Culinary Historians of Washington, D.C. October 2016 Volume XXI, Number 2

CELEBRATING CHoW ‘s As American as Shoofly : The Foodlore and 20th Anniversary! Fakelore of Dutch Cuisine NOTE: Change in Speaker: Dr. William Woys Weaver Time of Meeting: Sunday, October 9 2:00 to 4:00 p.m. NOTE! NEW MEETING TIME 2:00 to 4:00 p.m. Save These Dates: Bethesda-Chevy Chase Services Center November 13 4805 Edgemoor Lane, Bethesda, MD 20814 December 11 elebrated food historian and January 8, 2017 Dr. William Woys Ccookbook writer William February 12, 2017 Weaver is the author of 16 Woys Weaver delves deeply into books and is a rare four- March 12, 2017 the history of Pennsylvania Dutch time winner of the pres- cuisine to sort fact from fiction in April 9, 2017 tigious IACP/Julia Child May 7, 2017 the foodlore of this culture. When Cookbook Awards. His visitors travel to Pennsylvania most recent gold medal Dutch Country, they are encour- went to Culinary Ephemera aged to consume the local culture (2010). His 2013 book, As by way of “regional specialties” Renew Your American as Shoofly Pie, such as cream-filled whoopie pies Membership in was published by the and deep-fried fritters of every University of Pennsylva- variety. Yet many of the dishes CHoW NOW nia Press, and his 1993 and confections visitors have come to expect from the region for 2016-17! award-winning cook- did not emerge from Pennsylvania Dutch culture but from book, Pennsylvania Dutch expectations fabricated by local-color novels or the tourist Country Cooking, will be The membership year industry. At the same time, other less celebrated (and rather included in the forthcom- more delicious) dishes, such as sauerkraut and stuffed pork runs from September 1 ing anthology: 100 Great to August 31. Annual stomach, have been enjoyed in Pennsylvania Dutch homes American Cookbooks of the across various localities and economic strata for decades. dues are $25 for 20th Century. His most individuals, households, His book, As American as Shoofly recent book, Dutch Treats: Pie, offers a comprehensive and or organizations. Dues Heirloom Recipes from counterintuitive cultural history include email delivery of Farmhouse Kitchens, was of Pennsylvania Dutch cuisine, its the newsletter CHoW Line. published in September. roots and regional characteristics, Dr. Weaver is also the its communities and class divi- Dues are $35 for members founder and director of sions, and, above all, its evolution who also wish to receive a the Keystone Center for into a uniquely American style of mailed, paper copy of the the Study of Regional cookery. Weaver traces the origins Foods, near . newsletter. of Pennsylvania Dutch cuisine as He maintains the Rough- far back as the first German settle- wood Seed Collection of Other Benefits: ments in America and follows them heirloom food plants at forward as New Dutch Cuisine • Priority registration for the historic Lamb Tavern field trips continues to evolve and respond to in Devon. contemporary food concerns. • GoogleGroups notices • Membership roster Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!

