WBEZ | Culinary Historians of Chicago http://www.wbez.org/tags/culinary-historians-chicago Latest from WBEZ Chicago Public Radio en Handpicked: Canning demos, Veggie Bingo and more http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-canning-demos-veggie-bingo-and-much-more-107892 <p><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/cityfarmturnips.jpg" style="height: 414px; width: 620px;" title="White turnips at City Farm in Chicago (WBEZ/Louisa Chu)" /></div><p><strong>Friday, June 28</strong><br /><em><a href="http://techweek.com/chicago/events/partner-events/food-truck-face-off/"><u>Second annual Techweek Food Truck Face Off</u></a> at the Merchandise Mart South Drive.</em> A dozen local food trucks will serve $2 bites to the public and a trio of pro judges: EL Ideas chef/owner and former Meatyballs maestro Phillip Foss; the Hungry Hound himself Steve Dolinsky; and Tavernita/Little Market chef/partner chef Ryan Poli. They&rsquo;ll pick the Techweek Food Truck Champ, but you can vote for the &ldquo;People&rsquo;s Truck&rdquo; via the Techweek App. Admission FREE, food and drink additional.</p><p><em><a href="http://maaf2013.org/"><u>Milwaukee Avenue Arts Festival </u></a>on Milwaukee between Kedzie and Diversey. </em>The three day arts, food, and music street fest kicks off with Lula Cafe, Longman &amp; Eagle, Reno, and many more. Plus there will be a pop-up parking lot cocktail bar with a special food and drink menu including Parson&#39;s Chicken &amp; Fish Negroni slushies and fried food, Reno mojitos and exclusive MAAF sandwiches; and much more. Admission $5 suggested donation, food and drink additional, and you must RSVP for the popup parking lot.</p><p><strong>Saturday, June 29</strong><br /><em><a href="http://www.wbez.org/let%E2%80%99s-get-canned-homey-history-preserving-107476"><u>Let&rsquo;s Get Canned: A Homey History of Preserving</u></a> at Kendall College.</em> Author Sherri Brooks Vinton will talk preservation heritage to contemporary canning. Plus taste preserves from the private collection of Greater Midwest Foodways founder and my friend Catherine Lambrecht. Brooks Vinton will sign copies of her new book Put &#39;em Up! Fruit: A Preserving Guide &amp; Cookbook: Creative Ways to Put &#39;em Up, Tasty Ways to Use &#39;em Up, which will be available for sale. This event will be recorded for WBEZ&rsquo;s Chicago Amplified. Admission FREE for Culinary Historians of Chicago members, $3 for students, $5 general.</p><p><em><a href="https://www.facebook.com/events/199531633535262/"><u>Paul Virant canning demo</u></a> at Green City Market.</em> Virant kicks off the first in a series of three summer canning demos sponsored by Ball Jars and presented by the Green City Market Junior Board. The Vie and Perennial Virant chef/owner also co-wrote The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. You may take home many of the materials you need to get started canning. Admission FREE</p><p><em><a href="http://www.chicagoartistsresource.org/events/starving-artist-2013-chicago-artists-coalition?discipline=Theater"><u>Starving Artist 2013</u></a> at Chicago Artists Coalition.</em> Five artist and chef pairs collaborate to create edible &ldquo;installations&rdquo; to be enjoyed by the crowd and new works of art to be auctioned off the night of the event. Drinks include cocktails by mixologist Benjamin Newby, plus beer and wine. Plus there will be Taco Battle: Antique Taco vs. Big Star. This year&rsquo;s chefs and artists notably include Fat Rice&rsquo;s Abraham Conlon; BellyQ, Urban Belly, and Belly Shack&rsquo;s Bill Kim; Bar Pastoral&rsquo;s Chrissy Camba; Longman &amp; Eagle&rsquo;s Jared Wentworth; the artist Theaster Gates; and more. Admission $75 artists and arts administrators; $125 general; $175 Secret Society, includes gift bag and one year Collectors Circle membership ($150 value).