BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Slow Food Russian River - ECPv6.16.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Slow Food Russian River X-ORIGINAL-URL:https://www.oldsf.bmkt.net X-WR-CALDESC:Events for Slow Food Russian River REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20160313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20161106T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20170312T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20171105T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20180311T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20181104T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20190310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20191103T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20200308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20201101T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191114T190000 DTEND;TZID=America/Los_Angeles:20191114T210000 DTSTAMP:20260513T061401 CREATED:20190211T181450Z LAST-MODIFIED:20191001T192708Z UID:8444-1573758000-1573765200@www.oldsf.bmkt.net SUMMARY:Book Group: One Size Fits None\, by Stephanie Anderson DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]The Slow Food Russian River Book Group will discuss from One Size Fits None: A Farm Girl’s Search for the Promise of Regenerative Agriculture (2019) by Stephanie Anderson. \nThe Book Group usually meets the first Thursday of the month\, 7 – 9 pm\, at a location chosen by the rotating moderators\, be it their home\, a bar or restaurant\, a park or meadow\, or a public library or square. It’s a convivial dinner\, unless we meet at a bar or restaurant. Please bring a side dish or dessert for four and a beverage. \nTo RSVP and get directions please email the SFRR Book Group  If you have not attended the Book Group before please tell a bit about yourself. Same if you wish to receive the newsletter of the Book Group.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n\nEditorial Reviews\n\n\n\n\n“For reasons of public health and in the interest of a healthy planet\, our corporate food system badly needs to be repaired. In One Size Fits None\, Stephanie Anderson crisscrosses the country\, visiting the intrepid farmers who practice exactly the sort of farming techniques that will serve as models for that needed reform.”—Matt Sutherland\, Foreword\n(Matt Sutherland Foreword) \n“Though these recollections have become complicated for Anderson due to her recent research\, she writes convincingly that it is possible for her family’s farm—and all farms— to find and implement the sustainable practices that will carry them into a better future. Even readers who are not directly involved in food production will come away from this book as more informed consumers\, able to make better decisions about purchasing the food that sustains us\, and with a much deeper understanding of how agricultural production has changed. And how it will—how it must—change again.”—Katrina Gersie-Spronk\, Hopper\n(Katrina Gersie-Spronk Hopper) \n“It takes an agriculture reporter turned creative writer like Stephanie Anderson to do the legwork of reporting and research to explain how the world of industrial agriculture works. She does so clearly and convincingly\, on every page of this book. But she’s not just throwing flames at big ag or careless consumers. She positions herself in the center of the bullseye\, as she considers her own family ranch and what she’s come to understand as unsustainable management practices taking place there.”—Julianne Couch\, Daily Yonder\n(Julianne Couch Daily Yonder 2019-02-04) \n “A brave and clear-eyed book by a farmer’s daughter about the problems in our agriculture and the factors that keep farmers from making it better. Stephanie Anderson . . . points the way toward an agriculture that regenerates our soil\, our land\, and our hopes.”—Kristin Ohlson\, author of The Soil Will Save Us\n(Kristin Ohlson 2018-03-02) \n“Stephanie Anderson deftly counterpoints profiles of innovative farmers with affectionate yet honest reflections on her family’s farm—and the compromises the industrial model demands. Anderson is a strong\, new voice for an agriculture that works for public health\, for nature\, and for farmers.”—Judith D. Schwartz\, author of Cows Save the Planet and Water in Plain Sight\n(Judith D. Schwartz 2018-03-02) \n“One Size Fits None should be required reading for anyone who yearns for a clear-headed and informed account of our dysfunctional corporate food system\, which also examines hopeful models for reform.”—Andrew Furman\, author of Bitten: My Unexpected Love Affair with Florida and Goldens Are Here\n(Andrew Furman 2018-03-02) \n\n\n\n  \n[/vc_column_text][/vc_column][/vc_row] URL:https://www.oldsf.bmkt.net/event/book-group-one-size-fits-none-by-stephanie-anderson/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2019/02/onesizefitsnonewithstephanieanderson.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190905T190000 DTEND;TZID=America/Los_Angeles:20190905T210000 DTSTAMP:20260513T061401 CREATED:20190822T224458Z LAST-MODIFIED:20190906T232323Z UID:8683-1567710000-1567717200@www.oldsf.bmkt.net SUMMARY:Book Group: Dark Day\, Dark Night: A Marijuana Murder Mystery\, by Jonah Raskin DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]Jonah Raskin and the Slow Food Russian River Book Group will be hosting a dinner conversation about Jonah’s second crime novel\, Dark Day\, Dark Night: A Marijuana Murder Mystery\, on Thursday\, September 5\, 7-9pm\, at his home on Petaluma Hill Road. Address with RSVP.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\nHe will talk about his food research for his murder mystery and read a few passages pertaining to food and food labor. This is the second novel in a series about the private eye Tioga Vignetta. The first was Dark Land\, Dark Mirror: An Eco-Noir Mystery.\n\nPlease bring a beverage and/or dessert or side dish inspired by Jonah’s novel.\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]The book is for sale at Copperfields\, and at other bookstores\, online or brick.  Jonah Raskin has been a frequent contributor to our blog\, most recently of his piece about Go\, Go\, Goguette Bakery in Santa Rosa. \n\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]Publisher’s blurb: “Jonah Raskin’s raucous oddball noir\, set in the hotels\, cantinas\, and marijuana fields of Sonoma Valley\, is a steamy pozole peppered with characters like Billy Bones\, No Name\, and Turquoise Woman\, with an unforgettable turn by a snubnose-packing private eye named Tioga and her sidekick/lover Camilla. A definite contact high.” \n\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\nFood in “Dark Day\, Dark Night: A Marijuana Murder Mystery”\nFood of a sort begins on page 9 when Tioga\, the investigator has a macchiato and a brioche for the first meal of the day\, \nOn page 46\, there is an exotic party in the Mar Monte\, the luxury hotel\, where pakoras and samosas are served. \nOn page 69\, Tioga and her pal Camilla share popcorn when they go to a movie in town. \non page 76\, Tioga\, Camilla and Storm go to the restaurant\, a Chez Nous\, in the hotel\, order margaritas\, a Cobb salad\, a grilled pork chop with mashed potatoes\, and duck confit. \nOn pages 107 and 108\, Tioga and Gina have Napoleons and éclairs with tea. \non page 122 a homeless Mexican woman and her son share the remains of something that looks like moo shu pork from a Chinese restaurant. \n139 and the following pages\,  at the Mexican restaurant\, El Buen Comer\, there’s agua fresca\, chile rellenos\, corn chips\, guacamole\, and on page 143-144 fish tacos\, and Dos Equis. \non page 173 Tioga and Camilla go to the Mexican market that’s selling mangos\, papayas\, bananas\, apples\, pineapples and carambolas\, as well as corn and nopales\, and jalapenos. \non page 191\, we learn that Jonny Field\, the chef at the Mar Monte makes morels with cheddar cheese\, risotto with pomegranate\, arugula\, and pork\, including the skin\, and for desert\, blackberries\, ginger\, Balsamic vinegar and licorice root. \nAt the elegant dinner party—with Paul Lipski (aka “the Lip”) and Aden serving Johnny Field’s food\, there is rabbit terrine (page 213)\, scallops (214)\, roasted\, stuffed duck breast (216) with chard and roasted potatoes (218) and on page 226 panna cotta. \non pages 232 and 233\, Tioga and Camilla have sex in the pantry at the hotel\, which has on the shelves pasta\, za’atar\, garlic\, ginger\, arrowroot\, anise\, and saffron. \non page 238\, the next morning\, Tioga has a croissant and a cappuccino. \non page 239\, the breakfast menu at the restaurant in the hotel has a vegetarian hash\, Sonoma duck confit and mimosas. \non page 261\,  Billy Bones raises pigs. \nOn page 288 Victoria Sanchez\, Camilla’s mother\, makes tamales\, rice\, black beans\, fried plantains and pico de gallo\, \na climatic gunfight takes place at the Mexican restaurant on pages 304-305. \non page 323\, the Turquoise Woman serves Tioga mint tea in Japanese-style tea cups. \nand last but not least\, on page 336 Tioga goes into the cold cellar at the hotel and sees sacks of potatoes\, carrots\, cabbages and apples that are stored there. She picks up an apple and says on page 337\, “Nobody blames apples for rapes and murders.” Then she takes a bite and looks at herself in the full-length mirror.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\nAbout the Author\nJonah Raskin is the author of 14 books\, including biographies of Jack London\, Allen Ginsberg and Abbie Hoffman. He has a Ph.D. from the University of Manchester in England where he studied with Frank Kermode. His B.A. and M.A. are from Columbia\, a school he attended because Ginsberg and Kerouac had been there. A performance poet\, Raskin is the author of seven poetry chapbooks and performs his work with jazz musicians. His first teaching job was at Winston State College in North Carolina\, his second at the State University of New York at Stony Brook and his third at Sonoma State University where he taught for thirty years in both the English Department and Communication Studies. He has been a book reviewer and a book critic for The San Francisco Chronicle and the Santa Rosa Press Democrat\, and a restaurant reviewer forThe Bohemian. He is current a staff reporter for Valley of the Moon magazine and writes about everything the editor assigns him\, from drug addiction and wine tasting rooms to bicycles and baseball. He has written his first murder mystery titled Dark Land\, Dark Mirror which was published in 2017. Among his other books are Field Days\, Natives\, Newcomers\, Exiles\, Fugitives\, My Search for B. Traven\, For The Hell of It: The Life and Times of Abbie Hoffman and American Scream: Allen Ginsberg’s “Howl” and the Making of the Beat Generation. He was a Fulbright Professor in Belgium where he taught American Literature in Antwerp and Ghent. In the Spring of 2017\, he lectured on Indian film and literature at several universities in and around Delhi\, India.[/vc_column_text][/vc_column][/vc_row] URL:https://www.oldsf.bmkt.net/event/book-group-dark-day-dark-night-a-marijuana-murder-mystery-by-jonah-raskin/ LOCATION:Private Home in Rohnert Park\, Rohnert Park\, CA\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2019/08/raskin-with-darkday.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190502T190000 DTEND;TZID=America/Los_Angeles:20190502T210000 DTSTAMP:20260513T061401 CREATED:20190411T150718Z LAST-MODIFIED:20190416T012954Z UID:8508-1556823600-1556830800@www.oldsf.bmkt.net SUMMARY:Book Group: Lot's Wife: Salt and the Human Condition\, by Sallie Tisdale DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” top_margin=”10″ width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]The Slow Food Russian River Book Group will discuss Lot’s Wife: Salt and the Human Condition\, by Sallie Tisdale on May 2\, 7-9pm in Sebastopol\, CA. \nThe Slow Food Russian River Book Group usually meets the first Thursday of the month\, 7 – 9 pm\, at a location chosen by the rotating moderators\, be it their home\, a bar or restaurant\, a park or meadow\, or a public library or square. It’s a convivial dinner\, unless we meet at a bar or restaurant. Please bring a side dish or dessert for four and a beverage \nThis month’s host is Zeno Swijtink. He writes: “This book is a delightful reflection on my most favorite ingredient\, full of surprising and fascinating angles.” \nLocation in Sebastopol will be sent to you after RSVP. Book is available online for $4.49. Please bring a dish where salt plays a remarkable role and\, if you can\, a small\, labeled jar with your special salt. \nTo RSVP and get directions please email the SFRR Book Group  If you have not attended the Book Group before please tell a bit about yourself. Same if you wish to receive the newsletter of the Book Group.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_color=”#ffffff” column_border_style=”solid” bg_image_animation=”none”][vc_column_text css=”.vc_custom_1555378183130{border-right-width: -20px !important;padding-top: 20px !important;padding-bottom: -10px !important;padding-left: -20px !important;background-color: #97ccc6 !important;border-radius: 20px !important;}”]\nThis is an extraordinary book that I absolutely adore. She is a phenomenal writer AND an oncology nurse\, too.\nI quoted from the book when I wrote my book on salt and pepper. Her work\, all of it\, really inspires me.\nmichele anna jordan \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\nAbout Lot’s Wife\nSallie Tisdale’s extraordinary meditation on life & human experience. She peers into the salty universe of the unborn fetus\, into the depths of the Great Salt Lake & into the shafts of a 1000-year-old mine\, where human hands have carved chandeliers\, even cathedrals\, of salt. We learn about kidneys & high blood pressure; about salt domes miles wide\, miles thick; about tribes that eat no salt & tribes that drink only salty water; about beef jerky\, crocodile tears\, sailors’ songs & the Salt Tax. Sociologically\, biologically\, economically & metaphorically\, Lot’s Wife examines salt in all its myriad forms & uses[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n\n\nDetails\nTitle\nLot’s wife: salt and the human condition\nAuthor\nSallie Tisdale\nSubjects\nSalt in the body\nSalt — Miscellanea\nNotes\nIncludes bibliographical references (pages 194-204) and index.\nPublisher\nNew York : Holt\nCreation Date\n©1988\nFormat\n214 pages ; 22 cm.\nLanguage\nEnglish\nIdentifier\nISBN : 0805009205\nISBN : 9780805009200\nDewey : 612/.01524\nLC : QP535.N2 T57 1988\n\n\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\nReviews\nSalt\, in All Its Facts and Implications\, NY Times\, November. 18\, 1988 \nKIRKUS Review\, Oct. 1\, 1988 \n[/vc_column_text][/vc_column][/vc_row] URL:https://www.oldsf.bmkt.net/event/book-group-lots-wife-salt-and-the-human-condition-by-sallie-tisdale/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2019/04/Lots-Wife-with-Sallie-Tisdale.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190404T190000 DTEND;TZID=America/Los_Angeles:20190404T210000 DTSTAMP:20260513T061401 CREATED:20190317T220010Z LAST-MODIFIED:20190317T220010Z UID:8486-1554404400-1554411600@www.oldsf.bmkt.net SUMMARY:Book Group: something to food about\, by Questlove and Ben Greenman DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]The Slow Food Russian River Book Group will discuss something to food about – Exploring Creativity with Innovative Chefs\, by Ahmir “Questlove” Thompson and Ben Greenman. Foreword by Anthony Bourdain and photographed by Kyoko Hamada. \nThe Slow Food Russian River Book Group usually meets the first Thursday of the month\, 7 – 9 pm\, at a location chosen by the rotating moderators\, be it their home\, a bar or restaurant\, a park or meadow\, or a public library or square. It’s a convivial dinner\, unless we meet at a bar or restaurant. Please bring a side dish or dessert for four and a beverage \nThis month’s host is Beth Sawatzky. She writes: “There are not many books that I check out of the library\, read and then know I want it for my own. ‘something to food about’ is one of them. Questlove says “This is not your typical food book…Think of it as a tour through different food studios…getting inside the minds of the artists.” I look forward to a leisurely evening of food & conversation. Which in my mind was the essence of the beginnings of the ‘Slow Food’ movement.” \nLocation in Healdsburg will be send to you after RSVP. Limited to 10 participants. \nTo RSVP and get directions please email the SFRR Book Group  If you have not attended the Book Group before please tell a bit about yourself. Same if you wish to receive the newsletter of the Book Group.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]ABOUT SOMETHING TO FOOD ABOUT \nIn somethingtofoodabout\, drummer\, producer\, musical director\, culinary entrepreneur\, and New York Times bestselling author\, Questlove\, applies his boundless curiosity to the world of food. \nIn conversations with ten innovative chefs in America\, Questlove explores what makes their creativity tick\, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. \nFood is fuel. Food is culture. Food is history. And food is food for thought. \nFeaturing conversations with: Nathan Myhrvold\, Modernist Cuisine Lab\, Seattle; Daniel Humm\, Eleven Madison Park\, and NoMad\, NYC; Michael Solomonov\, Zahav\, Philadelphia; Ludo Lefebvre\, Trois Mec\, L.A.; Dave Beran\, Next\, Chicago; Donald Link\, Cochon\, New Orleans; Dominque Crenn\, Atelier Crenn\, San Francisco; Daniel Patterson\, Coi and Loco’l (now closed)\, San Francisco; Jesse Griffiths\, Dai Due\, Austin; and Ryan Roadhouse\, Nodoguro\, Portland[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n\n\n\nPRAISE for Questlove’s somethingtofoodabout\n“It’s a fresh ride.”