Culinary Historians of Washington, D.C. (CHoW/DC) www.chowdc.org founded in 1996, is a 501(c)(3) nonprofit, educational organization dedicated to the study of the history of foodstuffs, cuisines, and culi- nary customs, both historical and contemporary, from all parts of the world. Donations are tax deductible to the full extent of the law. What Happened at the September 11 CHoW Meeting? President Bruce Reynolds called the meeting to order at 2:15 p.m. We had 32 attendees, and 2 new members. CHoW Programs 2016-2017 ANNOUNCEMENTS 1. Bruce informed the attendees that at the earlier Board September 11 Johanna Mendelson Forman. “Is the meeting, it had been agreed to expand the Board by 2 ad- Kitchen the New Venue of Foreign Policy? Food, ditional at-large members in order to prepare more people Diasporas and Building Community” to hold office on the Board. In order to prepare for this, a Nominating Committee was selected to begin the process October 9 Dr. William Woys Weaver. “As American as early. Francine Berkowitz and Katy Hayes volunteered for Shoofly Pie: The Foodlore and Fakelore of Pennsylvania this. Dutch Cuisine” 2. Claudia Kousoulas announced that the new CHoW website is up and live, and that we would be adding the November 13 Bill Schindler, Ph.D. “Dietary Past: The capacity to pay for memberships online in the near future. Ancestral Quest for Nutrient Dense Foods” She added that we would be adding recipes relating to the speakers’ topics, along with other new topics, on a monthly December 11 Libby O’Connell. “From Caviar to Leek Pie: basis. Food and Society in America’s Gilded Age” 3. Bruce asked members to consider becoming a backup person for the variety of tasks that keep the group and the meetings working. He will be collecting a list of tasks January 8, 2017 Joel Denker. “The Carrot Purple and needing backup, giving examples, if the primary person Other Food Passages” involved would be absent or need assistance. 4. Outreach activities, namely the recent farmers’ market February 12, 2017 Philip Greene. “How the Manhattan activities, were described by Beverly Firme, Barbara Karth, Changed the Course of American Cocktails” and Mark Collins, who recently held two cooking demos at the Olney Farmers’ Market. The next one will be on Sep- March 12, 2017 Laura Shapiro. “Women, Food, and tember 18 at the FreshFarm market at Dupont Circle. Biography” 5. CiCi Williamson announced she had acquired a copy of Dianne Hennessy King’s first cookbook,Pillsbury’s April 9, 2017 Cooperative Supper, Alexandria House Creative Cooking in Minutes, along with Dianne’s newest endeavor, Memoir Your Way, and passed copies around the room. May 7, 2017 CHoW Anniversary Panel

WHATZITS Two items were passed around for examination and Amy Snyder – Mediterranean Olives amusement. Judy Newton brought a long-handled spatula Clara Raju – Sour Cream & Chocolate Chip Cake; Peach that included a fishing reel on it, and holes in the body Bread shaped like fish.CiCi Williamson passed around a spaetzli maker that resembled a grater with a box on top. The meeting adjourned at 3:40 p.m. Respectfully submitted, PROGRAM Katy Hayes for Claire Cassidy, Recording Secretary Vice President Audrey Hong began the speaker introduc- tion by announcing the list of upcoming speakers for the coming year. CiCi Williamson then introduced speaker CHoW 20th Anniversary Johanna Mendelson Forman, who gave a presentation titled “Is the Kitchen the New Venue of Foreign Policy? Food, Diasporas and Building Community.” (See talk sum- 2016 is CHoW’s 20th Anniversary. mary on page 3.) Put on your thinking caps and come up with some unique ways REFRESHMENTS to promote CHoW and celebrate Thank you to Anne Whitaker for generously providing this accomplishment. beverages and supplies for the meeting, and to our mem- If you have ideas, please contact bers who brought the following: Dianne at [email protected].

Francine Berkowitz – Cinnamon donuts (cinnamon comes from Sri Lanka and Vietnam) Claudia Kousoulas – Dorie Greenspan’s French Yogurt Cake, made with almonds and filled with apple butter CHoW Goes to Market (see page 5) Dianne Hennessy King – Turkish Borek pastry, stuffed CHoW member Judith Newton wrote a blog post about with cheese and dill CHoW’s culinary demonstration at Dupont Circle Farm Jane Olmsted – Hummus with Pita Chips (hummus origi- Market. http://catillation.com nates in the Middle East)

2 CHoW Line Is the Kitchen the New Venue of Foreign Policy? Food, Diasporas and Building Community CHoW Talk on September 11, 2016 that arrived in the mid 1980s, to the Central American refugees who start- By Johanna Mendelson Forman ing coming in 1980s and continue to arrive today. Whether we live in Washington, She emphasized that food is also D.C. or in any urban center, our lives intertwined with ongoing conflicts in intersect with immigrant communities Syria and South Sudan. Food short- who help prepare meals and use their ages and deliberate blockades create own foods to integrate into their new conditions that have created the worse homeland. The dynamic ways in which humanitarian crisis since World War II. different cuisines enter our community Moreover, there are 1.5 billion people provides an important lens to view our still affected by instability that impacts relationships with the rest of the world. their access to food and their liveli- They also form the basis of “conflict hoods. cuisines.” She concluded that conflict cuisines will remain a fea- To understand conflict cuisine Mendelson Forman dis- ture of the American culinary scene for decades to come, cussed why food is used as a form of soft power: culinary despite a more limited migration to the U.S. because of our diplomacy, nation-branding, and promoting tourism. She more restrictive immigration laws. We have not seen the discussed the more recent rise of gastrodiplomacy, people end of tragic conflicts. But the prospect of more individuals to people engagement that occurs when sampling cuisines coming to new lands bringing with them a culinary heri- of another culture. (Think food trucks.) tage that is new and untested remains the one silver lining In Washington global conflicts were often reflected in in an otherwise tragic set of events. As immigrants use the rise of new cuisines, starting with the Vietnamese in their food to integrate in their new homes we all become 1975, the Afghans after 1979, the large Ethiopian diaspora the beneficiaries of this cultural transition. (Photo by CiCi)

