Upcoming Programs


 Culinary Historians of Chicago:
  • April 11, 2015: Jennifer Amdur Spitz, Food Patriots (film)
  • May 2, 2015:  Susan Ungaro, President of the James Beard Foundation
  • June 20, 2015: Dr. Michael Fenster
Chicago Foodways Roundtable: 

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

Greater Midwest Foodways Alliance:

Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and
       www.GreaterMidwestFoodways.com for more information.

Food Patriots

What are Americans doing to change the way they eat and buy food and teach the next generation of consumers?

Presented by Filmmakers Jeff and Jennifer Spitz, and their son, Sam

Join us as filmmakers Jeff Spitz and Jennifer Amdur Spitz showcase their documentary, “Food Patriots,” which details the journey of a Midwestern mother whose son nearly died from a foodborne superbug, and the army of American Food Patriots who teach her that even one person has the power to make a difference. Continue reading

Matzah, The Bread of Faith: Making Model Shmurah Matzot*

Under Supervision of Rabbi Yosef Schanowitz

(Please reserve to assure enough flour and water. Bring an apron.)

When the Children of Israel left Egypt, they were in such a hurry that there was no time to wait for the dough to rise. They therefore ate matzah, unleavened bread. With only this food (but with great faith), they relied on the Almighty to provide sustenance for the entire Jewish nation—men, women and children. Each year, to remember this, Children of Israel eat matzah on the first two nights of Pesach, thereby fulfilling the Torah’s commandment, “Matzot shall you eat . . .” Continue reading

“Chicago Has Something to Beef About”

Cutting Remarks from A Woman Butcher


Join us as Kari Underly, a third-generation master butcher, and author of the “The Art of Beef Cutting,” as she talks about:

. The rich history of the Chicago stockyards and the influence and importance of our city to the world of meat processing;
. The evolution of the trade, where it started and where it’s going;
. The changing face of the butcher, including the role of women in the meat business;
. The trend to whole animal butchery and the challenges it brings to both merchants and consumers. Continue reading

Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances

Presented by Lynn Kirsche Shapiro


For centuries, Jewish families celebrated their religious traditions throughout Europe, traditions that were integral parts of the culture in many great European cities. All that changed with the Nazis’ program to exterminate European Jewry in World War II, killing six million. Only a small remnant survived. It has been 70 years since the destruction of Hungarian Jewry.

Lynn Kirsche Shapiro, a daughter of Holocaust survivors, chronicles the story of one Hungarian-Czech Jewish family whose survivors emigrated to the U.S. where they created new family traditions and stories, woven through with threads from the old, to celebrate afresh the spirit of Eastern European Jewish traditions.  Continue reading

“The Bread Revolution”

Much Kneaded Information from Bread Guru
Peter Reinhart, author, teacher, baker


Peter Reinhart is one of the nation’s most acclaimed authorities on bread and he will have us rolling in dough as he shares the story of his life in bread. As a man who has made a living from “loafing,” Chef Reinhart will let us view (and taste) the next frontier in the world of flour, especially sprouted flour, which he calls a “nutritious and delicious game changer.” He will also discuss whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches to bread baking. Continue reading