</p><p><strong>Sunday, June 30</strong><br /><em><a href="http://www.open-books.org/events/events_cal.php"><u>Hot Doug&#39;s book release party</u></a> at Open Books.</em> Hot Doug&#39;s owner/cashier and modern philosopher Doug Sohn will sign copies of his new book Hot Doug&#39;s: The Book. It&rsquo;s been called &ldquo;the Critique of Pure Reason of books about hot dog stands in Avondale&rdquo; alleges the website of the legendary Sausage Superstore and Encased Meat Emporium. Refreshments will be served! Admission FREE.</p><p><strong>Wednesday, July 3</strong><br /><em><a href="http://www.hideoutchicago.com/event/281673-hideout-veggie-bingo-chicago/"><u>Veggie Bingo</u></a> at the Hideout.</em> Co-sponsored by NeighborSpace, Hideout Veggie Bingo features a grand prize of fresh produce from Irv &amp; Shelly&#39;s Fresh Picks and a cornucopia of other prizes from local artisanal food producers, farmers, and gardeners. Plus free Hot Doug&#39;s hot dogs grilled out front. All proceeds benefit local gardens. Kids welcome with a responsible adult. Admission FREE, bingo cards $3 each or 4 for $10.</p><p><strong>Thursday, July 4</strong><br />Happy Independence Day!</p><p><em>Follow <a href="https://twitter.com/louisachu"><u>Louisa Chu at @louisachu</u></a>.</em></p></p> Fri, 28 Jun 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-canning-demos-veggie-bingo-and-much-more-107892 Handpicked: Fiestas Puertorriqueñas, Meet the Market and more http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-fiestas-puertorrique%C3%B1as-meet-market-and-more-107706 <p><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/radicalrootradishes.jpg" style="height: 413px; width: 620px;" title="Radical Root Organic Farm stand at Logan Square Farmers Market in Chicago (WBEZ/Louisa Chu)" /></div><p><strong>Friday, June 14</strong><br /><em><u><a href="http://www.chicagoevents.com/event.cfm?eid=279">31st annual Fiestas Puertorriqueñas</a></u> in and around Humboldt Park.</em> The Puerto Rican Festival and Parade is second in size only to the Taste of Chicago, and the biggest Hispanic fiesta in the country. The four-day cultural celebration includes food vendors of course, and is sponsored in part by La Bomba and&nbsp; Borinquen restaurants, the latter the inventor of the <a href="http://www.wbez.org/blogs/louisa-chu/2013-06/chicago-food-and-drink-destinations-intangible-cultural-heritage-list">iconic Chicago jibarito</a>. Be sure to taste <em>mofongo</em> (fried green plantains mashed with garlic and meat, classically pork, but preferably chicharrónes if I can help it) and <em>arroz con gandules</em> (rice with pigeon peas, and again, classically pork, cooked in aromatic <em>sofrito</em>). Admission FREE, food, drink, and carnival rides extra.</p><p><strong>Saturday, June 15</strong><br /><em><a href="http://lesdameschicago.org/2013/05/tickets-culinary-garage-sale-cake-walk/"><u>Les Dames Culinary Garage Sale and Cake Walk</u></a> at Kendall College.</em> Chicagoland&rsquo;s top chefs have cleaned out their prized culinary closets of Le Creuset and other treasures, plus top pastry chefs will donate their goods to the cake walk on the terrace. Proceeds benefit Les Dames d&rsquo;Escoffier scholarships and Green City Market. Food trucks and live music round out the event. Admission $5 general; $75 VIP includes early entry to the sale, food, drinks, and a swag bag; food trucks extra.</p><p><em><a href="http://www.wbez.org/if-recipes-could-talk-wisconsin-foods-and-stories-they-tell-107464"><u>If Recipes Could Talk: Wisconsin Foods and the Stories They Tell</u></a> at Kendall College.