During CHoW’s 20th Anniversary Year, we occasionally will look back at CHoW’s Recipe Reconnaissance history, to remind us of the amazing speakers, field trips, and discussions we have been a part of as culinary historians. Below is a brief look at our tenth year. for Pennsylvania Dutch CHoW’s 10th Anniversary year 2006-2007 Cookery Our year started in September 2006 with Time.” We enjoyed a great feast of By Felice Caspar Psyche Williams-Forson. She spoke on foods that celebrated the 400th anniver- “Lost in the Great Unknown: A Research sary of the founding of Jamestown. In Inspired by Note on African American Women, February the legendary Sandy Oliver the theme of Food Service and the Railroad.” She spoke about “Lessons My New Book CHoW’s Oc- was an Assistant Professor of American Taught Me: Insights Gained from Food tober presen- Studies at the University of Maryland in Colonial and Federal America.” tation, Felice College Park. Her areas of expertise In March Warren Belasco, Univer- wrote an include issues of gender, race, class, sity of Maryland professor and editor article about material culture, specifically food and of Gastronomica, treated us to one of her mother’s foodways of African Americans. his bi-annual presentations; this time it Pennsylvania In October we heard CHoW member was the “The Future of Food.” In April Dutch cook- and Smithsonian curator, Deborah Robert Wolke, “Food 101” columnist in book that was Warner, present “How Sweet It Is: The Washington Post Food section spoke part of Fe- Sugar, Science and the State.” November on “How Chemistry Facilitated Colo- lice’s childhood. “The title page of saw author Paul Lukacs speak about nial Food Preservation.” Pennsylvania Dutch Cook Book of Fine “American Vintage: The Rise of Ameri- Our May 2007 Field Trip to Mount Old Recipes, includes the statement can Wine.” In December we had a panel Vernon, Virginia was a great suc- ‘compiled from tried and tested of five CHoW authors on “A Festival cess. CHoW members visited George recipes made famous and handed of Frugality or Little Money, Lots of Washington’s reconstructed Distillery down by the early Dutch settlers Pleasure.” CHoW members also shared & Grist Mill (which had recently re- in Pennsylvania,’ and features the their own stories of “making do” with opened) and listened to a talk by the logo of the Black Bear Hotel – 1815- frugal foods. As in all the meetings, it is archeologist of the distillery. Through- 1915, Hiram Best, proprietor. This the sharing of personal culinary tradi- out the years, CHoW members have edition was copyrighted in 1936, tions of our diverse members that adds suggested all kinds of field trips, from published by Culinary Arts Press of so much to any speaker’s presentation. the Folger Library to fruit orchards. We Reading, PA.” For Felice’s complete Back in those days we had our Coop- are always looking for new locations article, with recipes, go to erative Supper in January. We chose our and willing volunteers to arrange a www.chowdc.org theme as “Foods of Virginia Through field trip.

