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  • Post #1111 - November 16th, 2018, 3:42 pm
    Post #1111 - November 16th, 2018, 3:42 pm Post #1111 - November 16th, 2018, 3:42 pm
    Cathy2 wrote:Tomorrow evening on WGN at 9:00 PM, I will be with Dave Hoekstra talking about the Green Bean Casserole, Thanksgiving food and my upcoming book. :)

    Regards,
    Cathy2


    YAY, Cathy! We'll be listening! :D
  • Post #1112 - November 17th, 2018, 7:42 am
    Post #1112 - November 17th, 2018, 7:42 am Post #1112 - November 17th, 2018, 7:42 am
    Thanks! Very likely there will be a podcast, so you can continue to make music and not miss a thing!
    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 #1113 - November 25th, 2018, 2:50 pm
    Post #1113 - November 25th, 2018, 2:50 pm Post #1113 - November 25th, 2018, 2:50 pm
    Talkin’ Green Bean Casserole: History of a Thanksgiving classic
    Dave Hoekstra talks with Catherine Lambrecht of the Greater Midwest Foodways Alliance, who shares the historical culinary lineage of the staple Thanksgiving side dish, Green Bean Casserole. Dorcas Reilly, who is credited with creating the ‘classic’ recipe of the casserole, passed away in October.

    Also joining the show is former Sun-Times columnist Bill Linden, who wrote an ode the dish in 2000, that was recently reprinted in the paper in tribute to Reilly.
    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 #1114 - November 25th, 2018, 5:29 pm
    Post #1114 - November 25th, 2018, 5:29 pm Post #1114 - November 25th, 2018, 5:29 pm
    Nice work C2! I've posted a link on my FB page.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1115 - December 9th, 2018, 6:46 am
    Post #1115 - December 9th, 2018, 6:46 am Post #1115 - December 9th, 2018, 6:46 am
    Kass' Trib column today on ham, quotes by Gary Wiviott.
  • Post #1116 - July 10th, 2019, 3:24 pm
    Post #1116 - July 10th, 2019, 3:24 pm Post #1116 - July 10th, 2019, 3:24 pm
    I'll be chatting with Mr. John Kass this Friday 7.12.19 on WGN Radio at 7:30PM talking . . . Wait for it . . . BBQ
    The Chicago Way goes LIVE on at 7PM
    Hold my beer . . .

    Low & Slow
  • Post #1117 - July 10th, 2019, 3:29 pm
    Post #1117 - July 10th, 2019, 3:29 pm Post #1117 - July 10th, 2019, 3:29 pm
    G Wiv wrote:Wait for it . . . BBQ

    :shock: :shock: :shock: :shock: :lol:

    =R=
    Same planet, different world
  • Post #1118 - July 10th, 2019, 4:23 pm
    Post #1118 - July 10th, 2019, 4:23 pm Post #1118 - July 10th, 2019, 4:23 pm
    Gary talking about...BBQ? I'm shocked, shocked!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1119 - July 10th, 2019, 11:03 pm
    Post #1119 - July 10th, 2019, 11:03 pm Post #1119 - July 10th, 2019, 11:03 pm
    I’m in the dining phase of my upcoming Check, Please appearance. Taping will be at the end of the month and I’ll post when I find out an air date.

    It’s been interesting so far. I’ll post more later on.
  • Post #1120 - July 11th, 2019, 8:03 am
    Post #1120 - July 11th, 2019, 8:03 am Post #1120 - July 11th, 2019, 8:03 am
    Octarine wrote:I’m in the dining phase of my upcoming Check, Please appearance. Taping will be at the end of the month and I’ll post when I find out an air date.

    It’s been interesting so far. I’ll post more later on.

    How fun! Can't wait to see this episode.
    -Mary
  • Post #1121 - July 11th, 2019, 9:43 am
    Post #1121 - July 11th, 2019, 9:43 am Post #1121 - July 11th, 2019, 9:43 am
    G Wiv wrote:I'll be chatting with Mr. John Kass


    condolences
  • Post #1122 - November 28th, 2019, 1:33 pm
    Post #1122 - November 28th, 2019, 1:33 pm Post #1122 - November 28th, 2019, 1:33 pm
    My willingness to come to Chicago on the day before Thanksgiving probably got me in the door. I did a shoot yesterday with WGN-TV on colorful fruit salads and Jello molds.

    For this event, I made Watergate Salad, Lily Salad and my family's favorite jello mold with dark bing cherries the featured fruit.

    It will be on WGN News at 9:00 PM tonight.

    ***

    I heard from several people yesterday I was mentioned by Monica Eng about cooking Thanksgiving turkey directly from the freezer. I might have heard it myself, but I was busy listening for traffic updates.

    Happy Thanksgiving!

    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 #1123 - November 28th, 2019, 9:22 pm
    Post #1123 - November 28th, 2019, 9:22 pm Post #1123 - November 28th, 2019, 9:22 pm
    Cathy2 wrote:My willingness to come to Chicago on the day before Thanksgiving probably got me in the door. I did a shoot yesterday with WGN-TV on colorful fruit salads and Jello molds.

