Presented by Jennifer McLagan
*A departure from our regular program format, Culinary Historians will host Food Patriots at 10:00 AM and Bitter will follow at Noon. At approximately 11:30, we will serve a light lunch of soup and bread for those attending in the afternoon. We will start Bitter at approximately noon. Please reserve to allow for enough food and perhaps offer to bring some soup! Continue reading
What are Americans doing to change the way they eat and buy food and teach the next generation of consumers?
Presented by Filmmakers Jeff and Jennifer Spitz, and their son, Sam
Join us as filmmakers Jeff Spitz and Jennifer Amdur Spitz showcase their documentary, “Food Patriots,” which details the journey of a Midwestern mother whose son nearly died from a foodborne superbug, and the army of American Food Patriots who teach her that even one person has the power to make a difference. Continue reading
Cutting Remarks from A Woman Butcher
Join us as Kari Underly, a third-generation master butcher, and author of the “The Art of Beef Cutting,” as she talks about:
. The rich history of the Chicago stockyards and the influence and importance of our city to the world of meat processing;
. The evolution of the trade, where it started and where it’s going;
. The changing face of the butcher, including the role of women in the meat business;
. The trend to whole animal butchery and the challenges it brings to both merchants and consumers. Continue reading
Much Kneaded Information from Bread Guru
Peter Reinhart, author, teacher, baker
Peter Reinhart is one of the nation’s most acclaimed authorities on bread and he will have us rolling in dough as he shares the story of his life in bread. As a man who has made a living from “loafing,” Chef Reinhart will let us view (and taste) the next frontier in the world of flour, especially sprouted flour, which he calls a “nutritious and delicious game changer.” He will also discuss whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches to bread baking. Continue reading
Popular dishes such as tandoori chicken, butter chicken, and so-called “Moghlai cuisine” that are familiar to every Indian restaurant devotee occupy only a tiny section of the vast and diverse world of Indian cuisine. (And some are relatively recent creations to boot.) Like Chinese cuisine just two decades ago, Indian restaurant food in the west is limited to just a few regional traditions and suffers from many misconceptions. Continue reading