WBEZ | pie http://www.wbez.org/tags/pie Latest from WBEZ Chicago Public Radio en Pi Day makes math delicious http://www.wbez.org/news/culture/pi-day-makes-math-delicious-111699 <p><p>Every circle, no matter if it&rsquo;s a pea or a planet, has the same circumference-diameter ratio. That ratio is pi.</p><p>It&rsquo;s also a number. One that&rsquo;s not easy to quantify. Its digits go on and on and on&mdash;forever.</p><p>Pi has some interesting real-world applications: sound waves, global navigation, even rainbows have connections to pi.</p><p>Most people say pi equals about 3.14.</p><p>That&rsquo;s why Pi Day is celebrated by math geeks around the world on the March 14.</p><p>This year is especially exciting because it&rsquo;s Pi Day to the fourth decimal point: 3.1415.&nbsp;</p><p>That won&rsquo;t happen again for a hundred years.</p><p>In 2009, the U.S. House of Representatives jumped onto the math party wagon and issued <a href="http://www.gpo.gov/fdsys/pkg/BILLS-111hres224eh/pdf/BILLS-111hres224eh.pdf">House Resolution 224</a>, designating March 14 as Pi Day.</p><p>Amid a dozen whereases was concern that American students were lagging behind in math and science compared to kids in other countries.</p><p>Lots of math teachers didn&rsquo;t need a House resolution to get their kids excited about math. That&rsquo;s true for Mara Lewis, who teaches 7th grade math at Catalyst Maria charter school in Chicago.</p><p>She remembers celebrating Pi Day when she was a kid.</p><p>&ldquo;I specifically remember we used to have this contest of who could find these hidden shirts that had pi, 3.14, all over it,&rdquo; she said. &ldquo;And I still have a shirt that I won because I found it. So I&rsquo;ve been talking to them about this before I introduced what pi was to them.&rdquo;</p><p>Sofia Salazar, one of Lewis&rsquo; students, is catching on.</p><p>&ldquo;I think it&rsquo;s interesting because it&rsquo;s one whole number with so many digits behind it,&rdquo; she said. &ldquo;And you can use it for so many different things.&rdquo;</p><p>When asked what she already knows about pi, she offers a nuanced answer:</p><p>&ldquo;Well, it depends which one you&rsquo;re talking about. But pi would be 3.14 or the delicious dessert, which is my favorite.&rdquo;</p><p>There&rsquo;s no real connection between mathematical pi and food pie, and math teachers aren&rsquo;t the only ones buying into the fun.</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/150313%20pie.jpg" title="Employees at Hoosier Mama pie shop in Evanston prepare for this year’s Epic Pi Day. (WBEZ/Greta Johnsen)" /></div><p>Paula Haney runs Hoosier Mama pie shop.</p><p>&ldquo;Pi Day is probably third after Christmas and Thanksgiving,&quot; Haney said. &quot;It&rsquo;d be Thanksgiving, then Christmas, then Pi Day.&rdquo;</p><p>As she slices and squeezes tiny key limes, she says she and her husband opened their first pie shop on March 14, 2009, the first unofficial official Pi Day.</p><p>Since then, they&rsquo;ve learned just what a big deal Pi Day is. Last year, their shop in Evanston exceeded expectations.</p><p>&ldquo;Rachel, who was managing the front that day, was on a step stool yelling out what pies we had and what pies we didn&rsquo;t,&rdquo; Haney said. &ldquo;We couldn&rsquo;t keep the menu board written fast enough.&rdquo;</p><p>Haney says on a typical Saturday, she makes about 170 pies. This year, she&rsquo;s prepping for more than 400.</p><p>All the attention may be igniting enthusiasm among students, but so far, Pi Day hasn&rsquo;t done much to change how American kids rank in math compared to the rest of the world. But teacher Mara Lewis thinks it&rsquo;s fun to keep trying.</p><p>&ldquo;I think it&rsquo;s a nice way to make math relevant and see, you know, 3.14, we use numbers in everyday life, March 14th. It could definitely be incorporated into standardized testing and also used as a break from it&hellip;the kids are very excited about it, so it&rsquo;s exciting for me as a teacher.&rdquo;</p><p>And after all, Pi Day is really about making math as delicious as possible.