CHoW Line 3 BOOK REVIEW Cake, A Slice of History By Alysa Levene, Pegasus Books, 2016, $26.95, hardcover, 336 pages

By Claudia Kousoulas luxury ingredients widely available— and with technological changes—regu- Alysa Levene begins her march through lated gas ovens and baking powder that historical cakes with Alfred, a king mulling could help guarantee a rise. the loss of his kingdom while cakes burned on the hearth. She points out that these were Cakes are also symbols of womanhood. certainly not cakes as we know them, but Mrs. Beeton and her British contem- flat, dense unsweetened griddlecakes. And poraries addressed their recipes to thus her thesis, that cake grew from the more homemakers, and unlike male French fundamental bread to become a celebratory cookbook authors who were profes- and symbolic thing—whether it’s a store- sional chefs, moved cake baking into bought Twinkie or a homemade birthday the home. Nonetheless, it seems home cake. cooks have always looked for a short- cut or a guarantee. Levene notes that The Egyptians had started making recogniz- Glasse, Raffald, Beeton, and Acton all able cakes with wheat, honey, dried fruits, offered instructions that were “clear eggs, milk, and spices in ornate shapes and and concise,” and recipes that could be baked in ovens. The Greeks and Romans “perfectly depended on.” continued the cake-baking tradition, also using them as temple offerings. In fact, the Cake baking stands apart from tedious Greeks were the first to put candles in round homemaking chores. Cakes are a sym- cakes—to symbolize the light of Artemis, the moon goddess. bol of love, skill, and creativity. Even convenience cake And spiced, bready sweets are with us today in recipes like mixes were most effectively marketed once they be- Welsh Bara Brith, Cornish Saffron Cakes, Lebkuchen and Pain came the starting point for decorating. Later, a feminist d’Epices. rejection of cooking for love supported writers like Jane Grigson and Elizabeth David who applied erudition to And seasonal symbolism continued with holiday cakes—bu- their food writing. Elizabeth David stopped writing for che de noel and 12th night cake traditions were carried to the the Sunday Times because she felt constrained by having New World in the Mardi Gras King Cake. Easter cakes are to include recipes in her articles. shaped like lambs or studded with eggs to symbolize rebirth. Soul cakes given to children on All Hallow’s Eve might have And while some cake recipes have a long historic prov- been the first Halloween treats and there is no cake more sym- enance, Levene points out that others, like pineapple bolic than a wedding cake. Royal wedding cakes set the tone, upside-down cake and German chocolate cake, are and these always large cakes have only become more elabo- corporate creations looking to sell bottled vegetable oil, rate—tiered, iced, and decorated. canned soup, soda pop, or condensed milk.

Cake as we most often think of it—a buttery sweet sponge— Claudia Kousoulas is an editor, writer, and educator came about in the 19th century as butter and sugar production whose topics include architecture, urbanism, and culinary expanded with industrialization and made those formerly history. Her blog is appetiteforbooks.wordpress.com

How to Post to the CHoW-DC Google The CHoW-DC Google Groups is for communicating culinary The easiest way to post a message to the Group is sim- history matters ONLY. It is not intended to be an open forum. ply through an email. Here’s how. • Open a new email You must be a member of CHoW, and your email address • In the address line or “To” box, enter must be in the CHoW database. [email protected] • Enter a subject in the subject box It’s important to remember that if you change your email ad- • Enter the text of your message dress, you need to inform the CHoW Membership Director so that it can be updated and you will continue to receive mes- o NOTE: If you are announcing an event, please make sure sages and newsletters. you include all relevant information, plus a website or phone number for additional information. If you have tried and cannot get your post to transmit, please send it to one of the officers listed on page 8 and he or she can • Please sign your message as a courtesy to everyone. send it out for you. • Add your email address for replies. • Send the message! DONE!

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CHoW Goes to FRESH FARM Dupont Circle Market Theme: “ELECTIONS” By Beverly Firme