</em> Author Terese Allen shares classic Wisconsin recipes for the Friday night fish fry, and Hmong egg rolls? Hear the stories behind them, plus taste said Hmong egg rolls, filled with ground pork, rice noodles, and minced onions. Allen is a columnist for <em>Edible Madison</em> and <em>Edible Door County</em> magazines, food editor for the Organic Valley brand, co-author of the award-winning <a href="http://www.amazon.com/gp/product/0870202049?ie=UTF8&amp;creativeASIN=0870202049&amp;tag=lklchu-20"><em>The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger Stat</em>e</a>, and much more. Presented by the Culinary Historians of Chicago, this event will be recorded for WBEZ&rsquo;s <em>Chicago Amplified</em>. Admission FREE for Kendall students and faculty with ID, $3 general.</p><p><em><a href="https://www.facebook.com/events/561027563947389/?ref=22"><u>Spring Open House</u></a> at Growing Home&rsquo;s Wood Street Urban Farm.</em> Tour the city&rsquo;s first and only certified organic farm with refreshments and music. The farm stand will be open, plus gardening and nutrition workshops, and healthy cooking demos and tastings. This is the final open house celebration of the year. Admission FREE.</p><p><em><a href="http://www.smallma.org/above-the-pavement-a-city-fair/"><u>Above the Pavement: A City Fair</u></a> at Maria&rsquo;s and Pleasant House Bakery parking lots.</em> Billed as the smallest city fair in the world, with food from Pleasant House and local chefs at Maria&#39;s Packaged Goods &amp; Community Bar; Small Manufacturing Alliance (SMAll) members vending their wares; and live music. Plus an after party at Co-Prosperity Sphere. Admission FREE to the fair; food, drink, and wares additional; $5 suggested donation to the after party.</p><p><strong>Sunday, June 16</strong><br />Happy Father&rsquo;s Day!</p><p><strong>Thursday, June 20</strong><br /><em><a href="https://www.facebook.com/events/476336999109772/"><u>Meet the Market </u></a>at Table, Donkey and Stick. </em>Chef Scott Manley will feature ingredients from Radical Root Farm, plus La Sirena Clandestina and Barrelhouse Flat mixologist Austin Skyles makes cocktails with New Holland Artisan Spirits. The food menu: fried duck liver with hard cooked egg, spring onion marmalade, and charred green garlic; smoked chicken with grilled kale on and sunflower oat bread crostini; kohlrabi slaw on roasted kohlrabi rolls with quark. Admission FREE; cocktails extra and act as your donation to the Green City Market&#39;s youth education programs, Club Sprouts and The Edible Gardens.</p><p><em><a href="http://rva.ticketleap.com/2013/"><u>Soirée in the City</u></a> at Salvage One.&nbsp;</em>An evening featuring hors d&rsquo;oeuvres, cocktails, and a silent auction benefits Rape Victim Advocates. Bid on a coveted maple syrup run ride-along with the one and only Tim Burton, of Burton&rsquo;s Maplewood Farm. A dozen guests will take a progressive drink tour in the back of Burton&rsquo;s 1949 cherry red Chevy farm truck, the Donna Sue, with mixologist Adam Seger. Celebrate the summer solstice with exclusive al fresco access and tastings at the Little Goat Diner, The Ritz-Carlton, Table Fifty-Two, Perennial Virant, and the J. Parker. Admission $95 advance, $115 door.</p><p><strong>Save the Date!<br />Friday, June 21</strong><br /><em><a href="http://www.cigarbque.com/"><u>Second annual CigarBQue</u></a> at Beyond Design.</em> Primehouse&#39;s Rick Gresh, Fountainhead&#39;s Cleetus Friedman, and GT Fish &amp; Oyster&#39;s Giuseppe Tentori invite you to an intimate evening of fine cigars paired with food, beer, wine, and cocktails by master mixologists. The evening benefits the Cigar Family Charitable Foundation whose mission is to provide a significant humanitarian impact to the communities in the Dominican Republic. Admission $150.