When: Thu., May 1, 6-9 p.m. 2014
Before it became a yuppie shibboleth and a Portlandia sketch, “local” was just an idea — that is, that the closer we are (physically and figuratively) to our food, the better. It’s a concept Douglas Gayeton became intimately aware of when, several years ago, he took his young daughter to a salmon run he used to frequent growing up in Northern California — only to find the run completely decimated since the last time he’d been there. The experience inspired Gayeton to create the Lexicon of Sustainability — a glossary of terms culled from interviews with chefs, farmers, and thinkers across the country — and now, Local, which combines that lexicon with gorgeous photos to promote an understanding of the term that goes beyond the punchline and gets at the guts of how our food system works. Gayeton will present the book at the David Brower Center (2150 Allston Way, Berkeley) this week with a video presentation and a conversation between some of the book’s participants.