    For this event, I made Watergate Salad, Lily Salad and my family's favorite jello mold with dark bing cherries the featured fruit.

    It will be on WGN News at 9:00 PM tonight.

    Just saw it. Very cool!
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1124 - November 29th, 2019, 12:23 am
    Post #1124 - November 29th, 2019, 12:23 am Post #1124 - November 29th, 2019, 12:23 am
    Great job! But why the lighting that made you look like you were disclosing something nefarious?

    (Also, you may have inspired me to re-create my famous "Three Aspects of Aspic.")
  • Post #1125 - November 29th, 2019, 3:45 am
    Post #1125 - November 29th, 2019, 3:45 am Post #1125 - November 29th, 2019, 3:45 am
    nr706 wrote:Great job! But why the lighting that made you look like you were disclosing something nefarious?

    I have not seen it. We were in a board room at the Newberry. I wondered if the lighting was good.

    nr706 wrote:(Also, you may have inspired me to re-create my famous "Three Aspects of Aspic.")

    Shall I remind you it is infamous!

    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 #1126 - November 29th, 2019, 3:55 am
    Post #1126 - November 29th, 2019, 3:55 am Post #1126 - November 29th, 2019, 3:55 am
    Here is a link:

    https://wgntv.com/2019/11/28/jell-o-mol ... day-table/
    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 #1127 - November 29th, 2019, 6:13 am
    Post #1127 - November 29th, 2019, 6:13 am Post #1127 - November 29th, 2019, 6:13 am
    Yay, Cathy. Great spot, even if the subject matter is...less than appetizing.

    I was at an early T-Giving family dinner in Iowa last weekend in a church basement, and they brought out that green s**t. Tasted decent until the curdly texture of cottage cheese hit me. Yecch!

    You could probably make cannibalism sound desirable, my dear. Bravo!
  • Post #1128 - December 11th, 2019, 10:13 pm
    Post #1128 - December 11th, 2019, 10:13 pm Post #1128 - December 11th, 2019, 10:13 pm
    Don't know if this counts, but my book Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest was just named to Choice Reviews Outstanding Academic Titles list for 2019,

    I interviewed a few LTHers for the book, so the media domination goes beyond my writing. :)
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1129 - December 11th, 2019, 10:19 pm
    Post #1129 - December 11th, 2019, 10:19 pm Post #1129 - December 11th, 2019, 10:19 pm
    Cynthia wrote:Don't know if this counts, but my book Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest was just named to Choice Reviews Outstanding Academic Titles list for 2019,

    I interviewed a few LTHers for the book, so the media domination goes beyond my writing. :)

    It definitely counts, and congratulations! :)

    =R=
    Same planet, different world
  • Post #1130 - December 12th, 2019, 12:06 pm
    Post #1130 - December 12th, 2019, 12:06 pm Post #1130 - December 12th, 2019, 12:06 pm
    Yay for the food history clan!

    Congratulations, Cynthia!
    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 #1131 - December 12th, 2019, 12:11 pm
    Post #1131 - December 12th, 2019, 12:11 pm Post #1131 - December 12th, 2019, 12:11 pm
    Cynthia wrote:Don't know if this counts, but my book Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest was just named to Choice Reviews Outstanding Academic Titles list for 2019,

    I interviewed a few LTHers for the book, so the media domination goes beyond my writing. :)


    that's very exciting news cynthia, congratulations.
  • Post #1132 - January 15th, 2020, 6:41 pm
    Post #1132 - January 15th, 2020, 6:41 pm Post #1132 - January 15th, 2020, 6:41 pm
    In 2019 I picked up a recipe: Pot Roast a la RBG, as recorded in prose by the Justice's daughter Jane Ginsburg and set to music by Canadian composer Vivian Fung.

    Part of a show created by wonderful soprano Patrice Michaels, Howard Reich gave us a nice review in the Tribune ("And tenor Matthew Dean brought an aptly light touch to Vivian Fung's Pot Roast"), and then also named our concert one of the best classical performances of the year.

    What I particularly love is the vivid description of a culinary artifact in the Ginsburg marriage:

    Brown a hunk of brisket / in the reddish-orange cast iron pot / received as a wedding present / no doubt by someone who little suspected / the rueful purpose to which it would be put


    Relishing every chance for musical and food worlds in the same orbit, we'll be reprising this show throughout this (2020) year, from March 8 in Skokie to July in Knoxville and then a run at a certain important summer convention in Wisconsin. More details for those interested are here.
  • Post #1133 - January 16th, 2020, 3:59 pm
    Post #1133 - January 16th, 2020, 3:59 pm Post #1133 - January 16th, 2020, 3:59 pm
    Santander wrote:In 2019 I picked up a recipe: Pot Roast a la RBG, as recorded in prose by the Justice's daughter Jane Ginsburg and set to music by Canadian composer Vivian Fung.

