Culinary Historians of Washington, D.C. October 2014 Volume XIX, Number 2

Culinary Historians of Washington, D.C. (CHoW/DC)founded in 1996, is a 501(c)(3) nonprofit, educational organization dedicated to the study of the history of foodstuffs, cuisines, and culi-nary customs, both historical and contemporary, from all parts of the world. Donations are tax deductible to the full extent of the law.

www.chowdc.org

The All-American Donut: How an Obscure English Specialty Conquered North America

Speaker: Michael KrondlSunday, October 12

2:30 to 4:30 p.m. Bethesda-Chevy Chase Services Center,

4805 Edgemoor Lane, Bethesda, MD 20814

Save these 2014-15CHoW Meeting Dates:

October 12November 9December 14

January 11, 2015February 8, 2015

March 8, 2015April 12, 2015May 3, 2015

Renew Your Membership in CHoW NOWfor 2014-15!

The membership year runs from September 1 to August 31. Annual dues are $25 for individuals, households, or organizations. Dues include e-mail delivery of the newsletter CHoW Line.

Dues are $35 for members who also wish to receive a mailed, paper copy of the newsletter.

Other Benefits: • Priority registration for field trips• GoogleGroups notices • Membership roster

Michael Krondl is a food writer, culinary historian, cooking teacher and artist. He has authored articles on food and travel for publications

including Gastronomica, Saveur, Condé Nast’s Traveler, Marie Claire, New York Newsday, and Family Circle. You’ll find his name at the end of numerous entries in the Oxford Encyclo-pedia of Food and Drink in America and The Oxford Companion to American Food and Drink as well as The Business of Food: Encyclopedia of the Food and Drink Industries. Krondl is the author of The Donut: History, Recipes and Lore from Boston to Berlin. The Taste of Conquest: The Rise and Fall of the Great Cities of Spice, Sweet Invention: A History of Dessert, Around the American Table: Treasured Recipes and Food Traditions from the American Cookery Collec-tions of The New York Public Library and The Great Little Pumpkin Cookbook. Krondl lives in New York. He is currently working as associate editor on the Oxford University Press Companion to Sweets and as an editor on Savoring Gotham, a foodie companion to New York City.

Come explore the his-tory (and prehistory) of donuts in Europe,

the Middle East, and North America. Michael Krondl will set the record straight about the American donut’s origins, where the hole came from, what Kennedy really meant when he declared himself a donut (or did he?) before the people of Berlin, and just exactly how you dunk a donut. In keeping with the 2014 commemoration of the World War I centennial, a chapter is devoted to the heroic roles played by the women who provided the donuts that proved to be America’s secret weapon against the Hun. Donut chomping cops and be-wigged diplomats also get their turn in the spotlight. As we celebrate the 50th anniversary of Tim Hortons, the book explores the breadth and depth of the donut ecosystem, from multinational corporations to hipster donut dives. His book—The Donut: History, Recipes and Lore from Boston to Berlin. contains a baker’s dozen recipes for reproduc-ing the world’s favorite sweet snack: abbey-ale enriched Dutch oliebollen perhaps? Or marshmallow-cream filled Bismarks?

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What Happened at the Sunday, September 14, CHoW Meeting?

September 14 John Tinpe, “Burmese Cuisine: On the Road to Flavor”October 12 Michael Krondl, “The All-American Donut: How an Obscure English Specialty Conquered North America.”November 9 Leni Sorensen, “Cooking The Virginia House-Wife: Mary Randolph and the Black Cooks in her Kitchens.” December 14 Catherine Dann Roeber, “Food Fights and School Lunch: Dining and ‘Edible’ Education in America.”January 11, 2015 Ai Hisano, “The Color of New Tastes: Processed Foods in the Early-Twentieth-Century United States.” February 8, 2015 Nadia Berenstein, “Artificial Strawberry, Imitation Cheese: A History of Synthetic Flavors in the U.S.” March 8, 2015 Nancy J. Siegel, “From Liberty Tea to Freedom Fries: America’s Political Appetite.”April 12, 2015 Cooperative Supper, Alexandria House May 3, 2015 Cynthia D. Bertelsen, “Cookbooks as Intellectual History, or, Why Cookbooks are Useful Outside of Your Kitchen, Too.”

