Upcoming Programs


 Culinary Historians of Chicago:
  • October 11, 2014: Kathleen Flinn (morning)
  • November 8, 2014: Dorie Greenspan
  • December 13, 2014: Clara Orban
  • January 17, 2015:  Anupy Singla
  • Postponed to Spring, 2015: Jennifer Amdur Spitz
Chicago Foodways Roundtable: 
  • October 11, 2014: Kathleen Flinn (afternoon)
  • November 1, 2014:  Duncan Hines, the man, not the cake mix, with Louis Hatchett
  • January 31, 2015:  Nic Mink

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

Greater Midwest Foodways Alliance:
September 2014: Corn!
Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and
       www.GreaterMidwestFoodways.com for more information.

When Sweden Came to America, A Midwesterner Tackles her Culinary Roots

More than one million Swedes immigrated to the United States in a great wave during the 19th and early 20th century. While the impact they had on American cuisine continues today, their culinary influence is often overlooked. Join us as New York Times best-selling author Kathleen Flinn shows how there’s a lot more to Swedish cuisine than smorgasbord. Continue reading

What Flavor Was Your Childhood? A Workshop on How to Trace Your Culinary Legacy

When New York Times bestselling author Kathleen Flinn decided to tackle her culinary roots in her new book, Burnt Toast Makes You Sing Good, she unearthed some surprises. She discovered three generations of cooks among her immigrant ancestors and a startling fact: That her last name isn’t really Flinn. She’ll share the behind-the-scenes research she conducted on what turned out to be a most curious culinary journey. Continue reading

The Road Joyfully Traveled: Judging Family Heirloom Recipes at Midwestern State Fairs


Join us for an oral report card on Greater Midwest Foodways Alliance’s Family Heirloom Recipe contest.

Since 2009, Greater Midwest Foodways has sponsored and judged Family Heirloom Recipes contests in Illinois, Indiana, Iowa, Kansas, Ohio, Minnesota, Missouri, South Dakota and Wisconsin. Contestants prepare their family recipe circa 1950 or earlier, submit their recipe and its history. We suggest they display their family heirloom recipe simply though attractively, with the use of props, such as a copy of the original recipe, photographs, placemat, napkins, glassware or flowers. All this for cash prizes of: 1st place – $150., 2nd place – $100., 3rd place – $50 Continue reading

Greening of the Green City Market: The past, present and future of a Chicago treasure


After visiting European sustainable farmer’s markets in 1998, Abby Mandel, chef, author and entrepreneur, returned to Chicago determined to create a similar market in her own city. Green City Market was her brainchild and began as a small startup with nine local farmers in the crosswalk next to the Chicago Theatre with a handful of farmers and only a few more shoppers. The Market quickly outgrew the location and moved to the south end of Lincoln Park, where it currently operates May-October, drawing thousands of visitors and featuring locally grown food and many of Chicago’s most renowned chefs. Four years ago, the Market continued to remain open November-December, first in Lincoln Park Zoo, and later moving to the Peggy Notebaert Nature Museum.

Continue reading

Food Patriots – Postponed to Spring, 2015

Due to a convergence of events at Kendall College, there would be little parking.  Culinary Historians is postponing this meeting to Spring, 2015.  There will be no August, 2014 meeting.  Thank you for your patience and continued interest.

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