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ProgramPresenterDateGroupLocationurl
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Exploring Root Vegetables: dug from the dirt underdogs of the vegetable worldDiane Morgan10/20/2012Chicago Foodways RoundtableKendall College7/26/2020
https://www.wbez.org/stories/exploring-root-vegetables-dug-from-the-dirt-underdogs-of-the-vegetable-world/79aaf58c-8549-4e77-af5f-e307e2127cee
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25 Years of Great Chicago Cooking and Drinking Barbara Glunz & Carol Haddix1/26/2008Culinary Historians of ChicagoChicago History MuseumRecorder not work
https://www.wbez.org/stories/25-years-of-great-chicago-cooking-and-drinking/b90bb234-8672-4eb8-88f3-3e8c75d4e6f5
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GEORGE H. HAMMOND AND MARCUS M. TOWLE: FORGOTTEN PIONEERS OF THE BEEF PACKING INDUSTRYRichard Lytle2/2/2008Chicago Foodways RoundtableKendall College7/2/2020
https://www.wbez.org/shows/wbez-news/george-hammond-and-marcus-towle-the-forgotten-pioneers-of-hammond-indianas-meat-packing-industry-and-refrigerated-rail-cars/94b5a0da-61cd-4b14-832c-d5b253e1758a
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VERMEER’S HAT:  THE SEVENTEENTH CENTURY AND THE DAWN OF THE GLOBAL WORLDTimothy Brook2/20/2008Chicago Foodways RoundtableLao Sze ChuanMIA?
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Flavors of the Fruitlands: An Ode to Michigan Justin Rashid2/23/2008Culinary Historians of ChicagoRobert Morris CollegeRecorder not work
https://www.wbez.org/shows/wbez-news/flavors-of-the-fruitlands-an-ode-to-michigan/b98460b3-32f4-49b3-86f3-ab769f53785b
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Behind the Scenes of Food TelevisionLouisa Chu3/1/2008Chicago Foodways RoundtableKendall College7/27/2020
https://www.wbez.org/shows/wbez-news/behindthescenes-of-food-television/1324899f-4591-43ad-a780-176729aa9285
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Savoring Sweet SicilyChef Natalie Zarzour 3/15/2008Culinary Historians of ChicagoChicago History Museum7/2/2020
https://www.wbez.org/stories/25-years-of-great-chicago-cooking-and-drinking/b90bb234-8672-4eb8-88f3-3e8c75d4e6f5
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Cooking Jewish with Judy Judy Kancigor4/5/2008Culinary Historians of ChicagoChicago History MuseumMIA
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Sweets: Opening remarkingsChris Koetke and Jane C. Marshall4/5/2008Greater Midwest FoodwaysKendall College8/15/2020
https://www.wbez.org/shows/wbez-news/sweets-opening-remarks-and-keynote-address/c77e93ef-0c81-4cea-828e-dd133de9d952
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Sweets: Family Ties to CandyRay Elliott, Tom and Amy Wertheim4/5/2008Greater Midwest FoodwaysKendall College8/15/2020
https://www.wbez.org/shows/wbez-news/sweets-family-ties-to-candy/39a679c7-b84c-45a0-b3ec-4a1e4bbda9ec
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Sweets: Home Baking I - PiePeter Engler, Paula Haney, Catherine Lambrecht4/5/2008Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/stories/sweets-home-baking-i-pie/3c15b648-6f03-4882-856c-a4410e73bfba
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SweetsKen Abala4/5/2008Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/shows/wbez-news/sweets-ken-albala/f757bd45-fcce-4db5-9219-87057d900030
