Book picks similar to
Wisconsin Agriculture: A History by Jerry Apps
farming
wisconsin
non-fiction
history
Haunted Wisconsin
Michael Norman - 1979
Containing more than 70 true tales throughout Wisconsin, this is a newly revised edition of an all-time favorite collection of stories.
A Conspiracy of Crowns: The True Story of the Duke of Windsor and the Murder of Sir Harry Oakes
Alfred de Marigny - 1990
Its portrayal of the Duke of Windsor as a Nazi sympathizer--who would stop at nothing to hide it--is sure to make headlines. Black-and-white photographs.
The Dumbest Kid in Gifted Class
Dan Ryckert - 2016
Whether through his writing, live appearances, tweets, or thousands of hours of videos and podcasts, his work has been seen by many. He’s set two Guinness World Records, earned the ire of legendary baseball players, penned two novels about an alligator fighter pilot, raised thousands for charity via custom Super Mario Bros. levels, and works a side job as a professional wrestling manager. These are the stories that people already know. Before jumping headfirst into the public eye, Ryckert’s history was just as unique. He’s been a Catholic schoolboy and an insufferable movie theater employee. He’s befriended the insane and almost been stabbed. Time and time again, he’s taken long shots that have inexplicably paid off in ridiculous ways. Dan Ryckert’s history of unlikely events didn’t start in 2009. They were happening for 25 years prior to that, and the details can be found in The Dumbest Kid in Gifted Class.
When the Meadowlark Sings: The Story of a Montana Family
Nedra Sterry - 2003
Prize-winning novelist Cai Emmons praises Sterry by saying she really knows how to tell a story. Sterry grew up in a succession of isolated one-room schools in northern and central Montana, where her mother, a teacher, eked out a living. A must read for anyone who loves Montana and its rich history.
The Third Plate: Field Notes on the Future of Food
Dan Barber - 2014
Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.