On Monday, May 2 from 6 – 8 p.m., Edible Baja Arizona and The Carriage House will host a conversation and guided tasting with award-winning author Simran Sethi.
Simran Sethi joins Edible Baja Arizona editor Megan Kimble, Barrio Bread’s Don Guerra, and local winemakers Todd and Kelly Bostock for a conversation about taste and conservation. A guided tasting of local bread and wine will follow the discussion.
The event will take place from 6 – 8 p.m. at The Carriage House, downtown’s newest event venue. Tickets are available presale and at the door for $15.
In the last century, we have lived—and eaten—through the most dramatic shifts ever experienced in food and agriculture. The changes are insidious: buried in the soil, tucked in beehives and hidden in cattle feedlots. They start with microorganisms invisible to the naked eye and echo through every link in our food chain—from soil to seed to pollinator, from plant to fish to animal—compromising every part of the system that makes food possible. Diverse foods all over the world are being replaced with monodiets of monocrops. Food itself, the most delicious, diverse varieties of food, are being lost: slowly and irrevocably.
But it doesn’t have to be this way. Simran Sethi’s Bread, Wine, Chocolate: The Slow Loss of Foods We Love tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love.
Join Simran Sethi as she discusses the reasons for these changes and what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor—and save—the foods we love. Sethi will be joined by Don Guerra of Tucson’s Barrio Bread and Todd and Kelly Bostock of Dos Cabezas Wineworks and the Arizona Vignerons Alliance to discuss—and taste!—the flavors of Baja Arizona’s agricultural diversity.
Monday, May 2, 6:00pm to 8:00pm
Join award-winning author Simran Sethi, Edible Baja Arizona, Barrio Bread, and Dos Cabezas Wineworks at The Carriage House to talk about taste, conservation, and how to protect the foods we love.
Cost: $15 per person
Simran Sethi is a journalist and educator focused on food, sustainability and social change. Named the environmental “messenger” by Vanity Fair, a top 10 eco-hero of the planet by the U.K.’s Independent, and designated one of the top eight women saving the planet by Marie Claire, Simran is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, about the story of changes in food and agriculture told through bread, wine, chocolate, coffee and beer. She is an associate at the University of Melbourne’s Sustainable Society Institute in Australia, a contributor for Orion Magazine and a recent visiting scholar at the Cocoa Research Centre in St. Augustine, Trinidad.
Megan Kimble is the editor of Edible Baja Arizona and the author of Unprocessed: My City-Dwelling Year of Reclaiming Real Food. She earned her MFA in creative writing nonfiction from the University of Arizona and teaches as an adjunct lecturer in the school of journalism.
Edible Baja Arizona