LTH Forum Total Media Domination
LTH Forum Total Media Domination
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Post #871 - September 2nd, 2011, 8:09 amNice work, GB!
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Post #872 - September 3rd, 2011, 5:25 pmListening to Prairie Home Companion just NOW, I heard Garrison Keillor introduces and interviews the judges from the Heirloom Recipe Competition. I didn't catch the names, but kudos belong to Cathy Lambrecht, LTH moderator and the major domo of the Greater Midwest Foodways Alliance state fair recipe competitions. Cathy, you obviously picked the right judges!Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.
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Post #873 - September 4th, 2011, 8:33 pmJosephine wrote:Listening to Prairie Home Companion just NOW, I heard Garrison Keillor introduces and interviews the judges from the Heirloom Recipe Competition. I didn't catch the names, but kudos belong to Cathy Lambrecht, LTH moderator and the major domo of the Greater Midwest Foodways Alliance state fair recipe competitions. Cathy, you obviously picked the right judges!
What? I will have to find a podcast to listen to. Geez, what happens when you are away for a few days.
I usually listen to Prairie Home Companion on Saturday evenings. I missed this one! The mention is very brief when introducing Lola, but a mention is a mention!
viewtopic.php?p=386687#p386687
Thanks!
Regards,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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Post #874 - October 14th, 2011, 11:24 amA friend of mine in Chicago was watching TV and this popped up.
http://abclocal.go.com/wls/story?sectio ... id=8391937"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day." Frank Sinatra
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Post #875 - October 14th, 2011, 11:39 amRevrendAndy wrote:A friend of mine in Chicago was watching TV and this popped up.
http://abclocal.go.com/wls/story?sectio ... id=8391937
This above link is to the Hungry Hound's review of Barn & Company...
New spot brings delicious BBQ to Lincoln Park
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #876 - October 14th, 2011, 7:46 pmI think this belongs in this thread now - he IS one of us, after all. From Twitter:@JeffMauro Jeff Mauro
It's OFFISH! #SandwichKing Season 2 is a go! Don't know when I'll start filming, but I will keep you all posted. thanks!
Way to go ChefJeff! Keep up the great work representing the real Chicago. We appreciate it very much!
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Post #877 - November 2nd, 2011, 1:58 pmAn interview on the GNR renewals featuring our very own Stevez will air on the “Beyond the Loop” show Thursday morning at 10:00 on WLUW-FM (88.7). After that it will be available as part of the Beyond the Loop podcast on iTunes."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #878 - November 2nd, 2011, 5:13 pmCongrats to the entire GNR team, and looking forward to hearing what Steve has to say! Makes me all nostalgic...
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Post #879 - November 22nd, 2011, 3:20 pmFYI: I offered a creamed corn recipe and background information for this article: http://www.rodale.com/traditional-thanksgiving-menuCathy2
"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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Post #880 - December 22nd, 2011, 7:44 amThe sale of LTH Forum was chronicled by Kevin Pang in the Tribune's piece about the year in food.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #881 - March 7th, 2012, 10:55 pmOur own Stevez did an interview with Mike Stephen of Outside the Loop radio. It is supposed to air tomorrow am at 10:00 on WLUW 88.7."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #882 - April 14th, 2012, 10:57 amdicksond and stevez will be chatting about the GNRs on the Nick Digilio show -- WGN Radio 720 AM -- this evening at 7:30 pm.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #883 - April 20th, 2012, 10:54 amJulianne Glatz, food writer for Springfield (Illinois) Times and Catherine Lambrecht, Greater Midwest Foodways, talk about the Horseshoe sandwich on WLS-TV Chicago on Sunday at 8:15 am.
Of course, if you want to eat this Horseshoe sandwich, please consider attending the Road Food symposium next week.
Regards,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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Post #884 - April 22nd, 2012, 11:39 amCathy2 wrote:Julianne Glatz, food writer for Springfield (Illinois) Times and Catherine Lambrecht, Greater Midwest Foodways, talk about the Horseshoe sandwich on WLS-TV Chicago on Sunday at 8:15 am.
