Let’s Get Canned

A Homey History of Preserving
Presented by
Sherri Brooks Vinton

“May God bless whoever invented canning.”


Come join us and learn how canning got its start and changed civilization and the culinary world forever. Our speaker will tell us a tale of preservation heritage and share a number of tips on modern home canning that she offers in her new book, Put ‘em Up! FruitContinue reading


Food Poisoning Brought to a New Level
Presented by
Jerrold Leiken, MD
Nationally Acclaimed Poison Expert

Podcast courtesy of WBEZ’s Chicago Amplified

Poison expert Dr. Jerrold Leikin, will reveal the history and nature of agroterrorism, or how the human food supply has been used as a weapon to launch a multitude of toxins. Gather round as Dr. Leikin talks about our vulnerabilities, and describes some horrific biological, chemical and radiological food contamination events. And he will tell us of the numerous valiant food employees who have been “the first non-clinical professionals to identify and respond to incidences of agroterrorism.” Continue reading

Recipes for Domesticity

Cookery, Household Management, and the Notion of Expertise
Program and exhibit tour by
Julia Gardner, Exhibit Curator
and Head Reader Services, Special Collections Research Center

Special Collections Research Center Exhibition Gallery
Regenstein Library
1100 East 57th Street, Chicago, IL

Podcast courtesy of WBEZ’s Chicago Amplified

How does one roast a fawn or properly set a dinner table for twelve? For centuries, people have been documenting and decoding the vast array of knowledge associated with domestic life, assembling cooking and household guides to assist with the tasks of daily living. Not merely collections of recipes and how-to instructions, these guides also document cultural  patterns and give insight into the development of modern-day kitchen and cooking practices. This exhibition, drawn primarily from the Rare Books Collection, provides a sampling of European and American cookbooks and domestic manuals from court chefs of the 15th century to cooking icons of the 20th century. Continue reading

Chocolate With a Taste of Pakistan

East meets West in crossover confections
Presented by
Uzma Sharif, proprietor
Chocolat Uzma Sharif, Chicago

Podcast courtesy of WBEZ’s Chicago Amplified

Uzma Sharif has some sweet tales to tell. Join us as this acclaimed Chicago chocolatier recounts the confectionary influences of her Pakistani heritage, and the history of pastries in South Asian countries. She will also touch on the special ingredients that are used in her culture.

Uzma says she has had a sweet life, surrounded by family and food. Growing up as a first generation Pakistani-American in Chicago and occasionally visiting her family in South Asia, Uzma recalls being greatly influenced by her grandfather, a renowned pastry chef in Pakistan. Continue reading

The Making of a Pastry Chef

The journey from childhood passion to apprenticeship  to the heights of the profession
Presented by
Eric Lanlard, Master Patissier

Podcast courtesy of WBEZ’s Chicago Amplified

 “The British used to fuss for hours over fancy designs, but when it came to the flavor, they’d say, “Oh, sponge will do.” That’s all changing now.”
– Eric Lanlard

Master Pâtissier and cake maestro, Eric Lanlard, is the owner of the chic London cake emporium, Cake Boy, and has changed the face of British baking.  Continue reading