“The Blue Zones American Kitchen” – Book Talk with Dan Buettner

Join us for an evening with explorer and award-winning journalist Dan Buettner, in conversation with Jeff Gordinier, about his new book, Blue Zones American Kitchen. In his book, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like Westerly’s very own James Beard Award–winner James Wayman of Nana’s Bakery & Pizza. Writer and editor Jeff Gordinier, will join Buettner in conversation. Staff writer for food column of The New York Times and published frequently by Esquire, he is the author of two books, X Saves the World and Hungry: Eating, Road-tripping, and Risking It All with the Greatest Chef in the World. 

Dan Buettner has discovered the five places in the world – dubbed blue zones hotspots – where people live the longest, healthiest lives. Buettner now works in partnership with municipal governments, large employers, and health insurance companies to implement Blue Zones Projects in communities, workplaces, and universities. Blue Zones Projects are well-being initiatives that apply lessons from the Blue Zones to entire communities by focusing on changes to the local environment, public policy, and social networks. Buettner also holds three Guinness World Records in distance cycling.

In Blue Zones American Kitchen, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America’s healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like James Beard Award–winner James Wayman, “the Gullah chef” Bill Green, and “the Cod Chef” Dave Smoke-McCluskey.