Evento

Maize: The Heartland's Corn

Greater Midwest Foodways presents its sixth symposium examining Midwestern Maize as a foodstuff, a source of controversy and an economic engine.

We kick off this maize-centric weekend with a learning tour of the historic Graue Grist Mill and Museum in Oakbrook, IL, which ground corn for 70 years commencing in 1852. Attendees may lunch at York Tavern, which has been in continuous operation since 1843. The tour concludes at Naper Settlement, an outdoor 19th century living history museum.

On Saturday, we will convene at Kendall College at 10:00 AM for a day of maize talks. Check-in Commences at 9:15 AM. Early arrivals can have a breakfast of their favorite cereals: Corn flakes, Corn Chex, Corn Smaks and Corn Puffs.

Our program will feature these varied and knowledgeable speakers:

-Amy Wertheim, a seventh-generation family farmer who will outline how corn farming has changed over the last 50 years

-Kantha Shelke, PhD on how corn syrup and high fructose corn syrup differ, which will include tastings

-Colleen Taylor Sen, PhD will introduce the new book she co-edited: The Encyclopedia of Chicago Food

-Robert Launay, PhD, an Anthropologist from Northwestern University on Maize avoidance? Colonial French attitudes towards Native American Foods in the Pays des Illinois (17th 18th Century)

-Donna Langford, The DeKalb Area Agricultural Heritage Assoc, on Historical innovations that led to the transition from open pollinated corn to hybrid to GMO

-Thomas Keith, Cicerone I, Homebrew beer made from corn

-Cynthia Clampitt, a food historian who authored, Midwest Maize: How Corn Shaped the U.S. Heartland

DeKalb Area Agricultural Heritage Assoc will bring a germination box , which was used by individual farmers to test particular ears for the likelihood of germination when corn was open pollinated (prior to 1930s). Display panels from former exhibits on transgenic corn and the use of the gene gun.

Saturdays lunch serves up a Maize-centric meal of sprouted corn bread, corn chowder, rice salad and a corn-based beer specially brewed for us by Thomas Keith. Samples of maize-based foods such as dried sweet corn, corn ice cream and such will be available.

Sundays learning tour bookends our weekend with a visit to three farms, an orchard and a fish boil, which are all along the Illinois-Wisconsin border near Richmond and Hebron.

Our home page has links to Friday, Saturday and Sundays programs, speaker profiles, lunch menu and optional learning tours: www.GreaterMidwestFoodways.com

Information on: Maize, The Midwest's Corn Symposium
October 7th, 2017
http://greatermidwestfoodways.com/maize-the-heartlands-corn/

Information on Learning Tour: Graue Mill and Naper Settlement
October 6th, 2017
http://greatermidwestfoodways.com/learning-tour-graue-corn-gristmill-and-naper-settlement/

Information on Learning Tour: Three Farms, an Orchard and a Fish Boil
October 8th, 2017
http://greatermidwestfoodways.com/learning-tour-three-farms-an-orchard-and-a-fish-boil/

For more information, email greatermidwestfoodways@gmail.com or call 312/380-1665.

This event is open to the public.

Ubicación

Kendall College, School of Culinary Arts (Ver)
900 N. North Branch Street (Chicago Ave & Halsted St)
Chicago, IL 60642
United States

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Categorías

Educación > Convenciones

Educación > Tours

Comida > Cerveza, Vino y Bebidas Alcohólicas

Comida > Mercados y granjas

Otra > Tecnología

Edad mínima: 18

Apropiado para niños: No

Se aceptan perros: No

No fumar: Sí

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