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Contribute to the CHAA Food Blog, where all members are invited to tell stories about their own adventures.  Access is limited right now, so just write your story and send it (with a visual if you like) to Judy Steeh.  … Continue reading →

Our next regular meeting will be on Sunday, September 20, 2015, 3:00 – 5:00 p.m. at Ann Arbor District Library’s Downtown Branch — Multipurpose Room, 343 South Fifth Avenue, Ann Arbor, Michigan 48104. NOTE the change of time and location.

CULINARY WELLNESS:  A RECIPE FOR SUCCESS

Culinary wellness engages people to eat healthy, one meal at a time.  In the history of eating, it was a short trip from a time when most people grew up on farms and every family had a garden to grow the produce they ate to the post-industrial, highly processed fast – and fat – food that now surrounds us.  Along the way, cooking at home got lost unintentionally and our diet became less healthy.  Instead of promoting wellness our diet promotes illness.

How can we get back to cooking for wellness?  Experienced executive chef and restaurant consultant Chef Frank Turner explains what happened to us, how to introduce foods that promote wellness into your diet, why “health food” is not always so healthy, and how changing your diet one meal at a time can change our community.

And he’ll serve samples of healthy snacks that are easily prepared, with recipes to take home and try for yourself.

 

 

Join Us – Or Renew Your Membership Now

Our membership year runs from September to September, so now is the perfect time to join CHAA or renew your membership.  You can print out the membership form here.  Current members, please note: you must renew by October 31 if you wish to remain on the mailing list.

The Culinary Historians of Ann Arbor (CHAA), founded in 1983 by Jan Longone and friends, is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy.

The mission of thKitchen scenee group is to promote the study of culinary history through regular programs open to members and guests, through the quarterly publication Repast, and through exchanges of information with other such organizations.

Monthly meetings of the CHAA are held in Ann Arbor, Michigan, from September through May from 4:00-6:00 p.m. on the third Sunday of the month (unless otherwise announced).

Membership in CHAA is open to anyone interested in culinary history. Dues

From "To Market, To Market," 1994, Junior League of Owensboro, KY, Inc.

From “To Market, To Market,” 1994, Junior League of Owensboro, KY, Inc.

are $25.00 for an individual or couple and include a subscription to Repast. The membership year is from September to September. For those who cannot attend meetings, a yearly subscription to Repast is $20.00.

Repast is the official quarterly publication of CHAA. Besides announcements of future meetings and reports of past meetings, it also contains feature articles, book reviews, a calendar of upcoming events of culinary interest, and special events. For information about contributing articles, placing information, announcements, or other regular features, contact the Editor.

Contact Us

Co-Chairs, M. Joanne Nesbit and Judy Steeh
a2culinaryhistorians@gmail.com

Program Chair, Laura Gillis
a2culinaryhistorians@gmail.com

Treasurer, Dan Longone
1207 W. Madison, Ann Arbor, MI  48103

Repast Editor, Randy Schwartz
Rschw45251@aol.com
1044 Greenhills Dr, Ann Arbor, MI 48105

Mailing List, Marionette Cano
a2culinaryhistorians@gmail.com

Founder and Honorary President, Jan Longone
jblong@umich.edu

 

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