Little Island Creamery presents a new concept: the reading and cooking club!

This is a quarterly meeting starting in March which encourages participants to read a book every 3 months on the topic of the politics of food preservation and to meet to discuss it while also experimenting with the preservation strategies described in that book. We can learn from our ancestors in understanding the political implications of how we choose to preserve our foods.

In March, we’ll discuss Book 1: Salt, A World History by Mark Kurlansky. Meeting March 19th. We’ll discuss salt as a preservation technique that revolutionized our access to nutritional food and practice making bacon and salted fish (Bacala).

Other books will include :

• Book 2: The Serviceberry, Abundance and Reciprocity in the Natural World by Robin Wall Kimmerer. Meeting on June 18th.
• Book 3: Our Fermented Lives, A History of How Fermented Foods have Shaped Cultures and Communities by Julia Skinner. Meeting on September 17th.
• Book 4: The World of Sugar, How the Sweet Stuff Transformed our Politics, Health and Environment over the last 2000 years. Meeting on December 17th.