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Tag: #books
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Destination Heartland: A Guide to Discovering the Midwest’s Remarkable Past
“I wanted to dispel the myth that the Midwest is boring,” Cynthia Clampitt tells me when I ask about the inspiration for writing Destination Heartland: A Guide to Discovering the Midwest’s Remarkable Past (University of Illinois Press), her book about the many fascinating places to visit in the stretch of our country from the Dakotas to Ohio.

I’m happy to report that Clampitt’s goal was a success. Her book takes us to both well-known and out-of-the-way destinations that offer a historic perspective and—in some cases—a culinary delight. Think of it as an in-depth historical travel guide and choose from a plethora of places to read about and/or visit covered in her book. I certainly have a few I now want to explore. These include the Amana Colonies in Iowa which started off as a religious society that escaped religious persecution in Germany. But though it’s rooted in the past with many places to visit such as the High Amana General Store and Zuber’s Homestead Hotel which was built in 1862) it’s also one that embraced technology producing, writes Clampitt, “many high-end electronic products, including everything from microwave ovens to washing machines.”

Strictly old-fashioned though is the recipe Clampitt shares for pickled ham that was given to her the Ronneberg Restaurant which opened more than 70 years ago in Amana. Pickled ham, one of the specialties of the area, can also be purchased in jars at the Amana Meat Shop & Smokehouse that dates back to 1855.
Clampitt, a Chicago-based food historian and travel writer who has also authored other books including Midwest Maize: How Corn Shaped the U.S. Heartland, who says she also wants to keep these icons of the past from disappearing by creating an interest to visit them, learned to appreciate iconic Midwestern destinations when young and visiting places with her family. That developed a long-time fascination that endures to this day.
This love of exploration isn’t confined to just the Midwest. Clampitt has visited thirty-seven countries on six continents.
“When I’m not traveling, I’m thinking of traveling,” she says, adding that she does a lot of research in preparation as well.
Indeed, since the publication of her book, she has racked up more destinations so here’s hope for a sequel to her book. No matter what, Clampitt will keep traveling and she invites others to do so as well.
“There are so many places in the Midwest to visit that are remarkable, I don’t want them to vanish,” says Clampitt. “I hope people get in their cars and go visit.”
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Deliberate Cruelty: Truman Capote, The Millionaire’s Wife, and the Murder of the Century
With the grit and determination to overcome very similar hardscrabble backgrounds, Truman Capote and Ann Woodward both rose to pinnacles in New York’s glittering mid-century high society. But overcoming such comparable odds didn’t make them fast friends. Instead, Ann’s coarse description of Capote’s sexual orientation turned him into a virulent foe. Eventually, each would plummet, losing friends and their reputations.
Their paralleled rise and fall is chronicled in Roseanne Montillo’s Deliberate Cruelty: Truman Capote, The Millionaire’s Wife, and the Murder of the Century, a juicy true crime tome that takes us into the lives of headliners of the time such as the Duke and Duchess of Windsor, Lee Radziwill, Claus von Bulow (who would later be accused of attempting to murder his wife), and Babe Paley.

Ann and Billie. Photo source Wikipedia.
For Ann Eden, her romance with Billie started so well. She worked the midnight to 3:00 a.m. shift at Felipe’s, a popular Manhattan night club, performing in a white bathing suit, black fishnet stockings, and high heels. Admirers would invite the dancers to their tables for a cocktail and, possibly, negotiations. There were rumors that Ann was available for more than just drinks and Billie, the handsome heir to a banking fortune, was an attentive beau, who showered her with gifts. There was one drawback: He was married, and she was just a showgirl with a bad pedigree for those who keep score of such things.
But Ann’s beauty and moxie was such that she negotiated for more and ultimately landed one of the biggest matrimony catches when she and Billie wed. But this was no Cinderella marriage despite the expensive homes, extensive wardrobe of designer duds and fur coats, and invitations to soirees packed with a who’s who of upper crust New Yorkers. Ann often felt an overwhelming sadness which she treated with the use of tranquilizers. It wasn’t a good mix with the cocktails she and Billie also overly imbibed. The couple was known for their stupendous, alcohol-fueled rages.
The night Ann shot Billie had proceeded along those lines. Returning from an exquisite party where the candles were soaked in Chanel Number 5 and the table set with silver and the finest China, the two returned to their 43-acre estate and retreated into separate bedrooms. Waking up an hour or so later to the sound of a crash, Ann reached for the shotgun she kept nearby. A burglar had been breaking into houses in their rich neighborhood and Ann, as she would tell police, thought they were being robbed. She fired twice—and only then realized she had killed her husband.

