Enlightened Eaters Book Club

Upcoming Book Club Events

AUTHOR TALK WITH TREVOR WARmedahl

Cheese Trekking: How Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir

SUNDAY, FEBRUARY 15
3:00 - 5:00 PM

COMMUNITY WINE AND SPIRITS
140 10TH AVENUE
NEW YORK, NY 10011

Slow Food NYC is thrilled to announce our first Enlightened Eaters book club of 2026! We'll be hosting a wine & cheese tasting book talk with Trevor Warmedahl, author of Cheese Trekking, at Community Wine & Spirits.

Tickets include a tasting of Vermont cheeses, 2 glasses of wine curated by the Community Wine team to pair with the cheese, and admission to the talk with Trevor.

Cheese Trekking can be purchased via our partners at Chelsea Green Publishing.

Reading the book is highly encouraged but not required to attend the event! If you have any questions feel free to email us at slowfoodnyc@gmail.com.

ABOUT THE AUTHOR

Trevor Warmedahl has a well-established identity as a nomadic cheesemaker and is knowledgeable about grazing practices and milk fermentation globally. He’s been a cheesemaker for the past decade working with companies of various sizes, but with a dedicated focus on farmstead operations and natural/raw milk. His interest is in what he describes as “endangered cheeses and milk fermentation practices of rural pastoral communities, the global diversity of these foods, and their ties to regional cultures and agricultural systems.” Trevor won the 2022 Daphne Zepos Teaching Award for cheese professionals hoping to further their paths and bring home to North America valuable knowledge to benefit cheesemakers. His current project, The Sour Milk School, offers five-day natural cheesemaking workshops held on farms in the US and abroad.

Past Book Club Selections and Events

Author Talk with Nancy Matsumoto, in partnership with The New York Society Library
Reaping What She Sows: How Women Are Rebuilding Our Broken Food System

Author Talk with Alyshia Galvèz, in partnership with Cabrini Coalition
Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico

The Gastronomical Me by M.F.K. Fisher

Reflections of a Wine Merchant by Neal Rosenthal

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry Estabrook

High on the Hog: A Culinary Journey from Africa by Jessica B. Harris

Ultra-Processed People: The Science Behind Food That Isn’t Food by Chris van Tulleken

We are What We Eat: A Slow Food Manifesto by Alice Waters