CHoW Programs 2014-2015President Katy Hayes called the meeting to order at 2:30 p.m., welcoming 50 attendees, including 12 guests.

ANNOUNCEMENTS1. Shirley Cherkasky mentioned she has heard from Elisabetta Giacon (Castleman), a CHoWmember who has moved to Italy (see Member News, page 7).

2. Shirley also mentioned that the Greater Midwest Food-ways Alliance is still active but will not hold an annual conference during 2014.

3. See Member News on page 7 about Shirley’s trip to a food conference in Lodz, Poland.

4. Deborah Dougherty mentioned an event at Peirce Mill on Saturday, October 11 (see Upcoming Events, page 4).

5. Amy Riolo shared news about a lecture at the U.S. Botanic Garden on Monday, October 13 (Columbus Day Holiday) (see Upcoming Events, page 4) .

6. CiCi Williamson announced that Les Dames d’Escoffier will hold a Philippine cooking demo and buffet on October 13 (see Upcoming Events, page 4).

7. Anne Whitaker mentioned the 48th U.S. National Oyster Shucking Festival October 18 and 19 (see Upcoming Events, page 4).

8. Beverly Firme mentioned the upcoming CHoW field trip to Orchid Cellars Winery on Saturday, October 18 at noon (see Upcoming Events, page 4).

WHATZIT:Members brought three Whatzits to the September-meeting.

1. Dianne Hennessy King brought a Chekiches, a small wood and metal stamp from Uzbekistan that makes a mark on flatbread that identifies the baker. It has a handle about 6-inches long and metal rods at the end creating a clover leaf design within a circle.

2. Shirley Cherkasky brought a two-piece item, a hook and a nar-row, tiny metal ‘spout’ that is a spile used to take maple sap from a maple tree. The spile is ham-mered into a maple tree and the sap flows through the spile. The hook is likely used to extract the spile from the maple tree after the collection of sap is finished.

3. Bryna Freyer brought a silver plated ‘clamp’ with engraving that is a French asparagus server.

PROGRAM: Katy Hayes and CiCiWiliamson introduced the speaker, John Tinpe, owner of Burma Restaurant in Washington, D.C. (see page 3).

DOOR PRIZES: Members attending the monthly meetings can win a door prize. Thank you to Claudia Kousoulas for donating the cookbooks, which were won by members.

REFRESHMENTS: Thank you to Anne Whitaker for pro-viding beverages and supplies for the meeting, and to our members who brought the following refreshments:• John Tinpe (speaker): Fermented Green Tea Leaf Salad (Lahpet) made by John’s mother, Jane.• Felice Caspar: Eggplant Dip with Ginger and Sesame (Vegan)• Claudia Kousoulas: Birthday Cake Cookies from Sweet & Southern by Ben Mims• Quentin Looney: Chocolate Cherry Oatmeal Cookies• Jane Olmsted: Snow Peas With Sesame Oil and Sesame Seeds• Amy Riolo: Calabrian Wedding Cookies (Chocolate Clove and Anise)• Amy Snyder: Apple Cider Donut Holes and Pumpkin Donut Holes

The meeting adjourned at 4:20 p.m. Thank you to the members who volunteered to reset the meeting room.

Respectfully submitted,Beverly Firme, Recording Secretary

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The Election Day

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Burmese Cusine: On the Road to Flavor By CiCi Williamson CiCi is CHoW’s Immediate Past President and a food and travel writer.

Center, speaker John Tinpe, with CHoW members Amy Riolo and Randy Clarke.

Our September speaker was John Tinpe, who owned Burma Restau-

rant in Washington’s Chinatown for 26 years. Sadly, because the landlord sold the building for redevelopment, Burma Restaurant closed in 2013. John’s maternal ancestors belonged to the Yang Dynasty, including one whose title was lord prince in Kokang Province. His father was a top dip-lomat, serving as deputy permanent representative to the United Nations. John moved to the U.S. when he was 16 years old and graduated from Bucknell University. “Although influenced by the culi-nary flavors of China, India, Laos, and Thailand, the food of Burma (Myan-mar) is unique,” John said. He brought the one-of-a-kind Green Tea Leaf Salad (Laphet)—prepared by his mother, Jane, for us to sample. He orders the fermented tea leaves from Burma; they are not the same as tea leaves used for making hot tea, which would be toxic to eat.

