Adam Federman is a reporting fellow with the Investigative Fund of the Nation Institute covering energy and the environment. He has written for the Nation magazine, the Guardian, Columbia JournalismReview, Gastronomica, Petits Propos Culinaires, Earth Island Journal,Adirondack Life, and other publications. He has been a Russia Fulbright fellow, a Middlebury fellow in environmental journalism, and the recipient of a Polk grant for investigative reporting. A former line cook, bread baker, and pastry chef, he lives in Vermont.
Location: Gravity Hill Farm, 67 Pleasant Valley Rd,, Titusville, NJ, 08560 | Authors: Adam Federman
Adam Federman will participate in an evening dedicated to Patience Gray at The Farm Cooking School at Gravity Hill Farm, in conjunction with The Canal House.
The event will feature recipes from Patience's cookbook, "Honey From a Weed," and Adam will read from and talk about Patience and his newest book, "Fasting and Feasting."