Native Americans, Their History and Food Culture

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Chef Elena Terry

Come join is as Chef Elena Terry tells us the poignant history of Native Americans and their food culture, which is an integral part of America’s culinary history. Elena is the founder of Wild Bearies, an educational, community outreach nonprofit that strives to bring ancestral foods to communities in a nurturing and nourishing way. With goals of building stronger tribal communities through food, the organization also provides a mentorship program. “We work with our ingredients from seed to table, while promoting traditional food systems and farming techniques,” Elena says. Continue reading →

How Macaroni and Cheese Shaped Human History, Karima Moyer-Nocchi

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Saturday, April 25, 2026 @ 10 a.m., central time via Zoom

 

What would it mean to view history through the lens of a single, familiar dish? At first glance, the idea of macaroni and cheese having an epic history may seem whimsical, even trivial. Yet its story begins in ancient Rome and unfolds across centuries of colonization, migration, labor, industry, and identity. In this talk, Karima Moyer-Nocchi will discuss her book The Epic History of Macaroni and Cheese from Ancient Rome to Modern America, Continue reading →

American Bacon: The History of a Food Phenomenon

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 In American Bacon, Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a twenty-first-century culinary and cultural powerhouse? Starting in early modern Britain and tracing the story of bacon through the colonial era, the Civil War, the Progressive Era, modern fad diets, and the emerging craft bacon industry, Johnson provides a new perspective on bacon’s story from “most dangerous food in the supermarket” to pop culture and gastronomic phenomenon. Continue reading →