    Part of a show created by wonderful soprano Patrice Michaels, Howard Reich gave us a nice review in the Tribune ("And tenor Matthew Dean brought an aptly light touch to Vivian Fung's Pot Roast"), and then also named our concert one of the best classical performances of the year.

    What I particularly love is the vivid description of a culinary artifact in the Ginsburg marriage:

    Brown a hunk of brisket / in the reddish-orange cast iron pot / received as a wedding present / no doubt by someone who little suspected / the rueful purpose to which it would be put


    Relishing every chance for musical and food worlds in the same orbit, we'll be reprising this show throughout this (2020) year, from March 8 in Skokie to July in Knoxville and then a run at a certain important summer convention in Wisconsin. More details for those interested are here.

    Geez, Matt, that is really cool. Congrats, on some great ink!

    =R=
    Same planet, different world
  • Post #1134 - November 30th, 2020, 8:03 am
    Post #1134 - November 30th, 2020, 8:03 am Post #1134 - November 30th, 2020, 8:03 am
    LTH's Matthew Dean is featured in the Chicago Trib in an article Christmas without 'Messiah.'
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1135 - June 25th, 2021, 5:31 pm
    Post #1135 - June 25th, 2021, 5:31 pm Post #1135 - June 25th, 2021, 5:31 pm
    By remarkable coincidence*, I happened to catch a radio segment featuring a certain Barbecue Life Coach we all know. Reset from WBEZ aired an interview with Gary Wiviott about Chicago barbecue today. Unfortunately, the audio had some problems toward the beginning and it was over the phone shortly after but most of it was OK and pretty cool content.

    Listen here:
    WBEZ.org link

    *The number of Friday late mornings I might be in the car & listening to WBEZ is probably like one every five years. I don't listen to the radio at work and had to run out from the office to do an errand this morning. I happened to get into the car right around 11 as the show was starting and the host mentioned the BBQ segment with 'a local pitmaster' but I was disappointed that I probably wouldn't be able to hear it. I was back in the car sooner than expected and I was able to listen to the entire thing on the way back to work.
  • Post #1136 - June 26th, 2021, 8:01 am
    Post #1136 - June 26th, 2021, 8:01 am Post #1136 - June 26th, 2021, 8:01 am
    BrendanR wrote:Unfortunately, the audio had some problems toward the beginning and it was over the phone shortly after but most of it was OK and pretty cool content.

    Initially they had me do Facetime audio, which I did not even know was a thing. When we switched to regular phone call it was better, though still not great.

    Was fun, I love chatting about BBQ.:) Thanks for posting the link.
    Hold my beer . . .

    Low & Slow
  • Post #1137 - September 9th, 2021, 10:18 am
    Post #1137 - September 9th, 2021, 10:18 am Post #1137 - September 9th, 2021, 10:18 am
    Mamagotcha is prominently featured in a Block Club article about beekeeping in Rogers Park. Chouxfly, her husband, gets an honorable mention. ;-)
    -Mary
  • Post #1138 - December 27th, 2021, 3:12 pm
    Post #1138 - December 27th, 2021, 3:12 pm Post #1138 - December 27th, 2021, 3:12 pm
    Chicago’s Signature Sandwich, Italian Beef, Gets a Multicultural Update (in the NYT)

    This is a two-fer: David Hammond and moi Catherine Lambrecht aka Cathy2 are referred to in this article.

    I was sorry the reporter apparently did not catch up with Pat Scala, though I did point them to George R's report when Pat Scala spoke to Culinary Historians of Chicago in 2004. Unfortunately, it was four years away from when we began podcasting.

    A lot of what I told her was mingled in other's comments, so it was covered indirectly. Of course, I learned just about everything about Italian beef from CHowhound-LTHforum. Honestly, I never knew it was a Chicago thing. My parents are more hot dog oriented.

    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 #1139 - December 27th, 2021, 4:04 pm
    Post #1139 - December 27th, 2021, 4:04 pm Post #1139 - December 27th, 2021, 4:04 pm
    Thanks for posting a very nice article, and a good source of info into places I was unfamiliar with. Based on the name alone, I'm especially interested in checking out Phodega.

    Buddy
  • Post #1140 - December 28th, 2021, 10:28 am
    Post #1140 - December 28th, 2021, 10:28 am Post #1140 - December 28th, 2021, 10:28 am
    Cathy2 wrote:Chicago’s Signature Sandwich, Italian Beef, Gets a Multicultural Update (in the NYT)

    This is a two-fer: David Hammond and moi Catherine Lambrecht aka Cathy2 are referred to in this article.

    I was sorry the reporter apparently did not catch up with Pat Scala, though I did point them to George R's report when Pat Scala spoke to Culinary Historians of Chicago in 2004. Unfortunately, it was four years away from when we began podcasting.

    A lot of what I told her was mingled in other's comments, so it was covered indirectly. Of course, I learned just about everything about Italian beef from CHowhound-LTHforum. Honestly, I never knew it was a Chicago thing. My parents are more hot dog oriented.

    Regards,
    Cathy2


    This was a great article! I learned a lot and so happy to see LTHers quoted!!!

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