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Don’t Miss: Food Lover’s Book Club (Wednesday, June 10)

Join the discussion: Why consuming better meat but less of it should become the carnivore's motto.

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Food Lover’s Book Club is a bimonthly discussion of a cookbook or food-related book led by 5280‘s food editor Amanda M. Faison. The free gathering takes place at the Cherry Creek Library.

With the Slow Meat symposium—a gathering of ranchers, butchers, and chefs looking for ways to improve our meat system—just wrapping up (and barbecue season in full swing), it seems a fitting time to talk about, well, meat. Kate Kavanaugh and Josh Curtiss of Western Daughters Butcher Shoppe, a spot specializing in local, grass-fed, and pasture-raised meats, join me to do just that.

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On Wednesday, June 10 at 6 p.m. at the Cherry Creek Library, we’ll discuss why eating less meat is better for all, and why knowledge is power—especially when it comes to the dinner table. We will reference Dan Barber’s The Third Plate (specifically chapters three and seven) and Charleston super chef Sean Brock’s new cookbook Heritage (specifically “The Pasture” chapter). The Third Plate, in particular, should be required reading for all food lovers. Examine the books—both of which recently won James Beard awards—and discover how they dovetail, or just come for the discussion. Bonus: A demo and a tasting.

Next up: On Wednesday, August 12, Sam Kopicko and Chia Basinger of Sweet Action Ice Cream join me to explore the heavenly world of ice cream. The topic of discussion will include tidbits about the genesis of the Broadway shop’s most popular flavors (salted butterscotch and Stranahan’s whiskey brickle), as well the history of the frozen dessert, what makes it so magical, and even the changing dietary landscape. The chosen cookbook, The Perfect Scoop by David Lebovitz, is one of my favorites. Check it out at the library, buy it at the Tattered Cover, cook from it (make the fresh mint ice cream!), and come ready to discuss.

Free, 6 p.m., Ross-Cherry Creek Branch Library, 305 Milwaukee St., 720-865-0120

Follow food editor Amanda M. Faison on Twitter, Instagram, Facebook, and Pinterest.

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