CPL Presents: Yiyun Li (Main/Virtual)
Join the Cambridge Public Library in celebrating Asian American and Pacific Islander (AAPI) Heritage Month by welcoming Yiyun Li, the author of the memoir Things in Nature Merely Grow, the winner of the 2026 Pulitzer Prize for Biography or Memoir, as well as several award-winning novels, including The Book of Goose.
In addition to the Pulitzer Prize, Things in Nature Merely Grow was a finalist for both the National Book Award for Nonfiction and the PEN/Jean Stein Book Award as well as the recipient of the presitigious Andrew Carnegie Medal for Excellence in Nonfiction.
After a reading from her work, Yiyun will appear in conversation with Grace Talusan, author of The Body Papers, winner of the Massachusetts Book Award for Nonfiction and the Restless Books Award for New Immigrant Writing.
This hybrid event is cosponsored by the Cambridge Public Library Foundation. Registration is required.
Cambridge Cooks: Caribbean Heritage Month Edition with Chef Gaitskell (Main)
Join Chef Gaitskell Cleghorn Jr. as he prepares Jerk Chicken and Mango Salsa in celebration of Caribbean-American Heritage Month. Gaitskell Cleghorn Jr., professionally known as Chef Gates, is an entrepreneur and culinary educator based in Boston. He specializes in culinary education, catering, and community outreach, partnering with organizations such as the Codman Square Farmers Market and BOLD Teens. Throughout his career, he has taught at prestigious institutions, including Harvard University, as well as local schools such as Madison Park Technical Vocational High School and Boston Day & Evening Academy. His work has been featured in publications including Channel 7, Edible Boston, Boston Herald, and the Boston Globe. Additionally, he collaborated with a Master Sushi Chef to produce over 3,000 sushi plates at the New England Seafood Expo. His work on food and culture is currently featured in an Exhibit at the Boston Children’s Museum. Although he lived globally due to his father’s military service, he has spent most of his professional life in Boston, where he continues to grow as a culinary professional.