HoW Goes to Market is CHoW’s outreach to local Cfarmers markets with a focus on historic recipes that are seasonal and local. On Sunday, September 18, Beverly Firme, Mark Collins, Laura Roler, Judith Newton, and Claudia Kousoulas, went to the FRESHFARM Dupont Circle Market to demonstrate some election-themed recipes in honor of this year’s Presidential Election. All recipes are taken from American politically-themed cookbooks. They demonstrated Banana Sweet Potato Bread (Gray Panthers Cookbook) and Pear Bread (from The Val-Kill Cookbook—Eleanor Roosevelt). Thank you to Shirley Cherkasky for allowing the outreach team to use her collection of political fundraising cookbooks. Beverly said, “We would have never found such a great set of recipes if not for her generosity on this.” CHoW Members Judy Newton, Mark Collins, and Laura Roler; Recipes represent key groups present in American elec- Chef Jose Andres and daughter Mira; Beverly Firme. tions – the Press, Special Interest Groups, Conservatives and Progressives, and are for baked goods, which seem The Val-Kill Cookbook (1984) to go hand in hand with politics in America. Please enjoy This pear bread recipe comes to us from Eleanor Roosevelt, the following recipes. More election-themed recipes can be who had a standing date at the end of every summer with found at www.chowdc.org Elinor Morgenthau to pick pears on the Morgenthau’s farm in Dutchess County, New York. The Morgenthau’s farm The Gray Panthers Cookbook (1984) was adjacent to the Roosevelt’s Val-Kill. The two women The Gray Panthers is an advocacy organization that con- would pick pears and then make pear bread for their after- fronts ageism and other social justice issues. Founded in noon tea. 1970 by activist Maggie Kuhn, this cookbook—first pub- lished by the Gray Panthers of San Francisco in 1984—con- Pear Bread tains simple, nutritious and seasonal recipes. Grease and flour either one (9x5”) pan or two 3 ½”X 7” loaf pans. Cream ¼ cup of shortening and ¾ cup of sugar. Banana Sweet Potato Bread Add one egg, lightly beaten. Add 1 ½ - 1 ¾ cups of Pear 1/2 cup boiled sweet potato Sauce (recipe below). Sift together and add 2 cups of flour, 1/4 cup orange juice 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon 1/2 cup mashed ripe banana salt. Add a cup of chopped nuts, if desired. Bake about 45 1/2 stick butter Puree ingredients 2 large eggs in blender, or mix minutes to an hour in a 350 degree oven. 1/2 cup brown sugar by hand until well 1 taspoon grated orange peel blended. Pear Sauce: Wash and remove the stems of “not-too-ripe” pears. (They are perfect for sauce when they have just 2 cups unbleached flour fallen from the tree.) Remove any wormy portions, and cut 1/2 teaspoon salt into pieces, leaving skins and seeds. Cook, covered, on top 2 teaspoon baking powder of stove with an inch or two of water, depending on the 1/2 teaspoon nutmeg amount of pears cooking. When the pears are soft, add a 1 teaspoon baking soda small bit of sugar and cinnamon. Grind the pears through a Combine dry ingredients with banana-sweet potato mix- food mill and cool the sauce before making the bread. ture, mixing well. Pour into greased 9-inch loaf pan. Bake Photo IDs. Left: Mark Collins, Beverly Firme, Laura Roler. at 350 degrees for 40 minutes, or until toothpick, inserted, Center: Mark Collins, Beverly Firme, Laura Roler. comes out clean. Makes one (9-inch) loaf. Right: Beverly Firme, Laura Roler. Photos by Judith Newton.

CHoW Line 5 Upcoming Events

The Mycological Association (MAW) of D.C.. Yummm! The History, Fantasy, and Future of Food Tuesday, October 4, 7-9 p.m. October 8, 2016 – September 3, 2017 Kensington Park Library 4201 Knowles Avenue, Kensington, MD 20895 American Visionary Art Museum MAW welcomes Alan Sondheim, an American 800 Key Highway, Baltimore MD 21230 poet, critic, musician, artist, and theorist of cyberspace, 10 a.m. to 6 p.m. Tuesday-Sunday who will enlighten and entertain us with his unique take Fee: Adults $10 Seniors $8 on the fungal kingdom. For more information, contact October 8, 2016 – September 3, 2017 [email protected] The Mycological Association of Wash- ington, D.C., (MAW) is a nonprofit club of amateur and Ramon Alejan- professional mycologists. We study, forage, and cook dro-Mècanisme wild mushrooms, and educate the public about fungi. Our La mècanisme de events in DC, Maryland, and Virginia include monthly la multiplication guest speakers, forays with expert identifiers, and mem- des dèsirs bers-only tasting events. 2000 ABOUT THE National Hispanic Heritage Month EXHIBITION September 15-October 15 YUMMM! The American Vi- The Library of Congress, National Archives and Records sionary Art Administration, National Endowment for the Humanities, Museum raises a National Gallery of Art, National Park Service, Smithsonian toast for its 21st Institution and Holocaust Memorial Mu- birthday with a new visual feast in the original art exhibi- seum join in paying tribute to the generations of Hispanic tion Yummm! The History, Fantasy, and Future of Food. Americans who have positively influenced and enriched Inside Yummm! 34 visionary artists join forces with food our nation and society. scientists, farmers, nutritionists, environmental activists, www.hispanicheritagemonth.gov/exhibits-and-collec- psychologists, poets and humorists to publicly explore hu- tions/ mankind’s complex, multi-layered relationship with food. http://avam.org/exhibitions/yummm-show.shtml Smithsonian Programs S. Dillon Ripley Center, 1100 Jefferson Dr. S.W., Washington, D.C.

