WBEZ | Kendall College http://www.wbez.org/content/kendall-college Latest from WBEZ Chicago Public Radio en Chicago Public Media Board of Directors Annual Meeting http://www.wbez.org/chicago-public-media-board-directors-annual-meeting-109248 <p><p>Join us&nbsp;in Kendall College&#39;s Skyline Room for the Chicago Public Media Board of Directors Annual Meeting. All Board meetings are open to the public.</p><div><div>Here is an opportunity for the public to:</div><ul><li>Acknowledge incoming and outgoing board members.</li><li>Hear department and Community Advisory Council year end updates.&nbsp;</li></ul><div><p><a href="http://goo.gl/maps/yqldQ">http://goo.gl/maps/yqldQ</a></p><p>Light refreshments will be provided and parking is available.&nbsp;&nbsp;</p><p>&nbsp;</p></div></div><p>&nbsp;</p></p> Mon, 25 Nov 2013 15:46:00 -0600 http://www.wbez.org/chicago-public-media-board-directors-annual-meeting-109248 Chicago Chef Battle: Dessert Edition http://www.wbez.org/chicago-chef-battle-dessert-edition-108704 <p><div>Now in its sixth year, the Chef Battle takes on a sweet twist with a long-awaited <em>Dessert Edition</em>. Five local chefs will face off in the effort to create the best dessert using Kilogram Teas from Intelligentsia as a shared ingredient.&nbsp;</div><div>&nbsp;</div><div>Chefs confirmed so far include: <strong>Ben Roche</strong> formerly of MOTO, <strong>Dinah Grossman</strong> from <a href="http://cheaptart.com/">Cheap Tart</a>, <strong>Jonathan Ory </strong>of <a href="http://badwolfcoffee.com/">Bad Wolf Coffee</a>, <strong>Dana Cree</strong> from <a href="http://blackbirdrestaurant.com/">Blackbird</a> and (as always!) <strong>Jessica Oloroso</strong> of <a href="http://blackdogchicago.com/">Black Dog Gelato</a>.&nbsp;</div><div>&nbsp;</div><div>Each attendee is invited to satisfy their sweet tooth in a delicious evening with five outstanding chefs representing the best in pastries, cakes, gelatos. Kendall College will provide savory bites for palate cleansing, and Goose Island Beer and Intelligentsia Coffee will provide beverages. At the end of it all, the audience chooses which dessert is the best!&nbsp;</div><div>&nbsp;</div><div><span style="color:#b22222;"><strong>Online Tickets are no longer available. &nbsp;There will be limited walk up sales at 7:00 PM. &nbsp;Credit Cards Only.</strong></span></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/CB_webtile.jpg" title="" /></div></div><p>&nbsp;</p><p><strong>Thank you to our generous chefs and sponsors!</strong></p><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.ngelaw.com/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/NGE_stacked-logo.jpg" title="" /></a></div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Wine%20Goddess_logo.jpg" style="height: 101px; width: 300px;" title="" /></div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><a href="https://www.cityeats.com/chicago"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/CityEats_cobrand_logo.jpg" style="height: 214px; width: 200px;" title="" /></a></div></div></div><div class="image-insert-image ">&nbsp;</div></div></div><div class="image-insert-image ">&nbsp;</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/Kilogram_center_black_lrg.jpg" style="height: 113px; width: 300px;" title="" /></div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/WFM-logo_green.jpg" title="" /></div><div class="image-insert-image ">&nbsp;</div></div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/blackbird_Orange.jpg" style="height: 108px; width: 300px;" title="" /></div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/BDG_Frame_0.jpg" title="" /></div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/cheap_tart_logo.jpg" style="height: 266px; width: 250px;" title="" /></div><div class="image-insert-image "><img alt="" src="https://si0.twimg.com/profile_images/2802384175/de42817615933c19572252fedcd7a5a6.jpeg" style="width: 240px; height: 243px;" /></div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/GooseIsland_Corporate_Logo_Hi_Res_0.jpg" style="height: 