with brussles to coat and add a little water (1 tbls) to the baking dish. They melt in your mouth. YUM.
Your lucky friends! Lucky to know you! Happy Thanksgiving, Angela, Karl, Sammy, and Bailey!
Mary,
I am planning a Lewis and Clark history event the last weekend of July and looking for presenters, I was wondering if you would be interested and what type of cost would be to have you come for a presentation. I am located in Council Bluffs Iowa near the Omaha metro area?
Thank you
Teressa
Give me a call. I’m driving and can’t find your number. 724-29o-2one2nine
Hello Mary,
I recently read an article in St. Louis Park Magazine about your work with the local Toastmasters group. I am not able to join your group as I work during the day but I noticed it said you are a food historian and writer. I live in St. Louis Park and (in addition to my “day job”) am also a freelance writer with a focus on food and history. I was wondering if you would be willing to meet with me and tell me more about your background? I would be happy to meet wherever is convenient for you. Thanks for your time, I look forward to hearing from you!
Kind regards, Sarah
Hi Sarah, Thanks for your note. Yes, let’s get get together. I’ll email you.
Mary, I just read the spring edition of Visions magazine and loved your article! Was reading along and thought it was such a solid thoughtful article but not in the least bit cheezy. THEN i noticed who the author was!! Thanks. Thought the whole edition was spectacular.
Thanks, Jill!
Hi Mary,
We used to sell The Food Journal of Lewis & Clark in our bookstore around the time of the Lewis & Clark bicentennial. Is it still available?
Thank you,
Debbie
Hi Debbie, yes, The Food Journal of Lewis & Clark is available. I’ll contact you by phone at Fort Clatsop.
Hi Mary,
You are an amazing person and I treasure your book, “The Food Journal of Lewis & Clark” right along with copies of their journals. I live near Pasco, Washington and the Sacagawea Park where the expedition finally reached the Columbia River. I have also visited the Ft. Clatsop site. Lewis and Clark…and especially Sacagawea…have been part of my heritage, too, similar to what you wrote about in your book.
I am writing to request permission to use your recipe for “Fort Clatsop Salmon Chowder” and “Sour Dough Biscuits” on my blog–a daily devotional, “Banquet With The King” in which I feature a recipe every Friday. http://www.kingstablefeast.blogspot.com.
We have such a bounty of food available to us…unlike the Lewis and Clark team at some points in their journey. I look forward to hearing from you. In the meantime…stay healthy and keep eating well.
Mickey Hunacek
Are multiple copies of your book “Cowboy Cooking, “ available????
Hi Kim, Thanks for your note. Yes, I have four copies of Cowboy Cooking available. They are $15 plus shipping. I look forward to hearing from you.
Hi Mickey, thanks for your kind note. My apology for the slow reply. Yes, the Lewis and Clark story runs deep in personal history for many of us. Yes, you have my permission to use “Fort Clatsop Salmon Chowder” and “Sour Dough Biscuits” for your Banquet with the King Blog. Please use the following attribution:
Recipe for _________ reprinted with permission from History Cooks(r), “The Food Journal of Lewis & Clark: Recipes for an Expedition, 2003.”
And please send me the links when you use the recipe.
Hello Mary: Clay Jenkinson will be visiting us in Tulsa for several days later in May. Of course we took out our copy of your delightful Lewis and Clark Food Journal. Jeanne is working her way through it to find some dishes that Clay might like. Perhaps the two of you might have a brief e-mail exchange. Clay asked me to give the keynote address for the annual meeting of the Lewis and Clark Foundation this year in Bismarck. I don’t travel much anymore so Clay is coming here with his video camera.
I do hope this finds you welll and busy with more Paleocuisineology adventures.
Best regards, Jim Ronda
Hi Mary!
I love the photo of you and Trigger on your “About Mary Gunderson”! You have been on my mind this morning and just wanted to say hello!