Shuck Beans, Stack Cake, and Chocolate Gravy: Food Tradi- tions of the Mountain South Thursday, November 3, 2016 6:45 – 8:45 p.m. Fee: Members $35; Nonmembers $50 Food writer and cooking teacher Sheri Castle, who hails from the Blue Ridge Mountains of North Carolina, explores the rich history and heritage of the foodways of the Mountain South, a region whose cuisine long overlooked or misunder- stood is riding the wave of new attention. The World of Spices Thursday, November 10, 2016, 6:45 – 8:45 p.m. Fee: Members $30 Nonmembers $45 Lior Lev Sercarz knows exactly how to spice up your life and your cooking. New York City s wizard of spice shares spice history, how-tos for creating your own blends, cooking inspira- tions, and other flavorful tips from his new book,The Spice Companion: A Guide to the World of Spices.

6 CHoW Line 10th Anniversary for CHoW Line PDF Celebrating their 10th anniversary producing the CHoW Line newsletter are Dianne Hennessy King, editor, and CiCi Williamson, designer. Many hours of work go into into each of the the eight monthly issues of CHoW Line. Before the duo took over the job, Shirley Cherkasky put in an equal number of years compiling the news in a Word version without photographs. Dianne Hennessy King, CHoW Line Editor CiCi Williamson, CHoW Line Designer