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Sweets: Home Baking IIMike Gebert, Judy Kancigor, Donna Pierce4/5/2008Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/shows/wbez-news/sweets-home-baking-ii/484d9360-8ea1-4018-8512-d60db69a55b5
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Sweets: Desserts that went to market4/5/2008Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/stories/sweets-desserts-that-went-to-market/ca2a9283-cb6c-4768-8f62-938f7c0ce057
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Sweets: Riva Reshback and Closing RemarksKantha Shelka4/5/2008Greater Midwest FoodwaysKendall College8/15/2020
https://www.wbez.org/shows/wbez-news/sweets-riva-reshback-and-closing-remarks/a4364744-4946-4588-a4a5-692a42cb1cd0
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Culinary Chicago: Hot Dog! A History of Chicago FoodsPeter Engler4/15/2008Culinary Historians of ChicagoChicago History Museum8/19/2020
https://www.wbez.org/stories/culinary-chicago-hot-dog-a-history-of-chicago-foods/1215434b-81e6-43a2-84e8-0205648e8766
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Culinary Chicago: The Local OptionMonica Eng4/22/2008Culinary Historians of ChicagoChicago History Museum8/19/2020
https://www.wbez.org/stories/culinary-chicago-chef-showcase/1590bc61-ec2c-45e5-b8d5-5b97a75983e3
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PRINCE CASTLE/COCK ROBIN: “DADDY OF THE DRIVE-INS”Walter “Ted” Fredenhagen, Jr.4/26/2008Chicago Foodways RoundtableKendall College
No recording was made.
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Culinary Chicago: Chef ShowcaseScott Warner4/29/2008Culinary Historians of ChicagoChicago History Museum8/19/2020
https://www.wbez.org/stories/culinary-chicago-chef-showcase/1590bc61-ec2c-45e5-b8d5-5b97a75983e3
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Chef Louis Szathmáry and “The Bakery” RestaurantBarbara Kuck5/17/2008Chicago Foodways RoundtableKendall College7/28/20
https://www.wbez.org/shows/wbez-news/chef-louis-szathmry-and-the-bakery-restaurant/6e86d695-376b-4b66-8448-fb54372a9a62
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Curried Culinary History Raghavan Iyer5/24/2008Culinary Historians of ChicagoChicago History Museum7/27/2020
https://www.wbez.org/shows/wbez-news/660-curriesthe-gateway-to-indian-cooking/125d6969-3640-4488-8c12-686e404390eb
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Be a Locavore, Put More Local on Your TableRob Gardner and Sophie Gardner6/14/2008Chicago Foodways RoundtableKendall College7/26/2020
https://www.wbez.org/shows/wbez-news/be-a-locavore-put-more-local-on-your-table/d63d792e-6e31-40bc-ae6b-f4ff9cfe5370
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FARM TO TABLE: CALIFORNIA CUISINE IN LATE 19TH -CENTURY LOS ANGELESAmelia Saltsman6/21/2008Culinary Historians of ChicagoChicago History Museum7/29/2020
https://www.wbez.org/stories/farm-to-table-california-cuisine-in-late-19th-century-los-angeles/07811e30-addb-4184-8c18-1c8c779ec178
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Grain-fed VS. Grass-fed: What’s the Beef?Bill Kurtis7/19/2008Culinary Historians of ChicagoRoosevelt University7/29/2020
https://www.wbez.org/stories/in-the-k-now-whats-the-beef/3b07d9d1-efc1-4b8c-90f6-af17ba1a4a91
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Exploring the Wild Mushroom: Myths, Flavors and FactsJoe McFarland8/2/2008Culinary Historians of ChicagoKendall College(new) 8/15/2020
https://www.wbez.org/stories/exploring-the-wild-mushroom-myths-flavors-and-facts/9e35cf9b-fa52-42e6-95cd-10251487ce2d
