1. Regional Americans Chapter 15

2. American Regional Food Habits: What is Regional Fare? Home-style food prepared with local ingredients ◦ Dependent on agricultural conditions and seasonal availability Ethnic and religious practices Local history Current trends Economic conditions This blending in a region produces “a taste of place”

5. The Northeast: Regional Profile New England Connecticut Maine Massachusetts New Hampshire Rhode Island Vermont Mid-Atlantic New Jersey New York Pennsylvania

6. The Northeast: Regional Profile Varied climate and geography Common history of Native American societies and Colonial immigrants 18% of total US population ◦ 2/3 Puerto Ricans ◦ 1/3 Asian Americans Highest population density Highest number of people living in metropolitan areas

7. The Northeast: Traditional Fare New England Seafood from the Atlantic Native and introduced produce Freshwater fish from lakes and streams Game Foundation of diet traditionally was corn Beans very important Maple sugar sweetens many foods

8. The Northeast: Traditional Fare Mid-Atlantic Provides more native foods Coastal waters Freshwater fish Numerous introduced foods from the colonists Wheat grows well

9. The Northeast: New England Influence of Native Americans and British Roasting, boiling and stewing Often made with cream Strong seasonings avoided Corn dishes significant Puddings were steamed, baked or broiled ◦ Savory or sweet ◦ Indian pudding is cornmeal with cream Breads were dense with homemade yeast ◦ Boston brown bread

10. The Northeast: New England Pork, cod or beef usually preserved Boiled one-pot meals ◦ Corned beef brisket with cabbage and other vegs New Hampshire famous for butter Vermont famous for cheese ◦ Colby Beans eaten regularly ◦ Baked Beans ◦ “Bean Town” is Boston

11. The Northeast: New England Pies with suet pastry ◦ Savory pies such as chicken pot pie ◦ Sweet pies, especially apple ◦ Mincemeat was sweet and savory, improved with age Specialties today ◦ Vermont for fried apple turnovers or apple pie with cheddar cheese ◦ New Hampshire apple pie with maple syrup ◦ Blueberry pie in Maine

12. The Northeast: New England Lots of fish and shellfish ◦ Abundance of cod  Codfish cakes  Massachusetts ◦ Shad  Connecticut ◦ Lobster  Maine ◦ Clams, oyster, scallops  Clambakes  Clam chowder

13. The Northeast: New England Fruits ◦ Cranberries from Massachusetts ◦ Blueberries from Maine Desserts are fruit based ◦ Pandowdies ◦ Shortbreads ◦ Roly-polys Chocolate chip cookies developed in Massachusetts Maple syrup as a sweetener Tea and apple cider

14. The Northeast: Mid-Atlantic Influenced by New England fare Dutch and German immigrants More pork and dairy More baked goods Stronger seasonings Warmer climate and fertile farmland allowed for more ingredients

15. The Northeast: Mid-Atlantic The Dutch influenced the New York area ◦ Lots of milk, butter, cheese ◦ Wheat ◦ Kool sla now called coleslaw or pickled cabbage ◦ Headcheese ◦ Doughnuts, crullers, pancakes, waffles First wealthy enough to import ingredients such as sugar

16. The Northeast: Mid-Atlantic German immigrants called Pennsylvania Dutch (from Deutsch, meaning German) Lots of pork using every part of the animal ◦ Sausages, schnitzel, knuckles, souse, maw Scrapple using sausage, cornmeal porridge and spices fried in butter Hearty soups and stews with noodles Beef for sauerbraten

17. The Northeast: Mid-Atlantic Asparagus Green and sugar peas Rhubarb Potatoes Cabbage Apples ◦ Numerous ways to fix these Many fruits and vegetables pickled or preserved Dark rye bread Many baked goods Buckwheat pancakes Pies Numerous desserts