</p></p> Fri, 13 Mar 2015 14:34:00 -0500 http://www.wbez.org/news/culture/pi-day-makes-math-delicious-111699 Boxing Day: traditional and not so traditional food http://www.wbez.org/blogs/louisa-chu/2012-12/boxing-day-traditional-and-not-so-traditional-food-104560 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8309958169/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bangbangchristmasmince.jpg" style="height: 414px; width: 620px;" title="Pear Brandy Mince pie from Bang Bang Pie Shop in Chicago (WBEZ/Louisa Chu)" /></a></p><div class="image-insert-image "><div class="image-insert-image " style="text-align: start;">Around the world, the day after Christmas marks <a href="http://en.wikipedia.org/wiki/Boxing_Day">Boxing Day</a>, <a href="http://en.wikipedia.org/wiki/St._Stephen's_Day">St. Stephen&#39;s Day</a>, and the <a href="http://www.officialkwanzaawebsite.org/KwanzaaActivities2011.html">first day of Kwanzaa</a> this year. But in our city, it&#39;s mostly back to work.</div><div class="image-insert-image " style="text-align: start;">&nbsp;</div><div class="image-insert-image " style="text-align: start;">The <a href="http://www.snopes.com/holidays/christmas/boxingday.asp">origins of Boxing Day</a> are disputed and may be lost to history, but today it&#39;s celebrated much like we celebrate our neo-traditional Black Friday, with post holiday sales shopping, sports watching, and leftovers eating.</div><div class="image-insert-image " style="text-align: start;">&nbsp;</div><div class="image-insert-image ">Few traditional dishes exist for this day, but St. Stephen&#39;s Day pie, essentially cottage or shepherd&#39;s pie, uses leftover meat. In Catalonia their&nbsp;<em>canelons</em>, essentially canneloni but smothered in béchamel then baked golden brown, does the same.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">The <a href="http://www.ehfop.org/">Ernest Hemingway Foundation of Oak Park will observe Boxing Day</a> with traditional English food, music, and a live performance by the Readers Theater at the <a href="https://maps.google.com/maps?q=Hemingway+Birthplace+Home&amp;ll=41.895729,-87.794881&amp;spn=0.009248,0.006523&amp;hq=Hemingway+Birthplace+Home&amp;radius=15000&amp;t=m&amp;z=16&amp;iwloc=A">Hemingway Birthplace Home</a>.&nbsp;Bring a food item to donate to the <a href="http://www.oprffoodpantry.org/">Oak Park River Forest Food Pantry</a> and receive $2 off admission.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">In my home, I&#39;m eating leftover&nbsp;<a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/bang-bang-pie-chicago.html">Pear Brandy Mince</a> and <a href="http://www.bangbangpie.com/pies/">Gingerbread Custard</a> pie and yes, back to work &mdash; mostly.</div><div class="image-insert-image ">&nbsp;</div></div><div class="image-insert-image " style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8311016022/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bangbangchristmasgingerbread.jpg" style="height: 415px; width: 620px;" title="Gingerbread Custard pie from Bang Bang Pie Shop in Chicago (WBEZ/Louisa Chu)" /></a></div></p> Wed, 26 Dec 2012 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2012-12/boxing-day-traditional-and-not-so-traditional-food-104560 Eat this, drink that: pie, chocolate, and Election Day http://www.wbez.org/blogs/louisa-chu/2012-11/eat-drink-pie-chocolate-and-election-day-103617 <p><p style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/sets/72157631914744848/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/truffleberrypumpkinpie.jpg" style="height: 411px; width: 620px; " title="Mini pumpkin ginger pie pop by Truffleberry Market at Kenmore Craftsman Brand Live Experience in Chicago (WBEZ/Louisa Chu)" /></a></p><p><u><strong>Friday, November 02</strong></u></p><p><a href="http://lyceefallfrenchmarket.com/Home.html">The Lycée Fall French Market</a>&nbsp;at the&nbsp;<a href="http://www.lyceechicago.org/">Lycée Français de Chicago</a>&nbsp;(aka the French International School)&nbsp;kicks off Friday&nbsp;night with a French Vietnamese preview party catered by <a href="http://www.haiyenrestaurant.com/">Hai Yen</a>. The menu includes&nbsp;a <em>bánh cuốn nhân thịt </em>appetizer (steamed rice crêpes with ground pork, shrimp, and wood ear mushrooms, served with pork patties), a <em>gà kho sả ớt</em> main course (lemongrass chicken), a <em>chè chuối</em> dessert (banana with tapioca, coconut milk, and peanuts),&nbsp;<em>cà phê sữa</em> (Vietnamese coffee), and much, much more. During the weekend market, a bistro <em>éphémère</em>&nbsp;will serve&nbsp;<em>bœuf bourguignon</em> and more, plus there will be crêpes. Check out the chef demos, especially the Butcher &amp; Larder&#39;s <em>magnifique</em> Monsieur Rob Leavitt.