Our events are usually at Kendall College (Map, directions and parking) on Saturday mornings from 10:00 am until noon.  Occasionally, our event time varies or we meet at a different location.  These variances will be highlighted on ‘Upcoming Events,’ though please read the event notice for full details.

Upcoming Programs:
Culinary Historians of Chicago:
Chicago Foodways Roundtable: 

Find information on Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter as CulinaryHistory, on Facebook and Pinterest.

Greater Midwest Foodways Alliance:
  • August 8, 2015:  DeKalb Barn Tour and Visit to Frank Lloyd Wright Designed Farmhouse
  • September 19 & 20, 2015: Fall Festival @ Chicago Botanic Garden in Glencoe, Illinois
  • TBA: Learning Tour to Fort Wayne, Indiana
  • October 10, 2015: Corn!
  • February 28, 2016: High Tea @ Highland Park Community House in Highland Park, IL
Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and  www.GreaterMidwestFoodways.com for more information.

The Last Supper: Final Meals of U.S. Death Row Inmates

An art installation by Julie Green, Professor at Oregon State University
(Julie Green will not be present at our tour.)

For 15 years, Julie Green has painted images of death row inmates’ last meal requests in cobalt blue mineral paint onto second-hand ceramic plates. She intends to continue making 50 plates per year until capital punishment is abolished.  Continue reading

One Smart Cookie Shares Crumbs of History

Presented by Mindy Segal, Cookie guru, Restaurateur, Author

Join us as James Beard Award-winning pastry chef Mindy Segal discusses the evolution of the modern cookie. Mindy will take us from the invention of Toll House chocolate chip cookies in the 1930s, to the innovations happening currently in her kitchen at Hot Chocolate in Chicago’s West Town neighborhood. Continue reading

The Not Always Sweet History of Sugar

Presented by Andrew F. Smith, Author/Editor

Sugar has been on our minds for millennia. First cultivated in New Guinea around ten thousand years ago, and extremely expensive until the Industrial Revolution, this addictive sweetener has come to dominate our appetites—whether in candy, desserts, soft drinks, processed food, or even pasta sauces. Continue reading