This month’s book-club book is by Ohio University faculty member Eric LeMay, who leads us to artisan cheesemakers in Europe and the American Upper Midwest.
A review in Publishers Weekly notes
Even readers who don’t know their comté from their Kraft Single may find cheese enthusiast Eric LeMay’s poetic if melodramatic coverage as rich and unctuous as the subject itself.
Haven’t read the book yet? No worries. Come join us. 5:00-6:00, Thurs. May 11 at Cultivate Co-op Cafe, 901 Elm St.
The evening will coincide with Lake to River Co-op’s Online Market pick-up night. The monthly gatherings are free, open to the public and wheelchair accessible.
Our last book in the Food for Thought series is Salt: A World History by Mark Kurlansky. We’ll meet June 8 to talk about it, as well as the next series’ selections.