&nbsp;Proceeds from the market will be used to provide need-based scholarships for students. Admission $45 Friday dinner; $5 weekend market.</p><p><u><strong>Saturday, November 03</strong></u></p><p><a href="http://southsidepie.wordpress.com/">Hyde Park&rsquo;s &quot;First Annual&quot; South Side Pie Challenge</a> at <a href="http://www.ray.cps.k12.il.us/">William H. Ray Elementary School</a> is a celebration of fall and holiday pies. All pies will be available for purchase to the public after the winners are chosen at $3 per slice. All proceeds will be donated to the <a href="http://www.hpkifc.org/HydeParkKenwoodHunger.htm">Hyde Park &amp; Kenwood Hunger Programs</a>. Judges will include the Hungry Hound himself, Steve Dolinsky; PieBox chef/owner Adrienne Blumthal; Kendall College Baking and Pastry Chef Instructor Belinda Brooks; and more. Admission FREE, $25 registration to enter pie in the contest, $3 per slice simply to eat.</p><p><u><strong>Sunday, November 04</strong></u></p><p>The Chicago Humanities Festival presents <a href="http://www.chicagohumanities.org/Genres/Arts-And-Architecture/2012f-United-States-of-Chocolate.aspx">the United States of Chocolate</a> at&nbsp;<a href="http://www.fwparker.org/">Francis W. Parker School</a>,&nbsp;with WBEZ&#39;s own Odette Yousef, chocolate maker Shawn Askinosie of <a href="http://www.askinosie.com/">Askinosie Chocolate</a>, and Vosges rep Caroline Lubbers. Springfield, Missouri based Shawn Askinosie is a criminal defense lawyer turned chocolate maker, changing the world through chocolate, with frequent worldwide farmer visits, to bean to bar production. My desert island chocolate bar may be his <a href="http://www.askinosie.com/p-167-dark-chocolate-malted-milk-collabaration-bar.aspx">Dark Chocolate + Malted Milk CollaBARation Bar</a>, though I haven&#39;t tasted his <a href="http://www.askinosie.com/p-183-peppermint-bark-large.aspx">Bean to Bark Peppermint Bark</a> yet. Yes, there will be samples. Admission $15 general, $5 teachers and students.</p><p><u><strong>Monday, November 05</strong></u></p><p>Lula Cafe&#39;s inaugural <a href="http://www.lulacafe.com/lula/hourspages.html">&quot;Chef&#39;s&quot; Dinner</a> benefits <a href="http://www.comfortstationlogansquare.com/2012/10/115-logan-square-chefs-dinner-to.html">Comfort Station</a> in Logan Square. A six course fall feast will be created by neighborhood chef friends: Longman &amp; Eagle&#39;s Jared Wentworth, Yusho&#39;s Matthias Merges, Telegraph&#39;s Johnny Anderes, Top Chef&#39;s Beverly Kim, forthcoming Fat Rice&#39;s Abraham Conlon, and Lula&#39;s own Jason Hammel.&nbsp;The dinner will be the first of an annual series to benefit arts and community organizations in Logan Square. Comfort Station is a multidisciplinary arts space housed in a historic way station that provides free, art, music, film, and literary programming to the local community. Admission&nbsp;$175 all-inclusive (cocktails, hors d&rsquo;oeuvres, six-course dinner, wine, tax, and gratuity).</p><p><u><strong>Tuesday, November 06</strong></u></p><p>WBEZ&#39;s <a href="http://www.wbez.org/member-meet-election-edition-103498">Member Meet-Up: Election Edition</a> at <a href="http://schubas.com/Shows/11-06-2012+An+Election+Night+Viewing+Party">Schubas Tavern</a>&nbsp;welcomes members and news junkies to watch election results on the big screen. Members get a free beer courtesy of Goose Island, plus there will be a free Red &amp; Blue Champagne toast for all, and bring your &quot;I Voted&quot; stub to receive one free dessert with the purchase of any entrée. Remember your <a href="http://services.chicagopublicmedia.org/site/PageNavigator/ACTIVE%20PAGES%20IN%20USE/Pledge_Portal">MemberCard</a>! Admission FREE, food and drink additional.</p><p><u><strong>Wednesday, November 07</strong></u></p><p>WBEZ&#39;s<em>&nbsp;</em><a href="http://www.wbez.org/live-remote-broadcast-post-election-edition-103598"><em>Morning Shift</em> live remote broadcast: Post Election Edition</a> at the <a href="http://www.wishbonechicago.com/dining/westloop/">Wishbone in the West Loop</a> welcomes you to join host Tony Sarabia for day-after-the-election analysis, debriefing, and discussion &mdash; and remember the cheese grits. Admission FREE, food and drink additional.