by Barbara Sheehan, for the Shuttle

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ooking styles and tastes evolve from generation to generation. Our parents and grandparents may have looked through cookbooks or cooked without recipes. Today, most home cooks go online to find recipes when they want to try something new.Although I am occasionally inspired by a dish I see online or in the newspaper, I still refer to my countertop collection of cookbooks, one of which is the “Weavers Way Co-op Cookbook: A Culinary Tapestry,” published in 2000 to commemorate the 25th anniversary of the Co-op. It’s a charm- ing collection of annotated recipes submitted by Co-op members and put together by a cookbook committee (of course), which was chaired by member Anna Herman. Since this year marks the Co-op’s 50th anniversary, I decided to contact some of the members who submitted recipes, to disArtist and Co-op member Sarah Steele’s watercolor cover for the Weavers Way cookbook.

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