–New York Times \n“With somethingtofoodabout\, Quest (aka Philadelphia’s Ahmir Thompson) dives head first into the topics that get chefs talking: What is creativity? How are art and food related? What does the future hold for food and cooking? Questlove sits down with some of the most exceptional chefs in America\, including Daniel Humm (Eleven Madison Park)\, Dominique Crenn (Atelier Crenn)\, Michael Solomonov (Zahav)\, and Daniel Patterson (Coi). Questlove himself plays an equal part in getting the answers\, providing examples and references to his own life as a musician and creator as he talks with food luminaries about the thorny questions surrounding creativity.”–Eater \n“Somethingtofoodabout is really a passion project. For Questlove\, it’s not about the food business\, but rather the ideas\, the concepts\, and the imaginations behind the chefs who feed him. There are no recipes and no how-tos. For Questlove\, the only how-to you need to know is how to appreciate and understand the taste\, the process\, and the journey of the idea.”–Vogue \n“An enjoyable\, frequently surprising exploration of creativity.”–Kirkus Reviews\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]Questlove\, cofounder of hip-hop superstars the Roots and bandleader for Jimmy Fallon’s The Tonight Show\, is one of our great cultural commentators—a wide-ranging mind whose interests span from music to politics to race to design to food. He is the author of Somethingtofoodabout: Exploring Creativity with Innovative Chefs. To learn more\, visit questlove.com. \nBen Greenman is a contributing writer at The New Yorker. His novels and short story collections include The Slippage and Superbad. His short fiction has appeared in the Paris Review\, Zoetrope: All Story\, McSweeney’s\, Opium Magazine\, the Mississippi Review\, and elsewhere. He lives in Brooklyn.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n\n\n\n[/vc_column_text][/vc_column][/vc_row] URL:https://www.oldsf.bmkt.net/event/book-group-something-to-food-about-by-questlove-and-ben-greenman/ LOCATION:Private home in Healdsburg\, Healdsburg\, CA\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2019/03/somethingtofoodaboutwithauthor.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20181209T153000 DTEND;TZID=America/Los_Angeles:20181209T183000 DTSTAMP:20260513T061401 CREATED:20181109T184241Z LAST-MODIFIED:20181109T230131Z UID:8142-1544369400-1544380200@www.oldsf.bmkt.net SUMMARY:Cookie Swap\, and Book Group: American Cookie\, by Anne Byrn DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]The December 2018 meeting of the SFRR Book Group coincides this year with the Slow Food Russian River 2018 Holiday Party\, on December 9th. It includes an American Cookie Swap. Preferably cookies made with California Grain and other local and regional ingredients.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]About the Cookie Swap \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]About California Grain \nThe California Grain Campaign is led by small-scale farmers who are growing a diversity of identity-preserved\, whole grains. This is the one place to read about the farmers and the grains they grow — and how you can get them to your table! Order the California Grain Catalog 2017. \nThe 20% by 2020 Campaign wants to ensure that small-scale California grain farmers can get their whole grain to eaters\, and for eaters to have easy access to healthful\, local whole grain products. The obvious site that brings together local producers and eaters is the farmers’ market. \nThe Campaign works with California farmer’s market organizations to require a minimum of 20% locally grown whole grain in products sold in those markets by 2020. That means that in 2020\, you can bite into a farmers’ market pretzel and 20% will be delicious locally grown\, whole grain. More…[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]About the Author \nAnne Byrn is known to millions of fans through her Cake Mix Doctor\, Dinner Doctor\, and American Cake cookbooks. Her newest book is called American Cookie\, which is a history of the favorite cookies and small sweet bites in America with recipes. When Anne is not in her Nashville kitchen\, she is in the garden. Visit her online at www.annebyrn.com. There she writes: “I’m a Nashville gal who loves to cook and talk about it\, too!” More…[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Anne Byrn writes \n“Today’s cooks should take note that baking cookies is a part of our American heritage before we forget how good it feels to pull a sheet pan of decorated sugar cookies from the oven. Do we want to completely wipe the crumbly\, soft texture of a home-baked tea cake or thumbprint cookie from our minds? In our marbled kitchens\, there is ample space to roll out pastry for lemon squares\, or to pipe meringue onto jam-topped Marguerites like women did in the 1830s\, and even improve our gingerbread skills.”  More…[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Publisher’s Blurb \nFrom the beloved author of the bestselling Cake Mix Doctor series and American Cake comes a delicious tour of America’s favorite treats\, cookies\, and candies\, American Cookie. Each of America’s little bites—cookies\, candies\, wafers\, brittles—tells a big story\, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie\, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake\, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history. Early colonists brought sugar cookies\, Italian fig cookies\, African benne wafers\, and German gingerbread cookies. Each of the 100 recipes\, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle\, comes with a lesson that’s both informative and enchanting. More… \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Southern Kitchen writes “Anne Byrn’s newest cookbook will have you itching to pull out pounds of butter\, brown sugar and more \nHer streamlined shrimp and grits have changed the way we make seafood brunch. Her classic Southern cornbread has become a regular in our cast iron rotation. And her pot roast? Well\, let’s just say we’re waiting impatiently for cooler weather to come around before we start eating it again on the regular. \nAnne Byrn’s Southern Kitchen column\, Taste of a Place\, has generated some of our most popular recipes and stories since last spring. Byrn’s voracious appetite for American culinary history has educated all of us on what it is we’re really eating when we eat Southern food. And now she’s expanded her expertise to one of the most iconic of desserts — the cookie.” More…\n[/vc_column_text][/vc_column][/vc_row] URL:https://www.oldsf.bmkt.net/event/cookie-swap-and-book-group-american-cookie-by-anne-byrn/ LOCATION:CA CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/10/American-cookie-combo.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20181101T190000 DTEND;TZID=America/Los_Angeles:20181101T210000 DTSTAMP:20260513T061401 CREATED:20181007T010506Z LAST-MODIFIED:20181120T004557Z UID:8137-1541098800-1541106000@www.oldsf.bmkt.net SUMMARY:Book Group: Renewing America's Food Traditions\, by Gary Nabhan (ed.) DESCRIPTION:The Slow Food Russian River Book Group will be discussing Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods\, by Gary Paul Nabhan (ed.)\, with a foreword by Deborah Madison (Chelsea Green Publishing\, 2008) \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nPlease RSVP on Meetup or by email and spread the word about this Book Group. Location revealed after RSVP. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout the Editor\nGary Paul Nabhan is an Agricultural Ecologist\, Ethnobotanist\, Ecumenical Franciscan Brother\, and author whose work has focused primarily on the plants and cultures of the desert Southwest. He is considered a pioneer in the local food movement and the heirloom seed saving movement. \nPublishers Blurb of Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods \nRenewing the Food Traditions of North America is a dramatic call to recognize\, celebrate\, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with one hundred of the rarest food plants and animals in North America. In doing so\, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent. \nIn addition\, it offers a eulogy to a once-common game food that has gone extinct–the passenger pigeon–to underscore how rapidly a food species can be depleted if its habitat is destroyed and harvesting pressures are ignored. Rather than dwelling on the tragic losses\, it highlights the success stories of food recovery\, habitat restoration\, and market revitalization which chefs\, farmers\, ranchers\, fishermen\, and foresters have recently achieved. Through such food parables\, editor Nabhan and his colleagues build a persuasive argument for eater-based conservation. \nImplementing that call to action\, the Renewing America’s Food Tradition collaborative involves some of the country’s most inspiring and effective non-profit organizations in targeting hundreds of rare and neglected foods unique to North America for such restoration and recovery. They have been compiled into the first-ever comprehensive list of the wild and domesticated food varieties that are threatened or endangered in North America\, including heirloom seeds\, fruits\, and nuts; heritage breeds of livestock and poultry; fish and game; and wild-foraged plants. In addition\, this book offers a tool-kit to engage those who wish to personally support and participate in such recoveries\, and a list of food festivals held across the continent to honor and enjoy some of the country’s most iconic foods\, from crab cakes to maple syrup and file gumbo. \nOrganized by food nations named for the ecological and cultural keystone foods of each region–Salmon Nation\, Bison Nation\, Chile Pepper Nation\, Cornbread Nation\, among others–this book offers you an altogether fresh perspective on the culinary traditions of North America. After savoring this book\, you will never look at the geography of food–or the necessity of conserving the biocultural foundation of culinary diversity–the same way again. \nBibliographic details \n\nTitle\n\n\n\nRenewing America’s food traditions: saving and savoring the continent’s most endangered foods\n\n\n\n\n\nSubjects\n\n\n\nCooking\, American\n\n\nEndangered plants — United States\n\n\nEndangered species — United States\n\n\n\n\n\nNotes\n\n\n\nIncludes bibliographical references and index.\n\n\n\n\n\nContents\n\n\n\nForeword / Deborah Madison — Introduction / Gary Paul Nabhan — TheFood Nations of North America — About RAFT’s Founding Partners — 1. Acorn nation — 2. Bison nation — 3. Chestnut nation — 4. Chile pepper nation — 5. Clambake nation — 6. Cornbread nation — 7. Crabcake nation — 8. Gumbo nation — 9. Maple syrup nation — 10. Moose nation — 11. Pinyon nut nation — 12. Salmon nation — 13. Wild rice nation — Epilogue: gone but not forgotten; the continentwide extinction of the passenger pigeon — Appendix 1. RAFT List of Foods at Risk in North America — Appendix 2. RAFT Toolkit for Community-Based Conservation and Evaluation of Traditional Foods.\n\n\n\n\n\nSummary\n\n\n\n“Renewing America’s Food Traditions is a beautifully illustrated and dramatic call to recognize\, celebrate\, and conserve the great diversity of foods that gives North America its distinctive culinary identity and reflects our multicultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with the rarest food plants and animals in North America. In doing so\, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent.” “While offering a eulogy to a once-common game food that has gone extinct – the passenger pigeon – the book doesn’t dwell on tragic losses. Instead\, it highlights the success stories of food recovery\, habitat restoration\, and market revitalization that chefs\, farmers\, ranchers\, fishermen\, and foresters have recently achieved. Through such “food parables\,” editor Gary Paul Nabhan and his colleagues build a persuasive argument for eater-based conservation.”–Jacket.\n\n\n\n\n\nPublisher\n\n\n\nWhite River Junction\, Vt. : Chelsea Green Pub. Co.\n\n\n\n\n\nCreation Date\n\n\n\n©2008\n\n\n\n\n\nFormat\n\n\n\nxiv\, 304 pages : illustrations (chiefly color)\, color maps ; 23 cm.\n\n\n\n\n\nContributors\n\n\n\nGary Paul Nabhan \n\n\nAshley Rood \n\n\nDeborah Madison \n\n\n\n\n\nLanguage\n\n\n\nEnglish\n\n\n\n\n\nIdentifier\n\n\n\nISBN : 9781933392899\n\n\nISBN : 1933392894\n\n\nDewey : 641.5973\n\n\nLC : TX715 .R42157 2008\n\n\n\n\n\nOCLC Number\n\n\n\n190620179\n\n\n\nBook Review \nAn Unlikely Way to Save a Species: Serve It for Dinner\, by Kim Severson New York Times\, April 30\, 2008 \n“The Makah ozette potato\, a nutty fingerling with such a rich\, creamy texture that it needs only a whisper of oil\, is one of the success stories. It is named after the Makah Indians\, who live at the northwest tip of Washington state and have been growing the potatoes for more than 200 years.” \n  \nA Talk with Gary Paul Nabhan \nA talk with Gary Paul Nabhan\, Arab-American writer and food and farming advocate. Nabhan spoke at a fundraising event to support opportunities for undergraduate English majors at Arizona State University. “Seeding the Future” is sponsored by ASU’s Department of English in the College of Liberal Arts and Sciences\, to benefit students majoring in English by funding opportunities for research\, presentations\, and travel during their undergraduate experience at ASU. Nabhan is the author of “Where Our Food Comes From\,” “Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods\,” “Arab/American: Landscape\, Culture\, and Cuisine in Two Great Deserts\,” and more. He is perhaps best known in the southwest for his 1982 book\, “The Desert Smells Like Rain.” \nOn Goodreads\nJan 31\, 2017 Dave:\nI really like the idea of this book. I was hoping there’d be a little more to it though. When you first open it you realize that each “food nation” only focuses on a handful of foods. It doesn’t exactly do the best job of summarizing traditional diets or bioregional lifestyles. There’s some interesting history\, nice photos and recipes that encourage people to try unfamiliar ingredients but putting all the emphasis on the most endangered foods rather than the most practical wasn’t the best choice in my opinion. Including a list of endangered varieties and breeds is great. We definitely need to reverse the trend of growing only “the best” variety of each crop wherever it grows most productively and shipping it thousands of miles to consumers. We really do need to bring back the plants and animals that are most hardy to our local conditions. However\, we need a clearer picture of what fully localized economies look like and this book falls way short of that\, unfortunately. More \nSlow Food USA blog post about this book: NEW ANALYSIS OF AT-RISK FOODS IN NORTH AMERICA\, Apr. 20\, 2008 \n  URL:https://www.oldsf.bmkt.net/event/book-group-renewing-americas-food-traditions-by-gary-nabhan-ed/ LOCATION:Top of Swain Woods\, 7403 Palm Ave\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/10/Renewing-Composite.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20181004T190000 DTEND;TZID=America/Los_Angeles:20181004T210000 DTSTAMP:20260513T061401 CREATED:20180212T025611Z LAST-MODIFIED:20180222T223752Z UID:7225-1538679600-1538686800@www.oldsf.bmkt.net SUMMARY:Book Group: The New Food Activism\, by Alison Alkon and‎ Julie Guthman (eds.) DESCRIPTION:The Slow Food Russian River Book Group will be discussing The New Food Activism: Opposition\, Cooperation\, and Collective Action\, by Alison Alkon and Julie Guthman (eds.) (University of California Press\, 2017). \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nPlease RSVP on Meetup and spread the word about this Book Group. Location revealed on Meetup. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout the Editors \nAlison Hope Alkon is Associate Professor of Sociology and cofounder of the master’s degree program in food studies at the University of the Pacific. She is the author of Black\, White\, and Green: Farmers Markets\, Race\, and the Green Economy and coeditor of Cultivating Food Justice: Race\, Class\, and Sustainability. \nJulie Guthman is Professor of Social Sciences at the University of California\, Santa Cruz. She is the author of Agrarian Dreams: The Paradox of Organic Farming in California and Weighing In: Obesity\, Food Justice\, and the Limits of Capitalism. \nPublishers Blurb of The New Food Activism: Opposition\, Cooperation\, and Collective Action \nThe New Food Activism explores how food activism can be pushed toward deeper and more complex engagement with social\, racial\, and economic justice and toward advocating for broader and more transformational shifts in the food system. Topics examined include struggles against pesticides and GMOs\, efforts to improve workers’ pay and conditions throughout the food system\, and ways to push food activism beyond its typical reliance on individualism\, consumerism\, and private property. The authors challenge and advance existing cont. \nBibliographic details \n\n\n\nTitle\n\n\n\nThe new food activism: opposition\, cooperation\, and collective action\n\n\n\n\n\nOther Titles\n\n\n\nNew Food Activism\n\n\n\n\n\nSubjects\n\n\n\nFood security — United States\n\n\nSustainable agriculture — Social aspects — United States\n\n\nOrganic farming — United States\n\n\nFood — Political aspects\n\n\nFood consumption — United States\n\n\nSocial justice — United States\n\n\n\n\n\nDescription\n\n\n\nIntroduction / Alison Hope Alkon and Julie Guthman — Taking a different tack: pesticide regulatory reform activism in California / Jill Lindsey Harrison — How canadian farmers fought and won the battle against GM wheat / Emily Eaton — How midas lost its golden touch: neoliberalism and activist strategy in the demise of methyl iodide in California / Julie Guthman and Sandy Brown — Resetting the good food table: labor and foodjustice alliances in Los Angeles / Joshua Sbicca — Food workers and consumers organizing together for foodjustice / Joann Lo and Biko Koenig — Farmworker-led food movements then and now: the united farmworkers\, the coalition of Immokalee workers\, and the potential for farm labor justice / Laura-Anne Minkoff-Zern — Collective purchase: food cooperatives and their pursuit of justice / Andrew Zitcer — Collectivizing markets to strengthen communities: cooperative social practices\, self-determination\, and the struggle for food justice in Oakland and Chicago / Meliza Figuoera and Alison Hope Alkon — Urban agriculture\, food justice\, and neoliberal urbanization: rebuilding the institution of property /Michelle Glowa — Boston’s emerging food solidarity economy / Penn Loh and Julian Agyeman — Grounding the US food movement: bringing land into food justice / Tanya M. Kerssen and Zoe W. Brent — Conclusion: a new food politics / Alison Hope Alkon and Julie Guthman.\n\n\nIncludes bibliographical references and index.\n\n\nElectronic reproduction. Ann Arbor\, MI\n\n\n\n\n\nRelated Titles\n\n\n\nPrint version: New food activism. Oakland\, California : University of California Press\, [2017]\n\n\n\n\n\nPublisher\n\n\n\nOakland\, California : University of California Press\n\n\n\n\n\nCreation Date\n\n\n\n2017\n\n\n\n\n\nFormat\n\n\n\n1 online resource ( viii\, 336 pages).\n\n\n\n\n\nContributors\n\n\n\nAlison Hope Alkon editor.\n\n\nJulie Guthman editor.\n\n\nProQuest (Firm)\n\n\n\n\n\nLanguage\n\n\n\nEnglish\n\n\n\n\n\nIdentifier\n\n\n\nISBN : 9780520965652\n\n\nISBN : 0520965655\n\n\nDewey : 338.1/973\n\n\n\n\n\nInstitution Zone MMS ID\n\n\n\n991008426314202921\n\n\n\n\n\nNetwork Zone MMS ID\n\n\n\n991067832955102901\n\n\n\n\n\nGenre (old)\n\n\n\nElectronic books\n\n\n\n\n\n\n\nSource\n\n\nCalifornia State University\n\n\n\nContents of The New Food Activism \nPreface \n1 • Introduction 1\nAlison Hope Alkon and Julie Guthman \nPart One: Regulatory Campaigns \n2 • Taking a Different Tack: Pesticide Regulatory-Reform Activism in California\nJill Lindsey Harrison \n\nPesticide drift—the offsite\, airborne movement of pesticides away from their target location—has become an increasingly controversial issue at the urban–agricultural interface\, particularly in the wake of the large-scale drift incidents that have occurred every year or two since 1999 in California’s southern San Joaquin Valley (Harrison 2011). In each of these large-scale incidents\, up to several hundred workers and residents of farmworker communities have been exposed to highly toxic airborne soil fumigants and/or aerially applied insecticides. These events produce serious acute illness (nausea\, vomiting\, eye and skin irritation\, difficulty breathing) and contribute to the many chronic diseases these… \n\n3 • How Canadian Farmers Fought and Won the Battle against GM Wheat\nEmily Eaton \n\nOn May 10\, 2004\, agricultural giant Monsanto conceded defeat to a coalition of organizations opposing the introduction of transgenic Roundup Ready (RR) wheat in Canada by announcing that it would “discontinue breeding and field level research of Roundup Ready wheat” (Monsanto Company 2004). The withdrawal of RR wheat from North America marked a significant victory for the global movement against genetically modified (GM) crops. One of the world’s most powerful agrochemical companies had decided to abandon commercialization of a crop that it had spent years and significant resources developing and advancing through the Canadian and American regulatory systems. Moreover\, this… \n\n4 • How Midas Lost Its Golden Touch: Neoliberalism and Activist Strategy in the Demise of Methyl Iodide in California\nJulie Guthman and Sandy Brown \n\nIn march 2012\, after more than a decade of seeking regulatory approval for the soil fumigant Midas—registered brand name for methyl iodide—Arysta LifeScience\, the largest privately held agrochemical company in the world\, withdrew it from the United States and other markets. Midas was designed to replace methyl bromide\, a fumigant favored by strawberry growers in California and tomato growers in Florida that was destined for phaseout in compliance with the international Montreal Protocol on Substances that Deplete the Ozone Layer. Methyl iodide was touted as a suitable alternative because it shares important qualities with methyl bromide\, in terms… \n\nPart Two: Working For Workers \n5 • Resetting the “Good Food” Table: Labor and Food Justice Alliances in Los Angeles\nJoshua Sbicca \n\nIn a 2013 public service announcement (PSA) created by the Food Chain Workers Alliance\, titled Guess Who’s Coming to Breakfast\, the son of an interracial couple asks where bacon comes from\, to which they respond\, “It came from the store.” The next moment\, a Black woman walks through the front door and says\, “Wrong again.” Those who have been following the past several decades’ explosive growth of interest in food politics might expect to learn about the farm the pig was raised on\, and the environmental hazards created by corporate-owned factory farms. But this PSA pushes viewers beyond typical food… \n\n\nAdd\n\n6 • Food Workers and Consumers Organizing Together for Food Justice\nJoann Lo and Biko Koenig \nThe popular food movement has made serious inroads into changing the ways our nation thinks about the food we produce\, purchase\, and consume. However\, it often finds its highest expression as a form of individualized consumer politics—voting with your fork—in which the purchasing decisions of individual consumers are lauded as the primary tool for making changes in the food system. As demonstrated in chapter 1\, this politics of consumption elevates the choices of eaters while remaining blind to how front-line communities are engaged in social change processes. In particular\, consumer-centric models ignore the variety of ways that workers… \n7 • Farmworker-Led Food Movements Then and Now: United Farm Workers\, the Coalition of Immokalee Workers\, and the Potential for Farm Labor Justice\nLaura-Anne Minkoff-Zern \n\nIn critical discussions concerning food-movement activism\, the overwhelming emphasis on consumer engagement is often scorned for drawing energy away from the growth of a more politically motivated food movement—one that\, ideally\, would better highlight worker rights\, food access\, and food justice more broadly. Although much food activism is indeed aimed at addressing the needs of relatively wealthy consumers (as suggested in chapter 1)\, this narrative overlooks the historical and present-day instances of consumer-based initiatives aimed at improving working conditions in the fields. In this chapter\, I will outline the history of these initiatives and discuss what the recent success… \n\nPart Three: Collective Practices \n8 • Collective Purchase: Food Cooperatives and Their Pursuit of Justice\nAndrew Zitcer \nShopping for food is an everyday spatial practice. People animate city streets and suburban shopping centers by performing habitual acts of consumption\, loading carts and cars with the things that nourish them and the people they love. Though these activities may be routine\, even banal\, the scale of consumer power they invoke is vast: personal consumption in the United States totaled more than $12 trillion in 2014 (Bureau of Economic Analysis 2014). Depending on how consumers manage their resources\, these banal acts have the potential to either reproduce or transform existing social and economic relations (Hilton 2008). \n9 • Cooperative Social Practices\, Self-Determination\, and the Struggle for Food Justice in Oakland and Chicago\nMeleiza Figueroa and Alison Hope Alkon \n\n\nFor more than two decades now\, academics and activists have engaged in debates about how food movements and alternative food systems should best respond to the challenges of a corporate food regime that is environmentally\, socially\, and\, for all but the most elite actors\, economically destructive (Altieri 2009\, Bell 2010\, McMichael 2009\, Perfecto et al. 2009\, Shiva 1991). Farmers and entrepreneurs have developed alternative food systems that emphasize the ethics and quality of their local\, organic\, artisanal\, and fair trade goods\, while activists have worked to create support for these products and their distribution networks (Goodman et al. 2012\, Hinrichs… \n\n\n10 • Urban Agriculture\, Food Justice\, and Neoliberal Urbanization: Rebuilding the Institution of Property\nMichelle Glowa \n\nUrban agriculture has arisen as a popular strategy in food movements to build alternatives to industrial food systems. Food justice advocates embrace gardening as one strategy in larger battles to address affordability and access to healthy food\, community self-determination\, and racial and economic inequality. And in the San Francisco Bay Area\, the geographic focus of this chapter\, urban agriculture has gained tremendous popularity\, with hundreds of gardens dotting the landscape. Today’s urban agriculture is situated within a national history in which gardening has been popularized at moments of crisis or social need but only as a form of temporary and… \n\n11 • Boston’s Emerging Food Solidarity Economy\nPenn Loh and Julian Agyeman \nA food justice movement with a difference has been quietly blossoming in Boston. It is springing forth from Roxbury and Dorchester\, two adjoining lower-income neighborhoods of color\, where for decades residents have been organizing and struggling for community control over development. This movement encompasses a variety of initiatives to take back land; to grow\, process\, distribute\, and sell food; and to repurpose organic wastes. It is driven by desires for a more just\, sustainable\, and democratic local food economy. \nOne poignant example is the Garrison-Trotter Farm in Roxbury\, which broke ground in July 2014. This farm was the first to… \n12 • Grounding the U.S. Food Movement: Bringing Land into Food Justice\nTanya M. Kerssen and Zoe W. Brent \n\nAcross the United States—the wealthiest country in the world—people are clamoring for healthy\, affordable food and for the resources to produce it. Over the past two decades\, the U.S. food movement has grown dramatically and has steadily incorporated a broad spectrum of issues\, from labor and environmental struggles to calls for food security\, food justice\, and local\, organic\, non-GMO\, and cruelty-free food. Once concerned primarily with the interests of consumers\, the diverse communities and organizations that make up the U.S. food movement are increasingly drilling down to the deeper capitalist foundations and political–economic contradictions of our food system…. \n\nConclusion \n13 A New Food Politics\nAlison Hope Alkon and Julie Guthman \n\nIn 2006\, when collecting data for her bookBlack\, White\, and Green\, Alison spoke with Kirk\, a manager at the first entirely organic farmers’ market in the United States. Like most of the market’s vendors and customers\, he was white\, college-educated\, and politically progressive. Kirk described the farmers’ market as a way to advocate for a healthy environment while working around\, rather than challenging\, an unresponsive state: \nI think that people continue to work on the government\, but the government hasn’t shown us anything good for an awfully long time. Democrat or Republican\, they still don’t get it.… With the… \n\nContributors\nIndex \nAudio/Video \nJulie Guthman on the Farm To Table Talk Podcast \nAlison Alkon on Farmers Markets\, Food Justice\, and Green Economy \nRecommendations/Reviews \n“A convincing roundup that demonstrates that the food movement is (finally) coming of age\, The New Food Activism is a chronicle of a dozen important victories around agriculture\, justice\, public health\, and more\, which points the way toward a future in which food is increasingly a focus of crucial rights movements. A must-read for food organizers and their allies.”—Mark Bittman\, food columnist and author of How to Cook Everything \n“People want to eat ethically\, and to do that\, they need to care about the well-being of workers throughout the food system. This book highlights a promising direction for food activism\, one that puts the lived experience of those who grow\, cook\, and serve our food at the center of its call for systemic transformation.”— Saru Jayaraman\, author of Forked: A New Standard for American Dining \n“The New Food Activism is one of the most important books on food this century. It is required\, inspiring\, and challenging reading for every student of food\, every ‘foodie\,’ as well as every grower\, worker\, and eater in today’s food system. In this groundbreaking book\, the authors develop a powerful critique of our food system and our mainstream food movements. In the process\, they provide diverse\, inspiring examples of food activism that foreground race and class equity while pushing against industrial\, corporate control of our food. This unique book and the food campaigns it analyzes are critical to the possibility of true food justice. This book nourishes new realities in our food system.”— Seth Holmes\, author of Fresh Fruit\, Broken Bodies: Migrant Farmworkers in the United States URL:https://www.oldsf.bmkt.net/event/book-group-the-new-food-activism/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/02/foodactivismwithwalmartprotest.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20180906T190000 DTEND;TZID=America/Los_Angeles:20180906T210000 DTSTAMP:20260513T061401 CREATED:20180620T172358Z LAST-MODIFIED:20180825T222320Z UID:7594-1536260400-1536267600@www.oldsf.bmkt.net SUMMARY:Book Group: In Memoriam Anthony Bourdain\, 1956–2018 DESCRIPTION:For this Book Group meeting\, we will commemorate Anthony Bourdain\, 1956–2018\, by discussing some of his writings\, and a few obituaries. At our Book Group session\, we will watch some of the work he did for television. \nPlease prepare a dish using a Bourdain recipe or otherwise inspired by him. \nReading suggestions (thank you for the helpful input\, Peg) \nReading by Anthony Bourdain\n• Kitchen Confidential: Adventures in the Culinary Underbelly. \n• A Cook’s Tour: In Search of the Perfect Meal.\n•The Nasty Bits. \n• No Reservations: Around the World on an Empty Stomach. \n• Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook.  \nTo prepare: I suggest you pick one and find a passage or story in it that you can talk about. \nReading about Anthony Bourdain\nCollier Meyerson\, Elias Rodriques\, The Church of Food\, On Anthony Bourdain\, 1956–2018. n+1\, June 12\, 2018. \nArun Gupta\, Anthony Bourdain (1956–2018)\, Jacobin\, June 11\, 2018 \nAlison Alkon\, Anthony Bourdain\, America’s gastrodiplomat. New Food Economy\, June 12th\, 2018 \n\nNiraj Chokshi\, ‘Tony Was a Symphony’: Friends and Fans Remember Anthony Bourdain. New York Times\, June 8\, 2018 \n\n\nPatrick Radden Keefe\, Anthony Bourdain’s Moveable Feast. New Yorker\, February 13 & 20\, 2017 Issue \nTo prepare: Pick one or more and have something to share about it. \n\nWhat to watch during our session\nA list from which to choose: Anthony Bourdain Awards IMDb \n  URL:https://www.oldsf.bmkt.net/event/in-memoriam-anthony-bourdain-1956-2018/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/06/Anthony-Bourdain-1956–2018.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20180721T160000 DTEND;TZID=America/Los_Angeles:20180721T190000 DTSTAMP:20260513T061401 CREATED:20180610T033309Z LAST-MODIFIED:20180717T153314Z UID:7518-1532188800-1532199600@www.oldsf.bmkt.net SUMMARY:Storytelling on Sparrow and Crow Farm DESCRIPTION:The Slow Food Book Group is on summer break but we’d love for you to join us for a picnic and storytelling afternoon at Sparrow and Crow Farm. \nWe’ll share a meal together under Natalie’s redwood trees and informally exchange stories of food\, farming\, and our relationship to the land. \nThen\, while we enjoy coffee and dessert\, we’ll hear storytelling by local food writer Jonah Raskin. \nYou are also encouraged to formally share a story\, prose\, or poem (hopefully one you’ve created) during this storytelling time\, however\, please contact me with your plans before the event so we can make sure enough time is available and I can coordinate the order. \nWhat to bring: a dish to share and a favorite beverage \nCost: There is no charge for this event\, but a basket will be available if you would like to make a donation to Slow Foods Russian River as a thank you for coordinating the Book Club series. \nWho: Attendees don’t need to be current members of the Slow Food Book Group or Slow Food\, so feel free to invite a friend who has an interest in food and farming. \nWhere: We will send you the address of Sparrow and Crow Farm after your RSVP \nRSVP to natalie@sparrowcrowfarm.com We are limiting this event to 20 people\, so please RSVP early!  