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:20140309T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20141102T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20150308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20151101T090000 END:STANDARD 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 END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20180503T190000 DTEND;TZID=America/Los_Angeles:20180503T210000 DTSTAMP:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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:20260513T070755 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 BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20170202T190000 DTEND;TZID=America/Los_Angeles:20170202T210000 DTSTAMP:20260513T070755 CREATED:20161017T012410Z LAST-MODIFIED:20161017T012410Z UID:4716-1486062000-1486069200@www.oldsf.bmkt.net SUMMARY:Book Group: Delizia!: The Epic History of the Italians and Their Food DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book Delizia!: The Epic History of the Italians and Their Food (Free Press\, 2008) by John Dickie on Thursday\, February 1\, 2016. \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 Delizia!\nBuon appetito! Everyone loves Italian food. But how did the Italians come to eat so well?\nThe answer lies amid the vibrant beauty of Italy’s historic cities. For a thousand years\, they have been magnets for everything that makes for great eating: ingredients\, talent\, money\, and power. Italian food is city food. \nFrom the bustle of medieval Milan’s marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life\, historian and master storyteller John Dickie shows how taste\, creativity\, and civic pride blended with princely arrogance\, political violence\, and dark intrigue to create the world’s favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. \nA dynamic chronicle that is full of surprises\, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta’s true origins\, and shows that Marco Polo did not introduce spaghetti to the Italians\, as is often thought\, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy’s long love affair with exotic spices\, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet\, with its gargantuan ten-course menu comprising hundreds of separate dishes\, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important\, it explains the origins and growth of the world’s greatest urban food culture. \nWith its delectable mix of vivid storytelling\, groundbreaking research\, and shrewd analysis\, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy’s civilization of the table will satisfy foodies\, history buffs\, Italophiles\, travelers\, students — and anyone who loves a well-told tale. \nTable of Contents\nTuscany : don’t tell the peasants \nPalermo\, 1154 : pasta and the planisphere \nMilan\, 1288 : power\, providence\, and parsnips \nVenice\, 1300s : Chinese whispers \nRome\, 1468 : respectable pleasure \nFerrara\, 1529 : a dynasty at table \nRome\, 1549-50 : bread and water for their Eminences \nBologna\, 1600s : the game of cockaigne \nNaples\, late 1700s : maccheroni-eaters \nTurin\, 1846 : Viva l’Italia! \nNaples\, 1884 : Pinocchio hates pizza \nFlorence\, 1891 : pellegrino Artusi \nGenoa\, 1884-1918 :emigrants and prisoners \nRome\, 1925-38 : Mussolini’s rustic village \nTurin\, 1931 : the Holy Palate tavern \nMilan\, 1936 : housewives and epicures \nRome\, 1954 : miracle food \nBologna\, 1974 : mamma’s tortellini \nGenoa\, 2001-2006 : faulty basil \nTurin\, 2006 : peasants to the rescue! \nGoodreads Reviews\n“Or “Everything you think you know about Italian food is wrong”.\nExhaustively researched\, full of fascinating anecdotes\, and at least as much history and sociology as cuisine. Learn about the Renaissance’s obssession with sugar and spice\, how the Arabs invented pasta\, why northern Italians thought pizza would give them cholera\, and how many “traditional\, authentic” Italian foods are relatively recent (i.e. 20th century) inventions.”\n\nMore reviews…\nOther Reviews\nBy Rocio C. on the blog\, How to be the hero of your own kitchen! (February 15\, 2016) \n\n“John has built an intriguing\, complex and unexpected narrative around Italian food.Food as a cultural product manifests so much more than evocative traditions or idyllic family scenes. Food as life itself adapts to survive. It says so much more about raw hunger and bold desire than any other social manifestation. Because unlike anything else\, we need food to live\, whatever it takes\, however it comes. More… \n\nBy Paul Levy in the Observer (August 18\, 2007)\n“For us in the 21st century\, Italian food is the cuisine of affluence. As John Dickie\, reader in Italian Studies at UCL points out: ‘Italy has become the model to imitate when it comes to making ingredients\, cooking them and eating them.’ There are now trattorias for those who can afford them in Bangkok and Beijing . The ingredients most prized by rich gastronomes are Italian – white truffles\, Manni olive oil\, Parmigiano-Reggiano cheese\, aged balsamic vinegar\, Amalfi lemons – as are today’s fashionable foodstuffs\, such as buffalo mozzarella\, ricotta\, polenta … the list is a long one. Yet we think of most of these as having a peasant provenance.” More…\nBibliographic Information\n\nAuthor Dickie\, John\, 1963-\nTitle Delizia! : the epic history of the Italians and their food / John Dickie.\nImprint New York\, NY : Free Press\, 2008.\nEdition 1st Free Press hardcover ed.Descript x\, 367 p. : ill.\, maps ; 24 cm.