To read the online version of this month's newsletter, click here
CHEW'sLetter
Culinary History Enthusiasts of Wisconsin
Due to the coronavirus pandemic, CHEW meetings are currently being held online via Zoom. In more normal times, we welcome you to join us for CHEW meetings at 7:15 PM on the first Wednesdays of the month at the Goodman Community Center, Ironworks Bldg., 149 Waubesa Street, Madison, WI. Any exceptions to meeting day or time will be noted in this newsletter.
CHEW meetings are free and open to the public. They feature invited speakers, lively discussions, book signings, food samplings and more.
Not a CHEW member? Visit the Membership page for information on how you can join the organization: http://www.chewwisconsin.com/enthusiasts/membership/
Due to the coronavirus pandemic, CHEW meetings are currently being held online via Zoom. In more normal times, we welcome you to join us for CHEW meetings at 7:15 PM on the first Wednesdays of the month at the Goodman Community Center, Ironworks Bldg., 149 Waubesa Street, Madison, WI. Any exceptions to meeting day or time will be noted in this newsletter.
CHEW meetings are free and open to the public. They feature invited speakers, lively discussions, book signings, food samplings and more.
Not a CHEW member? Visit the Membership page for information on how you can join the organization: http://www.chewwisconsin.com/enthusiasts/membership/
December 2020
Zoom Meeting Link: https://us02web.zoom.us/j/82425744959?pwd=SzY0U0VnWTYvbXY3cXp5T3lVcUs0dz09
Meeting ID: 824 2574 4959
Passcode: 011181
Meeting ID: 824 2574 4959
Passcode: 011181
How to Join the CHEW Meeting on December 2, 2020:
To join in at meeting time on November 4, open this link on your browser: https://us02web.zoom.us/j/82425744959?pwd=SzY0U0VnWTYvbXY3cXp5T3lVcUs0dz09
Alternatively, you can join the meeting via the Zoom app. Supply your email address and Zoom password and indicate that you want to join a meeting in progress. Now enter the meeting ID number (below), then click "Join the Meeting." You will be prompted to enter the meeting password (also below).
Meeting ID: 824 2574 4959
Passcode: 011181
*For info about using a mobile phone to join a meeting, or for more instruction about using Zoom, visit the Zoom support page at https://support.zoom.us/hc/en-us/categories/200101697
To join in at meeting time on November 4, open this link on your browser: https://us02web.zoom.us/j/82425744959?pwd=SzY0U0VnWTYvbXY3cXp5T3lVcUs0dz09
Alternatively, you can join the meeting via the Zoom app. Supply your email address and Zoom password and indicate that you want to join a meeting in progress. Now enter the meeting ID number (below), then click "Join the Meeting." You will be prompted to enter the meeting password (also below).
Meeting ID: 824 2574 4959
Passcode: 011181
*For info about using a mobile phone to join a meeting, or for more instruction about using Zoom, visit the Zoom support page at https://support.zoom.us/hc/en-us/categories/200101697
Missed the Live Meeting?
If you're unable to attend a CHEW presentation during the live Zoom occasion, you can still get in on the food history fun. Recordings of these Zoom meetings will be posted, each month, on our CHEW website under the heading for History/Past Speakers and Events. To see what’s available, go to http://www.chewwisconsin.com/history/past-speakers-and-events/. |
“It Was Twenty Years Ago Today” - An Informal History of CHEW
By Terese Allen
CHEW, or the Culinary History Enthusiasts of Wisconsin, was the brainchild of Shirley Cherkasky, a retired historian who worked many years for the Smithsonian Institute in Washington, D.C. Shirley spent her summers in Madison, and while there in 2000 she got in touch with local food writer Terese Allen to propose the idea of a group similar to one Shirley had founded in Washington, D.C.
Terese knew of numerous people in food-related groups and businesses in the region, and drew up a list of potentially interested participants to share with Shirley. Joan Peterson, a food-travel writer and publisher, also shared names. And soon the inviting began.