246px; width: 250px;" title="" /></div><div class="image-insert-image ">&nbsp;</div></div></div></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/kc_logo_cmyk.jpg" title="" /></div></p> Wed, 18 Sep 2013 10:23:00 -0500 http://www.wbez.org/chicago-chef-battle-dessert-edition-108704 Aye, there’s the rub! Chicago’s Bold BBQ History http://www.wbez.org/aye-there%E2%80%99s-rub-chicago%E2%80%99s-bold-bbq-history-107822 <p><div>Come on down to our tasty talk to hear one of Chicago&rsquo;s rising pit masters give us the skinny on ribs. <strong>Jared Leonard </strong>will regale us with his rub on different aspects of BBQ history: its historical significance to American culture, its regional differences, and how BBQ has evolved in our toddlin&rsquo;</div><div>town over the past 100 years.</div><div>&nbsp;</div><div>Quoth Leonard: &ldquo;Until the past decade, Chicago had 2 distinct styles of</div><div>BBQ: Southside Chicago BBQ and Northside Tavern Style BBQ. The latter is a far cry from traditional BBQ rules, and is being ushered out of the city by a wave of new Southern-style REAL BBQ restaurants.&rdquo;</div><div>&nbsp;</div><div>He continues: &ldquo;This new wave of BBQ to hit the Northside of Chicago is full of southern authenticity, and has people scratching their heads at the old sauced-up, boiled, fall-off-the-bone ribs served in old-time Chicago taverns.&rdquo;</div><div>&nbsp;</div><div>We&rsquo;ve just given you the tip of Leonard&rsquo;s talk. For a full slab of savory history (and to-die-for rib samples and a cornbread demo and tasting), come share the passion.</div><div>&nbsp;</div><div>Speaker bio:</div><div>Co-founder of the Windy City BBQ Classic, Chicago&rsquo;s only BBQ Pitmaster competition, Jared Leonard is the owner of Rub BBQ Company, at Lunt and Western, (rubbbqcompany.com) &lrm;where he dishes out authentic wood-fired BBQ.</div><div>Leonard also teaches the art of BBQ at his 3-year-old establishment, and so far has taught more than 4,000 aficionados. &ldquo;Teaching people about the history of BBQ and its many styles, that&rsquo;s what keeps me going. This is what I was put on earth to do!&rdquo;</div><div>&nbsp;</div><div>More about this event <a href="http://www.greatermidwestfoodways.com/index.php/page/CHCJuly2013.html">here</a>.&nbsp;</div></p> Mon, 24 Jun 2013 10:59:00 -0500 http://www.wbez.org/aye-there%E2%80%99s-rub-chicago%E2%80%99s-bold-bbq-history-107822 Let’s Get Canned: A Homey History of Preserving http://www.wbez.org/let%E2%80%99s-get-canned-homey-history-preserving-107476 <p><div>May God bless whoever invented canning.&nbsp;</div><div>&nbsp;</div><div>Come join us and learn how canning got its start and changed civilization and the culinary world forever. Our speaker will tell us a tale of preservation heritage and share a number of tips on modern home canning that she offers in her new book, <em>Put &lsquo;em Up! Fruit</em>.&nbsp;</div><div>&nbsp;</div><div><strong>Sherri Brooks</strong>&nbsp;points out that with an increasing number of people growing their own food, and shopping at farmers&rsquo; markets, there&rsquo;s a growing demand for information on extending the life of seasonal fruits. And she&rsquo;s ready to teach us city dwellers a thing or two on how easy it is to preserve fruits. (Homemade peach preserves, here I come!)&nbsp;</div><div>&nbsp;</div><div>Copies of Sherri&rsquo;s book will be available for purchase and signing, with profits used to fund the Culinary Historians of Chicago.</div><p>More information about this event <a href="http://www.greatermidwestfoodways.com/index.php/page/CHCJune2013.html">here.</a></p></p> Fri, 31 May 2013 15:04:00 -0500 http://www.wbez.org/let%E2%80%99s-get-canned-homey-history-preserving-107476 Bev-O-Metrics: Taste-Profiling Beverages with Spectroscopy http://www.wbez.org/bev-o-metrics-taste-profiling-beverages-spectroscopy-107470 <p><div>Come explore the basics of taste and taste perceptions and then focus on flavor profiles of liquids, from morning java to cooling afternoon soda to crisp evening wine. Spectral data from nuclear magnetic resonance (NMR) can detect specific analytes but offers also a broader window into the overall profile of these drinks. This presentation will examine how these profiles relate to genomics and metabolomics and how these complex profiles can be determined and used under real world conditions for education and enjoyment. And put theory to delicious practice &mdash; with taste tests.