\nContents Tuscany : don’t tell the peasants — Palermo\, 1154 : pasta and the planisphere — Milan\, 1288 : power\, providence\, and parsnips — Venice\, 1300s : Chinese whispers — Rome\, 1468 : respectable pleasure — Ferrara\, 1529 : a dynasty at table — Rome\, 1549-50 : bread and water for their Eminences — Bologna\, 1600s : the game of cockaigne — Naples\, late 1700s : maccheroni-eaters — Turin\, 1846 : Viva l’Italia! — Naples\, 1884 : Pinocchio hates pizza — Florence\, 1891 : pellegrino Artusi — Genoa\, 1884-1918 :emigrants and prisoners — Rome\, 1925-38 : Mussolini’s rustic village — Turin\, 1931 : the Holy Palate tavern — Milan\, 1936 : housewives and epicures — Rome\, 1954 : miracle food — Bologna\, 1974 : mamma’s tortellini — Genoa\, 2001-2006 : faulty basil — Turin\, 2006 : peasants to the rescue!\nNote Includes bibliographical references and index.\nSubject Gastronomy — Italy — History.\nFood habits — Italy — History.\nCooking\, Italian — History.\nItaly — Social life and customs.\nISBN 9780743277990\n0743277996\nLC CARD # 07015302 URL:https://www.oldsf.bmkt.net/event/book-group-delizia-epic-history-italians-food/ 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/2016/10/johndickiewithdelizia.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20161201T190000 DTEND;TZID=America/Los_Angeles:20161201T210000 DTSTAMP:20260513T070755 CREATED:20161017T010223Z LAST-MODIFIED:20170217T011531Z UID:4706-1480618800-1480626000@www.oldsf.bmkt.net SUMMARY:Book Group: Apple: a global history\, by Erika Janik DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book Apple: a global history (Reaktion Books\, 2011) by Erika Janik on Thursday\, December 1\, 2016. \nIf you have questions about the curious pollination of apple trees this Factsheet from the Ontario Ministry of Agriculture\, Food and Rural Affairs will give you some good  information: Crabapple Pollenizers for Apples. \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\nIntroduction \n1. From Almaty to America\n2. Food of Legend\n3. Cider\n4. Wholesome Apple\n5. Global Apple \nPicking the Perfect Apple\nRecipes\nSelect Bibliography\nWebsites and Associations\nAcknowledgements\nPhoto Acknowledgements\nIndex \nSummary of Apple: a global history\nGravenstein. Coe’s Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are—varieties of apples. But as befits their enchanting names\, apples have transfixed and beguiled humans for thousands of years. \nApple: A Global History explores the cultural and culinary importance of a fruit born in the mountains of Kazakhstan that has since traversed the globe to become a favorite almost everywhere. From the Garden of Eden and Homer’s Odyssey to Johnny Appleseed\, William Tell\, and even Apple Computer\, Erika Janik shows how apples have become a universal source of sustenance\, health\, and symbolism from ancient times to the present day. \nFeaturing many mouthwatering illustrations\, this exploration of the planet’s most popular fruit includes a guide to selecting the best apples\, in addition to apple recipes from around the world\, including what is believed to be the first recorded apple recipe from Roman gourmand Marcus Apicius. And Janik doesn’t let us forget that apples are not just good eating; their juice also makes for good drinking—as the history of cider in North America and Europe attests. \nJanik grew up surrounded by apple iconography in Washington\, the “apple state\,” so there is no better author to tell this fascinating story. Readers will eat up this surprising and entertaining tale of a fruit intricately linked to human history. \nGoodreads Reviews\n“Edible books try to cover nearly every aspect of a food in about 100 pages. Some are more successful than others. Janik tries\, but there’s simply too much information about apples to get anything like decent coverage in so few pages. But it’s still a fairly interesting read\, and especially suited for those who aren’t going to be bothered by how briefly nearly every topic is covered.”\n\n\n“What’s a hungry writer wannabie to do? Write on spec. This is the opposite of The New Book of Apples: The Definitive Guide to Over 2\,000 Varieties. Some information. Some legend. And some recipes to fill up the space between the covers.” \n\n\n\nBibliographic Information\n\nAuthor Janik\, Erika\nTitle Apple : a global history / Erika Janik\nImprint London : Reaktion Books\, 2011 \nDescript 132 pages : illustrations (some color) ; 21 cm\nSeries Edible\nContents From Almaty to America — Food of legend — Cider — Wholesome apple — Global apple — Picking the perfect apple\nNote Includes bibliographical references and index\nSummary Includes a selection of recipes\nSubject Apples — History\nCooking (Apples)\nCider — History\nCooking (Dates)\nISBN 9781861898487\n1861898487 URL:https://www.oldsf.bmkt.net/event/book-group-apple-global-history/ 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/2016/10/Apple-a-global-history-Reaktion-Books-2011-by-Erika-Janik.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20161103T190000 DTEND;TZID=America/Los_Angeles:20161103T210000 DTSTAMP:20260513T070755 CREATED:20160930T090749Z LAST-MODIFIED:20170217T011647Z UID:4667-1478199600-1478206800@www.oldsf.bmkt.net SUMMARY:Book Group: The True History of Chocolate\, by by Sophie D. Coe and Michael D. Coe DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book The True History of Chocolate (Thames & Hudson\, 3rd edition\, 2013) by Sophie D. Coe and Michael D. Coe on Thursday\, November 3. \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\nYou don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary \nWhen the Spanish conquistadors first time put his lips to a cup of Aztec chocolate had the bitter beans already been used by people for over two and a half millennia\, as a beverage in including the ceremonial context and in recent times also as currency. Chocolate as we know it – sweetened and solid form – has just been the norm for over a hundred and fifty years. Before then drank it hot or cold\, without sugar but seasoned with all sorts of spices – from chilli and black pepper\, vanilla and nutmeg.