Presented by Justin Diglia, Executive Chef
Joe’s Seafood, Prime Steak & Stone Crab, Chicago
It’s probably safe to say that all of us who attend the Culinary Historians of Chicago programs are ardent foodies. We enjoy discussing food and how it connects us to culture and to life itself. Continue reading
Presented by Valerie Beck,
Founder, Chocolate Uplift, and Valerie’s Original Chocolate Tours
Editor’s note: Podcast ends abruptly during question period due to unknown technical issues.
Video clips shown during this talk
According to Chicago native Valerie Beck, “chocolate can change everything, from our mood, to the world.” So passionate is Valerie about chocolate, that after graduating from Harvard Law school, and practicing in the United States and Europe, she followed her heart and founded Chicago Chocolate Tours in 2005, to introduce chocolate lovers to small-batch chocolate shops and bakeries. Continue reading
Presented by Emily Paster
Author, Co-Founder, Chicago Food Swap
Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. 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