Maize: The Heartland’s Corn, October 7 @ 9:30 am

Greater Midwest Foodways Alliance
Presents

Maize
The Heartland’s Corn

Kendall College School of Culinary Arts
900 North Branch (west of Halsted) in Chicago. Free parking.

Friday, Saturday and Sunday, October 6 - 8, 2017

Symposium: $50

Buy tickets now at BrownPaperTickets.com. For more information, email greatermidwestfoodways@gmail.com or call 312-380-1665

http://www.GreaterMidwestFoodways.com


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. Cost: $25

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 and Corn Puffs. Symposium cost: $50

Our program will feature these varied and knowledgeable speakers:

- Amy Wertheim, a sixth-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 French explorers first encounters with maize


- 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). There will be display panels from former exhibits on transgenic corn and the use of the gene gun.

Saturday’s 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.

Sunday’s learning tour concludes 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. Tour cost: $35

Our home page has links to Friday, Saturday and Sunday’s programs, speaker profiles, lunch menu and optional learning tours:

This event is open to the public.


Information on: Maize, The Heartland's Corn Symposium
October 7th, 2017

Information on Learning Tour: Graue Mill and Naper Settlement
October 6th, 2017

Information on Learning Tour: Three Farms, an Orchard and a Fish Boil
October 8th, 2017


http://www.GreaterMidwestFoodways.com

Hi,

Thanks to BrendanR, I have his stevia plant for this event.

There will be sweets to try:
- High fructose corn syrup
- Corn syrup
- Agave
- Allulose
- Stevia from the plant (and maybe the powder, too)

Regards,
Cathy2

Nr706 will bring beer made from corn (and other stuff, too) especially for this occasion.

Just before lunch, he will tell us all about it!

Regards,
CAthy2

Nice mention in the Chicago Tribune!

1) The Midwest is well-known for growing corn, and the Maize: The Heartland's Corn symposium (hosted by the Greater Midwest Foodways Alliance) is the perfect place for you to learn more about the crop and how it plays into our daily lives. The weekend will kick off with a tour of Oak Brook’s historic Graue Mill and Museum, which operated for 70 years beginning in 1852. Saturday will feature a series of expert-led talks at Kendall College, while participants sample items made with corn, like chowder and even a corn-based beer. Friday through Sunday, Oct. 6 through Oct. 8., multiple locations. www.GreaterMidwestFoodways.com.

Saturday lunch menu
 
Corn chowder

Corn bread made from sprouted corn flour and grits
Recipe from Peter Reinhart

Corn salsa and tortilla chips

Tamales
Isaac and Moishe Grocery, Highwood, Illinois

Beer made from Corn
Thomas Keith

Corn “beer” made to recipe
from Prairie Farmer, 1 August 1851
Interpreted by Thomas Keith

Wari Chicha de Molle
Off Color Brewing made in collaboration with The Field Museum.


Snacks

Corn ice cream
Village Creamery, Skokie, Illinois

Corn nuts

Popcorn
Forestburg, South Dakota

Coffee, Tea, Soft drinks

The high fructose corn syrup has arrived for the tasting!