



Image Reading Groups
experience the Image community in person as we dive deeper into the journal's content
Picture your favorite dinner gathering: good friends, shared interests, rich conversation. Our new Image reading groups aim to offer that experience! Already launched in several cities, we have crafted an evening centered on the latest journal issue. We invite attendees to bring a favorite piece you'd like to discuss, and a friend or two (or just yourself).
We also invite you to consider replicating this experience in your own communities, and we would love to help you do so! If you'd like to host a reading group in your community, let us know! We'd love to start you off right with a kit, including complimentary copies of a recent issue to kick-start your group, Image pens, copies of Care and Keeping: a Guide to Image Groups, subscription discounts, and a special gift to our hosts.
Current Public Image Reading Groups
Join one of our groups across the United States and Canada!

Fairbanks, AK
Birmingham, AL
Lafayette, CA
Colorado Springs, CO
Orlando, FL
Port Orange, FL
Detroit, MI
Durham, NC
Saint Louis, MO
Manhattan, NY
Northport, NY
Yaphank, NY
Pittsburgh, PA
Sioux Falls, SD
Cleveland, TN
San Antonio, TX
Springville, UT
Auburn, WA
Bellingham, WA
Seattle, WA
Tacoma, WA
Morgantown, WV
Gotham, Ontario
Vancouver, BC
Sydney, NSW, Australia
Upcoming Meeting Details
Colorado Springs Reading Group:
Next Meeting: Saturday, January 25, 3 p.m.
Location: Mining Exchange Hotel, in the lobby.
Birmingham Reading Group:
Next Meeting: Sunday, February 23, 3–4:15 p.m.
Detroit Reading Group:
Next Meeting: Saturday, March 8, 12 p.m.
Location: Huckleberry Explorers Club (2660 Buchanan St, Detroit)
Tentative future dates (second Saturday of every third month): June 14, Sept. 13, Dec. 13
Seattle Reading Group:
Next Meeting: Tuesday, March 18, 7–8:30 p.m.
Location: TBD
Playlist

Seasonal Recipes
Looking for a delicious recipe to share with your Image InCommunity reading group? Try a seasonal offering from one of our Image friends. This winter, we're spotlighting a recipe from Ashley Rodriguez, who will be leading a food seminar at our Glen Workshop in Seattle this summer. Find more of her delicious recipes in her new book, Rooted Kitchen.
Rooted Reuben
Serves 4
There are two significant reasons why this recipe came to exist. First, I had a sandwich much like this one at the Greenbank Pantry & Deli on a little island just outside of Seattle. Knowing that I needed this sandwich in my life more often than I can get to this island, I knew I had to recreate it so that when the craving struck I could act upon it anytime I wanted. Second, it’s that time of year when I really start longing for the foods that aren’t quite ready to make their spring appearance so I need to get creative with what I have. This is a great way to use up any root vegetables lingering in the vegetable drawer and a great way to get excited to eat (yet another) root vegetable.
For the Filling:
1 medium beet, grated (1 cup /100g)
1 small carrot, grated (1/2 cup /50g)
½ small parsnip, grated (1/2 cup /50g)
1 teaspoon ground coriander
1 teaspoon whole mustard seeds
1/2 teaspoon ground fennel
Freshly ground black pepper
Kosher salt
1 large egg
1/3 cup / 50g all-purpose flour
3 tablespoons extra virgin olive oil
For the Russian Dressing:
1/2 cup /100g mayonnaise
1/4 cup /10g chopped fresh dill (or 1 tablespoon dried dill)
2 tablespoons ketchup
1 tablespoon minced yellow onion
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, softened
8 pieces of rye bread
1 1/3 cup /225g sauerkraut
4 slices Swiss cheese
Make the Filling:
In a medium bowl combine the beets, carrots, and parsnips. To this add the coriander, mustard seeds, fennel, and 1 1/2 teaspoons salt, and freshly ground black pepper.
Stir in the egg and then add the flour and mix until just combined.
Form this mixture into four 5-inch round patties.
In a large cast iron skillet set over medium high heat add the olive oil and heat until shimmering. Carefully fry the vegetable patties until deeply browned on both sides, about 5 minutes per side.
Remove to a plate then set aside.
Make the Dressing:
In a small bowl stir together the mayonnaise, dill, ketchup, onion, horseradish and Worcestershire sauce. Taste and add a pinch of salt if needed.
Place the cast iron pan back over medium heat, then butter one side of each piece of bread. Put one piece of bread butter side down in the pan then add a tablespoon or so of the dressing to the bread along with a piece of Swiss cheese, 1/3 cup sauerkraut, and one of the vegetable patties. Take another piece of bread and add another tablespoon of the dressing then place the bread on top of the sandwich, but side up and sear until browned and the cheese is melted. Repeat with all four sandwiches
Serve while warm.