Tag Archives: Cultivate Co-op Cafe

Food for Thought: The Omnivore’s Dilemma

We made a quick switch for our last book selection in our food-themed series, and decided to discuss the first section of Michael Pollan’s The Omnivore’s Dilemma. Pollan traces a single fast-food meal back to its source in a giant cornfield in Iowa, and forward until it is pulled steaming from the bag. Along the way, we learn about contemporary agricultural practices and consumer choices, and their implications for our landscape and health.

18301233_872231646248550_2904968036686010755_n

Thursday June 8, 5:00-6:00 at Cultivate Cafe, 901 Elm St. We will talk about our next book series, which will begin in September.

Advertisements

Lit Youngstown on the Wild Side

Food for Thought, our book & potluck club is taking up Eating on the Wild Side by Jo Robinson. eating-on-the-wild-side

We are learning about the wild origins of the fruits and vegetables we love, the most healthful varieties available today, and how to store and cook them to get the greatest cancer-fighting, health promoting benefits. The book is packed with information, told in an easy style, with terrific charts and summaries.

Haven’t read the book yet? No worries. Come join us. 6:00-7:00, Thurs. October 13 at Cultivate Co-op Cafe, 901  Elm St.

The potluck is informal: bring something you made or a prepared food or drink. 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. Childcare is available for $5 per child with an advance reservation. To make a reservation for childcare, please call 330-540-1480.

Here is the book list for the rest of the year.

Nov. 10: The Garden of the World by Lawrence Coates
Dec. 8: Yes, Chef! A Memoir by Marcus Samuelsson
Jan. 12: Julie & Julia by Julie Powell
Cancelled Feb. 9: The Omnivore’s Dilemma by Michael Pollan
March 9: Prodigal Summer by Barbara Kingsolver
April 13: Closing the Food Gap by Mark Winne
May 11: Immortal Milk: Adventures in Cheese by Eric LeMay
June 8: Salt: A World History by Mark Kulansky