May 18: Anne Bower - Reading Community Cookbooks
President Dianne King announced that the nominating committee will consist of Kay Shaw Nelson, Sally Epskamp, and herself. The committee will present a slate of nominees for 2003-04 officers at our April meeting, to be elected at our May meeting. Current officeholders outlined the responsibilities of their positions. According to our bylaws, none of the current office holders may fill the same positions next year, and Dianne made a plea for anyone willing to serve to let the nominating committee know.
There seems to be work going on in the Eckles Library's Culinary Collection to get more books on the shelves. The Les Dames' Library Committee chairman will be contacted again to find out how CHoW can help.
Pre-meeting refreshments were a response to the topic of tippling and included several things from Philadelphia's City Tavern Cookbook: Rosemary Bread and Peppered Smoked Salmon brought by Francine Berkowitz, and Almond-Lemon Bread prepared by Felice Caspar. Felice also brought Gingerbread Muffins with Pecans, with a recipe from another source. Sophie Frederickson used Mary Randolph's recipe for Cherry Shrub; Bob Magee brought excellent cheese and crackers, and Sally Epskamp brought those other drinkers' favorites, peanuts in the shell and popcorn. Also appearing on the table were bottles of sherry and Madeira, provided by generous donors.
Gina Jenkins introduced Joshua Silver who spoke to us about "The Tippler's Guide to Philadelphia." His text appears in this issue of CHoWLine.
The Culinary Historians of Chicago have responded to our request for an exchange of newsletters. They have a very active program and among their plans for the coming year, during which they will celebrate their tenth anniversary, is the establishment of a scholarship fund for culinary history students. They have a lively web site (www.culinaryhistorians.org).
The 2003 Symposium for Professional Food Writers still has a few spaces available, with sessions designed to improve writing skills, provide insight into writing for various media, and enhance career opportunities. No dates were provided in the e-mail message. For further information: (304) 536-7857; www.greenbrier.com/foodwriters.
The Encyclopedia of Food and Culture, published by Charles Scribner's Sons, and introduced in February, 2003, is a three-volume, 1,800-page, A-Z reference work of 600 articles covering all aspects of food in human culture and society, from Stone Age nutrition to the future of food. Edited by Solomon H. Katz and William Woys Weaver, the Encyclopedia features articles by food historians, anthropologists, chefs and nutritionists, farmers and horticulturists, food stylists, and specialists in the culinary arts. One or more articles by CHoW members appear in the encyclopedia.
Newsletter, Culinary Historians of Ontario, Winter 2003, No. 35.
Meeting notices, Culinary Historians of Southern California, February and March 2003
Meeting e-notices, Culinary Historians of Chicago, January & February 2003
2 10-oz pkg. frozen chopped spinach, thawed
1 8-oz pkg. cream cheese, softened
6 Tbls. milk
2 c. tomatoes, seeded and chopped
1 small onion, minced (about 1/2 cup)
Preheat oven to 400 degrees. Squeeze spinach dry. Combine spinach, cream cheese, milk and onion. Mix well. Spoon into ovenproof pan (about 1 1/2 qts) and bake 20 minutes. Can be microwaved on high for 6-7 minutes.