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
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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
February 2021 – Sacred Cow
Two big topics we know will spill from 2020 to 2021 are (1) the environment and (2) animal protein and the alternatives. Sacred Cow: The Case for (Better) Meat: Why Well-Raised Meat is Good for You and Good for the Planet*+, by Diana Rodgers and Robb Wolf, examines a common argument against eating animal protein: that… Continue reading February 2021 – Sacred Cow
January 2021 – Hungry
The first selection of the new year is a relatively new book, released summer 2020, on current food culture. Here’s a brief synopsis of what to expect from Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning*+ by Eve Turow-Paul. We wait in lines around the block for scoops of cookie dough. We photograph… Continue reading January 2021 – Hungry
December 2020 – Baking Powder Wars
It's holiday baking season! AgBookClub's December selection, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking by Linda Civitello, is the story that you didn't know existed. It's an account of brand wars, bribery, and slander over something as minute as the baking staple you forget is hanging out in the back of your… Continue reading December 2020 – Baking Powder Wars
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