Teary. Amazing. Love.
Funny what connection can do.
Food as a verb thanks
for sponsoring this series
One week from today, please join Food as a Verb and Dr. Mark Johnson, one of the South's finest bacon historians — yes, bacon historians — at one of the coolest new places in town for an evening of conversations, questions, laughter and community.
The evening begins at 6.30 at The Reading Room in Brainerd. Mark, a UTC professor, will talk about what he learned writing his most recent book, America Bacon, and I'll talk about what I've learned writing Food as a Verb.
Interested in Food as a Verb's approach to media and community?
Want to learn about the vast, mostly untold and remarkable history of bacon in America?
Want to spend a cozy hour in Chattanooga's only bookstore + bar?
Yeah, me, too. It's free and it's for you.
(Here's some footage of Mark from our conversation on barbecue with Chef Erik Niel.)
Not long ago, when Wendell Berry died, I reached out to Brooks Lamb, a friend of mine and his.
He was caught in grief, but was aiming to sit down and write about his dear friend and mentor soon.
Here's his recent essay, published in BarnRaiser, on Wendell Berry, grief and the call for us to deepen our roots.
It starts with a memory back to the time Brooks visited the Berry front porch in Kentucky.
The rest of the essay is perfect Brooks: thoughtful, clear, loving.
Finally, thanks to all of you who sent kind notes after our Sunday story on Niedlov's mill.
"This made me teary," one friend wrote. "Amazing. Love."
Hey, it hit us that way, too. Teary, amazing, such love for the Zilens, old brother Jeff Cannon and the entire grain economy now being uplifted. (And for Bill Keener, who knows how to ask the right question.)
We have two seats remaining for our special October event: Bake (and Break) Bread Together, which invites all our home bakers into Niedlov's for a tour of the new mill, conversation with the Zilens and — best of all — the chance to bake our own loaf using organic milled grain in the big Niedlov's oven.
More info can be found here.
Have a good week, Food as a Verb family.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
One week from today, please join Food as a Verb and Dr. Mark Johnson, one of the South's finest bacon historians — yes, bacon historians — at one of the coolest new places in town for an evening of conversations, questions, laughter and community.
The evening begins at 6.30 at The Reading Room in Brainerd. Mark, a UTC professor, will talk about what he learned writing his most recent book, America Bacon, and I'll talk about what I've learned writing Food as a Verb.
Interested in Food as a Verb's approach to media and community?
Want to learn about the vast, mostly untold and remarkable history of bacon in America?
Want to spend a cozy hour in Chattanooga's only bookstore + bar?
Yeah, me, too. It's free and it's for you.
(Here's some footage of Mark from our conversation on barbecue with Chef Erik Niel.)
Not long ago, when Wendell Berry died, I reached out to Brooks Lamb, a friend of mine and his.
He was caught in grief, but was aiming to sit down and write about his dear friend and mentor soon.
Here's his recent essay, published in BarnRaiser, on Wendell Berry, grief and the call for us to deepen our roots.
It starts with a memory back to the time Brooks visited the Berry front porch in Kentucky.
The rest of the essay is perfect Brooks: thoughtful, clear, loving.
Finally, thanks to all of you who sent kind notes after our Sunday story on Niedlov's mill.
"This made me teary," one friend wrote. "Amazing. Love."
Hey, it hit us that way, too. Teary, amazing, such love for the Zilens, old brother Jeff Cannon and the entire grain economy now being uplifted. (And for Bill Keener, who knows how to ask the right question.)
We have two seats remaining for our special October event: Bake (and Break) Bread Together, which invites all our home bakers into Niedlov's for a tour of the new mill, conversation with the Zilens and — best of all — the chance to bake our own loaf using organic milled grain in the big Niedlov's oven.
More info can be found here.
Have a good week, Food as a Verb family.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
Food as a verb thanks our story sponsor:
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Food as a verb thanks our story sponsor:
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