Book of the Month, Nov. 2022 - Braiding Sweetgrass

November 2022 — Braiding Sweetgrass

We’re switching things up as we head into the holiday season with Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants*+ by Robin Wall Kimmerer. This book explores historical teachings and knowledge of plants, remembering a time before we found modern replacements and substitutions for ways we used to use plants in our everyday lives. As… Continue reading November 2022 — Braiding Sweetgrass

Book of the Month, July 2021 - The Good Food Revolution

July 2021 — The Good Food Revolution

The Good Food Revolution: Growing Health Food, People, and Communities*+ by Will Allen has been on both of your hosts’ To-Read lists, but hasn’t made it onto the official AgBookClub list today. We expect that this book touches on an important topic: what constitutes healthy food and how do we make sure everyone has enough of… Continue reading July 2021 — The Good Food Revolution

Book of the Month, May 2021 - This Blessed Earth

May 2021 – This Blessed Earth

We know that more than 90 percent of U.S. farms are family owned and operated, although there is a lot of misinformation regarding farm ownership and operation among the public non-farming community. May’s selection, This Blessed Earth: A Year in the Life of an American Family Farm*+ by Ted Genoways, should be an interesting take on the… Continue reading May 2021 – This Blessed Earth

Apr. 2021 - The Scientist and the Spy, Book of the Month

April 2021 – The Scientist and the Spy

The Scientist and The Spy: A True Story of China, the FBI, and Industrial Espionage*+ by Mara Hvistendahl is something totally different than other books we’ve read in the three-plus year history of AgBookClub. We know that genetic technology for crops is important to U.S. farmers and we thought that planting season (knock on wood we… Continue reading April 2021 – The Scientist and the Spy

Book of the Month, Mar. 2021 - Eight Flavors

March 2021 –Eight Flavors

American cuisine is arguably the most ethnically diverse cuisine of the world, greatly in part to our history as the “melting pot.” As you may recall from our 2020 AgBookClub discussions, we scratched the surface of this topic with The Food Explorer by Daniel Stone. Eight Flavors: The Untold Story of American Cuisine*+ by Sarah Lohman dives… Continue reading March 2021 –Eight Flavors