NEWSLETTER OF THE Culinary Historians of Chicago

SUMMER 2003

LETTER FROM THE EDITOR Dear Fellow Culinary Historians of Chicago, Changes in editorship are inevitably difficult. Forgive me for the delay in getting this newsletter to you -- future offerings will be more regular and timely. It seems only appropriate to utilize this newsletter to showcase our talented members' accomplishments and initiatives. With the wonderful plethora of food, wine and hospitality professionals, including food writers, marketing specialists, food retailers, restaurateurs, food producers, event planners and cooking instructors -- this promises to be fun. Considering how our lectures, excursions, food tastings and social events provide a lively year-round forum for professional growth, networking and the spirited exchange of ideas; it only seems logical that we use our newsletter to further augment the possibilities. With that in mind, I suggest that we use our newsletter to highlight the accomplishments of our fellow members, provide relevant job or business leads and add any news that our community might appreciate in its quest for insight and involvement with the knowledge and history of food. Augment your insightful interviews, travelogue and book reviews with a scoop of community fare. Share news of events, activities and finds that you deem worthy of attention from or participation by fellow CHCers, including: a. Job or business leads b. New restaurant openings c. Reviews and suggestions for new and existing restaurants d. New books or magazine articles worthy of our attention e. Ideas for new articles or books f. Any subject that you may be seeking information on g. Suggestions for monthly speakers h. Request for assistance or offers to help i. Notice of events at your food-related businesses/organizations j. Anything else that I may have missed k. Finds of new foods and markets Your participation will go a long way to prevent me from making up material for our newsletter. Better yet, our newsletter could be a resource for our readers and the world online, of all that's worthy in the culinary realm in the context of Chicago and our members' worlds. I look forward to hearing from you. Special thanks are due to Dr. Bruce Kraig, Susan Ridgeway, Scott Warner, John Ryan, Donald Newcomb, Catherine Lambrecht, Christy Prahl, Deepa Sanyal and Cynthia Clampitt for their contributions and support. Warm regards Kantha