</p></p> Fri, 14 Jun 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-fiestas-puertorrique%C3%B1as-meet-market-and-more-107706 Handpicked Chicago food and drink events: trash fish dinner, mah jongg and more http://www.wbez.org/blogs/louisa-chu/2013-05/handpicked-chicago-food-and-drink-events-trash-fish-dinner-mah-jongg-and <p><p style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bellygreennachos.jpg" style="height: 413px; width: 620px;" title="Three Sisters black bean salad with vegetables and red Thai curry by bellyq chef Bill Kim with Green Acres Farm at Green City Market Chefs BBQ 2012 in Chicago (WBEZ/Louisa Chu)" /></p><p><strong>Friday, May 17</strong><br /><a href="http://www.brownpapertickets.com/event/378439"><u><em>Unicornucopia: Big Fork, Co-op Sauce, and Pipeworks Brewing collaboration party</em></u></a> at Star Lounge. A Chicago Craft Beer Week four course, four beer pairing dinner. First magical course: Wisconsin morels, Michigan asparagus, crispy Don Pedro&#39;s prosciutto, shaved salt cured yolk, and fermented poblano vinaigrette; paired with Pipeworks&#39; Ninja Vs. Unicorn Double IPA. Admission $45.</p><p><strong>Saturday, May 18</strong><br /><a href="http://www.wbez.org/agroterrorism-food-poisoning-brought-new-level-106986"><u><em>Agroterrorism (Food Poisoning Brought to a New Level!)</em></u></a> at the Chicago History Museum. Presented by the Culinary Historians of Chicago, poison expert Dr. Jerrold Leikin will discuss agroterrorism, including the first and biggest bioterrorist attack in U.S. history: the 1984 Rajneeshee salad bar salmonella contamination which poisoned 751 people in 10 Oregon restaurants. What food samples will be served at a food poisoning event? Come and be surprised! This event will be recorded for WBEZ&rsquo;s <em>Chicago Amplified</em>. Admission FREE for Culinary Historians of Chicago members, $5 general, $3 for students.</p><p><strong>Sunday, May 19</strong><br /><a href="http://gooseisland25.eventbrite.com/"><u><em>Goose Island 25th anniversary party</em></u></a> outside at Goose Island&rsquo;s Fulton Street Brewery. A celebration of beer, with actual craft brewers on-site, plus local food favorites and music. Sample craft beers from Goose Island (including the Fulton and Wood, and Bourbon County collections) plus special guests Half Acre, Emmett&rsquo;s Brewing, Virtue Cider, and more. A portion of the proceeds will be donated to the Illinois Craft Brewers Guild. Admission $25.</p><p><strong>Monday, May 20</strong><br /><a href="http://chefscollaborative.org/events/trash-fish-dinner-chicago/"><u><em>Trash Fish Dinner: the Best Seafood You&#39;ve Never Tried</em></u></a> at Big Jones. Asian carp, scup, dogfish, triggerfish, smelt and speckled trout have traditionally been discarded by fishermen, left off menus by chefs, and are virtually unknown to the general public. Presented by Chefs Collaborative, 10 of Chicago&rsquo;s best chefs turn trash fish into treasured dinner. Hosted by Big Jones chef Paul Fehribach with Avec&rsquo;s Erling Wu-Bower, Blackbird&rsquo;s Paul Kahan, North Pond&rsquo;s Bruce Sherman, Prairie Grass Café&rsquo;s Sarah Stegner and George Bumbaris, Trattoria No. 10&rsquo;s Laura Piper, Trenchermen&rsquo;s Michael and Patrick Sheerin, and Vie and Perennial Virant&rsquo;s Paul Virant. The dinner is sold out but add your name to the waitlist to be notified when seats become available. Weather permitting, Big Jones will open the patio. All proceeds benefit Chefs Collaborative. Admission $125.</p><p><strong>Tuesday, May 21</strong></p><p><a href="http://www.wbez.org/chinese-roots-mah-jongg-107010"><u><em>Chinese Roots of Mah Jongg</em></u></a> at the Chicago History Museum. Presented by the Chicago History Museum in collaboration with the Chinese-American Museum of Chicago, discuss the cross-cultural love of Mah Jongg over kosher tea. This event will be recorded for WBEZ&rsquo;s <em>Chicago Amplified</em>. Admission $8 for Chicago History Museum members, $10 general.