Disaster Shapes How We Eat with Nicole Walker and Tod Davies

Join The King’s English and Torrey House Press for a conversation with authors Nicole Walker and Tod Davies on disaster and food.

This free, virtual event will take place on Crowdcast and you must register to participate. Order your book(s) from The King’s English Bookshop and receive an autographed bookplate signed by the author, while supplies last.

About Processed Meats:
Nicole Walker made cheese and grew tomatoes as a means of coping when she failed to get pregnant. Amid the coronavirus pandemic, she cooked veggie burgers for friends and hamburgers for herself—to enjoy outside, six feet apart. Her Mormon ancestors canned peaches to prepare for the End of Days and congealed beef broth into aspic as a surefire cure for ailment. Throughout the richly layered essays of Processed Meats, Walker ponders food choices and life choices, dissecting how we process disaster, repackage it, and turn it into something edible.

About the Authors:
NICOLE WALKER is the author of The After-Normal: Brief, Alphabetical Essays on a Changing Planet; Sustainability: A Love Story; A Survival Guide for Life in the Ruins; and other books. Her work has been published in Orion, Boston Review, Creative Nonfiction, Brevity, The Normal School, and elsewhere. Recipient of a fellowship from the National Endowment for the Arts and noted in multiple editions of The Best American Essays, Walker is nonfiction editor at Diagram and professor at Northern Arizona University in Flagstaff, Arizona.

TOD DAVIES lives with her husband, Alex Cox, and their two dogs, in the alpine valley of Colestin, Oregon. She is the author of the Jam Today cooking memoir series— Jam Today: A Diary of Cooking With What You’ve Got and Jam Today Too: The Revolution Will Not Be Catered, as well as The History of Arcadia fairy tale series—Snotty Saves the Day, Lily the Silent, The Lizard Princess, and the upcoming Report to Megalopolis (August 2018). Unsurprisingly, her attitude toward literature is the same as her attitude toward cooking—it’s all about working with what you have to find new ways of looking and new ways of being.