Ever wonder about the craft of curing meats? Or how food preservation was essential to human survival? Want to know more about how terroir affects the meats you eat? Curious about how immigrants shape food culture? Join us for an author talk with Jeffrey Roberts, author of "Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats" (Chelsea Green, April 2017) and sample Vermont-made salami. Free and open to the public.

Jan 25, 2025, 12 AM to 2:30 PM

Jan 28, 2025, 6 to 7:30 PM

Jan 28, 2025, 6:30 to 7:30 PM