Chuck Bauer,
Volunteer at Garfield Farm Museum, www.garfieldfarm.org
3N016 Garfield Road. LaFox, IL (or St. Charles, IL), 630-584-8485
Podcast courtesy of WBEZ’s Chicago Amplified
Chuck Bauer, will lecture on the history of corn. There will be discussion of the type used in the 1840’s and how farmers manipulated corn to create the variety we have today. Continue reading
Victoria K. Matranga,
Curator
Please reserve to allow us to plan for additional tour groups and staggered tours, if needed.
The Culinary Curiosity exhibition features devices and documentation generously donated by Mel and Janet Mickevic. Mr. Mickevic, a retired food scientist, inherited antique food preparation equipment from his parents and from Janet’s father, a candy technologist and researcher. After World War II he began acquiring tools from many cultures. His collecting was inspired by “a love of antique mechanical devices as examples of human ingenuity and problem-solving ability,” according to Dean Christopher Koetke.
Victoria Matranga, exhibition curator, is design programs coordinator for the International Housewares Association. She is the author of America at Home: A Celebration of Twentieth-Century Housewares. As a museum consultant, she has worked for clients such as Chicago’s Museum of Science and Industry.
Wear comfortable shoes, because this will be a walking tour of the exhibits located at seven locations throughout Kendall College.
Culinary Specialist “A” School
Center for Service Support, Learning Site Great Lakes
Lt. Commander Eddie D. Lee, Officer in Charge
CSCS (SW) Robert Kroeger, SEL/Leading Culinary Specialist
Great Lakes Naval Station
Great Lakes (North Chicago), Illinois Continue reading
Presented by
Gary Wiviott and Colleen Rush
Podcast courtesy of WBEZ’s Chicago Amplified
Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you’ve ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the “Five Easy Lessons” program, which includes step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill.
This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don’t even think about opening the lid before it’s time, and you will learn:
Gary Wiviott is a barbecue life coach. From the popular online tutorial that started it all to his lively cooking demonstrations and teaching diehards how to set up a smoker in Chicago’s notoriously brutal winter weather, he is committed to spreading the gospel of low and slow barbecue. He is no stranger to the most popular national barbecue forums and food communities, including TheSmokeRing.com, Slow Food USA and the Society for the Preservation of Traditional Southern Barbecue. Gary is also a founder of LTHForum.com, the Chicago-based Culinary chat site.
Colleen Rush is a food writer and the author of “The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas” (Broadway, 2006). She knew very little (okay, nothing) about barbecue before meeting Gary—thought nothing of using lighter fluid—but has since reformed her ways and makes a damn fine pulled pork sandwich.
There will be books available and pulled pork prepared by a graduate to taste after the program.
Program hosted at Kendall College.
Presented by
Karen Wilson, Oriental Institute Research Associate
Oriental Institute Museum
1155 E 58th St
Chicago, Illinois
Cost: $7 per person
The ancient land of Mesopotamia — today’s Iraq — really did have a haute cuisine, with remarkable recipes for amazing dishes all recorded in cuneiform script on ancient clay tablets. The Oriental Institute Museum features some of the tablets, as well as many other artifacts related to cuisine and cookery in ancient Iraq.
The Oriental Institute’s exhibit on ancient Mesopotamia contains a world-renowned collection of art and artifacts that range from prehistoric times (even some food preparation implements from then!) all the way up to a time when the kings of ancient Babylon ruled the known world (as is mentioned in the Bible).
Karen Wilson, the Museum’s former director and currently an Oriental Institute Research Associate, has a special interest in Mesopotamian cuisine and cookery. She was curator of the Museum’s Mesopotamian collection and is author of an upcoming book highlighting the importance of that collection.