18. The Northeast Many foods associated with cities and states ◦ Philadelphia scrapple ◦ Philadelphia cheese steak ◦ New Jersey associated with Italian foods  Pizza, calzones ◦ Eastern Europeans Jews  Pastrami, smoked salmon, other deli items ◦ New York Ethnic restaurants  Russian, Greek, Chinese, Caribbean Island ◦ Waldorf salad from New York City’s Waldorf Astoria hotel New Jersey is home of Campbell Soup, Borden, and Lipton

19. The Northeast: Mid-Atlantic Pennsylvania home to the first ice cream Hershey’s chocolate American beer ◦ Lager Wines from New York Hard apple cider from New Jersey ◦ Called applejack

20. The Northeast: Health Concerns Healthier than average in New England Closer to national norms in Mid- Atlantic Obesity and diabetes rates have increased Heavy drinking in MA, NH, RI, and VT Pennsylvania has high death rates from heart disease, stroke, and cancer

22. The Midwest: Regional Profile East North Central (ENC) ◦ Illinois ◦ Indiana ◦ Michigan ◦ Ohio ◦ Wisconsin Immigrants from ◦ Germany ◦ Switzerland ◦ Scandinavia ◦ Central Europe ◦ Cornwall area of England West North Central (WNC) ◦ Iowa ◦ Kansas ◦ Minnesota ◦ Missouri ◦ Nebraska ◦ North Dakota ◦ South Dakota Immigrants from ◦ Germany ◦ Scandinavia ◦ Poland

23. The Midwest: Regional Profile Great Plains region Known for agricultural productivity ◦ America’s breadbasket 21% of land area 22% of US population Largest percentage of whites in the nation Half of those with Czech and Norwegian ancestry ◦ Large number of Finnish, Croatian, Swedish, German and Polish heritage

24. The Midwest: Regional Profile Below-average numbers of blacks ◦ Also, Native Americans, Latinos, Asians/Pacific Islanders Illinois is the most diverse state of the area Laotians and Hmong in large numbers in MN and WI Middle Easterners in Michigan Lowest percentage of people living in metropolitan areas Average household income slightly above average in ENC 13% of people living in poverty

26. The Midwest: Traditional Fare Considered typical American Cuisine ◦ No frills homestead and farm food Meat with sides of vegetables, potatoes, fresh bread ◦ Beef and pork preferred ◦ Home canning still popular Hearty breakfast Robust soups and stews Midwestern hospitality ◦ Food related social events

27. The Midwest: East North Central Earliest settlement in 1788 in Marietta, OH Hogs ◦ Lots of game meat, too Corn Beans Squash Pumpkins Cabbage Potatoes Agricultural products still significant ◦ Wheat ◦ Corn ◦ Soybeans  Grown for oil ◦ Apples ◦ Horseradish

28. The Midwest: East North Central Wisconsin leading producer of milk, sweetened condensed milk, butter and cheese ◦ Swiss farmers ◦ Colby, brick are original Wisconsin cheeses Armour, Swift, Oscar Meyer, Louis Rich, Kraft, Fleischmann, Kellogg, Post ◦ All developed in the Midwest

29. The Midwest: Regional Profile Charles Fleischmann ◦ First standardized yeast cakes for baking in Ohio. ◦ Also the distillery that produced the first American gin Battle Creek, Michigan ◦ U.S. cereal industry. ◦ Home to two health sanitariums during the late nineteenth century ◦ Kellogg’s  Creator of corn flakes ◦ Post  Coffee substitute called Postum  Grape Nuts for digestive troubles

30. The Midwest: East North Central Pioneers brought favorite dishes European immigrants brought ethnic fare Ohio known for Cincinnati Chili ◦ All-beef created by Greek and Macedonian immigrants with sweet spices ◦ May have spaghetti, cheese, onions and kidney beans Cornish pasties from mining areas in MI Lots of sweets and baked goods Beer associated with Midwest, especially WI ◦ Pabst, Miller, Schlitz

31. The Midwest: West North Central Fertile land Harsh winters, scarcity of provisions ◦ Excessive amounts of common foods became common More western areas popular for wild game as less suited for agriculture Trappers, hunters, prospectors in the area

