Our Nonfiction Book Club meets on the second Wednesday of each month. At our next meeting, on Wednesday, May 13th at 11:30 am, we'll meet to discuss Dan Barber's The Third Plate: Field Notes on the Future of Food. A renowned chef, Barber explores the evolution of American food from meat-heavy dishes to organic greens - and suggests both approaches are not sustainable. He proposes a cuisine rooted in seasonal productivity, focused on whole grains and small portions of free-range meat.
**Book Club participants who RSVP, either in-store or by calling 916-941-9401, receive a 15% discount on the featured book.**
YOU DO NOT HAVE TO PURCHASE THE BOOK ONLINE IN ORDER TO PARTICIPATE IN THE BOOK CLUB.