Our next food book club read will be The Third Plate : Field Notes on the Future of Food by Executive Chef and Co-Owner of Blue Hill Farm at Stone Barns, Dan Barber. The book's intro opens with an exploration of how Dan created the best polenta of his life - with the help of an heirloom variety of corn that was grown via a companion planting method called "Three Sisters." Sound interesting? Join us for a discussion of topics like this from the book at the end of the month!
We'll be meeting at the Stock Cafe tables of Local Foods (in the back by the restrooms) on Monday 1/30. Grab some food or a drink (or both) from the cafe, and bring your appetite for discussion as we chat about the book, how it relates to the work that Slow Food does, and what that all means for the future of our food system. Didn't read the book? No problem. We'd still love to have you partake in the discussion and join the good company of our food book club community - we all have different perspectives to contribute! Happy reading and see you soon!