WBEZ 91.5 Chicago

It may seem like a tired trend, but while many new Mexican restaurants attempt to duplicate it, you have to hand it to Adobo Grill for being one of the first in town to make tableside guac a staple part of the experience, as much as a shaken-and-strained margarita.

Just some random thoughts from meals over the past few days. On Thursday, I finally had dinner at GT Fish & Oyster, the latest project from the team behind Boka, Landmark, Girl & the Goat and Perennial (soon to be Perennial Virant).

The Maxwell Street Market, created by a city ordinance in 1912, transformed an early residential street into a thriving marketplace for nearly one century in Chicago.

The 1930s set the stage for the rise of the Midwestern mega-breweries that ultimately came to dominate the American brewing landscape. Prohibition had dealt the industry a serious blow that many smaller, local breweries didn’t survive. Reduced demand put additional pressure on those that did.

Robert Dirks recounts the early history of Steak 'n Shake, a hamburger chain started in central Illinois during the Great Depression.His presentation begins with a description of founder Gus Belt’s original restaurant, a place he called “White House Steak and Shake.” Dirks maintains that the key to

This presentation looks at holiday meals during the Great Depression. What traditions were upheld and which were altered to fit the family budget? Many components of holiday meals were simply produced on a smaller scale.

Thr Greater Midwest Foodways Alliance is dedicated to celebrating, exploring, and preserving unique food traditions and their cultural contexts in the American Midwest. Catherine Lambrecht gives us the highlights from Greater Midwest Foodways Heirloom Recipe Competitions at Midwest