Presented by Peggy Glowacki, Curator
Manuscripts Librarian & Instructor
The nine-decade history of the Blackhawk Restaurant business and its visionary father and son owners, Otto and Don Roth, are the subject of an exhibit at the University of Illinois at Chicago’s Richard J. Daley Library, Continue reading
Travelling Tour by American Museum of Natural History
Learning tour to Milwaukee Public Museum to view a special traveling exhibit, one that explores the complex food system that brings what we eat from farm to fork. In sections devoted to growing, transporting, cooking, eating, tasting, and celebrating, the Global Kitchen exhibition illuminates the myriad ways that food is produced and moved throughout the world. Continue reading
Presented by Benjamin Kant, Founder
Nestled just six miles west of the Magnificent Mile in Humboldt Park, Metropolitan Farms is a thriving urban agricultural destination, producing locally-sourced tilapia, salad greens and culinary herbs year-round from within its state-of-the-art greenhouse. They utilize aquaponics; farming that combines fish with a hydroponic growing system in a closed-loop without the use of synthetic pesticides or fertilizers.
Presented by Kathryn Occhipinti, MD
Long-time Culinary Historian member Kathryn Occhipinti opened the New York Times Magazine to find an article about a Sicilian winery bearing her family name. She learned from articles in the New York Times and Wine Spectator the Occhipinti family was making world-class wines. Continue reading
Presented by
Jose O. Arrom
With the neo-normalization of Cuban-American relations and the opening of travel to that nation, interest has focused on Cuban cuisine and foodways. For years, the quality and variety of Cuban cuisine has been contested by travelers and Cubans. Continue reading