“Stuffed: A Journey of Midwest Sausage Traditions”
In celebration of the best of the wurst from Cozy dogs to Chicago Style dogs, from the Mother-In-Law Tamale dog to the smoked varieties, it’s all going to be uncovered.
September 15, 2007
9:00-10:00 Arrival and registration: coffee, tea and pastries served
10:00-10:45 Welcome
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Chris Koetke, Founding Board of GMFA and Dean of Kendall College
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Keynote Address: Andy Smith, Editor-in-Chief of the Oxford Encyclopedia on Food and Drink in America, on sausage in the US.
10:45-11:00 Break
11:00-12:15 Chicago Sausage Traditions
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Barbara Olson, retired hot dog stand manager, on the Chicago hot dog
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Leonard Slotkowski Jr., grandson of Joseph Slotkowski who founded Slotkowski Sausage, on Polish sausage.
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Peter Engler, Research scientist and amateur food historian on the Mother in Law, a Southside Sausage Surrogate.
12:15-12:30 Introduction to the Greater Midwest Foodways Alliance by Bruce Kraig, Founding Board
12:30-1:15 Lunch: Vienna Beef hot dogs, corn dogs, Coney dogs, bratwurst and other regional sausage specialties
1:15-2:45 Making Sausage
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Robert E. Rust, Professor Emeritus of Animal Sciences at Iowa State University, on the art and science of sausage.
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Randy Ream, owner of Ream’s Elburn Meat Market in Elburn, Illinois, on small-scale sausage production.
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Bob Schwartz, Vienna Beef, Chicago.
2:45-3:00 Break—Eli’s Cheesecake
3:00-4:00 Sausage Across the Midwest
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Buz Waldmire, of Cozy Dog in Springfield, Illinois, on corn dogs
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Trudy Knauss Paradis, author of Milwaukee Germans: Their History, Their Food, Wisconsin bratwurst and sauerkraut
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William Lockwood, Anthropologist,Coney Dog
4:00 Closing Remarks
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Catherine Lambrecht, Founding Board of Greater Midwest Foodways Alliance