Uncovering the Surprising History of Fast Food Before McDonald’s

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Making Fast Food
Presented by
Nic Mink,
Author of Salmon: A Global History

To many, fast food is the quintessential embodiment of twentieth-century American food culture. In his talk, author Nic Mink explores the often forgotten roots of American fast food, as the industry developed between the 1920s and the 1950s. From the changes wrought to fast food by Federal Prohibition to the sweeping technological transformations that took place in restaurant kitchens, Mink shows how the development of the industry and its cuisine came from unexpected places and emerged in equally unexpected ways. Continue reading →

Turning on with Turmeric!

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Presented by,
Colleen Sen
For thousands of years, spices have played an important role in Asian medicine. Of all the spices, none was more important than turmeric. It was used to treat gastrointestinal and pulmonary disorders, diabetes, atherosclerosis, bacterial infections, and skins diseases. A couple of decades ago, medical researchers noticed that countries where peoples’ diet regularly includes turmeric and curry powder have much lower rates of breast, prostate, lung and colon cancers childhood leukemia and Alzheimer’s than people who are not turmeric-eaters. Continue reading →

A Toast to Beer

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The Story of America’s Beer Renaissance
Presented by
John Holl

 

Join us as beer maven, John Holl, delves into our foamy past and pours forth a glorious history of craft beer. “It’s been 40 years since the first post-prohibition microbrewery opened in the United States, but craft beer is only now hitting its stride,” says Mr. Holl. “There are now more than 2,300 small breweries opening in the country, and they are producing some of the most flavorful and innovative brews that have ever been created.” Our beer leader will give us a guided tasting through the world of craft beer, with interesting facts, colorful stories, and a look at why beer matters. Continue reading →

Chicago Foodways: Crete

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Crete: The Roots of the Mediterranean Diet
Presented by
Nikki Rose

Join us for an intriguing glimpse into Crete’s culinary heritage. The concepts of the Mediterranean Diet originated in Crete. Chef Rose, founder of the award-winning Crete’s Culinary Sanctuaries Eco-Agritourism Network, demonstrates that Cretan cuisine is not just a diet, but is a way of life that has much to offer in our ongoing pursuit of healthy and sustainable approaches to eating. Chef Rose shares strategies for applying the celebrated concepts of Cretan cuisine wherever we live. She will share highlights of her work during this presentation. Continue reading →