Dishes are often shared family style. Although the traditional way of eating is with the fingers of the right hand, many restaurants and dining places in cities provide chopsticks. Some believe this is because the Chi-nese settlers in the cities were the first to open restaurants and dining places. Some believe this is because diners do not want to get their fingers dirty and found the chopsticks to be a practical way of dining.

Slightly smaller than Texas, Myanmar occupies the Thailand/Cambodia portion of the Indochinese pen-insula. Rice ac-counts for about half of the agri-cultural output. Other important crops are corn, peanuts, beans, oilseeds, and sugarcane.

Whereas the daytime farmers’ markets in Burmese cities are pri-marily for purchasing ingredients to cook at home, the “Night Markets” are mainly for buying cooked food for dinner. Here is a night market in Yangon (Rangoon).

Among other unique Burmese dishes is marinated fish simmered in tamarind sauce, cooked with onions, peppers, and chili paste and topped with fresh coriander. Mohinga (below) is a fish soup containing lentils and topped with a hard-cooked egg.

A Mare Si Pyan (Burmese beef curry) cooked with potatoes. In Burma--with a 90% Buddhist population, diet restric-tions according to the faith are flex-ible. Buddhist faith teaches discretion and moderation. Some enjoy all dif-ferent types of meat, some do not eat beef, and some practice vegetarianism.

and found the chopsticks to be a prac-tical way of dining. Although most Burmese eat with their fingers at home, they are also reluctant to be seen dining with their fingers in public.

John explained that the Burmese like bitter flavors and do not like sweet ingredients in their main dishes.

Dishes can be in rather small plates —simliar to tapas: assorted dishes of seafood, meats, and vegetables. Also popular are condiments such as pickles of various kinds like eggplant, onion, lemon, and mango pickles, and sauces such as fish paste (Nga Pi), tamarind sauce, and mint sauce. A plate full or vegetables such as fresh Asian eggplant, cucumber, green mango, and lettuce, are served raw, to be dipped in a dressing of choice and eaten like a salad. Generally, dairy is avoided: no butter, milk, or ghee. One favorite dessert is Burmese Co-conut Cream Cake (Shwe Gyi Mont)—baked semolina, rice flour, coconut cream and cane sugar. Another is Tapioca Pearls in Coconut Cream.

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CHoW Field Trip to Orchid Cellar WineryCHoW’s next field trip will be to Orchid Cellar Winery in Middletown, Maryland for a behind-the-scenes tour of the mead making process and a tasting of Orchid Cellar’s award-winning meads. Join us!

DATE: Saturday, October 18TIME: Noon COST: $10 per person payable at Orchid Cellar WineryLOCATION: 8546 Pete Wiles Road, Middletown, MD 21769 (301-473-3568) www.orchidcellar.comSIGNUP: Call Beverly Firme (202-549-4398) or email her at beverly.firme@yahoo.com or to say you’re coming and to receive directions!

Orchid Cellar Winery is a meadery that’s been creating Polish meads since 2006. The brainchild of owners Andrzej and Mar-zanna Wilk who missed the complex meads of their native Poland, Orchid Cellars produces award-winning meads with both tradi-tional and modern flavors. Orchid Cellar Winery currently offers nearly a dozen different meads and the winery also produces a merlot. Mead is an alcoholic beverage made from honey and water using yeast for fermentation. In Poland mead making is docu-mented as far back as the 10th century and it is these meads that inspired the Wilks to establish Orchid Cellar Winery. Most meads use spices, fruits, or grains in addition to honey and wa-ter. The production of mead is documented as far back as 2000 B.C., and mead has independent roots in Asia, Africa and Eu-rope. In Europe meads were produced during the Middle Ages by the Bernadine and Capuchin monastic orders.

ALSO IN THE AREA: Distillery Lane Ciderworks, visited by CHoW members in 2012, is nearby. Middletown has several spots for breakfast, lunch or coffee before or after our tour. Dempsey’s Grille is a family café at 116 West Main Street open Saturday 6:30 a.m. to 2:00 p.m. The Main Cup is a bar and grille at 14 West Main Street open Saturday 8:00 a.m. to midnight.

