Pre-Order This Immeasurable Place:
Food and Farming from the Edge of Wilderness
With This Immeasurable Place, you can expect everything you loved about our first book, With a Measure of Grace: gorgeous recipes and photos, thoughtful and funny stories from the kitchen, and tales of some unique challenges and joys that come from running a restaurant in a tiny, remote community. You’ll read profiles of people who support and inspire us, such as our farmers, our wonderful volunteers, and our eclectic staff (including kids who grew up working in our kitchen and are now adults with kids of their own working in our kitchen, which does not make us feel old, nope, not one bit). We’ll include stories of local ranchers and community friends, and yes, of course, our awesome animal cohorts (chickens and goats and cats, oh my!) But we also have much more to tell this time around, and we’re thrilled to be sharing it with you. In the eleven years since we published With a Measure of Grace, we’ve grown tremendously, and a lot has changed. With This Immeasurable Place, we’ll focus largely on our farm and farmers, what it means to live and work at the edge of vast wilderness, and our evolving food philosophy.
“A remarkable book that celebrates a remarkable restaurant in a scenically stunning area of Utah. Few restaurants reflect a sense of place and purpose as fully as this, and even fewer can capture that spirit on the pages of a book. The women behind both, Blake Spalding and Jen Castle, have created magic, through their food, their belief in sustainable agriculture, their zest for life, their integrity, and most importantly, through their belief in community. Read their extraordinary story, come to know the farmers and friends who help them succeed, and then recreate and share their simply inspiring food at home”
– Bill Jamison, three-time James Beard award-winning cookbook author
With a Measure of Grace:
The Stories and Recipes of a Small Town Restaurant
With a Measure of Grace recounts with sensitivity and wit the tale of a women-owned, Buddhist-based restaurant becoming a community anchor in a small Mormon town. Within the book's 176 beautiful, color-photographed pages, former backcountry caterers and professional river chefs Blake Spalding and Jen Castle share their struggles and successes as the co-owners of Hell's Backbone Grill. Spalding and Castle began with the goal to meld their ideas of place-based, seasonally appropriate cuisine, right livelihood, environmental ethics and social and community responsibility into a restaurant they would operate with compassion, generosity, loving kindness and grace. They were unaware at the time that given the unusual circumstances of their venture, this plan would be the restaurant's only chance of survival.
Located in the heart of the Grand Staircase-Escalante National Monument, Boulder, Utah, was the last town in the nation to receive year-round mail by mule train. Today it has no stoplight, ATM, grocery store or medical facilities. But it has Zagat-rated Hell's Backbone Grill which, despite all odds, has won the acclaim of national and international media. Sixty-five favorite recipes accompany charming anecdotes, old-fashioned rural wisdom and introductions to captivating local characters, making With a Measure of Grace a warm, earthy, and unforgettable read.
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