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
Author Archives: Scott Warner
“Sustainable” – A Documentary, What’s Ahead for Agriculture?
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
‘Tis The Season for Preserving, Part 1: Artisinal Preserves
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
Chicago’s Foodseum
Chicago’s New Foodseum Breaks Ground,
Makes History!
Chicago now has an unprecedented food museum, with a tasty title: Foodseum. Do come and learn about all this Chicago treasure will have to offer. Our speaker is Kyle Joseph, the tech savvy founder and director of Foodseum. Continue reading
Philippine Cuisine: A Plateful of History
Presented by
Sarahlynn Pablo, Natalia Roxas, Caitlin Preminger and Chef Rob Menor
By Caitlin Preminger
Every time someone asks us what Filipino food is, our answer is immediate and concise: it is our history on a plate. Philippine cuisine is a reflection of the various cultural influences–consensual or otherwise–that have left their mark on the island nation over the course of its history as a trading partner and occupied territory. Continue reading