</div><div>&nbsp;</div><div><strong>Subha R. Das</strong> completed his PhD at Auburn University on the synthesis of nucleosides as antiviral agents. Then, as a postdoctoral research fellow at the University of Chicago, he examined the molecular mechanisms of RNA based enzymes. Over the years, the long hours spent on research and a deep dissatisfaction with cardboard offerings that passed as pizza in the trenches of academia, led him to hone his subsistence skills to maximize flavor in minimal time. Drawing on this and advances in molecular cuisine, Das created The Kitchen Chemistry Sessions at Carnegie Mellon University in 2009. These courses teach chemistry through the real-world context of food, cooking and molecular cuisine. Besides his courses, Das has organized workshops on molecular cuisine for students in grades four through twelve. Das and his students&rsquo; exhibition &ldquo;Taste of Chemistry&rdquo; has been invited to the Geek Art/Green Innovators Festival in Pittsburgh. &nbsp;An assistant professor in the Department Of Chemistry at Carnegie Mellon University, Das&rsquo;s research interests lie in the chemistry of nucleic acids and their applications to biochemistry and nanobiotechnology. &nbsp;His educational goals include communicating and advancing science, particularly chemistry, by making it palatable to a broader audience.</div><div>&nbsp;</div><div>More information about this event <a href="http://www.greatermidwestfoodways.com/index.php/page/CFRJuly2013.html">here.&nbsp;</a></div></p> Fri, 31 May 2013 13:55:00 -0500 http://www.wbez.org/bev-o-metrics-taste-profiling-beverages-spectroscopy-107470 If Recipes Could Talk: Wisconsin Foods and the Stories They Tell http://www.wbez.org/if-recipes-could-talk-wisconsin-foods-and-stories-they-tell-107464 <p><div>Wisconsin&rsquo;s culinary traditions, both past and present, reflect the richness of an ethnically and agriculturally diverse region. Author <strong>Terese Allen</strong> shares the stories behind--and recipes for--such varied foodways as cream puffs, Hmong egg rolls and the Friday night fish fry. From Ojibwe wild rice to arugula pesto pasta, she tracks the amazing cornucopia of what Wisconsinites have gathered, grown, produced, cooked, and eaten.</div><div>&nbsp;</div><div>Terese Allen has written scores of articles and books about Wisconsin&#39;s food traditions and culinary culture, including the award-winning <em>The Flavor of Wisconsin</em>, <em>The Flavor of Wisconsin for Kids</em>, and <em>Wisconsin Local Foods</em> <em>Journal</em>. She is food editor for <em>Organic Valley</em> and a columnist for <em>Edible Madison</em> and<em> Edible Door County</em> <em>magazines</em>. Terese is president and a founding member of the Culinary History Enthusiasts of Wisconsin (CHEW) and past president of REAP Food Group, a cutting-edge food and sustainability organization in southern Wisconsin. Visit her website at tereseallen.com.</div><div>&nbsp;</div><div>More information about this event <a href="http://www.greatermidwestfoodways.com/index.php/page/CFRJune2013.html">here</a>.&nbsp;</div></p> Fri, 31 May 2013 13:40:00 -0500 http://www.wbez.org/if-recipes-could-talk-wisconsin-foods-and-stories-they-tell-107464 The Secret Financial Life of Food Event http://www.wbez.org/secret-financial-life-food-event-106474 <p><p><strong>Kara Newman</strong> began her career as a financial writer. &nbsp;Her inspiration for The Secret Financial Life of Food &nbsp;began with two little words in the financial newsweekly Barron&rsquo;s.&nbsp;<strong>Jim Rogers</strong>, a noted commodities expert, gave the following advice: &nbsp;&ldquo;Buy breakfast.