Transforming local food systems
Transforming local food systems
Join us on Monday evening!
Dear friends of Bare Bones,
Please join us THIS Monday, May 17 to celebrate the launch of The Perennial Kitchen: Simple Recipes for a Healthy Future, Beth’s new cookbook and guide to transforming our food systems! You can read a great review of the book here in the Star Tribune.
Register for free here on Eventbrite to receive your ticket & Zoom links.
Beth will speak with five local food heroes whose work help shaped the book:
Prabin Bajain, Kernza researcher at The University of Minnesota
Tracy Singleton of The Birchwood Cafe
Sandy Boss Febbo of sustainable micro-brewery Bang Brewing
Our old friend Kieran Folliard and his colleague Tre Hardy of Food Building
Luke Peterson of A-Frame Farm
The fun kicks off at 6 PM CT on Zoom, and you can purchase a copy through the U of M Press partner bookseller, Excelsior Bay Books.
Want to cook with us this summer?
Join us for our very first Bare Bones Cooking Class starting June 21!
This course will help you sharpen the skills and knowledge you need to turn farmer’s market baskets into delicious meals that bring joy to your home and support local food systems.
You’ll get 6 instructional videos with optional homework, a PDF workbook, weekly Zoom calls, and support in creating your very own recipe book within a community of fellow home cooks.
Learn more and book your spot here.
New to Bare Bones? Here’s our About page, and here’s our recent piece on Asparagus.
Bare Bones features weekly-ish essays on food, family and what nourishes us from Beth Dooley and Kip Dooley. You can subscribe, or share what they’re cooking, below: