Members and Membership
Our members include scholars, cooks, food writers, nutritionists, collectors, students, and all those interested in learning about foodways, culinary history, and gastronomy. Everyone’s contribution is welcome. We benefit from a wide variety of viewpoints on culinary history and we invite you to join us.
Membership is open to individuals, households, and organizations. Individual and household members are eligible to vote, hold office, and serve on committees.
Benefits include the CHoWLine monthly newsletter, all meeting notices, participation in field trips and special events, and access to the membership list and our Google Groups forum.
The membership year runs from September 1 to August 31. Annual dues and newsletter subscription costs are:
Individuals, households, and organizations $25
(newsletter by e-mail)
Individuals, households, and organizations $35
(newsletter by regular mail)
You can pay by cash or check in person or you can pay by check through the mail. Please make checks payable to CHoW/DC.
Whether you pay in person or by mail, please fill out CHoW’s membership form, here.
Mail the membership form with your check to our 2017-2018 Treasurer: Francine Berkowitz at 9407 Curran Road, Silver Spring, MD 20901
Many of our members participate just for the pleasure of being with people who share their interests. Others are involved in the culinary world, education, and media.
CHoW Members’ Websites
Warren Belasco is an author and professor of American Studies who has been a significant force in developing food studies into a serious academic field. See him at work.
Evelyn Bunoan is the owner and chef at Arlington’s Philippine Oriental Market. Watch her work.
Elisabetta Castleman explores the varied foodways formed by three cultures in Italy’s Alto Adige, as well as interesting connections to Hispanic North American cuisine.
Lisa Cherkasky is a Washington, DC-based food stylist, writer and crafter. She has been cooking and creating nearly her entire life and is known for clever and imaginative ideas.
Joel Denker is a teacher and author, most recently, of The Carrot Purple.
Sophie Frederickson is a teacher and herbalist who tends the herb garden at Gunston Hall and recently completed a master’s degree in therapeutic herbalism at the Maryland University for Integrative Health.
Claudia Kousoulas “figures out food and stories” in cookbook reviews and essays.
Susan Lutz is a food journalist, educator, and television producer whose work focuses on exploring and chronicling heritage foodways and food preservation techniques. She is a member of Les Dames d’Escoffier DC and IACP. Her writing and photography can be found at Zester Daily and Eat Sunday Dinner.
Johanna Mendelson-Forman is a writer, field agent, and scholar in residence at American University where she teaches Conflict Cuisine: An Introduction to War and Peace Around the Dinner Table.
Regina Newport is a founding member and board member of CHOP, our sister organization, the Culinary Historians of the Phillipines, which sponsors tours, lectures, and demonstrations exploring Phillipino foodways.
Patricia Bixler Reber is a noted food historian and expert hearth cook who offers historical insight into American foodways and links to research information.
Amy Riolo is an award-winning author, chef, and television personality who practices “culinary diplomacy, building bridges through global cuisine.”
Mary V. Thompson is the Research Historian at Mount Vernon with a focus on everyday life including domestic routines and the enslaved community. She is the author of In the Hands of a Good Providence: Religion in the Life of George Washington and a contributor to both The Mount Vernon Ladies’ Association: 150 Years of Restoring George Washington’s Home and Dining with the Washingtons: Historic Recipes, Entertaining, and Hospitality from Mount Vernon.
Linda Wolpert is a photographer focused on food, travels, and nature. See her work.