Upcoming Events

Blogs, Websites, Radio, TVA new historic foodways series begun by Mother Earth News magazine: www.motherearthnews.com/real-food/a-historic-bakery-in-jaffa-produces-pastry-and-peace-zbcz1408.aspx#axzz39imPtBpo

“Digging through the Back of the Drawer” is a video series by SoFab Media for the Southern Foodways Institute and is found on their website. On these very short videos, a chef or a SoFab staffer shows and talks about an object or foodway. It could be a NASA engineer talking about his preparing barbe-cue since he was eleven years old, or someone demonstrating the reliability of a 100-year old can opener. Another video series is “Culinary Legacies,” longer inter-views with wonderful food legends such as Leah Chase of New Orleans. http://youtu.be/HXqeNF5c81c on twitter or www.youtube.com/watch?v=HXqeNF5c81c

19th Century Cooking and Cider MakingSaturday, October 11, 11:00 a.m. to 2:00 p.m.Peirce Mill in Rock Creek Park.2400 Tilden Street N.W. Washington, D.C.

The Friends of Peirce Mill, in cooperation with the U.S. Park Service, will be demonstrating 19th century cooking and cider making.http://onecityyouth.dc.gov/event/milling-cider-making-and-open-hearth-cooking-peirce-mill The Friends of Peirce Mill are currently looking for someone who can demonstrate open hearth cooking Please contact Deborah Dougherty at 202-462-6234 if you have any questions. CHoW sponsored a field trip to Peirce Mill in May 2014 which is chronicled in the September CHoW Line.

The History of Spices Monday, October 13 (Columbus Day Holiday)10:30 a.m. to 12:00 noonU.S. Botanic Garden

The lecture will be held in the Garden’s Conser-vatory Classroom. The lecture is free but pre-registration is required.www.usbg.gov/events/2014/08/08/history-spices-lecture

Philippine Cuisine: History and Culture in a CalderoMonday, October 13, 12:00 to 2:00 p.m.Philippine Oriental Market 3610 Lee Highway, Arlington 22207 Cooking Demonstration and Buf-fet Luncheon with Evelyn Bunoan$30 per person. For reservations (limited to 25), please go to www.lesdamesdc.org.

48th St. Mary’s County Oyster Shucking FestivalSaturday and Sunday, October 18 and 19 42455 Fairgrounds Road, Leonardtown, MD 20650 Admission is $5 per per-son and children under 12 are free. The festival includes a traditional oyster shucking competition and an oyster food com-petition. http://usoysterfest.com/

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Book Review Abraham Lincoln in the Kitchen, A Culinary View of Lincoln’s Life and Times by Rae Katherine Eighmey, Smithsonian Books 2013, hardback $21.95, 270 pages. By Claudia Kousoulas

We know Lincoln the log-splitter, the orator, and the man for the ages, but in this book, Eighmey brings us a less well-known Lincoln—the newspaper owner, the riverboat cook, and the helpful hus-band who sometimes did the marketing. Eighmey’s “culinary view” places Lincoln in his community of friends, family, com-merce, and politics. Lincoln’s community is where Eigh-mey begins her research, specifically with Herndon’s Informants, memories and stories collected by Lincoln’s law partner, William Herndon, from neighbors and friends, compiled after the assassination. The anecdotes are small revelations of Lincoln’s personality, many that we’ve heard before—the log splitting, the book reading, the storytelling—and some offer hints of Lincoln’s culinary life. The odd way he ate an apple through its center, the corn dodgers he always carried along with a book, and his willingness to tie on an apron and help with dinner when he came home from his law office. Eighmey laments the fact that neither Lincoln’s mother nor stepmother left a book of “receipts,” but she meticu-lously pieces together information from contemporary newspaper ads, census data, archeology, and cookbooks of the time to describe who was eating what and where. She may not have a specific menu, but can describe what the table might have held. Springfield, the Illinois state capital, was also a rail cross-roads that drew a wide range of culture and some sophisti-cation. Merchants advertised shipments of pineapples and supplies of colored gelatin to be used in elegant desserts. Immigrant communities included a substantial German population (Lincoln owned the Illinois Staats Anzeiger newspaper between May 1859 and December 1860), along

