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DTSTART;TZID=America/Los_Angeles:20170202T190000
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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
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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:20260513T090025
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
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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:20260513T090025
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:20260513T090025
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:20260513T090025
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:20260513T090025
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:20260513T090025
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:20260513T090025
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 <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*** \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:20260513T090025
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 <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. \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:20260513T090025
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 <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 \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
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20151001T190000
DTEND;TZID=America/Los_Angeles:20151001T210000
DTSTAMP:20260513T090025
CREATED:20141117T225909Z
LAST-MODIFIED:20150910T000502Z
UID:370-1443726000-1443733200@www.oldsf.bmkt.net
SUMMARY:Book Group: The Covenant of the Wild. Why Animals Choose Domestication\, by Stephen Budiansky
DESCRIPTION:The Slow Food Russian River Book Group will be reading the book The Covenant of the Wild. Why Animals Choose Domestication (1996) by Stephen Budiansky. \nSome animal rights advocates argue that eating meat is murder and that pets are slaves. This controversial reappraisal of the human-animal bond\, however\, argues that domestication of animals is not an act of exploitation but a brilliantly successful evolutionary strategy that has benefited humans and animals alike. (Adapted from Goodreads) \nThis book is available in the 2nd hand book trade for less than $5. There is one copy in the Sonoma County Public Library System\, but not at SSU or the SRJC Library. \nTo RSVP write the Book Group at Slow Food Russian River Book Group <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.
URL:https://www.oldsf.bmkt.net/event/slow-food-russian-river-book-group-stephen-budianskys-the-covenant-of-the-wild-why-animals-choose-domestication-by/
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/covenant.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20150903T190000
DTEND;TZID=America/Los_Angeles:20150903T210000
DTSTAMP:20260513T090025
CREATED:20150528T024207Z
LAST-MODIFIED:20150829T191036Z
UID:1664-1441306800-1441314000@www.oldsf.bmkt.net
SUMMARY:Book Group: Field Days. A Year of Farming\, Eating\, and Drinking Wine in California\, by  Jonah Raskin
DESCRIPTION:The Slow Food Russian River Book Group will be discussing the book Field Days. A Year of Farming\, Eating\, and Drinking Wine in California (September 2010\, UC California Press)\, by Jonah Raskin. Photography by Paige Green. \nFor a first the author will be participating. \nYou can ask Jonah anything you want about writing\, editing\, publishing and more. He will be talking about the backstory to the book\, what changes he has seen in the ag world\, and where we are now as a foodshed. \nIf you can’t read the whole book – he says he understand – try to read the Introduction\, pp. 1-12 or the Coda\, pp. 289-291 and the Acknowledgements 293-297. \n“Sooner or later\, nearly everyone who cares about wine and food comes to Sonoma”—so begins this lively excursion to a spectacular region that has become known internationally as a locavore’s paradise. Part memoir\, part vivid reportage\, Field Days chronicles the renaissance in farming organically and eating locally that is unfolding in Northern California. Jonah Raskin tells of the year he spent on Oak Hill Farm—working the fields\, selling produce at farmers’ markets\, and following it to restaurants. He also goes behind the scenes at Whole Foods. In this luminous account of his experiences\, Raskin introduces a dynamic cast of characters—farmers\, chefs\, winemakers\, farm workers\, and environmentalists. They include such luminaries as Warren Weber at Star Route Farm\, the oldest certified organic farm in Marin County; Bob Cannard\, who has supplied Chez Panisse with vegetables for decades; Sharon Grossi\, the owner of the largest organic farm in Sonoma; and Craig Stoll\, the founder and executive chef at Delfina in San Francisco. Raskin also offers portraits of renowned historical figures\, including Luther Burbank\, Jack London\, and M.F.K. Fisher. Field Days is a heartfelt celebration of the farm-to-table movement and its cultural reverberations” (Publisher’s Description). \nTo RSVP write the Book Group at Slow Food Russian River Book Group <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