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The History of Greektown’s ParthenonYanna Liakouras & Camille Stagg8/9/2008Culinary Historians of ChicagoChicago History Museum7/30/2020
https://www.wbez.org/shows/wbez-news/the-history-of-greektowns-parthenon/ea7f66fc-0522-4784-bd93-645fe5f60edc
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Bon Appetit Y’all Stories from Three Generations of Southern CookingVirginia Willis9/13/2008Culinary Historians of ChicagoChicago History Museum7/11/20
https://www.wbez.org/stories/bon-appetit-yall-stories-from-three-generations-of-southern-cooking/d0a5dea1-4027-41bf-a9c6-1a55083e6829
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Exploring the Culinary Collections at the Newberry LibraryRiva Feshbach9/20/2008Chicago Foodways RoundtableKendall College7/29/2020
https://www.wbez.org/shows/wbez-news/exploring-the-culinary-collections-at-the-newberry-library/fb57668c-0e08-474a-84e7-59ab121f561e
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The Sweet History of French PastryPastry Chef Mark Seaman10/11/2008Culinary Historians of ChicagoKendall College7/30/2020
https://www.wbez.org/shows/wbez-news/history-of-french-pastry/4e1a3a35-2e1f-4a97-940d-0ceaa2368d5b
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Flavored With HistoryKaren Page and Andrew Dornenburg11/15/2008Culinary Historians of ChicagoRoosevelt University7/28/20
https://www.wbez.org/stories/flavored-with-history/88c67c49-5278-471f-8b74-cc022a733634
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Thanksgiving: The Great American HolidayPenelope Bingham11/22/2008Chicago Foodways RoundtableHighland Park Public Library(new) 7/30/2020
https://www.wbez.org/stories/thanksgiving-the-great-american-holiday/f1d0f064-fac2-42c3-8d46-f862db7ed537
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“Never Put Ketchup on a Hot Dog”
A History of Hot Dog Stands and the Public’s Passion for Them
Bob Schwartz12/13/2008Culinary Historians of ChicagoKendall College7/31/2020
https://www.wbez.org/shows/wbez-news/never-put-ketchup-on-a-hot-dog-a-history-of-hot-dog-stands-and-the-publics-passion-for-them/c2638c63-78b5-443e-a3de-3c9536d3285b
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Kitchens: The Culture of Restaurant WorkGary Fine1/24/2009Chicago Foodways RoundtableKendall College(new) 7/31/2020
https://www.wbez.org/stories/kitchens-the-culture-of-restaurant-work/7e2c55ff-98ea-4711-b474-39d8a1ea4b5c
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The Sweet History of French PastryKeli Fayard1/31/2009Culinary Historians of ChicagoKendall College7/31/2020
https://www.wbez.org/shows/wbez-news/the-sweet-history-of-french-pastry/92272d54-f547-43f8-8219-5d86f6ee8454
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“The Sweet and Savory Tale of Australia”
A look at Culinary History from the “Land Down Under”
Chef Naomi Levine, Tipsy Cake Bakery, Chicago
and CHC’s very own:
Cynthia Clampitt, Author, “Waltzing Australia”
2/7/2009Culinary Historians of ChicagoKendall College7/2/2020
https://www.wbez.org/stories/the-sweet-and-savory-tale-of-australia-a-look-at-culinary-history-from-the-land-down-under/986f8721-d652-431c-a9a3-bfe83ee2f576
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CIVILIZED DINING PHILOSOPHIES: WE ALL HAVE OUR TRUTHS, IS MINE THE SAME AS YOURS?Bruce Kraig, PhD and Colleen Sen3/14/2009Chicago Foodways RoundtableKendall College(new) 7/31/2020
