Presented by Mike Sula, Senior Writer, The Chicago Reader
Mike’s favorite stories were about the people on the edges of the city’s food system; the oddballs, the uncelebrated, the immigrants cooking for their own—and especially the people willing to break the law to put food on the table. There was Shirley the Muffin Lady, making the rounds of the bars with baskets full of weed-spiked treats. Continue reading →
If you ever wanted to see Shakespeare sizzle, now”s your chance. Join our “Zoominar” as actor/cook John Tufts dishes up an historically savory stew of Elizabethan and Tudor Culinary delights that the Bard himself whetted our appetites for in his iconic plays.
No samples available at this virtual presentation, though feel free to try these recipes.
Food historian Cynthia Clampitt shares the reason rum arose where it did and when it did, as well as how pirates got involved and who really said “yo, ho, ho” (not the pirates), but also explains how rum was involved in uniting the 13 Colonies, why it was one of the issues that led to the American Revolution, how it also led to a revolt in its next home after the Caribbean: Australia, and how it affected culture and history around the world after that. Continue reading →
Presented by Master Chef Michael Lachowicz Owner, George Trois, Aboyer, Silencieux, in Winnetka
Remember when you could get a great meal at an independently owned restaurant where the chef was often the owner, dishing out their unique culinary perspective? Well, as large restaurant groups continue to take over our dining scene, more independents are finding it difficult to compete. Continue reading →
Chicago Tribune food reporter Louisa Chu and WBEZ reporter Monica Eng talk about 150 years of Chinese food in America, how it was shaped by social, political, and legal circumstances plus how it shaped their own families and lives. The co-hosts of the Chewing podcast will document the Eng family restaurant dynasty in Chicago and how it reflected the food and culture of the times. Continue reading →