Featured Program

Please join us for CHEW meetings at 7:15 pm  on the first Wednesdays of the month at the Goodman Community Center, 149 Waubesa St, Madison, Wisconsin.

CHEW meetings are open to the pubic. Scroll down for info about meetings, membership, the newsletter and the CHEW library.

Coming Up Next:

Wed., April 5, 2017, 7:15 pm – Goodman Community Center, 149 Waubesa, Madison. “Food in the Gilded Age: What Ordinary Americans Ate,” by Robert Dirks

America’s Gilded Age, the last quarter of the nineteenth century, is renowned for the Robert Dirks photoexcesses of robber barons and tycoons. The lavishness of their tables impressed contemporaries and historians alike. But what about the eating habits of ordinary people at the time? Robert Dirks, author of Food in the Gilded Age, poses that question and discovers some surprising answers by peering through the lens of what then was a newly emerging science of nutrition.

Robert Dirks, a member of Chicago Foodways Roundtable and doctor in anthropology, grew up in suburban Milwaukee and taught at Illinois State University. He has conducted research on various aspects of food and nutrition worldwide. His publications include papers in the Journal of the Royal Anthropological Institute, Current Anthropology, American Anthropologist, Journal of Nutrition, and Annual Review of Nutrition. His previous book, Come & Get It! McDonaldization and the Disappearance of Local Food from a Central Illinois Community, traced a changing American food culture from frontier days to the beginning of the twenty-first century.


Please join us for CHEW meetings at 7:15 pm  on the first Wednesdays of the month at the Goodman Community Center, 149 Waubesa St, Madison, WI.

Future Programs

Wednesday, May 3, 2017, 7:15 pm. “Cheesemaking 101: History, Science and How-To,” presented by Dave Potter and Marty Schneider

Wednesday, June 7, 2017, 7:15 pm, “Good Seeds: A Menominee Food Memoir,” presented by Tom Pecore Weso.


Membership – HEY! It’s Membership Renewal Time, Folks. Please see Treasurer Char Thompson at the next meeting to renew or become a member. Or send a check made out to CHEW, along with your name, email address, postal address and phone number, to: CHEW c/o Char Thompson, 2716 Gregory Street, Madison WI, 53711. For more info about membership, click here.

Newsletter – To receive our email newsletter, just send us a note at chewwisconsin@gmail.com

Meetings – Meeting place and time: click here. Depending on speaker/topic, location can vary, please check the monthly meeting details for location if different than the Goodman Community Center.

If you’re coming to the meeting, why not bring a nonperishable food item to donate to the Goodman Center food pantry!  The Center is giving out food as fast as it can take it in and the need has never been greater. Items needed: tuna, beans, shelf-stable milk, juice, canned fruits & vegetables, macaroni & cheese, peanut butter, cereal, infant formula, baby food, diapers, soup (not tomato), rice, can openers. Financial donations also welcome.


CHEW Library – One advantage of coming to a monthly CHEW meeting is access to CHEW’s traveling library. Our collection totals almost 60 titles – ranging from the esteemed Ovens of Brittany Cookbook to Near a Thousand Tables: A History of Food. We have copies of the books written by virtually every guest speaker we have had in the last ten years, e.g.,  Putting Down Roots: Gardening Insights from Wisconsin’s Settlers by Marcia Carmichael, chief gardener at Old World Wisconsin; Kathleen Kline’s People of the Sturgeon: Wisconsin’s Love Affair with an Ancient Fish, and Cluck: From Jungle Fowl to Chicks by Susan Troller. To peruse all the book titles on the CHEW web site, click Culinary. You can put in an “order” for a specific book by emailing chewwisconsin@gmail.comand the book will be brought to the next meeting, if it hasn’t already been checked out. Several titles will also be featured at each meeting–you’ll hear a short review and will have the opportunity to check one of the featured titles out for a month. We are happy to provide this personal service.