with Irish, free people of color, and Portu-guese communities (Mary Todd Lincoln employed one of them, Charlotte deSouza, as a seamstress). Eighmey also builds a culinary portrait of Mary Todd Lincoln who was raised and educated by a prominent and politically connected Springfield family, who spoke French, and who wooed Abraham with an Almond Cake. By tracing the architecture and archeology of the Lincoln’s Spring-field home, Eighmey describes a growing family, an unheated pantry stocked with preserves, and the latest kitchen technol-ogy—the Royal Oak #9 cast iron stove, purchased by the Lincolns in June 1860. Eighmey works hard not to overstep her research and uses her own cooking skills to test her assumptions. Each of the chapters, which trace Lincoln’s journey from frontier to the White House, ends with recipes typical of the time and place.

The first recipe is for cornbread that would have sustained both Mary Todd and Lincoln as children. In Springfield the recipes for Strawberry Ice Cream, Chicken Salad (a specialty of Mary’s sister), and Nutmeg Doughnuts speak of comfortable homemaking, while in the White House, dishes take on French sophistication—Brunoise Soup and Filet of Beef á la Napolitane. During wartime, a simple Soldier’s Bread is appropriate. Most poignantly, Eighmey ends the book with a chapter on Lincoln Cakes, joining the Mount Rushmore of pas-try named for Washington, Madison, and other political figures. And, as appropriate for a memorial, the Lincoln Cake—flavored with spice, studded with dried fruit, and bathed in brandy—is one that 19th century homemakers would have called a “good keeper.”

Claudia Kousoulas is an editor, writer, and educator whose topics include architecture, urbanism, and culinary history. Her blog is appetiteforbooks.wordpress.com

News from Other OrganizationsTwo food museums are in the planning, one in Chicago and one in New York.Foodseum is a nonprofit organization dedicated to found-ing Chicago’s own food museum. The goal is to inspire a passion for food with informative, entertaining exhibits that engage all five senses. Foodseum wants to showcase the amazing culinary environments both in Chicago and all over the world, from local restaurants to farmer’s markets. www.chicagofoodseum.com/#mission The Museum of Food and Drink (MOFAD) is launching New York City’s first food museum with exhibits you can eat. Their mission is to change the way people think about

food and inspire day-to-day curiosity about what we eat and why.

MOFAD, a 501(c)(3) non-profit, aspires to become the glob-al leader for food education: Visitors will learn about the culture, history, science, production, and commerce of food and drink through exhibits and programs that emphasize sensory engagement. When visitors come to MOFAD, they won’t just see and touch - they will smell and taste as well. www.npr.org/blogs/thesalt/2014/06/25/322920023/is-it-time-for-food-to-get-its-own-major-museum

The Southern Food and Beverage Museum and the Mu-seum of the American Cocktail reopens September 29 in New Orleans.

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Minutes of the May 4, 2014 Board MeetingPresent:Katy Hayes, PresidentBruce Reynolds, Vice PresidentBeverly Firme, Recording SecretaryClara Raju, Membership SecretaryStacey FitzSimmons, TreasurerClaudia Kousoulas, DirectorDianne Hennessy King, CHoW Line Newsletter EditorKatherine Livingston, Website Coordinator

President Katy Hayes called the meeting to order at 12:43 p.m. Minutes from the May 2014 board meeting were ap-proved.

Treasurer’s ReportStacey FitzSimmons, Treasurer, reported there is $5,474.83 in the CHoW checking account. There is a surplus of $541.88. There was a general discussion about expenses, which included a discussion about planning an event geared toward attracting new members and the use of some of the money in the CHoW checking account to pay for such an event (facility rental, etc.).

ACTION ITEMS:1. CHoW Board members will present ideas during the January Board Meeting about an event in Spring 2015 or in 2016 that would attract additional members.

MembershipClara Raju, Membership Secretary, reported that CHoW has approximately 98 members. Clara and Stacey FitzSim-mons are working together to gather dues of current mem-bers, process the payment, and keep membership informa-tion up to date.

ACTION ITEMS:1. The Board voted and approved that CHoW members who do not renew and pay dues will receive CHoW Line for September, October and November but not for December/January.2. The Board voted and approved that new CHoW mem-bers who join and pay dues after March 1 will continue membership into the following year without paying any additional dues.3. We need some education for members not receiving CHoW Line via Google Groups to please check their spam folder and also to accept emails from Google Groups in their email.

