Join us on Thursday, February 20, 2025 @ 7 PM, via Zoom

The history of the Midwest is remarkable for many reasons, not least of which is the diversity of its population, and therefore of its regional cuisine. Everyone contributed to what was developing,  from the Ojibwe harvesting wild rice in Minnesota to Belgian hoteliers in Chicago inventing new dishes. There were Cornish miners in Michigan, Bohemians in Nebraska. Continue reading →