Hot Dog! It’s Hot Doug! A Bunside Chat from Chicago’s Royal Wienie King
Presented by Douglas Sohn Sausageur Extraordinaire Podcast While the Chicago-style hot dog has gained international fame, no one has put more relish in our town’s wienie history than Douglas Sohn. His...
View ArticlePhilippine Cuisine: A Plateful of History
Presented by Sarahlynn Pablo, Natalia Roxas, Caitlin Preminger and Chef Rob Menor Podcast By Caitlin Preminger Every time someone asks us what Filipino food is, our answer is immediate and concise: it...
View ArticleWhat the Argonauts Ate
Many of the men (and women) who followed the California Gold Rush didn’t even know how to build a fire–let alone cook. (Jack London was an exception.) The Forty-Niners sustained themselves with simple...
View ArticleFire and Ice: Classic Nordic Cooking
Scandinavia is a land of extremes, where chic design meets rugged wilderness, where perpetual winter nights are succeeded by endless days of summer. The Scandinavians still live and cook according to...
View ArticleThe Spirit of Gumno
Presented by Charles Baker-Clark, PhD In the western Balkans, the gumno is a threshing floor, consisting of a low circular stone wall and a stone floor. Traditionally, donkeys or horses were tethered...
View ArticleMycophagy 101:
Preparation, preservation, pickling and eating wild, and not so wild, mushrooms! Presented by Stephanie Kowalyk and Catherine Lambrecht A joint meeting with the Illinois Mycological Association (IMA)...
View ArticleEdible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods
Presented by Jennifer Jordan, author and educator Podcast Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink...
View ArticleDining in Grayslake
Exhibit tour of Food, Family and Tradition: Dining in Grayslake. This new exhibit explores the history of the community’s restaurants and the families who made them go. Charlotte Renehan will add...
View ArticleThe Goelitz Family: Jelly Belly
Waukegan History Museum’s Ty Rohrer will unwrap the roots of the Goelitz candy empire, which began as a storefront in Belleville, Illinois. While now headquartered in California, their legacy candy...
View ArticleEvents
Our events are usually at Kendall College (Map, directions and parking) on Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These...
View ArticleSoul Food Restaurants & the Civil Rights Era
Presented by Dave Hoekstra Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis’s Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to...
View ArticleChicago: A Food Biography
Presented by Danial Block and Howard Rosing Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The...
View ArticleBBQ History Heats Up January
Presented by Chef Bill Reynolds, Proprietor, New Buffalo Bill’s, New Buffalo, Michigan It may be January, but we’ll be warming you up with a program that we typically hold in July—on the bliss and...
View ArticleGrandbaby Cakes: A loving legacy of Southern Family Tradition
You all know of the Cookie Monster, but how would you like to meet the Cake Angel? For that’s what we consider Jocelyn Delk Adams. Jocelyn has penned an oh-so-sweet book that captures not only her...
View ArticleSlaughterhouse: Chicago’s Union Stock Yard
“For many people Henry Ford’s 1913 Detroit assembly line is a symbol of technological triumph. This book shows that Chicago’s 1865 disassembly line was an earlier more complete wonder, rapidly...
View ArticleThe Story of Eli: A Chicago Legacy That’s More Than Cheesecake
A Chicago Legacy That’s More Than Cheesecake Presented by Maureen Schulman, Diana Moles and Jolene Worthington Co-Authors of The Eli’s Cheesecake Cookbook This year marks Eli’s Cheesecake’s 35th...
View ArticleFOOD IN THE GILDED AGE: What Ordinary Americans Ate
with ROBERT DIRKS Emeritus Professor of Anthropology Illinois State University Pre-publication book discount expires April 30, 2016 America’s Gilded Age, the last quarter of the nineteenth century, is...
View ArticleHow the West Won the U.S., An American Culinary Perspective
Presented by Christy Rost Chef, Author, PBS Host The American West – a region of natural beauty and sharp contrast that has been the home of Native Americans, cowboys, rugged pioneers, and miners – has...
View ArticleAmerica’s Fruity History
The World’s Oldest Continuously Operating Nursery has Quite a Tale Presented by Karen Mitcham-Stoeckley Chef, Author, Restaurateur The oldest fruit-tree nursery in the world is celebrating its 200th...
View ArticleRamadan Food Rituals Suhoor: Predawn Meal Before Commencing to Fast
with Yvonne Maffei Author and Publisher of MyHalalKitchen.com The Qu’ran defines the moment of daybreak, when the faithful must begin to fast during Ramadan, as when the ‘white thread of dawn becomes...
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