Hidden Flavors of the Philippine Kitchen

Presented by Restaurateurs Amy Besa and Chef Romy Dorotan,
of Purple Yam, Brooklyn, NY & Manila, Philippines

There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of Philippine food traditions. These indigenous ingredients represent Filipino flavor profiles which should be categorized as FOOD THAT WAS ALWAYS OURS opposed to Food that was borrowed and made our own. Continue reading

From Cacao to Craft Chocolate Stories from the past, Sustainability for the Future

Presented by Valerie Beck,
Founder, Chocolate Uplift, and Valerie’s Original Chocolate Tours

According to Chicago native Valerie Beck, “chocolate can change everything, from our mood, to the world.” So passionate is Valerie about chocolate, that after graduating from Harvard Law school, and practicing in the United States and Europe, she followed her heart and founded Chicago Chocolate Tours in 2005, to introduce chocolate lovers to small-batch chocolate shops and bakeries. Continue reading

Swedish American Museum Tour

Discussion overview with Keith Ulrich, Curator

The Swedish American Museum has been active for 40 years in the heart of Andersonville, a traditionally Swedish area on the north side of Chicago. Andersonville, the “Little Sweden” of Chicago, is one of the most concentrated areas of Swedish heritage in the United States, with Swedish roots dating back to the 19th century. Tourists visit the area continually to sample Swedish food, buy gifts, visit the Museum, and partake in traditional Swedish holidays such as Midsommar and Julmiddag. Continue reading

‘Tis The Season for Preserving, Part 2: The Joys of Jewish Preserving

Presented by Emily Paster
Author, Co-Founder, Chicago Food Swap

Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. Continue reading