URL:https://www.oldsf.bmkt.net/event/field-days-a-year-of-farming-eating-and-drinking-wine-in-california-by-jonah-raskin/
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/fielddayswithjonah.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20150514T180000
DTEND;TZID=America/Los_Angeles:20150514T210000
DTSTAMP:20260513T090025
CREATED:20150108T224205Z
LAST-MODIFIED:20150512T183535Z
UID:392-1431626400-1431637200@www.oldsf.bmkt.net
SUMMARY:Farm Tour and Conversation about Saving Seeds and Biodiversity at Foxwhelp Farm
DESCRIPTION:Get tickets at http://foxwhelp-farm.brownpapertickets.com \n*** \nTerry and Carolyn Harrison of Foxwhelp Farm have been leaders of Sonoma County organic (“the old ‘new’ “) agriculture since they began farming in 1974\, and Slow Food Russian River is grateful that they open Foxwhelp Farm to us on Thursday\, May 14\, 6-9 pm for a tour of their orchards and fields\, and a potluck dinner conversation in their barn about seeds and grafts\, and the importance of biodiversity in agriculture and how to preserve and enhance it. \nThe Harrisons have been long time members of the California Rare Fruit Growers. They launched their business\, the Sonoma Antique Apple Nursery\, in 1980\, and are leaders in our partner organization  Community Alliance for Family Farmers (CAFF).  \nFoxwhelp Farm barn \nA recent project is the establishment of a Seed Bank at the Healdsburg Regional Library. A great article about the Harrisons by former Slow Food Leader Linda Peterson appeared on the Sonoma County Farm Bureau website. Also see Michele Anna Jordan’s article about Seed Banks in Sonoma Magazine of Friday\, March 14\, 2014. \nFoxwhelp Farm is off Westside Road near Healdsburg. Directions to Foxwhelp Farm will be send to you in an email after have gotten your tickets. \nThis event is organized by the SFRR Book Group as a termination point for their reading of the book The Third Plate. Field Notes on the Future of Food (2014) by Dan Barber but is open to anybody. \n“At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement\, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world\, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good\, too.” (From Goodreads)
URL:https://www.oldsf.bmkt.net/event/farm-tour-saving-seeds-biodiversity-at-foxwhelp-farm/
LOCATION:Foxwhelp Farm\, Address with RSVP\, Healdsburg\, CA\, 95448\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2015/01/terry-and-carolyn-plucking-apples1.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20150402T190000
DTEND;TZID=America/Los_Angeles:20150402T210000
DTSTAMP:20260513T090025
CREATED:20150108T223537Z
LAST-MODIFIED:20150330T214448Z
UID:390-1428001200-1428008400@www.oldsf.bmkt.net
SUMMARY:Book Group:  The Third Plate. Field Notes on the Future of Food\, Part III (Sea)\, by Dan Barber
DESCRIPTION:The Slow Food Russian River Book Group will be reading Part III on Sea of the book The Third Plate. Field Notes on the Future of Food (2014) by Dan Barber. \n“At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement\, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world\, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good\, too.” (From Goodreads) \nTo RSVP write the Book Group at Slow Food Russian River Book Group <sfrrbookgroup@gmail.com>. The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. Location in Sebastopol with RSVP.
URL:https://www.oldsf.bmkt.net/event/book-group-the-third-plate-field-notes-on-the-future-of-food-part-iii-sea-by-dan-barber/
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/2015/01/thirdplatepartIII.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20150305T190000
DTEND;TZID=America/Los_Angeles:20150305T210000
DTSTAMP:20260513T090025
CREATED:20150108T222416Z
LAST-MODIFIED:20150330T214509Z
UID:388-1425582000-1425589200@www.oldsf.bmkt.net
SUMMARY:Book Group:  The Third Plate. Field Notes on the Future of Food\, Part II (Land) by Dan Barber
DESCRIPTION:The Slow Food Russian River Book Group will be reading Part II on Land of the book The Third Plate. Field Notes on the Future of Food (2014) by Dan Barber. \n“At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement\, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world\, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good\, too.” (From Goodreads) \nTo RSVP write the Book Group at Slow Food Russian River Book Group <sfrrbookgroup@gmail.com>. The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. Location in Sebastopol with RSVP.
