Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California's drought-stricken Central Valley and a wealth of places in between. How has this once-abundant resource reached this point, and what can we do to safeguard wild populations for future generations' Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Fish hatcheries and farms serve modern appetites with a domesticated "product"-While wild runs of salmon dwindle across the globe. Long a source of sustenance among native peoples, salmon is now more popular than ever. Our fascination with these superlative fish is as old as humanity itself. For others still, it's the jolt of adrenaline on a successful fishing trip.
For others, it's the catch of the day on a restaurant menu, or a deep red fillet at the market. For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry grizzly bear on TV. On-screen credits include the PBS TV series “Food Forward,” the Travel Channel, and “The Perennial Plate.” Cook lives in Seattle.Summary: From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon. He has been profiled in Bon Appetit, WSJ magazine, Whole Living, and, and his writing appears in numerous magazines, newspapers, and online journals, including National Geographic Travel, Outside, Eating Well, Gray’s Sporting Journal, and Seattle Magazine, where he was a regular columnist for a decade.
His books include Upstream: Searching for Wild Salmon, from River to Table, a finalist for the Washington State Book Award, The Mushroom Hunters: On the Trail of an Underground America, winner of the 2014 Pacific Northwest Book Award, and Fat of the Land: Adventures of a 21st Century Forager, which The Seattle Times called “lyrical, practical and quixotic.” Cook’s work has been nominated for two James Beard Awards (20), a Society for Environmental Journalists award, and a Pushcart Prize. Langdon Cook is a writer, instructor, and lecturer on wild foods and the outdoors.
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