</p><p><strong>Wednesday, May 22</strong><br /><a href="https://salsa3.salsalabs.com/o/50363/p/salsa/event/common/public/index.sjs?event_KEY=71605"><u><em>International Biodiversity Day</em></u></a> at The Field Museum. Travel the globe through the lens of photographer David Cavagnaro. Learn the geographic origins of our favorite fruits and vegetables, and the diaspora that&#39;s responsible for the diversity we have today. Tour the Edible Treasures Garden at the museum then taste food inspired by this year&#39;s plantings. Presented by the Field Museum, Peterson Garden Project, Seed Savers Exchange, and Jewell Events Catering, celebrating seed diversity. Admission $10.</p><p><strong>Thursday, May 23</strong><br /><a href="https://www.facebook.com/events/603603962992087/"><u><em>Meet the Market</em></u></a> at bellyQ. Presented by the Green City Market Junior Board, kick off this season&#39;s series with passed apps and featured cocktails from Koval Distillery and Green Acres Farm of North Judson, Indiana. Admission FREE, food complimentary, Koval cocktails additional and act as your donation.</p><p><em>Follow Louisa Chu <a href="https://twitter.com/louisachu"><u>@louisachu</u></a>.</em></p></p> Fri, 17 May 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-05/handpicked-chicago-food-and-drink-events-trash-fish-dinner-mah-jongg-and Recipes for Domesticity: Cookery, Household Management, and the Notion of Expertise http://www.wbez.org/series/chicago-amplified/recipes-domesticity-cookery-household-management-and-notion-expertise <p><p>How does one roast a fawn or properly set a dinner table for twelve? For centuries, people have been documenting and decoding the vast array of knowledge associated with domestic life, assembling cooking and household guides to assist with the tasks of daily living. Not merely collections of recipes and how-to instructions, these guides also document cultural patterns and give insight into the development of modern-day kitchen and cooking practices.</p><p>This exhibition, drawn primarily from the Rare Books Collection, provides a sampling of European and American cookbooks and domestic manuals from court chefs of the 15th century to cooking icons of the 20th century. Take a virtual tour of the collection <a href="http://www.lib.uchicago.edu/e/webexhibits/recipes/">here</a>.&nbsp;</p><p><strong>Julia Gardner</strong> is Head of Reader Services at the Special Collections Research Center, University of Chicago Library. She received a Master&rsquo;s of Science in Information degree from the University of Michigan School of Information. She earned a B.A. in English literature from Swarthmore College and a Ph.D. in English from the University of California, Riverside. In addition to providing reference assistance to SCRC&rsquo;s many visitors, Julia is active in the Center&rsquo;s exhibitions program and its instruction program, which last year hosted 100 classes.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/CHC-webstory_44.jpg" style="float: left;" title="" /></div><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p><p><br />Recorded live Saturday, May 4, 2013 at the University of Chicago&#39;s Regenstein Library.</p></p> Sat, 04 May 2013 13:07:00 -0500 http://www.wbez.org/series/chicago-amplified/recipes-domesticity-cookery-household-management-and-notion-expertise The Secret Financial Life of Food http://www.wbez.org/series/chicago-amplified/secret-financial-life-food-107231 <p><p><strong>Kara Newman</strong> began her career as a financial writer. The inspiration for her new book,&nbsp;<em>The Secret Financial Life of Food,</em> began with two little words in the financial newsweekly Barron&rsquo;s.&nbsp;Jim Rogers, a noted commodities expert, gave the following advice: &ldquo;Buy breakfast.