https://www.wbez.org/stories/civilized-dining-philosophies-we-all-have-our-truths-is-mine-the-same-as-yours/8d087610-8973-426b-9289-2ff6e5d5b0ea
38
Passage to IndiaSuvir Saran3/21/2009Culinary Historians of Chicago
Ranjana Bhargava Indian Cooking School
8/2/2020
https://www.wbez.org/shows/wbez-news/passage-to-india/73d7debf-03fc-4519-b2dc-6e429e8f71d0
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Talking Turkey (The country, that is)
Introduction to the Dining Culture Of the Ottoman Empire
Channon Mondoux4/11/2009Culinary Historians of ChicagoKendall College(new) 8/2/2020
https://www.wbez.org/stories/talking-turkey-the-country-that-is-introduction-to-the-dining-culture-of-the-ottoman-empire/769aeef4-cbba-4ce3-a81c-79481a29e581
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DOUBLE DOG DARE YOU! IF YOU MISS DOUG SOHN OF HOT DOUG’S OR BRUCE KRAIG, HOT DOG: A GLOBAL HISTORY, YOU LOSE!Doug Sohn and Bruce Kraig5/6/2009Chicago Foodways RoundtableKendall College8/2/2020
https://www.wbez.org/shows/wbez-news/chicago-foodways-roundtable-double-dog-dare-you/675728d4-c487-437f-97b6-2aa54dea8636
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Courting Le Cordon Bleu
Love, Laughter and Tears in Paris at the World’s Most Famous Cooking School
Kathleen Flinn5/9/2009Culinary Historians of ChicagoChicago History Museum(new) 8/2/2020
https://www.wbez.org/stories/courting-le-cordon-bleu-love-laughter-and-tears-at-the-worlds-most-famous-cooking-school/acf81657-7e28-4f76-b9d7-08405da77455
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THE HAUTE CUISINE OF ANCIENT MESOPOTAMIAKaren Wilson5/16/2009Chicago Foodways RoundtableOriental InstituteMIA?
43
Food of the Philippines: Two PerspectivesKristine Subido, Executive Chef, Wave Restaurant, Chicago
and
Janet Rausa Fuller, Food Editor, Chicago Sun-Times
6/13/2009Culinary Historians of ChicagoLexington CollegeMIA
44
Low and Slow BBQGary Wiviott and Colleen Rush6/27/2009Chicago Foodways RoundtableKendall College(new) 8/2/2020
https://www.wbez.org/stories/low-and-slow-bbq/22a1bac4-0c8e-4304-b025-3b82cc2264e5
45
When Extra-Virgin Olive Oil Wed Balsamic Vinegar, the rest was HistoryRick Petrocelly7/25/2009Culinary Historians of ChicagoChicago History Museum8/3/2020
https://www.wbez.org/shows/wbez-news/when-extravirgin-olive-oil-wed-balsamic-vinegar-the-rest-was-history/03aa0b30-b70c-4ed6-80c6-7c69996aa326
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Asian Culinary EvolutionBruce Cost8/8/2009Culinary Historians of ChicagoBig Bowl(new) 8/3/2020
https://www.wbez.org/stories/asian-culinary-evolution/ae191cee-2f9d-40e0-a8e0-1de449f435fa
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Corn: 1840’s Agricultural SnapshotChuck Bauer9/20/2009Chicago Foodways RoundtableGarfield Farm7/30/2020
https://www.wbez.org/shows/wbez-news/corn-1840s-agricultural-snapshot/5af9b816-374f-4d27-a270-bbe822ea1f69
48
Pizza According to the Gospel of Pollack and GoldsmithPenny Pollack and Jonathan Goldsmith9/26/2009Culinary Historians of ChicagoSpacca Napoli(new) 8/3/2020
https://www.wbez.org/stories/pizza-according-to-the-gospel-of-pollack-and-goldsmith/7c0e517e-5333-4f5e-ba7b-464e0aea192c
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All the World Loves CurryColleen Sen10/3/2009Chicago Foodways RoundtableBhabi's Kitchen(new) 8/3/2020
https://www.wbez.org/stories/all-the-world-loves-a-curry/07aede9e-928c-471c-89a4-c222c50a206c
