Presented by Eleanor Barnett, PhD
A third of all the food we produce goes to waste globally, and if all this needlessly discarded food were a country it would be the third largest emitter of greenhouse gases in the world after China and the US! How did we become such a wasteful society? What can we learn about building a sustainable food future by looking to the past? Continue reading
We’ve all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas-style. But what about Chicago-style BBQ?
From Rib tips to Hot Links to Mild Sauce and more, Chicago Chef and Pitmaster Dominique Leach of the Black-Women-Queer-Owned and award-winning restaurant Lexington Betty’s Smokehouse, plus the 2023 winner and the current reigning “MASTER OF ‘CUE” of the Food Network’s Hit Show BBQ Brawl , is making it her mission to further define this unique style and put it on the map in 2024. And she’s calling on a few more experts to help! Continue reading
Event at Eataly on October 11, 2023
Recipes:
Spicy ziti with eggplant, capers, and mint (Ziti piccanti ai capperi, melanzane e menta)
Swordfish of love (Pescespada dell’amore)
Come join us as Viola Buitoni (yes, she’s a member of that illustrious pasta-manufacturing family) shares the history and geography of Italy’s most iconic ingredients, and gives tips on how we can incorporate their vibrant flavors and techniques into our kitchens. (Think balsamic vinegar, flakes of parmigiano reggiano, fresh ricotta and creamy grains of risotto.) As a native Roman raised in the Umbrian countryside, Viola grew up savoring these artisanal foods. Continue reading
Come join us as one of Wisconsin’s most celebrated culinary historians and food writers, Terese Allen, takes us on a delicious journey into our nation’s largest produce-only farmers’ market, The Dane County Farmers’ Market.
Masaleydaar Spice Blends with Recipes
Come join us as a maven of masala, Nandita Godbole, explores India’s complex and delicious regional cuisines through its culinary backbone – its masalas (which, by the way, are a vast number of spice mixtures ground into a paste or powder for use in Indian cooking). Continue reading