&rdquo; He was talking about pork belly futures (which no longer trade) and frozen orange juice futures. &nbsp;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 &nbsp;- 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>More information about this event <a href="http://www.greatermidwestfoodways.com/index.php/page/CFRApril2013.html">here.</a></div></p> Thu, 04 Apr 2013 11:42:00 -0500 http://www.wbez.org/secret-financial-life-food-event-106474 The Old Girl Network: Charity Cookbooks and the Empowerment of Women http://www.wbez.org/old-girl-network-charity-cookbooks-and-empowerment-women-106081 <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>The Culinary Historians of Chicago had its first meeting in 1993, and we&rsquo;re celebrating our 20th anniversary this year with a special lecture: &nbsp;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><div>In addition to being Curator of American Culinary History at the University of Michigan&rsquo;s Special Collection Division at the Hatcher Library, Jan Longone is proprietor of The Wine and Food Library, America&rsquo;s oldest antiquarian culinary bookshop. Ms. Longone is also founder and honorary chair of the Culinary Historians of Ann Arbor. &nbsp;Among her many other activities was helping to develop MSU&rsquo;s &ldquo;Feeding America&rdquo; website.</div><div>&nbsp;</div><div>More information about this event <a href="http://www.greatermidwestfoodways.com/index.php/page/CHCApril2013.html">here.</a></div></p> Wed, 13 Mar 2013 16:30:00 -0500 http://www.wbez.org/old-girl-network-charity-cookbooks-and-empowerment-women-106081 The Flavor of Africa http://www.wbez.org/flavor-africa-105744 <p><p>Please join <strong>Wilbert Jone</strong>s as he 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>* &nbsp;* &nbsp;*</div><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>More information on this event <a href="http://www.culinaryhistorians.org">here.</a></div></p> Mon, 25 Feb 2013 16:11:00 -0600 http://www.wbez.org/flavor-africa-105744 Soup & Bread: Building Community One Pot at a Time http://www.wbez.org/soup-bread-building-community-one-pot-time-105691 <p><p><strong>Martha Bayne</strong> explores the social role of soup and its history as a tool for both building community and fostering social justice. She examines the classic model of a soup kitchen, national initiatives like Empty Bowls fundraisers and Sunday Soup dinners, as well as casual soup swaps and community soup cookoffs. Soup, she explains, means different things to different groups: For the activists of Food Not Bombs, the act of serving soup can be a political statement; to others it can be art practice, social service, or ministry. But though the context may change, the essential connection remains the same: In extending hospitality over the soup pot, a connection is formed and community ties are strengthened.</p><div>Martha Bayne is a Chicago-based writer and editor and author of <em>Soup &amp; Bread</em></div><div><em>Cookbook: Building Community One Pot at a Time</em> (Agate/Surrey Books, 2011).</div><div>She launched Soup &amp; Bread, a free community meal and hunger-relief fundraiser, at the Chicago bar the Hideout in 2009. Since then this annual winter tradition has raised more than $30,000 for a range of local food pantries and soup kitchens, and brought together food activists, farmers, celebrity chefs, and amateur cooks around a common pot of soup.</div><div>&nbsp;</div><div>There will be soup and bread afterwards. If you wish to bring soup to share afterwards, please alert <strong>Catherine Lambrecht</strong> using the reservation contact information.</div><div>&nbsp;</div><div>This program is hosted by the Chicago Foodways Roundtable. To reserve, please</div><div>e-mail: chicago.foodways.roundtable@gmail.com, then leave your name and how many people in your party.</div><div>&nbsp;</div><div>More on this event <a href="http://www.culinaryhistorians.org">here.</a></div></p> Fri, 22 Feb 2013 14:47:00 -0600 http://www.wbez.org/soup-bread-building-community-one-pot-time-105691