32. The Midwest: West North Central Settlers from New England and Mid- Atlantic brought their typical dishes Irrigation improved crop production ◦ Corn ◦ Wheat ◦ Soybeans ◦ Sugar beets

33. The Midwest: West North Central Other crops ◦ Barley ◦ Oats ◦ Sunflowers ◦ Rutabagas ◦ Rye ◦ Wild rice  A grass  Minnesota specialty ◦ Missouri  Nut trees  Pecans  Black walnuts  Bees, too

34. The Midwest: West North Central Iowa and Missouri ◦ Pork ◦ Red eye gravy  Made with coffee Beef significant in Kansas, Nebraska, the Dakotas ◦ Buffalo ◦ BBQ beef a KC favorite Chicken and chicken dishes are classic for area

35. The Midwest: West North Central Religious communities ◦ Iowa known for their Amish population ◦ Amana Colonies in Iowa  Group of German Lutherans  Now have German restaurants ◦ German Russian Mennonites came to Kansas German, Swiss and Scandinavian settlements throughout the Midwest ◦ Food has their influence

36. The Midwest: West North Central Ozark Mountains of Missouri ◦ Backwoodsmen  Hunting, fishing, gathering, cultivation  Corn, beans, squash, tubers ◦ Stews from opossum, raccoon, squirrel ◦ Sorghum-sweetened foods ◦ Sassafras tea Throughout WNC area popular desserts are frosted cakes and fruit pies

37. The Midwest: Health Concerns IA, MN, NE, ND, SD, WI have lower than average rates of LBW Higher rates of heavy drinking in Michigan and Minnesota ◦ Highest rate in the nation in Wisconsin Deaths from coronary heart disease exceptionally high in Iowa and North Dakota

39. The South: Regional Profile “An attitude, not a location” Varied land Varied climate Development independent from the rest of the US More agricultural and rural Plantation system

40. The South: Regional Profile South Atlantic (SA) ◦ Delaware ◦ Florida ◦ Georgia ◦ Maryland ◦ North Carolina ◦ South Carolina ◦ Virginia ◦ West Virginia East South Central (ESC) ◦ Alabama ◦ Kentucky ◦ Mississippi ◦ Tennessee West South Central (WSC) ◦ Arkansas ◦ Louisiana ◦ Oklahoma ◦ Texas Missouri is a border state

42. The South: Regional Profile 36% of Americans live in the South Below-average numbers of Asians, Pacific Islanders, Latinos, Native Americans (but higher percentages) Above-average numbers of African Americans ◦ 56% of all blacks live in the South Larger numbers of Vietnamese, Pakistanis, Asian Indians Many with British, Scotch Irish, Cuban and Cajun ancestry

43. The South: Regional Profile Notable for high numbers of Protestant Christians ◦ Very high in ESC and WSC Three-fourths live in metropolitan areas Average household income near national average in SA Poverty rates about 15%

44. The South: Traditional Fare Foods reflect the bounty of the plantation and scarcity of the slave diet Corn dishes, pork, sweet potatoes, and greens Graciousness and cordiality ◦ Southern hospitality Plantations established and introduced crops Dependent on tobacco or cotton Subsistence farming was not uncommon

45. The South: South Atlantic First settlers from Spain, then the English High Native American population initially Plentiful fruits, nuts, game, fish and seafood Fertile soil for food production White settlers established plantations Traditional foods from Native Americans, European settlers, African slaves that created southern fare

46. The South: South Atlantic (SA) Plantation hospitality famous Hot breads ◦ Corn bread ◦ Biscuits Pork is favorite meat ◦ Country hams, ribs, fatback, cracklings, chitterlings ◦ Stuffed ham ◦ Smithfield hams of Virginia Brunswick stew Fried chicken with gravy

48. The South: South Atlantic (SA) Seafood important in the coastal areas Maryland known for its shellfish ◦ Chesapeake Bay  Oysters  Clams  Scallops  Crabs  Crab cakes Florida known for seafood ◦ Shrimp ◦ Conch

