Chicago Foodways: Soup & Bread with Martha Bayne, Mar 2

Chicago Foodways Roundtable presents

Soup & Bread:
Building Community One Pot at a Time

Presented by Martha Bayne

Saturday, March 2, 2013 at 10 AM
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking
Cost: $3.
Free to Kendall students and faculty with ID.


Martha Bayne explores the social role of soup and its history as a tool for both building community and fostering social justice. She examines the classic model of a soup kitchen, national initiatives like Empty Bowls fundraisers and Sunday Soup dinners, as well as casual soup swaps and community soup cookoffs. Soup, she explains, means different things to different groups: For the activists of Food Not Bombs, the act of serving soup can be a political statement; to others it can be art practice, social service, or ministry. But though the context may change, the essential connection remains the same: In extending hospitality over the soup pot, a connection is formed and community ties are strengthened.

Martha Bayne is a Chicago-based writer and editor and author of Soup & Bread Cookbook: Building Community One Pot at a Time (Agate/Surrey Books, 2011). She launched Soup & Bread, a free community meal and hunger-relief fundraiser, at the Chicago bar the Hideout in 2009. Since then this annual winter tradition has raised more than $30,000 for a range of local food pantries and soup kitchens, and brought together food activists, farmers, celebrity chefs, and amateur cooks around a common pot of soup.

There will be soup and bread afterwards. If you wish to bring soup to share afterwards, please alert Catherine Lambrecht using the reservation contact information.

This program is hosted by the Chicago Foodways Roundtable. To reserve, please e-mail: chicago.foodways.roundtable@gmail.com, then leave your name and how many people in your party.

Hi,

Let me know if you are attending, I want to make sure there is enough soup to around!

Regards,

Hi,

We had three soups: beans, greens and sausage, an Asian soup with birds eye chilis and Hungarian mushroom soup.

For bread, I made a loaf of wholewheat bread, a sweet bread with pinenuts and cheddar biscuits a la Red Lobster by Ms. Ingie.

I went to another meeting leaving my Mom in the car reading Martha's book. When I returned, Mom advised I was quoted in her book, which I was unaware of.

After all this soup, I went over to Vienna's Factory cafe for a pastrami sandwich.

Regards,

After all this soup, I went over to Vienna's Factory cafe for a pastrami sandwich.

Is the pastrami @ the Factory cafe anything more than your regulation deli pastrami? I've been meaning to get to the French Market, but that's a bit of a stretch for me (public transportation sucks).

Hi,

They serve their corned beef and pastrami meat warmed. It does not appear to be hand cut to order.

My Mom had corned beef, which was very cut very slim, looked and tasted dry. The advantage of the pastrami is the fattiness, which keeps it feeling moisture.

I was happy with my sandwich and Mom was not.

For our purposes, the location and ease of parking trumped other options.

Regards,

WBEZ’s Chicago Amplified partners with Culinary Historians by recording our programs and making them available for broadcast on demand at their website or downloadable to an iPod. Our most recent program:

Soup & Bread:
Building Community One Pot at a Time
http://www.wbez.org/series/chicago-ampl ... ime-106382