\nLinnaeus gave the plant the name Theobroma cacao – “Gudaspisen”\, and for a long time was the drink reserved for nobles in Europe hoof. There were a variety of very different theories in circulation about chocolate’s effects on health\, and the book gives us some examples of how to have mixed his chocolate during different stages of the story. \nThe authors Sophie D. Coe and Michael D. Coe has endeavored to tell such a “true” story as possible\, and this means not only correct treatment of the earliest sources. To tell you the history of chocolate\, they both botany and archeology as the science of language. We get a glimpse of how chocolate is grown and cultivated today\, and in the background to the name – with a brief insight into the fascinating story of how to solve the mystery of Mayan hieroglyphs.\nSince it was first published in English for the twelve years ago\, Chocolate – a true story has been the historical standard piece of chocolate. http://www.agerings.se/ARTIKLAR/19010.html \n“Consistently exceptionally interesting.” \n– Washington Post \n“A pleasure\, not only for ‘chocoholics’ but for all who appreciate living and thorough detective work in book form.” \n– Gourmet \n“A real treat.” \n– New York Review of Books URL:https://www.oldsf.bmkt.net/event/book-group-the-true-history-of-chocolate/ 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/2016/09/Sophie-D.-Coe-and-Michael-D.-Coewithtrue-history-of-chocolate-cover.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20161006T190000 DTEND;TZID=America/Los_Angeles:20161006T210000 DTSTAMP:20260513T070755 CREATED:20160817T054304Z LAST-MODIFIED:20170217T012057Z UID:4437-1475780400-1475787600@www.oldsf.bmkt.net SUMMARY:Book Group: Best Food Writing 2014\, edited by Holly Hughes DESCRIPTION:The Slow Food Russian River Book Group will be discussing essays from the book Best Food Writing 2014 (Da Capo Life Long\, a member of the Perseus Books Group\, 2014)\, edited by Holly Hughes on Thursday\, October 6. \nThis book can be had for $4 from an Amazon reseller (incl. shipping and handling).  It may also be available in public libraries. \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. \nFor this session\, Book Group members need to select three essays\, from those not yet chosen by other group members\, for which you will be responsible: read them\, be able to summarize them at the session\, and have a leading question for the essay. \nWith RSVP you will receive a link to a google spreadsheet where you can register your choice. To RSVP email the Book Group at sfrrbookgroup@gmail.com. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nYou don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. Location for this session in Rohnert Park with RSVP. Otherwise we meet in Sebastopol. \nBest Food Writing 2014 on Goodreads\nFor fourteen years\, Best Food Writing has served up the creme de la creme of the year’s food writing. The 2014 edition once again offers the tastiest prose of the year\, from a range of voices: food writing stars\, James Beard Award winners\, writer-chefs\, bestselling authors\, and up-and-coming bloggers alike. With new sections devoted to “A Table for Everyone” and “Back to Basics\,” you’ll find a topic and a flavor for every appetite—the cutting-edge\, the thoughtful\, the provocative\, and the hilarious—a smorgasbord of treats for the foodie in all of us. \n(Goodreads\, with 400+ readers reflections) \nOther Reviews\nJane Smiley’s review on New World Reviews. \n\nTable of Contents of Best Food Writing 2014\nTHE WAY WE EAT NOW\nAge of innocence\, Saveur\, 2013 / Jay Rayner \nAre big flavors\, destroying the American palate?\, Food and Wine\, April 2014/ Kate Krader \nA toast story\, P:acific Standard\, Jan. 2014/ John Gravois \nFive things I will not eat\, Civil Eats\, 2013 / Barry Estabrook \nBaconomics 101\, Chapter from The Tastemakers/ David Sax \nThe right to eat\, Alimentum. The Literature of Food/ JT Torres \nA TABLE FOR EVERYONE\nAmerica\, your food is so gay\, Lucky Peach / John Birdsall \nDebts of pleasure\, Oxford American / John T. Edge \nThe dignity of chocolate\, Edible Vancouver / Eagranie Yuh \nThe indulgence of pickled baloney\, Gravy\, Southern Foodways Alliance/ Silas House \nAusterity measures\, SF Weekly / Anna Roth \nWaiting for the 8th\, Washington Post/ Eli Saslow \nBACK TO BASICS\nA sorta of chicken that we call fish / Elissa Altman \nForget the clock\, remember your food\, from Eat Your Vegetables: Bold Recipes for the Single Cook / Joe Yonan \nMeals from a hunter / Steve Hoffman \nThe man machine\, Fool #5 / Oliver Strand \nCooking as the cornerstone of a sustainable food system\, Civil Eats 2013 / Kim O’Donnel \nHow to boil water\, Eat the Love 2014 / Irvin Lin \nThe lions of Bangkok street food\,  Roads and Kingdoms\, 2013/ Matt Goulding \nHow to cook a turkey\, The Dinner Files\, Nov 24\, 2013 / Molly Watson \nHOME COOKING\nAnd baby makes free-for-all\, bon appétit/ Adam Sachs (The Obsessivore) \nSense of self\, Food Thinkers by Breville / Erin Byers Murray \nThe ghosts of cakes past\, Monica Bhide | Recipes\, Stories\, Inspiration/ Monica Bhide \nBread and women\, The New Yorker / Adam Gopnik \nThe science of the best chocolate chip cookies\, The Food Lab / J. Kenji López-Alt \nHow to cook chicken cutlets\, and give yourself a reason to keep living\, Deadspin / Albert Burneko \nSmelted\, Full Grown People / Sara Bir \nSTOCKING THE PANTRY\nA green movement\, Dark Rye Magazine / Jane Black \nThe 16.9 carrot\, excerpt from his book The Third Plate / Dan Barber \nMonsanto is going organic in a quest for the perfect veggie\, Wired Mag / Ben Paynter \nKevin Scheuring. The Flavor Man\, Edible Cleveland / Laura Taxel \nYellow Dutch / Rich Nichols \nThe forgotten harvest\, Garden & Gun / Jack Hitt \nSOMEONE’S IN THE KITCHEN\nThe leading light of pastry\, Food & Wine / Alex Halberstadt \nCheapskates\, Edible San Francisco / Sarah Henry \nSherry Yard’s sweet independence\, LA Weekly / Besha Rodell \nA day on Long Island with Alex Lee\, Lucky Peach / Francis Lam \nSavoring the now\, The Atlanta Journal-Constitution / John Kessler \nThe tao of Bianco\, Edible Baja Arizona Magazine / Dave Mondy \nPERSONAL TASTES\nFamiliarity breeds content\, NY Times / Frank Bruni \nEveryman’s fish\, Saveur / Tom Carson \nThe cheese toast incident\, Food for the Thoughtless / Michael Procopio \nBecause I Can: Homemade Ketchup\, Leite’s Culinaria / David Leite \nSolitary man\, Saveur / Josh Ozersky \nTomato pie\, Tin House / Ann Hood \nEXTREME EATING\nThe Invasivore’s dilemma\, Outside Online / Rowan Jacobsen \nLearning how to taste\, Chapter 6 from Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet / Daniella Martin \nSeven bald men and a kumquat tree\, Gastronomica / Amy Gentry \nFixed menu\, Lucky Peach / Kevin Pang \nLast meals\, Lapham’s Quarterly / Brent Cunningham \n  \nAbout the Editor of Best Food Writing 2014\n“Are you the same Holly Hughes who –– ?” \n“Well\, there are many Holly Hugheses around . . . I am only some of them. Click the links to the left to learn about the various things I do.”   The true Holly Hughes\, food writer. \nMore by Holly Hughes\nBesides the Best Food Writing series we discovered this essay by Holly Hughes\, Luxury\, in: Alone in the Kitchen with an Eggplant‚ Riverhead Books‚ 2008\, edited by Jenni Ferrari-Adler. \n  \n  \nBook Group at the May 5 session on The End of Overeating \n  \n  URL:https://www.oldsf.bmkt.net/event/book-group-best-food-writing-2014/ 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/2016/08/bestfoodwriting-fi-e1471412515229.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20160901T190000 DTEND;TZID=America/Los_Angeles:20160901T210000 DTSTAMP:20260513T070755 CREATED:20160623T004006Z LAST-MODIFIED:20170217T011143Z UID:4111-1472756400-1472763600@www.oldsf.bmkt.net SUMMARY:Book Group: Poor Man's Feast\, by Elissa Altman DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book Poor Man’s Feast: A Love Story of Comfort\, Desire\, and the Art of Simple Cooking (Chronicle Books\, 2013) by Elissa Altman. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com.  The Slow Food Russian River Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. You don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. Location in Sebastopol with RSVP. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm. It’s a convivial dinner. Please bring a dish for four and a beverage. \n*** \nPoor Man’s Feast on Goodreads\nFrom James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth\, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father\, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille\, she devoted her life to all things gastronomical\, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn’t turn around to the eight timbale molds she bought while working at Dean & DeLuca\, just so she could make tall food. \nWhen Elissa met Susan…\nBut love does strange things to people\, and when Elissa met Susan — a small-town Connecticut Yankee with parsimonious tendencies and a devotion to simple living — it would change Elissa’s relationship with food\, and the people who taught her about it\, forever. With tender and often hilarious honesty (and 27 delicious recipes)\, Poor Man’s Feast is a universal tale of finding sustenance and peace in a world of excess and inauthenticity\, and shows us how all our stories are inextricably bound up with what\, and how\, we feed ourselves and those we love. (less) \n(Goodreads\, with 1500+ readers reflections) \nTable of Contents of Poor Man’s Feast\nPrologue p. 8 \nPart I\nChapter 1 Bread and Cheese p. 13\nChapter 2 Executed Chicken p. 29\nChapter 3 Tall Food p. 40\nChapter 4 Sing Along with Mitch p. 47\nChapter 5 Brunch with Mrs. Eisenberg p. 52\nChapter 6 Mornay p. 60\nChapter 7 Mother Sauces p. 67\nChapter 8 Calling p. 75\nChapter 9 The Family Baby p. 83\nChapter 10 Arnaud p. 90\nChapter 11 Cast-Iron Stomach p. 100\nChapter 12 In Susan’s Kitchen p. 108\nChapter 13 The Tree p. 120\nChapter 14 Christmas Dinner p. 133 \nPart II\nChapter 15 Famous p. 142\nChapter 16 Diet White p. 148\nChapter 17 Fish p. 156\nChapter 18 The Guy on the Cross p. 164\nChapter 19 Party p. 173\nChapter 20 Cheese Food p. 181\nChapter 21 Farmers’ Market p. 187\nChapter 22 Foraging p. 197 \nPart III\nChapter 23 Bitten in the Garden p. 206\nChapter 24 The Land of Lost Contentment p. 218\nChapter 25 Craving p. 225\nChapter 26 The Heat p. 235\nChapter 27 Summer Birthdays p. 246\nChapter 28 Merging p. 259\nChapter 29 Italy p. 267\nChapter 30 After the Storm p. 279 \nRecipe Index p. 285\nAcknowledgments p. 286 \nAbout the Author of Poor Man’s Feast\nElissa Altman writes Poor Man’s Feast\, winner of the 2012 James Beard Award for Individual Food Blog. A food and cookbook editor as well as writer\, her work has appeared in Saveur\, the New York Times\, Gilt Taste\, the Huffington Post\, and has twice been selected for inclusion in Best Food Writing. She lives in Conneticut with Susan Turner and a small herd of animals. \nInterview with the Author of Poor Man’s Feast\nAn Interview with Elissa Altman\, Food Blogger and Author of Poor Man’s Feast by Claire Stanford\, Posted in Books & Media\, Out & About on Wed\, 03/20/2013. \n“[W]hen I started Poor Man’s Feast in 2008\, it was my goal to create a narrative about the way we feed ourselves and others in our homes\, in our lives\, in our collective past. I wanted to talk about simple food as the thing that brings us together as people\, rather than divides us.” \n\nMore by Elissa Altman\nPoor Man’s Feast\, a blog. \nBig food : amazing ways to cook\, store\, freeze\, and serve everything you buy in bulk. (Emmaus\, PA : Rodale\, 2005) \nContents Taking stock: big food shopping advice — The basics: how to make everyday essentials go the distance — Big food stocks and soups — Big food salads — In the beginning: big food on appetizers and other small dishes — Brain food: big food on fish — Into the henhouse: big food on poultry — The big beef: big food on beef (and lamb) — In a pig’s eye: big food on pork — Big food on wine — How long will it last? Maximum freezer life chart.