Coach House Books Launches The Edible City – Toronto's Food from Farm to Fork

On November 15, Coach House launches the latest edition of their uTOpia series of books about what Toronto is, was and could be with The Edible City – Toronto's Food from Farm to Fork.

The Edible City covers peaches and poverty, processing plants and public gardens, rats and bees and bad restaurant service, schnitzel and school lunches. It contains studies of food-security policy, a happy tale about a hardy fig tree, a guide to finding unusual groceries, a look at the city through the lens of a "roti-scope" and a brewer's history of the city.

The launch will be held at the Gladstone Hotel (1214 Queen West) with This Is Not A Reading Series. Doors open at 2 p.m. There'll be lots of food-related fun – including a Toronto-themed cookie-decorating contest – and a panel of contributors moderated by CityBites editor Dick Snyder with horticulturalist and author Steven Biggs, Toronto Life food columnist Sasha Chapman, native plant guru Lorraine Johnson, chef Joshna Maharaj (formerly of The Stop Community Food Centre and currently of Food Studio at the ROM) and me (my essay is about local food history).

Admission is $5 admission (or free with a book purchase). You can RSVP on Facebook.