By Terese Allen
CHEW, or the Culinary History Enthusiasts of Wisconsin, was the brainchild of Shirley Cherkasky, a retired historian who worked many years for the Smithsonian Institute in Washington, D.C. Shirley spent her summers in Madison, and while there in 2000 she got in touch with local food writer Terese Allen to propose the idea of a group similar to one Shirley had founded in Washington, D.C.
Terese knew of numerous people in food-related groups and businesses in the region, and drew up a list of potentially interested participants to share with Shirley. Joan Peterson, a food-travel writer and publisher, also shared names. And soon the inviting began.
The first three gatherings of interested parties took place in the summer of 2000 and were held at Union South on the UW Madison campus. These early meetings were largely discussions about what the group might become, how it would be structured, and what would take place at meetings. The list of potential members also grew as attendees offered more names, of everyone from professional chefs to home cooks, and from cookbook authors and local historians to folks just interested in learning more about the world through the lens of food. (The term “foodie” was still relatively new back then, but that’s what we all were, essentially.)
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Our early group of food history lovers gravitated towards the structural model of the Culinary Historians of Washington, D.C. (the organization that Shirley Cherkasky had founded and led), which was a membership-based group that held monthly meetings featuring an invited speaker. Presentations were followed by group discussion, and the meetings featured cooking demonstrations and/or food samples to share. Field trips, banquets, or other special events were also sometimes part of the schedule.
We decided that our meeting topics could cover any aspect of food history from around the world and throughout time, with a liberal sprinkling of topics specifically related to Wisconsin and the Midwest. We’d aim for an eclectic, educational but also entertaining mix. We’d draw from academic, culinary, agricultural and other fields to find speakers. We’d be not-for-profit and open to all, and would keep dues affordable. (The latter, in fact, is still at its original level: $25 per year). We’d establish a mission, develop by-laws and get “official.” We’d use the working title of “Culinary Historians of Madison” until we chose a permanent name.
To get the ball rolling, we decided to look to each other for potential speakers. The first “official” meeting, one with a scheduled presentation, was on October 4, 2000, and was held at Madison Area Technical College (Truax Campus). We moved to this location because MATC baking instructor and early CHEW member Punky Egan was on the faculty there and could get free use of the school’s teaching kitchen and a meeting/dining room, with plenty of free parking to boot. |
CHEW’s first speaker was Lou Pitschmann, associate director for collections with UW-Madison’s library system. Lou was also the fledgling food history group’s first moderator. His talk, called “More Than Recipes: Using Cookbooks to Measure Immigrants’ Assimilation into American Life, 1818-1819,” explored how recipes and food habits changed rapidly among European immigrants during the 19th and early 20th century, and how they eagerly took to traditional American recipes.
CHEW was off to an intriguing start. |
After Lou’s talk other early members of the organization offered presentations. Terese Allen followed Lou with “Booyah, Bratwurst and Limburger Cheese: The Food and Folklore of Wisconsin,” which looked at how Dairyland foodways reflect the state’s history, culture and personality. Food travel writer Joan Peterson featured exotic foods from around the world in “Exploring the Ethnic Kitchen” (one specialty that garnered a lot of interest at that meeting was the stretchy Turkish ice cream called sahleb.) Folklorist Janet Gilmore gave us “Boiled, Roasted, Dried and Frozen: Fish Foodways in Great Lakes Subsistence.” Other early topics and featured speakers included:
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CHEW’s first officers were: Vesna Vuynovich Kovach (president); Terese Allen (vice-president); Leslie France (secretary); and Punky Egan (treasurer).
During CHEW’s first year or two we: elected officers; formally named the organization; established its mission and several committees (including Publicity, Membership and CHEW History); and, after much passionate discussion and a lot of help from CHEW Secretary Leslie France, we ratified our by-laws (in fall of 2001). In 2002, CHEW member Traci Kelly developed and then became the manager of the CHEW website. (Later on, she also produced our first promotional brochure and set up our Facebook page.)
News coverage about the burgeoning organization included articles in Madison’s Isthmus and Eastside News, The Capital Times and the Milwaukee-Journal Sentinel. (“If history was the one class you dreaded or earmarked for a nap when you were in school,” wrote Nancy Stohs of the Journal-Sentinel, “rest assured that this group is not about dry lectures or a litany of dates marking official moments in history.” She went on to describe the food, the lively discussions, and to quote some of the members.)
CHEW eventually began publishing a newsletter, called CHEW’sletter, which is mailed out monthly (except August) to members and to anyone who wishes to be added to the contact list.
CHEW eventually began publishing a newsletter, called CHEW’sletter, which is mailed out monthly (except August) to members and to anyone who wishes to be added to the contact list.
Through the years, CHEW has sponsored numerous field trips and events, including: “Wisconsin’s Rich Food Heritage: Exploring the Steenbock Library Cookbook Collection,” a symposium held at UW Madison’s Steenbock Library (2012); a booth at REAP Food Group’s annual Food for Thought Festival (various years); tour and fish fry dinner at Old World Wisconsin (2011); “Global Kitchen: Food, Nature, Culture” exhibit at the Milwaukee Public Museum (2017); Fall Mushroom Dinner and talk, co-sponsored by the Wisconsin Mycological Society at Morels Restaurant in Middleton (2003); and our beloved annual members-only potlucks, for years held in winter at the home of members Joel and Jean DeVore and then moved to summertime for outdoor festivities.
One of the most welcome developments in CHEW’s history was the formation in 2016 of a Food Committee, led by Jeanne Gomell. This group of cooking enthusiasts took on the task of preparing foods related to the evening’s presentation topic and sharing them with attendees. Although members had occasionally brought food to share at meetings before this, the Food Committee really stepped up the game, making it a regular and very delicious part of the meetings. (Due to the 2020 pandemic, the Food Committee is on hold right now, and we are all very much looking forward to the time when they can start cooking for us again!)
Key Features of CHEW
The formal mission is to be an informal, non-profit, educational, membership-based organization dedicated to the celebration of food, ethnic cuisines, and culinary customs from all parts of the world. Membership is open to everyone, including home cooks, food writers, chefs, nutritionists, collectors, scholars, and students. CHEW meetings are free and open to the public, and feature invited speakers, lively discussions, food demonstrations and more. CHEW is an affiliate organization of the Wisconsin Historical Society as a specialized historical group. Our Website is at http://www.chewwisconsin.com/. There, you can find information about upcoming and past speakers, membership, the CHEW library, food history and culinary book reviews, links to other food history groups across the country, and much, much more. CHEW meetings are typically held on the first Wednesday of every month, unless posted otherwise. In-person meetings are held at 7:15 PM at: Goodman Community Center, 149 Waubesa Street, Madison, WI. (During the COVID pandemic in 2020, meetings were moved online.) |
Some Special Features of CHEW
CHEW’s free e-newsletter, CHEWs’sletter, goes out to about 800 readers monthly and contains: information about upcoming programs; summaries of past programs; a calendar listing of upcoming food-related events in and beyond the Madison area; recipes; book reviews by writing instructor Troy Hess; and more. The current editors are Karen Dunn and Susan Chwae who also sees to its design, layout and distribution, with copy-editing provided by Terese Allen. The current issue can be found at https://chewsletters.weebly.com/
CHEW’s free e-newsletter, CHEWs’sletter, goes out to about 800 readers monthly and contains: information about upcoming programs; summaries of past programs; a calendar listing of upcoming food-related events in and beyond the Madison area; recipes; book reviews by writing instructor Troy Hess; and more. The current editors are Karen Dunn and Susan Chwae who also sees to its design, layout and distribution, with copy-editing provided by Terese Allen. The current issue can be found at https://chewsletters.weebly.com/
CHEW librarian Jean DeVore manages CHEW’s Traveling Library, a collection that totals nearly 100 titles ranging from The Home Indigenous Kitchen to Midwest Maize: How Corn Shaped the U.S. Heartland, to Six Spices: A Simple Concept of Indian Cooking. The full list of titles, many of them written by past CHEW speakers, is at http://www.chewwisconsin.com/culinary/traveling-culinary-history-enthusiasts-of-wisconsin-chew-library-collection/. Meeting attendees can borrow a book from the library by emailing [email protected], and the book will be brought to the next meeting. Jean occasionally gives informative book reports about titles from our collection at CHEW meetings.
- CHEW’s Facebook page, at https://www.facebook.com/groups/chewwis, is peppered with links to fascinating food stories, historical resources, newspaper articles, political issues and culinary news--from salty licorice and blue moon ice cream, to ancient hot pots and the history of railroad cuisine. We also post notices about upcoming meetings.
CHEW is a “sister” to other food history groups in the United States. Cities and regions that have organizations similar to ours include Ann Arbor, Boston, Chicago, New York, Washington D.C., San Diego, and southern and northern California. Together we are loosely organized into an umbrella alliance called NACHO—the National Association of Culinary History Organizations.
Some Fun, Favorite and Fascinating CHEW Meeting Topics from Our Past
(For a full listing of past speakers and talk titles, see http://www.chewwisconsin.com/history/past-speakers-and-events/.
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Time to Eat
Thanks to the generosity of CHEW members and speakers who’ve cooked and shared dishes at meetings, we’ve tasted many famous, delicious or just plain curious foods over the years, including such delicacies as: butter tea; Lord Woolton pie; guerilla cookies; artisanal cheeses from Wisconsin; Tibetan momos; molded Jell-O; wild rice cakes; fudge bottom pie; Norwegian meatballs with rosemary cream sauce; hops tea; grass-fed beef; supper club relish trays; Oscar Mayer bologna; quince preserves; farm-raised yellow perch; hot dogs; Girl Scout cookies; homemade marshmallows; Swiss Colony fruitcake; chocolate truffles; and ravioli stuffed with chanterelle mushrooms, double-smoked bacon, shallots and cream.
Thanks to the generosity of CHEW members and speakers who’ve cooked and shared dishes at meetings, we’ve tasted many famous, delicious or just plain curious foods over the years, including such delicacies as: butter tea; Lord Woolton pie; guerilla cookies; artisanal cheeses from Wisconsin; Tibetan momos; molded Jell-O; wild rice cakes; fudge bottom pie; Norwegian meatballs with rosemary cream sauce; hops tea; grass-fed beef; supper club relish trays; Oscar Mayer bologna; quince preserves; farm-raised yellow perch; hot dogs; Girl Scout cookies; homemade marshmallows; Swiss Colony fruitcake; chocolate truffles; and ravioli stuffed with chanterelle mushrooms, double-smoked bacon, shallots and cream.
Current Times
During the 2020 worldwide pandemic, CHEW has continued to meet regularly online, using the Zoom platform to feature speakers and discussions. Leading the charge for our programs is Holly DeRuyter, who identifies, invites and manages speakers. Holly took over the job in early 2020 from Terese Allen, who had held it for most of the two decades of CHEW’s existence.
One thing that all CHEW meeting attendees sorely miss about our in-person meetings is that we aren’t able to eat together. No group food sampling, alas! And, we sure do miss talking food history and socializing with each other, plus other member benefits like our annual potluck, field trips and access to the CHEW lending library. Because of these losses, the CHEW Executive Committee decided to extend all current memberships through 2021.
The Executive Committee is happy that many members and visitors are tuning in via Zoom this year, and we especially hope to see you at the December 2 meeting, when we'll celebrate the 20th anniversary of this fine organization. (Scroll to the top of this newsletter for more information about this special event.)