49. The South: South Atlantic (SA) Rice ◦ Long-grain grown ◦ Pilau is rice simmered in broth with a single ingredient added  Hoppin’ john  Rice with black-eyed peas Buckwheat Melons Tomatoes Peaches

50. The South: South Atlantic (SA) Florida Citrus ◦ Oranges ◦ Grapefruit ◦ Limes ◦ Other fruits Georgia ◦ Pecans ◦ Peanuts ◦ Watermelon ◦ Vidalia onions ◦ Mayhaw jelly

51. The South: South Atlantic (SA) Influences in the South Atlantic include ◦ The English in Virginia ◦ In Georgia, the French, Germans, and Scots ◦ French influence in South Carolina ◦ Greek immigrants in Florida ◦ Italians in West Virginia ◦ German Moravians in North Carolina  Persecuted German Protestants who immigrated to PA in the early 1700s  Known for their baked goods

52. The South: South Atlantic (SA) ◦ Significant influence recently from Cubans living in Florida ◦ Arroz con pollo ◦ Flavored with Cuban combination of tomatoes, olives, capers, raisins, and chile peppers Black beans ◦ Prepared with rice and salt pork or ham, Cuban sandwiches are fast food favorites ◦ Roast pork, ham, sausage, cheese, and dill pickle filling mounded on Cuban bread Flan ◦ Flavored with orange

53. The South: South Atlantic (SA) Popular desserts ◦ Peach pie in Georgia ◦ Pecan pie ◦ Key lime pie in Florida ◦ Ambrosia ◦ Puddings and custards  Bread puddings ◦ Candies  Divinity  Nut brittles

54. The South: South Atlantic (SA) Rural inland areas influenced by immigrants ◦ Scotch Irish immigrants in the Appalachians  Then into Kentucky and Tennessee ◦ English and Welsh settlers move to Piedmont areas ◦ Germans from PA move into Shenandoah Valley in Virginia and North Carolina  Hogs and hominy (pork and corn)

55. The South: South Atlantic (SA): Appalachian Mountains Consume every part of the pig Dairy cow kept Game supplemented the diet Greens popular ◦ Poke, dock, sorrel ◦ Turnip, dandelion, mustard Potatoes, hominy, okra, beets Cornbread, biscuits, dumplings, grits Pinto beans Watermelon Apple products Sorghum syrup Honey

56. The South: East & West South Central Early fare similar to Atlantic states but with more French influence ◦ French Acadians from Canada came to Louisiana Plantation life more dependent on cotton Big southern breakfasts and dinners Supper lighter version of dinner

57. The South: East & West South Central Pork and corn key ingredients ◦ Cornbread made with white cornmeal and no sugar ◦ French influence seen in bouillabaisse and mayonnaise Creole cuisine unique to New Orleans ◦ Blend of French, Spanish, African, English and Native American ◦ Celery, tomatoes, bell peppers, onions, and garlic are the hallmark flavorings

58. The South: East & West South Central Cajun fare created by French Acadians ◦ Limited to bayou country of Louisiana ◦ Gumbos, jambalayas, étouffées Native American influence in TX and OK ◦ Grits, greens, Gulf Coast seafood, Brunswick stews ◦ Beef dominant meat ◦ BBQ prevalent with hot, spicy seasoning

59. The South: East & West South Central ESC states share many culinary traditions French influence limited to coastal areas with seafood as main ingredient ◦ Shrimp, oysters, blue crabs Inland states associated with big breakfasts and hearty dinners ◦ Country ham, grits, red-eye gravy ◦ Fried chicken, greens, biscuits, corn bread ◦ Lard used for fat ◦ BBQ ribs

60. The South: East & West South Central Game meat prevalent ◦ Squirrels ◦ Frogs ◦ Bear meat ◦ Burgoo  Stew made with wild birds and game meats  Signature dish of Kentucky ◦ Eastern TN was diet similar to Appalachian fare ◦ Western half of state plantation style