&rdquo; He was talking about pork belly futures (which no longer trade) and frozen orange juice futures. That one little comment snapped into focus the point that agricultural commodities aren&rsquo;t abstract financial concepts &ndash; at heart, they&rsquo;re about food. Pork bellies become the bacon on your plate; frozen orange juice becomes the OJ in your glass. In the end, it&rsquo;s all about food.</p><div>The ups and downs of the commodities market &ndash; in Chicago and elsewhere - influence what we eat and what we pay for food. &nbsp;Many farmers study commodities prices to decide what and how much to plant. Chain restaurants use them to manage costs &ndash; if the price of beef is expected to spike, does it make sense to raise menu prices, or find an ingredient substitution? Commodities prices set a baseline for prices at supermarkets and greenmarkets alike -- and most people don&#39;t even realize it.</div><div>&nbsp;</div><div>Kara Newman is a spirits and cocktail writer based in New York. She is the Spirits Editor for Wine Enthusiast and her work appears in <em>The New York Times</em>, <em>Saveur</em>, <em>The San Francisco Chronicle</em>, <em>Arrive</em>, and <em>Sommelier Journal</em>, among other publications. Previously, she was vice president of Strategic Research at Thomson Reuters.</div><div>&nbsp;</div><div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/CHC-webstory_43.jpg" style="float: left;" title="" /></div></div><p>&nbsp;</p><p>&nbsp;</p><p><br /><br />Recorded live Monday, April 22, 2013 at&nbsp;Kendall College.</p></p> Mon, 22 Apr 2013 10:31:00 -0500 http://www.wbez.org/series/chicago-amplified/secret-financial-life-food-107231 The Old Girl Network: Charity Cookbooks and the Empowerment of Women http://www.wbez.org/series/chicago-amplified/old-girl-network-charity-cookbooks-and-empowerment-women-106994 <p><p>The Old Girl Network: Charity Cookbooks and the Empowerment of Women Presented by <strong>Janice Bluestein Longone</strong> Curator of American Culinary History, University of Michigan&rsquo;s Special Collections Division</p><div>Before mass media, communication and transit, the first wave of the women&rsquo;s movement was already active via the most ordinary of objects &ndash; the lowly cookbook. &ldquo;<em>Charity cookbooks</em>,&rdquo; a legacy of the Civil War, championed many causes: suffrage, education, temperance, prohibition, equal rights, working conditions, welfare, immigration, and legal rights and responsibilities, while benefiting churches, schools, sororities, the homeless, and others in need. The effort required to create, publish and distribute the books created networks of communication, which nurtured fledging political movements that transformed American culture. &nbsp;The books demonstrate how women worked together to help themselves, other women, and the outside world, while, along the way, the recipes and how-to advice in the books offer a compelling glimpse into America&rsquo;s cooking habits and its region-by-region culinary heritage.</div><div>&nbsp;</div><div>As many people do not understand why we preserve these ephemeral materials, we invite you to our illustrated lecture to see the politics just under every woman&rsquo;s nose (and, often, behind many men&rsquo;s backs). &nbsp;In short, if you think cookbooks are dull with nothing but recipes (as interesting as they may be) in them, then this is the lecture to prove you wrong!</div><div>&nbsp;</div><div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://llnw.wbez.org/styles/original_image/llo/insert-images/CHC-webstory_39.jpg" style="float: left;" title="" /></div></div><div>&nbsp;</div><div>&nbsp;</div><div>&nbsp;</div><div>&nbsp;</div><div>&nbsp;</div><div><br />Recorded live Saturday, April 20, 2013 at Kendall College.