Though no dues will be collected in 2021, we ask members and attendees to consider donating to help keep CHEW going strong until we can be together in person again. Any amount is welcome and very much appreciated. Please write a check made out to CHEW, with "Donation" indicated, and mail to: CHEW c/o Char Thompson, 2716 Gregory Street, Madison WI, 53711. You can also donate via Paypal.
During the 2020 worldwide pandemic, CHEW has continued to meet regularly online, using the Zoom platform to feature speakers and discussions. Leading the charge for our programs is Holly DeRuyter, who identifies, invites and manages speakers. Holly took over the job in early 2020 from Terese Allen, who had held it for most of the two decades of CHEW’s existence.
One thing that all CHEW meeting attendees sorely miss about our in-person meetings is that we aren’t able to eat together. No group food sampling, alas! And, we sure do miss talking food history and socializing with each other, plus other member benefits like our annual potluck, field trips and access to the CHEW lending library. Because of these losses, the CHEW Executive Committee decided to extend all current memberships through 2021.
The Executive Committee is happy that many members and visitors are tuning in via Zoom this year, and we especially hope to see you at the December 2 meeting, when we'll celebrate the 20th anniversary of this fine organization. (Scroll to the top of this newsletter for more information about this special event.)
Though no dues will be collected in 2021, we ask members and attendees to consider donating to help keep CHEW going strong until we can be together in person again. Any amount is welcome and very much appreciated. Please write a check made out to CHEW, with "Donation" indicated, and mail to: CHEW c/o Char Thompson, 2716 Gregory Street, Madison WI, 53711. You can also donate via Paypal.
A big thank you for your support from all the members of CHEW’s current executive committee: Kathryn Lederhause (president); Chris Manke (vice-president); Char Thompson (treasurer); Susan Watson (secretary); Carol Martell (immediate past-president); Terese Allen (at-large), and Holly DeRuyter (at-large). And a special nod to Mary Czynszak-Lyne for her recent donation to CHEW.
To all the members, the volunteers and the food history fans who are and have been a part of the Culinary History Enthusiasts of Wisconsin, we salute you. Happy Birthday to CHEW!
To all the members, the volunteers and the food history fans who are and have been a part of the Culinary History Enthusiasts of Wisconsin, we salute you. Happy Birthday to CHEW!
Past Program in Review
“Wisconsin Grapes: A Tasting Flight of History, Present Trends, and Culinary Opportunities” Presenter: Nick Smith, Owner of NSmith Wine & enologist and fermentation instructor at UW Madison Online Zoom Meeting (Wednesday, November 4, 2020) View recording at: https://tinyurl.com/y2s3uxbe Passcode: +B9#RbzL Intrigued initially, by the gift of a home-brewing kit, Nick Smith would study fermentation science in the Pacific Northwest before returning, eventually, to the Midwest (Minnesota) to study cold-climate grapes and wine production. Now, as enologist and outreach specialist with the University of Wisconsin, Nick works with students, grape growers and wine producers as well as explores the potential of cold-climate grapes to deliver a desirable dry, sparkling wine experience with his own label, Mad Rebel. In the presentation, Nick recounts an interest in pre-settler use of grapes and a history of grape-breeding and Wisconsin wine-making (note Haraszthy of Wollersheim and Sonoma acclaim). He describes the native grape varieties and viticultural regions with an eye to successful fruit-crop production and value-added products (wine, but also, for instance, fresh table grapes, raisins, syrups and vinegars). |
Related Links:
- NSmith Wines: https://www.nsmithwines.com/
- Find Mad Rebel Wines (visit site) or Square Wine Co. or Table Wine
- “How Discoveries and Accidents Led to Winemaking in Wisconsin”, WisCONTEXT, June 2, 2017 (features PBS Wisconsin, University Place video): https://www.wiscontext.org/how-discoveries-and-accidents-led-winemaking-wisconsin
- Wisconsin Fruit, Grapes (UW-Fruit Program): https://fruit.wisc.edu/grapes/
- Wine and Hop Shop, Madison: https://wineandhop.com/
- Wisconsin Winery Association: https://www.wisconsinwineries.org/
- American Wine Project, Mineral Point: https://americanwineproject.com/
- Spurgeon Vineyards, Highland: https://spurgeonvineyards.com/
- Von Stiehl Winery, Algoma: https://vonstiehl.com/
- Wollersheim Winery, Prairie du Sac: https://www.wollersheim.com
International Culinary Tour Offerings for 2021
CHEW Members and international culinary travel experts Joan Peterson and Susan Chwae have announced their 2021 Eat Smart Culinary and Cultural Tour to Poland. The tour is set for August 6 to 17, 2021. Detailed information on all of their tours, including those tours rescheduled from 2020, can be found on their website: www.eatsmartguides.com/ourtours.html.