Of course, if you want to eat this Horseshoe sandwich, please consider attending the Road Food symposium next week.
Regards,
In case you missed, because certainly my family did not see it.
Illinois Food History segment on WLS-TV
Regards,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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Post #885 - April 24th, 2012, 3:57 amHi,
Catherine Lambrecht with Louisa Chu will discuss Road Food on WBEZ's 848 on Wednesday morning at 9:15 am approximately.
Regards,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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Post #886 - April 25th, 2012, 9:37 pmCathy2 wrote:Hi,
Catherine Lambrecht with Louisa Chu will discuss Road Food on WBEZ's 848 on Wednesday morning at 9:15 am approximately.
Regards,
Podcast of the WBEZ interview
***
Louisa Chu, Bruce Kraig and Catherine Lambrecht will be guests on Extension 720 with Milt Rosenberg on Thursday evening from 10 pm until midnight.
(Spinning like a top this week ...)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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Post #887 - April 27th, 2012, 8:16 pm(Thursday, April 26) Tonight (10PM to Midnight) a true change-of-pace as we celebrate the cuisine (high, low and "road") of the midwest with a team of foodies led by Bruce Kraig, a Roosevelt university professor who is, as well, a great historian of the foodways (there is such a word) of the world.
Exploring Food
Culinary Connoisseurs Bruce Kraig, Catherine Lambrecht and Louisa Chu share the history and evolution of different foods in the American Midwest.
Podcast: http://www.wgnradio.com/shows/ext720/wg ... 69.mp3file
LTHforum comes up quite a bit in this conversation or indirectly referring to people and posts originating here.
Regards,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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Post #888 - June 5th, 2012, 9:53 amHello LTH, Antonius’s publicist here.
I thought I’d mention that Antonius will be giving a pair of papers on the history of pasta this summer.
• ‘The Etymology of fidê/fideus and its Historical Context: New Evidence for the Rôles of Southern Italy and Genoa in the Early History of Pasta’ on June 23 at NYU for the Association for the Study of Food and Society conference, ‘Global Gateways and Local Connections.’
Abstract:Pasta, now a near-ubiquitous food throughout the world, has achieved global status after a long, complex history, involving multiple points of origin and several periods of rapid expansion of its popularity regionally. In the West one such period occurred in the late Middle Ages in the western Mediterranean. Given the paucity of early evidence for pasta consumption, many questions arise concerning where this food first became important in local diets and exactly who diffused it. Recent scholarship has asserted that Arabs played the central rôle in this development, crucially invoking linguistic evidence as support. In this paper, I demonstrate that the interpretation of the evidence has been superficial and gravely flawed and propose an account of the late medieval diffusion of pasta based on a new interpretation of the textual and linguistic evidence in full harmony with the broader socio-economic history of the medieval western Mediterranean.
http://steinhardt.nyu.edu/conference/food_studies#About
• ‘Lasagna: A Layered History’ during the annual Oxford Symposium on Food and Cookery, July 6-8, St. Catherine’s College, Oxford. (Symposium theme this year: ‘Wrapped and Stuffed.’)
http://oxfordsymposium.org.uk/
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Post #889 - June 5th, 2012, 10:50 amExcellent. I'm glad to see Antonius is continuing his scholarly work!Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #890 - June 5th, 2012, 2:23 pmstevez wrote:Excellent. I'm glad to see Antonius is continuing his scholarly work!
Here here! I hope there's some way this work will be generally available."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #891 - June 12th, 2012, 7:25 pmThis chap used to post and still lurks - and will be in NYC.