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Thirty Turning Points in the Making of American CuisineAndrew F. Smith10/17/2009Culinary Historians of ChicagoLexington College(new) 8/3/2020
https://www.wbez.org/stories/thirty-turning-points-in-the-making-of-american-cuisine/c568731b-30fd-47e4-8ec2-9102bcc7739b
51
Beef: From Primal to Cut, a beef cutting demonstrationCarrie Underly10/23/2009Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/shows/wbez-news/beef-from-primal-to-cut-a-beef-cutting-demonstration/7d07357b-1e89-442b-adfe-338bb2270947
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Beef: The Beef Industry Yesterday, Today & TomorrowDell Allen10/24/2009Greater Midwest FoodwaysKendall CollegeRecorder broken
https://www.wbez.org/shows/wbez-news/beef-the-beef-industry-yesterday-today--tomorrow/2e234563-088f-4584-a2f9-76b9221cf1c7
53
Beef: Ranch to Feedlot to Packing House
Dave Hamilton, Steve Foglesong, Dr. Ben Wileman
10/24/2009Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/shows/wbez-news/beef-ranch-to-feedlot-to-packing-house/e806e726-1042-44cf-b2d9-b2e3f2bc88cc
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Beef: Grass-fed Beef and Certified Angus BeefKathryn L Heinze, Mark McCully10/24/2009Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/shows/wbez-news/beef-grass-fed-beef-and-certified-angus-beef/a65e9596-ec76-4490-ae09-fdd4f9d00e68
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Beef: Everything But the Squeal: Chicago's Union Stock YardsRussell Lewis10/24/2009Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/shows/wbez-news/beef-everything-but-the-squeal-chicagos-union-stock-yards/8306e118-de68-4936-8432-1e343e24a0cf
56
From the Beef Producer to the ConsumerJohn Huston10/24/2009Greater Midwest FoodwaysKendall College(new) 8/16/2020
https://www.wbez.org/stories/beef-from-the-beef-producer-to-the-consumer/d037a0eb-14eb-4a8b-aedc-d6e28ab4d978
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Beef: Everyday Food - Ground or chopped beefAndy Smith, Peter Engler10/24/2009Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/stories/beef-everyday-food-ground-or-chopped-beef/fe3e9862-4a8f-410e-849d-db5aa17b8a9b
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Dining Out - Steakhouse panelHans Aeschbacher, Barbara Kuck10/24/2009Greater Midwest FoodwaysKendall College8/16/2020
https://www.wbez.org/shows/wbez-news/dining-out---steakhouse-panel/a0a17516-226b-4a36-9c2e-fc269fb8de9a
59
Pumpkins and Squashes: Evolution in an American Family’s Folk FoodAggie Nehmzow11/7/2009Chicago Foodways RoundtableKendall College(new) 8/3/2020
https://www.wbez.org/stories/pumpkins-and-squashes-evolution-in-an-american-familys-folk-food/168b7b0e-57ac-4e70-b3a2-5b30ce62a0ea
60
Mrs. Charles Darwin’s Recipe BookWeslie Janeway11/10/2009Chicago Foodways RoundtableIna's7/27/2020
https://www.wbez.org/stories/mrs-charles-darwins-recipe-book-revived-and-illustrated/77da4c7e-948c-4f91-8581-2c82cd1c30bb
61
A Treasure Trove of ThaiNancie McDermott11/14/2009Culinary Historians of ChicagoChicago History Museum(new) 8/3/2020
https://www.wbez.org/stories/thai-cuisine/b2551538-a367-43bf-b96c-a13e1dff236a
62
https://www.wbez.org/stories/chicagos-second-greatest-fire-union-stock-yards-fire-of-1934/89025499-0087-4b1c-a926-1851ecbee508
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Chicago’s Second Greatest Fire: UNION STOCK YARDS FIRE OF 1934Jeff Stern12/5/2009Chicago Foodways RoundtableKendall College
Robin Amer highlight article, but not the whole podcast.
