Events for the current year
|Debbie Macomber, author of Silver Linings: a Rose Harbor Novel will speak in Jones Chapel at 7pm. Friends of the Library are co-sponsoring her visit with Quail Ridge Books. Read more here.|
|Louise Penny, author of Nature of the Beast: a Chief Inspector Gamache Novel will speak in Jones Auditorium at 7pm. Friends of the Library are co-sponsoring her visit with Quail Ridge Books. Read more here.|
William Barber, Robert Reich, and Tim Tyson speak together in Jones Auditorium at 7pm. Friends of the Library are co-sponsoring this panel with Quail Ridge Books. Read more here.
Fall Dinner Meeting, 6:30pm, Belk Dining Hall
Featuring: Camden Watts '03
Roessler is a film maker and a member of the Meredith class of 2003. You can learn more about her at her website: http://www.camdenwatts.com/
Spring Dinner Meeting, 6:30pm, Belk Dining Hall
Featuring: Andrea Weigl, Bridgette Lacy, and Bill Smith
Come enjoy a delightful evening's dinner and conversation about food with panelists News and Observer reporter, Andrea Weigl, Independent Weekly reporter, Bridgette Lacy, and, Bill Smith of Crook's Corner.
Erik Larson, author of Devil in the White City and In the Garden of Beasts is promoting his latest book, Dead Wake in Jones Chapel AUDITORIUM (new location) at 7pm. Friends of the Library are co-sponsoring this panel with Quail Ridge Books.
Books from the food panel
Food Panel for March 1 Membership Meeting
|Andrea Weigl is the assistant features editor at The News & Observer. She has been an award-winning reporter, writer and editor for almost 20 years. She has covered the Triangle's robust food scene since 2007. (See her Mouthful blog for some of the most recent coverage.) She has served as chair of the James Beard Foundation book awards subcommittee since 2014. Two years ago, she published her first cookbook, "Pickles and Preserves: A Savor the South Cookbook," from the University of North Carolina Press.|
CHEF BILL SMITH is as well known for his sumptuous take on Southern comfort food as he is for his exceptional food writing—including the New York Times Notable and Food & Wine Best-of-the-Best cookbook Seasoned in the South and the bestselling Savor the South title, Crabs & Oysters. Bill Smith is the only James Beard Foundation “America’s Classic Restaurant” chef to have also been named a final-five finalist for Best Chef in the Southeast—and twice. Bill Smith stands out for creating dishes that often become iconic dishes, first served at the Chapel Hill, NC, restaurant Crook's Corner. Among the classics: Green Peach Salad (featured in the New York Times), Tomato & Watermelon Salad (featured on the cover of Southern Living), Cheesepork! (the southern schnitzel) and of course his many desserts, including Honeysuckle Sorbet and Atlantic Beach Pie (dubbed by NPR the “Oh, My God Pie”). Also Jerusalem Artichoke Relish, Bourbon Brown Sauce and possibly the tastiest Soft Shell Crabs, Corned Hams, Fried Oyster and Banana Pudding renditions—anywhere. Recognized by Chefs Collaborative as a finalist for an award given to chefs who are leaders in incorporating local foods into their menus, Bill Smith has long worked with farmers and also homestead gardeners and foraged himself for ingredients that gather season by season on the Crook’s Corner menu. A foremost chef-expert in Southern foodways, he has served now for years on the board for the Southern Foodways Alliance.
FOLLOW BILL SMITH ON TWITTER @chelugre
|Bridgette Lacy is a food journalist and cookbook author active in the Triangle. Author of Sunday Dinner, another of the Savor the South cookbook series, her shorter fiction and nonfiction pieces have been widely published. See her website for more details.|
|Panel moderator, Susan Fisher, has been on the Meredith faculty since 1998. She works with both undergraduates and graduates in our nutrition program.|
The following membership categories are available:
- Student Member ($10): for current students
- Contributing Member ($25)
- Family Contributing Member ($40): allows an additional family member to enjoy the benefits of Friends membership.
- Sustaining Member ($100): for those who wish to make a contribution over and above regular memberships. Sustaining members receive two dinner tickets each year, to be used during the year.
- Life Member ($500): may be made in one payment or installments within one membership year
- Life Family Membership ($750): allows two family members to receive life membership for one payment. Existing life members may add a family member for $250.
Here are three ways to join:
Members of the Friends receive the following benefits:
- Invitations to Friends' events twice a year
- Reduced fees for Friends' events
- Borrowing privileges at the College Library
- The Library Friends newsletter, with library news and upcoming events
- The satisfaction of contributing to the growth and vitality of Meredith.