Presented by
Marilyn Pocius

Take an armchair tour to learn about some of the incredible resources available for cooks (or just foodies) in the Chicago area. Marilyn Pocius, author of A Cook’s Guide to Chicago, leads the audience on a virtual culinary tour and gives practical advice on how to locate unusual ingredients as well as make use of the wonderful international pantry we have at our doorsteps. Chicago offers a delightful array of goodies, from shrimp chips and pomegranate molasses to tropical fruits and out-of-this-world vegetables The audience gets to sniff, taste and sample some of the ingredients and learns to tell a yam from a yucca. The lecture ends with a game. Pocius brings a big bowl of unusual produce and asks the audience to ID it. The first one to name the fruit or veggie gets to take it home.

Marilyn Pocius has been writing, cooking, and eating weird things all her life.  From the University of Wisconsin she graduated with a B.A. in linquistics. She is also a chef-graduate of the Cooking and Hospitality Institute of Chicago.  Pocius does market tours, food demos and consulting for a variety of organizations, including Edible Chicago, her business with partner Julie Gibson Lay.  She is a long time member of Culinary Historians, Slow Food and International Association of Culinary Professionals.

Program hosted at Roosevelt University.