As anyone who has ridden on an airplane or cross country on a Greyhound knows, travel can wear you down. So why should we expect food that travels from all over the globe to be any different? Living the life of a "locavore"—which isn't a word yet but definitely should be—is the main theme of The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes. As stated by Garrison Keillor in the introduction, high-end restaurants in New York can never compete with the experience of eating corn mere minutes after picking it from the stalk. Featuring over 100 recipes from 30 local restaurants, all committed to organic, locally grown, and sustainable produce, recipes include Minnesota staples (beer-battered walleye, anyone?) to less traditional fair (tomato-coconut curry soup—yum). This Thursday, food writer Alison Tanghe, who collaborated and collected recipes with organic farmer and agricultural journalist Tim King, will discuss locavorism, and all the tastes of Minnesota.
Thu., April 24, 4 p.m., 2008