Directions and parking details will be provided after we hear you can attend. URL:https://www.oldsf.bmkt.net/event/storytelling-on-sparrow-and-crow-farm/ LOCATION:Sparrow and Crow Farm\, Fulton\, CA CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/06/chicken.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20180607T190000 DTEND;TZID=America/Los_Angeles:20180607T210000 DTSTAMP:20260513T061401 CREATED:20180402T162034Z LAST-MODIFIED:20180521T025222Z UID:7285-1528398000-1528405200@www.oldsf.bmkt.net SUMMARY:Book Group: What we eat when we eat alone\, by Deborah Madison and Patrick McFarlin DESCRIPTION:The Slow Food Russian River Book Group will be discussing What We Eat When We Eat Alone: Stories and 100 Recipes\, by Deborah Madison and Patrick McFarlin (Gibbs Smith\, 2009) on Thursday\, June 7\, 7-9 pm. \nDeborah Madison writes on her website: Not all meals are shared\, recipes don’t always matter\, nor does all the knowledge we may have about cooking and eating. What We Eat When We Eat Alone sneaks a look at our solitary doings in the kitchen when no one else is there to watch or comment and uncovers an often humorous glimpse of unfettered human activity. What We Eat When We Eat Alone grew out of Patrick McFarlin’s habit of questioning chefs and food writers about their solitary practices when we were traveling as part of Oldways Preservation and Trust’s food think tank. More… \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a side dish or dessert for four and a beverage. \nTo RSVP and get directions please email the SFRR Book Group  If you have not attended the Book Group before please tell a bit about yourself. Same if you wish to receive the newsletter of the Book Group. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout Deborah Madison\nDeborah Madison is the author of nine cookbooks and countless articles on food\, cooking\, and farming. Her books have been honored with two Julia Child Cookbook of the Year awards and four James Beard awards\, among others. Deborah is a longtime active leader in slow food and she sits on the board of the Seed Savers Exchange. She lives in Galisteo\, New Mexico\, with her husband\, Patrick McFarlin. \nAbout Patrick McFarlin\nPatrick McFarlin is a journeyman painter and graphic designer. His fine art has been shown in New York\, San Francisco\, Houston\, Scottsdale\, and Santa Fe\, among other cities. He is the creator of Pat’s Downtown Club\, featured on CBS Sunday Morning. He has received numerous awards and fellowships for his painting. He works out of his studio in Santa Fe\, New Mexico. \nPublishers Blurb\nPublishers Blurb of What we eat when we eat alone\, by Deborah Madison and Patrick McFarlin \nRenowned vegetarian cookbook auhor Deborah Madison set out to learn what people chew on when there isn’t anyone else around. The responses are surprising—and we aren’t just talking take-out or leftovers. This is food-gone-wild in its most elemental form. \nIn a conversational tone\, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. \nThe book is illustrated with the delightful art of Patrick McFarlin\, and each chapter ends with recipes for those who dine alone. \nReviews of What we eat when we eat alone\n• ‘What We Eat When We Eat Alone’ by Deborah Madison\, By Mary MacVean\, July 08\, 2009 | 12:00 AM LA Times \n\n• Host Liane Hansen discusses the quirks of solo dining with Deborah Madison and Patrick McFarlin\, the author and the illustrator of the new book\, What We Eat When We Eat Alone. NPR\, July 5\, 2009\, 8:00 AM ET (Weekend Edition Sunday) \n• Linda Falkenstein in Isthmus | Madison\, Wisconsin\, January 27\, 2010: Cookbooks are so often about the ideal we have of food. From Julia Child’s Mastering the Art of French Cooking onward\, cookbooks have given us the means to elevate what we serve at home. Then there’s the reality. If you’re solo — if you live alone or if you find yourself single while your usual living and dining partner is away on a business trip — and the kitchen is suddenly yours alone\, what do you cook? More… \n  \n  URL:https://www.oldsf.bmkt.net/event/what-we-eat-when-we-eat-alone/ LOCATION:CA CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/04/What-we-eat-when-we-eat-alone-by-Deborah-Madison-and-Patrick-McFarlin.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20180503T190000 DTEND;TZID=America/Los_Angeles:20180503T210000 DTSTAMP:20260513T061401 CREATED:20180303T042336Z LAST-MODIFIED:20180303T043034Z UID:7256-1525374000-1525381200@www.oldsf.bmkt.net SUMMARY:Book Group: Foodopoly\, by Wenonah Hauter DESCRIPTION:The Slow Food Russian River Book Group will be discussing Foodopoly: The Battle Over the Future of Food and Farming in America\, by Wenonah Hauter (William Morrow\, 2018) on Thursday\, May 3\, 7-9 pm. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a side dish or dessert for four and a beverage. \nTo RSVP and get directions please email the SFRR Book Group If you have not attended the Book Group before please tell a bit about yourself. Same if you wish receive the newsletter of the Book Group. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout Wenonah Hauter \nWenonah Hauter is the founder and executive director of Food & Water Watch and Food & Water Action Fund. Wenonah has three decades of experience campaigning and writing on food\, water\, energy and environmental issues. She has trained and mentored hundreds of organizers and activists across the country and worked at the national\, state and local levels to develop policy positions and legislative and field strategies to secure real wins for communities and the environment. \nFrom 1997 to 2005 she served as Director of Public Citizen’s Energy and Environment Program\, which focused on water\, food and energy policy. More… \nPublishers Blurb of Foodopoly by Wenonah Hauter \nIn the tradition of the bestselling The World According to Monsanto\, Foodopoly tells the shocking story of how agricultural policy has been hijacked by lobbyists\, driving out independent farmers and food processors in favor of companies such as Cargill\, Tyson\, Kraft\, and ConAgra. “A meticulously documented account of how we have lost control of our food system” (Steve Gliessman\, professor emeritus of agro-ecology\, UC–Santa Cruz)\, the book demonstrates how the impacts ripple far and wide\, from economic stagnation in rural communities at home to famines in poor countries overseas. In the end\, author Wenonah Hauter argues that solving this crisis will require a complete structural shift\, a grassroots movement to reshape our food system from seed to table—a change that is about more… \nReviews of Foodopoly by Wenonah Hauter \nBook Review: “Foodopoly\,” by Wenonah Hauter | Civil Eats \n  \n  \n  \n  URL:https://www.oldsf.bmkt.net/event/book-group-foodopoly-wenonah-hauter/ LOCATION:CA CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/03/Wenonah-Hauter-with-cover.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20180405T190000 DTEND;TZID=America/Los_Angeles:20180405T210000 DTSTAMP:20260513T061401 CREATED:20180210T181357Z LAST-MODIFIED:20180326T022812Z UID:7214-1522954800-1522962000@www.oldsf.bmkt.net SUMMARY:Book Group: Hippie Food\, by Jonathan Kauffman DESCRIPTION:The Slow Food Russian River Book Group will be discussing Hippie Food: How Back-to-the-Landers\, Longhairs\, and Revolutionaries Changed the Way We Eat\, by Jonathan Kauffman (William Morrow\, 2018) on Thursday\, April 5\, 7-9 pm. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol\, but for this session in Rohnert Park. It’s a convivial dinner. Please bring a dish for four and a beverage. \nTo RSVP and get directions please email the SFRR Book Group  If you have not attended the Book Group before please tell a bit about yourself. Same if you wish receive the newsletter of the Book Group. \nMembership \nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout Jonathan Kauffman \n\n\n\n\n\n\nJonathan Kauffman grew up in a liberal Mennonite family in Indiana in which headcheese\, scrapple and sauerkraut had been ditched in favor of lentil casseroles and tofu stirfries. (No one could have convinced his parents to give up pie\, however.) \nHe fell in love with restaurants after filling in a few shifts on the dishwashing station at a small bistro in St. Paul\, Minnesota\, back when the balsamic vinegar and sheep’s milk cheese the cooks used were the strangest things he had ever tasted. After college\, he moved to San Francisco and cooked for a number of years\, then left the kitchen for the more lucrative world of journalism. \nJonathan reviewed restaurants in the Bay Area and Seattle for 11 years as the staff critic at the East Bay Express\, the Seattle Weekly\, and SF Weekly. In 2015\, he joined the food section at the San Francisco Chronicle\, where he broadly covers the intersection of food and culture. \nHis reporting and criticism have won awards from the James Beard Foundation\, the California Newspaper Publishers Association\, the International Association of Culinary Professionals\, and the Association of Food Journalists\, among others\, and his articles have been anthologized in several editions of Best Food Writing. \nJonathan has contributed regularly to Tasting Table\, San Francisco magazine\, Wine & Spirits\, and Lucky Peach (RIP)\, and has spoken on numerous radio programs and public events. More… \n\n\n\n\n\n\n\n\n\nPublishers Blurb of Hippie Food\, by Jonathan Kauffman \nAn enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements\, charismatic gurus\, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. \nFood writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched\, Hippie Food chronicles how the longhairs\, revolutionaries\, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. \nFrom the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze\, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts\, tofu\, yogurt\, brown rice\, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast\, through Oregon\, Texas\, Tennessee\, Minnesota\, Michigan\, Massachusetts\, and Vermont\, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country. \nA slick mix of gonzo playfulness\, evocative detail\, skillful pacing\, and elegant writing\, Hippie Food is a lively\, engaging\, and informative read that deepens our understanding of our culture and our lives today. \nReviews \nThe Far Out History Of How Hippie Food Spread Across America\, NPR January 23\, 2018 \nBibliographic Details \n\n\n\n\nTitle Hippie food: how back-to-the-landers\, longhairs\, and revolutionaries changed the way we eat\n\n\nAuthor\n\n\n\n Jonathan Kauffman author\n\n\n\n\n\nSubjects\n\n\n\nFood habits — United States — History — 20th century\n\n\nNatural foods — United States — History\n\n\nNatural foods industry — United States — History\n\n\n\n\n\nDescription\n\n\n\nFruits\, seeds\, and (health) nuts in Southern California — Brown rice and the macrobiotic pioneers — Brown bread and the pursuit of wholesomeness — Tofu\, the political dish — Back-to-the-landers and organic farming — Vegetarians on the curry trail — Food co-ops\, social revolutionaries\, and the birth of an industry.\n\n\n“An enlightening narrative history–an entertaining fusion of Tom Wolfe and Michael Pollan–that traces the colorful origins of once unconventional foods and the diverse fringe movements\, charismatic gurus\, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century–to the 1960s and 1970s–to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched\, Hippie Food chronicles how the longhairs\, revolutionaries\, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze\, Kauffman reveals how today’s quotidian whole-foods staples–including sprouts\, tofu\, yogurt\, brown rice\, and whole-grain bread–were introduced and eventually became part of our diets. From coast to coast\, through Oregon\, Texas\, Tennessee\, Minnesota\, Michigan\, Massachusetts\, and Vermont\, Kauffman tracks hippie food‘s journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness\, evocative detail\, skillful pacing\, and elegant writing\, Hippie Food is a lively\, engaging\, and informative read that deepens our understanding of our culture and our lives today.” —\n\n\nIncludes bibliographical reference (pages 293-332) and index.\n\n\nText in English.\n\n\n\n\n\nPublisher\n\n\n\nNew York\, NY : William Morrow\, an imprint of HarperCollins Publishers\n\n\n\n\n\nCreation Date\n\n\n\n2018\n\n\n\n\n\nFormat\n\n\n\n344 pages ; 24 cm.\n\n\n\n\n\nLanguage\n\n\n\nEnglish\n\n\n\n\n\nIdentifier\n\n\n\nISBN : 9780062437303\n\n\nISBN : 0062437305\n\n\nDewey : 394.1/20973\n\n\n\n\n\nOCLC Number\n\n\n\n1019909301\n\n\n1002685991 URL:https://www.oldsf.bmkt.net/event/book-group-hippie-food-by-jonathan-kauffman/ LOCATION:Private Home in Rohnert Park\, Rohnert Park\, CA\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/02/Hippie-Food-How-Back-to-the-Landers-Longhairs-and-Revolutionaries-Changed-the-Way-We-Eat-by-Jonathan-Kauffman.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20180201T190000 DTEND;TZID=America/Los_Angeles:20180201T210000 DTSTAMP:20260513T061401 CREATED:20171001T032437Z LAST-MODIFIED:20180122T172841Z UID:6728-1517511600-1517518800@www.oldsf.bmkt.net SUMMARY:Book Group: What She Ate\, by Laura Shapiro DESCRIPTION:The Slow Food Russian River Book Group will be discussing What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Viking\, 2017)\, by Laura Shapiro. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \n  \nAbout Laura Shapiro\nLaura Shapiro was an award-winning writer at Newsweek for more than fifteen years. Her articles have appeared in many publications\, including The New York Times\, Rolling Stone\, Granta\, and Gourmet. She is at work on a book about how women’s attitudes toward food in the late ’40s to early ’60s presaged the cultural and culinary revolutions to come. More… \nPublishers Blurb of What She Ate\, by Laura Shapiro\nSix  “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking\, probing how their attitudes toward food can offer surprising new insights into their lives\, and our own. Everyone eats\, and food touches on every aspect of our lives—social and cultural\, personal and political. Yet most biographers pay little attention to people’s attitudes toward food\, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food\, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love\, work\, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time\, and most are still famous in ours; but until now\, nobody has told their lives from the point of view of the kitchen and the table.It’s a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth\, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis\, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt\,  First Lady and rigorous protector of the worst cook in White House history; Eva Braun\, Hitler’s mistress\, who challenges our warm associations of food\, family\, and table; Barbara Pym\, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown\, the editor of Cosmopolitan\, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin. URL:https://www.oldsf.bmkt.net/event/book-group-what-she-ate-by-laura-shapiro/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/What-She-Ate-by-Laura-Shapiro.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20171207T190000 DTEND;TZID=America/Los_Angeles:20171207T210000 DTSTAMP:20260513T061401 CREATED:20170928T232512Z LAST-MODIFIED:20171106T183604Z UID:6684-1512673200-1512680400@www.oldsf.bmkt.net SUMMARY:Book Group: Coming to My Senses: The Making of a Counterculture Cook\, by Alice Waters DESCRIPTION:The Slow Food Russian River Book Group will be discussing Coming to My Senses: The Making of a Counterculture Cook\, by Alice Waters\, with Cristina Mueller & Bob Carrau. (Clarkson Potter\, 2017) \nAbout Alice Waters\nAlice Waters was born on April\, 28\, 1944\, in Chatham\, New Jersey. She graduated from the University of California at Berkeley in 1967 with a degree in French cultural studies before training at the International Montessori School in London. Her daughter\, Fanny\, was born in 1983.Chez Panisse Restaurant opened in 1971\, serving a single fixed-price menu that changed daily. The set menu format remains at the heart of Alice’s’ philosophy of serving the most delicious organic products only when they are in season. Over the course of three decades\, Chez Panisse has developed a network of local farmers and ranchers whose dedication to sustainable agriculture assures Chez Panisse a steady supply of pure and fresh ingredients.In 1996\, in celebration of the restaurant’s twenty-fifth anniversary\, Alice created the Chez Panisse Foundation. The Edible Schoolyard at Berkeley’s Martin Luther King Jr Middle School is the foundation’s primary beneficiary. More… \n\nThe Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation.The Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com. You will receive the address of the private location in Sebastopol Town. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of Coming to My Senses: The Making of a Counterculture Cook\nProvided by publisher:\n\nThe long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America’s most influential restaurant.When Alice Waters opened the doors of her “little French restaurant” in Berkeley\, California in 1971 at the age of 27\, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor\, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.  Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest\, she was drawn into a bohemian circle of charismatic figures whose views on design\, politics\, film\, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories\, recipes\, photographs\, and letters\, Coming to My Senses is at once deeply personal and modestly understated\, a quietly revealing look at one woman’s evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food. \nExcerpts in Eater edited by Daniela Galarza\nhttps://www.eater.com/2017/9/8/16271196/alice-waters-coming-to-my-senses-memoir-excerpt \n  \nReviews of Coming to My Senses: The Making of a Counterculture Cook\nAlice Waters got us to eat healthy. What more can she teach us in her new book? by Karen Heller. Washington Post\, September 8\, 2017 \nAlice Waters on Sex\, Drugs and Sustainable Agriculture\, by Kim Seversonaug\, New York Times\, August 22\, 2017 \nAlice Waters on free speech\, acid and the making of a counterculture cook\, by Contributing Editor\, Nosh/BerkeleySide\, September 6\, 2017 \nAlice’s Restaurant. A new memoir recounts the making of Chez Panisse\, by Melanie Rehak. Book Page\, Sept/Oct/Nov 2017 \n\nBibliographic Information\n\nComing to my senses : the making of a counterculture cook \nAuthor: Alice Waters; Cristina Mueller; Bob Carrau\nPublisher: New York : Clarkson Potter/Publishers\, [2017] ©2017\nEdition/Format: Print book : Biography : English : First editionView all editions and formats\nDatabase: WorldCat\nSummary:\n“It has been four and a half decades since Alice Waters opened the doors of Chez Panisse\, the ‘little French restaurant’ in Berkeley\, California\, that has been at the leading edge of the American culinary revolution ever since. Fueled in equal parts by naïveté and a relentless pursuit of beauty and pure flavor\, Alice transformed our relationship with food\, fine dining\, and what it means to eat well. \n\nSubjects \n• Waters\, Alice.\n• Chez Panisse.\n• Restaurateurs — United States — Biography.\n\n• Waters\, Alice.\n• Chez Panisse.\n• Restaurateurs — United States — Biography.\n• Women cooks — United States — Biography.\n• BIOGRAPHY & AUTOBIOGRAPHY / Culinary.\n• BIOGRAPHY & AUTOBIOGRAPHY / Women.\n• COOKING / Individual Chefs & Restaurants.\n• Restaurateurs.\n• Women cooks.\n• United States.\n\nGenre/Form: Autobiographies\nBiography\nNamed Person: Alice Waters; Alice Waters\nMaterial Type: Biography\nDocument Type: Book\nAll Authors / Contributors: Alice Waters; Cristina Mueller; Bob Carrau\nFind more information about:\nISBN: 030771828X 9780307718280\nOCLC Number: 966392946\nDescription: xi\, 306 pages : illustrations ; 22 cm\nContents: Natural history —\nMother and Dad —\nQueen of the garden —\nWhen the tide rushes in —\nFrom the beach to Berkeley —\nC’est si bon! —\nPolitics is personal —\nSummers of love —\nLearning by doing —\nFood and film —\nTerroir —\nPagnol —\nOpening night —\nAfterword: La famille Panisse.\nResponsibility: Alice Waters\, with Cristina Mueller & Bob Carrau. URL:https://www.oldsf.bmkt.net/event/book-group-coming-senses-making-counterculture-cook-alice-waters/ LOCATION:CA CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/comingtomysenses.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20171102T190000 DTEND;TZID=America/Los_Angeles:20171102T210000 DTSTAMP:20260513T061401 CREATED:20170927T195348Z LAST-MODIFIED:20171030T192905Z UID:6627-1509649200-1509656400@www.oldsf.bmkt.net SUMMARY:Book Group: Land Justice: Re-imagining Land\, Food\, and the Commons\, with Caitlin Hachmyer DESCRIPTION:The Slow Food Russian River Book Group will be discussing Land Justice: Re-imagining Land\, Food\, and the Commons\, edited by Justine M. Williams and Eric Holt-Giménez (Food First Books/Institute for Food and Development Policy\, 2017). \nWe welcome contributor Caiti Hachmyer\, food movement activist and farmer at Red H Farm in Sebastopol\, CA to talk about her chapter\, Land Access\, Social Privilege\, and the Rise of Indigenous Leadership (pp. 112-124). [Download for study purposes.]\nAbout Caiti Hachmyer and the Institute for Food and Development Policy\nCaitlin Hachmyer has been recognized as a leader in ecological land stewardship locally by The Farmers Guild\, nationally by American Farmland Trust\, and internationally by the Food and Agriculture Organization of the United Nations. As a farmer\, researcher\, writer and activist\, Caiti has long been interested in the way that women\, sometimes quietly and with out recognition\, lead the food movement. Organizing and hosting an annual conference\, Foundations and the Future: Celebrating Women’s Leadership in the Food Movement\, has been one way to explore\, recognize\, and celebrate that leadership. In 2009\, Caiti founded Red H Farm\, an agroecologically managed vegetable production in Sebastopol\, CA. \nThe Institute for Food and Development Policy\, better known as Food First\, works to end the injustices that cause hunger through research\, education and action. Informed by a vast network of activist-researchers\, Food First’s analysis and educational resources support communities and social movements fighting for food justice and food sovereignty around the world. Food First gives you the tools to understand our global food system\, and to build your local food movement from the ground up. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com for the address. The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of Land Justice: Re-imagining Land\, Food\, and the Commons\nPublishers Summary: In recent decades\, the various strands of the food movement have made enormous strides in calling attention the many shortcomings and injustices of our food and agricultural system. However\, the movement for fairer\, healthier\, and more autonomous food is continually blocked by one obstacle: land access. \nWith prefaces from leaders in the food justice and family farming movements\, the book opens with a look at the legacies of white-settler colonialism in the southwestern United States. \nUltimately\, the book makes the case that to move forward to a more equitable\, just\, sustainable\, and sovereign agriculture system\, the various strands of the food movement must come together for land justice. \nTable of Contents \nIntroduction by Eric Holt-Giménez \n  \nReview of Land Justice: Re-imagining Land\, Food\, and the Commons\nDuring the few quiet spells that punctuated the weeks of exhilarating but exhausting summer work on our farm\, I eagerly sought out space to indulge in a powerful new book by Food First. Land Justice: Re-imagining Land\, Food\, and the Commons in the United States was released in June 2017. Each writer in this anthology rewarded my time with deep thought-provoking narratives. Cont. Book Review by Patti Naylor\, WFAN Board Member. \nBibliographic Information\nTitle Land justice : re-imagining land\, food\, and the commons in the United States / edited by Justine M. Williams and Eric Holt-Giménez ; with prefaces by\, Winona LaDuke\, LaDonna Redmond\, George Naylor. \nImprint Oakland\, CA : Food First Books/Institute for Food and Development Policy\, [2017]\nDescript xxii\, 283 pages : illustrations ; 23 cm \nNote Includes bibliographical references and index.Subject Land tenure — United States.Commons — United States.Alt Author Williams\, Justine M.\, 1985- editor.Holt-Giménez\, Eric\, editor. \nAlt Title Re-imagining land\, food\, and the commons in the United States \nISBN 9780935028041 paperback0935028048 paperback\nLC CARD # 2016058790\nStandard # Perseus Distribution Services\, 1094 Flex Dr\, Jackson\, TN\, USA\, 38301-5070 SAN 631-760X \nSupplemental Reading\nRead the latest Backgrounder of Food First\, The Capitalism in our Food\, by Marion Nestle who says: \n“Recognizing the uncomfortable politics behind our food system is essential if we are really going to produce food that is more sustainable\, less wasteful\, and healthier for body and soul — and in ways that fairly compensate everyone involved.” \nMarion Nestle is Paulette Goddard Professor\, of Nutrition\, Food Studies\, and Public Health\, Emerita\, at New York University\, which she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky (2012) and from the City University of New York’s Macaulay Honors College (2016). She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California\, Berkeley. Her blog is Food Politics. URL:https://www.oldsf.bmkt.net/event/book-group-land-justice-re-imagining-land-food-and-the-commons-with-caiti-hachmyer/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/land-justice-book-and-launch.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20171005T190000 DTEND;TZID=America/Los_Angeles:20171005T210000 DTSTAMP:20260513T061401 CREATED:20170909T215032Z LAST-MODIFIED:20170923T200749Z UID:6609-1507230000-1507237200@www.oldsf.bmkt.net SUMMARY:Book Group: The Perfect Egg and Other Secrets\, by Aldo Buzzi DESCRIPTION:The Slow Food Russian River Book Group will be discussing The Perfect Egg and Other Secrets (Bloomsbury\, 2004)\, by Aldo Buzzi. Illustrations by Saul Steinberg. Translated from the Italian by Guido Waldman from L’uovo alla kok: ricette\, curiosita (Adelphi\, 1979). \nAbout Aldo Buzzi: Aldo Buzzi (10 August 1910 – 9 October 2009) was an author and architect. Born in Como\, Italy\, Buzzi graduated from Milan School of Architecture in 1938. Though primarily an author of travel and gastronomy books\, he also worked as an architect; as assistant director\, scene writer\, and screenwriter for various film production companies in the former Yugoslavia\, and in Rome\, Italy\, and France. \nAbout Saul Steinberg: Saul Steinberg (June 15\, 1914 – May 12\, 1999) was a Romanian and American cartoonist and illustrator\, best known for his work for The New Yorker\, most notably View of the World from 9th Avenue. He described himself as “a writer who draws”. \nA few used copies are available from the Book Group coordinator at short notice ($8). \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com.  The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of The Perfect Egg and Other Secrets\nSummary provided by publisher: “The writer who never talks about eating\, about appetite\, hunger\, food\, about cooks and meals\, arouses my suspicion\, as though some vital element were missing in him.” Scholarly\, playful\, idiosyncratic\, and witty\, Aldo Buzzi’s The Perfect Egg is an excursion into the food that has obsessed\, provoked\, and intrigued the author through his life. A book of genial and highly refined chat\, enriched with personal anecdotes\, recipes\, and quotations from literature and history\, it is a tribute to the profound pleasures of food. Along the way\, the reader discovers recipes from Italy\, France\, Spain\, Germany\, and the United States\, related by Buzzi in a tone that is casual but delightfully attentive to detail. He writes about how to make lime soup\, what goes into an olla podrida\, varieties of futurist cuisine\, the difference between edible and inedible pigeons\, and the emotional resonance of overcooked pasta. And\, of course\, he reveals how to cook the perfect egg. \nReviews of The Perfect Egg and Other Secrets\nThe New Yorker: This collection of ruminations on cuisine and cookery offers the perspective of a refined palate wed to a lively intellect. Buzzi expounds upon the olla podrida beloved by Sancho Panza. More… \nFrom Goodreads: “Today I waited half an hour\, standing\, in about 500% humidity\, while feeling sick\, for a bus service that would only begin an hour later\, so I pulled out Aldo Buzzi’s The Perfect Egg and Other Secrets to cheer myself up. Look at that title\, aren’t you smiling already? His mind is so adorable and charming. The first secret is on a particularly perfect sopa de lima\, lime soup\, that he had in Yucatán\, Mexico. In the first paragraph\, these words: “The lima is a miniature tropical lemon\, perfectly round and the size of a golf ball\, green like a frog\, full of juice\, and it doesn’t taste like a lemon. Lima plural lime\, is the Italian word for the Spanish lima\, plural limas\, and the English lime\, plural limes.” .” More… \nReading of a chapter\n\nRupert Baker reads a piece entitled “Spaghetti Bolognese\, Overcooked” which will ring a bell with anyone who has a secret love of tinned rice pudding or soggy Weetabix. Audio \n\nBibliographic Information\nAuthor Buzzi\, Aldo.\nTitle The perfect egg and other secrets : recipes\, curiosities\, secrets of high- and low-brow cookery\, from watered salad to boarding-house pastina in brodo\, from Apicius to Michel Guérard\, from Alexandre Dumas to Carlo Emilio Gadda\, from the Curé de Bregnier to St. Nikolaus von Flüe / by Aldo Buzzi ; translated from the Italian by Guido Waldman ; with fourteen drawings by Saul Steinberg.\nImprint New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers\, c2005.\n\nEdition 1st U.S. ed. \nDescript 150 pages : illustrations ; 19 cm \n\nNote Includes bibliographical references and index.\nSubject Cooking (Eggs)International cooking.\nISBN 1582346046 hardcover alkaline paper\nStandard # 9781582346045\nLC CARD # 2005014701 URL:https://www.oldsf.bmkt.net/event/book-group-the-perfect-egg-and-other-secrets-by-aldo-buzzi/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/aldo-buzzi-with-the-perfect-eggi.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170907T190000 DTEND;TZID=America/Los_Angeles:20170907T210000 DTSTAMP:20260513T061401 CREATED:20170523T002224Z LAST-MODIFIED:20170727T164758Z UID:6001-1504810800-1504818000@www.oldsf.bmkt.net SUMMARY:Book Group: Letters to a Young Farmer: On Food\, Farming\, and Our Future\, by Martha Hodgkins (ed.) DESCRIPTION:The Slow Food Russian River Book Group will be discussing Letters to a Young Farmer: On Food\, Farming\, and Our Future\, (Princeton Architectural Press\, 2017)\, edited by Martha Hodgkins for the Stone Barns Center for Food and Agriculture. \nAbout Martha Hodgkins and the Stone Barns Center for Food and Agriculture: \nThe Stone Barns Center for Food and Agriculture “is a nonprofit organization on a mission to create a healthy and sustainable food system. We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem. In our quest to transform the way America eats and farms\, we convene change makers\, train farmers\, educate food citizens and develop agroecological farming practices.” \nMartha Hodgkins.is communications director at Stone Barns Center. Her commitment to sustainable agriculture grew out of her work in conservation and a deep respect for wildlands and the natural world.  “At Stone Barns Center\, Martha works to connect people not only with our work\, but also with the larger issues surrounding food and agriculture today.” \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com.  The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of Letters to a Young Farmer: On Food\, Farming\, and Our Future\nPublishers Summary: Letters to a Young Farmer is for everyone who appreciates good food grown with respect for the earth\, people\, animals\, and community. Three dozen esteemed writers\, farmers\, chefs\, activists\, and visionaries address the highs and lows of farming life—as well as larger questions of how our food is produced and consumed—in vivid and personal detail. Barbara Kingsolver speaks to the tribe of farmers—some born to it\, many self-selected—with love\, admiration\, and regret. Dan Barber traces the rediscovery of lost grains and foodways. Michael Pollan bridges the chasm between agriculture and nature. Bill McKibben connects the early human quest for beer to the modern challenge of farming in a rapidly changing climate. Congresswoman Chellie Pingree probes the politics of being a young farmer today. Farmer Mas Masumoto passes on family secrets to his daughter—and not-soon-forgotten stories to us all. Other contributors include Temple Grandin\, Verlyn Klinkenborg\, Wendell Berry\, Rick Bayless\, and Marion Nestle. \nLetters to a Young Farmer is both a compelling history and a vital road map—a reckoning of how we eat and farm; how the two can come together to build a more sustainable future; and why now\, more than ever before\, we need farmers. \nReviews of Letters to a Young Farmer: On Food\, Farming\, and Our Future\nInterview in SFWeekly:. More… \nFrom Goodreads: “.” More… \nMore Reviews\n\nBibliographic Information\nCorp Author Stone Barns Center for Food and Agriculture.Corp Author Stone Barns Center for Food and Agriculture.Title Letters to a young farmer : on food\, farming\, and our future / Stone Barns Center for Food & Agriculture ; Martha Hodgkins\, editor ; illustrations by Chris Wormell.\nImprint New York : Princeton Architectural Press\, [2017]\nEdition First edition.