Presented by Charles Baker-Clark, PhD
ZDRAVO (HELLO) FROM MONTENEGRO
In the western Balkans, the gumno is a threshing floor, consisting of a low circular stone wall and a stone floor. Traditionally, donkeys or horses were tethered to a post at the center of the gumno and separated wheat and chaff with their hooves. Continue reading
Presented by
Sarahlynn Pablo, Natalia Roxas, Caitlin Preminger and Chef Rob Menor
By Caitlin Preminger
Every time someone asks us what Filipino food is, our answer is immediate and concise: it is our history on a plate. Philippine cuisine is a reflection of the various cultural influences–consensual or otherwise–that have left their mark on the island nation over the course of its history as a trading partner and occupied territory. Continue reading
Presented by Douglas Sohn
Sausageur Extraordinaire
Podcast
While the Chicago-style hot dog has gained international fame, no one has put more relish in our town’s wienie history than Douglas Sohn. His encased meat emporium, Hot Doug’s (2001-2014), was arguably THE most celebrated hot dog stand between New York and California, located on Chicago’s northwest side. Food authority Anthony Bourdain declared Hot Doug’s as “one of the thirteen places to eat before you die.” Continue reading
Presented by Jennifer Jordan, author and educator
Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. Continue reading
Preparation, preservation, pickling
and eating wild, and not so wild, mushrooms!
Presented by Stephanie Kowalyk and Catherine Lambrecht
A joint meeting with the Illinois Mycological Association (IMA)