&nbsp;</div></p> Sat, 20 Apr 2013 14:38:00 -0500 http://www.wbez.org/series/chicago-amplified/old-girl-network-charity-cookbooks-and-empowerment-women-106994 The Flavor of Africa http://www.wbez.org/series/chicago-amplified/flavor-africa-107030 <p><p><strong>Wilbert Jones</strong> takes you on a culinary journey throughout the earth&#39;s second largest mass of land, Africa. This enormous continent contains 55 countries, where more than 1,500 languages are spoken. Jones will share his knowledge about the ancient Egyptian&#39;s daily diet, national dishes from several countries, traditional use of some unique ingredients as well as cooking techniques, and current food and beverage trends emerging out of Africa. He will also address the lack of African culinary presence in America and offers some solutions to increase visibility.</p><div>Wilbert Jones is the president of Chicago-based The Wilbert Jones Company, a 20 year old food/beverage product development and marketing company. He has written several African cuisine articles for both, food trade and consumer magazines. Jones is currently working on hosting a cable-television series, titled: &quot;<em>A Taste of Africa.</em>&quot;</div><div>&nbsp;</div><div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/CHC-webstory_42.jpg" style="float: left;" title="" /><br /><br /><br />&nbsp;</div></div><p><br /><br />Recorded live Saturday, March 23, 2013 at Kendall College.</p></p> Sat, 23 Mar 2013 12:59:00 -0500 http://www.wbez.org/series/chicago-amplified/flavor-africa-107030 From Cinnamon To Saffron: Demystifying Indian Cooking in the Western World http://www.wbez.org/series/chicago-amplified/cinnamon-saffron-demystifying-indian-cooking-western-world-105859 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/130119_CHC_From Cinnamon to Saffron.jpg" alt="" /><p><p>Right from the chicken curry served out of a food truck in a bustling New York city street, to the jhalmuri served at eat.st in King&rsquo;s Cross in London, Indian food today has become more mainstream and less exotic than it used to be. Everyone seems to like a taste of something Indian&mdash;a deep-fried samosa or a scoop of biryani&mdash;but they&rsquo;re often a little intimidated by what they believe it entails: long hours of slaving in front of the stove and a gazillion spices to pepper everything with.<br /><br />While volumes of text have been devoted to busting those myths, there aren&rsquo;t too many endeavors focused on making Indian cooking simpler, using ingredients sourced right out of a regular grocery store in the West. <strong>Ranjini Rao </strong>and her partner, Ruchira Ramanujam, recently wrote and published <a href="http://tadkapasta.wordpress.com/2012/12/12/our-ebook-mango-masala-60-indian-recipes-from-your-local-supermarket/"><em>Mango Masala: 60 Indian Recipes From Your Local Supermarket</em></a>, which demonstrates what a cinch Indian cooking really is in any kitchen, right from breakfast to snacks, full-fledged lunches to dinner spreads.<br /><br />Ranjini Rao is a marketing and social media co-ordinator at an online publishing company here in Chicago. She runs a food blog, <a href="http://tadkapasta.wordpress.com/">Tadka Pasta</a>, along with her partner Ruchira, and will highlight the practicalities of whipping up Indian food in the Western world and talk a little bit about her own journey as a writer, foodie, multicultural culinary enthusiast. She&#39;ll also talk about how she ended up crafting a cookbook with her best friend and share her insights into the world of digital publishing.</p></p> Sat, 19 Jan 2013 11:58:00 -0600 http://www.wbez.org/series/chicago-amplified/cinnamon-saffron-demystifying-indian-cooking-western-world-105859 The Frosting on the (Filipino) Cake: A family carries on their matriarch’s dessert legacy http://www.wbez.org/series/chicago-amplified/frosting-filipino-cake-family-carries-their-matriarch%E2%80%99s-dessert-legacy <p><p>If Philippine food and culture is a mystery to most of us, then Filipino desserts are a best kept secret.