Permaculture Basics - What is Permaculture? with The People's Food Co-Op

Monday October 26, 2015: 7:00 pm to 8:30 pm -- Downtown Library: 4th Floor Meeting Room

This event is intended for adults and teens grade 9 and up

Experts from The People's Food Co-op, Bridget O'Brien and David M. Hall, both certified in permaculture design introduce foundations for a creating a more resilient lifestyle, through the principles identified and taught in the permaculture movement.

Permaculture is a sustainable design system focused on caring for the earth and planning intelligently for the future. Bridget and David will provide the basics of Permaculture and show how we can apply these principles in our lives.

Whether you are new to Permaculture or already a practitioner this class will challenge you to live further participate in building a workable, healthy future for our world, starting in your home, garden, and business.

Colorful Cake Pops

Sunday October 11, 2015: 1:00 pm to 2:00 pm -- Pittsfield Branch: Program Room

This event is intended for adults and teens in grade 6 and up.

Find your inner baking genius and have fun learning how to make and decorate your own cake pops!

Culinary Wellness: A Recipe for Success With Chef Frank Turner

Sunday September 20, 2015: 3:00 pm to 5:00 pm -- Downtown Library: Multi-Purpose Room

Culinary wellness engages people to eat healthy, one meal at a time. In the history of eating, it was a short trip from a time when most people grew up on farms and every family had a garden to grow the produce they ate to the post-industrial, highly processed fast — and fat — food that now surrounds us. Along the way, cooking at home got lost unintentionally and our diet became less healthy. Instead of promoting wellness, our diet promotes illness.

How can we get back to cooking for wellness? Restaurant consultant Chef Frank Turner explains what happened to us, how to introduce foods that promote wellness into your diet, why “health food” is not always so healthy, and how changing your diet one meal at a time can change our community. He’ll even serve samples of healthy snacks that are easily prepared, with recipes to take home to try yourself.

Chef Frank Turner has served as a past Instructor for Share our Strength "Operation Front Line," and also a past Director for the Detroit chapter of Slow Foods USA. He is passionate about working with local farmers and Michigan food suppliers to provide ultra-fresh and, when possible, certified organic products for all his guests. He believes the fresher the food, the better the flavor and nutritional value, which in turn improves the health of the entire community. Chef Frank currently enjoys working as a consultant for fine dining restaurants, health care food service, retirement communities, and school systems.

This event is cosponsored by The Culinary Historians of Ann Arbor, an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy

Author Louis Hatchett Discusses His Book 'Duncan Hines: How A Traveling Salesman Became The Most Trusted Name In Food'

Sunday November 9, 2014: 3:00 pm to 4:30 pm -- Downtown Library: Multi-Purpose Room

This event will be recorded

Duncan Hines may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand.

Learn more about this fascinating figure in American cookery as author Lewis Hatchett visits AADL to discuss his book Duncan Hines: How A Traveling Salesman Became The Most Trusted Name In Food. America’s pioneer restaurant critic, Duncan Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s—a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and sharing his recommendations in his best-selling compilation Adventures in Good Eating (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today.

The event includes a book signing and books will be for sale.

This event is cosponsored by AADL and the Culinary Historians of Ann Arbor.

Go! Ice Cream Presents the Story of Delicious Ingredients!

Thursday February 27, 2014: 7:00 pm to 8:30 pm -- Traverwood Branch: Program Room

This event is intended for adults and teens (grade 6 and up).
This event will be recorded

Rob Hess of Ypsilanti’s Go! Ice Cream will share the story of the ingredients behind your favorite ice cream flavors.

From the story of vanilla and its variations around the world to the science of brown butter, learn about delicious flavors and then taste some of Go! Ice Cream’s delectable flavors!

Go! Ice Cream is a small company that crafts artisanal ice creams in small batches using local ingredients, and delivers them right to your door.
Whether it gets to you from the back of their bike or you find it in your favorite grocer’s freezer section, you can be sure you’re eating all-natural products without preservatives, emulsifiers, stabilizers, or other multi-syllabic chemicals.

Go! Ice Cream was founded by Rob Hess on the belief that dessert is a good thing, a sweet enhancement to a life well-lived. His goal is to bring more flavor to life through bold versions of classic ice creams and adventurous new flavor combinations.

Smell and Tell: Baking with Flavor

Wednesday February 19, 2014: 6:30 pm to 8:45 pm -- Downtown Library: 4th Floor Meeting Room

This event is intended for adults and teens (grade 6 and up).

Food grade essential oils are a great way to add flavor to pastry and chocolate creations. A few drops are all you need to make memorable desserts.

Flavor and fragrance expert Michelle Krell Kydd will teach you how to use food grade essential oils to make exquisite tea cakes and cookies without a mixer. You’ll learn how to work with a “master dough” and use your sense of smell and taste to create unique and interesting flavor combinations.

Michelle blogs at Glass Petal Smoke, an award-winning blog that explores the connections between scent, food and science.

Five women cook up some local history in 1899

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While testing the recipes in Ann Arbor Cooks you can savor an extra slice of Ann Arbor history: Several recipes, particularly within the 1899 Ann Arbor Cookbook, bear the names of prominent Ann Arbor citizens. On your next visit to Allmendinger Park you can take along Miss E. C. Allmendinger's Quince Tents; or you can enjoy Mrs. W. B. Hinsdale's Cream Puffs at the Broadway Park near the former intersection of 19th century Indian trails mentioned in her husband's book, The Indians of Washtenaw County. Mrs. Junius Beal probably whipped up her Marguerites at her home on the corner of 5th Avenue and William St., now the site of the Downtown library. Mrs. Samuel W. Beakes, whose husband wrote The Past and Present of Washtenaw County, baked Excellent Cocoanut Cookies, and Mrs. Frank Kelsey actually makes Prune Pudding sound...ok.

The names Allmendinger, Hinsdale, Beal, Beakes and Kelsey are frequently cited within the text and image collections of The Ann Arbor Observer: Then & Now, Ann Arbor Founders, The Downtown Ann Arbor Historical Street Exhibit and The Making of Ann Arbor.

A little sweetness (or a lot)

If you plan to stay home for Valentine's day and want to bake a decadent chocolate dessert for your sweetheart, look no further. The Library has special cookbooks filled with luscious chocolate dessert recipes. And check out our new Ann Arbor Cooks database which includes a Victorian chocolate torte and other tried and true recipies from local cooks.

Breaking News: Locavore is the Word

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The New Oxford American Dictionary 2007 word of the year is Locavore, meaning someone who eats locally grown food. We’re sure this year’s choice was based on the success of Slow Food Huron Valley and the Ann Arbor Farmer’s Market in bringing local food to local folks in Washtenaw County. There are plenty of local food links, heirloom recipes and more at Ann Arbor Cooks, your one-stop locavore site.

Longone's Lost Cookbook Author

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Ann Arbor's own Jan Longone, curator of the Longone Culinary Archive at the William L. Clements Library makes an appearance today in the New York Times with A 19th Century Gost Awakens to Redefine Soul, about Jan's quest to uncover more information about Malinda Russell, author of "the earliest cookbook by an African-American woman that had ever come to light." The Ann Arbor District Library is one of the lucky recipients of a limited-edition facsimile of the only known copy of Mrs. Russell’s cookbook from the Longone Center. The Ann Arbor Cooks website provides digital access to a growing collection of heirloom local cookbooks.

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