At nineteen, Hannah LeClaire already has a reputation in the village of Whitefish Harbor, in Michigan’s Upper Peninsula. She is given to solitary walks along the shore of Lake Superior, and on a cold April day she meets Martin Reed, who has just moved north from Chicago to renovate a dilapidated house he has inherited. Hannah immediately realizes that Martin, who is ten years her senior, is also an outcast and quite unlike anyone she has ever met.
 
A story of love, vengeance, and renewal, Fire Point depicts the young couple’s attempt to rebuild their lives. But when Hannah’s former boyfriend Sean Colby returns home after a mysterious early discharge from the army, he cannot accept the fact that she has a new lover and commits a series of increasingly violent acts against Hannah, Martin, and the house that has come to represent their future.
 
 

"Generations of men and women have stood on these beaches, listened to water rushing over these basalt rocks, and picked wild blueberries here well before I sailed into the Bayfield harbor. The families of those men and women are still here, tethered to a place where they can slip behind their ancestor’s eyes and take in essentially the same view."
—from the Introduction
In 2007, Mary Dougherty and her family moved from St. Paul to the tiny Bayfield Peninsula, surrounded by the waters of Lake Superior and Chequamegon Bay in far northwestern Wisconsin. There they set out to live their lives against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Through recipes, stories, and photos, this book explores what it means to nourish a family and a community. As Mary Dougherty incorporates what is grown and raised in northern Wisconsin into her family’s favorite dishes, she continues a cultural tradition begun by immigrants hundreds of years ago. The result is a one-of-a-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce from the farmers in and around Bayfield—pho made with beef bones from a farm in Mellen, Indian meatballs with curry powder made in Washburn, chowder with corn and potatoes from a farm stand in Ashland. As she knits herself into the Bayfield community, Dougherty comes to more fully grasp the intricate relationship between food and community.