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

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

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

Podcast

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.

Continue reading

Eat Your Heart Out: Iconic Chicagoland Foods

 
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.

Continue reading

The Invisible 6,000 Year History of Sourdough

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