How do we become at home in the world? By cultivating a deep relationship with our food, our farmers, our family, and the land. In foraging for goodness we look to traditional foodways as well as innovative technology to create a regenerative landscape which nourishes and delights. Dooley will impart an understanding of and appreciation for the New Agricultural Land Ethic.
A ticket is required for this food event.
Tickets go on sale on July 29th and cost $20.
Attendees will have the opportunity to hear Dooley and sample her cooking.
4:00 - 4:30 p.m. arrival, meet Beth Dooley, and enjoy wine from Forage’s cash bar
4:30 p.m. to 6:00 p.m. Enjoy a sampling of author Beth Dooley’s locally sourced recipes carefully prepared by Forage’s Chef Michelle Thiede. Learn about Beth’s current research focused on perennial plants, cover crops, woody agriculture, and artisan grains.
>> Our book sales committee will have copies of In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland available for purchase at this event. Please join us for an autographing session following the presentation.
BETH DOOLEY has covered the local food scene in the Northern Heartland for thirty years: she writes for the Taste section of the Star Tribune, and appears regularly on local television and radio. She co-authored The Sioux Chef’s Indigenous Kitchen with Sean Sherman, winner of the James Beard Award for Best American Cookbook. Other titles include: Savory Sweet: Preserves from a Northern Kitchen, In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland, Minnesota’s Bounty: The Farmers Market Cookbook, The Northern Heartland Kitchen, and Savoring the Seasons of the Northern Heartland, coauthored with Lucia Watson.