CHEW meetings are free and open to the public. Unless otherwise noted in a program’s description, meetings are held on the first Wednesday of the month at the Goodman Community Center, (Ironworks Building), 149 Waubesa St., Madison, Wisconsin. Got questions? Or want to get on our newsletter list? Email chewwisconsin@gmail.com
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COMING NEXT
“The Weird & Wonderful History of Wisconsin Sausage”
By Jesse Brookstein
Wednesday, October 7, 7 pm
Goodman Community Center (Ironworks Bldg.), 149 Waubesa St., Madison
Did you know Wisconsin’s first sausage was likely made over 5,000 years ago? Are you aware that Wisconsin has at least three family-owned sausage companies who’ve been in business since the 1880s? And that UW-Madison has one of the most advanced college-campus meat science facilities in the country? These insights are but a few of the reasons Wisconsin has become America’s premier sausage destination. In this talk, Brookstein shares the many ways in which sausage is intertwined in Wisconsin’s history and culture.
This event is free and open to the public.
Jesse Brookstein is the author of four books celebrating Wisconsin sausage, ranging from the history of landjaeger in Green County to an exploration of Madison’s abandoned Oscar Mayer facility. His latest book, Best of the Wurst: Weird and Wonderful Stories of Wisconsin Sausage, was published by the Wisconsin Historical Society Press and serves as the first true deep-dive into Wisconsin’s rich and diverse sausage history. Jesse is also the founder of Madison’s Third Lake Sausage Shop, which specializes in sausage-related books and gifts.
CHEW meetings feature invited speakers, lively discussions, and often food samplings or cooking demonstrations. See below for info about our newsletter, membership, traveling library and more.
Newsletter – To receive our email newsletter, send us a note at chewwisconsin@gmail.com.
Membership – For info about why and how to join CHEW, click here.
CHEW Library – One of the benefits of in-person CHEW meetings is access to CHEW’s traveling library. Our collection totals over 110 titles, ranging from James Beard award winner The Sioux’s Chef’s Indigenous Kitchen to the very drinkable Bottoms Up: A Toast to Wisconsin’s Historic Bars and Breweries. To peruse all the book titles in our library, click Culinary. You can put in an “order” for a specific book by emailing chewwisconsin@gmail.com. The book will be brought to the next in-person 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.
Facebook – We also invite you to join CHEW on Facebook, for fascinating food links, discussions and more: https://www.facebook.com/groups/chewwis/