Contemporary concerns about health, the environment, animal welfare, social justice, and national security have created a groundswell of interest in alternative agriculture and diet. On Thursday, April 25th at 6 P.M, Allen explores the pleasures and benefits of sustainable eating and offers resources for those who want to eat more responsibly and deliciously. She clarifies terms like “eco-gastronomy,” “food shed” and “food miles” and explains why and how more and more people are supporting small-scale, organic food production and practicing local, seasonal cooking. Illustrating Wisconsin as a leader in the sustainable foods movement, Allen details such phenomena as subscription farms, community gardens, local food challenges, sustainable restaurants, agritourism, and eco-labeling. Information on local resources will be provided, making the link from consumer to regionally produced foods.
Terese Allen, a native of Green Bay, has written scores of books and articles about the pleasures and benefits of regional foods, sustainable cooking, and culinary folklore. Allen serves as food editor and columnist for Organic Valley Family of Farms, the country’s largest organic farmers’ cooperative, and is a food columnist and editorial consultant for Edible Madison magazine.
This program is part of the Friends of the Library's Annual Meeting. It will be preceded by a business meeting at 5:30 PM in the Silver Creek Room. Both meetings are open to the public and all are welcome and encouraged to attend!