</p></p> Fri, 02 Nov 2012 12:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-11/eat-drink-pie-chocolate-and-election-day-103617 The season of soup, bread and pie http://www.wbez.org/blogs/louisa-chu/2012-04/season-soup-bread-and-pie-98220 <p><p style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/7071318617/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/soupbreadchili.jpg" style="width: 600px; height: 399px;" title="Vegetarian chili with sour cream (WBEZ/Louisa Chu)" /></a></p><p style="text-align: left; "><span style="text-align: left; ">It&#39;s <a href="http://www.wbez.org/eight-forty-eight/2012-03-05">no secret</a> we love soup and bread around here&mdash;the pairing of the fluid and staple foods, as well as the homegrown social culinary movement, <a href="http://soupandbread.net/">Soup &amp; Bread</a>. This past Wednesday we communed for the end of the season&mdash;the <a href="http://soupandbread.net/2012/04/09/soup-bread-pie-the-last-soup/">Last Soup</a> as it&#39;s come to be known&mdash;with the holy trinity, which now includes a traditional rite of pies.</span></p><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/7071326897/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/soupbreaddonations.jpg" style="width: 600px; height: 399px; " title="Soup &amp; Bread donations (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left; ">S&amp;B founder and <a href="http://www.agatepublishing.com/book/?GCOI=93284100140700">author</a> Martha Bayne reported that over $500 was raised this week alone, this week for the <a href="http://thenewcom.com/logansquare/warmingcenter/">Warming Center </a>in Logan Square, edging ever closer to the $30,000 lifetime S&amp;B goal. While the season is over at <a href="http://www.hideoutchicago.com/event/102429/">The Hideout</a>, you can still catch&nbsp;<a href="http://www.wbez.org/soup-and-bread-building-community-one-pot-time-martha-bayne-98178">Soup and Bread: Building Community One Pot at a Time with Martha Bayne</a> on April 26 at&nbsp;Café Society with WBEZ, as well as Soup &amp; Bread: Radical Hospitality One Pot at a Time on May 5 at the <a href="http://www.wbez.org/blog/louisa-chu/2012-02-22/when-food-or-drink-art-96648">Smart Museum Feast</a> exhibition <a href="http://smartmuseum.uchicago.edu/symposium/">symposium, Of Hospitality</a>.</div><div class="image-insert-image " style="text-align: center; ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/7074364429/"><img adorable="" alt="" class="image-original_image" louisa="" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/soupbreadburgoo.jpg" style="width: 600px; height: 399px; " title="Forrest Turner's burgoo (WBEZ/Louisa Chu)" wbez="" woodland="" /></a></div><div class="image-insert-image " style="text-align: left; ">I have to admit that while I was en route, I texted my friend Mike Sula to ask if he could please save me a taste of his soup because I knew it would go fast, and in fact it did. Mike&nbsp;shows-and-tells the making-of his&nbsp;&quot;burgoo of adorable woodland creatures&quot; <a href="http://www.chicagoreader.com/Bleader/archives/2012/04/13/a-burgoo-of-adorable-woodland-creatures">here</a>&nbsp;at the <em>Reader</em>.</div><div class="image-insert-image " style="text-align: center; ">&nbsp;</div><div class="image-insert-image " style="text-align: center; "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/7071273087/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/soupbreadpie_0.jpg" style="width: 600px; height: 399px;" title="Minny's chocolate pie (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left; ">My friend and blue ribbon award winning pie queen <a href="http://www.greatermidwestfoodways.com/index.php/page/14.html">Catherine Lambrecht</a> brought a pair of &quot;<a href="http://www.foodandwine.com/recipes/minnys-chocolate-pie">Minny&#39;s chocolate pies</a>,&quot; sans secret ingredient from <em>The Help</em>, to add to the <a href="http://instagr.am/p/JV1iv9m-0N/">exquisite pie table still life</a>&mdash;that is before it was rightfully ravaged.