A cultural anthropologist, Dianne “Many people don’t realize that Hennessy King teaches classes designing a newsletter isn’t as on memoir writing, and cookbook easy as writing text in a word publishing and is a guest lecturer processing software,” said on writing personal history across CHoW charter member CiCi cultures. She is a charter member, Williamson, who marks 10 past president, and—for the past years, or 80 issues as our CHoW ten years—editor of the CHoW Line Line designer. CiCi uses Adobe newsletter for our organization. InDesign, which is a desktop Dianne says, “It has been so publishing software used by much fun putting together CHoW many magazines and other pub- Line with CiCi’s designs and con- lications. Fitting in all the CHoW tributions of ideas from so many news requires adjusting the members. The efforts of tireless volunteers have enabled “kerning” (space between letters) CHoW to become a true community of enthusiastic learners.” as well as the “leading” (space “It was my good fortune to have Shirley Cherkasky between lines). Photos must be and Francine Berkowitz as my role models when I became “text wrapped” so the words flow the third president of CHoW. The bylaws ensure that the around them. president’s term is for no more than two years, and there- CiCi studied a semester at a fore there is always an orderly transition to new leadership. college class to learn how to use Our current president, Bruce Reynolds, is continuing the the software and designed publi- practice of appreciating the prior accomplishments of the cations, backgrounders, and fact Culinary Historians of Washington, while also welcoming sheets for the U.S. Department of new topics and new membership. It’s the great diversity of Agriculture before she retired af- CiCi when CHoW Line began! backgrounds and interests of CHoW members that makes ter 26 years as a technical informa- each gathering something to look forward to: The meetings tion specialist at the USDA Meat and Poultry Hotline. and field trips are always lively.” A home economics teacher at the beginning of her ca- Dianne is also a television producer for public television. reer, she wrote a syndicated weekly food column, “Micro- Some of her programs have been on subjects as varied as Scope,” in 160 newspapers across the country for 22 years. “Tolstoy: Creativity and Madness,” “Community Environ- CiCi is the author of six cookbooks and more than 1,500 mentalism,” “Around the World’s Kitchens with DHK,” food and travel articles in newspapers and magazines. and interviews of educators and authors such as the poet Her latest book is The Best of Virginia Farms Cookbook and Grace Cavalieri. Among other career byways, she was for- Tourbook, history reference. She was the host of an award- merly a teacher of Humanities at the University of Minne- winning Virginia PBS-TV series based on the book. CiCi sota, editor in chief for Pillsbury Publications, and a writer has appeared on ABC-TV’s “Good Morning America” and and editor for Funk & Wagnalls Encyclopedia. She was Chair numerous other network and cable TV shows. With a B.S. of the Fairfax Nutrition Committee for ten years, conducted in Home Economics from the University of Maryland, she annual “Writing Your Life’s Stories” symposiums, and has has created almost 2,000 original recipes for publication. been on the Board of the Virginia Writers Club. Since 2010 She has served as an officer of many culinary associa- she has also taught memoir writing at George Mason Uni- tions including president of the prestigious 2,100-member versity’s Osher program. She co-authored the book, Memoir Les Dames d’Escoffier International (LDEI), the Washing- Your Way: Tell Your Story through Writing, Recipes, Quilts, ton, D.C. Chapter of LDEI, Home Economists in Business, Graphic Novels, and More, published by Skyhorse Publishing and CHoW. She is also one of the two editors of the LDEI of New York in September 2016. Quarterly magazine. CiCi Williamson says, “Dianne is great to work with. An avid traveler and photographer, she has visited all Because she and I have been in publishing so many years, seven continents, more than 100 countries and all 50 U.S. we understand meeting deadlines to finishCHoW Line so it states. The native Texan has made Virginia her home for can be distributed in a timely fashion before the next meet- 30 years. She is married to her U.S. Naval Academy sweet- ing. If either of us will be traveling, we work in advance to heart, John Kelly, and has four children and eight grand- make sure the issue will be finished in time.” children. “Dianne is a loyal supporter of all programs educating CiCi really enjoys CHoW meetings. “Food tells the the public about culinary history. I remember that when history of the world. I enjoy interacting with other CHoW my PBS-TV series, “The Best of Virginia Farms,” appeared members because they are intelligent and contribute a lot on WETA in Washington in 2005, she sent in a donation to of culinary history knowledge,” she said. “I especially en- the station in hopes of continuing the upcoming episodes joy working with Dianne Hennessy King, editor of CHoW of my show on the station.” Line. I think we make a great editorial team.”

CHoW Line 7 DIRECTIONS TO THE MEETING CHoW/DC usually meets on the second Sunday of each month, September through May, from 2:00-4:00 p.m. at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland 20814.

DIRECTIONS: Bethesda-Chevy Chase Services Center is located at 4805 Edgemoor Lane in downtown Bethesda, Maryland, in the two-story County office building on the plaza level of the Metropolitan complex, above a County parking garage. The building is across the street from the Bethesda Metro station.

From the Metro Station, take the escalator from the bus bay to the plaza level, turn left, walk past the clock tower and across to the Metropolitan plaza using the pedestrian bridge. The Center’s street entrance at 4805 Edgemoor Lane (corner of Old Georgetown and Edgemoor) is marked with American and Montgomery County flags. Take the elevator to Level Two for meeting rooms.

If you are coming south on Old Georgetown Road (from the Beltway use exit 36) turn right on Woodmont Avenue - the entrance is the second driveway on the left.

If you are coming south on Wisconsin Avenue/Rockville Pike, turn right onto Woodmont Avenue, go south for approximately one mile, cross over Old Georgetown Road, and the parking garage entrance is the second driveway on your left.

Coming north on Wisconsin or west on Rt. 410, take Old Georgetown Road north, turn left at the second traffic light (Woodmont Ave.) and the garage entrance will be on your left. Take the elevators from the parking garage to the plaza level (P). The building is located at the center of the plaza. The American flag, Montgomery County flag, and the County seal mark the entrance to the building.

PARKING: Parking is free on weekends in the county parking garage. The entrance to the parking garage is marked with a large blue Bethesda Center parking sign.

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