The first meeting of the new Slow Food Hawaii Book Club will be on Sept 18th at 4-6pm. Discussion followed by a vegetarian pupu potluck. The first book will be The Third Plate by Daniel Barber discussing the future of food.
Place: Home of Vivienne Aronowitz, Waimea
RSVP and to get directions. 808 936-9001 or email@example.com
Cost: free to members and $5 to non-members due to space restraints
DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.