\nNote Includes index. \nSummary Explains how shoppers can make the most of the cost-saving benefits of buying foods in bulk by offering taste-tempting tips on food storage\, meal planning\, shopping\, and 125 recipes for cooking creatively. \nInfrequent potatoes. In: Best food writing 2015 / edited by Holly Hughes (Boston\, MA : Da Capo Life Long\, 2015) \nA sort of chicken that we call fish. In: Best food writing 2014 / edited by Holly Hughes (Boston\, MA : Da Capo Life Long\, 2014) \nIn Susan’s Kitchen. In: Best food writing 2013 / edited by Holly Hughes (Boston\, MA : Da Capo Life Long\, 2013) \nAngry breakfast eggs. In: Best food writing 2012 / edited by Holly Hughes. (Boston\, MA : Da Capo Life Long\, 2012) \nCraving the food of depravity\, from PoorMansFeast.com In: Best food writing 2011 / edited by Holly Hughes (Boston\, MA : Da Capo Life Long\, 2011) \nElissa Altman on Huffington Post \n  \nReviews \nFood Chronicle ‘Poor Man’s Feast\,’ by Elissa Altman\, and More\, by Dawn Drzalmay. New York Times\, May 29\, 2013 \nThe Last Word: Poor Man’s Feast by Elissa Altman\, by Kurt Michael Friese. Civileats on February 25\, 2013 \nLove the One You’re (Eating) With: a Review of ‘Poor Man’s Feast’. March 4 2013\, by Amanda Bloom. \nReview by Sally D. Ketchum in New York Journal of Books \nReview from thebookselfblog \n  \n  \n  \nBook Group at the May 5 session on The End of Overeating URL:https://www.oldsf.bmkt.net/event/book-group-poor-mans-feast/ 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/2014/11/poormansfeastwithaltman02.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20160602T190000 DTEND;TZID=America/Los_Angeles:20160602T210000 DTSTAMP:20260513T070755 CREATED:20160409T162706Z LAST-MODIFIED:20170217T003855Z UID:3733-1464894000-1464901200@www.oldsf.bmkt.net SUMMARY:Book Group: Four Fish\, by Paul Greenberg DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book Four Fish: The Future of the Last Wild Food (The Penguin Press\, 2010)\, by Paul Greenberg. \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. You don’t need to be a member\, although – of course – we hope that with time you will become one. Location in Sebastopol with RSVP. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm. It’s a convivial dinner. Please bring a dish for four and a beverage. \n*** \nAbout the Author \nPaul Greenberg is the James Beard award-winning author of the New York Times bestseller and Notable Book Four Fish: The Future of the Last Wild Food and American Catch: The Fight for our Local Seafood. A regular contributor to the New York Times’ Opinion Page\, Magazine\, Dining section\, and Book Review\, Greenberg lectures widely on seafood and ocean sustainability. His lecture venues include Google\, the United States Senate\, the United States Supreme Court\, the Monterey Bay Aquarium\, the New England Aquarium\, The Culinary Institute of America\, Harvard University\, Brown University\, Williams College\, Yale University’s Peabody Museum\, Chefs Collaborative National Summit\, SeaWeb’s Seafood Summit\, and Paine & Partners annual shareholders meeting. \nA guest and commentator on public radio programs including Fresh Air\, All Things Considered\, and The Leonard Lopate Show\, Greenberg is also a fiction writer. His 2002 novel\, Leaving Katya\, was a Barnes & Noble Discover Great New Writers selection. In the last five years\, he has been a National Endowment for the Arts Literature Fellow\, a W. K. Kellogg Foundation Food and Society Policy Fellow\, and a writer-in-residence at the Bogliasco Foundation’s Liguria Study Center near Genoa\, Italy. \nIn addition to his fiction and nonfiction writing in the United States\, Greenberg has worked extensively overseas with long-term assignments in Russia\, Ukraine\, France\, the Caucasus\, Bosnia-Herzegovina\, Serbia\, the West Bank/Gaza\, and many other locations around the world. His essays have been published internationally in The Times of London\, The Observer (UK)\, The Age (Australia)\, Süddeutsche Zeitung (Germany) and The Globe and Mail (Canada). Four Fish is forthcoming in Korea\, Taiwan\, Russia\, Greece\, Italy\, Spain\, and Germany. \n  \nGoodreads\nOur relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild\, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. We stand at the edge of a cataclysm; there is a distinct possibility that our children’s children will never eat a wild fish that has swam freely in the sea. In Four Fish\, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey\, exploring the history of the fish that dominate our menus—salmon\, sea bass\, cod and tuna-and examining where each stands at this critical moment in time. He visits Norwegian mega farms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade certified fishing company in the world. He investigates the way PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; Challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna. Fish\, Greenberg reveals\, are the last truly wild food – for now. By examining the forces that get fish to our dinner tables\, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.  (Goodreads\, with many great readers reflections) \n More by Paul Greenberg\nThe four fish we’re overeating — and what to eat instead. TED Talk\, Oct 2015. \nGenetically Engineered Fish and the Strangeness of American Salmon. New Yorker\, Dec 2\, 2015 \nArticles in the New York Times. \nReviews \n• Book review of Four Fish: The Future of the Last Wild Food. July 18\, 2010|By Richard Eder\, Special to the Los Angeles Times\n“A serious study\, written with wit\, of such matters as the tension between the need to feed our world and to preserve it.” \n• Four Fish by David Helvarg\, Special to The SF Chronicle Published 4:00 am\, Sunday\, July 11\, 2010 \n• Catch of the Day\, by Sam Sifton\, New York Times July 29\, 2010 \n• Book Review: Four Fish: The Future of the Last Wild Food\, by Barry Estabrook Posted on July 20\, 2010 \n• Four Fish\, but for How Long? DEVELOPMENT & SOCIETY : Biodiversity\, Fisheries\, Food Security\, Oceans\, by Mark Notaras United Nations University \n• Face Book Page Four Fish by Paul Greenberg. \n  \nBook Group at the May 5 session on The End of Overeating URL:https://www.oldsf.bmkt.net/event/book-group-four-fish/ 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/2016/03/FourFishCoverwith-paul.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20160505T190000 DTEND;TZID=America/Los_Angeles:20160505T210000 DTSTAMP:20260513T070755 CREATED:20160304T070414Z LAST-MODIFIED:20170217T003357Z UID:3713-1462474800-1462482000@www.oldsf.bmkt.net SUMMARY:Book Group: The End of Overeating\, by David Kessler DESCRIPTION:The Slow Food Russian River Book Group will be reading the book The End of Overeating: Taking Control of the Insatiable American Appetite (Rodale Books\, 2009)\, by David Kessler. \nTo RSVP email the Book Group at Slow Food Russian River Book Group. The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. You don’t need to be a member\, although – of course – we hope that with time you will become one. Location in Sebastopol with RSVP. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm. It’s a convivial dinner. Please bring a dish for four and a beverage. \n*** \nPublisher’s Blurb \nDr. David A. Kessler\, the dynamic and controversial former FDA commissioner (1990-1997) known for his crusade against the tobacco industry\, is taking on another business that’s making Americans sick: the food industry. \nIn The End of Overeating\, Dr. Kessler shows us how our brain chemistry has been hijacked by the foods we most love to eat: those that contain stimulating combinations of fat\, sugar\, and salt.\nDrawn from the latest brain science as well as interviews with top physicians and food industry insiders\, \nThe End of Overeating exposes the food industry’s aggressive marketing tactics and reveals shocking facts about how we lost control over food and what we can do to get it back. \nFor the millions of people struggling with their weight as well as those of us who simply can’t seem to eat our favorite foods in moderation\, Dr. Kessler’s cutting-edge investigation offers valuable insights and practical answers for America’s largest-ever public health crisis. There has never been a more thorough\, compelling\, or in-depth analysis of why we eat the way we do. \nGoodreads\nMost of us know what it feels like to fall under the spell of food—when one slice of pizza turns into half a pie\, or a handful of chips leads to an empty bag. But it’s harder to understand why we can’t seem to stop eating—even when we know better. When we want so badly to say “no\,” why do we continue to reach for food? Dr. David Kessler\, the dynamic former FDA commissioner who reinvented the food label and tackled the tobacco industry\, now reveals how the food industry has hijacked the brains of millions of Americans. The result? America’s number-one public health issue. \nDr. Kessler cracks the code of overeating by explaining how our bodies and minds are changed when we consume foods that contain sugar\, fat\, and salt. Food manufacturers create products by manipulating these ingredients to stimulate our appetites\, setting in motion a cycle of desire and consumption that ends with a nation of overeaters. The End of Overeating explains for the first time why it is exceptionally difficult to resist certain foods and why it’s so easy to overindulge. \nDr. Kessler met with top scientists\, physicians\, and food industry insiders. The End of Overeating uncovers the shocking facts about how we lost control over our eating habits—and how we can get it back. Dr. Kessler presents groundbreaking research\, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters—from popular brand manufacturers to advertisers\, chain restaurants\, and fast food franchises.  For the millions of people struggling with weight as well as for those of us who simply don’t understand why we can’t seem to stop eating our favorite foods\, Dr. Kessler’s cutting-edge investigation offers new insights and helpful tools to help us find a solution. \nThere has never been a more thorough\, compelling\, or in-depth analysis of why we eat the way we do. (Goodreads) \nIndigo Books\nIn The End of Overeating\, Dr. David A. Kessler\, former Commissioner of the U.S. Food and Drug Administration\, takes an in-depth look at the ways in which we have been conditioned to overeat. Dr. Kessler presents a combination of fascinating anecdotes and newsworthy research – including interviews with physicians\, psychologists\, and neurologists – to understand how we became a culture addicted to the over-consumption of unhealthy foods. He also provides a controversial view inside the food industry\, from popular processed food manufacturers to advertisers\, chain restaurants\, and fast food franchises. Kessler deconstructs the endless cycle of craving and consumption that the industry has created\, and breaks down how our minds and bodies join in the conspiracy to make it all work. He concludes by offering us a common sense prescription for change\, both in our selves and in our culture. (Indigo Books) \n*** \n• Talk by David Kessler at the Harvard Bookstore (video) on October 5\, 2010. David A\, Kessler\, former commissioner of the US Food & Drug Administration\, discusses his book\, “The End of