CHEW Member Cathy Fleming, owner of Viaggi di Gusto has announced her 2021 food, wine, and culture tours to Italy. She has three tours available: Splendors of Sicily & Amalfi Coast, May 13 to 30, 2021, Luxurious Amalfi Coast, September 23 to October 2, 2021, and The Best of Italy, October 3 to 15, 2021. More information can be found on her website: www.viaggidigusto.com.
CHEW Members and international culinary travel experts Joan Peterson and Susan Chwae have announced their 2021 Eat Smart Culinary and Cultural Tour to Poland. The tour is set for August 6 to 17, 2021. Detailed information on all of their tours, including those tours rescheduled from 2020, can be found on their website: www.eatsmartguides.com/ourtours.html.
CHEW Member Cathy Fleming, owner of Viaggi di Gusto has announced her 2021 food, wine, and culture tours to Italy. She has three tours available: Splendors of Sicily & Amalfi Coast, May 13 to 30, 2021, Luxurious Amalfi Coast, September 23 to October 2, 2021, and The Best of Italy, October 3 to 15, 2021. More information can be found on her website: www.viaggidigusto.com.
Calendar of Virtual Events and Online Content
(Classes, Demonstrations, Special Events, Workshops)
Hygge, Health and Happiness, Thursday, December 3, 2020 (10:00-11:00 AM) with Claus Elholm Andersen, UW Madison Assistant Professor of Scandinavian Studies
Register from the PLATO site: https://platomadison.org/event-4019194
Politics & Prose Live with Deborah Madison, An Onion in My Pocket, Sunday, December 6, 2020 (2:00-3:00 PM CST)
Register: https://www.eventbrite.com/e/new-date-pp-live-deborah-madison-an-onion-in-my-pocket-with-joe-yonan-tickets-130449607287
“Civic Engagement”, Come to the Table with Spatula & Barcode, Sunday, December 6, 2020 (6:00-8:00 PM)
Register for Webinar: https://uwmadison.zoom.us/webinar/register/WN_Ynp9j_mHT12lufp2F42vVg
24th Annual Fair Trade Holiday Festival, Madison (now virtual, ongoing): https://www.fairtrademadison.org/
On the Yahara, Food Writing Workshops (now, through Zoom): https://www.yaharawritingservices.com
(Classes, Demonstrations, Special Events, Workshops)
Hygge, Health and Happiness, Thursday, December 3, 2020 (10:00-11:00 AM) with Claus Elholm Andersen, UW Madison Assistant Professor of Scandinavian Studies
Register from the PLATO site: https://platomadison.org/event-4019194
Politics & Prose Live with Deborah Madison, An Onion in My Pocket, Sunday, December 6, 2020 (2:00-3:00 PM CST)
Register: https://www.eventbrite.com/e/new-date-pp-live-deborah-madison-an-onion-in-my-pocket-with-joe-yonan-tickets-130449607287
“Civic Engagement”, Come to the Table with Spatula & Barcode, Sunday, December 6, 2020 (6:00-8:00 PM)
Register for Webinar: https://uwmadison.zoom.us/webinar/register/WN_Ynp9j_mHT12lufp2F42vVg
24th Annual Fair Trade Holiday Festival, Madison (now virtual, ongoing): https://www.fairtrademadison.org/
On the Yahara, Food Writing Workshops (now, through Zoom): https://www.yaharawritingservices.com
Something to CHEW On
Goodman Center Food Pantry
Please consider delivering a donation of canned or packaged food to the Goodman Center's Food Pantry! http://www.goodmancenter.org/services/fritz-food-pantry
OR, at this time, online donations toward the Center, are very much appreciated, too: https://www.goodmancenter.org/donate
Traveling Library Collection
A benefit of membership is access to the Traveling Library. To place an “order” for a specific book, email the CHEW librarian. The book, if available, will be delivered to you at the next in-person meeting. http://www.chewwisconsin.com/culinary/traveling-culinary-history-enthusiasts-of-wisconsin-chew-library-collection/
CHEW Executive Board: http://www.chewwisconsin.com/enthusiasts/chew-executive-board/
Weather Emergencies
Information regarding any program cancellation will be posted to the CHEW Website and Facebook page as well as shared with the Goodman Community Center. Please phone the Center at 608-241-1574 to confirm.
Goodman Center Food Pantry
Please consider delivering a donation of canned or packaged food to the Goodman Center's Food Pantry! http://www.goodmancenter.org/services/fritz-food-pantry
OR, at this time, online donations toward the Center, are very much appreciated, too: https://www.goodmancenter.org/donate
Traveling Library Collection
A benefit of membership is access to the Traveling Library. To place an “order” for a specific book, email the CHEW librarian. The book, if available, will be delivered to you at the next in-person meeting. http://www.chewwisconsin.com/culinary/traveling-culinary-history-enthusiasts-of-wisconsin-chew-library-collection/
CHEW Executive Board: http://www.chewwisconsin.com/enthusiasts/chew-executive-board/
Weather Emergencies
Information regarding any program cancellation will be posted to the CHEW Website and Facebook page as well as shared with the Goodman Community Center. Please phone the Center at 608-241-1574 to confirm.
You and CHEW
Do you know of an upcoming food-related event of interest? Have you read a history-focused cookbook or food story lately? Care to share your family's old-time recipe for lefse? We'd love to receive your submission for the CHEW e-newsletter. Please email event notices, book reviews, recipes, food photos or food-related news to Susan Chwae at [email protected] or Karen Dunn at [email protected].
To get on the CHEW mailing list, or for more information, e-mail us at [email protected].
Be a part of CHEW...
...on Facebook
...at our website
...become a member: Contact the CHEW organization at [email protected]
Culinary History Enthusiasts of Wisconsin (CHEW) is an informal, non-profit, educational organization dedicated to the celebration of food, ethnic cuisines, and culinary customs from all parts of the world.
To read the online version of this month's newsletter, click here.
CHEW'sLetter is edited by Karen Dunn, designed and distributed by Susan Chwae and copy-edited by Terese Allen.
Do you know of an upcoming food-related event of interest? Have you read a history-focused cookbook or food story lately? Care to share your family's old-time recipe for lefse? We'd love to receive your submission for the CHEW e-newsletter. Please email event notices, book reviews, recipes, food photos or food-related news to Susan Chwae at [email protected] or Karen Dunn at [email protected].
To get on the CHEW mailing list, or for more information, e-mail us at [email protected].
Be a part of CHEW...
...on Facebook
...at our website
...become a member: Contact the CHEW organization at [email protected]
Culinary History Enthusiasts of Wisconsin (CHEW) is an informal, non-profit, educational organization dedicated to the celebration of food, ethnic cuisines, and culinary customs from all parts of the world.
To read the online version of this month's newsletter, click here.
CHEW'sLetter is edited by Karen Dunn, designed and distributed by Susan Chwae and copy-edited by Terese Allen.