Presented by Andrew Smith Culinary Historian, Author, Editor
Don’t hold your nose! We’re not going to trash-talk you. Instead we’re going to offer you some savory food for thought when Andy Smith, one of our nation’s most esteemed culinary historians lifts the lid on a vital issue: food waste. Continue reading →
No samples available at this virtual presentation, though feel free to try this recipe for Matzo Ball Soup.
John Ota was a man on a mission–to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John’s architectural expertise. It just about did the job.
No samples available at this virtual presentation, though feel free to try these recipes.
Food historian Cynthia Clampitt shares the reason rum arose where it did and when it did, as well as how pirates got involved and who really said “yo, ho, ho” (not the pirates), but also explains how rum was involved in uniting the 13 Colonies, why it was one of the issues that led to the American Revolution, how it also led to a revolt in its next home after the Caribbean: Australia, and how it affected culture and history around the world after that. Continue reading →
Presented by Matt Wechsler
Filmmaker, Food Activist
Join us for a discussion and screening of the award-winning documentary, “Sustainable.” Local filmmaker and food activist Matt Wechsler will show highlights from his film. He’ll cover the economic and environmental instability of America’s food system, from the agricultural issues we face — soil loss, water depletion, climate change, pesticide use — to the community of leaders who are determined to fix it. Continue reading →
Presented by Madelaine Bullwinkel
Author, Cooking Teacher
Madelaine Bullwinkel says that” history informs everything I do,” and she will weave the history of the art of preserving, the discovery of its chemistry and the evolution of her preserving technique into her presentation. Madelaine is the author of Artisanal Preserves which provides 100 recipes for jams, jellies, marmalades, along with recipes for breads, muffins, and desserts that make practical use of readers’ newly made jams and jellies. Continue reading →