<br /><br />Join us for a look at some sweet ethnic history as<strong> Maribel (Delia) Anama </strong>talks about the influence her baking maven mother, Gloria, had on her while she was growing up in the Philippines. It was her mother&rsquo;s influence that led her to a career in baking, ultimately becoming an entrepreneur, opening her own sweet tooth emporium in Park Ridge. Delia will give us a look at the Philippine baking industry of years ago, its evolution, and what Filipino desserts and delicacies are like. And to prove that she is not sugarcoating the facts, Delia will bring Filipino rice cakes for us to sample.<br /><br />For the last 20 years, Delia Anama has been creating a sweet storm, working for such renowned places as Long Grove Confectionery Company, Panera Bread, Mrs. Fields, Long Grove Confectionery, Let Them Eat Cake, and Turano Baking Company, before realizing her dream and opening her own shop, <a href="http://www.mrsacupcakes-cookies.com">Mrs. A. Cupcakes@the Pickwick</a>, in Park Ridge.</p><p>&nbsp;</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/CHC-webstory_36.jpg" title="" /></div><p>Recorded live Saturday, January 12, 2013 at&nbsp;Kendall College School of Culinary Arts.</p></p> Sat, 12 Jan 2013 10:28:00 -0600 http://www.wbez.org/series/chicago-amplified/frosting-filipino-cake-family-carries-their-matriarch%E2%80%99s-dessert-legacy A Sun Wah BBQ tofu tour http://www.wbez.org/series/dynamic-range/sun-wah-bbq-tofu-tour-100552 <p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Tofu%20Processing%20Tour.jpg" style="height: 465px; width: 620px; " title="A worker at Sun Xien Soy Products preparing tofu curds for pressing. (Photo by Peter Engler)" /></div><p>Is there a food more polarizing than tofu? Many meat-eaters turn up their noses at the bland, jiggly stuff, while vegetarians praise it for its delicious versatility and ability to soak up any flavor.</p><p>But tofu was a staple of East Asian cuisine long before it became an object of debate in the U.S. If you want to try one of the area&rsquo;s finest examples, head to <a href="http://sunwahbbq.com/">Sun Wah BBQ</a>&nbsp;along the Argyle Street corridor in Chicago&rsquo;s Uptown neighborhood. Their off-menu special is roasted Beijing duck for two, served with plates of fluffy bao and crunchy daikon salad. But they also serve a variety of succulent tofu dishes even most die-hard meat-eaters can enjoy.</p><p>At Sun Wah and you&rsquo;re really buying and eating local: The restaurant makes all of its own tofu right here in town. Co-owner Kelly Cheng says her parents and sisters went on a &ldquo;literal machine hunt&rdquo; in Taiwan after their partners of 18 years pulled out of the business that ran their old North Side factory. The Chengs returned with a steam-powered beast of a machine worth almost $500,000, which now lives in the Sun Xien Soy Products factory they opened this year in Back of the Yards.</p><p>They only sell their tofu wholesale for now, but you can find some of their other products in a few of the Asian groceries along Broadway Avenue. Or, if you want to go straight to the source, the Chengs sometimes offer tours of the South Side factory. Earlier this month Culinary Historians of Chicago got a look inside and brought a tape recorder with them. You can hear Sun Wah&rsquo;s specialty go from beans to curd in the audio above.</p><p><em>Dynamic Range</em> showcases hidden gems unearthed from <em>Chicago Amplified&rsquo;s</em> vast archive of public events and appears on weekends. Kelly Cheng spoke at an event presented by the Culinary Historians of Chicago in June. Click <a href="http://www.wbez.org/amplified/tofu-processing-tour-sun-xien-soy-products-100154">here</a> to hear the event in its entirety.</p></p> Sat, 30 Jun 2012 07:00:00 -0500 http://www.wbez.org/series/dynamic-range/sun-wah-bbq-tofu-tour-100552