64
The View from the Kitchen: An Upstairs-Downstairs Look at Frank Lloyd Wright’s Most Famous HouseSuzanne Martinson12/19/2009Culinary Historians of ChicagoChicago History Museum(new) 8/4/2020
https://www.wbez.org/stories/the-view-from-the-kitchen-an-upstairs-downstairs-look-at-frank-lloyd-wrights-most-famous-house/ea31e442-75b7-4598-b455-a5f2f83bd253
65
The Pleasure of Pasta
Chef John Coletta and Nancy Ross Ryan
1/16/2010Culinary Historians of ChicagoQuartino Restaurant8/4/2020
https://www.wbez.org/shows/wbez-news/the-pleasure-of-pasta/c573d957-fb4e-46fd-8764-fef1cd836f55
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FOOD IN THE ATOMIC AGEBarbara Kuck1/17/2010Culinary Historians of Chicago
Lake County Discovery Museum
8/4/2020
https://www.wbez.org/shows/wbez-news/atomic-age-food/f90e33da-7773-486f-9366-5eeda869f9e8
67
The Bittersweet History of Chocolate in FrancePastry Chef Mark Seaman2/20/2010Culinary Historians of ChicagoLexington College8/4/2020
https://www.wbez.org/shows/wbez-news/the-bittersweet-history-of-chocolate-in-france/1f9c51dd-412b-42ec-92ef-09c1686812fe
68
The History of the First Stomach: Presidential Dining from George Washington to Barack ObamaBarbara Kuck2/27/2010Chicago Foodways RoundtableKendall CollegeMIA
69
Cafe History a la Berghoff: How we ate then and nowCarlyn Berghof and Nancy Ross Ryan3/6/2010Culinary Historians of ChicagoBerghoff Restaurant(new) 8/4/2020
https://www.wbez.org/stories/cafe-history-a-la-berghoff-how-we-ate-then-and-now/a3d5da22-eb1a-42ae-97c1-1bf515b5021d
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Chicago Victory Gardens: Yesterday and TomorrowLaManda Joy3/20/2010Chicago Foodways RoundtableKendall College8/4/2020
https://www.wbez.org/shows/wbez-news/chicago-victory-gardens-yesterday-and-tomorrow/25e3f010-145e-4e3c-845e-bb78e9b4f189
71
Show and TellMembers and friends4/10/2010Chicago Foodways RoundtableKendall CollegeMIA
72
Out of EthiopiaAlmaz Yiginaw and Mawi Asgedom4/17/2010Culinary Historians of ChicagoChicago History Museum8/4/2020
https://www.wbez.org/shows/wbez-news/out-of-ethiopia/2756fe14-03ed-4d68-947a-df35acff1eb6
73
Easy Target:  Foie Gras as a Pragmatic and Problematic Target for Animal Rights Organizations, Cities and CountriesMichaela DeSoucey5/8/2010Chicago Foodways RoundtableKendall College8/5/2020
https://www.wbez.org/shows/wbez-news/easy-target-foie-gras-as-a-pragmatic-and-problematic-target-for-animal-rights-organizations-cities-and-countries/a99cacd3-9409-4eab-b20c-0805d67e9038
74
“Chop Suey” A cultural history of Chinese Food in the U.S.Andrew Coe5/22/2010Culinary Historians of ChicagoChicago History Museum(new) 8/5/2020
https://www.wbez.org/stories/chop-suey-a-cultural-history-of-chinese-food-in-the-us/ff7a114f-9047-4dd1-b82b-eb35bbff629d
75
“Gale Gand’s Slice of Pastry History” Some sweet observationsGale Gand6/5/2010Culinary Historians of ChicagoKendall College8/5/2020
https://www.wbez.org/stories/gale-gands-slice-of-pastry-history-some-sweet-observations/2f8a6ad2-9c1b-4f44-8133-ad2a490ab973
76
O Canada! Food ex-pats miss when they live here.
Food Americans miss when they visit there.
