(photo by Myleen Hollero She took that amazing cover photo for Cheesemonger too!)

Feb 9 — Oakland, CA Rockridge Branch Library, 5366 College Ave, Oakland, CA 7 PM

Feb 19 – Petaluma, CA Port and Cheddar and Books! Gordon Edgar will be reading from his new book Cheddar: A Journey to the Heart of America’s Most Iconic Cheese. Sonoma Portworks will be supplying port samples, Petaluma Market will be supplying cheese, and Copperfield’s Books will be selling books. Free, but RSVP through the link above for 10% off book purchase! Event will be held at Sonoma Portworks, 613 2nd St, Petaluma — 7 PM.

Feb 25 — Burlington, VT
Join Gordon Edgar on a tour through the world of cheddar. One of the oldest, most ubiquitous, and beloved cheeses, the history of cheddar is a fascinating one. Talk is free but you must pre-register. University of Vermont Medical Center, Davis Auditorium (not Davis Center), 6:30 PM

Feb 26 – Brattleboro, VT  Join us as we celebrate the soul of Vermont – traditional Vermont cheddar. Gordon Edgar, author of “Cheddar: A Journey to the Heart of America’s Most Iconic Cheese” (Chelsea Green Publishing; 2015) will visit the cheese shop at Grafton Village Cheese in Brattleboro, Vermont.  This event will feature three traditional clothbound cheddar producers: The Cellars at Jasper Hill, Shelburne Farms, and Grafton Village Cheese. Grafton Village Cheese, 400 Linden Street, Brattleboro, VT 05301 —  5 PM

March 9 – San Francisco San Francisco Public Library, Ortega Branch 6-7PM

March 18 and 19 – Central Point, OR Oregon Cheese Festival (tickets needed, see link).

March 20 – Portland, OR Reading Frenzy, 5 PM.

March 21 – Seattle, WA Elliott Bay Book Co.

(I will add more details as dates get closer!)

cover pic

11 responses to “Events

  1. Pingback: Books are shipping! « Gordon ("Zola") Edgar

  2. Modern Times is happy to be Gordon’s cheese bitches the night of and have Worker Owned Solidarity. Also, Bay Area, Gordon’s book is right on the front counter and I think we’re making it a Pick of the Month, which means 10% off! So come buy some cheese literature and support our cranky hot bookstore!

    • Yay Leah! I was just about to call you. I’m supposed to drop some postcards by. Are you working today? Tomorrow?

      Glad we finally have a confirmed night!

  3. Yeah, I emailed you but I got your vacation responder. I’m working til 6 or 7- come by! Nothing would make me more gleeful.

  4. not there tomorrow but drop em off regardless. i’m back thursday if you want to give me cheer

  5. Pingback: Finally, a full week of work « Gordon ("Zola") Edgar

  6. Pingback: Finally, a full week of work - Gordon Edgar at Chelsea Green

  7. Hi Gordon,
    I just purchased your book, Cheesemonger, and am enjoying it thoroughly. Seems you and I started in cheese about the same time, and reading your book is at times a review of my own cheesy life.
    I am presently working for a cheese and specialty foods distributor. . . great because I have access to a variety of cheeses that no one individual retailer could hope to carry. I do, however, pine for the good old days behind the counter. The price of progress, I suppose. I am presently working on an assignment for one of our larger (and needier) customers and I am hoping you can help as you are also experienced in the often nutritionally needy co-op community. Our customer (large grocery store chain) has requested that we make a list of the cheeses they carry that are 100% gluten-free. Stupid me, I thought all cheese was gluten free until you ruined it with a cracker. But no, it is not so simple. Blue cheese mold is often grown on wheat-based augurs and so is not totally gluten free. I am wondering if p. candidum, p. glaucum, and other happy molds and bacterial schmers are also cultivated in this manner. Also, are there other sneaky ways that gluten could get into a cheese–via spices, fruits, rubbed up rinds and the like? My efforts at squeezing this information from the vendors of my list of cheeses has been pretty fruitless. . . cheesemakers are great with full on disclosure, if I can talk to them directly, but talking to the person who makes the cheese is not always so easy.
    Any help, even no help, would be helpful at this point. Thanks for your kind consideration. Sorry to have missed you while you were in the Portland area.

    Your sister in cheese,

  8. I enjoyed your program at the Mountain View Public Library awhile back.
    We would love to talk to you about doing something similar at our Saratoga Public Library. Hopefully you’ll have some time when you get back.
    Look forward to hearing from you.
    Betsy White
    Adult Librarian

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