Presented by
Catherine Lambrecht
Podcast courtesy of WBEZ’s Chicago Amplified
Pies are as American as pizza is American: we took a great idea, adapted it to our needs and ran with it. They used what they had available locally and made the most from it. In the Northeast and Midwest, it was apples; in the South it was molasses pies, in Florida the Key Lime Pie and the Southwest came nut pies. Continue reading
Presented by
Michael Mikusch
Master Baker and Owner
Austrian Bakery and Deli, Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
Our program will take us to new heights as Master Baker Michael Mikusch raises our spirits and gives us food for thought with his savory, and sometimes crusty comments about the beloved bread of his homeland. Chef Mikusch will proof his way through the tender history of Austrian breads, and will be on a real roll when he tells us how he learned to make all kinds of rye bread. Continue reading
Presented by Ellen Steinberg, PhD
Podcast courtesy of WBEZ’s Chicago Amplified
Throughout the Midwest, one finds numerous ethnicities and creeds, each of which has contributed much to the amalgam that has become “the Heartland.” The Jewish immigrants, from all over Europe, Africa, the Middle East, and Latin America, who settled here added their unique heritage foods and recipes to this mix. Continue reading
Carol Haddix, the recently retired food editor of the Chicago Tribune recalls the golden years of culinary coverage.
Podcast courtesy of WBEZs’ Chicago Amplified
After 40 years in the newspaper business, 34 of them with the Chicago Tribune as a food writer and editor, Carol Haddix retired on April 1. Under her direction, the Tribune’s food section won yearly best-section awards and nominations from the Association of Food Journalists and writing awards from the James Beard Foundation. Continue reading
Presented by
Viktorija Todorovska
Author and Sommelier
Podcast courtesy of WBEZ’s Chicago Amplified
While most of are not familiar with the region, Puglia, the heel of the Italian boot, has the simplest, yet most flavorful cuisine in Italy. Puglian food is deeply rooted in the geography and traditions of the Italian South as well as the region’s identity as the country’s breadbasket and the largest producer of olive oil. Continue reading