61. The South: East & West South Central Catfish common in MS ◦ Leader producer ◦ Deep-fried in cornmeal, served with hush puppies and coleslaw Sweets, seasonal pies ◦ Fried pies from Alabama ◦ Mississippi Mud Pie ◦ Banana pie ◦ Moon pies from Chattanooga Pecans Apples

62. The South: East & West South Central Traditional beverages ◦ Buttermilk ◦ Coffee ◦ Iced tea ◦ Pop (s0da) ◦ Sassafras tea Alcoholic beverages ◦ Bourbon from KY  Corn whiskey aged in oak barrels  Mint julep is bourbon with sugar and mint ◦ Whiskey from TN  Uses maple wood charcoal to filter whiskey and aged in charred oak barrels

63. The South: East & West South Central WSC states share similarities due to geographical proximity but vary in historical differences Arkansas at the crossroads and foods reflect this ◦ Very diverse in terrain ◦ Settlers mostly of English or Scotch Irish heritage brought foods from the north ◦ Foods from the south added ◦ Texas BBQ added ◦ MO Ozarks foods added ◦ Leading producer of rice in the nation

64. The South: East & West South Central Northern Louisiana ◦ Pork and cornmeal Southern Oklahoma (Little Dixie) ◦ Pork, fried chicken, catfish, biscuits and cream gravy, cornbread, fried okra, and black-eyed peas common ◦ Not grits and buttermilk Eastern Texas ◦ Use extra butter, cream, eggs ◦ Many southern dishes and rice dishes

65. The South: East & West South Central Texas uses more beef ◦ Small family farms with corn, beans, native game ◦ Chicken fried steak a specialty ◦ Leading producer of beef, lambs and sheep German, Czech and Polish influence

66. The South: East & West South Central Louisiana with a French influence ◦ Seafood more important than pork or beef Bouillabaisse, gumbo, jambalaya Shrimp, oysters Crawfish ◦ Ethnic emblem of Cajuns ◦ Crawfish boil ◦ Crawfish étouffée (“smothered”) in a spicy tomato sauce.

67. The South: EWC, SWC Louisiana dishes use lots of rice ◦ Red beans and rice ◦ Dirty rice ◦ Foundation for gumbo and jambalaya Baked goods and sweets ◦ Petit-fours ◦ Beignets ◦ Pralines Café au lait

68. The South: East & West South Central New Orleans restaurant fare renown ◦ Oysters Rockefeller ◦ Bananas Foster Street food tasty ◦ Peacemaker sandwich  Fried oysters, tomatoes, onions with tartar sauce on French roll ◦ Po’boy sandwich  May be a peacemaker but often with deli meats, sausages, cheese ◦ Muffaletta sandwich is another version

69. The South: East & West South Central Oklahoma was US Indian Territory ◦ Highest percentage of Native Americans today  Traditional ethnic foods available but not widely consumed Oklahoma uses more flour than cornmeal ◦ Fare here derived from scarcity Some German, Italian, Tex-Mex

70. The South: EWC, SWC German and other central European influence seen in food Tex-Mex Cuisine ◦ Most distinctive Texan fare ◦ Mexican and Spanish  Adapted dishes ◦ Tamale pie, nachos, taco, enchiladas ◦ Chile con carne BBQ favored ◦ Two sauces  One to mop, one to serve  Beef, also goat All hot and spicy

71. The South: Health Concerns Health risk indicators higher than the rest of the nation Florida and West Virginia ◦ Average or above average in every health risk and mortality category AL, AR, KY, MS, OK similar profile ◦ Except heavy drinking is below average Rates of obesity highest in the nation

72. The South: Health Concerns Lack of leisure time exercise, diabetes, LBW, mortality rates are of concern in several states Death rates in WV particular high, exceeding the national average ◦ Heart disease (30% higher) ◦ Stroke (20% higher) ◦ Cancer (25% higher)

