FocusOn: Food will leverage Library resources to engage patrons in exploring our relationship with and the future of food – from a historical, environmental, technological and very personal perspective. Food unites us all, both globally and within our own Greenwich community. And it brings people together, whether it’s concern for the source and sustainability of our supplies to the simple pleasure of meal preparation and sitting down to a family dinner. Food offers endless opportunity to be creative, innovative and responsible.
A History of Connecticut Food
On Thursday, July 12 at 7:00 pm, get acquainted with the long and storied relationship between CT residents and their provisions. Author Eric Lehman will tell several brief histories of the crops, livestock, game, and prepared dishes that Connecticut has either pioneered or made its own. He’ll feature some traditional and modernized recipes that can be replicated at home. A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
AuthorTalk: Chef Edward Lee
A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. Here Lee’s visit to Greenwich Library below:
Lecture & Film: Future of Food
On Thursday, April 5 at 7:00 pm, learn how Regenerative Farming can feed the planet, reverse climate change, restore the environment and be a thriving business! Screening of Patagonia’s documentary film Unbroken Ground followed by a discussion with dynamic young farmers from Back40 Farm and Stone Barns.
Six Basic Cooking Techniques
On Thursday, April 17 at 6:30 pm at Cos Cob Library, hear from Jennifer Clair, founder of Home Cooking New York cooking school, who will discuss her new book, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook. This one-of-a-kind culinary manual fills the need for approachable, non-intimidating books for beginner and amateur home cooks.
Italian Cooking Demonstration
On Saturday, April 21 at 10:30 am, Learn how to prepare Zuppa de Peche with local resident Ann Bissell Luke. Add celery, garlic, onion, and wine to make this inspired seafood soup.
Lecture: Keeping the Earth & Garden Healthy
On Saturday, April 21 at 3:00 pm at Byram Shubert Library, learn the many benefits of composting, indoors and out and how to make a worm bin at home with two storage bins.
Friends Film: ‘Paris Can Wait’
On Friday, April 27 at 8:00 pm, join us for the Friends Film, ‘Paris Can Wait.’ A movie bigwig’s wife decides to drive to Paris in the company of a French charmer who introduces her to the food, wine, and sheer beauty of his country. Showtime is 8 pm. Doors open at 7:40 pm.
3D Printing: Cookie Cutters
On Monday, May 7 at 11:00 am, MacInspires will lead an introductory workshop for adults into the world of 3D printing. Attendees will become acquainted with 3D printing and use 3D modeling software to design their own unique cookie cutters. Library staff will print the design on our in-house 3D printers and attendees can pick up their models at a later date.
Gardens: Insects & Their Importance
On Saturday, May 12 at 3:00 pm, learn all about pollinators like bees, ladybugs, mason bees and praying mantes and the role they play in your garden’s health. See live bees. Leave with praying mantis egg cases to hatch at home and release outdoors. Presented by Ellen Zampino.
AuthorTalk: Chef Edward Lee
On Wednesday, May 23 at 7:00 pm, Chef Edward Lee, author of Buttermilk Graffiti, spoke with Nate Erickson, senior lifestyle editor of Esquire.com. A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
AuthorTalk: NYT Columnist Mark Bittman
On Wednesday, June 6 at 7:00 pm, join us for a special FocusOn: Food event featuring former New York Times columnist and bestselling author Mark Bittman. Bittman will share both a compelling critique of our modern global food system and an inspiring vision for the future of food. He has researched the human species’ relation to food from prehistoric times to the present.
SCORE: Running a Restaurant
If you’re thinking about running a restaurant or for those trying to improve margins on a restaurant they currently own or manage, join us for a workshop on Monday, June 18 at 6:00 pm where three experts in the field will present the fine details of positioning, financials, operations, clarity of concept, and avoiding failure. Come to listen and learn about business analytics and decision-making for restaurateurs.