Moderated by Chad Rubel6/19/2010Chicago Foodways RoundtableKendall College8/5/2020
https://www.wbez.org/shows/wbez-news/o-canada-food-expats-miss-when-they-live-here-food-americans-miss-when-they-visit-canada/ada80b91-172b-4048-a740-835979abd108
77
“Smoque Signals”
BBQ’s savory history satiates Chicago
Barry Sorkin and Gary Wiviott7/17/2010Culinary Historians of ChicagoKendall College8/5/2020
https://www.wbez.org/shows/wbez-news/smoque-signals/3455abab-d868-4cbd-b972-92ec8f566e39
78
“The American Family Farm” --its history, evolution and impact on us allJon Hoek8/28/2010Culinary Historians of Chicago
Washburne Culinary Institute of Kennedy King College
(new) 8/5/2020
https://www.wbez.org/stories/pig-farming/2914791d-78c9-44c4-86e5-b628fb05b98c
79
How to order in an Indian restaurantColleen Sen9/18/2010Chicago Foodways RoundtableKendall College8/5/2020
https://www.wbez.org/shows/wbez-news/how-to-order-in-an-indian-restaurant/422a4839-11de-4c0a-8333-066483439472
80
“Stir Frying to the Sky’s Edge”Grace Young9/25/2010Culinary Historians of ChicagoKendall College8/5/2020
https://www.wbez.org/shows/wbez-news/stirfrying-to-the-skys-edge/421168bc-d093-421a-8546-1c49cd526354
81
Will Write for FoodDiane Jacobs & David Hammond10/2/2010Chicago Foodways RoundtableKendall College8/5/2020
https://www.wbez.org/shows/wbez-news/will-write-for-food/7d123024-f494-4711-97ee-601533308f3c
82
Kansha: Celebrating Japan’s Vegan & Vegetarian TraditionsElizabeth Andoh10/30/2010Culinary Historians of ChicagoKendall College(new) 8/5/2020
https://www.wbez.org/stories/kansha-celebrating-japans-vegan-and-vegetarian-traditions/7ff9607f-8ee2-41d1-aa74-1eb694b025cb
83
Talk Turkey to Me! Renee Ferguson11/6/2010Chicago Foodways RoundtableKendall College(new) 8/6/2020
https://www.wbez.org/stories/talk-turkey-to-me-a-good-time-in-the-kitchen-talking-turkey-and-all-the-trimmings/9ad6fcde-fec2-4195-a1ba-bdbd6d1ad628
84
Chicago’s Dandy Candy HistoryJenny Lewis11/13/2010Culinary Historians of ChicagoLexington College8/6/2020
https://www.wbez.org/shows/wbez-news/chicagos-dandy-candy-history/399813ae-3e8d-4c29-b02d-409571b68a3a
85
Appetite for AfricaRobert Launay, Phd12/18/2010Culinary Historians of Chicago
Washburne Culinary Institute of Kennedy King College
8/6/2020
https://www.wbez.org/shows/wbez-news/appetite-for-africa/57f71c24-b1ba-4e3d-9975-7ed08de88bd3
86
Lost German ChicagoJoseph Heinen1/8/2011Chicago Foodways RoundtableDankHaus Museum8/6/2020
https://www.wbez.org/shows/wbez-news/lost-german-chicago/b7b78dc4-127d-4e4e-9161-24903f0ba228
87
“As Always, Julia” The real skinny on how “Mastering the Art of French Cooking” came to beJoan Reardon, PhD1/15/2011Culinary Historians of ChicagoKendall College
No podcast was made.
