Eugenia Bone - 'The Kitchen Ecosystem'
Saturday, August 22, 2015 - 4:00 pm
Please join us for a special event with Eugenia Bone, a nationally known food journalist and author. Eugenia Bone's informative presentation "It's Not Food Waste, It's Wasted Food" shares her common sense approach to eating seasonally, locally, healthfully, and economically. Eugenia will share recipes from her fifth book, The Kitchen Ecosystem, and will demonstrate how to transform food scraps from one meal into a flavorful component of the next meal.
About The Kitchen Ecosystem: The Kitchen Ecosystem will change how we think about food and cooking. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes.
Delicious food is not only a matter exceptional recipes--although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
About the Author:
Eugenia Bone is a nationally known food journalist and author. Her work has appeared in many magazines and newspapers, including Saveur, Food & Wine, Gourmet, Fine Dining, Martha Stewart Living, Sunset, The New York Times, The Wall Street Journal, and The Denver Post. She is the author of five books. At Mesa’s Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many best cookbooks of 2009 lists. Mycophilia: Revelations From the Weird World of Mushrooms,was nominated for a Council on Botanical and Horticultural Libraries award and is a favorite of the staff at Off the Beaten Path. Her most recent book, The Kitchen Ecosystem, has been nominated for a Books for a Better Life award, and was on many best cookbooks of 2014 lists.
Eugenia has lectured widely, in venues like the Denver Botanical Garden and the New York Pubic Library, judged food and wine competitions, and she has appeared on television and radio many times. She is the founder of Slow Food Western Slope in Colorado and the president of the New York Mycological Society, which was founded 50 years ago by composer John Cage. Eugenia lives in New York City and Western Colorado.
Check out Eugenia's blog, The Kitchen Ecosystem http://www.kitchenecosystem.com/what-is-the-kitchen-ecosystem/