The Dark Side of Peach History

Presented by Chef Belinda Smith-Sullivan, Author, Just Peachy


Who among us does not like peaches? In fact, most will proclaim that they “love” the stone fruit. Peaches are the most cherished fruit of the South; and the third most popular fruit in our country.

Join us as Chef Belinda takes us along on her journey to writing her new book, Just Peachy, starting with her childhood summers spent on her grandparent’s Mississippi Delta farm.

Chef Belinda will share what she calls “the dark side of peach history,” revealing:

· Why peaches were a wild and unwanted crop for farmers and producers.

· How the peach industry was born out of a marketing makeover for the South after slavery ended.

· How and why the peach industry still strives because of its segregated labor model.

· Why Georgia is still regarded as “the peach state,” despite the fact that South Carolina production is more than twice the size of Georgia’s.

And of course there will be some peachy samplings prepared by our volunteers.

BIOGRAPHY: Belinda Smith-Sullivan is a chef, food writer, spice blends entrepreneur, a commercially-rated pilot and author of the newly-released cookbook, Just Peachy published by Gibbs Smith. She received a culinary arts degree from Johnson & Wales University and writes a monthly food column for South Carolina Living magazine. Chef Belinda is an active member of the Southern Foodways Alliance, the International Association of Culinary Professionals (IACP), the American Culinary Federation, and Les Dames d’Escoffier. A native Chicagoan, she lives in Edgefield County, South Carolina, the peach capital of the South.

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Saturday, August 10, 2019
10 a.m. to noon
At Bethany Retirement Community
4950 North Ashland Avenue, Chicago 60640
(West of Clark Street, North of Lawrence Avenue)
Public transportation: Clark St. Bus Route 22 is nearby
Free Parking street parking and a parking lot (info on reverse side)

Cost of the lecture program is $5, $3 for students and no charge for CHC members or Weiss faculty and staff. To reserve, please e-mail your reservation: