CHEW’sLETTER CHEW meetings are free and open to the public. Our Zoom presentations feature invited speakers and lively discussions; when in person, the meetings also offer 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/ ​​​ April 2022 ​ Upcoming Program Wednesday, April 6, 2022 (6:30 PM-): "A Life of Writing Cookbooks” Presenter: Beatrice Ojakangas, James Beard Cookbook Hall of Fame author Veteran culinarian Beatrice Ojakangas will share the stories and experiences that lead to her work as a cookbook author, including winning the Second Grand Prize in the Pillsbury Bake Off for "Chunk O’ Cheese Bread,” and working at Sunset Magazine as a food writer--something she had wanted to do even as a child. When she left that dream job to move back to Duluth (a city she still loves), she worked for American businessman Jeno Paulucci and developed the idea for pizza rolls for one of his companies. Now, decades later she is working on her thirty-second cookbook. Join us on April 6 to learn more about the life and times of a woman who followed her passion and created a national-level career. Beatrice Ojakangas is a James Beard Cookbook Hall of Famer who has penned articles for the likes of Bon Appétit , Gourmet , Ladies Home Journal and Redbook , and has appeared on television with Julia Child and Martha Stewart. She is author of more than thirty acclaimed cookbooks, including The Best of Wild Rice Recipes , The Finnish Cookbook, Scandinavian Cooking, Great Holiday Baking Book and her latest, The Best Casserole Cookbook Ever , just out from University of Minnesota Press. Zoom Link: https://us02web.zoom.us/j/82057700178?pwd=MU81SG41SzdMSGx4SnRLTzVKSlUwZz09 ​ Meeting ID: 820 5770 0178 Passcode: 131423 Missed the Live Meeting? If you are 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/ . CHEW Needs You! Our CHEW organization seeks volunteers to advance its mission of education and fellowship. While we have met our call for secretary, our organization yet seeks members interested in serving as Vice President (one-year term) and as Speakers Coordinator (OR a chairperson and members for a Programs committee) to book and manage speakers. Finally, we would love someone to assist with Membership outreach and development. Please contact CHEW president Kathryn Lederhause, at [email protected] ​, if you are interested in contributing to the organization in these roles. I will be happy to answer your questions. Past Program in Review March 2, 2022: “Wild Rice for Thanksgiving: A Settler Colonial Reckoning” Presented by Nan Enstad, Buttel-Sewell Professor of Community and Environmental Sociology, UW-Madison “Storytelling is the essential human activity. The harder the situation, the more essential it is.” --Tim O’Brien Special guest Nan Enstad returned to CHEW to examine, with our audience, the complex history of a revered, delicious, and hearty food–in this case, manoomin or wild rice–consumed by indigenous and settler communities, the latter proving a disruptive force to the former’s traditional stewardship and marketplace. As stories are powerful, Nan has looked to embrace complicity in her relationship to wild rice by acknowledging memory, worldview, and personal experience at the table while also confronting the challenges wrought by an increasing understanding of the powerful dynamics that have impeded Ojibwe communities in their access, harvest, and activism to right past wrongs. Importantly, responsible and respectful choices can be made for the products we consume and prepare.​ Nan Enstad is the Buttel-Sewell Professor of Community and Environmental Sociology at the University of Wisconsin, Madison where she teaches courses on food and agriculture. She is the author of two books, most recently, Cigarettes Inc.: An Intimate History of Corporate Imperialism. Enjoy a recording of the presentation: Enjoy a recording of the presentation: Enjoy a recording of the presentation: https://us02web.zoom.us/rec/share/FxLc9BLmFtrAbkS3TeU4KH9Fg2egizH-jPoPX7BoD_ScnnDJtTm9bjSIpjo9v-70.qZmMm_kA2a_HlGUF Passcode: U$ik=eD8 Links of related interest: “Mahnomin,” Jim Northrup (YouTube): https://youtu.be/Kk1vjJpYQjQ Birchbark Books (Minneapolis): https://birchbarkbooks.com/ Native Harvest Ojibwe Products: https://nativeharvest.com/ Manoomin/Wild Rice: https://nativeharvest.com/products/manoomin-wild-rice Heritage Foods, Wild Rice: https://heritagefoods.com/products/wild-rice-anishinaabeg-nation Native Food Network: https://nativefoodnetwork.com/ American Indian Foods: https://www.indianagfoods.org/ The Ojibwe People’s Dictionary: https://ojibwe.lib.umn.edu/ Manoomin: https://ojibwe.lib.umn.edu/main-entry/manoomin-ni ​ Sacred, Food, Land: A Conversation with Leaders of Native American and African Diasporic Foodways Revivals in Wisconsin Thursday, May 5 (2:30-3:30 PM), 1310 Sterling Hall, UW Madison --Dr. Corrie Norman (Contact: [email protected]) Save the date for an interview and conversation with Elena Terry and Yusuf bin-Rella, Wisconsin leaders in the Native American Food Sovereignty Alliance, Wild Bearies, and TradeRoots Culinary Collective, focusing particularly on reviving and revising foodways as sacred practices in current land and food sovereignty movements. This event aims to delve into an important but under-explored and yet integral aspect of Native American and African Diasporic food movements: their connections to sacred narratives and rituals, cosmologies and spiritual embodiment in people, communities, lands, and food. While some aspects are so sacred that they cannot be discussed outside of their communities or certain ritual contexts, appropriate attention to these food movements as sacred revivals in public representation and media, guided by community leaders, can advance understanding of their value and significance to a shared future. This event is sponsored by the Our Shared Future Program and The Religious Studies and Folklore Programs at UW Madison. Links: Our Shared Future: https://oursharedfuture.wisc.edu/ Religious Studies Program: https://religiousstudies.wisc.edu/ Folklore Studies: https://gns.wisc.edu/folklore/ Native American Food Sovereignty Alliance: https://nativefoodalliance.org/ Wild Bearies: https://wildbearies.org/ Traderoots Culinary Collective: https://traderootsfarms.org/ International Culinary Tour Offerings for 2022 CHEW Members and international culinary travel experts Joan Peterson and Susan Chwae lead culinary and cultural tours around the world. There are still two spaces available on their 2022 Denmark tour. Details on all of their tours can be found on their website: www.eatsmartguides.com/ourtours.html . CHEW Member Cathy Fleming, owner of Viaggi di Gusto has announced her upcoming 2022 food, wine, and culture tours to Italy. More information can be found on her website: www.viaggidigusto.c om . Calendar of Virtual Events and Online Content Calendar of Events and Online Content (Classes, Demonstrations, Exhibits, Special Events, Workshops) edible Madison, Brunch Party (virtual), Saturday, April 9, 2022 (10:00 AM-) featuring cooking demo with Francesca Hong: https://ediblemadison.com/events/brunchbox Fortune Favors Lady Nikuko (film), Wisconsin Film Festival, Saturday, April 9, 2022 (3:15 PM-), Shannon Hall, Memorial Union: https://wifilmfest.eventive.org/films/6209d264fae0d800610f4d22 We Feed People (documentary feature film), Wisconsin Film Festival, Sunday, April 10, 2022 (11:30 AM-), Shannon Hall, Memorial Union: https://wifilmfest.eventive.org/schedule/6213fcdc02ad460085e2bcfe Chungking Express (film), Saturday, April 16, 2022 (7:00 PM-), Cinematheque, 4070 Vilas Hall: https://cinema.wisc.edu/series/2022/spring/special-presentations-and-new-restorations Dane Buy Local, “Coffee Fest”, Wednesday, April 20, 2022 (8:00 -10:30 AM): https://danebuylocal.com/event/coffee-fest/ My America with Kwame Onwauchi, Wisconsin Book Festival, Monday, May 23, 2022 (7:00 PM-), Madison Room, Central Branch Library: https://www.wisconsinbookfestival.org/events/my-america Uncork Me Wisconsin, Saturday, May 14, 2022 at Breese Stevens Field: https://www.eventbrite.com/e/uncork-me-wisconsin-2022-tickets-220013475227 Classes, Workshops Olbrich Garden Classes, 2022: Easy Food Preserving: Canning-Free Instructor: Megan Cain, The Creative Vegetable Gardener Monday, April 25, (6:30-8:00 PM) https://olbrich.doubleknot.com/event/easy-food-preserving-canning-free/2869428 Wild Food/Wild Medicine Plant Walk Instructor: Linda Conroy, Moonwise Herbs Tuesday, May 17, (6:00-8:30 PM) https://olbrich.doubleknot.com/event/wild-foodwild-medicine-plant-walk/2869465 Atlas Obscura, Online Courses: https://www.atlasobscura.com/online-courses Cheese Classes, Online with Fromagination: https://fromagination.com/classes/ On the Yahara, Food Writing Workshops (now, through Zoom): https://www.yaharawritingservices.com ​ Fool Me Once…April Fool Recipes “Blackberry Fool Recipe” by Tricia Buice: https://www.savingdessert.com/blackberry-fool-recipe/ ​ “How to Make a Fruit Fool: A Recipe to Make with Children” by Felicity Cloake: https://www.theguardian.com/food/2021/jun/02/how-to-make-fruit-fool-recipe-felicity-cloake-masterclass “3 Delicious Recipes for Classic Fruit Fools” by Yvonne Ruperti: https://www.seriouseats.com/variations-on-classic-fruit-fool-custard-dessert Photo Credit: “Lemon-Blueberry Fool”, Yvonne Ruperti ​ Something to CHEW on Goodman Center Fritz Food Pantry ​: We look forward to returning to the Goodman Center