Food For Thought

//Food For Thought
Food For Thought2018-10-09T11:39:23+00:00

FOOD FOR THOUGHT

Feed your mind, body, and spirit at one of our monthly dinners with an illuminating author.  Includes a 3-course farm-to-table dinner prepared by noted regional chef Brian Alberg, wine, and a signed book. Limited seating.

There is a delicious and robust vegetarian option for each dinner (if they aren’t necessarily vegetarian). Just let us know your preference!

SPONSORED BY     

and Rural Intelligence

 


Saturday, September 15, 6pm

Dinner with Andrea Barnet

Author of the newly released Visionary Women: How Rachel Carson, Jane Jacobs, Jane Goodall, and Alice Waters Changed Our World, Andrea Barnet is herself a visionary woman for the 21st century. A regular contributor to the New York Times Book Review for 25 years, Barnet now finds herself on the other side of the equation, as reviews are rolling in for her study on a quartet of change-makers who overturned conventional ways of thinking about the environment, city planning, animal rights, and agricultural sustainability. As The Washington Post puts it, “Barnet makes a powerful case for a shared perspective among her subjects,” united by their perseverance and passion for truth.

Buy Tickets Online

$100/$90 members; includes seasonal dinner, wine, and book.


Saturday, November 10, 6pm

Dinner with Andrea Barrett

Winner of the National Book Award and Pulitzer Prize for Fiction finalist, Andrea Barrett is an admired and beloved writer. In her magnificent new story collection Archangel, Barrett unfolds five pivotal moments in the lives of her characters and in the history of knowledge. The MacArthur Award recipient talks about the history behind her eloquent stories, how we think about history today, and the personal passions and politics that shape human knowledge. “Her work stands out for its sheer intelligence…The overall effect is quietly dazzling.” ~ The New York Times

 

Buy Tickets Online
TICKETS $100/$90 members; includes seasonal dinner by farm-to-table chef Brian Alberg, wine, and book.

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