Book of the Month, Feb. 2021 - Sacred Cow

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

Book of the Month, Jan. 2021 - Hungry

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

Book of the Month, Oct. 2020 - Size Matters

October 2020 – Size Matters

AgBookClub's October selection, Size Matters: Why We Love to Hate Big Food by Charlie Arnot of The Center for Food Integrity, has been on the AgBookClub bookshelf for a while and we're excited to finally have it on the reading list this fall. Food today is more abundant and affordable than ever before, but experiences… Continue reading October 2020 – Size Matters

Aug. 2020 - Butter: A Rich History, Book of the Month

August 2020 – Butter: A Rich History

AgBookClub's August selection, Butter: A Rich History by Elaine Khosrova, "serves up a story as rich, textured, and culturally relevant as butter itself." "From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter… Continue reading August 2020 – Butter: A Rich History

Book of the Month, July 2020 - The Cooking Gene

July 2020 – The Cooking Gene

AgBookClub's July selection, The Cooking Gene: A Journey Through African American Culinary History in the Old South, by Michael W. Twitty, is a timely look at race and food in the Old South. There's something special about Southern food. Barbeque. Soul food. Comfort food like biscuits and greens, okra and gumbo. But who owns those foods?… Continue reading July 2020 – The Cooking Gene