“Stuffed: A Journey of Midwest Sausage Traditions”
In celebration of the best of the wurst from Cozy dogs to Chicago Style dogs, from the Mother-In-Law Tamale dog to the smoked varieties, it’s all going to be uncovered.
September 15, 2007
9:00-10:00 Arrival and registration: coffee, tea and pastries served
Chris Koetke, Founding Board of GMFA and Dean of Kendall College
Keynote Address: Andy Smith, Editor-in-Chief of the Oxford Encyclopedia on Food and Drink in America, on sausage in the US.
11:00-12:15 Chicago Sausage Traditions
Barbara Olson, retired hot dog stand manager, on the Chicago hot dog
Leonard Slotkowski Jr., grandson of Joseph Slotkowski who founded Slotkowski Sausage, on Polish sausage.
Peter Engler, Research scientist and amateur food historian on the Mother in Law, a Southside Sausage Surrogate.
12:15-12:30 Introduction to the Greater Midwest Foodways Alliance by Bruce Kraig, Founding Board
12:30-1:15 Lunch: Vienna Beef hot dogs, corn dogs, Coney dogs, bratwurst and other regional sausage specialties
1:15-2:45 Making Sausage
Robert E. Rust, Professor Emeritus of Animal Sciences at Iowa State University, on the art and science of sausage.
Randy Ream, owner of Ream’s Elburn Meat Market in Elburn, Illinois, on small-scale sausage production.
Bob Schwartz, Vienna Beef, Chicago.
2:45-3:00 Break—Eli’s Cheesecake
3:00-4:00 Sausage Across the Midwest
Buz Waldmire, of Cozy Dog in Springfield, Illinois, on corn dogs
Trudy Knauss Paradis, author of Milwaukee Germans: Their History, Their Food, Wisconsin bratwurst and sauerkraut
William Lockwood, Anthropologist,Coney Dog
4:00 Closing Remarks
Catherine Lambrecht, Founding Board of Greater Midwest Foodways Alliance