The Multiple Heritages of Irish Soda Bread

Presented by Lucy Long, PhD

Podcast

Links to Recipes:
Ballymaloe Traditional Brown Soda Bread
Ballymaloe White Soda Bread

Soda bread, a quick bread using baking soda as the primary rising agent, is closely associated in the U.S. with Ireland. Its history and meanings, however, are much more complicated—and tasty—than the sweet loaf with raisins that is usually found around St Patrick’s Day in March. Continue reading

Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France

 

Presented by Kitty Morse

Podcast

Links to recipes
Civet de Lapin au Riesling – Rabbit Stew with Riesling Wine
Cruchades de Maïs – Fried Cornmeal ‘Coins’
Chocolate Almond Salami

In our speaker’s own words: “I’d never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden behind a crocheted comforter on the top shelf of my late mother’s closet? The tarnished brass locking mechanism had already been sprung.” Continue reading

Rose Levy Beranbaum: The Cookie Bible

Join Us on Monday, December 12th, 2022 at 7:00 PM (central) via Zoom!

Podcast

Links to recipes
Lemon Lumpies
Pecan freezer squares
Rose’s Crescents

Her work can certainly be described as “biblical.” And Rose Levy Beranbaum is certainly one of the most sacred figures in all of cookbook publishing. Please join us as Rose delivers a sweet sermon about her latest scripture, The Cookie Bible. Continue reading

Savoring Appalachia

Susi Gott Séguret/ Photo by John Warner

Podcast

Links to Recipes
Susi’s Jack Daniels-Infused Collards
Three Sisters Chowder

When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. Continue reading

What Ewe Always Wanted to Know About Lamb Farming In The U.S.

Join Us on Wednesday, August 24th, 2022 at 7:00 PM via Zoom!

Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa.

Podcast

Links to Recipes
Delicious Lamb Shanks
Mushroom Lamb Stroganoff

From Scott Warner, president, Culinary Historians of Chicago: 

As a kid, I was always hesitant when it came to eating lamb chops; too often they were greasy and usually had an unpleasant “lamby” taste. In the last few years however, the lamb chops I’ve been buying from my local grocery store have been meaty, juicy and non “lamby” tasting.

Continue reading