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Chicago's New Foodseum, Makes History! Dec 12

Chicago's New Foodseum, Makes History! Dec 12
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  • Chicago's New Foodseum, Makes History! Dec 12

    Post #1 - November 22nd, 2015, 12:17 pm
    Post #1 - November 22nd, 2015, 12:17 pm Post #1 - November 22nd, 2015, 12:17 pm
    Culinary Historians of Chicago

    Chicago's New Foodseum Breaks Ground,
    Makes History!


    Saturday, December 12, 2015 at 10:00 AM
    Chicago History Museum
    1601 N. Clark St., Chicago, Illinois
    (Directions, Parking: http://chicagohistory.org/planavisit/vi ... directions )
    When you arrive to the Chicago History Musuem, enter the door then immediately turn right. To reach our meeting, turn left at the Coffee stand to the double-doors.
    Cost of the lecture program is $5, $3 for students and no charge for CHC members


    Chicago now has an unprecedented food museum, with a tasty title: Foodseum. Do come and learn about all this Chicago treasure will have to offer. Our speaker is Kyle Joseph, the tech savvy founder and director of Foodseum.

    Learn first-hand the story behind how Kyle brought together over 100 local companies and thousands of Chicago's great food fans to collectively build the Foodseum brand and open its first pop-up exhibit 'The Hot Dog and Encased Meat of the World' to national accolades. ((through Dec. 20 at Block 37--109 N. Dearborn St., 2nd floor),

    Then stay tuned to hear what the future holds for Foodseum and how it plans to become Chicago's interactive, educational center-place for all things edible.

    ***

    Bio: Last year, Kyle Joseph and his team began work to launch Chicago's first nonprofit food museum, Foodseum. Kyle, a tech entrepreneur from California, and an ardent foodie, moved to Chicago, and soon began pursuing his dream of opening a food museum. Kyle has an Electrical Engineering degree from Bradley University, a Masters in Entrepreneurship and Sales Leadership from DePaul University, and experience launching tech startups. Joining him on this journey are a staff of 14 dedicated volunteer officers and over 80 active professional volunteers working hard to deliver Chicago's first food museum.

    This program is hosted by the Culinary Historians of Chicago. To reserve, please e-mail: culinaryhistorians@gmail.com.

    http://culinaryhistorians.org/chicagos-foodseum/
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #2 - January 6th, 2018, 1:08 am
    Post #2 - January 6th, 2018, 1:08 am Post #2 - January 6th, 2018, 1:08 am
    Does this place still exist? I looked it up, and it shows as "closed at this location," but I can't find anything more recent than 2016 about them, so I'm wondering if it is closed entirely, and not just at its initial location.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #3 - January 6th, 2018, 10:20 am
    Post #3 - January 6th, 2018, 10:20 am Post #3 - January 6th, 2018, 10:20 am
    Hi,

    From what I understand, it is suspended for now or forever.

    Not closed, suspended.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #4 - January 6th, 2018, 11:02 pm
    Post #4 - January 6th, 2018, 11:02 pm Post #4 - January 6th, 2018, 11:02 pm
    As an idea of how long ‘suspended’ can mean: The Chicago STING soccer team operation has been ‘suspended’ since April 1988.
    {If it ever was to go out-of-business, Lee B. Stern then could not prevent another entrepreneur from naming his effort "Chicago STING".} :|
    Learn what Bing prefers you not know: https://www.dialup4less.com/~pudgym29/bookmark4.html

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