Mike Hoffmann, primary author, will attend our meeting to contribute to our discussion of the book. Those purchasing from Cornell University Press may use this code to get a 33% discount: 09SAVE. Note that Amazon also has the book available at a significant discount.

From Cornell University Press website:

Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you’re a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it’s time to come to terms with how climate change is affecting our diverse and interwoven food system.

Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.

This webinar presentation at Cornell on the book’s release date may be of interest. It provides a nice overview of the book’s overall structure. You hear from each of the authors about their contribution to the book.