Thu 11/30 @ 7PM
There are many downsides to chain restaurants, where you know you’ll get exactly the same thing whether you’re in Connecticut, Arkansas or Oregon. They contribute to the homogenization of tastes and are one of the factors leading to the disappearance of regional cuisines.
Culinary historian/author Sarah Lohman is attempting to rescue some of those unique regional tastes and the ingredients that comprise them in her new book Endangered Eating: America’s Vanishing Foods. She traveled across the U.S. to areas ranging from Hawaii, the Navajo Nation, the Gulf Coast and South Carolina’s Lowcountry, talking to fisherpeople, farmers, shepherd, scientists, historians and activists. And every chapter includes recipes for using these vanishing ingredients (good luck finding them!) so you can be part of the solution.
Lohman will be talking about her book at Loganberry Books on Larchmere, with Jemery Umansky, himself an author as well as owner of Larder in Ohio City. It’s free and open to all.
Shaker Heights, OH 44120