BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Culinary Historians of Washington, D.C. - ECPv6.16.3//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://chowdc.org X-WR-CALDESC:Events for Culinary Historians of Washington, D.C. REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:UTC BEGIN:STANDARD TZOFFSETFROM:+0000 TZOFFSETTO:+0000 TZNAME:UTC DTSTART:20160101T000000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20221211T140000 DTEND;TZID=America/New_York:20221211T160000 DTSTAMP:20260605T075641 CREATED:20221202T223851Z LAST-MODIFIED:20221203T152250Z UID:1487-1670767200-1670774400@chowdc.org SUMMARY:Yeast-free Breads Rising Around the World DESCRIPTION:TALK DESCRIPTION\nWhat is bread? Is it cereal or pulse-based? Is it fermented? What microbes raise the dough? These are basic questions that support an in-depth understanding of this culinary invention. My focus is to examine the bread fermentation methods developed around the world that capture microbes other than yeast. Yeast-free risen breads have a long history\, going back thousands of years. Such breads occurred in ancient urban centers of Constantinople in Byzantium Turkey\, in Aleppo\, Syria\, on the Greek island of Crete\, and on Cyprus. Other locations of yeast-free breads are from obscure\, isolated areas\, such as the Appalachian region in the early United States\, Sudan\, and South Africa. This list is not comprehensive as yeast-free bread traditions are continually revealed from other locales. The risen breads in this talk are fermented by bacteria. The indigenous plant sources\, the climate\, and the unique culture from each region have shaped the design of the methodology and the finished product. Descriptive traditional variations will be shared with recipes included. It is my goal to document these bread traditions before they disappear. \nSPEAKER BIO\nGenevieve (Jenny) Bardwell lives in Mt. Morris\, Pennsylvania\, an Appalachian community where salt-rising bread has been a part of life for over 200 years. In her quest to understand this beloved heritage bread\, she has spent decades extensively researching its history\, lore\, and science. This quest has taken her to bread museums\, bakeries\, and science laboratories across the United States\, Canada\, Europe\, and the Middle East\, as well as into the kitchens of many elderly salt-rising bread bakers. She started Rising Creek Bakery in 2010 in Mt. Morris where it continues to specialize in salt-rising bread\, shipping hundreds of loaves weekly throughout the U.S. and Canada. She co-authored the only book on this bread with her colleague\, Susan Ray Brown (Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition. 2016. St. Lynn’s Press\, Pittsburgh). Genevieve graduated from the Culinary Institute of America in Hyde Park\, New York\, and earned a Master’s in Plant Pathology. She continues to conduct research on wild fermented breads and teach classes about salt-rising bread.\nWebsite: wildfermentedbreads.com\nVideo on YouTube: www.youtube.com/watch?v=7fVfhsOL1Zo&t=233s URL:https://chowdc.org/event/yeast-free-breads-rising-around-the-world/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20221113T140000 DTEND;TZID=America/New_York:20221113T160000 DTSTAMP:20260605T075641 CREATED:20221107T230245Z LAST-MODIFIED:20221107T231516Z UID:1449-1668348000-1668355200@chowdc.org SUMMARY:The Real Paleo Diet: What Ancient Humans Actually Ate DESCRIPTION:TALK DESCRIPTION\nThe modern “paleo” diet movement makes many assumptions about what our ancient human ancestors ate. But are these assumptions based on actual evidence? Presenting a variety of lines of evidence for prehistoric human diets including early human\, animal\, and plant fossils\, ancient stone tools\, DNA\, and living human and chimpanzee diets\, Dr. Briana Pobiner will discuss significant changes in the evolution of human diets – and highlight what makes human meat-eating unique. \nBriana Pobiner Bio:\nBriana Pobiner is a paleoanthropologist whose research centers on the evolution of human diet (with a focus on meat-eating). She has done research in Kenya\, Tanzania\, South Africa\, Romania\, and Indonesia and has been supported in her research by the Fulbright-Hays program\, the Leakey Foundation\, the National Geographic Society\, the National Science Foundation\, Rutgers University\, the Society for American Archaeology\, the Smithsonian Institution\, and the Wenner-Gren Foundation. \nHer favorite field moments include falling asleep in a tent in the Serengeti in Tanzania while listening to the distant whoops of hyenas\, watching a pride of lions eat a zebra carcass on the Kenyan equator\, and discovering fossil bones that were last touched\, butchered and eaten by one of her 1.5-million-year-old ancestors. \nBriana joined the Smithsonian in 2005\, and helped develop the Hall of Human Origins. She has continued her active field\, laboratory\, and experimental research programs and leads the Human Origins Program’s education and outreach efforts. She also manages the Human Origins Program’s public programs\, website content\, social media\, and exhibition volunteer training. \nIn 2021\, Briana was the recipient of the American Association of Physical Anthropologists and Leakey Foundation 2021 Communication and Outreach Award and a National Center for Science Education Friend of Darwin Award. URL:https://chowdc.org/event/the-real-paleo-diet-what-ancient-humans-actually-ate/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220714T190000 DTEND;TZID=America/New_York:20220714T194500 DTSTAMP:20260605T075641 CREATED:20220710T200255Z LAST-MODIFIED:20220710T200255Z UID:1405-1657825200-1657827900@chowdc.org SUMMARY:"Wine and the White House" DESCRIPTION:TALK DESCRIPTION:\nMr. Ryan will take us on a journey through the history of White House hospitality that explores presidents’ experience of wine. Early presidents recognized the important function wine played in entertaining at the White House. Some appreciated and enjoyed wine; others considered it merely a ceremonial necessity. Still others campaigned to outlaw wine and banned it from the White House. More recently\, all presidents\, regardless of whether they enjoyed wine themselves\, have used the White House as a venue to showcase the fine wines produced in the United States. Proceeds from the sale of his book\, “Wine and the White House\,” benefit the White House Historical Association. \nSPEAKER BIO: Frederick J. Ryan\, Jr.\, publisher and CEO of The Washington Post\, has been an aficionado of both wine and White House history for most of his life. Growing up in Italy and California\, he developed an early interest in wine and its production\, studied winemaking and its history\, and now participates in a joint winemaking venture in Napa Valley. \nMr. Ryan’s fascination with wine parallels his lifelong interest in the U.S. presidency. He served in a senior staff position in the Ronald Reagan White House and as Reagan’s post-presidential chief of staff. Ryan currently serves as chair of the Board of Directors of the White House Historical Association\, of the Board of Trustees of the Ronald Reagan Presidential Foundation\, and of the Wine Committee of the Metropolitan Club of Washington\, D.C. \nGraduating magna cum laude from the University of Southern California in 1977 with a Bachelor of Arts degree in Political Science and Speech Communication\, he also received his Juris Doctor with an academic honor in 1980 from the University’s Law Center. \nMr. Ryan is the author of “Wine and the White House” (White House Historical Association\, 2020). He is the editor of “Ronald Reagan: The Wisdom and Humor of The Great Communicator” and “Ronald Reagan: The Great Communicator” (Harper Collins\, 1995\, 2001). URL:https://chowdc.org/event/wine-and-the-white-house/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220501T140000 DTEND;TZID=America/New_York:20220501T160000 DTSTAMP:20260605T075641 CREATED:20220414T121244Z LAST-MODIFIED:20220414T123644Z UID:1342-1651413600-1651420800@chowdc.org SUMMARY:"Circumnavigating Spain: An Exploration of Her Regional Cuisines" DESCRIPTION:TALK DESCRIPTION:\nOver the centuries\, Spanish cuisine has been influenced by foreign invaders\, friendly visitors\, and her colonial history. In the course of CiCi’s presentation\, we will travel 2\,000 miles around the country and visit six culinary regions:\n • Central Spain and Madrid\, where roasted meats and tortilla Español predominate.\n • The Pyrenees\, where a stew\, Chilindron\, is king.\n • The Basque region in the north with seafood and sauces influenced by neighboring France.\n • Cataluña\, which includes Barcelona\, with casseroles from mar i muntanya (sea and\n mountains)\n • The eastern rice-growing region\, including Valencia\, where paella originated.\n • Andalucía\, the homeland of gazpacho and claimed by many as the origin of tapas\, usually paired with the region’s sherry. \nStaple ingredients in the Spanish repertoire include the ubiquitous olive oil (Spain is the world’s largest producer)\, peppers\, tomatoes\, garlic\, onion\, olives\, anchovies\, ham\, sherry vinegar\, herbs and spices (especially saffron and paprika)\, chorizo (not the spicy Mexican version)\, and regional cheeses. Catalunya’s foremost food writer\, Josep Pla\, wrote\, “A country’s cuisine is its landscape in a pot.” This presentation will bring that landscape and cuisine vividly to life. \nBIO: Food historian and travel writer CiCi Williamson is the author of six cookbooks and more than 1\,500 articles in newspapers and magazines. Her most recent book is The Best of Virginia Farms Cookbook and Tourbook. She hosted an award-winning Virginia PBS-TV series based on the book. For 23 years\, she wrote a syndicated weekly food column in 160 newspapers across the country and has appeared on ABC-TV’s “Good Morning America” and numerous other network and cable TV shows. \nCiCi is a charter member and past president of CHoW and has designed its newsletter for 15 years. She has served as president of the prestigious 2\,500 member Les Dames d’Escoffier International (LDEI)\, president of LDEI’s Washington\, D.C. Chapter\, and is current president of the McLean (Virginia) Newcomers and Neighbors Club. She lectures on many food and travel topics. \nBefore retiring from her government position\, CiCi was a food safety specialist for 26 years at the U.S. Department of Agriculture Meat and Poultry Hotline. CiCi has a B.S. in Home Economics from the\nUniversity of Maryland. URL:https://chowdc.org/event/circumnavigating-spain-an-exploration-of-her-regional-cuisines/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220410T140000 DTEND;TZID=America/New_York:20220410T160000 DTSTAMP:20260605T075641 CREATED:20220318T143130Z LAST-MODIFIED:20220318T143130Z UID:1194-1649599200-1649606400@chowdc.org SUMMARY:Chopsticks: A Cultural and Culinary History DESCRIPTION:Chopsticks have become a quintessential part of the Japanese\, Chinese\, and Korean culinary experience across the globe\, with more than one fifth of the world’s population using them daily to eat. \nDr. Wang’s vibrant\, original account of the history of chopsticks based on his book\, Chopsticks: A Cultural and Culinary History\, charts their evolution from a simple eating implement in ancient times to their status as a much more complex\, cultural symbol today. The book\, which opens with the first recorded use of chopsticks during the Neolithic\, surveys their use in China before exploring their transmission in the 5th Century A.D. to other parts of Asia\, including Vietnam\, Korea\, Japan\, and Mongolia. \nCalling upon a striking selection of artwork\, Dr. Wang illustrates how chopstick use has influenced Asian cuisine\, and how\, in turn\, the cuisine continues to influence chopstick use both in Asia and across the globe. \nBiography\nDr. Wang was educated in China and the US and has taught at Rowan University in Glassboro\, New Jersey\, for 30 years. His research and teaching focus on the study of historiography (how history is written) and the cultural and intellectual history of Asia. He has published a number of works on Chinese cultural and intellectual history\, comparative historiography\, historical theory and food history. The most recent of his many publications in English is Chopsticks: A Cultural and Culinary History (Cambridge University Press\, 2015)\, which won Choice’s “Outstanding Academic Title” and also appeared in Chinese\, Japanese and Korean. \nIn 2007\, he received the Changjiang Scholar Professorship at Peking University\, which he still holds. A board member of the International Commission for the History and Theory of Historiography since 2005\, Wang is also editor of Chinese Studies in History (Taylor & Francis)\, a journal devoted to publishing works by Chinese historians for English readers\, and of Historiography: Critical Readings in four volumes (Bloomsbury Academic Publishing\, 2020). URL:https://chowdc.org/event/chopsticks-a-cultural-and-culinary-history/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20220313T140000 DTEND;TZID=UTC:20220313T160000 DTSTAMP:20260605T075641 CREATED:20220216T193225Z LAST-MODIFIED:20230303T153322Z UID:1042-1647180000-1647187200@chowdc.org SUMMARY:On Food and Fascism DESCRIPTION:CHoW member Karima Moyer-Nocchi will reveal insights into our notions of ‘traditional’ Italian food based on her book: Chewing the Fat – An Oral History of Italian Foodways from Fascism to Dolce Vita.  \n  \nThis highly engaging and visually-driven presentation will examine the socio-political influence that the fascist era exerted on the formation of the Italian culinary identity and the role it played in the conceptual development of Italian cuisine as we know it today. The lecture will explore the tenets of oral history in general and then specifically consider how using oral history techniques can open a unique window onto food history research.  \n  \nMoyer-Nocchi analyzes the notion of “authenticity” and reveals how some of the best-loved myths of Italian food are part of an invented set of traditions. She explains how traditions\, invented or otherwise\, play an important part in societal healing and cultural progression in Italy. The presentation will conclude with a performance of selected excerpts from the book.  \n   \nBIO: \nKarima Moyer-Nocchi is a culinary historian specializing in Italian food. She teaches in the Modern Languages department at the University of Siena and for the Enogastronomy master’s program at the University of Rome.  \n  \nIn her books\, she reconstructs history through the lens of food as seen in the critically acclaimed Chewing the Fat – An Oral History of Italian Foodways from Fascism to Dolce Vita\, as well as her most recent publication The Eternal Table: A Cultural History of Food in Rome. She has an engaging website called theeternaltable.com where she encourages a hands-on approach to culinary history. She is active on Instagram and her account\, @historicalitalianfood\, is mostly about just that.  \n  \nMoyer-Nocchi was born and educated in the US. She has been a permanent resident in Italy since 1990 and currently resides in Umbria. At present she is working on a book about the history of pasta.  URL:https://chowdc.org/event/on-food-and-fascism/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20220109T140000 DTEND;TZID=UTC:20220109T160000 DTSTAMP:20260605T075641 CREATED:20220104T001248Z LAST-MODIFIED:20220104T012904Z UID:1012-1641736800-1641744000@chowdc.org SUMMARY:Businessman First\, Remembering Henry G. Parks\, Jr. 1916-1989 DESCRIPTION:Speaker: Maurice W. Dorsey\, Ph.D.\, Washington\, D.C. \nZoom Meeting \n(A meeting link and passcode will be sent to members.) \nTALK DESCRIPTION: Capturing the Life of a Businessman Who Was African American. Dr. Dorsey’s presentation will focus on the creation and building of the Baltimore-based Parks Sausage Co.\, Inc. He will discuss various issues\, such as financing\, USDA inspection for interstate commerce\, advertising\, women at Parks\, sales\, marketing\, publicity\, unionizing\, new products\, expansion\, stock issue\, and selling H. G. Parks to the Norin Corporation. Further\, he will discuss Mr. Park’s selection and engagement of corporate America\, his role as public servant\, giving back to the community\, honors and recognitions\, his family\, and his death. \nBIO: Maurice W. Dorsey\, Ph. D.\, graduated the only African American in his class at the Bel Air Senior High School\, Bel Air\, Maryland\, in 1965. He earned a bachelor’s of science in Family and Consumer Sciences from the University of Maryland\, College Park in 1970. He earned his first master’s degree in Arts and Sciences from the Johns Hopkins University in 1975\, and his second\, in Education from Loyola University of Maryland in 1976. He returned to the University of Maryland and was awarded a Ph.D. in Education in 1983. He has worked in both the private and public sector\, moving between secondary education\, higher education\, and government. He retired from the United States Department of Agriculture National Institute of Food and Agriculture in 2012. Businessman First (Xlibris\, March 2014) is his first of three books. He resides in Washington\, D.C. URL:https://chowdc.org/event/businessman-first-remembering-henry-g-parks-jr-1916-1989/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20211212T140000 DTEND;TZID=UTC:20211212T160000 DTSTAMP:20260605T075641 CREATED:20211130T071808Z LAST-MODIFIED:20240414T221053Z UID:894-1639317600-1639324800@chowdc.org SUMMARY:Yoghurt: A Global History DESCRIPTION:June Hersh\, a former teacher and businesswoman\, began her writing career after retiring in 2004. Her first book\, Recipes Remembered\, a Celebration of Survival\, (Ruder Finn Press\, May 2011) was written in association with and to benefit the Museum of Jewish Heritage-a Living Memorial to the Holocaust. \nJune has also authored The Kosher Carnivore (St. Martin’s Press\, September\, 2011) and Still Here\, Inspiration from Survivors and Liberators of the Holocaust. June’s latest book Yoghurt: A Global History for British publisher Reaktion Books (hence the “h” in yogurt) was released in March 2021 and is part of their Edible Food Series. The book features global yogurt recipes as well as rich historical background and current research on the world’s oldest food fad. June is a contributing writer for Westchester Magazine and various food blogs. \nYou can follow her on Instagram and Facebook @junehersh. She welcomes feedback at eatwelldogood18@gmail.com. \nwww.junehersh.com \nTALK DESCRIPTION\nYogurt\, the world’s oldest food fad\, is a fascinating exploration of a food we have been enjoying since Neolithic times. From its first discovery in Anatolia\, (ancient Turkey) to its medicinal uses noted by Greek and Roman scholars\, through the Golden Age of Islam\, and into 20th century media\, yogurt has been an ever-present food phenomenon. It has fed the army of Genghis Khan\, been reported on by Marco Polo\, was a curative for the King of France\, and earned a Russian scientist a Nobel Prize. \nIn this discussion of yogurt we will explore all these rich historical connections and discover some unique and interesting food facts about a simple substance that has been nourishing and nurturing the world for thousands of years. We will also explore recent research that links yogurt to heart health\, weight management\, and a happy brain-gut connection. Additionally\, if you find the dairy aisle daunting\, the choices of yogurt confusing\, and the ways of integrating into your daily life challenging\, then you will find this talk illuminating.\nJoin me on a global journey through the rich and satisfying history of the world’s oldest fermented food-yogurt\, a food fad trending for millennia. URL:https://chowdc.org/event/yoghurt-a-global-history/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20211114T140000 DTEND;TZID=UTC:20211114T160000 DTSTAMP:20260605T075641 CREATED:20210920T042512Z LAST-MODIFIED:20240414T221017Z UID:826-1636898400-1636905600@chowdc.org SUMMARY:A TASTE OF HISTORY DESCRIPTION:Learn about the history of Maryland’s most iconic food traditions and food businesses such as Maryland Beaten Biscuits\, crab cakes\, coddies\, McCormick Spices and Old Bay\, as well as some less well-known fare including white potato pie. This PowerPoint presentation is based on research Joyce White conducted in her role as guest curator for the state of Maryland permanent exhibit for the Southern Food and Beverage Museum. The presentation includes tasting samples of an assortment of sweet and savory Maryland fare which will be mailed to all dues paying CHoW members so that we can participate via Zoom and taste the samples together. \n. URL:https://chowdc.org/event/a-taste-of-history/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20211010T140000 DTEND;TZID=UTC:20211010T160000 DTSTAMP:20260605T075641 CREATED:20211020T041421Z LAST-MODIFIED:20240414T221000Z UID:824-1633874400-1633881600@chowdc.org SUMMARY:German Foodways\, Industrialization\, and Cheese DESCRIPTION:(photo credit Manuel Krug) \nUrsula Heinzelmann is an independent scholar and culinary historian born and based in Berlin\, Germany. A trained chef\, sommelier and ex-restaurateur\, she works as a freelance wine and food writer\, specializing in cheese. She is the author of a cultural history of food in Germany\, Beyond Bratwurst\, as well as other books on food\, cooking and cheese. She acted as area editor for the Oxford Companion to Cheese as well as the Oxford Companion to Sugar and Sweets. Heinzelmann is the trustee director of the Oxford Symposium on Food and Cookery and curator of the Cheese Berlin festival. \nTALK DESCRIPTION \n“Food and Germany is a combination that makes most people think of beer and sausage\, pretzels and limburger cheese. However\, the 82 million inhabitants of contemporary Germany do not all exclusively live on Oktoberfest fare.  “In my book\, Beyond Bratwurst: A History of Food in Germany (London\, 2014)\, I identified the ability to absorb new influences and the resulting diversity as key marker of “Germanness” in the kitchen and on the plate. But there’s long been a big elephant in the room\, and its name is industrialization.  “I will use cheese as an example to show how decisive its influence has been\, here in Germany and in very similar ways\, in the U.S.\, but also of how foodways and food ideas-that is\, cuisinecannot NOT change. In fact\, the more adaptable a group is\, the better. URL:https://chowdc.org/event/german-foodways-industrialization-and-cheese/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210411T140000 DTEND;TZID=UTC:20210411T160000 DTSTAMP:20260605T075641 CREATED:20210317T224434Z LAST-MODIFIED:20240414T220933Z UID:795-1618149600-1618156800@chowdc.org SUMMARY:Movable Markets: Food Wholesaling in the 20th Century City DESCRIPTION:Speaker: Helen Tangires\nSunday\, April 11\n2:00 to 4:00 p.m.\nZoom Meeting\n(Members will receive a link and passcode) \nHELEN TANGIRES is Administrator of the Center for Advanced Study\nin the Visual Arts at the National Gallery of Art in Washington\, D.C.\, where\nshe has been employed since 1987. She holds a Ph.D. in\nAmerican Studies from The George Washington University.\nA CHoW member\, Helen is a frequent contributor to books and journals\non urban foodways. The lecture is a based on her most recent book\, Movable Markets: Food Wholesaling in the Twentieth Century\nCity (Baltimore: Johns Hopkins University Press\, 2019)\, the latest\nvolume in the Hagley Library Studies in Business\, Technology\,\nand Politics series. \nMovable Markets: Food Wholesaling in the Twentieth-Century City is the untold story of the evolutionary movement of the wholesale marketplace for fresh food in the United States from the central produce district to\nplanned industrial parks on the urban periphery. In the early decades of the twentieth century\, progressive city planners and agricultural economists questioned the centrality\, aging infrastructure\, and organizational structure of wholesale markets in response to anxieties about the high cost of living\, traffic congestion\, and disruptions in the food\nsupply. They promoted the unification of wholesale dealers in standardized building complexes with covered platforms on large tracts of land with direct connection to water\, rail\, and road transportation—located on industrial sites and based on plans largely developed and disseminated\nby the USDA. Tested in Washington\, D.C.\, in the 1930s and implemented\nwith rigor after World War II\, the USDA model for planned food markets on the urban periphery won the day and rendered many downtown\nproduce districts obsolete as wholesale dealers relocated to new truck-centered facilities located outside of the center city. URL:https://chowdc.org/event/movable-markets-food-wholesaling-in-the-20th-century-city/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210314T140000 DTEND;TZID=UTC:20210314T160000 DTSTAMP:20260605T075641 CREATED:20210214T021106Z LAST-MODIFIED:20240414T220919Z UID:775-1615730400-1615737600@chowdc.org SUMMARY:The Influence of the Dutch on the American Kitchen DESCRIPTION:Speaker: Peter Rose\, South Salem\, New York \n \nZoom Meeting\n(Members will receive a link and passcode.)\n© Copyright CHoW 2021\nThe talk explores the foodways brought to America by the Dutch more than three centuries ago and the way these foods were adapted to the new circumstances in the Hudson Valley and beyond. Images of 17th-century Dutch art works depicting various foodstuffs are part of the lecture. Food historian and award winning author Peter Rose gives us an enlightening sampling of\nhistorical Dutch recipes adapted for the modern kitchen. Peter shows that historical cooking—whether done over an open fire\nor on a stovetop—need not be a thing of the past. She includes an engaging overview of Dutch culinary history from the middle\nages to the seventeenth century\, giving readers a tour of the foodways of the Netherlands and New Netherland. \nPeter G. Rose was born in Utrecht\, the Netherlands\, and was educated there as well as in Switzerland . She has a Bachelor of\nArts degree in American Studies from Skidmore College. Peter came to the United States in the mid-1960s. She has worked as a\nfood writer and contributed a syndicated column on family food and cooking to the New York-based Gannett newspapers for more  than twenty years. She has written articles for magazines such as Gourmet and Saveur\, as well as for newspapers and magazines in the Netherlands\, and locally for Hudson Valley Magazine\, The Valley Table and Edible Hudson. \nShe started her research on the influence of the Dutch on the American kitchen in the early 1980s and published her first book\non the subject\, The Sensible Cook: Dutch Foodways in the Old and the New World\, at the end of that decade. It was followed by Foods of the Hudson: A Seasonal Sampling of the Region’s Bounty (1993); and Matters of Taste: Food and Drink in  Seventeenth-Century Dutch Art and Life with Dr. Donna R. Barnes (2002). More recently\, she published Food\, \nDrink and Celebrations of the Hudson Valley Dutch (2009) and Summer Pleasures\, Winter Pleasures: a Hudson Valley\nCookbook (2009)\, Childhood Pleasures: Dutch Children in the Seventeenth Century (2012). Her latest book is History\non Our Plate: Recipes from America’s Dutch Past for Today’s Cook (2019). URL:https://chowdc.org/event/the-influence-of-the-dutch-on-the-american-kitchen/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210214T140000 DTEND;TZID=UTC:20210214T160000 DTSTAMP:20260605T075641 CREATED:20210205T012227Z LAST-MODIFIED:20240414T220901Z UID:769-1613311200-1613318400@chowdc.org SUMMARY:Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA DESCRIPTION:Speaker: Robert Ji-Song Ku\, Binghamton\, New York\nSunday\, February 14\n2:00 to 4:00 p.m.\nZoom Meeting\n(Members will receive a link and passcode.) \nRobert Ji-Song Ku is an associate professor of Asian and Asian American Studies at Binghamton\nUniversity of the State University of New York. Prior to Binghamton\, he taught at the California\nPolytechnic State University in San Luis Obispo and Hunter College of the City University of New York. His research interests include Asian American studies\, food studies\, and studies of transnational Korean popular culture. He is the author of Dubious Gastronomy: The\nCultural Politics of Eating Asian in the USA (2014) and co-editor of three anthologies: Future Yet to\nCome: Sociotechnical Imaginaries in Modern Korea (forthcoming 2021)\, Pop Empires: Transnational Flows of India and Korea (2019)\, and Eating Asian America: A Food Studies Reader (2013). His essays and reviews appear in a variety of publications\, including the Journal of Asian American Studies\, Gastronomica\, Food and Foodways\, and Food\, Culture\, and Society. He also co-edits the Food in Asia and the Pacific series for the University of Hawaii Press and is currently\ncompleting a book tentatively titled\, Korean Food in the Age of K-pop. In 2016\, he taught at Sogang University in Seoul\, Korea\, as a Fulbright U.S. Scholar. Born in Korea\, he grew up in Hawaii and currently lives in Binghamton\, New York. \nSPAM (not unwanted emails but the canned meat)\, the California roll\, Chinese take-out\, kimchi\, monosodium glutamate\, dogmeat. These are examples of what Robert Ji-Song Ku calls “dubious” Asian foods. Strongly associated with Asian and Asian American gastronomy\, each is commonly\nunderstood as somehow ersatz\, depraved\, or simply bad. As such\, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence—be it\nculinary or corporeal—is often considered a watered-down\, counterfeit\, or debased manifestation\nof a so-called real thing. Like these foods\, Asian Americans have been regarded as doubly\ndubious—as insufficiently Asian and unreliably American. But rather than insisting on the\nauthenticity of the Asian American experience\, Ku argues that the very notion of authenticity is\ntroubled\, troubling\, and troublesome\, and that the dubious is often meaningfully delicious. URL:https://chowdc.org/event/dubious-gastronomy-the-cultural-politics-of-eating-asian-in-the-usa/ LOCATION:Zoom Virtual Meeting END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210111T140000 DTEND;TZID=UTC:20210111T160000 DTSTAMP:20260605T075641 CREATED:20200218T025801Z LAST-MODIFIED:20240414T220847Z UID:705-1610373600-1610380800@chowdc.org SUMMARY:American Cuisine and How It Got That Way DESCRIPTION:Dr. Paul Freedman is a professor of history at Yale University where he has been teaching since 1997.  His teaching and research over many years concentrated on the history of the Middle Ages (particularly in Catalonia).  The history of food and cuisine is a relatively recent interest\, but has resulted in the publication of three very interesting books. \n            In 2007 Freedman edited Food: The History of Taste\, which won a prize from the International Association of Culinary Professionals and  was nominated for a James Beard award.  It has been translated into ten languages. \n             Ten Restaurants that Changed America\, a way of looking at US food history through ten examples\, was published in September\, 2016 and featured on a number of media including CBS Sunday Morning\, All Things Considered\, Marketplace\, New York Times and PBS News Hour. \n           American Cuisine and How It Got This Way appeared in October of 2019.  Like Ten Restaurants\, is intended to answer the question what is American cuisine and how has it reflected social trends and divisions? \nIn his talk\, Dr. Freedman will be addressing the question\, “Is there such a thing as American cuisine?” \n  As far back as 1871\, a Russian prince who had toured the US said he had dined well\, but that all the meals were French.  Later observers of American cuisine would say there was only fast food or that everything was too varied (especially Chinese\, Italian and other ) restaurants to create a coherent cuisine. \nBased on Dr. Freedman’s 2019 book American Cuisine and How It Got This Way\, he will suggest that there are three characteristics of American preferences that make up a culinary aesthetic:  regional cuisines\, an early and for a time enthusiastic embrace of processed\, industrial food\, and a love of variety. \nThis paradigm started to change in 1970 with the slowly growing movement emphasizing taste\, seasonality\, ingredients and locality. \nPlease join us for what should be a lively and fascinating discussion! \n  URL:https://chowdc.org/event/american-cuisine-and-how-it-got-that-way/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20201011T140000 DTEND;TZID=UTC:20201011T160000 DTSTAMP:20260605T075641 CREATED:20200915T012107Z LAST-MODIFIED:20240414T220831Z UID:730-1602424800-1602432000@chowdc.org SUMMARY:Flavor Principle Puzzles: Chili Pepper\, Chocolate and Tomatoes DESCRIPTION:Paul Rozin was born in Brooklyn\, New York. He attended the University of Chicago\, receiving an A.B in 1956\, and received a PhD in both Biology and Psychology from Harvard\, in 1961. His thesis research was sponsored by Jean Mayer. He has been a member of the Psychology Department at the University of Pennsylvania for 57 years\, where he is currently Emeritus Professor of Psychology. \nOver the last 35 years\, the major focus of his research has been human food choice\, considered from biological\, psychological and anthropological perspectives. During this period\, he has studied the cultural evolution of cuisine\, the development of food aversions\, the development of food preferences\, family influences in preference development\, body image\, the acquisition of liking for chili pepper\, chocolate craving\, and attitudes to meat. \nMost recently\, major foci of attention have been the emotion of disgust\, and how disgust can be a barrier to public acceptance of new technologies or foods (e.g.\, genetically modified foods\, recycled water\, insects)\, and the meaning of food in different cultures. \nPaul Rozin is a member of the American Academy of Arts and Sciences and a recipient of the American Psychological Association Distinguished Scientific Contribution Award. He was an editor of the journal\, Appetite\, for ten years. \nTwo of the many foods that came to the Eastern Hemisphere from the Americas after 1500 are chocolate and chlii pepper. In their natural forms\, both are initially very aversive\, chili pepper on account of its oral irritant properties and chocolate because of bitterness. \nIn spite of this discouraging start\, both became widely consumed and valued\, chili pepper as a flavor principle\, and chocolate primarily as a confection and beverage. It is not clear why they had such different fates\, and their fates are in contrast to another part of the “Columbian exchange\,” tomatoes. URL:https://chowdc.org/event/flavor-principle-puzzles-chili-pepper-chocolate-and-tomatoes/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200914T140000 DTEND;TZID=UTC:20200914T160000 DTSTAMP:20260605T075641 CREATED:20200211T223618Z LAST-MODIFIED:20240414T220815Z UID:690-1600092000-1600099200@chowdc.org SUMMARY:The Making of the Museum of Food and Drink DESCRIPTION:Please join the Culinary Historian of Washington as we open our 2020 – 2021 season with a most fascinating talk given by Pater Kim.  MOFAD (Museum of Food and Drink) in Brooklyn\, has been getting accolades since its inception\, and Peter has had much to do with its success.  Come listen and learn as he tells us the “good\, the bad and the ugly” about how he got this amazing project off the ground.  This shoud be a lively and entertaining conversation for all museum lovers\, culinary historians and foodies! \nPeter is the executive director of the Museum of Food and Drink\, a new kind of museum that brings the world of food to life with exhibits you can eat. He has led the project’s development from its initial launch to the opening of the museum’s first brick-and-mortar space in October 2015. His work has been recognized as breaking new ground in experiential food education by The New York Times\, The New Yorker\, NPR\, and The Wall Street Journal\, and he has been invited to speak at conferences\, universities\, and museums around the country. Peter holds a BA from Brown University\, a JD\, magna cum laude\, from the University of Pennsylvania\, a Master’s degree from Sciences Po\, a Master’s degree from the Sorbonne\, and an amateur certificate from the French Culinary Institute. One of Peter’s favorite foods is the humble yet wondrous egg – he eats at least two a day.   \n  URL:https://chowdc.org/event/the-making-of-the-museum-of-food-and-drink/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200503T140000 DTEND;TZID=UTC:20200503T160000 DTSTAMP:20260605T075641 CREATED:20200211T230957Z LAST-MODIFIED:20240414T220758Z UID:697-1588514400-1588521600@chowdc.org SUMMARY:A History of Imperial Chinese Banquet Cuisine: Yesterday and Today DESCRIPTION:At the age of 14\, Guo Wenjun became the student of Master Chef Ding Guangzhou\, a seventh-generation disciple in the line of royal chefs. He continued his training at the National Youth Chef Instructional Program\, and further studied at the Hong Kong International Haute Training Program. Throughout\, Chef Guo has followed his master’s traditional imperial cooking philosophy: “A good meal is beneficial\, arrangement is paramount\, flavor is foremost\, nutrition is essential.” He has combined this traditional philosophy with modern culinary techniques\, creating the Healthy Royal Cuisine Culinary System and bringing to the world the essence of Chinese cuisine. \nAfter decades of diligent training and hard work\, Guo Wenjun not only mastered the Chinese culinary tradition but has unceasingly researched the culinary techniques of masters around the world\, creating a path for the fusion of traditional Chinese culinary arts with those of the rest of the world. With a “use the excellence and discard the unwanted of the past” modus operandi\, Chef Guo is at the forefront of culinary innovation. He has created a style of cuisine and follows a culinary presentation philosophy that is revolutionary. Chef Guo has a unique take on new school of Cantonese\, Hong Kong\, and Western cuisines\, using novel culinary techniques. The media have called him a “Pioneer of the New Age of Culinary Arts”. Chef Guo has cooked for several world leaders\, gaining the praise of government officials from across the globe\, and has been featured frequently on Chinese television. \nGuo Wenjun strongly emphases tradition and traditional Chinese culinary culture\, believing that: “One must master the art of following tradition before one can master innovation”. The chef is a strict teacher\, demanding perfection in mastering the traditional Chinese culinary arts. As a result\, his students\, like their master\, have become elite chefs around the world. Even though Master Chef Guo has reached the pinnacle of being a teacher and a chef\, he is continuously learning and gaining new knowledge and understanding of his art. \n \nChef Guo and his wife Irene Guo will be presenting on Chinese Imperial Banquet Cuisine. \nPrepared exclusively for the royal family\, Chinese imperial cuisine originated during the Zhou dynasty (11th century-476 BCE). Emperors of that and successive dynasties collected the best cuisines and cooks of the time from throughout the country\, creating a cuisine characterized by elaborate and meticulous technique and the strict selection of often rare or expensive ingredients. \nChef Guo honors these traditions and continues their evolution by merging the finest modern ingredients and techniques from around the world into classic Chinese imperial cuisine. \nPlease join the Culinary Historians of Washington as we explore a type of Chinese Cuisine that has not been seen in the United States before now. Chef Guo’s restaurant in Northern Virginia has been receiving accolades since it opened about a year ago.   This will be a great opportunity to meet and speak with a great Master of Chinese Imperial Banquet Cuisine. \n  URL:https://chowdc.org/event/a-history-of-imperial-chinese-banquet-cuisine-yesterday-and-today/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200308T140000 DTEND;TZID=UTC:20200308T160000 DTSTAMP:20260605T075641 CREATED:20190416T042207Z LAST-MODIFIED:20240414T220739Z UID:589-1583676000-1583683200@chowdc.org SUMMARY:Chefs\, Drugs and Rock and Roll: An all-access history of the evolution of the American Restaurant Chef DESCRIPTION:Author Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs\, including a young Wolfgang Puck and future stars such as Susan Feniger\, Mary Sue Milliken\, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe\, The River Cafe\, and other East Coast establishments. \nHe also discusses young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way\, the chefs\, their struggles\, their cliques\, and\, of course\, their restaurants are brought to life in vivid detail. \nAs the ’80’s unspool\, we see the profession evolve as American masters like Thomas Keller rise\, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events\, and legendary hangouts like Blue Ribbon become social focal points\, all as the industry-altering Food Network shimmers on the horizon. \n \nTold largely in the words of the people who lived it\, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower\, Alice Waters\, Jonathan Waxman\, and Barry Wine\, Andrew Friedman will treat us to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks\, front-of-house personnel\, investors\, and critics who had front-row seats to this extraordinary transformation. URL:https://chowdc.org/event/chefs-drugs-and-rock-and-roll-an-all-access-history-of-the-evolution-of-the-american-restaurant-chef/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200209T140000 DTEND;TZID=UTC:20200209T160000 DTSTAMP:20260605T075641 CREATED:20190826T235322Z LAST-MODIFIED:20240414T220711Z UID:614-1581256800-1581264000@chowdc.org SUMMARY:An Army Marches on its Somach: Military Field Rations from San Juan Hill to the Present -- and Beyond DESCRIPTION:An Army Marches on Its Stomach\nMilitary Field Rations from San Juan Hill to the Present—and Beyond \n“An Army Marches on its Stomach”—this aphorism is often attributed to Napoleon\, but also\, in various paraphrases\, to many other commanders leading large armies on major campaigns. How and what an army feeds its troops—and how those troops perceive the quality of their rations as an example and expression of their commanders’ priorities and concern—translates quickly into the troops’ morale and overall motivation and willingness to fight. \nWe will use three approaches:\n• A brief look at basic dietary/caloric requirements of troops in various environments\, in order to provide context and to suggest the challenges of feeding troops in the field. \n• Advances in U.S. military field rations over the last century\, from a baseline during the Spanish-American War (1898) and World War I\nthrough World War II; from World War II to Vietnam; and the Gulf War (1990-1) through Afghanistan and Iraq after 9/11. \n• Some of the technical and culinary innovations—from the ingeniously simple to the more complex—  that are now part of our culinary\nlandscape after their development for preparing and serving military rations. \n• Questions and areas for future research.\nIf possible\, using recipes from military cookbooks and recipes of the various periods\, we will also sample some of the “hits and misses” from\nmilitary field rations over the last century\, but especially during the last 50 years—possible samples include hardtack\, “Slumgullion” (WW I)\, and MREs and HDRs (from the 1990-1 Gulf War and up to the present). \nAbout the Presenter: \n \nMichael McHenry has degrees in History and English Literature\, Foreign Service (Middle Eastern Studies and Low-Intensity Conflict)\, and\nNational Security Strategy. He spent much of his career working security issues in the Middle East\, to include supporting military forces and operations in the field. Michael is also a cook. He took classes at the Culinary Institute of America and assisted chef/instructors in cooking\nclasses in the Washington area. He is a member of CHoW and of La Chaine des Rotisseurs and a docent at the National Museum of American History. URL:https://chowdc.org/event/an-army-marches-on-its-somach-military-field-rations-from-san-juan-hill-to-the-present-and-beyond/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200112T140000 DTEND;TZID=UTC:20200112T160000 DTSTAMP:20260605T075641 CREATED:20191124T044258Z LAST-MODIFIED:20240414T220601Z UID:652-1578837600-1578844800@chowdc.org SUMMARY:Native American Gifts: Wild Rice and Maple Syrup DESCRIPTION:After receiving her Master’s degree in Sociology from the University of Wisconsin-Madison\, Shirley Cherkasky moved to the Washington area with her family in 1966 and worked as a research sociologist at the George Washington University for five years. Prior to her work at Smithsonian’s National Museum of American History\, Shirley served as Project Director of the “Old Ways in the New World” section of the Smithsonian’s Bicentennial Festival of American Folklife (1973-1976). As coordinator of exhibition-related public programs for the Smithsonian’s National Museum of American History\, Shirley Cherkasky discovered the existence of culinary historian groups in Boston\, Ann Arbor\, and Houston when she began planning a symposium\, “Good as Gold: Foods the Americas Gave the World\,” to mark the observance of the Columbian Quincentenary in 1992. She promptly joined the Boston group and found it a source of so much interesting information and fun that she determined to start a similar group in the Washington\, D.C.\, area. \nAfter retiring in 1995 she followed up on that plan in October 1996\, and the Culinary Historians of Washington\, D.C. has been in existence ever since. Currently Shirley coordinates CHoW’s collectionof books for the Culinary Historians of Washington’s Culinary History Collection in the Smithsonian Libraries and also coordinates CHoW’s contributions of product cookbooks to the important Warshaw Collection of Business Americana in the American History Museum’s Archives. For more than 25 years she was an active member of the International Commission on Ethnological Food Research\, attending meetings and occasionally giving papers. \n“Native American Gifts…” was originally presented at the group’s meeting in Heidelberg\, Germany\, in 2016. In the 17th century when Europeans encountered Native Americans in the Great Lakes region\, they learned of two wild foods that were staples of the Indian diet: wild rice and maple syrup\, harvested by the Indians and labor-intensively processed. The cold\, heavily wooded Upper Midwest was dotted with thousands of shallow lakes that had been scooped out by receding glaciers\, and wild rice grew there profusely. By the mid-19th century the new American government encouraged European settlers to move into the area and forced the Indians into special reserved areas\, many of which included wild rice lakes where the Indians continued to harvest and process rice traditionally. It remained primarily an Indian food\, harvested to survive the winters when other foodstuffs were scarce. Finding sugar maples on their new farmsteads\, settlers learned to produce syrup and sell it. Becoming so popular in the northern U.S.\, it prompted commercial efforts to find cheaper substitutes. Today supermarket shelves are filled with myriad brands of “pancake syrup” that compete successfully with authentic maple syrup. In the 1960s a form of wild rice was developed that could be cultivated in clay paddies and harvested mechanically. Costs dropped dramatically and extensive marketing followed. Currently\, at least ninety percent of all wild rice is produced and marketed by non-Indians. URL:https://chowdc.org/event/native-american-gifts-wild-rice-and-maple-syrup/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20191208T140000 DTEND;TZID=UTC:20191208T160000 DTSTAMP:20260605T075641 CREATED:20190409T215233Z LAST-MODIFIED:20240414T220625Z UID:572-1575813600-1575820800@chowdc.org SUMMARY:The History of the Central Farm Markets and the Secrets of Salami at MeatCrafters! DESCRIPTION:  \nThe History of the Central Farm Markets and \nthe Secrets of Salami at Meat Crafters \nSpeakers: Mitch Berliner \nand Debra Moser \nSunday\, December 8 \n2:00 to 4:00 p.m. \n   \nMitch Berliner and his wife Debra Moser have been instrumental in bringing the best fresh foods to the area with their three outstanding farm markets in the Washington area and their superb locally made charcuterie. Mitch will speak about the Central Farm Markets\, and Debra will speak about MeatCrafters. \nMitch\, Debra\, and Stanley Feder founded MeatCrafters just two years ago. Meat-Crafters is the only USDA Approved facility in the Metro DC area to obtain the license to craft top quality sausages\, salamis and other charcuterie. The products are sold through farmers markets and other retailers in the area and around the country. MeatCrafters also works with local farmers to custom make value added products for them. Soon MeatCrafters will launch their Skinny Salamis nationally. Learn about the process of curing meats and have a taste at the same time. www.centralfarmmarkets. com and www.meatcrafters.com \n Mitch Berliner has been a trailblazer and entrepreneur in the food industry for over forty-five years. He has been in the forefront of Washingtonians who have been instrumental in making this area a world-class food market. Today seasonal farm markets and freshly made food-to-go are familiar to most people\, but Mitch helped introduce both and started the gourmet-to-go concept fresh out of college in 1971. Expanding into natural and super premium ice creams in 1974\, Mitch founded Berliner Foods\, introducing people in the mid- \nAtlantic to some of their favorite treats: Häagen-Dazs®\, Ben & Jerry’s\, Dove Bars®\, and numerous other high quality and organic frozen products. After Edy’s acquired the business in 1985\, Mitch opened Berliner Specialty Distributors and introduced an array of organic and specialty foods. Mitch was a founding partner of Louisiana Express restaurant in Bethesda and has consulted for other restaurants in Washington. He also worked with Costco to develop a mail order fulfillment program for specialty ice creams. \nMitch has served on the Board of Directors of the Jean-Louis Palladin Foundation and he served on the fundraising committees of Share Our Strength\, The Washington Capital Area Food Bank in addition to being a member in the Montgomery County Food Council\, American Institute of Wine and Food\, and Slow Foods. In 2007\, Mitch was inducted into the Maryland Food Industry Hall of Fame for his foresight and contribution to the food industry and his longstanding involvement with numerous charitable and civic organizations. He has now gone back to his roots of bringing the best fresh foods to the area with three outstanding farm markets in the Washington area and Meat-Crafters.  \nDebra Moser has guided businesses in marketing and strategic positioning. She is the cofounder of MeatCrafters and owner of Central Farm Markets\, which was founded in 2008 by Debra and Mitch. On their website\, you’ll find their “mission is to provide a professionally managed community venue where customers can purchase high quality\, locally grown fresh and prepared food\, and to support agricultural innovation\, green practices and sustainability.” \nShe was a co-founder of EDI Consulting\, a strategic planning and international business development firm\, helping business around the globe with strategic planning and marketing initiatives. She has served as adjunct professor for the Carey School of Business at Johns Hopkins University\, MBA Program and as a Capstone Judge there and at The George Washington School of Business for their senior competitions. \nDebra combined her passion of art and business and assumed the position of Executive Director of The Metropolitan Center for the Visual Arts in 2004\, where she lead a talented team in building a new comprehensive art center in Montgomery County bringing exciting exhibitions\, classes and new artists to the area. In 2008 Debra earned a professional certification in pastry from L’Academie de Cuisine. \nCurrently\, Debra splits her time  between MeatCrafters\, an artisan meat company producing naturally cured sausages\, salamis which she co-founded with her husband and as partner in Central Farm Markets\, a community based farm market serving thousands of people each year in the Washington area. She serves on the boards of the Chesapeake Alliance of Sustainable Agriculture – Future Harvest and the American University Entrepreneurship Program. Debra combines her love of photography with her passion for food traveling the world photographing the diversity of people\, places\, food and chefs. \n  URL:https://chowdc.org/event/the-history-of-the-central-farm-markets-and-the-secrets-of-salami-at-meatcrafters/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20191110T140000 DTEND;TZID=UTC:20191110T160000 DTSTAMP:20260605T075641 CREATED:20190409T005006Z LAST-MODIFIED:20240414T220651Z UID:581-1573394400-1573401600@chowdc.org SUMMARY:Thomas Jefferson: The Foodie Founding Father DESCRIPTION:Most Americans can identify the author of this quote: \n“We hold these truths to be self-evident\, that all Men are created equal\, that they are endowed by their Creator with certain unalienable rights ….” \nBut fewer are aware that the same author also wrote\, “When you make white soups\, never put in the cream until you take it off the fire” and “Plant a thimble spool of lettuce seed every Monday from Feb 1 to Sept 1.”\nIn fact\, Thomas Jefferson considered popularizing olive oil and promoting upland rice to be at least as important to the future of the republic as writing the Declaration of Independence. \nLearn all about Thomas Jefferson from Susan Sullivan Lagon.  Before retiring from full-time teaching in 2015\, Professor Lagon spent most of her professional life teaching at Georgetown University\, where she served on the faculties of both the Government Department and the Government Affairs Institute (GAI). She taught American Government and Constitutional Law to undergraduates on campus and courses about Congress for federal agency personnel on Capitol Hill. She has spoken for more than 500 international visitors’ programs sponsored by the U.S. Department of State and continues to lecture frequently for GAI and the Canadian School of Public Service. Susan earned her B.A. and M.A. in Government and Foreign Affairs at the University of Virginia and her Ph.D. in Government from Georgetown University. Before joining the faculty at Georgetown\, she was a book editor with Congressional Quarterly Press and taught Government and AP Politics at the National Cathedral School/St. Albans. \n \nFor the past few years\, she has served as the Hotel Historian at the Jefferson Hotel four blocks north of the \nWhite House—no doubt the best job in the hospitality industry! She designs custom tour itineraries\, offers\ntours of the hotel\, and interprets Jefferson’s political\, culinary\, and architectural contributions to American\nlife. She also enjoys choral singing\, travel (she has visited all 50 U.S. states)\, cooking\, and working part-time\nat Penzeys Spices. \nBecause Jefferson was an obsessive record keeper\, culinary historians have a treasure trove of data to explore: Handwritten recipes\, drawings of the pasta extruder used to make the “macaroni pie” served at White House dinners\, a classification scheme for wines\, a garden log he kept for decades\, detailed  charts showing when fruits and vegetables were available at D.C.’s Central Market\, and more. Jefferson appreciated the value of dining for political as well as social purposes. By the time he left the White House\, almost every Member of Congress had been invited to dine at the White House. While in Paris\, Jefferson had his enslaved chef\nJames Hemings—the first American chef trained in France—serve imported Virginia ham\, yams\, and sweet corn at diplomatic dinners. The decision to locate the nation’s capital on the  banks of the Potomac was the result of a deal struck at a dinner Jefferson hosted at his home in New York. \n \nThis talk will highlight some of the key components of Jefferson’s culinary legacy. URL:https://chowdc.org/event/thomas-jefferson-the-foodie-founding-father/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20191013T140000 DTEND;TZID=UTC:20191013T160000 DTSTAMP:20260605T075641 CREATED:20191005T191832Z LAST-MODIFIED:20191005T191832Z UID:635-1570975200-1570982400@chowdc.org SUMMARY:A History of Food Waste by Andrew Smith DESCRIPTION:Andrew F. Smith teaches in the Food Studies Department at the New School university in Manhattan. He is the author or editor of 32 books\, including the three volume work\, Food in America (ABC-CLIO\, 2017). He has completed Why Waste Food? Feed People\, Save the Planet\, Make Money\, which is scheduled for publication in early 2020.  