Chicago Southland Foodies Founder’s Blog:

Eat, Drink & Be Happy

Because for foodies, life’s too short to settle for anything less.

Featured Post

Foodies Defined

Hi, I’m Gayle. Founder of Chicago Southland Foodies. Upon seeing that last bit, maybe you’re thinking “Why she have to go there?”

Foodie. Really?

Sure, I get it. Many folks find the word foodie downright cringeworthy (if not, yesterday’s news). Like chefs. Well, so says an economics wonk in this 2016 Washington Post article: Stop calling yourself a foodie.

You may be one of those people.

So feel free to substitute the noun of your choice:
food lover, food enthusiast, gourmand, gastronome, connoisseur, passionate eater, food snob.

Latest Posts

Check out Cheryl Day’s new book on Southern Baking (w recipes and black culinary history)

Southern baking–like most of the region’s historic foodways–is more than just an amalgam of timeless treats: Many of the South’s most cherished baking traditions are vestiges of the lives and livelihoods of enslaved Africans and their descendants. Black women, in particular, originated many of the innovative recipes that the white women they cooked for would publishContinue reading “Check out Cheryl Day’s new book on Southern Baking (w recipes and black culinary history)”

Canadians Are Foodies, Eh?

What is the single biggest misconception about Canadian food? That Canada has no food identity. That’s because, I suppose, we have few “national dishes,” which is similar, in a way, to the United States. You have the hamburger; we have poutine and butter tarts. Our identity is really tied to our regional products, and that’sContinue reading “Canadians Are Foodies, Eh?”

What Makes It Good Chocolate, Anyway? Or, premium chocolate is in eyes of the beholder.

After my “science of chocolate” and more post, I got to pondering on what is good chocolate, anyway? Growing up my idea of premium chocolate was Marshall Fields Frango Mints and Fannie May’s Vanilla and Rum Creams, Pixies, Mint Meltaways, and Trinidads. When I could, I stayed away from Whitman’s and Russell Stover’s chocolates whichContinue reading “What Makes It Good Chocolate, Anyway? Or, premium chocolate is in eyes of the beholder.”

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