\nDescript 175 pages : illustrations ; 22 cm \nContents: Barbara Kingsolver — Amigo Bob Cantisano — Wes Jackson — Chellie Pingree — Verlyn Klinkenborg — Karen Washington — Joan Dye Gussow — Raj Patel — Barbara Damrosch — Gary Paul Nabhan — Mary Berry — Dan Barber — Will Harris — Anna Lappe — Joel Salatin — Bill McKibben — Ben Burkett — Amy Halloran — Nephi Craig — Wendell Berry — Alice Waters — Eliot Coleman — Brian Richter — Michael Pollan — Fred Kirschenmann — Nancy Vail and Jered Lawson — Temple Grandin — Wendy Millet — Mary-Howell Martens — Rick Bayless — Danielle Nierenberg — Allan Savory — Marion Nestle — Richard Wiswall — Nicolas Jammet — Mas Masumoto. \nNote Includes bibliographical references. \nSummary: Letters to a Young Farmer is both a compelling history and a vital road map – a reckoning of how we eat and farm; how the two can come together to build a more sustainable future; and why now\, more than ever before\, we need farmers. \nSubject Agricultural literature — United States.Alt Author Hodgkins\, Martha\, editor.Alt Title On food\, farming\, and our futureISBN 9781616895303 (paperback alkaline paper)1616895306 (paperback alkaline paper)Standard # 40026945752LC CARD # 2016013820Standard # Chronicle Books Llc\, C/O Hachette Book Group USA 53 State st 9th Fl\, Boston\, MA\, USA\, 02109 SAN 200-2205 URL:https://www.oldsf.bmkt.net/event/book-group-letters-to-a-young-farmer/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/05/Letters-to-a-Young-Farmer-On-Food-Farming-and-Our-Future-by-Martha-Hodgkins.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170601T190000 DTEND;TZID=America/Los_Angeles:20170601T210000 DTSTAMP:20260513T061401 CREATED:20170409T155639Z LAST-MODIFIED:20170409T155639Z UID:5732-1496343600-1496350800@www.oldsf.bmkt.net SUMMARY:Book Group: Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness\, by Joyce Goldstein DESCRIPTION:The Slow Food Russian River Book Group will be discussing Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Univerity of California Press\, 2013)\, by Joyce Goldstein\, with Dore Brown. \nAfter we read this book we can participate in any conversation about regional food history! \nAbout Joyce Golstein: “Goldstein came to cooking while in graduate school at Yale\, where she not only received a master’s in fine arts but also threw impromptu dinners. Indeed\, she jokes\, hers was not the idealized childhood of learning to cook at her mother’s knee. “Nobody in my family could cook\,” she says of growing up in Brooklyn. “It was all gray meat and gray vegetables. But both my parents worked\, so I was lucky to eat out a lot. We went to Peter Luger’s and French restaurants. I cleaned my plate in restaurants.” \nUsed copies are available from Amazon resellers. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com.  The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness\nSummary provided by publisher: “In this authoritative and immensely readable insider’s account\, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present\, when farm-to-table\, foraging\, and fusion cuisine are part of the national vocabulary. Goldstein’s interviews with almost two hundred chefs\, purveyors\, artisans\, winemakers\, and food writers bring to life an era when cooking was grounded in passion\, bold innovation\, and a dedication to “flavor first.” The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens\, women in leadership positions\, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining\, she explains\, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author’s view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that\, in addition to access to fresh produce\, the region also shared a distinctly Western culture of openness\, creativity\, and collaboration. Wonderfully detailed and engagingly written\, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. “. \nReviews of Inside the California Food Revolution\nInterview in SFWeekly: Goldstein is probably the perfect candidate to document this movement given her history as a restaurateur (Square One)\, chef and author. Her worthwhile effort describes many of the key places (Stars\, Chez Panisse\, Zuni) and players — Alice Waters\, Wolfgang Puck\, Susan Feniger and Mary Sue Milliken\, Mark Franz\, Narsai David\, Traci Des Jardins\, Bill Niman\, et al. She is able to dig deep on the local and national ramifications: from open kitchens to service and menu style\, peer within these pages. SFoodie caught up with Goldstein to find out the how and why behind her exciting book. Goldstein will be cooking a course for the CUESA 11th annual Sunday supper on October 20. More… \nFrom Goodreads: “While initially daunted by the small and dense-looking text\, I fortunately started reading and was quickly drawn into the enthrallingly detailed story of the key decades of California food culture (1970-2000.) Goldstein provides wonderful interviews and reflections from a variety of pioneer cooks\, restauranteurs\, farmers and food producers who transformed how we eat in America. It is also refreshing to have this important story told from the the perspective of Californians\, rather than the rather snarky tone that eastcoasters seem to use when discussing Californian food.” More… \nMore Reviews\n“Goldstein convincingly presents a case for California cuisine as a vital force in strengthening connections among food\, chefs and diners in ways that have transcended region.”\n(Kirkus Reviews 2013-09-01)”An engaging history of a culinary revolution that has had enormous influence over the entire country.”\n(Library Journal 2013-08-01) \n“When the time came for a definitive record of California cooking\, UC Press knew the exact person to pen it. After almost 200 interviews with chefs\, critics\, food artisans\, iconoclast winemakers and restauranteurs\, the doyenne has tracked a 30-year shift in design\, casualization and style.”\n(C Magazine 2013-09-01) \n“A book for anyone who loves to eat and who wants to understand why eating has gotten so delicious.”\n(Miriam Morgan San Francisco Chronicle 2013-09-13) \n“As a chef and writer\, Joyce brings an insider’s eye to chronicling the shift to local\, foraged\, farm-to-table\, and fusion cooking. If you want to fill in what you missed and where Californian cuisine is heading next\, read about it.”\n(Super Chef Blog 2013-09-11) \n“A lot of interesting anecdotes. . . . Indeed\, for anyone who wonders what those wild early days were all about\, ‘Inside the California Food Revolution’ will be a valuable resource.”\n(Los Angeles Times Daily Dish 2013-10-21) \n“Insightful and compelling . . . . As engaging as it is educational.”\n(Restaurant Hospitality 2013-10-01) \n“Lively history told by someone who was part of it always makes for the most engaging books\, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America–and certainly not in California–that transformed the way Americans eat.”\n(Mariani’s Virtual Gourmet Newsletter 2013-12-01) \n“Lively history told by someone who was part of it always makes for the most engaging books\, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America–and certainly not in California–that transformed the way Americans eat.”\n(Mariani’s Virtual Gourmet Newsletter 2013-12-01) \n“…This volume is highly readable and a valuable introductions to an event that has changed American views about food and eating.”\n(DM Gilbert CHOICE Magazine 2014-03-01) \n\n\nBibliographic Information\nAuthor: Goldstein\, Joyce Esersky.\nTitle: Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown.\nImprint Berkeley : University of California Press\, [2013]Descript x\, 348 pages : illustrations ; 24 cm.\nSeries California studies in food and culture ; 44.\nContents: Thirty Years of Food Revolution: A Historical Overview — One Revolution\, Two Ways: Northern versus Southern California — Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts — Women Chefs and Innovation: The New Collaborative Kitchen — New Flavors: Upscale Ethnic\, Eclectic\, and Fusion Food — New Menus: The Daily Menu and the Story behind the Food — Restaurants Reimagined: Transformations in the Kitchen and Dining Room — A New World of Fresh Produce: Reviving the Farm-to-Table Connection — Custom Foods: Chefs Partner with Purveyors and Artisans — Merging the Worlds of Wine and Food: Common Cause — Afterword: The Continuing Evolution of California Cuisine.\nNote Includes bibliographical references and index.\n\nSubject Cooking — California — History.\nRestaurants — California — History.\nCooking — California style.\nAlt Author Brown\, Dore\, 1956-\nISBN 9780520268197\n0520268199\nLC CARD # 2013014798 URL:https://www.oldsf.bmkt.net/event/book-group-inside-the-california-food-revolution-thirty-years-that-changed-our-culinary-consciousness-by-joyce-goldstein/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/joycegoldsteinwithinsidethecaliforniafoodrevolution.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170522T120000 DTEND;TZID=America/Los_Angeles:20170522T130000 DTSTAMP:20260513T061401 CREATED:20170409T032734Z LAST-MODIFIED:20170409T032734Z UID:5728-1495454400-1495458000@www.oldsf.bmkt.net SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Five and Last DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 42-51\, (pp. 282-357). \nChapter 51 ends: “I can’t wait to taste the food of the third generation of great American chefs. I can’t wait to see what madness young rebels are cooking up in Spain. I’m ready to explore the rustic backlash in France. I fully expect to go on eating and critiquing forever and that on my deathbed my last words will echo those of Brillat-Savarin’s sister\, who cried\, “Bring on dessert. I’m about to die.” \nGael Green’s Website \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nNY Times about Insatiable: Tales From a Life of Delicious Excess\nTHIRTY years ago\, in her steamy novel “Blue Skies\, No Candy\,” Gael Greene used the language of food to show men “what sex could feel like to a woman.” In “Insatiable: Tales From a Life of Delicious Excess\,” her frank and funny new memoir of her life and loves and the decades she spent as New York magazine’s restaurant critic\, she explains her approach to that early fiction: “I used all the senses\, all the sensory words I used to describe food — the taste and smell of it\, the sound and heat.” She was stunned when male critics scolded her: “I truly thought there was an audience out there ready to discover a woman’s sheer carnal joy.” Nonetheless\, notoriety was her friend. When the Metropolitan Transportation Authority banned the subway ads for the novel’s paperback edition — which showed a woman undoing a man’s zipper — half a million copies sold in one week. More… \nGoodreads: 3.01 · Rating Details · 532 Ratings · 127 Reviews \nRating Details:\n5: 9% (48)\n4: 24% (130)\n3: 34% (181)\n2: 23% (126)\n1: 8% (47)\n67% of people liked it\nAll editions: 3.01 average rating\, 532 ratings\, 127 reviews\, added by 960 people\, 320 to-reads\nThis edition: 3.0 average rating\, 475 ratings\, 121 reviews\, added by 852 people \n\nBibliographic Description of Insatiable: Tales From a Life of Delicious Excess\nAuthor Greene\, Gael.\nTitle Insatiable : tales from a life of delicious excess / Gael Greene.\nImprint New York : Warner Books\, 2006.\nEdition 1st ed. \nDescript xiii\, 368 p.\, [8] p. of plates : ill. ; 24 cm\nNote Includes index.\nSummary In 1968\, Gael Greene became restaurant critic of the fledgling New York magazine. She’d never written a restaurant review in her life\, but she was a passionate foodie\, and dining in great restaurants on someone else’s dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate\, the chefs who turned cooking into an art form\, and the food and wines that launched a culinary revolution.–From publisher description.\nSubject Greene\, Gael.\nFood writers — United States — Biography.\nGastronomy.\nISBN 0446576999\nStandard # 9780446576994\nLC CARD # 2005034429\nStandard # BRO-copy20060531-153 BRO-cust20060609-153 BRO-cust20060614-153 URL:https://www.oldsf.bmkt.net/event/piccolo-insatiable-tales-from-a-life-of-delicious-excess-by-gael-greene-five-and-last/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/insatiable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170515T120000 DTEND;TZID=America/Los_Angeles:20170515T130000 DTSTAMP:20260513T061401 CREATED:20170409T025500Z LAST-MODIFIED:20170409T025500Z UID:5725-1494849600-1494853200@www.oldsf.bmkt.net SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Four DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 33-41\, (pp. 202-281). \nChapter 33 starts: “Once upon a time in the dim dawn of oral history\, there was no Williams-Sonoma international bazaar of kitchen and tableware in every mall\, no De Gustibus famous chefs cooking classes at Macy’s\, no Food Network\, no chefs hotter than rock stars. James Beard taught a few classes on television in the fifties. You could buy springform pans and madeleine molds at a few high-end kitchen shops or from snarly Fred Bridge’s professional cookware hideaway. There were cooking classes of course\, Dione Lucas\, Grace Chu\, and Helen Worth\, whose method was to teach one student at a … ” \nGael Green’s Website \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nNY Times about Insatiable: Tales From a Life of Delicious Excess\nTHIRTY years ago\, in her steamy novel “Blue Skies\, No Candy\,” Gael Greene used the language of food to show men “what sex could feel like to a woman.” In “Insatiable: Tales From a Life of Delicious Excess\,” her frank and funny new memoir of her life and loves and the decades she spent as New York magazine’s restaurant critic\, she explains her approach to that early fiction: “I used all the senses\, all the sensory words I used to describe food — the taste and smell of it\, the sound and heat.” She was stunned when male critics scolded her: “I truly thought there was an audience out there ready to discover a woman’s sheer carnal joy.” Nonetheless\, notoriety was her friend. When the Metropolitan Transportation Authority banned the subway ads for the novel’s paperback edition — which showed a woman undoing a man’s zipper — half a million copies sold in one week. More… \nGoodreads: 3.01 · Rating Details · 532 Ratings · 127 Reviews \nRating Details:\n5: 9% (48)\n4: 24% (130)\n3: 34% (181)\n2: 23% (126)\n1: 8% (47)\n67% of people liked it\nAll editions: 3.01 average rating\, 532 ratings\, 127 reviews\, added by 960 people\, 320 to-reads\nThis edition: 3.0 average rating\, 475 ratings\, 121 reviews\, added by 852 people \n\nBibliographic Description of Insatiable: Tales From a Life of Delicious Excess\nAuthor Greene\, Gael.\nTitle Insatiable : tales from a life of delicious excess / Gael Greene.\nImprint New York : Warner Books\, 2006.\nEdition 1st ed. \nDescript xiii\, 368 p.\, [8] p. of plates : ill. ; 24 cm\nNote Includes index.\nSummary In 1968\, Gael Greene became restaurant critic of the fledgling New York magazine. She’d never written a restaurant review in her life\, but she was a passionate foodie\, and dining in great restaurants on someone else’s dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate\, the chefs who turned cooking into an art form\, and the food and wines that launched a culinary revolution.–From publisher description.\nSubject Greene\, Gael.\nFood writers — United States — Biography.\nGastronomy.\nISBN 0446576999\nStandard # 9780446576994\nLC CARD # 2005034429\nStandard # BRO-copy20060531-153 BRO-cust20060609-153 BRO-cust20060614-153 URL:https://www.oldsf.bmkt.net/event/piccolo-insatiable-tales-life-delicious-excess-gael-greene-four/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/insatiable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170508T120000 DTEND;TZID=America/Los_Angeles:20170508T130000 DTSTAMP:20260513T061401 CREATED:20170409T022607Z LAST-MODIFIED:20170409T022607Z UID:5722-1494244800-1494248400@www.oldsf.bmkt.net SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Three DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 24-32\, (pp. 138-201). \nChapter 24 starts: “Press junkets and free meals were strictly forbidden to New York magazine citics and contributing editors. But there was not way I could refuse … ” \nGael Green’s Website \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nNY Times about Insatiable: Tales From a Life of Delicious Excess\nTHIRTY years ago\, in her steamy novel “Blue Skies\, No Candy\,” Gael Greene used the language of food to show men “what sex could feel like to a woman.” In “Insatiable: Tales From a Life of Delicious Excess\,” her frank and funny new memoir of her life and loves and the decades she spent as New York magazine’s restaurant critic\, she explains her approach to that early fiction: “I used all the senses\, all the sensory words I used to describe food — the taste and smell of it\, the sound and heat.” She was stunned when male critics scolded her: “I truly thought there was an audience out there ready to discover a woman’s sheer carnal joy.” Nonetheless\, notoriety was her friend. When the Metropolitan Transportation Authority banned the subway ads for the novel’s paperback edition — which showed a woman undoing a man’s zipper — half a million copies sold in one week. More… \nGoodreads: 3.01 · Rating Details · 532 Ratings · 127 Reviews \nRating Details:\n5: 9% (48)\n4: 24% (130)\n3: 34% (181)\n2: 23% (126)\n1: 8% (47)\n67% of people liked it\nAll editions: 3.01 average rating\, 532 ratings\, 127 reviews\, added by 960 people\, 320 to-reads\nThis edition: 3.0 average rating\, 475 ratings\, 121 reviews\, added by 852 people \n\nBibliographic Description of Insatiable: Tales From a Life of Delicious Excess\nAuthor Greene\, Gael.