URL:https://www.oldsf.bmkt.net/event/book-group-the-third-plate-field-notes-on-the-future-of-food-part-ii-soil-by-dan-barber/
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/2015/01/thirdplatepartII.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20150205T190000
DTEND;TZID=America/Los_Angeles:20150205T210000
DTSTAMP:20260513T090025
CREATED:20141117T225848Z
LAST-MODIFIED:20150108T222454Z
UID:369-1423162800-1423170000@www.oldsf.bmkt.net
SUMMARY:Book Group:  The Third Plate. Field Notes on the Future of Food\, Part I (Soil) by Dan Barber
DESCRIPTION:The Slow Food Russian River Book Group will be reading Part I on Soil of the book The Third Plate. Field Notes on the Future of Food (2014) by Dan Barber. \n“At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement\, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world\, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good\, too.” (From Goodreads) \nTo RSVP write the Book Group at Slow Food Russian River Book Group <sfrrbookgroup@gmail.com>. The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. Location in Sebastopol with RSVP.
URL:https://www.oldsf.bmkt.net/event/slow-food-russian-river-book-group-the-third-plate-field-notes-on-the-future-of-food-by-dan-barber/
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/thirdplatepartI.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20141204T190000
DTEND;TZID=America/Los_Angeles:20141204T210000
DTSTAMP:20260513T090025
CREATED:20141117T225746Z
LAST-MODIFIED:20150701T215229Z
UID:364-1417719600-1417726800@www.oldsf.bmkt.net
SUMMARY:Book Group: Consumed: Food for a Finite Planet\, by Sarah Elton.
DESCRIPTION:The Slow Food Russian River Book Group will be reading the book Consumed: Food for a Finite Planet\, by Sarah Elton (2013). \n“Anyone concerned about food\, our world’s increasingly broken and failing food systems\, and/or independent farming should read this. Excerpt from the Seeds section\, re: traditional vs. chemical rice farming: “High yields have come at a cost. Hybrid rice requires a lot of chemical fertilizers and pesticides\, many found. Traditional rice doesn’t like chemicals. If you fertilize traditional varieties with nitrogen to increase yields\, the plants tend to topple over under the weight of the larger seed heads. But there are benefits to growing chemical-free that can’t be measured in crop yields. In a rice field where traditional seeds are grown\, there exists a whole lot of life\, a whole lot of biodiversity. In the water live zooplankton and nematodes and molluscs as well as surface-dwelling insects. Because rice is grown in a wetland\, you will also find amphibians\, reptiles\, fish\, and water birds all thriving amid the growing grains\, as well as other vegetation. This life becomes food for humans\, and the biodiversity offers the farmers the protection of ecological resilience — if one part of the ecosystem doesn’t do well one year\, another is sure to flourish. Compare this with the hybrid rice paddy where chemicals kill all these other life forms and turn the growing area into a monoculture. And monocultures are the opposite of resilient. The ecology of the wetland is thrown out of balance by the chemicals. The pests’ natural predators are killed [by chemical pesticides]\, and the plant hoppers that are resistant to the pesticide multiply in a way that they normally wouldn’t have the opportunity to do. Then the plant hopper destroys the crop.” (Robin Tierney on Goodreads). \nTo RSVP write the Book Group at Slow Food Russian River Book Group <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 have to be a member. Receive information about location in Sebastopol with RSVP.
URL:https://www.oldsf.bmkt.net/event/sfrr-book-group-consumed-food-for-a-finite-planet-by-sarah-elton/
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/consumed.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20140904T190000
DTEND;TZID=America/Los_Angeles:20140904T210000
DTSTAMP:20260513T090025
CREATED:20150330T213618Z
LAST-MODIFIED:20151015T191755Z
UID:851-1409857200-1409864400@www.oldsf.bmkt.net
SUMMARY:Book Group: Pig perfect : encounters with remarkable swine and some great ways to cook them\, by Peter Kaminsky
DESCRIPTION:The Slow Food Russian River Book Group will be reading the book Pig perfect : encounters with remarkable swine and some great ways to cook them\, by Peter Kaminsky. \n“Peter Kaminsky loves all things porcine. He loves it from piglets to pork roasts. He loves it from breeding-stock genetics to artisinally-cured hams. In this book\, he pursues his love from villages in France and Spain to gas stations and general stores alongside blue highways in the Old South. He tracks the descendents of the pigs which Spanish conquistadors brought to America. He even makes a theological/cultural excursus to consider why pork is prohibited to Jews and Muslims. Recipes\, some his own and some lent by others\, are interspersed. Kaminsky is a Renaissance kinda guy. He is a good writer with lots of credentials in magazines like “Field and Stream.” He is a funny writer\, having been the managing editor of “National Lampoon.” He is a foodie writer\, having written a column called “The Underground Gourmet” for New York Magazine. This excellent book ends with an intense (but not preachy) appeal for sustainable agriculture and husbandry and a condemnation of factory farms. He is\, of course\, absolutely correct ” (@Stephen E. Moore on Goodreads). \nTo RSVP write the Book Group at Slow Food Russian River Book Group <sfrrbookgroup@gmail.com>. The book group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. Location in Sebastopol with RSVP.
