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Starting From Scratch: Back to the Basics with Kate McDermott and Emily Weinstein

  • Museum of Food and Drink 62 Bayard Street Brooklyn, NY 11222 United States (map)

What’s more American than apple pie?

Borne out of the civic unrest of the 1960s and 70s, the back-to-the-land movement took counterculture out of the city center and into the countryside. In direct opposition to industrial convenience of the previous generation, the status of Jell-O molds and suburban cul-de-sacs was abandoned for heritage cooking and homesteading. 

Coming of age at the same time as the food co-op, Kate McDermott found solace in the back-to-basics movements of the 1970s. She began to understand the world through scratch pie baking and home cooking, utilizing the techniques passed down by her grandmother.

As millennials continue to eat out in unprecedented numbers, how have simplicity and heritage techniques made their way back to center stage in the culinary world? How can sensory, from-scratch home cooking teach us about our place in history and culture?

Join Kate McDermott in conversation with Emily Weinstein, as they discuss the staying power of heritage cooking techniques, and teach you how to build the perfect crust. 

This program is part of our Eat•Drink•Read series, sponsored by W. W. Norton.



Kate McDermott is the author of Home Cooking with KateMcDermott (Countryman Press 2018) and the James Beard Finalist, Art of the Pie: A Practical Guide to Dough, Fillings, and Life (Countryman Press 2016), which Southern Living called one of the 100 Best Cookbooks of All Time. Over three thousand people have attended her multi-day Pie Camps, and Art of the Pie Day Camps which she teaches nationally. She has been featured in the New York Times, Washington Post, Wall Street Journal, USA Today, Oprah, Real Simple, and many other publications. She lives at Pie Cottage, her home on the Olympic Peninsula in Washington State where she gardens, cooks, bakes, writes, and tends her woodstove. 



Emily Weinstein is a deputy food editor at The New York Times, and the editor of NYT Cooking. She writes the Five Weeknight Dishes newsletter for The Times. She has also edited several of The Times's most ambitious interactive projects around food, and was part of a team that received a James Beard Foundation Award in 2018 for innovative storytelling, for The New Essentials of French Cooking.