Presented by
Chinese-American Museum of Chicago

This tour starts with an introduction and demonstration of the art of Chinese tea making and continues with a tour to two Chinatown teahouses to explore both gourmet and herbal varieties

A program by
Myra Albert

Beginning in the 1880’s there was a philanthropic movement to return Jewish immigrants “back to the soil.”  By 1924 there were 75,000 Jewish farmers in the USA.  Presenter Myra Albert recollects her Grandpa’s poultry and produce farm in New Jersey and reads from her Mother’s memoirs about this “healthier lifestyle.”  Continue reading →

A program and book signing by
Jane and Michael Stern

3 MILLION MILES, 72,000 MEALS, 2 PEOPLE

Jane and Michael Stern are America’s leading authorities on the culinary delights to be found while driving..  They’ve been searching out American roadfood while driving, eating, and chronicling bbq pits, hamburger joints, clams shacks, ice cream parlors, diners and the like for over 30 years.  Continue reading →

Arranged by
Colleen Taylor Sen, Ph.D.

Village Hut
130 E. Army Trail Rd.
Glendale Heights, IL 60139
(630) 893-5800

The only religion in the world that is unconditionally vegetarian is Jainism, one of the eight religions of India. Jainism developed what is now northern India in the 6^th century BCE and today has several million adherents. The cardinal rule of Jainism is ahimsa, translated as noninjury or nonviolence, which was adopted by Mahatma Gandhi.

Jains not only do not eat meat, fish, or eggs; they also avoid a myriad of other foods, including those whose production kills the entire plant,  harms  microscopic organisms,  or destroys the germs of future life. As a result, most Jains avoid  honey, fruits and vegetables with  many little seeds (e.g., eggplant, figs), underground roots (potatoes, carrots,  etc.), mushrooms, garlic, onions, and alcohol.  Nonetheless, Jain meals can be extremely delicious, since over the centuries cooks have learned to make the most of grains and vegetables.

This meal will feature typical Jain dishes from the western Indian state of Gujarat, home to many Jains. Rajan Chokshi, owner of Village Hut restaurant, will discuss the dishes.

Appetizers                                                      Accompaniments

Khandvi                                                           Millet flour bread (bajri rotla)

Dhokla                                                             Wheat Paratha

Leelva Kachori, pigeon peas                          Buttermilk

Kichiri, split moong dal and rice

Vegetables                                                       Kari (yogurt and gram flour)

Stuffed Okra                                                     Pickle

Shev Tomatoes                                                 Papad

Turya Patra                                                       Walnut mohanthal

Urad dal                                                           Sweets

Another vegetable, depending on availability

Dr. Colleen Taylor Sen is the author of Food Culture in India and many articles on Indian food. She is a regular contributor to the Oxford Food Symposia.

Presented by
Marilyn Pocius

Take an armchair tour to learn about some of the incredible resources available for cooks (or just foodies) in the Chicago area. Marilyn Pocius, author of A Cook’s Guide to Chicago, leads the audience on a virtual culinary tour and gives practical advice on how to locate unusual ingredients as well as make use of the wonderful international pantry we have at our doorsteps. Chicago offers a delightful array of goodies, from shrimp chips and pomegranate molasses to tropical fruits and out-of-this-world vegetables The audience gets to sniff, taste and sample some of the ingredients and learns to tell a yam from a yucca. The lecture ends with a game. Pocius brings a big bowl of unusual produce and asks the audience to ID it. The first one to name the fruit or veggie gets to take it home.
Continue reading →