Truman Capote in 1959
Was it a deadly mistake? Or had Ann purposefully fired, knowing it was Billie? After all, if he divorced her, she might lose everything. As his widow, she could maintain the wealthy lifestyle she had struggled so hard to achieve. Billie’s family and friends thought they knew.
As for Capote, he was still riding high on the success of In Cold Blood, which ironically is credited as being the first in the now burgeoning true crime genre. Ann was cleared of her husband’s murder, but Capote was on her trail now. It wasn’t going to be pretty.
“Both were vulnerable and mean,” writes Montillo in the prologue to her book. “Both were familiar with violence and the violence that caused the death of Billy Woodward would, as recounted by Truman Capote 1975, incite fresh violence that would ultimately destroy them both. What began with insults in Saint Moritz would end in death for one and ignominy for the other.”
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Singapore Cooking: Fabulous Recipes from Asia’s Food Capital
“If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.”
In the late 1800s and early 1900s, chop suey houses were all the rage. Opening early and closing late, they were a place to get a good, cheap meal no matter what time of day or night. Over the following decades chop suey and chow mein remained the go-to dishes for those ordering Asian food. It wasn’t until the late 1960s that American diners discovered other regions of Chinese cuisine, Hunan and Szechuan being the first two major ones. For those who loved the flavors of Asia, Malaysian, Indian, Thai, Korean, and Vietnamese were also added to the selection of what to eat and cook. But Singapore gastronomic endeavors were often overlooked.
Not anymore.
To those in the know, Singapore cuisine has always been, as Terry Tan and Christopher Tan write in their introduction of the cookbook Singapore Cooking: Fabulous Recipes from Asia’s Food Capital (Tuttle Publishing), a topic of utmost importance.
“Some wag once said that the quickest way to start a debate in Singapore is to walk up to a random group of people and ask them “So where can I get the best chicken rice?” the two Tans write in the book’s foreword.
The great Anthony Bourdain also weighed in about the foods of this island nation saying, “New York may be the city that never sleeps, but Singapore’s the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore’s probably the best place you can go . . .”
Looking through this glossy paged book with its full-color photos and 100 recipes including those for such dishes as Ayam Tempra–Chicken Braised in Spicy Sweet Soy, Gulai Prawns with Pineapple, Nangka Lemak Young Jackfruit Coconut Curry, and Coconut Pancakes with Banana Sauce, it’s easy to agree that Singapore gastronomy is all “shiok” or in other words “sublime and unspeakably wonderful.”
But though it all sounds delicious, this isn’t necessarily an easily accessible cookbook. Ingredients such as dried prawns, pandanus leaves, and tamarind may mean for many not only a search or special trip to an Asian grocery store but also an added expense and one where they’ll wonder when they might use the product again. Despite this, for anyone who wants to explore a multicultural cuisine that encompasses influences from many of the surrounding countries as well, it is very much worth the effort.
To make it easier for the novice, the authors have organized their book into chapters such as “Marinades, Chutneys, Sambals and Achars” and “Breads, Rice and Noodles” and included a nice glossary of ingredients (with photos!) as well as a brief history of Singaporeans cuisine.
If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.
About the Authors and Photographer
Terry Tan is a distinguished cooking teacher, food consultant, food historian, and writer who has been dishing up Singaporean delights to people around the world for many years. He writes and broadcasts regularly on Asian and Oriental food and cookery from his base in London.
Christopher Tan is an award-winning writer, cooking instructor, and photographer who contributes articles, recipes and pictures to numerous magazines in Asia. Singaporean by birth, he grew up in London and now hangs out anywhere there is good food. You can find his work at www. foodfella.com.
Edmond Ho is a noted food, travel, and lifestyle photographer based in Singapore. In the late 1990s, he introduced a new style of food photography in Singapore using extreme close-ups and blurred backgrounds together with natural lighting. He has done shots for more than 25 cookbooks.This review originally appeared in the New York Journal of Books.
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Murder and Mayhem by Malware … Bits and Bytes That Steal and Kill…
Ross Carley’s first four novels feature PI and computer hacker Wolf Ruger, an Iraq vet with PTSD. Dead Drive (2016) and Formula Murder, set in the formula racing industry (2017) are murder mysteries.

Cyberthrillers Cyberkill (2018) and Cryptokill (2020) are books one and two of the Cybercode Chronicles. His fifth novel, The Three-Legged Assassin, featuring assassin Lance Garrett, was released in February 2022. Ross is an artificial intelligence and cybersecurity consultant. He and Francie split their time between Indiana and Florida.

Ross Carley, a former engineering professor who served as a military intelligence officer and was the CTO of a defense contractor, is also the author of four books in the computational intelligence area.

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