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The Chesapeake Table: Your Guide to Eating Local

Available at these local booksellers – if they are out, please ask them to restock!

The Ivy Bookshop – Baltimore
Busboys and Poets – Hyattsville
My Dead Aunt’s Books – Hyattsville
Glen’s Garden Market – Washington, DC
Politics and Prose Bookstore Connecticut Avenue and Union Market locations – Washington, DC (signed copies!)
Curious Iguana – Frederick (signed copies!)
National Building Museum Shop – Washington, DC
Over the Moon Bookstore – Crozet, VA
UVA Bookstore – Charlottesville, VA

Also available online (paperback or e-book) from Johns Hopkins University Press and Amazon.com

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Renee’s Bio

Renee Brooks Catacalos has been involved in local food and sustainable agriculture since the early 2000s.

News

Purchase now at these online sites: AppleBooks; Chirp; GooglePlay; Kobo; SCRIBDLinks to Audible, Amazon and Authors-Direct will be added as they become available. On the Record with Sheila Kast, WYPR Radio, November 21, 2018 – Serving Up “The Chesapeake Table” Locals Only from ChesBayMagNov18 – Locals Only: Renee Brooks Catacalos’ Chesapeake Table Shows the Benefits… Continue reading News

Renee's Regional Reads

Shelf of books

Beyond Jefferson’s Vines: The Evolution of Quality Wine in Virginia by Richard G. LeahyLeahy explores the roots and growth of the Virginia wine industry, along with an insider’s tour of Virginia’s distinct wine regions. Beautiful Swimmers: Watermen, Crabs and the Chesapeake Bay by Willam W. Warner. Introduction by John Barth.This classic book tells the story… Continue reading Renee's Regional Reads

“Fascinating and delectable. If you live in the mid-Atlantic—and you eat—then read this wonderful book.”

Forrest Pritchard, author of Gaining Ground: A Story Of Farmers’ Markets, Local Food, And Saving The Family Farm

“Renee Catacalos has done a great service to the cause of local foodways in the mid-Atlantic by writing this book, a thorough, informative, and wide-ranging look at how we eat now—and how, with more support, more food hubs, and continued awareness of the ecological and social issues that affect our ever-widening food stream, we might eat in the future.”

Todd Kliman, author of The Perfect Chef