\nTitle Insatiable : tales from a life of delicious excess / Gael Greene.\nImprint New York : Warner Books\, 2006.\nEdition 1st ed. \nDescript xiii\, 368 p.\, [8] p. of plates : ill. ; 24 cm\nNote Includes index.\nSummary In 1968\, Gael Greene became restaurant critic of the fledgling New York magazine. She’d never written a restaurant review in her life\, but she was a passionate foodie\, and dining in great restaurants on someone else’s dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate\, the chefs who turned cooking into an art form\, and the food and wines that launched a culinary revolution.–From publisher description.\nSubject Greene\, Gael.\nFood writers — United States — Biography.\nGastronomy.\nISBN 0446576999\nStandard # 9780446576994\nLC CARD # 2005034429\nStandard # BRO-copy20060531-153 BRO-cust20060609-153 BRO-cust20060614-153 URL:https://www.oldsf.bmkt.net/event/piccolo-insatiable-tales-from-a-life-of-delicious-excess-by-gael-greene-three/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/insatiable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170501T120000 DTEND;TZID=America/Los_Angeles:20170501T130000 DTSTAMP:20260513T061401 CREATED:20170409T020759Z LAST-MODIFIED:20170409T021007Z UID:5717-1493640000-1493643600@www.oldsf.bmkt.net SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Two DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 11-23\, (pp. 56-137). \nChapter 11 starts: “I was a decade ahead of America’s sensuality explosion in the fifties and leaped into the foodie vanguard in the sixties. I didn’t know much\, but I already knew that Vienne was not Vienna\, and there were six flavors of mustard from Fauchon aging in my fridge\, where everyone else stocked feeble ballpark yellow. I would not have predicted that in a few years great armies of New Yorkers would be trotting off to France carrying New York\, determined to order the dishes I loved in Lyon and Mougins\, or that the young and affluent New Yorker would soon be as obsessed with cooking and great dining as I. ” \nGael Green’s Website \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nNY Times about Insatiable: Tales From a Life of Delicious Excess\nTHIRTY years ago\, in her steamy novel “Blue Skies\, No Candy\,” Gael Greene used the language of food to show men “what sex could feel like to a woman.” In “Insatiable: Tales From a Life of Delicious Excess\,” her frank and funny new memoir of her life and loves and the decades she spent as New York magazine’s restaurant critic\, she explains her approach to that early fiction: “I used all the senses\, all the sensory words I used to describe food — the taste and smell of it\, the sound and heat.” She was stunned when male critics scolded her: “I truly thought there was an audience out there ready to discover a woman’s sheer carnal joy.” Nonetheless\, notoriety was her friend. When the Metropolitan Transportation Authority banned the subway ads for the novel’s paperback edition — which showed a woman undoing a man’s zipper — half a million copies sold in one week. More… \nGoodreads: 3.01 · Rating Details · 532 Ratings · 127 Reviews \nRating Details:\n5: 9% (48)\n4: 24% (130)\n3: 34% (181)\n2: 23% (126)\n1: 8% (47)\n67% of people liked it\nAll editions: 3.01 average rating\, 532 ratings\, 127 reviews\, added by 960 people\, 320 to-reads\nThis edition: 3.0 average rating\, 475 ratings\, 121 reviews\, added by 852 people \n\nBibliographic Description of Insatiable: Tales From a Life of Delicious Excess\nAuthor Greene\, Gael.\nTitle Insatiable : tales from a life of delicious excess / Gael Greene.\nImprint New York : Warner Books\, 2006.\nEdition 1st ed. \nDescript xiii\, 368 p.\, [8] p. of plates : ill. ; 24 cm\nNote Includes index.\nSummary In 1968\, Gael Greene became restaurant critic of the fledgling New York magazine. She’d never written a restaurant review in her life\, but she was a passionate foodie\, and dining in great restaurants on someone else’s dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate\, the chefs who turned cooking into an art form\, and the food and wines that launched a culinary revolution.–From publisher description.\nSubject Greene\, Gael.\nFood writers — United States — Biography.\nGastronomy.\nISBN 0446576999\nStandard # 9780446576994\nLC CARD # 2005034429\nStandard # BRO-copy20060531-153 BRO-cust20060609-153 BRO-cust20060614-153 URL:https://www.oldsf.bmkt.net/event/piccolo-insatiable-tales-life-delicious-excess-gael-greene-two/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/insatiable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170424T120000 DTEND;TZID=America/Los_Angeles:20170424T130000 DTSTAMP:20260513T061401 CREATED:20170408T212536Z LAST-MODIFIED:20170409T014912Z UID:5691-1493035200-1493038800@www.oldsf.bmkt.net SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, One DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Prelude\, Chapters 1-10\, (pp. xi-55). \nThe Prelude starts: “I could embellish the story and write that I was just pulling a par of crusty French baguettes out of the oven the fall afternoon of the momentous phone call. I like that image. But then how could you trust me? The unadorned truth is that I was more likely mashing an excess of Hellman’s mayonnaise and a dot of Dijon musterd into some canned tuna. (…) It was Clay Felker\, asking me to be the restaurant critic of his infant New York magazine\, just launched a few months earlier\, in April 1968\, and already provoking major buzz.” \nGael Green’s Website \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nNY Times about Insatiable: Tales From a Life of Delicious Excess\nTHIRTY years ago\, in her steamy novel “Blue Skies\, No Candy\,” Gael Greene used the language of food to show men “what sex could feel like to a woman.” In “Insatiable: Tales From a Life of Delicious Excess\,” her frank and funny new memoir of her life and loves and the decades she spent as New York magazine’s restaurant critic\, she explains her approach to that early fiction: “I used all the senses\, all the sensory words I used to describe food — the taste and smell of it\, the sound and heat.” She was stunned when male critics scolded her: “I truly thought there was an audience out there ready to discover a woman’s sheer carnal joy.” Nonetheless\, notoriety was her friend. When the Metropolitan Transportation Authority banned the subway ads for the novel’s paperback edition — which showed a woman undoing a man’s zipper — half a million copies sold in one week. More… \nGoodreads: 3.01 · Rating Details · 532 Ratings · 127 Reviews \nRating Details:\n5: 9% (48)\n4: 24% (130)\n3: 34% (181)\n2: 23% (126)\n1: 8% (47)\n67% of people liked it\nAll editions: 3.01 average rating\, 532 ratings\, 127 reviews\, added by 960 people\, 320 to-reads\nThis edition: 3.0 average rating\, 475 ratings\, 121 reviews\, added by 852 people \n\nBibliographic Description of Insatiable: Tales From a Life of Delicious Excess\nAuthor Greene\, Gael.\nTitle Insatiable : tales from a life of delicious excess / Gael Greene.\nImprint New York : Warner Books\, 2006.\nEdition 1st ed. \nDescript xiii\, 368 p.\, [8] p. of plates : ill. ; 24 cm\nNote Includes index.\nSummary In 1968\, Gael Greene became restaurant critic of the fledgling New York magazine. She’d never written a restaurant review in her life\, but she was a passionate foodie\, and dining in great restaurants on someone else’s dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate\, the chefs who turned cooking into an art form\, and the food and wines that launched a culinary revolution.–From publisher description.\nSubject Greene\, Gael.\nFood writers — United States — Biography.\nGastronomy.\nISBN 0446576999\nStandard # 9780446576994\nLC CARD # 2005034429\nStandard # BRO-copy20060531-153 BRO-cust20060609-153 BRO-cust20060614-153 URL:https://www.oldsf.bmkt.net/event/piccolo-insatiable-tales-from-a-life-of-delicious-excess-by-gael-greene-one/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/insatiable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170417T120000 DTEND;TZID=America/Los_Angeles:20170417T130000 DTSTAMP:20260513T061401 CREATED:20170403T160038Z LAST-MODIFIED:20170403T160038Z UID:5688-1492430400-1492434000@www.oldsf.bmkt.net SUMMARY:Piccolo: M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Seven DESCRIPTION:For this (seventh) Piccolo we’re reading M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Chapter 8\, Golden State (pp. 267-288). \nThe chapter starts: “The seeds of the culinary ferment that distinguishes California today were sown during the years that spanned the founding of twenty-one missions from San Diego to Sonoma in the eighteenth century to the baptism of Robert Mondavi’s dramatic\, Mission-style winery in 1966.” \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nLibrary Journal about M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\n\n\nReardon (Oysters\, LJ 10/15/84)\, whose articles have been published in the Los Angeles Times and Christian Science Monitor\, serves up a savory biographical repast about three women who revolutioned the culinary arts in America. Breaking the traditional mold of describing food merely in terms of process and presentation\, each brought forth unbridled artistic aspects previously unknown to the culinary scene. \nThe author recounts how M.F.K. Fisher’s culinary writings have reminded readers that food is not only a necessity but an art. She reveals how Julia Child\, the grande dame of televised cookery\, cultivated a renewed interest in French cuisine and gourmet foods for many Americans and how Alice Waters popularized the traditions of California cookery from her Chez Panisse restaurant in Berkeley\, California\, with her emphasis on fresh\, locally grown\, and seasonal ingredients. Reardon discusses mutual friendships and parallels in the lives of these three women. She emphasizes that\, with roots in California and strong influences from France\, each has instilled a new artistic spirit in American cookery. Recommended for general readers.\nMichael A. Lutes\, Univ. of Notre Dame Lib.\, Ind. \n\nBibliographic Description of Celebrating the Pleasures of the Table\nAuthor Reardon\, Joan\, 1930-\nTitle M.F.K. Fisher\, Julia Child\, and Alice Waters : celebrating the pleasures of the table / Joan Reardon.\nImprint New York : Harmony Books\, c1994.\nEdition 1st ed. \nDescript xvi\, 302 p. : ill.\, maps ; 25 cm.\nContents James Beard — Simone (Simca) Beck — Elizabeth David — Lindsey Shere — Julia Child.\nNote Includes bibliographical references (p. 293-297) and index.\nSubject Fisher\, M. F. K. (Mary Frances Kennedy)\, 1908-1992.\nChild\, Julia.\nWaters\, Alice.\nCooks — United States — Biography.\nFood writers — United States — Biography.\nAlt Title MFK Fisher\, Julia Child\, and Alice Waters.\nCelebrating the pleasures of the table.\nLC CARD # 94008650\nISBN 0517577488 URL:https://www.oldsf.bmkt.net/event/piccolo-m-f-k-fisher-julia-child-alice-waters-celebrating-pleasures-table-joan-reardon-seven/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/03/pleasuresofthetableatpiccolonoon-1.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170410T120000 DTEND;TZID=America/Los_Angeles:20170410T130000 DTSTAMP:20260513T061401 CREATED:20170403T153806Z LAST-MODIFIED:20170403T153806Z UID:5680-1491825600-1491829200@www.oldsf.bmkt.net SUMMARY:Piccolo: M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Six DESCRIPTION:For this (sixth) Piccolo we’re reading M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Chapter 7\, Required Reading (pp. 239 – 266). \nThe chapter starts: “Row after row of The Chez Panisse Menu Cookbook in one of Cody’s display windows in September 1982 emphasized the changes that more than a decade had brought about. Reviewing the book in The Nation [September 25\, 1982]\, David Sundelson referred to Chez Panisse as a “new privatism” turned inward rather than outward on public issues and commitments. And he wrote that “the counter culture has become the Counter Culture–the counter at the gourmet butcher\, the pastry shop\, the charcuterie … . The [Chez Panisse Menu] Cookbook shows how we have changed. ‘Aesthetics’ is the ruling term in its vocabulary; life must be pretty. ‘Understanding\,’ ‘philosophy\,’ and ‘ideology’ now apply only to the kitchen.” He volleyed the charge that Berkeley has always been serious\, “but in a braver time\, that He adds that Berkeley has always been serious\, “but in a braver time\, that seriousness was applied to the Vietnam War and not to an apricot soufflé.” \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nLibrary Journal about M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\n\n\nReardon (Oysters\, LJ 10/15/84)\, whose articles have been published in the Los Angeles Times and Christian Science Monitor\, serves up a savory biographical repast about three women who revolutioned the culinary arts in America. Breaking the traditional mold of describing food merely in terms of process and presentation\, each brought forth unbridled artistic aspects previously unknown to the culinary scene. \nThe author recounts how M.F.K. Fisher’s culinary writings have reminded readers that food is not only a necessity but an art. She reveals how Julia Child\, the grande dame of televised cookery\, cultivated a renewed interest in French cuisine and gourmet foods for many Americans and how Alice Waters popularized the traditions of California cookery from her Chez Panisse restaurant in Berkeley\, California\, with her emphasis on fresh\, locally grown\, and seasonal ingredients. Reardon discusses mutual friendships and parallels in the lives of these three women. She emphasizes that\, with roots in California and strong influences from France\, each has instilled a new artistic spirit in American cookery. Recommended for general readers.\nMichael A. Lutes\, Univ. of Notre Dame Lib.\, Ind. \n\nBibliographic Description of Celebrating the Pleasures of the Table\nAuthor Reardon\, Joan\, 1930-\nTitle M.F.K. Fisher\, Julia Child\, and Alice Waters : celebrating the pleasures of the table / Joan Reardon.\nImprint New York : Harmony Books\, c1994.\nEdition 1st ed. \nDescript xvi\, 302 p. : ill.\, maps ; 25 cm.\nContents James Beard — Simone (Simca) Beck — Elizabeth David — Lindsey Shere — Julia Child.\nNote Includes bibliographical references (p. 293-297) and index.\nSubject Fisher\, M. F. K. (Mary Frances Kennedy)\, 1908-1992.\nChild\, Julia.\nWaters\, Alice.\nCooks — United States — Biography.\nFood writers — United States — Biography.\nAlt Title MFK Fisher\, Julia Child\, and Alice Waters.\nCelebrating the pleasures of the table.\nLC CARD # 94008650\nISBN 0517577488 URL:https://www.oldsf.bmkt.net/event/piccolo-m-f-k-fisher-julia-child-and-alice-waters-celebrating-the-pleasures-of-the-table-by-joan-reardon-six/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/03/pleasuresofthetableatpiccolonoon-1.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170406T190000 DTEND;TZID=America/Los_Angeles:20170406T210000 DTSTAMP:20260513T061401 CREATED:20161226T221157Z LAST-MODIFIED:20170304T153055Z UID:5346-1491505200-1491512400@www.oldsf.bmkt.net SUMMARY:Book Group: The Vegetarian – A Novel\, by Han Kang DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book The Vegetarian – A Novel (London ; New York : Hogarth\, 2014) by Han Kang on Thursday\, April 6\, 2016. Translated from the Korean by Deborah Smith. Originally published: October 30\, 2007. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com.  