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

Posted on August 24, 2022 by Scott Warner

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

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

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.

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Eat Your Heart Out: Iconic Chicagoland Foods

Posted on August 20, 2022 by Catherine Lambrecht

Join Us on Saturday, August 20th, 2022 at 3:15 PM LIVE!, Yes, Live!

Whether it’s thin crust or deep dish, Italian beef dipped or not, or mustard on your hot dog — there’s no doubt Chicagoans share a passionate appetite for iconic foods from the Windy City. Explore the history of many favorite Chicagoland specialties and the restaurants that served them, from corner hot dog stands and greasy spoons to pizza parlors.

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The Invisible 6,000 Year History of Sourdough

Posted on July 20, 2022 by Scott Warner

Podcast

Links to recipes:
Pliny the Elder’s Picenum Bread
Sourdough Boston Brown Bread
Starting a Sourdough Starter

For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. Continue reading →

Chinese Cultural Revolution Cookbook

Posted on June 23, 2022 by Catherine Lambrecht

The story of China’s chaotic Cultural Revolution (1966-76) through its cuisine. During that period, approximately 17 million city youth were “sent down” to the countryside to “learn from the peasants” and they discovered that toil in the communes was arduous and food was scarce. Continue reading →

To Ukraine with Love

Posted on June 22, 2022 by Scott Warner

Podcast

Links to Recipes
Garlic Dinner Pampushky
Grandma’s Roasted Duck
Rhubarb Strawberry Kisel
Vegetarian Borscht with Chanterelle Mushrooms

Come join us as Anna Volyshyna, author of “Budmo, Recipes from a Ukranian Kitchen,” gives us a poignant and luscious tale of her homeland’s culture and cuisine.

Anna will provide a buffet of topics, including Ukraine’s geographical location and how it shaped Ukrainian culture; the role of religious holidays in Ukrainian cooking; and modern versions of traditional Ukranian dishes. Continue reading →