Old Business.

Job Descriptions. Tabled to be revisited as needed.

Google Groups. There was a brief discussion about encour-aging members to post to Google Groups when there is something of interest to other CHoW members.

ACTION ITEMS:1. CHoW Line should continue to contain information about the use of Google Groups to share information of interest to other CHoW members.

Facebook update. Claudia Kousoulas informed the Board that the CHoW Facebook Page has 277 “Likes.” Katy Hayes and Claudia are Facebook Administrators.

Website updates. General Discussion about creating a more interactive website that would include the ability to post documents, and comments; join and pay CHoW dues on-line; and connect with the CHoW Facebook page. Claudia talked about creating a list of items related to the desired appearance of a new website for CHoW and a list of items related to the Structure and Function of a new website.

ACTION ITEMS:1. Claudia Kousoulas will look at the web sites for other culinary history groups and select a few that might work as a model for CHoW.2. Beverly Firme will work with Claudia to consider software such as WordPress and the factors to consider for the Appearance and the Structure and Function of a new CHoW website.3. Board Members will bring ideas about Appearance, Structure and Function to the January CHoW Board Meeting.

New Business.

Nominating Committee. Bruce Reynolds outlined recom-mended changes to CHoW bylaws related to the Nomi-nating Committee, primarily to make the Nominating Committee a standing committee. This would provide a longer timeframe for the Nominating Committee to get to know new CHoW members and identify members that make good future candidates for the CHoW Board. There was discussion among the Board about the pros and cons of a standing committee. The Board voted unanimously to change the CHoW bylaws to make the Nominating Com-mittee a standing committee.

ACTION ITEM: Beverly Firme will print and sign the new wording of the bylaws distributed to the Board by Bruce Reynolds, and will send the signed wording to Sara Case to post on the CHoW website.

Speaker Liaison Group. Bruce Reynolds suggested that there be a group to support the Vice President and help with speakers’ technical needs (projector, etc.), transporta-tion needs (pick up at the train station or metro), and to meet speakers at meetings. The Board went over the list of speakers for this year and noted that transportation needs are minimal as most speakers live locally or have family in the area to stay with when they speak at CHoW. Katy Hayes pointed out that when speakers agree to speak at ChoW they are asked to provide information about their technical needs in advance. The group did discuss the value of having CHoW members volunteer to greet speak-ers and orient them to the meeting, especially CHoW members who might be especially interested in meeting a specific speaker.

ACTION ITEMS:1. Katy Hayes will take responsibility at the October CHoW meeting to greet and orient the October speaker, Michael Krondl. Michael has already indicated that he will travel by train from New York. (continued on page 7)

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News of Our MembersElisabetta Giacon (Castleman) has moved to Italy but will visit the D.C. area for Christmas and attend the January CHoW meeting. Contact Shirley Cherkasky if you would like to obtain Elisabetta’s email address.

Shirley Cherkasky attended the 2014 International Ethnological Food Research Group Conference in Lodz, Poland, during September. The 2014 conference focused on Food and the Internet. This confer-ence is held every two years and open to individuals conducting research on food. The 2016 confer-ence will be held in Heidelberg, Germany, and will focus on Re-gional Food. Please contact Shirley for questions related to the 2016 conference.

By Tom Weiland

You can blame it on Star Trek. All of those nerdy, pasty-faced kids in the 1960s, sitting

around their black and white televisions, watching Captain Kirk and Mister Spock—they all became engineers. They drooled over all the seductive technologies, dreaming some day to invent such gadgets. You have already seen it with Star Trek’s communicator, reinvented as the cell phone. Now we have (trumpets blaring here)…the food replicator!

No, I’m not kidding. Check out this link: http://www.defenseone.com/ideas/2014/07/army-developing-3d-printers-make-food/90284/?oref=defenseone_today_nl

Yes, the American Army is developing 3-D printing tech-nology to assemble miniscule dots of chemical substrates into a sandwich or bowl of spaghetti. Protein, carbohy-drate, vitamins, minerals, all turned from pixels into dinner right before your eyes. Think of the possibilities! Take a break from the battle with escargot or oysters Rockefeller. Print out miniature copies of yourself in marzipan. Make effigies of your enemies in sausage and bite their heads off.

