WeeM 2020 is over but check this site in the spring of 2021 for information about our next RG.
HalloweeM 44½: A WeeM-Away
October 30 – November 1, 2020
Food in the Midwest: Probably Not What You Think
The history of the Midwest is remarkable for many reasons, not least of which is the diversity of its population, and therefore of its regional cuisine. Every era of Midwestern history contributed to the remarkable variety, from the wild rice of the Ojibwe to Belgian hoteliers in Chicago, Cornish miners in Michigan to Russians in Nebraska to Germans in Ohio. Ingredients and traditions mixed and evolved and added to the richness of a region that became famed for the abundance of food it provides—but should also be known for its variety.
Cynthia Clampitt is a writer, speaker, and food historian. She has pursued her love of culture, history, and food in thirty-seven countries on six continents but has in recent years increasingly focused her studies on the American Midwest. Clampitt recently completed work on a book about places to enjoy Midwestern history, due out in 2021. She is also the author of Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest and Midwest Maize: How Corn Shaped the U.S. Heartland.
*Note: The information above is a draft provided by the presenter and may be subject to change.
Saturday, October 31st at 11 AM US/CDT (16 UTC)
†Note: The time & location listed in our PAAG (when it becomes available) superceeds the time & location listed here, if different.
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