Tuesday, July 28
In 2006 the SFA, along with members and friends, headed to Georgia for Camp Athens, a day-long series of lectures, outings, and meals created to celebrate and learn about Southern food in Athens. Each of the Tabasco Guardians of the Tradition was presented with a special award designed by artist and MacArthur Grant recipient John T. Scott. And, of course, we collected their stories.Featured as part of the Athens Eats oral history project are two native Georgians, telling the stories of their lifework. Meet Dexter Weaver, who started catering from his home kitchen before opening his namesake restaurant, Weaver D’s. Read about Angelish Wilson, whose father, M. C. Wilson, opened Wilson’s Soul Food Inc. on Athens’ legendary Hot Corner in 1981. Go here to meet the people who are the guardians of Athens, Georgia’s, foodways traditions.
Friday, July 24
Wednesday, July 22
It was with great sadness that the Friends of Food in the DC area learned earlier this month about the death of Karen Cathey at the age of 47. Karen was an important member of the food community. As president of her food consultancy company, Bon Vivant, she counseled food professionals, lectured and wrote a monthly column on food marketing, and wrote a syndicated weekly cookbook review called “Devouring Cookbooks.” As the founding chair of the American Institute of Wine & Food, National Capital Area Chapter, and later AIWF National Chair; and founding member of the Southern Foodways Alliance; as well as an active member of the IACP, the James Beard Foundation, Women Chefs and Restaurateurs, Culinary Historians of Washington DC, and the National Press Club, Karen worked tirelessly and effectively to teach about the wonderful culture of food and of wine. During the past year, she was developing Feed Our Future, an organization linking children, food, and health, until she lost a two-year battle with cancer.
On Sunday, August 9, there will be a memorial celebration of Karen’s life. If you knew Karen and would like to attend, please send an email to Carolyn Margolis, Chair, AIWF/NCAC, at Margolis@si.edu, or to Francine Berkowitz at firstname.lastname@example.org and you will be put on the list to receive a video invitation to the celebration of Karen’s life.
Tuesday, July 21
Who: Food enthusiasts, culinary students, history students, educators, media, academics, members of the food and foodservice industry can follow the trail to another GMFA food history symposium.
What: "Beef: From Plains to Plate" – a symposium on Midwest beef foodways, from the desolate plains to meat processors who packed, wrapped and shipped their meat provisioning the global market. Innovations in refrigerated railroad cars, processing plants and portion control influenced many industrial efficiencies including Henry Ford’s automobile assembly line.
When: Friday, October 23, GMFA Fundraiser/Charter member dinner 7 p.m. Saturday, October 24, 2009, from 9 a.m. until 4 p.m.
Registration: Will Advise
Where: Kendall College - 900 North Branch (just north of Chicago Ave. and west of Halsted) Chicago, Illinois. Free parking .
Why: The mission of the GMFA is to study what Midwesterners eat and why. Visit www.greatermidwestfoodways.com. This event builds off the success of the GMFA’s first two symposiums: "Stuffed: A Journey of Midwest Sausage Traditions" and "Sweets: A Journey Through Midwestern Dessert Traditions."
Call for Presentations: The Greater Midwest Foodways Alliance celebrates, teaches, preserves and promotes the diverse food cultures of the Midwest from Great Lakes to the Great Plains. Greater Midwest Foodways will examine the beef industry from small scale farms and local production to cattle barons and meat packer kings, from steak houses to cowboy stew and plain home cooking and everything in between. We seek presentations based on research, fieldwork, scholarship and professional experience geared towards an informed popular audience.
Proposals are welcome on topics ranging from cattle breeds, ranching and drives, from stockyards to processing and transportation to market. Beefy celebratory festivals from steakhouses to pot roast and how to get the best from your beef. GMFA welcomes any interesting beef presentations especially those off the well traveled trail.
Proposals should be one page in length and contain the following: name of presenter along with two professional references concerning presentation skills and qualifications; title or theme of the presentation; brief description of the subject matter to be discussed.
Please anticipate a presentation length of 20 minutes with extra time allowed for questions. Your preferred presentation format, i.e., interactive (Power Point), lecture, panel discussion, group presentation. Electronically submit your proposals by August 3, 2009 to GreaterMidwestFoodways@gmail.com, Attention: Catherine Lambrecht. Greater Midwest Foodways Alliance, 280 Laurel Avenue, Highland Park, IL 60035-2620 Tel: 847/432-8255 www.GreaterMidwestFoodways.com
Monday, July 13
Friday, July 10
Thursday, July 9
Karen’s commitment to things culinary ran deep. Involved in two previous Southern foodways organizations before helping found SFA, she was also active in national and international culinary organizations, including The International Association of Culinary Professionals, The James Beard Foundation, Culinary Historians of Washington, and The American Institute of Wine & Food, which she served as national chairman.
It was my privilege to know this lovely, remarkable, charming and funny woman and count her as a friend. She faced her final illness the way she faced everything—with bravery and dignity, and though cancer ravaged her body, it never dimmed her spirit. Her passion and loyalty for her family, friends, and fellow culinary professionals remained strong to the end.
To honor her, “The Karen Cathey Education Fund of The American Institute of Wine & Food National Capital Area Chapter” has been created. Contributions may be sent c/o Bob Sitnick, Treasurer, 6271 Park Road, McLean, VA 22101.
Damon Lee Fowler, Founding Member and Past President
Friday, July 3
Complete session proposals should include a chair, participants, and, if applicable, a commentator. Please include the following information:
• A prospectus of no more than 250 words for each presentation;
• A mailing address, email, phone number, and affiliation for each participant; and
• A CV of no more than a page for each participant.