He serves as the editor for the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom. He has written more than five hundred articles in academic journals\, popular magazines and newspapers. He has delivered more than fifteen hundred presentations on various educational\, historical\, culinary\, and international topics. His media appearances include interviews for National Public Radio\, the History Channel\, and the Food Network. He has been a historical consultant to several television series\, including “What We Eat” and “History Detectives” on PBS; “Heavyweights” on the Food Network; “American Eats” on the History Channel; “How Stuff is Made” on Discovery; “Love/Lust Holiday Feasts\,” on the Sundance Channel; and the 6-part mini-series\, “Eat: The Story of Food\,” broadcast on the National Geographic Network. \nConserving food and preventing its waste have been crucial matters confronting humankind for millennia. Failure to store or preserve food in times of plenty could result in hunger\, famine and death in times of want. Virtually every religion forbad wasting food\, and saving food was a value built into the culture of most communities. \nDuring the twentieth century\, however\, lower food prices and societal changes encouraged food waste\, particularly in well-to-do countries. During the latter part of the century\, concern with food waste was raised by two major groups: environmentalists and anti-hunger advocates. Environmentalists were concerned with the impact of food waste issues in rapidly expanding landfills. Food waste was also identified it as a major contributor to global warming. Those concerned with food insecurity\, malnutrition and hunger wanted to recover as much edible food as possible to help feed to the needy. \nFood waste\, however\, did not become a major public-concern until food prices skyrocketed in the early 2000s due speculation\, bad weather and the financial crisis known as the “Great Recession. Only when millions of people around the world were facing hunger and malnutrition was war declared on food waste. Since then\, excellent progress has been made e by consumers\, businesses\, non-profit organizations and governmental agencies\, yet an estimated 40% of the food grown or raised for human consumption continues to be wasted in America. URL:https://chowdc.org/event/a-history-of-food-waste-by-andrew-smith/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20190908T140000 DTEND;TZID=UTC:20190908T160000 DTSTAMP:20260605T075641 CREATED:20190331T031924Z LAST-MODIFIED:20190409T003134Z UID:560-1567951200-1567958400@chowdc.org SUMMARY:Food Traditions of the United States Supreme Court DESCRIPTION:In her new book\, Clare Cushman of the Supreme Court Historical Society combines recipes and history to create a new and compelling look at the justices of the Supreme Court. “Food in good company has sustained Supreme Court Justices through the ages\,” writes Justice Ruth Bader Ginsburg in the forward to the book.\nBesides offering more than three dozen recipes\, the book provides a glimpse of justices that few get to see\, including previously unpublished photos of them eating together and celebrating birthdays. \n  URL:https://chowdc.org/event/food-traditions-of-the-united-states-supreme-court/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20190505T140000 DTEND;TZID=UTC:20190505T160000 DTSTAMP:20260605T075641 CREATED:20190331T032011Z LAST-MODIFIED:20190409T000712Z UID:558-1557064800-1557072000@chowdc.org SUMMARY:The Social History of Food and Cooking\, with author Luke Barr DESCRIPTION:Luke Barr is the author of the New York Times bestseller Provence\, 1970 and his most recent book\, Ritz & Escoffier. He is currently writing a social and cultural history of 1970s French cooking. He is also co-writing The Hunt for History with Nathan Raab\, a memoir of Raab’s adventures in the rare document and artifact business (Scribner).\nBefore turning to writing full time in 2015\, Barr was the features director at Travel + Leisure magazine where he edited many of the magazine’s high profile writers. Before that\, Barr was the executive editor of Gear\, a men’s fashion magazine\, and before that\, a senior editor at Brill’s Content\, which covered the news and media industries. \n \nHe was the founder and editor of KGB\, a New York City-based pop culture magazine\, and has written over the years for magazines including Travel + Leisure\, Food & Wine\, GQ\, and Spy.\nBarr graduated from Harvard College with a degree in English literature and lives in Brooklyn with his wife\, architect Yumi Moriwaki\, and their two daughters. \nLuke Barr will present his argument for the seminal role that two idiosyncratic men\, Cesar Ritz and Auguste Escoffier\, played in the history of the restaurant. His research on the subject resulted in his latest book Ritz & Escoffier: the Hotelier\, the Chef\, and the Rise of the Leisure Class (Clarkson Potter/Crown\, 2018).\nHe will talk a bit about his great aunt\, M.F.K. Fisher\, and her influence and inspiration for him as he worked on his first book\, Provence\, 1970: M.F.K. Fisher\, Julia Child\, James Beard\, and the Reinvention of American Taste (Clarkson Potter/Crown\, 2013)\, and about how his current project\, a history of nouvelle cuisine\, tentatively titled Les Enfants Terribles: How a Band of Outlaw Chefs Created Nouvelle Cuisine and Revolutionized Modern Cooking (Dutton);\, is a sequel of sorts to both of his previous books. He will discuss his various research approaches\, depending on the material\, and more generally the way that food and food history illuminate the present URL:https://chowdc.org/event/the-social-history-of-food-and-cooking-with-author-luke-barr/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20180520 DTEND;VALUE=DATE:20180521 DTSTAMP:20260605T075641 CREATED:20170815T204126Z LAST-MODIFIED:20180402T162605Z UID:325-1526774400-1526860799@chowdc.org SUMMARY:Sandra Gutierrez on The Influence of Latino Immigration of Foods of the American South -- Please Note: LOCATION\, DATE\, AND TIME TO BE DETERMINED. DESCRIPTION: URL:https://chowdc.org/event/sandra-gutierrez-on-the-influence-of-latino-immigration-of-foods-of-the-american-south/ LOCATION:Location to be determined\, MD\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20180311T140000 DTEND;TZID=UTC:20180311T160000 DTSTAMP:20260605T075641 CREATED:20170815T203832Z LAST-MODIFIED:20170815T203832Z UID:323-1520776800-1520784000@chowdc.org SUMMARY:Cecilia Glembocki on The History of the White House Easter Egg Roll DESCRIPTION: URL:https://chowdc.org/event/cecilia-glembocki-on-the-history-of-the-white-house-easter-egg-roll/ LOCATION:Location to be determined\, MD\, United States CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20180211T140000 DTEND;TZID=UTC:20180211T160000 DTSTAMP:20260605T075641 CREATED:20170815T203459Z LAST-MODIFIED:20170815T203459Z UID:319-1518357600-1518364800@chowdc.org SUMMARY:Paul Anthony Brazinksi on Food Practices in Early Christianity DESCRIPTION: URL:https://chowdc.org/event/paul-anthony-brazinksi-on-food-practices-in-early-christianity/ LOCATION:Location to be determined\, MD\, United States CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20180114T140000 DTEND;TZID=UTC:20180114T160000 DTSTAMP:20260605T075641 CREATED:20170815T203635Z LAST-MODIFIED:20170815T203635Z UID:321-1515938400-1515945600@chowdc.org SUMMARY:Tom Croghan on Why the Mid-Atlantic will rival France's Great Wine Growing Regions DESCRIPTION: URL:https://chowdc.org/event/tom-croghan-on-why-the-mid-atlantic-will-rival-frances-great-wine-growing-regions/ LOCATION:Location to be determined\, MD\, United States CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20171210T140000 DTEND;TZID=UTC:20171210T160000 DTSTAMP:20260605T075641 CREATED:20170815T202622Z LAST-MODIFIED:20170815T202622Z UID:315-1512914400-1512921600@chowdc.org SUMMARY:John McQuaid on The Evolution of Taste DESCRIPTION: URL:https://chowdc.org/event/john-mcquaid-on-the-evolution-of-taste/ LOCATION:Location to be determined\, MD\, United States END:VEVENT END:VCALENDAR