March 2000
SAREP food expert contributes to new "eat locally" cookbook
Legendary chefs and food systems activists are among the contributors to "Cooking Fresh from the Bay Area," the newest in the Eating Fresh Guides series of regional cookbooks which aim to connect consumers to local agriculture.
Gail Feenstra, food systems analyst for the UC Davis-based statewide UC Sustainable Agriculture Research and Education Program, contributes an article about the human scale of farmers’ markets to the 178-page volume.
"I’m thrilled to be part of such a beautiful book, which includes articles on how local food choices and seasonal recipes like spring asparagus salad with Meyer lemon vinaigrette can strengthen communities," Feenstra says.
Feenstra’s research focuses on linking sustainable agriculture with rural community development. Cooking Fresh from the Bay Area is $17.95 plus tax and shipping. It is available at bookstores, through Eating Fresh Publications at (609) 466-1700 or info@eatingfresh.com, or online at http://www.amazon.com.
Media Contacts:
Lyra Halprin, (530) 752-8664, lhalprin@ucdavis.edu