Overeating: Taking Control of the Insatiable American Appetite\,” presented by Harvard Book Store. Kessler explains how the food industry manipulates the way we eat\, why it is exceptionally difficult to resist certain foods\, and why its so easy to overindulge. He also provides facts about how to better control eating habits. \n• Interview with David Kessler by Louise McCready Hart. Huffington Post\, June 6\, 2009. \n• Review of The End of Overeating by Teresa Britton. FoodAnthropology\, the blog of the Society for the Anthropology of Food and Nutrition. \n• Review in EatRightPRO\, of the Academy of Nutrition and Dietetics. \n• How the Food Makers Captured Our Brains\, by Tara Parker-Pope. New York Times\, June 22\, 2009. \n• The Peril of Palatability. A former FDA chief sounds the alarm about dangerously delicious food\, by Jacob Sullum. Reason\, November 2009 issue. \n  \n  URL:https://www.oldsf.bmkt.net/event/book-group-the-end-of-overeating/ 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/2016/03/endofovereating8a.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20160204T190000 DTEND;TZID=America/Los_Angeles:20160204T210000 DTSTAMP:20260513T070755 CREATED:20151004T134952Z LAST-MODIFIED:20160119T223657Z UID:3055-1454612400-1454619600@www.oldsf.bmkt.net SUMMARY:Book Group: Food and Freedom\, Liberated Gastronomy\, by Carlo Petrini DESCRIPTION:The Slow Food Russian River Book Group will be reading Food and Freedom\, Liberated Gastronomy and Liberating Diversity. \nThis is part I (pp. 1-72) and II (pp. 173–127) of the book Food & Freedom (Cibo e libertà). How the Slow Food Movement Is Changing the World through Gastronomy\, by Carlo Petrini\, Translated by John Irving (Rizzoli\, New York\, 2015). \nCarlo Petrini is the author of Slow Food Nation and the founder of the Slow Food organization\, which counts 100\,000 members in 150 countries. Petrini was named a “Champion of the Earth” by the United Nations. and received the Sicco Mansholt Price for Slow Food’s contribution to sustainable agriculture. Sicco Mansholt was a farmer\, a member of the Dutch resistance during the Second World War\, a national politician and the first European Commissioner responsible for Agriculture.\nTo RSVP write the Book Group at Slow Food Russian River Book Group . The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. You don’t need to be a member\, although – of course – we hope that with time you will become one. Location in Sebastopol with RSVP. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm. It’s a convivial dinner. Please bring a dish for four and a beverage. \n*** \nPublisher’s Blurb \nInspiring the global fight to revolutionize the way food is grown\, distributed\, and eaten. In the almost thirty years since Carlo Petrini began the Slow Food organization\, he has been constantly engaged in the fight for food justice. Beginning first in his native Italy and then expanding all over the world\, the movement has created a powerful force for change.\nThe essential argument of this book is that food is an avenue towards freedom. This uplifting and humanistic message is straightforward: if people can feed themselves\, they can be free. In other words\, if people can regain control over access to their food—how it is produced\, by whom\, and how it is distributed—then that can lead to a greater empowerment in all channels of life. Whether in the Amazon jungle talking with tribal elders or on rice paddies in rural Indonesia\, the author engages the reader through the excitement of his journeys and the passion of his mission.\nHere\, Petrini reports upon some of the success stories that he has observed firsthand. From Chiapas to Puglia\, Morocco to North Carolina\, he has witnessed the many ways different peoples have dealt with food problems. This book allows us to learn from these case studies and lays out models for the future. \n*** \n• Review by Rachel Jagareski\, August 27\, 2015\, on Foreword Reviews.\n• A Preview of Carlo Petrini’s Latest Book: Cibo e libertà (Food and Freedom)\, May. 21\, 2014\, by John Irving\, Slow Food Editore and translator of the book\, on the Slow Food USA blog.\n• Reviewed by Gretchen Wagner for San Francisco Book Review.\n• Featured as one of 10 new books that celebrate the beauty of freedom now\, on Beautiful Now. \n  URL:https://www.oldsf.bmkt.net/event/food-and-freedom-liberated-gastronomy-by-carlo-petrini/ 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/2015/10/foodandfreedomwithcarlofeatured.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20151203T190000 DTEND;TZID=America/Los_Angeles:20151203T210000 DTSTAMP:20260513T070755 CREATED:20150622T184917Z LAST-MODIFIED:20151007T234828Z UID:2052-1449169200-1449176400@www.oldsf.bmkt.net SUMMARY:Book Group: Consulting the Genius of the Place\, Away from the Extractive Economy\, by Wes Jackson DESCRIPTION:The Slow Food Russian River Book Group will be reading the book Consulting the Genius of the Place\, Part II\, by Wes Jackson (CounterPoint\, Berkeley\, 2010) \, Section 3 and 4\, pp. 146 – 253\, Away from the Extractive Economy. \nTo RSVP write the Book Group at Slow Food Russian River Book Group . The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. You don’t need to be a member\, although – of course – we hope that with time you will become one. Location in Sebastopol with RSVP. