Presented by
Chef Jenny Lewis, C.C.E., C.H.E, Chicago Candy Tours
Podcast courtesy of WBEZ’s Chicago Amplified
Are you ready to be sweet-talked?
That’s just what Chef Jenny Lewis of Chicago Candy Tours will do when she gives us the real skinny on Chicago’s substantial candy history (we promise–the facts will not be sugarcoated!). Continue reading
Presented by
Elizabeth Andoh
author/teacher, Tokyo and Osaka, Japan
Podcast courtesy of WBEZ’s Chicago Amplified
Kansha is both credo and culinary practice: an expression of gratitude for nature’s gifts and deep appreciation for the efforts and ingenuity of those who take nature’s bounty and turn it into good food. The spirit of kansha, deeply rooted in Buddhist philosophy and tradition, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve the earth’s natural resources. Continue reading
Dianne Jacob, book author, writer, editor, coach
in conversation with David Hammond, writer (online, in print, on air)
Podcast courtesy of WBEZ’s Chicago Amplified
What is the future of food writing as a profession and avocation? Where once there were relatively few influential critics and writers who shared their views via newspaper columns, magazine articles and cookbooks, the internet has opened the gates to anyone who wants to offer their thoughts via forums, blogs and print on demand self-publishing. Continue reading
Lecture, cooking demo and book signing
Presented by:
Grace Young,
Hailed as the “Poet Laureate of the Wok”
Podcast courtesy of WBEZ’s Chicago Amplified
Sadly, while the term “stir-fry” is part of the American culinary vocabulary, the stir-fry technique remains misunderstood. Stir-fried dishes are often poorly prepared in restaurants and misrepresented in magazines and cookbooks. Continue reading
Talk by
Colleen Taylor Sen
Podcast courtesy of WBEZ’s Chicago Amplified
The Indian Subcontinent has one of the world’s richest, most diverse culinary traditions, but ordering a meal can be a challenge. Diners who can comfortably navigate a Chinese or Thai menu may find themselves at sea when faced with an Indian menu. Some people are afraid the food will be mouth-searingly hot; others are unfamiliar with the names of the dishes. Continue reading