Wednesday, June 20, 2012, as part of the Association for the Study of Food and Society’s conference. Bev-O-Metrics: Spinning the Bottle to Profile Drinks, with Subha Das of Carnegie Mellon Universityhttp://experimentalcuisine.com/2012/06/12/june-20-2012-meeting/ wrote:In his talk, “Bev-O-Metrics: Spinning the Bottle to Profile Drinks,” Subha Das, assistant professor of chemistry at Carnegie Mellon University, will show how chemistry and food collide in his research by discussing the flavor profiles of liquids, from morning java to cooling afternoon soda to crisp evening wine. Spectral data such as nuclear magnetic resonance offers a window into the profile of these drinks. The presentation will examine how these profiles relate to genomics and metabolomics and how these complex profiles can be determined and used under real world conditions for education and enjoyment. And to deliciously put theory to practice—if time allows—we will conclude with taste tests.
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Post #892 - June 12th, 2012, 7:43 pm"this chap", eh Das?!
You might enjoy the move made by SAQ, Québec's alcohol monopoly, to categorize wine into eight 'taste tag' groups: http://www.saqgraphisme.info/medias/pdf ... sseurs.pdf
And break a leg in your presentation!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #893 - June 12th, 2012, 11:29 pmsazerac wrote:This chap used to post and still lurks - and will be in NYC.
Wednesday, June 20, 2012, as part of the Association for the Study of Food and Society’s conference. Bev-O-Metrics: Spinning the Bottle to Profile Drinks, with Subha Das of Carnegie Mellon Universityhttp://experimentalcuisine.com/2012/06/12/june-20-2012-meeting/ wrote:In his talk, “Bev-O-Metrics: Spinning the Bottle to Profile Drinks,” Subha Das...And to deliciously put theory to practice—if time allows—we will conclude with taste tests.
Dr. Das, if you mention taste test, you really gots to include it, don't you think?
Hope this presentation will be on youtube."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #894 - June 13th, 2012, 6:51 amSounds great, Das! It's too bad you and Antonius are on opposite ends of the conference and won't overlap for some private bev-o-metrification...
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Post #895 - June 13th, 2012, 4:43 pmYes, its a pity I'll miss Antonius (and his talk).
DH - there will be tasting of some liquids involved + am planning some other tastes at the end. I can't bear giving a talk about food, drink taste etc/ and just talk and show slides without samples.
I don't think it will be youtubed
Thanks for the link Geo - that is great. Wish I could get some wines under the different tags and ahem, spec them out. Perhaps a trip to Montreal...
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Post #896 - June 13th, 2012, 7:08 pmAs you well know, you're, like, totally welcome any time you want to come up, Das! I've made it in zackly ten hours from here to Da 'Burgh. Easy trip.
Don't know when I'll get back to Pgh next, but I'll be sure to get ahold of you when I do.
Hope your talk/presentation gets some sort of permanent record--I've got a wine marketing person in MTL interested in what you have to say.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #897 - June 14th, 2012, 9:04 amHi,
You may want to inquire with the organizers about a podcast. Digital recorder, decent mike and upload to a server later. Send us a link and we will listen!
If you ever replicated this program in Chicago, I could organize to get it podcast.
Regards,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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Post #898 - June 26th, 2012, 12:02 pmGary Wiviott of Barn & Company smoking chicken on WGN's lunchbreak (video should be up soon)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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Post #899 - June 26th, 2012, 4:40 pmCathy2 wrote:Gary Wiviott of Barn & Company smoking chicken on WGN's lunchbreak (video should be up soon)
Video is up, that was both the fastest 5-minutes of my life and some of the juiciest chicken I ever smoked.
Lunchbreak Wiviott Barn & Co
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Post #900 - June 27th, 2012, 8:36 amG Wiv wrote:Cathy2 wrote:Gary Wiviott of Barn & Company smoking chicken on WGN's lunchbreak (video should be up soon)
Video is up, that was both the fastest 5-minutes of my life and some of the juiciest chicken I ever smoked.
Lunchbreak Wiviott Barn & Co
Gary -- You came off great! Dina Baird loved that chicken. They spelled your name wrong under the recipe on the WGN website though.-Mary
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