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Interesting obituaries

Interesting obituaries
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  • Post #391 - September 19th, 2019, 9:15 pm
    Post #391 - September 19th, 2019, 9:15 pm Post #391 - September 19th, 2019, 9:15 pm
    Susanne Poilevey, co-creator of Le Bouchon and La Sardine restaurants, dies after a long battle with cancer

    https://www.chicagotribune.com/dining/p ... story.html
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #392 - October 18th, 2019, 8:41 am
    Post #392 - October 18th, 2019, 8:41 am Post #392 - October 18th, 2019, 8:41 am
    Owner of Brat Stop remembered for his generosity
    Gerald “Jerry” Rasmussen, aka “The Bratfather,” who died Friday at age 78, was remembered this week by family and friends more for his generosity than for creating the iconic brat empire at Highway 50 and I-94.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #393 - October 21st, 2019, 2:56 pm
    Post #393 - October 21st, 2019, 2:56 pm Post #393 - October 21st, 2019, 2:56 pm
    Panel reflecting on Molly O'Neill's body of work:
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #394 - October 21st, 2019, 5:02 pm
    Post #394 - October 21st, 2019, 5:02 pm Post #394 - October 21st, 2019, 5:02 pm
    For friends and fans of Alton Brown's "Good Eats." This was just posed on the IACP FB page:
    Sad to share this news but I know there are members who know my cousin Debbie Duchon, Nutritional Anthropologist for Alton Brown's Good Eats, Food historian, past IACP member and botanical foods expert passed away last week from brain cancer.

    This agressive form, Glioblastoma, was identified in September. She had so much more to offer the world and always had a saucy smart comment on any topic. I tagged IACP members who were on her Facebook page just so you know.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #395 - October 22nd, 2019, 7:33 am
    Post #395 - October 22nd, 2019, 7:33 am Post #395 - October 22nd, 2019, 7:33 am
    Hi,

    I had contact with Deb Duchon, because she wanted tips on how Culinary Historians of Chicago was managed. I had no idea of who she was and her background, though I try to be supportive related to our mutual interests. That's what happens when you almost never see the Food Network.

    She seemed like a very nice person.

    Regards,
    Cathy2

    (I will merge this into interesting obituaries in a few days)
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #396 - October 24th, 2019, 11:09 pm
    Post #396 - October 24th, 2019, 11:09 pm Post #396 - October 24th, 2019, 11:09 pm
    This is a pretty good way to celebrate a life.

    A Potluck Celebrating the Life of Deb Duchon

    Deb Duchon lwsdr,ived her life with zesddt. While she wasn't one to enjoy formal services, she DfID love food and the people in her community. Come celebrate the life of Deb with a potluck!

    Directions: Bring a dish that reminds you of Deb (ex: wild edibles, a dish using an ingredient J your favorite Good Eats episode, a dish you enjoyed together). Then, write on a note card what the dish is and why it makes you think of Deb. Bonus points if you're also able to share the history of the food!

    When: Friday November 22 in the evening (exact times TBD)
    Where: Decatur, GA (exact place TBD depending on attendance)
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #397 - October 25th, 2019, 8:48 am
    Post #397 - October 25th, 2019, 8:48 am Post #397 - October 25th, 2019, 8:48 am
    Cathy2 wrote:This is a pretty good way to celebrate a life.

    A Potluck Celebrating the Life of Deb Duchon


    I agree. Good for any serious foodie that one cares about.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #398 - November 22nd, 2019, 9:59 pm
    Post #398 - November 22nd, 2019, 9:59 pm Post #398 - November 22nd, 2019, 9:59 pm
    It was an honor to attend the Deb Duchon Memorial Pot Luck this evening. Many fine foods were eaten and discussed, a couple of Good Eats clips were watched, and several wonderful stories were told. She made a huge impact on the world, and she will be missed. It was wonderful to see Millie Huff Coleman and several other familiar faces there. Even if you weren't there tonight, you can remember her by eating a wild edible or doing some food research or telling someone a food trivia fact in her honor!

    I think this is a lovely way to honor anyone who is food-centric.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #399 - December 3rd, 2019, 5:48 am
    Post #399 - December 3rd, 2019, 5:48 am Post #399 - December 3rd, 2019, 5:48 am
    Lou Ragusi, whose Capt’n Nemo’s submarine sandwich shops fed generations, has died at 88
    In 1971, Lou Ragusi opened Capt’n Nemo’s, a restaurant that promised customers “A Whale of a Sub.”

    The Army veteran used to joke about how he came up with his restaurant’s name. “I couldn’t get my rank in the service,” he’d say. “So I bought it.”

    Since then, Capt’n Nemo’s has served hundreds of thousands of sandwiches at the original Rogers Park location at 7367 N. Clark St. and at a satellite in Winnetka.

    Forty-eight years after he founded it, the menu is largely unchanged. Hearty perennials include the Seafarer, a tuna sub with sliced hard-boiled eggs and “CSS” — Captain’s Secret Sauce — and the South Sea Sub, a ham-salami-American cheese combo with pineapple dressing. There also are two liverwurst sandwiches, the Conqueror and the Spectacular, with “a small but maniacally devoted following,’’ according to Mr. Ragusi’s son Steve.

    Mr. Ragusi died Nov. 18 at Evanston Hospital. He was 88 and had pancreatic cancer, according to his son.
  • Post #400 - December 3rd, 2019, 5:22 pm
    Post #400 - December 3rd, 2019, 5:22 pm Post #400 - December 3rd, 2019, 5:22 pm
    [url=André Daguin Dies at 84; Chef Made Gascony (and a Dish) Famous]André Daguin Dies at 84; Chef Made Gascony (and a Dish) Famous[/url]
    André Daguin, a chef who helped put Gascony on the culinary map and made grilled duck breast the most popular dish in France, died on Tuesday at his home in the remote town of Auch, where he achieved his renown running the kitchen of his family’s hotel. He was 84.

    His daughter Ariane Daguin, the founder and owner of the American meat and charcuterie company d’Artagnan, said the cause was pancreatic cancer.

    Mr. Daguin, the descendant of generations of chefs, hotelkeepers and charcutiers, took over the kitchen of the Hôtel de France in 1959 and almost immediately made a daring decision. Up to that time, breast of duck was a little-regarded ingredient, used primarily in confits — meat simmered and preserved in its own fat.

    He decided to grill the breast, or magret, like a steak.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #401 - December 3rd, 2019, 5:24 pm
    Post #401 - December 3rd, 2019, 5:24 pm Post #401 - December 3rd, 2019, 5:24 pm
    Daguin Dies at 84; Chef Made Gascony (and a Dish) Famous
    André Daguin, a chef who helped put Gascony on the culinary map and made grilled duck breast the most popular dish in France, died on Tuesday at his home in the remote town of Auch, where he achieved his renown running the kitchen of his family’s hotel. He was 84.

    His daughter Ariane Daguin, the founder and owner of the American meat and charcuterie company d’Artagnan, said the cause was pancreatic cancer.

    Mr. Daguin, the descendant of generations of chefs, hotelkeepers and charcutiers, took over the kitchen of the Hôtel de France in 1959 and almost immediately made a daring decision. Up to that time, breast of duck was a little-regarded ingredient, used primarily in confits — meat simmered and preserved in its own fat.

    He decided to grill the breast, or magret, like a steak.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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