In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know and dives into the hidden history of food.
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Cooked & Terra Madre Talk
In Cooked, Michael Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink.
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Tomorrow’s Table
Tomorrow’s Table argues that a judicious blend of genetic engineering and organic farming is key to helping feed the world’s growing population in an ecologically balanced manner.
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Farmacology
In Farmacology, practicing family physician and renowned nutrition explorer Daphne Miller brings us beyond the simple concept of “food as medicine” and introduces us to the critical idea that it’s the farm where that food is grown that offers us the real medicine.
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Gathering: Memoir Of A Seed Saver
This is the story about Seed Savers Exchange that began humbly as a simple exchange of seeds among passionate gardeners and how the membership has grown from a small circle of people to more than thirteen thousand.
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Book Club: Twain’s Feast – April 15
Book Club on April 15
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Book Club: What We Eat When We Eat Alone – Mar 18
Book Club – Mar 18.
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Book Club: Salt – A World History – Feb 18
Book Club on Feb 18th.
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