88
Eat, Play, Love Our NeighborhoodsAlan Solomon2/26/2011Culinary Historians of ChicagoKendall College(new) 8/6/2020
https://www.wbez.org/stories/eat-play-love-our-neighborhoods/7442b24b-3b3f-4861-8fa1-5496554fdcb1
89
Comfort Food (and Wine) in AmericaChef Susan and Drew Goss2/12/2011Culinary Historians of ChicagoWest Town Tavern8/6/2020
https://www.wbez.org/shows/wbez-news/comfort-food-and-wine-in-america/d6e44bcc-e53b-4e82-82ac-4ad23b4fd821
90
Sweet Home Chicago: Chocolate and Confectionery Production and Technology in the Windy CityBeth Kimmerlee3/12/2011Chicago Foodways RoundtableJohn Crerar Library8/6/2020
https://www.wbez.org/stories/sweet-home-chicago-chocolate-and-confectionery-production-and-technology-in-the-windy-city/188132ef-6653-43f2-9116-139a15d0490f
91
“The Potato, and The Civil War”
Two separate, but savory culinary histories
Andrew F. Smith3/26/2011Culinary Historians of ChicagoChicago History Museum
No podcast was made.
92
Food Revolution: How the Civil War Changed Food in AmericaBruce Kraig, PhD4/9/2011Chicago Foodways Roundtable
Lake County Discovery Museum
8/6/2020
https://www.wbez.org/shows/wbez-news/food-revolution-how-the-civil-war-changed-food-in-america/526ac1c2-0616-44c9-add6-f6d13f2fdae8
93
“Street Smarts on The Street Food of Vietnam”Mary Aregoni and Matt Eversman4/23/2011Culinary Historians of ChicagoKendall College8/7/20
https://www.wbez.org/stories/street-smarts-on-the-street-food-of-vietnam/3ba6c7ec-59ab-4cd9-a7dd-041ea5490d56
94
Midwest Eats! Foodways of the Great DepressionRung, Reed, Wolfinger, Kraig4/29/2011Greater Midwest FoodwaysKendall College8/17/2020
https://www.wbez.org/shows/wbez-news/midwest-eats-foodways-of-the-great-depression/574e96ef-5a1d-4e1f-aa53-a954886fd32f
95
Nightclubs and Bread Lines: Depression Era Foodways On FilmMichael Gebert4/29/2011Greater Midwest FoodwaysKendall College8/17/2020
https://www.wbez.org/shows/wbez-news/nightclubs-and-bread-lines-depression-era-foodways-on-film/4bc09219-95e2-49c4-8552-8e25acac08c6
96
Templeton Rye of Iowa: Its History During and Just After the ProhibitionMichael Killmer4/29/2011Greater Midwest FoodwaysKendall College8/17/2020
https://www.wbez.org/shows/wbez-news/templeton-rye-of-iowa-its-history-during-and-just-after-the-prohibition/dd236db1-c5e2-4f3e-9ff5-6f7b9dd5dfac
97
This land is whose land?Anne Mendelson4/30/2011Greater Midwest FoodwaysKendall College8/17/2020
https://www.wbez.org/shows/wbez-news/this-land-is-whose-land/a662cc5b-d264-42c9-bfbf-adf041dd53d8
98
John Drury, Ace Chicago Restaurant Reporter of the 1930sPeter Engler4/30/2011Greater Midwest FoodwaysKendall College8/17/2020
https://www.wbez.org/shows/wbez-news/john-drury-ace-chicago-restaurant-reporter-of-the-1930s/99571242-1fd0-4c9b-8448-d8f56753ec0a
99
Community Canning in the Depression: A Case StudyDeanna Pucciarelli4/30/2011Greater Midwest FoodwaysKendall College8/17/2020
https://www.wbez.org/stories/community-canning-in-the-depression-a-case-study/d56bba40-40a6-498d-bba1-74be3e3b9274
100
Co-Eds at the Co-op: Student Depression-Era Foodways at Old NormalGina L Hunter and Victoria Moré4/30/2011Greater Midwest FoodwaysKendall College8/17/2020
https://www.wbez.org/stories/co-eds-at-the-co-op-student-depression-era-foodways-at-old-normal/487f3e9e-40ef-4f2b-89de-efe89c13a82f