Hi Mary, we met you when we were doing our book “Chasing Lewis and Clark Across America.” Well, it’s been a long time, but we just finished our second one, “Tennessee River: Sparkling Gem of the South.” We’re doing a kickstarter campaign to fund printing and am spreading the word to supporters on first book. The link is http://tinyurl.com/tn-river-book
Congratulations to you and your books!
Sue
Hi Tracie! How are the three amigos? Greetings back to all of you. Mary
Happy Thanksgiving! I’m thankful to have you and Trigger in my life. I wanted you to know that I’m taking your Brussel Sprouts as my dish to a thanksgiving feast today. Yum…
I like lots of FAT with my veggies so I pre-sauted the bacon and onions together and added even more bacon fat then mix with brussles to coat and add a little water (1 tbls) to the baking dish. They melt in your mouth. YUM.
Your lucky friends! Lucky to know you! Happy Thanksgiving, Angela, Karl, Sammy, and Bailey!
Mary,
I am planning a Lewis and Clark history event the last weekend of July and looking for presenters, I was wondering if you would be interested and what type of cost would be to have you come for a presentation. I am located in Council Bluffs Iowa near the Omaha metro area?
Thank you
Teressa
Give me a call. I’m driving and can’t find your number. 724-29o-2one2nine
Hello Mary,
I recently read an article in St. Louis Park Magazine about your work with the local Toastmasters group. I am not able to join your group as I work during the day but I noticed it said you are a food historian and writer. I live in St. Louis Park and (in addition to my “day job”) am also a freelance writer with a focus on food and history. I was wondering if you would be willing to meet with me and tell me more about your background? I would be happy to meet wherever is convenient for you. Thanks for your time, I look forward to hearing from you!
Kind regards, Sarah
Hi Sarah, Thanks for your note. Yes, let’s get get together. I’ll email you.
Mary, I just read the spring edition of Visions magazine and loved your article! Was reading along and thought it was such a solid thoughtful article but not in the least bit cheezy. THEN i noticed who the author was!! Thanks. Thought the whole edition was spectacular.
Thanks, Jill!
Hi Mary,
We used to sell The Food Journal of Lewis & Clark in our bookstore around the time of the Lewis & Clark bicentennial. Is it still available?
Thank you,
Debbie
Hi Debbie, yes, The Food Journal of Lewis & Clark is available. I’ll contact you by phone at Fort Clatsop.
Hi Mary,
You are an amazing person and I treasure your book, “The Food Journal of Lewis & Clark” right along with copies of their journals. I live near Pasco, Washington and the Sacagawea Park where the expedition finally reached the Columbia River. I have also visited the Ft. Clatsop site. Lewis and Clark…and especially Sacagawea…have been part of my heritage, too, similar to what you wrote about in your book.
I am writing to request permission to use your recipe for “Fort Clatsop Salmon Chowder” and “Sour Dough Biscuits” on my blog–a daily devotional, “Banquet With The King” in which I feature a recipe every Friday. http://www.kingstablefeast.blogspot.com.
We have such a bounty of food available to us…unlike the Lewis and Clark team at some points in their journey. I look forward to hearing from you. In the meantime…stay healthy and keep eating well.
Mickey Hunacek
Are multiple copies of your book “Cowboy Cooking, “ available????
Hi Kim, Thanks for your note. Yes, I have four copies of Cowboy Cooking available. They are $15 plus shipping. I look forward to hearing from you.
Hi Mickey, thanks for your kind note. My apology for the slow reply. Yes, the Lewis and Clark story runs deep in personal history for many of us. Yes, you have my permission to use “Fort Clatsop Salmon Chowder” and “Sour Dough Biscuits” for your Banquet with the King Blog. Please use the following attribution:
Recipe for _________ reprinted with permission from History Cooks(r), “The Food Journal of Lewis & Clark: Recipes for an Expedition, 2003.”
And please send me the links when you use the recipe.
Travel light and eat well.
Mary