URL:https://www.oldsf.bmkt.net/event/pig-perfect-encounters-with-remarkable-swine-and-some-great-ways-to-cook-them-by-peter-kaminsky/
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/2015/03/pigperfect.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20140410T190000
DTEND;TZID=America/Los_Angeles:20140410T210000
DTSTAMP:20260513T090025
CREATED:20150707T221316Z
LAST-MODIFIED:20150713T231230Z
UID:2308-1397156400-1397163600@www.oldsf.bmkt.net
SUMMARY:Book Group: Taste\, Memory: Forgotten Foods\, Lost Flavors\, and Why They Matter\, by David Buchanan
DESCRIPTION:The SFRR Book Group is currently reading David Buchanan’s Taste\, Memory: Forgotten Foods\, Lost Flavors\, and Why They Matter. \nOur next meeting is April 10 and the reading is the remainder of this inspiring book by David Buchanan\, Taste\, Memory: Forgotten Foods\, Lost Flavors\, and Why They Matter\, Chapters 6 – 11 (110pp.) \nThe book traces the experiences of modern-day explorers who re-discover culturally rich forgotten foods and return them to our tables for all to experience and savour. David Buchanan explores questions fundamental to the future of food and farming. (Goodreads) \nA meander\, with hoe\, through organic vegetable patches\, lost orchards\, seed catalogs and produce markets with a dedicated gardener in search of a small farm. From experiments “trying to live off the grid” in Washington state after college to raising produce on semiurban plots around Portland\, Maine\, Buchanan has always followed his passion for heritage plants: the ugly heirloom baking apple\, undersized pear\, thin-skinned tomato and other relics of the old family farm lost or marginalized by bottom-line-obsessed agribusiness\, environmental degradation and government regulation. In this combination of memoir and treatise for the back-to-the-farm movement\, the author laments the loss of 90 percent of America’s crop diversity over the last century. What that means to the average supermarket shopper is dinner without a world of region-specific savors―the fruit of what the French call the terroir. Seeking inspiration and the perfect place to start a market garden\, Buchanan made research forays to thriving organic farms and nurseries in New England\, talked with seed collectors\, visited a USDA gene bank and hunted for heritage apple trees by highways and in backyards. He ponders the relevance of agricultural diversity in the contemporary world and the role individuals can play in keeping heritage varieties in our markets and on our plates. Buchanan ended up swapping work for equipment and the use of small parcels of tillable land around Portland\, where he continues to battle late blight and caterpillars to raise a varied crop of rare apples for his own brand of raw cider. It’s a catch-as-catch-can lifestyle\, but it’s deeply satisfying to Buchanan and demonstrates the way forward for a new generation of farmers and locavores. A specialized look at the small-farming movement\, written with appealing self-knowledge\, diligent research and occasional flair. (Kirkus Reviews) \nWe meet in Sebastopol. \nWe started looking for our next book. On the table are:\n• Kristin Ohlson. the soil will save us. How Scientists\, Farmers\, and Foodies are Healing the Soil to Save the Planet (2014)\n• Gary Paul Nabham. Coming Home to Eat. The Pleasures and Politics of Local Foods (2002)\n• Janisse Ray\, The Seed Underground: A Growing Revolution to Save Food (2012)\n• Margaret Gray\, Labor and the Locavore: The Making of a Comprehensive Food Ethic (2014) \nTo contact the Book Group send a message to Slow Food Russian River Book Group <sfrrbookgroup@gmail.com>
URL:https://www.oldsf.bmkt.net/event/book-group-taste-memory-forgotten-foods-lost-flavors-and-why-they-matter-by-david-buchanan/
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/2015/07/tastememory-copy.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
END:VCALENDAR