ALL WEDNESDAYS → 8p to 9p FOOD ALONE WAS NOT ENOUGH, or Archestratus Community Zoom Hangs

Here is a virtual space for us to share on a weekly basis. We miss you and we want to know how you are. The big concept of these meetings is that we all get to be together again!  If it's Wednesday, head over at 8pm to this Zoom link.   Topics may include: What you ate for dinner, what you are going to eat for dinner, what you miss, what you don't miss, what you are learning about yourself, what new skills you are learning, how greasy your hair is, whether or not you have pants on, how you are coping, and so on. See you there!

 ALL the DAYS we are OPEN ONE-STOP CONTACTLESS SHOP of the highest order

We want you to feel nourished and inspired during this difficult time.  We are still offering local and imported Italian staples of the upmost quality in a low-risk manner.   In fact, we bought a giant retail refrigerator to house all the goods and put it up at the front! Now you can come by on a Thursday and grab your favorite roasting chicken, french butter, Jersey ricotta and so much more.   Saturday Bodhitree Produce Bags and Saturday She Wolf Bread offerings will still go live on Tuesdays at 10am and can be purchased in advance. We also will have She Wolf Bread and produce (a la carte) Thursday through Sunday at the shop :) 

 NOW for the CLIP OF THE WEEK  to remind you that this message always gets CLIPPED so hit the 'View Entire Message' button to see the whole story 

Watch the trailer for Henry Jaglom's cult classic film Eating (1990). We played it at the shop years ago and nearly everyone walked out. I love it:

 THURS AUG 13 → 7:30p to 9p COOKBOOK CLUB: Falastin: A Cookbook by Sami Tamimi and Tara Wigley Beddia

 Cook through Falastin: A Cookbook by Sami Tamimi and Tara Wigley during the month of JULY + AUG and drop by our virtual space with your favorite dish on AUG 13th—all are welcome! It's a potluck party! It's mad civilized! It gives us a monthly dose of hope for the universe!  

A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.“Truly, one of the best cookbooks of the year so far.”—Bon AppétitThe story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:• Hassan’s Easy Eggs with Za’atar and Lemon• Fish Kofta with Yogurt, Sumac, and Chile• Pulled-Lamb Schwarma Sandwich• Labneh Cheesecake with Roasted Apricots, Honey, and CardamomNamed after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.BUY THE BOOK for 20% off EVENT LINK

 THURS SEP 10 → 7p to 8:15p BOOKBOOK CLUB: Barn 8 by Deb Olin Unferth

Every six-ish weeks we read a new memoir, a collection of essays, novel, or anything else we find interesting that somehow, in a big or small way, relates to food. Then we discuss. Read BARN 8 through AUGUST and join us in our virtual space on SEP 10TH!

Two auditors for the US egg industry go rogue and conceive a plot to steal a million chickens in the middle of the night—an entire egg farm’s worth of animals. Janey and Cleveland—a spirited former runaway and the officious head of audits—assemble a precarious, quarrelsome team and descend on the farm on a dark spring evening. A series of catastrophes ensues.Deb Olin Unferth’s wildly inventive but utterly plausible novel is a heist story of a very unusual sort. Swirling with a rich array of voices, Barn 8 takes readers into the minds of these renegades: a farmer’s daughter, a former director of undercover investigations, hundreds of activists, a forest ranger who suddenly comes upon forty thousand hens, and a security guard who is left on an empty farm for years. There are glimpses twenty thousand years into the future to see what chickens might evolve into on our contaminated planet. We hear what hens think happens when they die. In the end the cracked hearts of these indelible characters, their earnest efforts to heal themselves, and their radical actions will lead them to ruin or revelation.Funny, whimsical, philosophical, and heartbreaking, Barn 8 ultimately asks: What constitutes meaningful action in a world so in need of change? Unferth comes at this question with striking ingenuity, razor-sharp wit, and ferocious passion. Barn 8 is a rare comic-political drama, a tour de force for our time.BUY THE BOOK for 20% offEVENT LINK

THANK YOU FOR YOUR SUBMISSIONS! We will update you with a pub date soon. 

WE WILL BE BACK NEXT WEEK. Watch this video over and over until then: