| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | AA | AB | |
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1 | Program | Presenter | Date | Group | Location | url | ||||||||||||||||||||||
2 | Exploring Root Vegetables: dug from the dirt underdogs of the vegetable world | Diane Morgan | 10/20/2012 | Chicago Foodways Roundtable | Kendall College | 7/26/2020 | https://www.wbez.org/stories/exploring-root-vegetables-dug-from-the-dirt-underdogs-of-the-vegetable-world/79aaf58c-8549-4e77-af5f-e307e2127cee | |||||||||||||||||||||
3 | 25 Years of Great Chicago Cooking and Drinking | Barbara Glunz & Carol Haddix | 1/26/2008 | Culinary Historians of Chicago | Chicago History Museum | Recorder not work | https://www.wbez.org/stories/25-years-of-great-chicago-cooking-and-drinking/b90bb234-8672-4eb8-88f3-3e8c75d4e6f5 | |||||||||||||||||||||
4 | GEORGE H. HAMMOND AND MARCUS M. TOWLE: FORGOTTEN PIONEERS OF THE BEEF PACKING INDUSTRY | Richard Lytle | 2/2/2008 | Chicago Foodways Roundtable | Kendall College | 7/2/2020 | 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 | |||||||||||||||||||||
5 | VERMEER’S HAT: THE SEVENTEENTH CENTURY AND THE DAWN OF THE GLOBAL WORLD | Timothy Brook | 2/20/2008 | Chicago Foodways Roundtable | Lao Sze Chuan | MIA? | ||||||||||||||||||||||
6 | Flavors of the Fruitlands: An Ode to Michigan | Justin Rashid | 2/23/2008 | Culinary Historians of Chicago | Robert Morris College | Recorder not work | https://www.wbez.org/shows/wbez-news/flavors-of-the-fruitlands-an-ode-to-michigan/b98460b3-32f4-49b3-86f3-ab769f53785b | |||||||||||||||||||||
7 | Behind the Scenes of Food Television | Louisa Chu | 3/1/2008 | Chicago Foodways Roundtable | Kendall College | 7/27/2020 | https://www.wbez.org/shows/wbez-news/behindthescenes-of-food-television/1324899f-4591-43ad-a780-176729aa9285 | |||||||||||||||||||||
8 | Savoring Sweet Sicily | Chef Natalie Zarzour | 3/15/2008 | Culinary Historians of Chicago | Chicago History Museum | 7/2/2020 | https://www.wbez.org/stories/25-years-of-great-chicago-cooking-and-drinking/b90bb234-8672-4eb8-88f3-3e8c75d4e6f5 | |||||||||||||||||||||
9 | Cooking Jewish with Judy | Judy Kancigor | 4/5/2008 | Culinary Historians of Chicago | Chicago History Museum | MIA | ||||||||||||||||||||||
10 | Sweets: Opening remarkings | Chris Koetke and Jane C. Marshall | 4/5/2008 | Greater Midwest Foodways | Kendall College | 8/15/2020 | https://www.wbez.org/shows/wbez-news/sweets-opening-remarks-and-keynote-address/c77e93ef-0c81-4cea-828e-dd133de9d952 | |||||||||||||||||||||
11 | Sweets: Family Ties to Candy | Ray Elliott, Tom and Amy Wertheim | 4/5/2008 | Greater Midwest Foodways | Kendall College | 8/15/2020 | https://www.wbez.org/shows/wbez-news/sweets-family-ties-to-candy/39a679c7-b84c-45a0-b3ec-4a1e4bbda9ec | |||||||||||||||||||||
12 | Sweets: Home Baking I - Pie | Peter Engler, Paula Haney, Catherine Lambrecht | 4/5/2008 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/stories/sweets-home-baking-i-pie/3c15b648-6f03-4882-856c-a4410e73bfba | |||||||||||||||||||||
13 | Sweets | Ken Abala | 4/5/2008 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/shows/wbez-news/sweets-ken-albala/f757bd45-fcce-4db5-9219-87057d900030 | |||||||||||||||||||||
14 | Sweets: Home Baking II | Mike Gebert, Judy Kancigor, Donna Pierce | 4/5/2008 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/shows/wbez-news/sweets-home-baking-ii/484d9360-8ea1-4018-8512-d60db69a55b5 | |||||||||||||||||||||
15 | Sweets: Desserts that went to market | 4/5/2008 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/stories/sweets-desserts-that-went-to-market/ca2a9283-cb6c-4768-8f62-938f7c0ce057 | ||||||||||||||||||||||
16 | Sweets: Riva Reshback and Closing Remarks | Kantha Shelka | 4/5/2008 | Greater Midwest Foodways | Kendall College | 8/15/2020 | https://www.wbez.org/shows/wbez-news/sweets-riva-reshback-and-closing-remarks/a4364744-4946-4588-a4a5-692a42cb1cd0 | |||||||||||||||||||||
17 | Culinary Chicago: Hot Dog! A History of Chicago Foods | Peter Engler | 4/15/2008 | Culinary Historians of Chicago | Chicago History Museum | 8/19/2020 | https://www.wbez.org/stories/culinary-chicago-hot-dog-a-history-of-chicago-foods/1215434b-81e6-43a2-84e8-0205648e8766 | |||||||||||||||||||||
18 | Culinary Chicago: The Local Option | Monica Eng | 4/22/2008 | Culinary Historians of Chicago | Chicago History Museum | 8/19/2020 | https://www.wbez.org/stories/culinary-chicago-chef-showcase/1590bc61-ec2c-45e5-b8d5-5b97a75983e3 | |||||||||||||||||||||
19 | PRINCE CASTLE/COCK ROBIN: “DADDY OF THE DRIVE-INS” | Walter “Ted” Fredenhagen, Jr. | 4/26/2008 | Chicago Foodways Roundtable | Kendall College | No recording was made. | ||||||||||||||||||||||
20 | Culinary Chicago: Chef Showcase | Scott Warner | 4/29/2008 | Culinary Historians of Chicago | Chicago History Museum | 8/19/2020 | https://www.wbez.org/stories/culinary-chicago-chef-showcase/1590bc61-ec2c-45e5-b8d5-5b97a75983e3 | |||||||||||||||||||||
21 | Chef Louis Szathmáry and “The Bakery” Restaurant | Barbara Kuck | 5/17/2008 | Chicago Foodways Roundtable | Kendall College | 7/28/20 | https://www.wbez.org/shows/wbez-news/chef-louis-szathmry-and-the-bakery-restaurant/6e86d695-376b-4b66-8448-fb54372a9a62 | |||||||||||||||||||||
22 | Curried Culinary History | Raghavan Iyer | 5/24/2008 | Culinary Historians of Chicago | Chicago History Museum | 7/27/2020 | https://www.wbez.org/shows/wbez-news/660-curriesthe-gateway-to-indian-cooking/125d6969-3640-4488-8c12-686e404390eb | |||||||||||||||||||||
23 | Be a Locavore, Put More Local on Your Table | Rob Gardner and Sophie Gardner | 6/14/2008 | Chicago Foodways Roundtable | Kendall College | 7/26/2020 | https://www.wbez.org/shows/wbez-news/be-a-locavore-put-more-local-on-your-table/d63d792e-6e31-40bc-ae6b-f4ff9cfe5370 | |||||||||||||||||||||
24 | FARM TO TABLE: CALIFORNIA CUISINE IN LATE 19TH -CENTURY LOS ANGELES | Amelia Saltsman | 6/21/2008 | Culinary Historians of Chicago | Chicago History Museum | 7/29/2020 | https://www.wbez.org/stories/farm-to-table-california-cuisine-in-late-19th-century-los-angeles/07811e30-addb-4184-8c18-1c8c779ec178 | |||||||||||||||||||||
25 | Grain-fed VS. Grass-fed: What’s the Beef? | Bill Kurtis | 7/19/2008 | Culinary Historians of Chicago | Roosevelt University | 7/29/2020 | https://www.wbez.org/stories/in-the-k-now-whats-the-beef/3b07d9d1-efc1-4b8c-90f6-af17ba1a4a91 | |||||||||||||||||||||
26 | Exploring the Wild Mushroom: Myths, Flavors and Facts | Joe McFarland | 8/2/2008 | Culinary Historians of Chicago | Kendall College | (new) 8/15/2020 | https://www.wbez.org/stories/exploring-the-wild-mushroom-myths-flavors-and-facts/9e35cf9b-fa52-42e6-95cd-10251487ce2d | |||||||||||||||||||||
27 | The History of Greektown’s Parthenon | Yanna Liakouras & Camille Stagg | 8/9/2008 | Culinary Historians of Chicago | Chicago History Museum | 7/30/2020 | https://www.wbez.org/shows/wbez-news/the-history-of-greektowns-parthenon/ea7f66fc-0522-4784-bd93-645fe5f60edc | |||||||||||||||||||||
28 | Bon Appetit Y’all Stories from Three Generations of Southern Cooking | Virginia Willis | 9/13/2008 | Culinary Historians of Chicago | Chicago History Museum | 7/11/20 | https://www.wbez.org/stories/bon-appetit-yall-stories-from-three-generations-of-southern-cooking/d0a5dea1-4027-41bf-a9c6-1a55083e6829 | |||||||||||||||||||||
29 | Exploring the Culinary Collections at the Newberry Library | Riva Feshbach | 9/20/2008 | Chicago Foodways Roundtable | Kendall College | 7/29/2020 | https://www.wbez.org/shows/wbez-news/exploring-the-culinary-collections-at-the-newberry-library/fb57668c-0e08-474a-84e7-59ab121f561e | |||||||||||||||||||||
30 | The Sweet History of French Pastry | Pastry Chef Mark Seaman | 10/11/2008 | Culinary Historians of Chicago | Kendall College | 7/30/2020 | https://www.wbez.org/shows/wbez-news/history-of-french-pastry/4e1a3a35-2e1f-4a97-940d-0ceaa2368d5b | |||||||||||||||||||||
31 | Flavored With History | Karen Page and Andrew Dornenburg | 11/15/2008 | Culinary Historians of Chicago | Roosevelt University | 7/28/20 | https://www.wbez.org/stories/flavored-with-history/88c67c49-5278-471f-8b74-cc022a733634 | |||||||||||||||||||||
32 | Thanksgiving: The Great American Holiday | Penelope Bingham | 11/22/2008 | Chicago Foodways Roundtable | Highland Park Public Library | (new) 7/30/2020 | https://www.wbez.org/stories/thanksgiving-the-great-american-holiday/f1d0f064-fac2-42c3-8d46-f862db7ed537 | |||||||||||||||||||||
33 | “Never Put Ketchup on a Hot Dog” A History of Hot Dog Stands and the Public’s Passion for Them | Bob Schwartz | 12/13/2008 | Culinary Historians of Chicago | Kendall College | 7/31/2020 | 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 | |||||||||||||||||||||
34 | Kitchens: The Culture of Restaurant Work | Gary Fine | 1/24/2009 | Chicago Foodways Roundtable | Kendall College | (new) 7/31/2020 | https://www.wbez.org/stories/kitchens-the-culture-of-restaurant-work/7e2c55ff-98ea-4711-b474-39d8a1ea4b5c | |||||||||||||||||||||
35 | The Sweet History of French Pastry | Keli Fayard | 1/31/2009 | Culinary Historians of Chicago | Kendall College | 7/31/2020 | https://www.wbez.org/shows/wbez-news/the-sweet-history-of-french-pastry/92272d54-f547-43f8-8219-5d86f6ee8454 | |||||||||||||||||||||
36 | “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” | 2/7/2009 | Culinary Historians of Chicago | Kendall College | 7/2/2020 | 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 | |||||||||||||||||||||
37 | CIVILIZED DINING PHILOSOPHIES: WE ALL HAVE OUR TRUTHS, IS MINE THE SAME AS YOURS? | Bruce Kraig, PhD and Colleen Sen | 3/14/2009 | Chicago Foodways Roundtable | Kendall 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 India | Suvir Saran | 3/21/2009 | Culinary 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 | |||||||||||||||||||||
39 | Talking Turkey (The country, that is) Introduction to the Dining Culture Of the Ottoman Empire | Channon Mondoux | 4/11/2009 | Culinary Historians of Chicago | Kendall 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 | |||||||||||||||||||||
40 | 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 Kraig | 5/6/2009 | Chicago Foodways Roundtable | Kendall College | 8/2/2020 | https://www.wbez.org/shows/wbez-news/chicago-foodways-roundtable-double-dog-dare-you/675728d4-c487-437f-97b6-2aa54dea8636 | |||||||||||||||||||||
41 | Courting Le Cordon Bleu Love, Laughter and Tears in Paris at the World’s Most Famous Cooking School | Kathleen Flinn | 5/9/2009 | Culinary Historians of Chicago | Chicago 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 | |||||||||||||||||||||
42 | THE HAUTE CUISINE OF ANCIENT MESOPOTAMIA | Karen Wilson | 5/16/2009 | Chicago Foodways Roundtable | Oriental Institute | MIA? | ||||||||||||||||||||||
43 | Food of the Philippines: Two Perspectives | Kristine Subido, Executive Chef, Wave Restaurant, Chicago and Janet Rausa Fuller, Food Editor, Chicago Sun-Times | 6/13/2009 | Culinary Historians of Chicago | Lexington College | MIA | ||||||||||||||||||||||
44 | Low and Slow BBQ | Gary Wiviott and Colleen Rush | 6/27/2009 | Chicago Foodways Roundtable | Kendall 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 History | Rick Petrocelly | 7/25/2009 | Culinary Historians of Chicago | Chicago History Museum | 8/3/2020 | https://www.wbez.org/shows/wbez-news/when-extravirgin-olive-oil-wed-balsamic-vinegar-the-rest-was-history/03aa0b30-b70c-4ed6-80c6-7c69996aa326 | |||||||||||||||||||||
46 | Asian Culinary Evolution | Bruce Cost | 8/8/2009 | Culinary Historians of Chicago | Big Bowl | (new) 8/3/2020 | https://www.wbez.org/stories/asian-culinary-evolution/ae191cee-2f9d-40e0-a8e0-1de449f435fa | |||||||||||||||||||||
47 | Corn: 1840’s Agricultural Snapshot | Chuck Bauer | 9/20/2009 | Chicago Foodways Roundtable | Garfield Farm | 7/30/2020 | 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 Goldsmith | Penny Pollack and Jonathan Goldsmith | 9/26/2009 | Culinary Historians of Chicago | Spacca Napoli | (new) 8/3/2020 | https://www.wbez.org/stories/pizza-according-to-the-gospel-of-pollack-and-goldsmith/7c0e517e-5333-4f5e-ba7b-464e0aea192c | |||||||||||||||||||||
49 | All the World Loves Curry | Colleen Sen | 10/3/2009 | Chicago Foodways Roundtable | Bhabi's Kitchen | (new) 8/3/2020 | https://www.wbez.org/stories/all-the-world-loves-a-curry/07aede9e-928c-471c-89a4-c222c50a206c | |||||||||||||||||||||
50 | Thirty Turning Points in the Making of American Cuisine | Andrew F. Smith | 10/17/2009 | Culinary Historians of Chicago | Lexington 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 demonstration | Carrie Underly | 10/23/2009 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/shows/wbez-news/beef-from-primal-to-cut-a-beef-cutting-demonstration/7d07357b-1e89-442b-adfe-338bb2270947 | |||||||||||||||||||||
52 | Beef: The Beef Industry Yesterday, Today & Tomorrow | Dell Allen | 10/24/2009 | Greater Midwest Foodways | Kendall College | Recorder 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 | 10/24/2009 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/shows/wbez-news/beef-ranch-to-feedlot-to-packing-house/e806e726-1042-44cf-b2d9-b2e3f2bc88cc | |||||||||||||||||||||
54 | Beef: Grass-fed Beef and Certified Angus Beef | Kathryn L Heinze, Mark McCully | 10/24/2009 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/shows/wbez-news/beef-grass-fed-beef-and-certified-angus-beef/a65e9596-ec76-4490-ae09-fdd4f9d00e68 | |||||||||||||||||||||
55 | Beef: Everything But the Squeal: Chicago's Union Stock Yards | Russell Lewis | 10/24/2009 | Greater Midwest Foodways | Kendall College | 8/16/2020 | 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 Consumer | John Huston | 10/24/2009 | Greater Midwest Foodways | Kendall College | (new) 8/16/2020 | https://www.wbez.org/stories/beef-from-the-beef-producer-to-the-consumer/d037a0eb-14eb-4a8b-aedc-d6e28ab4d978 | |||||||||||||||||||||
57 | Beef: Everyday Food - Ground or chopped beef | Andy Smith, Peter Engler | 10/24/2009 | Greater Midwest Foodways | Kendall College | 8/16/2020 | https://www.wbez.org/stories/beef-everyday-food-ground-or-chopped-beef/fe3e9862-4a8f-410e-849d-db5aa17b8a9b | |||||||||||||||||||||
58 | Dining Out - Steakhouse panel | Hans Aeschbacher, Barbara Kuck | 10/24/2009 | Greater Midwest Foodways | Kendall College | 8/16/2020 | 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 Food | Aggie Nehmzow | 11/7/2009 | Chicago Foodways Roundtable | Kendall 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 Book | Weslie Janeway | 11/10/2009 | Chicago Foodways Roundtable | Ina's | 7/27/2020 | https://www.wbez.org/stories/mrs-charles-darwins-recipe-book-revived-and-illustrated/77da4c7e-948c-4f91-8581-2c82cd1c30bb | |||||||||||||||||||||
61 | A Treasure Trove of Thai | Nancie McDermott | 11/14/2009 | Culinary Historians of Chicago | Chicago 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 | |||||||||||||||||||||||||||
63 | Chicago’s Second Greatest Fire: UNION STOCK YARDS FIRE OF 1934 | Jeff Stern | 12/5/2009 | Chicago Foodways Roundtable | Kendall 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 House | Suzanne Martinson | 12/19/2009 | Culinary Historians of Chicago | Chicago 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 | 1/16/2010 | Culinary Historians of Chicago | Quartino Restaurant | 8/4/2020 | https://www.wbez.org/shows/wbez-news/the-pleasure-of-pasta/c573d957-fb4e-46fd-8764-fef1cd836f55 | |||||||||||||||||||||
66 | FOOD IN THE ATOMIC AGE | Barbara Kuck | 1/17/2010 | Culinary 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 France | Pastry Chef Mark Seaman | 2/20/2010 | Culinary Historians of Chicago | Lexington College | 8/4/2020 | 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 Obama | Barbara Kuck | 2/27/2010 | Chicago Foodways Roundtable | Kendall College | MIA | ||||||||||||||||||||||
69 | Cafe History a la Berghoff: How we ate then and now | Carlyn Berghof and Nancy Ross Ryan | 3/6/2010 | Culinary Historians of Chicago | Berghoff 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 | |||||||||||||||||||||
70 | Chicago Victory Gardens: Yesterday and Tomorrow | LaManda Joy | 3/20/2010 | Chicago Foodways Roundtable | Kendall College | 8/4/2020 | https://www.wbez.org/shows/wbez-news/chicago-victory-gardens-yesterday-and-tomorrow/25e3f010-145e-4e3c-845e-bb78e9b4f189 | |||||||||||||||||||||
71 | Show and Tell | Members and friends | 4/10/2010 | Chicago Foodways Roundtable | Kendall College | MIA | ||||||||||||||||||||||
72 | Out of Ethiopia | Almaz Yiginaw and Mawi Asgedom | 4/17/2010 | Culinary Historians of Chicago | Chicago History Museum | 8/4/2020 | 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 Countries | Michaela DeSoucey | 5/8/2010 | Chicago Foodways Roundtable | Kendall College | 8/5/2020 | 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 Coe | 5/22/2010 | Culinary Historians of Chicago | Chicago 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 observations | Gale Gand | 6/5/2010 | Culinary Historians of Chicago | Kendall College | 8/5/2020 | 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 Rubel | 6/19/2010 | Chicago Foodways Roundtable | Kendall College | 8/5/2020 | 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 Wiviott | 7/17/2010 | Culinary Historians of Chicago | Kendall College | 8/5/2020 | 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 all | Jon Hoek | 8/28/2010 | Culinary 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 restaurant | Colleen Sen | 9/18/2010 | Chicago Foodways Roundtable | Kendall College | 8/5/2020 | 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 Young | 9/25/2010 | Culinary Historians of Chicago | Kendall College | 8/5/2020 | https://www.wbez.org/shows/wbez-news/stirfrying-to-the-skys-edge/421168bc-d093-421a-8546-1c49cd526354 | |||||||||||||||||||||
81 | Will Write for Food | Diane Jacobs & David Hammond | 10/2/2010 | Chicago Foodways Roundtable | Kendall College | 8/5/2020 | https://www.wbez.org/shows/wbez-news/will-write-for-food/7d123024-f494-4711-97ee-601533308f3c | |||||||||||||||||||||
82 | Kansha: Celebrating Japan’s Vegan & Vegetarian Traditions | Elizabeth Andoh | 10/30/2010 | Culinary Historians of Chicago | Kendall 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 Ferguson | 11/6/2010 | Chicago Foodways Roundtable | Kendall 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 History | Jenny Lewis | 11/13/2010 | Culinary Historians of Chicago | Lexington College | 8/6/2020 | https://www.wbez.org/shows/wbez-news/chicagos-dandy-candy-history/399813ae-3e8d-4c29-b02d-409571b68a3a | |||||||||||||||||||||
85 | Appetite for Africa | Robert Launay, Phd | 12/18/2010 | Culinary 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 Chicago | Joseph Heinen | 1/8/2011 | Chicago Foodways Roundtable | DankHaus Museum | 8/6/2020 | 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 be | Joan Reardon, PhD | 1/15/2011 | Culinary Historians of Chicago | Kendall College | No podcast was made. | ||||||||||||||||||||||
88 | Eat, Play, Love Our Neighborhoods | Alan Solomon | 2/26/2011 | Culinary Historians of Chicago | Kendall 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 America | Chef Susan and Drew Goss | 2/12/2011 | Culinary Historians of Chicago | West Town Tavern | 8/6/2020 | 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 City | Beth Kimmerlee | 3/12/2011 | Chicago Foodways Roundtable | John Crerar Library | 8/6/2020 | 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. Smith | 3/26/2011 | Culinary Historians of Chicago | Chicago History Museum | No podcast was made. | ||||||||||||||||||||||
92 | Food Revolution: How the Civil War Changed Food in America | Bruce Kraig, PhD | 4/9/2011 | Chicago 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 Eversman | 4/23/2011 | Culinary Historians of Chicago | Kendall College | 8/7/20 | 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 Depression | Rung, Reed, Wolfinger, Kraig | 4/29/2011 | Greater Midwest Foodways | Kendall College | 8/17/2020 | 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 Film | Michael Gebert | 4/29/2011 | Greater Midwest Foodways | Kendall College | 8/17/2020 | 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 Prohibition | Michael Killmer | 4/29/2011 | Greater Midwest Foodways | Kendall College | 8/17/2020 | 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 Mendelson | 4/30/2011 | Greater Midwest Foodways | Kendall College | 8/17/2020 | 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 1930s | Peter Engler | 4/30/2011 | Greater Midwest Foodways | Kendall College | 8/17/2020 | 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 Study | Deanna Pucciarelli | 4/30/2011 | Greater Midwest Foodways | Kendall College | 8/17/2020 | 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 Normal | Gina L Hunter and Victoria Moré | 4/30/2011 | Greater Midwest Foodways | Kendall College | 8/17/2020 | https://www.wbez.org/stories/co-eds-at-the-co-op-student-depression-era-foodways-at-old-normal/487f3e9e-40ef-4f2b-89de-efe89c13a82f |