Consider what this will do to the history books of future generations. Fast forward for a minute into a history class-room in the 23rd century studying us in the 21st:

“Teacher, did they really pull food out of the dirt back then? Ewwww.” “Why did they go through all that work? Couldn’t they just print out some bread?” “You mean steak actually used to come from dead cows? Ewwww.” “Life was nasty, brutish, and short indeed.” “No way—they used manure to grow food?? Ewwww.”

Future generations, increasingly detached with their sterile food replicators, will certainly look back at us as horrific barbarians. Like we look back at the Tartars, putting raw steaks under their saddles to tenderize their meat. Or cave men, driving herds of mastodons over cliffs with fire and spears. We’ll be those people who stuck seeds in dirt and animal droppings and then ate what sprang up. The ones who slaughtered baby animals to please our palates. No doubt they’ll see us the same as people who painted them-selves blue and danced naked around bonfires. They’ll see us the same as heathens offering blood sacrifice to their primitive gods.

Blame it on the engineers who grew up on Star Trek.

Cheers! TW

Culinary Humor

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Welcome, New Members! Jamie Baldinger. Culinary interest: AllBarbara Karth, Chevy Chase, Culinary interest: regional foods throughout the world Susan Lutz. Culinary interest: DIY food activities, food preservation, cooking with kidsAnita Puri Mohindra. Culinary interest: Indian foodRoberta Yared, Bethesda, Culinary interest: General

Board Meeting Minutes, continued from page 6.

2. At the October CHoW meeting Katy Hayes will ask for a volunteer to greet the November speaker, Leni Sorenson, and for other volunteers at subsequent meetings.

Field Trips. Discussion: Beverly Firme talked about the field trip planned for Orchid Cellars Winery on Saturday, October 18. See page 4 for details.ACTION ITEMS:1.Beverly Firme will announce the Saturday, October 18 field trip to Orchid Cellars during the September and Octo-ber CHoW meetings and will write a brief article about the upcoming field trip for the October CHoWLine.

Book Donation. Beth Cogswell emailed CHoW to say that she has six cases of books to donate.

ACTION ITEMS:1. Beverly Firme agreed to reach out to Beth Cogswell to clarify her expectations about her donation. She will report to CHoW on Beth’s response.

Katy moved to adjourn the meeting. Stacey FitzSimmons-seconded.The September 2014-2015 Board meeting was adjourned at 1:54 p.m. by Katy Hayes.

Respectfully submitted,Beverly Firme, Recording Secretary

DIRECTIONS TO THE MEETINGCHoW/DC usually meets on the second Sunday of each month, September through May, from 2:30-4:30 p.m. at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland.

DIRECTIONS: Bethesda-Chevy Chase Services Center is located at 4805 Edgemoor Lane in downtown Bethesda, Maryland, in the two-story County office building on the plaza level of the Metropolitan complex, above a County parking garage. The building is across the street from the Bethesda Metro station.

From the Metro Station, take the escalator from the bus bay to the plaza level, turn left, walk past the clock tower and across to the Metropolitan plaza using the pedestrian bridge. The Center’s street entrance at 4805 Edgemoor Lane (corner of Old Georgetown and Edgemoor) is marked with American and Montgomery County flags. Take the elevator to Level Two for meeting rooms.

If you are coming south on Old Georgetown Road (from the Beltway use exit 36) turn right on Woodmont Avenue - the entrance is the second driveway on the left.

If you are coming south on Wisconsin Avenue/Rockville Pike, turn right onto Woodmont Avenue, go south for approximately one mile, cross over Old Georgetown Road, and the parking garage entrance is the second driveway on your left.

Coming north on Wisconsin or west on Rt. 410, take Old Georgetown Road north, turn left at the second traffic light (Woodmont Ave.) and the garage entrance will be on your left. Take the elevators from the parking garage to the plaza level (P). The building is located at the center of the plaza. The American flag, Montgomery County flag, and the County seal mark the entrance to the building.

PARKING: Parking is free on weekends in the county parking garage. The entrance to the parking garage is marked with a large blue Bethesda Center parking sign.

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