Join historian Matthew Booker for an exploration of why twentieth-century Americans lost faith in local food.
San Francisco Bay in the late 1800s nurtured an abundance of food sources for the entire region. Beef cattle grazed in salt marshes, people gathered duck eggs along Bay shores, and commercial fisheries harvested salmon, shrimp, crabs, and oysters. But all this began to change in the early twentieth century.
Using the Bay’s oyster fishery as a case study, Booker will discuss why people turned away from locally produced foods, and how this has shaped our understanding of the Bay. “If we forget the Bay was once an edible commons, we have a much more impoverished view of what the Bay might become,” Booker says.
RSVP required for lunch. (Email firstname.lastname@example.org, or call 415.528.4444, and choose option 5.)