The Greater Midwest Foodways Alliance is dedicated to celebrating, exploring and preserving unique food traditions and their cultural contexts in the American Midwest. By hosting public events, developing archival resources and generating publications, the GMFA uncovers the distinctiveness of a region that is as varied in tastes and traditions as it is in its geography from the Great Lakes to the Great Plains. Whether indigenous foods like Wisconsin cranberries and Minnesota walleye, iconographic flavors like the wheat and corn from across the prairies, immigrant cuisines from early Europeans to 21st century newcomers, or fish boils and fine dining in small towns and big cities, the GMFA promotes and chronicles the diversity of the region’s culinary character.

 

What are our plans for the next year? for the next 5 years, and beyond?

We are presently in the beginning phases of GMFA. We are developing a board, recruiting charter members and representatives to apprise us of research and program opportunities. We are in the process of creating the governance, legal and funding foundation to support our mission.

 

We had a successful launch in September 15, 2007 when we explored Midwestern sausage traditions with in an event aptly named ‘Stuffed.’ We gathered April 5th, 2008 for Sweets and Desserts! A Journey Through Midwest Traditions.

 

We envision GMFA as a locus for regional food and cultural history. We will sponsor research, then share our results via publications, internet and programming. We plan to have regional symposiums to bring attention to the various attract.

 

How do you  plan to make your programs available to a wide, diverse community?

Ultimately we invite anyone to the table who has an interest in Midwest food culture or who define themselves as Midwestern regardless of race, creed or arbitrary political borders. We encourage participation from all walks life from academics to food enthusiasts, chefs to grill masters to home cooks, farmers to heirloom gardeners, food scientists, students and industry. Our regional meetings will be designed for cultural diversity and outreach.

 

 

Founding Board

Wanda Bain, BS, Roosevelt University, Chicago, is a columnist for the Schaumburg Review and a public relations advocate for several NFP organizations. For more than a decade, she worked in the Daily Herald's marketing department, and recently retired as Director of Tourism for the Greater Woodfield Convention and Visitors Bureau. She was chairman of CHC's 10th Anniversary event. 

 

 

Christopher Koetke CEC, CCE, MBA is Dean of the School of Culinary Arts at Kendall College for the past 3 of years. He is an expert on the art of sausage, having taught classes on this subject over the last 10 years. Originally from Indiana, he is passionate about celebrating and preserving Midwestern culinary traditions. 

 

 

Bruce Kraig is founding President of Culinary Historians of Chicago. With a Ph.D. in History and Archaeology, Dr. Kraig is Professor Emeritus at Roosevelt University, Chicago and currently adjunct faculty at Kendall College. As an international recognized food historian, appearing in PBS food documentaries. He is an expert on hot dog history after a presentation at Oxford University, England. 

 

 

Catherine Lambrecht is program chair of Chicago Foodways Roundtable. Founding member and moderator of LTHforum.com culinary chat site. Former President of Illinois Mycological Society and former President of the Highland Park Historical Society. She was Vice Chair of Advisory Council for University of Illinois Extension at Grayslake and former Vice President of the Lake County Extension Foundation. 

 

 

Kantha Shelke is a principal at Corvus Blue LLC, a Chicago firm specializing in food and ingredient competitive intelligence and expert witness services. She's an expert in food science and processing, and has worked for such industry heavy-hitters as Pillsbury, Ben & Jerry's and Interstate Bakeries. Kantha’s work focuses on natural ingredients for health and wellness. 

 

 

Jeanne Zasadil is a Master Gardner, Master Food Preserver, Tailor and Culinary Historian. She belongs to Nineteenth Century Club, Chicago Archaeological Society, Wild Flower Preservation Society and Treekeepers. Jeanne worked producing caviar at Collin’s Caviar. Public relations for hotel restaurant institutional market. Food editor at Vend magazine. Editor at Food Business Magazine.