An American culinary journey: from succotash to urban chickens

Take a four-week culinary history webinar with Stir It Up! editor Kendra Nordin. The course will explore early food movements in the 1800s up to modern day practices of 'eating local' and urban homesteading.

Stephanie Strasburg/Tribune Review/AP
One of Kelsi Beer's 14 chickens stands in the doorway of its chicken coop outside Beer's family's home in Kittaning, Pa. Kelsi, 12, has become a sort of an urban chicken-guru both at her Kittaning home and on the Internet.

Come join me for a four-week webinar seminar An American Culinary Journey: From Succotash to Urban Chickens in partnership with Principia College. The course will meet online for one hour every Monday night, beginning April 1. No homework required! Just learn, share, and have fun.

To register, click here (or go to

About the Seminar
This seminar will look at the impact of rapid developments in technology and world events on the food we grow, prepare, and eat. Starting in the 1800s when home cooking began to adapt universal standards, the seminar will progress through the two World Wars and explore the impact that massive industrialization had on the nation's food system.

The class will visit the kitchen of Minnie Weygandt, a cook in the home of Mary Baker Eddy, the founder of The Christian Science Monitor. Julia Child will be our guide in the post-war era as food rationing gave way to the arrival of gourmet food. And finally, we'll take a look at modern food practices such as the farm-to-table movement, the rise of the Food Network, and the impact of food bloggers and urban homesteaders who have brought canning, pickling, composting, and raising chickens back in vogue. Each week will include a recipe from the time period for students to test.

Class runs April 1–22.
Live class sessions meet Monday evenings 7:30 p.m. – 8:30 p.m. (CDT), beginning April 1.

To register, click here (or go to

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