Hosted by Agustina Andreoletti
RSVP needed! dirtypagescbc@gmail.com
Fee: €12 for those who cannot afford to buy the book and for those who already own a copy.
You will receive more information about the meeting via email.
Our main communication language is English. German and Spanish are also supported. Any other language is welcome.
Every two months, we pick a cookbook, cook from it, and gather to share what we've made. Read the book, try out a few recipes (three or more if you can), then bring a dish to our potluck-style meeting.
At its heart, cooking is about more than food or recipes; it's about home, nourishment, and bringing people together. We'll eat, swap notes on what worked (and what didn't), and talk about everything else that matters.
For the second session, we will dive into Roxana Jullapat’s Mother Grains – Recipes for the Grain Revolution. The book covers eight grains: barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat. Jullapat frames their flavors and textures alongside their historic lineages and the farming communities around the world that have kept them alive.
Want to get the book? You can pre-order it here on the Zabriskie website. To keep little bookshops alive and support the place where the reading group meets, we strongly encourage you to buy the book here!
About the book:
What if the flour you bake with could tell a story? In Mother Grains: Recipes for the Grain Revolution, Los Angeles baker Roxana Jullapat introduces us to eight ancient grains — barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat — and shows why choosing them matters beyond taste. Jullapat explains how corn subsidies in the United States drive down prices so much that farmers in other countries can no longer afford to grow their own local varieties. Every bag of heirloom flour, she argues, is a small vote for the farmers and millers keeping those traditions alive. Jullapat supports garden-based education projects in Los Angeles and volunteers at edible school gardens around the city. The recipes are delicious — rye chocolate chip cookies, blue corn scones, sorghum pecan pie — but the book also quietly changes how you think about what you put in your mixing bowl. That felt like a good reason to bring it to the club.