74. The West: Regional Profile Largest region in the nation Diverse landscape and climate First whites were explorers, trappers, miners, traders Spanish and Mexicans from the South Russians from the North Chinese and Japanese from the West English Scots, Welsh, Danes, Swedes, Slavs, Italians and Greeks from the Midwest

75. The West: Regional Profile Mountain States Arizona Colorado Idaho Montana Nevada New Mexico Utah Wyoming Pacific States Alaska California Hawaii Oregon Washington

76. The West: Regional Profile 22% of Americans live in the West ◦ Over half live in California Large numbers of ethnic groups ◦ 5x as many Pacific Islanders ◦ Twice the Asians, Latinos and Native Americans White heritage is Danish, Spanish, and Yugoslavian

77. The West: Regional Profile Hawaii ◦ Half of population is Pacific Islander or Asian New Mexico and California ◦ Higher percentage of Latinos New Mexico and Arizona  Large numbers of American Indians Alaska Natives – Inuits and Aleuts ◦ Make up 15% of population of Alaska

79. The West: Regional Profile 40% adhere to Christian faith ◦ Highest percentage in Utah  80% Mormon ◦ New Mexico  58%  Most Roman Catholic Higher than national average proportion of young people under 15 Lower than average percentage of persons over 65 Those living in poverty are at the national average

80. The West: Traditional Fare Historically food was poor and expensive Early settlers ◦ Miners ◦ Farmers ◦ Ranchers Food improved as irrigation improved and towns grew

81. The West: Traditional Fare Chinese and Mexicans brought highly seasoned foods and chile peppers Italians, Japanese and some Greeks introduced seafood specialties and teriyaki Many immigrants opened restaurants to serve needs of the towns Immigrants came and farmed, planting area with numerous fruits and vegetables

82. The West: Mountain States Varies between North and South ◦ ID, MT, UT and WY influenced by American and European settlers  Meats a specialty ◦ AZ and NM foods shaped by the limitations of the desert and Native American, Spanish and Mexican influences ◦ CO and NV have both influences

83. The West: Mountain States Game meats are favorites ◦ Venison ◦ Antelope ◦ Deer Game birds ◦ Geese ◦ Ducks ◦ Pheasant ◦ Partridge ◦ Grouse ◦ Wild turkeys Recreational hunting prevalent Salmon, bass, catfish Cattle and sheep ranching ◦ Colorado leading producer of lamb Bison raised and processed Poultry in Utah ◦ Turkey and eggs Pork in Montana

84. The West: Mountain States Forage grown to support meat production Potatoes from Idaho famous Native berries ◦ Huckleberries Other cash crops are grown ◦ Wheat ◦ Oats ◦ Barley ◦ Sugar beets ◦ Hops ◦ Beans ◦ Lentils ◦ Cherries ◦ Apples

85. The West: Mountain States Settlers of the region brought their favorite foods Wyoming very diverse ◦ French, Middle Eastern, German, Chinese Montana ◦ Scots, Scandinavian and Russian Idaho had the Finns and Welsh Colorado had Mexican influence

86. The West: Mountain States The Basques in Idaho and Nevada ◦ From Basque region in Spain ◦ Worked as shepherds and then sheep ranchers ◦ Women did the cooking and provided meals for the ranchers ◦ Basque potatoes  Sliced potato, onion and bacon casserole ◦ Established hotels and became famous for their family-style meals

87. The West: Mountain States In Utah, Roman Catholic Italians have maintained their food traditions ◦ Grow Mediterranean vegetables and seasonings Mormons in Utah brought preference for hearty foods from their European roots ◦ Mild spice ◦ Sweets and desserts ◦ As they do not consume alcohol, lemonade and “Brigham Young Tea” are popular  Sweetened hot water with milk

88. The West: Mountain States Southwestern region of the mountain states is arid and not conducive to growing crops Foods reflect these conditions Native American, Spanish and Mexican influence

89. The West: Mountain States Native American Influence ◦ Corn, beans ◦ Chile peppers ◦ Squash, pumpkins ◦ Pine nuts ◦ Nopales (cactus pads) ◦ Small game ◦ Blue corn tortillas called piki Spanish Influence ◦ Wheat ◦ Hogs ◦ Cattle ◦ Sheep ◦ Chocolate Blended ◦ Wheat tortillas ◦ Beef or lamb stews ◦ Fry bread made with wheat flour and lard

90. The West: Mountain States Sweets ◦ Chocolate ◦ Vanilla ◦ Cinnamon ◦ Other spices Anise cookies ◦ Biscochitos Sopaipillas Flan Puddings

91. The West: Mountain States Irrigation has helped agriculture in Arizona ◦ Grapefruit ◦ Lemons ◦ Melons ◦ Figs ◦ Tomatillos  Used in salsa verde  Other green sauces ◦ Jicama  Adds crunch to salads NM is leading producer of chile peppers

92. Pacific States Climate and geography varied Native Americans who lived near the Pacific lived on clams, mussels, and fish with local greens and berries Inland areas, acorns were foundation of the diet Oregon and Washington have abundant game, greens, wild mushrooms and berries

93. Pacific States Spanish were first to settle in California Cultivated numerous crops Raised cattle and hogs Mexico and Russia also were prominent in California history and left their influence Significant settlement did not occur until 1840s New settlers adapted their cuisines to local ingredients

94. Pacific States Coastal seafood a mainstay for many ◦ Clams ◦ Salmon ◦ Oysters ◦ Abalone California produces over half the fruits and vegetables consumed nationally

95. Pacific States Oregon known for fruit ◦ Pears ◦ Apples ◦ Prunes ◦ Plums ◦ Cherries ◦ Berries Also hazelnuts ◦ Filberts Washington known for apples ◦ Red and Golden Delicious ◦ Others Largest producer of cherries Onion Mint Spearmint

96. Pacific States Dairying is important throughout area ◦ CA first in milk production for the nation ◦ Known for their cheeses  Monterey Jack in CA California cuisine ◦ Emphasizes what is fresh and local ◦ Trendy Abundant use of fruits in Oregon

97. Pacific States No true ethnic flavors found in WA Limited German influence in Oregon California has numerous influence from early Chinese and Japanese influence ◦ More recently Asian, Ethiopian and Pacific Islanders ◦ Continues to draw immigrants from Mexico and Central America looking for migrant farm work

98. Pacific States CA has numerous premiere wine regions in state OR has a reputation for fine cool weather varietals WA best known for white wine Many different fruit wines

99. Pacific States Alaska has limited variety of foods Terrain and climate varied Little land suited for agriculture Seafood and game Wild berries and roots First white settlement on Kodiak Island ◦ Was Russian ◦ Brought kasha, blini, pirogs, and kulich Game meat was and still is popular

100. Pacific States Sheep, cattle and reindeer now raised Dairy operations provide milk, butter and cream Potatoes are very successful Other cold-weather crops ◦ Cabbage, cauliflower, rhubarb ◦ May grow HUGE due to long daylight hours of summer

101. Pacific States Alaska’s seafood main commodity Salmon, herring, halibut Shrimp and crab Most frozen or canned for export to the rest of the US and Japan

102. Pacific States Hawaii’s early diet based on starchy vegetables ◦ Taro  Poi ◦ Breadfruit ◦ Plantains ◦ Cassava ◦ Yams Possibly some chicken and pork

103. Pacific States Hawaiian foods include those with Japanese origins Chinese brought wok cooking, lychee Scottish scones and shortbreads Portuguese sweet bread often called Hawaiian bread Filipino fish sauces Korean kimchi

104. Pacific States Sugar cane historically was most important crop Pineapples Macadamia nuts Kona coffee Cattle ranches Seafood Maui onions ◦ Same as Vidalia

105. Pacific States: Health Concerns People in the West are healthier than the national average ID, NM, UT, WA all are average or below in EVERY health risk and mortality category High rates of heavy drinking in AZ, CA and NV Obesity rates lowest in the nation in CO ◦ Highest rates NM, CA, AK Death from stroke 25% above US average in OR