How Trader Joe’s Changed the Way America Eats

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Presented by Susie Wyshak

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Discover Trader Joe’s key role in introducing fun and unusual foods into the American diet decades ago, when the company was already encouraging the non-health food store shopper to try “better for you” versions of already-popular foods. Wyshak compares items featured in a 1982 flyer  to how we eat now to show TJ’s importance in creating a nation of adventurous food lovers. Continue reading →

Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat

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Presented by Anne Willan
Culinary Historian, Author, Cooking Teacher
 
 
Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table. Continue reading →

Sweet Greeks: First-Generation Immigrant Confectioners in the Heartland

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Presented by Ann Flesor Beck
Author and Candy Maker

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Gus Flesor came to the United States from Greece in 1901. His journey led him to Tuscola, Illinois, where he learned the confectioner’s trade and opened a business that still stands on Main Street. Sweet Greeks sets the story of Gus Flesor’s life as an immigrant in a small town within the larger history of Greek migration to the Midwest. Continue reading →

What a Waste! Here’s what the world is doing to recover, reduce and recycle food waste

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Presented by Andrew Smith
Culinary Historian, Author, Editor

Don’t hold your nose! We’re not going to trash-talk you. Instead we’re going to offer you some savory food for thought when Andy Smith, one of our nation’s most esteemed culinary historians lifts the lid on a vital issue: food waste. Continue reading →