Our major program is a combination bookclub and potluck we call "Dinner and a Book". It supports two of our Chapter's goals: promoting conviviality and education to improve food literacy. It is always an enjoyable event, with excellent food, interesting discussion and a chance to meet new people. Once a month, members get together in a private home to discuss a book we have chosen previously. All dishes are prepared by participants. One of our members writes out talking points as a point of departure for our discussion. If you'd like to join us, send an email to email@example.com.
The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes and thousands more-to the American plate.
Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious-or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food.
Each chapter in this startlingly original debut tells the story of a single dish and character, at once capturing the zeitgeist of the Midwest, the rise of foodie culture, and delving into the ways food creates community and a sense of identity. A quirky, hilarious, and vividly sensory story.
Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious living for armchair travelers, food lovers, and others who might wonder what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter.
In a groundbreaking theory of our origins, Wrangham shows that our adaptation to using fire, and resultant shift from raw to cooked foods, was the key factor in human evolution.
"Eating is not only a political act, it is also a cultural act that reaffirms one's identity and worldview," Enrique Salmón writes in our June book. “Eating the Landscape" is an essential resource for ethnobotanists, food sovereignty proponents, and advocates of the local food and slow food movements.
Stanley Crawford arrived in New Mexico as a novelist, and has been a major figure in the Dixon community and at the Santa Fe Farmers Market since the early 1970s. As his non-fiction books indicate, Crawford is well versed in marketing and in small-scale farming in Northern New Mexico.