5:30pm—private reception | 6pm—conversation and book signing

$500 – includes: • Private Reception with Michael Pollan • Conversation & Book Signing • Package of Chris Bedford’s DVD’s & • Pollan’s 3 books.

$150 – includes: Conversation & Book Signing

Join bestselling author and food visionary, Michael Pollan, at Zingerman’s Roadhouse for an intimate conversation about the revolution in food and farming underway in the United States. He will present a unique personal view of the forces behind the current headlines dealing with food and health. Part of the evening’s conversation will be based on questions from the audience.
Proceeds from this fundraiser will support Ann Arbor’s Homegrown Festival and the Edible Avalon Project: a community garden program supporting low income residents in Washtenaw County in growing their own organic food. The event will also support the work of the Center for Economic Security in making “Growing Health,” a film illuminating the connections between healthy living, soil, and reduction in chronic disease.
Chef Alex Young will prepare a delicious selection of appetizers for the reception, using ingredients from his own Cornman Farms.

A Fundraiser for the Ann Arbor Local Food Revolution

Upon receiving your online reservation form, Roadhouse staff will call and save your seat via credit card.

$45/dinner
Special Dinner #87

The Roadhouse will take a deep peek at Algerian Jewish foods. Similar to many other North African cuisines, such as Morocco and Tunisia, Algerian Jewish cuisine is different because it has the added element of being kosher. The foods of Algerian Jews reflect the dishes of the earliest Jewish arrivals beginning in the 4^th century CE as well as the arrival of Sephardic Jews beginning in 1492. As with all new populations, individuals bring their food traditions, including dietary laws, and meld them with the ingredients and preparations available to them in their new home. Rebecca Wall will join us as a special guest to talk about the unique cuisine of Algerian Jews and how their foodways reflect their experiences.

Interested in a bit more history? We’ve posted an interview with Rebecca Wall in our Learn About our Food section. Enjoy!