Whether you're prejudiced against parsnips or biased against beets, local cookbook author Becky Selengut is here to help you gently break down your aversions to veggies that have traditionally gotten the short end of the stick. Her newest release Misunderstood Vegetables is dedicated to this very mission, with seasonal recipes like charred chard with spicy chili oil and celery root gratin, sure to convert even the pickiest palates. She'll chat about the plight of unpopular produce with Seattle Times food critic (and former Stranger food writer and managing editor) Bethany Jean Clement.