Native Foods

It struck me first in the wake of the Vietnam War, when hundreds of thousands of Vietnamese, Laotian, Thai, and Cambodian refugees arrived in America—and began opening restaurants. Even then I thought back to small Mexican restaurants in 1950s Southern California, and the ubiquitous pizza places and Italian restaurants that I ate in in the 60s and 70s from Oceanside, California to Washington D.C., and west to Oregon. I thought then and think now that food can bring people together with less rancor and more joy than any other thing or idea I can imagine. Read The Article

Braiding Sweetgrass

Our Josephy Center book group is reading Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants, by indigenous writer and professor of botany Robin Wall Kimmerer.  We’ll have a discussion of the book on Monday night, March 9, at 7:00 p.m., at the Josephy Center, but anyone is invited to listen in—and at least comment by email— https://josephy.org/book-group/. Read The Article