Join me at The Book Kitchen in Mineral Point for a hearty conversation about my latest cookbook, “Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State.”

Food Editor and Arts Writer Lindsay Christians, from the Capital Times in Madison, WI, will lead a vibrant discussion with me and Meadowlark Organic Farm and Mill (Ridgeway, WI) co-owner Halee Wepking whose farm is featured in the book.

Meanwhile, The Book Kitchen will entice your taste buds by bringing delectable dishes straight from the cookbook’s pages to life. It’s an opportunity to savor the flavors of Wisconsin and gain insights into the inspiration behind each recipe.

Don’t miss this unique gathering of culinary enthusiasts, where literature and gastronomy converge. Engage in the discussion, meet the creative mind behind the cookbook, get your cookbook autographed, and indulge in the savory creations that embody the spirit of Wisconsin’s farm-to-table culinary scene.

Tickets are $10 and include talk and sampling. Books will also be available for purchase as well as items from Meadowlark Farms.