BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Library Market//iCal Export//EN BEGIN:VEVENT SUMMARY:Food for Thought: Book Discussion - Eight Flavors, Endangered Eati ng UID:31332 DTSTAMP:20260312T034700Z DTSTART:20250408T230000Z DTEND:20250409T000000Z LOCATION:500 Hoes Lane\nPiscataway NJ 08854 ROOM: Kennedy Meeting Room DESCRIPTION:Join Library staff to discuss Sarah Lohman's works, Eight Flavors and Endangered Eating. Feel free to read one book, or both books - finishing the book is not required to join the conversation! Both Eig ht Flavors and Endangered Eating are available as eaudiobooks on hoopla and as ebooks on Libby. Both titles can also be placed on hold in the STE LLA catalog. A limited number of complimentary print copies of Endangered Eating are now available at Kennedy Library.Sarah Lohman will be visiting Piscataway Public Library at the end of April, offering a workshop on reci pe writing and a book talk and signing focused on her more recent book, En dangered Eating. Eight Flavors: The United States boasts a culturally and ethnically diverse population that makes for a continually changing culin ary landscape. But a young historical gastronomist named Sarah Lohman disc overed that American food is united by eight flavors: black pepper, vanill a, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In a unique and surprising view of American history…richly researched, int riguing, and elegantly written” (The Atlantic), Lohman sets out to explo re how these influential ingredients made their way to the American table. Endangered Eating: In Endangered Eating, culinary historian Sarah Lohman d raws inspiration from the Ark of Taste, a list compiled by Slow Food Inter national that catalogues important regional foods. Lohman travels the coun try learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stor ies behind heirloom sugarcane. In the Navajo Nation, she assists in the tr aditional butchering of a Navajo Churro ram. Lohman heads to the Upper Mid west, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America’s oldest peanut—long thought to be extinct. Lohman learns fro m those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising t hese crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and pre paring them.Sarah Lohman will be visiting the Library at the end of April: Food for Thought: Recipe Writing with Sarah Lohman on recipe writing Satur day, April 26 at 1pmFood for Thought: Endangered Eating - Sarah Lohman on heirloom cider apples on Sunday, April 27 at 2pmThis event is part of our Food for Thought event series. The Food for Thought project was made possi ble by a grant from the New Jersey Council for the Humanities, a state par tner of the National Endowment for the Humanities. Any views, findings, co nclusions, or recommendations expressed in this event do not necessarily r epresent those of the National Endowment for the Humanities or the New Jer sey Council for the Humanities. URL:https://www.piscatawaylibrary.org/lohmanbooks END:VEVENT END:VCALENDAR