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm. \n*** \nReviewer’s Commentaries\nContinuing the trajectory of Jackson’s earlier works\, Consulting the Genius of the Place is a crucial addition to a conversation in which anyone who wants to keep eating has a stake. Combining memoir\, scientific argument\, and prophetic diatribe\, this book is a bit like the prairie ecosystem it lauds: a sometimes gnarly\, sometimes lovely mix of ideas whose roots go deep\, and which possesses in its vitality emergent properties of its own. Only by consulting the genius of our own places instead of imposing our wills upon them\, Jackson warns\, can we carbon-hungry creatures avoid the fate of the petri dish. (Fred Bahnson\, in Orion Magazine). \nThe themes of place\, biodiversity and the virtues of perennial plants that have abounded in Jackson’s previous books converge in Jackson’s thorough argument for a new approach to agriculture that is dictated not by market economies or agribusiness but rather by the land and ecology of a given place. (Chris Smith\, in Englewoods Review of Books). \nBio from the Schumacher Institute: \nWes Jackson is one of the foremost figures in the international sustainable agriculture movement. Founder and president of The Land Institute in Salina\, Kansas\, he has pioneered reserach in Natural Systems Agriculture — including perennial grains\, perennial polycultures\, and intercropping — for over 30 years. He was a professor of biology at Kansas Wesleyan and later established the Environmental Studies program at California State University\, Sacramento\, where he became a tenured full professor. He is the author of several books including Becoming Native to This Place (1994)\, Altars of Unhewn Stone(1987)\, and New Roots for Agriculture (1980). \nThe work of the Land Institute has been featured extensively in the popular media\, including The Atlantic Monthly\, Audubon\, The MacNeil-Lehrer News Hour\, and All Things Considered. Life magazine predicted Wes Jackson will be among the 100 “most important Americans of the 20th century.” He is a recipient of the Pew Conservation Scholars award and a MacArthur Fellowship\, and has been listed as one of Smithsonian’s “35 Who Made a Difference”. Wes has an M.A. in botany from University of Kansas\, and a Ph.D. in genetics from North Carolina State University. \nSee also this interview with Wes Jackson\, by Kathryn True\, The Genius of Place. The Land Institute founder on tapping the genius of the prairie in the design of agriculture. URL:https://www.oldsf.bmkt.net/event/book-group-consulting-the-genius-of-the-place-away-from-the-extractive-economy-by-wes-jackson/ 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/2015/05/wessjacksonbookglass.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20151105T190000 DTEND;TZID=America/Los_Angeles:20151105T210000 DTSTAMP:20260513T070755 CREATED:20150515T235309Z LAST-MODIFIED:20151024T193042Z UID:1387-1446750000-1446757200@www.oldsf.bmkt.net SUMMARY:Book Group: Consulting the Genius of the Place\, Losses\, by Wes Jackson DESCRIPTION:The Slow Food Russian River Book Group will be reading the book Consulting the Genius of the Place: An Ecological Approach to a New Agriculture by Wes Jackson (CounterPoint\, Berkeley\, 2010)\, Section 1 and 2\, pp. 1-144\, Losses. \nTo RSVP write the Book Group at Slow Food Russian River Book Group . The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation.  You don’t need to be a member\, although – of course – we hope that with time you will become one. Location in Sebastopol with RSVP. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm \nReviewer’s Commentaries\nContinuing the trajectory of Jackson’s earlier works\, Consulting the Genius of the Place is a crucial addition to a conversation in which anyone who wants to keep eating has a stake. Combining memoir\, scientific argument\, and prophetic diatribe\, this book is a bit like the prairie ecosystem it lauds: a sometimes gnarly\, sometimes lovely mix of ideas whose roots go deep\, and which possesses in its vitality emergent properties of its own. Only by consulting the genius of our own places instead of imposing our wills upon them\, Jackson warns\, can we carbon-hungry creatures avoid the fate of the petri dish. (Fred Bahnson\, in Orion Magazine). \nThe themes of place\, biodiversity and the virtues of perennial plants that have abounded in Jackson’s previous books converge in Jackson’s thorough argument for a new approach to agriculture that is dictated not by market economies or agribusiness but rather by the land and ecology of a given place. (Chris Smith\, in Englewoods Review of Books). \nBio from the Schumacher Institute: \nWes Jackson is one of the foremost figures in the international sustainable agriculture movement. Founder and president of The Land Institute in Salina\, Kansas\, he has pioneered reserach in Natural Systems Agriculture — including perennial grains\, perennial polycultures\, and intercropping — for over 30 years. He was a professor of biology at Kansas Wesleyan and later established the Environmental Studies program at California State University\, Sacramento\, where he became a tenured full professor. He is the author of several books including Becoming Native to This Place (1994)\, Altars of Unhewn Stone(1987)\, and New Roots for Agriculture (1980). \nThe work of the Land Institute has been featured extensively in the popular media\, including The Atlantic Monthly\, Audubon\, The MacNeil-Lehrer News Hour\, and All Things Considered. Life magazine predicted Wes Jackson will be among the 100 “most important Americans of the 20th century.” He is a recipient of the Pew Conservation Scholars award and a MacArthur Fellowship\, and has been listed as one of Smithsonian’s “35 Who Made a Difference”. Wes has an M.A. in botany from University of Kansas\, and a Ph.D. in genetics from North Carolina State University. \nSee also this interview with Wes Jackson\, by Kathryn True\, The Genius of Place. The Land Institute founder on tapping the genius of the prairie in the design of agriculture. URL:https://www.oldsf.bmkt.net/event/book-group-consulting-the-genius-of-the-place-losses-by-wes-jackson/ 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/2015/05/wessjacksonbookglass.jpg ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com END:VEVENT END:VCALENDAR