Bread, Wine, Chocolate: The Slow Loss of Foods We Love and How Taste Can Save Them

• Food & Drink

“A powerful reminder that we can eat in ways that don’t cause damage to the planet or its poorest people—and that can delight us, not just fill us up.” — Bill McKibben, distinguished scholar and New York Times bestselling author

We are losing food crop diversity at an alarming rate due to an increased reliance on crops that lack nutrition, such as corn and wheat. This is occurring not only in the U.S., but throughout the world. Real foods that sustain us are being replaced by monocrops. In her new book, The Slow Loss of Foods We Love, leading journalist and scholar Simran Sethi concludes that everyday people/consumers, can change and reverse this dangerous trend.

Join us to learn how mindfulness, and awareness of flavor/taste can forge change within each of us and how a small, simple tweak in everyday choices we make can benefit the planet greatly.  This workshop will empower you with a working knowledge base and a course of action to implement in your daily life that can be far-reaching and inspirational.