Ramps: the Cookbook

The Editors of St. Lynn's Press have a combined 50+ years of publishing experience. St. Lynn's specializes in books on organic and sustainable living, including recent titles on vegan cooking and wild foraging.Chef Todd C. Gray (Foreword) was already a star chef when he opened Washington DC's acclaimed Equinox restaurant, that has quickly become a leader of the sustainable and seasonal food movement (in ramp season, Equinox showcases Chef Gray's favorite ramp recipes). With a mission of using local, community-farmed ingredients whenever possible, Gray works with local farmers to develop food of all varieties, making him the perfect partner for St. Lynn's Press' own mission toward sustainability and green living. The Virginia native graduated with honors from the Culinary Institute of America and has won many regional awards for excellence. He also works with Michelle Obama on her Chefs Move to School program to improve children's nutrition. Glen Facemire (Introduction) lives in Richwood, WV, The Ramp Capital of the World, and owns the world's only ramp farm. Mr. Facemire is an advocate of sustainable practices in cultivating the wild ramp, since the ramp's popularity is threatening its very existence in some unprotected areas.