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Listening to Prairie Home Companion just NOW, I heard Garrison Keillor introduces and interviews the judges from the Heirloom Recipe Competition. I didn't catch the names, but kudos belong to Cathy Lambrecht, LTH moderator and the major domo of the Greater Midwest Foodways Alliance state fair recipe competitions. Cathy, you obviously picked the right judges!

A friend of mine in Chicago was watching TV and this popped up.

http://abclocal.go.com/wls/story?sectio ... id=8391937

@JeffMauro Jeff Mauro

It's OFFISH! #SandwichKing Season 2 is a go! Don't know when I'll start filming, but I will keep you all posted. thanks!

Julianne Glatz, food writer for Springfield (Illinois) Times and Catherine Lambrecht, Greater Midwest Foodways, talk about the Horseshoe sandwich on WLS-TV Chicago on Sunday at 8:15 am.

Of course, if you want to eat this Horseshoe sandwich, please consider attending the Road Food symposium next week.

Regards,

Hi,

Catherine Lambrecht with Louisa Chu will discuss Road Food on WBEZ's 848 on Wednesday morning at 9:15 am approximately.

Regards,

(Thursday, April 26) Tonight (10PM to Midnight) a true change-of-pace as we celebrate the cuisine (high, low and "road") of the midwest with a team of foodies led by Bruce Kraig, a Roosevelt university professor who is, as well, a great historian of the foodways (there is such a word) of the world.

Pasta, now a near-ubiquitous food throughout the world, has achieved global status after a long, complex history, involving multiple points of origin and several periods of rapid expansion of its popularity regionally. In the West one such period occurred in the late Middle Ages in the western Mediterranean. Given the paucity of early evidence for pasta consumption, many questions arise concerning where this food first became important in local diets and exactly who diffused it. Recent scholarship has asserted that Arabs played the central rôle in this development, crucially invoking linguistic evidence as support. In this paper, I demonstrate that the interpretation of the evidence has been superficial and gravely flawed and propose an account of the late medieval diffusion of pasta based on a new interpretation of the textual and linguistic evidence in full harmony with the broader socio-economic history of the medieval western Mediterranean.

Excellent. I'm glad to see Antonius is continuing his scholarly work!

In his talk, “Bev-O-Metrics: Spinning the Bottle to Profile Drinks,” Subha Das, assistant professor of chemistry at Carnegie Mellon University, will show how chemistry and food collide in his research by discussing the flavor profiles of liquids, from morning java to cooling afternoon soda to crisp evening wine. Spectral data such as nuclear magnetic resonance offers a window into the profile of these drinks. The 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 to deliciously put theory to practice—if time allows—we will conclude with taste tests.

This chap used to post and still lurks - and will be in NYC.

Wednesday, June 20, 2012, as part of the Association for the Study of Food and Society’s conference. Bev-O-Metrics: Spinning the Bottle to Profile Drinks, with Subha Das of Carnegie Mellon University

Gary Wiviott of Barn & Company smoking chicken on WGN's lunchbreak (video should be up soon)

Video is up, that was both the fastest 5-minutes of my life and some of the juiciest chicken I ever smoked.
Lunchbreak Wiviott Barn & Co