The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of The Vegetarian – A Novel\nA beautiful\, unsettling novel about rebellion and taboo\, violence and eroticism\, and the twisting metamorphosis of a soul \nBefore the nightmares began\, Yeong-hye and her husband lived an ordinary\, controlled life. But the dreams—invasive images of blood and brutality—torture her\, driving Yeong-hye to purge her mind and renounce eating meat altogether. It’s a small act of independence\, but it interrupts her marriage and sets into motion an increasingly grotesque chain of events at home. As her husband\, her brother-in-law and sister each fight to reassert their control\, Yeong-hye obsessively defends the choice that’s become sacred to her. Soon their attempts turn desperate\, subjecting first her mind\, and then her body\, to ever more intrusive and perverse violations\, sending Yeong-hye spiraling into a dangerous\, bizarre estrangement\, not only from those closest to her\, but also from herself. \nCelebrated by critics around the world\, The Vegetarian is a darkly allegorical\, Kafka-esque tale of power\, obsession\, and one woman’s struggle to break free from the violence both without and within her. \nWinner of the 2016 Man Booker International Prize \nNAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Publisher’s Weekly • Buzzfeed • Entertainment Weekly • Time • Wall Street Journal • Bustle • Elle • The Economist • Slate • The Huffington Post • The St. Louis Dispatch • Electric Literature \nReviews\nWikipedia Entry\n“The Vegetarian (Hangul: 채식주의자; RR: Chaesikju-uija) is a South Korean three-part drama novella written by Han Kang and first published in 2007. Based on Kang’s 1997 short story “The Fruit of My Woman”\, The Vegetarian is set in modern-day Seoul and tells the story of Yeong-hye\, a home-maker\, whose decision to stop eating meat after a bloody\, nightmarish dream about human cruelty.” More… \nBy Porochista Khakpour (NY Times Sunday Book Review\, Feb. 2\, 2016)\n“All the trigger warnings on earth cannot prepare a reader for the traumas of this Korean author’s translated debut in the Anglophone world.” More… \n“The Vegetarian by Han Kang tells a dangerously defiant story\,” by Ilana Masad  (The Guardian\, Friday 23 December 2016)\n“After a frightening dream involving intense violence\, she becomes a vegetarian (really\, she is a vegan as she refuses to eat any animal products). This infuriates her husband\, Mr Cheong\, the narrator of the first portion of the book. He thinks that Yeong-hye is being ridiculous\, whimsical rather than determined. When he finds her clearing out all the meat products from their fridge\, including expensive seafood\, he is incredulous. How is it possible that his docile\, dull\, quiet wife has turned into someone like this?” More… \nThe Bottom Line: ‘The Vegetarian’ by Claire Fallon (The Huffington Post\, January 29\, 2016)\nIn Han Kang’s ‘The Vegetarian\,’ a clean eating obsession is a subversive act of self-reclamation. (…) In South Korea\, meat and animal products have traditionally been staples of the societal diet — bulgogi\, bibimbap with a steaming egg on top\, grilled pork belly\, seafood pancakes — and when character Yeong-hye suddenly gives up all meat and animal products\, it rends her entire social fabric. More… \nBibliographic Information\n\nAuthor Han\, Kang\, 1970-\nTitle The vegetarian : a novel / Han Kang ; translated from the Korean by Deborah Smith.\nImprint London ; New York : Hogarth\, [2015]\nEdition First U.S. edition. \nDescription 188 pages ; 22 cm\nNote Originally published in 2007 in Korean as three separate novelettes and then combined into a novel. — t.p. verso. URL:https://www.oldsf.bmkt.net/event/book-group-the-vegetarian-a-novel/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/png:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2016/12/Han-Kang-Side-by-Side.png ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170313T110000 DTEND;TZID=America/Los_Angeles:20170313T120000 DTSTAMP:20260513T061401 CREATED:20170308T051616Z LAST-MODIFIED:20170313T200651Z UID:5603-1489402800-1489406400@www.oldsf.bmkt.net SUMMARY:Piccolo: M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Three DESCRIPTION:For this (third) Piccolo we’re reading M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Chapter 4\, In Julia’s Kitchen (pp. 111 – 150). \nThe chapter starts: “Kitchens* have not always been Julia Child’s mise-en-scène. In fact her recollections of the one in the big\, brown-shingled house on South Pasadena Avenue where she grew up… \n* “In November 2001\, when Julia Child left her Massachusetts home of forty-two years to return to her native California\, she gave her kitchen to the Smithsonian’s National Museum of American History\, Behring Center. More…” \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, 11am – noon. This time we’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nLibrary Journal about M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\n\n\nReardon (Oysters\, LJ 10/15/84)\, whose articles have been published in the Los Angeles Times and Christian Science Monitor\, serves up a savory biographical repast about three women who revolutioned the culinary arts in America. Breaking the traditional mold of describing food merely in terms of process and presentation\, each brought forth unbridled artistic aspects previously unknown to the culinary scene. \nThe author recounts how M.F.K. Fisher’s culinary writings have reminded readers that food is not only a necessity but an art. She reveals how Julia Child\, the grande dame of televised cookery\, cultivated a renewed interest in French cuisine and gourmet foods for many Americans and how Alice Waters popularized the traditions of California cookery from her Chez Panisse restaurant in Berkeley\, California\, with her emphasis on fresh\, locally grown\, and seasonal ingredients. Reardon discusses mutual friendships and parallels in the lives of these three women. She emphasizes that\, with roots in California and strong influences from France\, each has instilled a new artistic spirit in American cookery. Recommended for general readers.\nMichael A. Lutes\, Univ. of Notre Dame Lib.\, Ind. \n\nBibliographic Description of Celebrating the Pleasures of the Table\nAuthor Reardon\, Joan\, 1930-\nTitle M.F.K. Fisher\, Julia Child\, and Alice Waters : celebrating the pleasures of the table / Joan Reardon.\nImprint New York : Harmony Books\, c1994.\nEdition 1st ed. \nDescript xvi\, 302 p. : ill.\, maps ; 25 cm.\nContents James Beard — Simone (Simca) Beck — Elizabeth David — Lindsey Shere — Julia Child.\nNote Includes bibliographical references (p. 293-297) and index.\nSubject Fisher\, M. F. K. (Mary Frances Kennedy)\, 1908-1992.\nChild\, Julia.\nWaters\, Alice.\nCooks — United States — Biography.\nFood writers — United States — Biography.\nAlt Title MFK Fisher\, Julia Child\, and Alice Waters.\nCelebrating the pleasures of the table.\nLC CARD # 94008650\nISBN 0517577488 URL:https://www.oldsf.bmkt.net/event/piccolo-m-f-k-fisher-julia-child-alice-waters-celebrating-pleasures-table-joan-reardon-three/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/02/pleasuresofthetable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170306T110000 DTEND;TZID=America/Los_Angeles:20170306T120000 DTSTAMP:20260513T061401 CREATED:20170228T155245Z LAST-MODIFIED:20170308T050927Z UID:5567-1488798000-1488801600@www.oldsf.bmkt.net SUMMARY:Piccolo: M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Two DESCRIPTION:For this (second) Piccolo we’re reading M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Chapter 3\, D*E*A*R F*R*I*E*N*D (pp. 69 – 110). \nThe chapter starts “The story of how the salutations “Dear Mrs. Child” and “Dear Mrs. Fisher” changed to “Dear Julia” and Dear Mary Francis” and then to “D*E*A*R F*R*I*E*N*D” is not a tale oft told.” \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, 11am – noon. This time we’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nLibrary Journal about M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\n\n\nReardon (Oysters\, LJ 10/15/84)\, whose articles have been published in the Los Angeles Times and Christian Science Monitor\, serves up a savory biographical repast about three women who revolutioned the culinary arts in America. Breaking the traditional mold of describing food merely in terms of process and presentation\, each brought forth unbridled artistic aspects previously unknown to the culinary scene. \nThe author recounts how M.F.K. Fisher’s culinary writings have reminded readers that food is not only a necessity but an art. She reveals how Julia Child\, the grande dame of televised cookery\, cultivated a renewed interest in French cuisine and gourmet foods for many Americans and how Alice Waters popularized the traditions of California cookery from her Chez Panisse restaurant in Berkeley\, California\, with her emphasis on fresh\, locally grown\, and seasonal ingredients. Reardon discusses mutual friendships and parallels in the lives of these three women. She emphasizes that\, with roots in California and strong influences from France\, each has instilled a new artistic spirit in American cookery. Recommended for general readers.\nMichael A. Lutes\, Univ. of Notre Dame Lib.\, Ind. \n\nBibliographic Description of Celebrating the Pleasures of the Table\nAuthor Reardon\, Joan\, 1930-\nTitle M.F.K. Fisher\, Julia Child\, and Alice Waters : celebrating the pleasures of the table / Joan Reardon.\nImprint New York : Harmony Books\, c1994.\nEdition 1st ed. \nDescript xvi\, 302 p. : ill.\, maps ; 25 cm.\nContents James Beard — Simone (Simca) Beck — Elizabeth David — Lindsey Shere — Julia Child.\nNote Includes bibliographical references (p. 293-297) and index.\nSubject Fisher\, M. F. K. (Mary Frances Kennedy)\, 1908-1992.\nChild\, Julia.\nWaters\, Alice.\nCooks — United States — Biography.\nFood writers — United States — Biography.\nAlt Title MFK Fisher\, Julia Child\, and Alice Waters.\nCelebrating the pleasures of the table.\nLC CARD # 94008650\nISBN 0517577488 URL:https://www.oldsf.bmkt.net/event/piccolo-m-f-k-fisher-julia-child-and-alice-waters-celebrating-the-pleasures-of-the-table-by-joan-reardon-two/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/02/pleasuresofthetable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170302T190000 DTEND;TZID=America/Los_Angeles:20170302T210000 DTSTAMP:20260513T061401 CREATED:20161202T174958Z LAST-MODIFIED:20161202T180817Z UID:4880-1488481200-1488488400@www.oldsf.bmkt.net SUMMARY:Book Group: The End of Plenty: The Race to Feed a Crowded World DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book The End of Plenty: The Race to Feed a Crowded World (New York : W. W. Norton & Company\, 2015) by Joel K. Bourne Jr. on Thursday\, February 2\, 2017. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com.  The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nTable of Contents\nThe curse — Famine’s lethal lessons — The green revolution : food\, sex\, and war — The plight of the punjab — China : landraces and Lamborghinis — Food\, fuel\, and profit — The gauntlet — The blue revolution — Back in the USSR — The blooming desert — Magic seeds : feeding shareholders or the world — Organic agriculture feeding the rich or enriching the poor — The Malawi miracle — The grand desiderata. \nSummary\n“In The End of Plenty\, award-winning environmental journalist Joel K. Bourne Jr. puts our race to feed the world in dramatic perspective. With a skyrocketing world population and tightening global grain supplies spurring riots and revolutions\, humanity must produce as much food in the next four decades as it has since the beginning of civilization to avoid a Malthusian catastrophe. Yet climate change could render half our farmland useless by century’s end. Part history\, part reportage and advocacy\, The End of Plenty is a panoramic account of the future of food\, and a clarion call for anyone concerned about our planet and its people.”– Amazon. \nFrom the website of the author\, Joel K. Bourne Jr.\nWith skyrocketing population and tightening grain supplies spurring riots\, revolutions\, and immigration around the globe\, experts now say we must grow as much food in the next four decades as we have since the beginning of civilization to avoid a Malthusian catastrophe. Yet climate change could render half our farmland useless by century’s end. Bourne takes readers from his own family farm to international agricultural hotspots to introduce a new generation of farmers and scientists engaged in the greatest challenge humanity has ever faced. The stakes could not be higher. \nUrgent and at times terrifying…Joel Bourne’s richly researched and passionately argued report is a wake-up call\, and also a call to action.\nHampton Sides\, author of In the Kingdom of Ice \nJoel Bourne shows how food supplies will present a strategic challenge for America’s national security in the coming years. The time for action is now–and the consequences for failing to heed Bourne’s advice may be devastating.\nGen. Hugh Shelton\, 14th Chairman of the Joint Chiefs of Staff (retired)\, author of Without Hesitation \nOther Publications by Joel Bourne\nOther Publications are listed on his LinkedIn page. \nGoodreads Reviews of The End of Plenty: The Race to Feed a Crowded World\n\nRichard Reese rated it it was amazing  ·  review of another edition\n\n\nNothing is more precious than balance\, stability\, and sustainability. Today\, we’re hanging by our fingernails to a skyrocket of intense insane change\, and it’s the only way of life we’ve ever known. Joel Bourne has spent his life riding the rocket. He grew up on a farm\, and studied agronomy at college\, but sharp changes were causing many farmers to go bankrupt. Taking over the family farm would have been extremely risky\, so he became a writer for farm magazines. Later\, he was hired by National Geographic\, where he has spent most of his career. \nIn 2008\, he was assigned to cover the global food crisis\, and this project hurled him into full awareness of the big picture. The Green Revolution caused food production to skyrocket\, and world population doubled in just 40 years. Then\, the revolution fizzled out\, whilst population continued to soar. Demographers have told us to expect another two or three billion for dinner in 2050. Obviously\, this had the makings of an excellent book\, so Bourne sat down and wrote The End of Plenty. \nThe subtitle of his book is “The Race to Feed a Crowded World\,” not “The Race to Tackle Overpopulation.” More… \n\n\nOther Inter/Re/views of The End of Plenty: The Race to Feed a Crowded World\n• Interview of the author by Dave Davies on NPR\, As Global Population Grows\, Is The Earth Reaching The ‘End Of Plenty’? (June 8\, 2015) \n• Review by Ry Patel in the New York Times Sunday Book Review\, The End of Plenty\, (July 24\, 2015) \n• In Kirkus Reviews\, (March 20\, 2015) \n• Harry Johnstone in TLS (July 13\, 2016) Joel Bourne writes about this on his Facebook page: “The Times Literary Supplement (London) recently reviewed my book\, The End of Plenty. Unfortunately the reviewer believes political reforms–not increased production–are all we need to solve the global food crisis. While such reforms are certainly necessary\, as one African farmer told me years ago\, “You can’t eat democracy.” \n\nBibliographic Information\n\nAuthor: Bourne\, Joel K.\, Jr.\nTitle: The end of plenty : the race to feed a crowded world / Joel K. Bourne Jr.\nImprint New York : W. W. Norton & Company\, 2015.\nEdition: First edition.\nDescription: 408 pages : illustrations ; 24 cm.\nNote: Includes bibliographical references (pages [379]-392) and index.\nSubject :Food supply — Forecasting.\nFood consumption forecasting.\nFood security.\nLC CARD # 2015001552\nISBN 9780393079531 (hardcover)\n0393079538 (hardcover) URL:https://www.oldsf.bmkt.net/event/book-group-the-end-of-plenty/ LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2016/12/Joel-Bourne-with-End-of-Plenty.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170227T110000 DTEND;TZID=America/Los_Angeles:20170227T120000 DTSTAMP:20260513T061401 CREATED:20170210T172250Z LAST-MODIFIED:20170228T155031Z UID:5517-1488193200-1488196800@www.oldsf.bmkt.net SUMMARY:Piccolo: M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, One DESCRIPTION:For this (first) Piccolo we’re reading M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, up to page 66. \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, 11am – noon. This time we’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nLibrary Journal about M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\n\n\nReardon (Oysters\, LJ 10/15/84)\, whose articles have been published in the Los Angeles Times and Christian Science Monitor\, serves up a savory biographical repast about three women who revolutioned the culinary arts in America. Breaking the traditional mold of describing food merely in terms of process and presentation\, each brought forth unbridled artistic aspects previously unknown to the culinary scene. \nThe author recounts how M.F.K. Fisher’s culinary writings have reminded readers that food is not only a necessity but an art. She reveals how Julia Child\, the grande dame of televised cookery\, cultivated a renewed interest in French cuisine and gourmet foods for many Americans and how Alice Waters popularized the traditions of California cookery from her Chez Panisse restaurant in Berkeley\, California\, with her emphasis on fresh\, locally grown\, and seasonal ingredients. Reardon discusses mutual friendships and parallels in the lives of these three women. She emphasizes that\, with roots in California and strong influences from France\, each has instilled a new artistic spirit in American cookery. Recommended for general readers.\nMichael A. Lutes\, Univ. of Notre Dame Lib.\, Ind. \n\nBibliographic Description of Celebrating the Pleasures of the Table\nAuthor Reardon\, Joan\, 1930-\nTitle M.F.K. Fisher\, Julia Child\, and Alice Waters : celebrating the pleasures of the table / Joan Reardon.\nImprint New York : Harmony Books\, c1994.\nEdition 1st ed. \nDescript xvi\, 302 p. : ill.\, maps ; 25 cm.\nContents James Beard — Simone (Simca) Beck — Elizabeth David — Lindsey Shere — Julia Child.\nNote Includes bibliographical references (p. 293-297) and index.\nSubject Fisher\, M. F. K. (Mary Frances Kennedy)\, 1908-1992.\nChild\, Julia.\nWaters\, Alice.\nCooks — United States — Biography.\nFood writers — United States — Biography.\nAlt Title MFK Fisher\, Julia Child\, and Alice Waters.\nCelebrating the pleasures of the table.\nLC CARD # 94008650\nISBN 0517577488 \n  URL:https://www.oldsf.bmkt.net/event/piccolo-m-f-k-fisher-julia-child-and-alice-waters-celebrating-the-pleasures-of-the-table-by-joan-reardon-one/ LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States CATEGORIES:Book Group ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/02/pleasuresofthetable.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT END:VCALENDAR