Upcoming Programs at a Glance

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Almost all our programs are presented virtually via Zoom on Central Time. We offer 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. You are always welcome to become a member.

Culinary Historians of Chicago:

  • February TBA, 2025 @ 7 pm: Chef John Hogan

Chicago Foodways Roundtable:

  • Saturday, January 25, 2025 @ 4 pm Delafield, Wisconsin: Raccoon Dinner
  • Thursday, February 20, 2025 @ 7 pm via Zoom: Cynthia Clampitt on ‘Food in the Midwest: More Interesting Than You May Think’
  • Saturday, July 13, 2024 road trip to DeKalb, Illinois: 1 PM @ tour of Food: Gathering Around the Table @ DeKalb History Center, 5 PM: Church Supper at Kingston Methodist Church – postponed due to illness.

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

Greater Midwest Foodways Alliance:
  • Wednesday, August 6, 2025 @ 3 PM Indiana State Fair: Family Heirloom Recipe Contest located in the Indiana Building.
  • Friday, August 8, 2025 @ 10 AM Illinois State Fair: Family Heirloom Recipe Contest located in the
  • Saturday, August 9, 2025 @ 3 PM Missouri State Fair: Family Heirloom Recipe Contest located in the 4H building
  • Sunday, August 31, 2025 @ 1 PM South Dakota State Fair: Family Heirloom Recipe Contest located at the Women’s Building

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

Food in the Midwest: More Interesting Than You May Think

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Join us on Thursday, February 20, 2025 @ 7 PM, via Zoom

The history of the Midwest is remarkable for many reasons, not least of which is the diversity of its population, and therefore of its regional cuisine. Everyone contributed to what was developing,  from the Ojibwe harvesting wild rice in Minnesota to Belgian hoteliers in Chicago inventing new dishes. There were Cornish miners in Michigan, Bohemians in Nebraska. Continue reading →

How Vienna Changed Baking Everywhere

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Join us on Tuesday, January 7, 2025 @ 7 PM, via Zoom

Presented by Rick Rodgers
Podcast
 
Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so different from those in the Franco-Italo canon.

Continue reading →

Unpacking NYC’s Historic Meatpacking District 

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Come join us as Jacquelyn Ottman, a fifth generation member of New York’s “meat royalty” as she serves up a beefy history of Ottman & Company; her family’s storied meat purveying company supplied some of NYC’s top restaurants, and was considered the “Tiffany’s of the meat business.” Ottman’s also pioneered many of the packaging and prep innovations still used in our kitchens today.  Continue reading →