Upcoming Programs at a Glance


Currently all our programs are presented virtually via Zoom on Central Time. Once we can meet again, we hope to continue with both live and virtual programs. Please read the full event notices for details because days and times often vary. You are encouraged to join our email list to receive advance notices followed by day-of-meeting reminders with the required Zoom link. 

Culinary Historians of Chicago:

  • Wednesday, July 28, 2021 @ 7:00 PM via Zoom: Louisa Chu and Nick Kindelsperger of the Chicago Tribune
  • Wednesday, August 18, 2021 @ 7:00 PM via Zoom: Odessa Piper
  • Wednesday, September 29, 2021 @ 7:00 PM via Zoom: Peter Hoffman
Chicago Foodways Roundtable:

  • FoodCultura Clarion update
  • Saturday, August 21, 2021 @ 10 AM @ Chinese American Museum of Chicago: Era of Opulence: Chinese Fine Dining (Fee involved)
  • Saturday, October 30, 2021 @ 10 AM via Zoom First Catch Your Gingerbread  plus UK Supper Clubs, what are they? with Sam Bilton
  • Saturday, TBA 2022 @ 10 AM @ Chinese American Museum of Chicago: Chinese Cuisine in America: Stories, Struggles and Successes (Fee involved)

Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.

Greater Midwest Foodways Alliance:

  • Thursday, August 12, 2021, Live judging @ 3:00 PM Eastern Time: Family Heirloom Recipe Contest @ Indiana State Fair (Indiana Building)
  • Friday, August 13, 2021, Winners announced @ 12:15 PM: Family Heirloom Recipe Contest @ Illinois State Fair (Hobby, Arts and Craft Building)
  • Saturday, August 14, 2021, Live judging @ 2:30 PM: Family Heirloom Recipe Contest @ Missouri State Fair (Home Economics Building)
  • Sunday, September 5, 2021, Live judging @ 1:00 PM: Family Heirloom Recipe Contest @ South Dakota State Fair (Women’s Building)
  • September 2021: Heirloom Apple Tour – postponed from 2019.

Find Greater Midwest Foodways on Twitter, Facebook or our website.

Chicago Trib’s New Restaurant Critics Exposed! Meet Louisa Chu and Nick Kindelsperger

Join us on July 28, 2021 via Zoom!

Louisa Chu and Nick Kindelsperger

Time was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete with his photo, explaining that it was almost impossible for him to remain anonymous when reviewing restaurants. Continue reading

Someone’s in the Kitchen with Dinah (Shore)

By Flo Selfman


Eggplant Vegetable Pie

Having been a top singing star, Dinah Shore became a pioneer television personality with “The Dinah Shore Chevy Show,” which showcased her distinctive voice and relaxed Southern charm from 1951 to 1963. In 1970, she returned to television as host of “Dinah’s Place,” an NBC morning show that covered homemaking, crafts, child-rearing, health and beauty—always with a song, of course, and usually a cooking segment, either by Dinah or her celebrity guests. Many leading chefs got their first national exposure on “Dinah’s Place.” Continue reading

The Taco Truck: How Mexican Street Food Is Transforming the American City

Robert Lemon,
Author, Geographer, Documentary Film Maker

Listen to presentation via Podcast

Icons of Mexican cultural identity and America’s melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence—sometimes desired, sometimes resented—that turns a public street corner into a bustling business. Continue reading

Black Smoke: African Americans and the United States of Barbecue

Adrian Miller (Submitted by Adrian Miller)

Presented by Adrian Miller
Food Writer, Attorney, Certified Barbecue Judge

View presentation on Facebook and YouTube

Join us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke describes how African Americans inherited a type of cooking that fused Native American meat smoking and European grilling techniques that became known as “barbecue.” Continue reading