Book Discussions

Please join us for one of our book Discussion. Books are ordered in advance and are availabe at the circulation desk.

 Brown bag lunch discssion Tuesday, June 23rdAhab’ s Wife – Sena Jeter Naslund at 12:00 Bring a snack or sandwich; drinks provided

 From the opening line—"Captain Ahab was neither my first husband nor my last"—you will know that you are in the hands of a master storyteller and in the company of a fascinating woman hero. Inspired by a brief passage in Moby-Dick, Sena Jeter Naslund has created an enthralling and compellingly readable saga, spanning a rich, eventful, and dramatic life. At once a family drama, a romantic adventure, and a portrait of a real and loving marriage, Ahab's Wife gives new perspective on the American experience.

Monday night Mysters, Monday, June  26th – The Kept Woman - by Karin Slaughter at 7:00 pm.

 The author of Pretty Girls returns with an electrifying, emotionally complex thriller that plunges its fascinating protagonist into the darkest depths of a mystery that just might destroy him.

 Relentlessly suspenseful and furiously paced, peopled with conflicted, fallible characters    who leap from the page, The Kept Woman is a seamless blend of twisty police   procedural and ingenious psychological thriller -- a searing, unforgettable novel of love, loss, and redemption.

Dewey’s Readers - The non-fiction that reads like fiction book club  

Wednesday night @ 6:30 PM & Thursday afternoon @ 3:30PM
June 14th and 15th - Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat by Anastacia Marx de Salcedo 
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practicaly everything you buy at the supermarket.  
In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry.
What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.—