The South’s Fruity History

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This program was one year ago. Chicago Tribune has posted this event for Sunday, November 4th, 2018. You are welcome to enjoy the podcast for this program.

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Presented by Nancie McDermott,
Cookbook Author, Cooking Teacher, and confirmed Southern Belle

According to acclaimed cookbook author Nancie McDermott, there are a dozen iconic fruits which hold an historic and enduring place on the Southern table. A Southerner herself, Nancie is in Chicago to spread the gospel of these beloved fruits and share the delicious rituals that surround them so that we Northerners can bring them across the Mason-Dixon line to our tables. Continue reading →

Cacao Catharsis: Spreading Joy Through Chocolate

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Presented by Ramona Thomas,
Chief Sweets Officer, My Chocolate Soul
MyChocolateSoul.com

“I love candy. Always have. Now, I get to make chocolate that other people love” says Chocolatier Ramona Thomas of My Chocolate Soul. Join us as Chef Ramona shares her journey from mathematics and education to chocolate and why starting and running an all-natural sweets business is so important to her and to the dessert industry. Continue reading →

High and Dry on the North Shore

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Presented by Bill Savage

When the 18th Amendment was enacted in 1919, the fifth-largest industry in the United States became illegal.  While many parts of the country (including, famously, many north-of-Chicago suburbs) were already legally “Dry,” Prohibition changed the political and moral landscape of the nation, introducing intrusive federal law enforcement, a new kind of organized crime, and the “scofflaw.”  Continue reading →

Chicago’s Meaty History: From our Stockyards to Our Steakhouses

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By Russell Lewis
Executive Vice President and Chief Historian, Chicago History Museum
Founding Member, Culinary Historians of Chicago

Do join us as the Chicago History Museum’s Russell Lewis gives us a slaughtering presentation on Chicago’s legendary Union Stockyards and its impact on the city and the nation. (Think: “Hog butcher to the world.”) And how did the stockyards help put the sizzle in Chicago’s steakhouse reputation? Continue reading →