</div><div class="image-insert-image " style="text-align: left; ">&nbsp;</div><div class="image-insert-image " style="text-align: left; ">But more than we love soup, bread, and even pie, we adore Martha. What she&#39;s created is far more than a modestly self-described &quot;<a href="http://soupandbread.net/about-soup-and-bread/">free weekly soup dinner</a>.&quot; What she&#39;s created is priceless.</div></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; ">&nbsp;</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/7074394407/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/soupbreadmartha.jpg" style="width: 600px; height: 399px; " title="Soup &amp; Bread founder and author Martha Bayne (WBEZ/Louisa Chu)" /></a></div></div></div></div></div><p>&nbsp;</p></p> Sat, 14 Apr 2012 06:55:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-04/season-soup-bread-and-pie-98220 A secret history of Indiana pie http://www.wbez.org/story/dessert/secret-history-indiana-pie <img typeof="foaf:Image" src="http://llnw.wbez.org//sugar cream pie.jpg" alt="" /><p><div>As you bake the final sweets of this holiday season you may want to consider a recipe from our neighbor to the southeast. Boston cream pie may have found its way into our shared dessert lexicon, but what about Hoosier cream pie? Or Indiana persimmon pie?</div><div>&nbsp;</div> <div>I was unfamiliar with these regional treats until I heard <a target="_blank" href="http://www.chicagopublicradio.org/Content.aspx?audioID=26197&amp;gsatype=amplified">this lecture</a> by pastry chef Paula Haney. Haney has cultivated a devoted following in Chicago with her perfect pies - lemon chess; pork, sage and apple; lattice topped blueberry - since founding <a target="_blank" href="http://www.hoosiermamapie.com/">Hoosier Mama Pie Company</a> in 2005.&nbsp; (Her breakfast special, a cup of coffee and a slice of pie, makes any winter morning better.) But here, Haney unveils the secret history of Indiana pies,&nbsp;from the Amish inspired &ldquo;desperation pies&rdquo; of her Indianapolis youth, to pies made from exotic native fruits like the wild American persimmon, paw paw, and custard apple. In the audio excerpt posted above, Haney goes into the delicious history the sugar cream or Hoosier cream pie, <a target="_blank" href="http://www.wsbt.com/news/local/38610802.html">Indiana&rsquo;s official state pie</a> as of 2009. (According to Haney, at the time of this lecture there was heated debate between the sugar cream camp and the persimmon custard camp.)</div><div>&nbsp;</div> <div><a target="_blank" href="http://www.chicagopublicradio.org/Content.aspx?audioID=26197&amp;gsatype=amplified">Click here</a> to hear the rest of Haney's talk, including a section about the South Side&rsquo;s endangered pie species, the bean pie. If you want a taste of Indiana's official pie, Hoosier Mama carries it in their West Town shop. Or, you can go on a pie pilgrimage and follow the <a target="_blank" href="http://indianafoodways.com/index.php/indiana-culinary-trails/hoosier-pie-trail.html">Hoosier Pie Trail</a>! Better yet, make your own, using a recipe like <a target="_blank" href="http://www.turkeycreeklane.com/?p=317">this one from Turkey Creek Lane</a>.</div> <div>&nbsp;</div> <div><a href="../../../../../../series/dynamic-range"><em>Dynamic Range</em></a><em> showcases hidden gems unearthed from Chicago Amplified's vast archive of public events and appears on weekends. Haney&rsquo;s talk was presented by The Greater Midwest Foodways Alliance, a program of the Culinary Historians of Chicago, and was recorded by </em><a target="_blank" href="http://www.chicagopublicradio.org/Program_AMP.aspx"><em>Chicago Amplified</em></a><em>. Click </em><a href="http://itunes.apple.com/us/artist/wbez/id364380278"><em>here</em></a><em> to subscribe to the Dynamic Range podcast. </em></div></p> Fri, 24 Dec 2010 09:14:00 -0600 http://www.wbez.org/story/dessert/secret-history-indiana-pie The legacy of pie http://www.wbez.org/episode-segments/legacy-pie <img typeof="foaf:Image" src="http://llnw.wbez.org//pie.jpg" alt="" /><p><p>In writer Deb Durham&rsquo;s family, the elders lead the holiday feast preparation.</p><p>This time of year she recalls all the love and ritual that goes into feeding her family one very specific and special dessert. <br />&nbsp;</p></p> Wed, 24 Nov 2010 13:54:00 -0600 http://www.wbez.org/episode-segments/legacy-pie