Sunday, October 15, 2023, 2 to 4 p.m. ET (virtual)
CHC Annual General Meeting
All members in good standing will receive an invitation to attend via Zoom. To join or renew, simply visit the membership page on our website. If you are not certain whether your membership is still up to date, check in with our membership chair, Judy, at firstname.lastname@example.org.
We are actively seeking new board members, and hoping to fill the positions of president, treasurer, co-chair of communications, PR co-ordinator and members-at-large. Interested parties can find out more at email@example.com.
To submit your name for one of the executive positions (president or treasurer), please download and submit a nomination form.
If you will be unable to attend, you may choose another member to vote in your place by downloading and submitting a proxy form.
Further information will be posted here soon.
Sunday, September 17
1 to 3 p.m. EDT (virtual) & 10:30 a.m. to 1 p.m. MDT (in person)
Tour of Heritage Park Historical Village (Calgary)
CHC presents a foodways tour of one of Western Canada’s oldest and largest living-history museums, Heritage Park Historical Village (1900 Heritage Drive SW, Calgary). Led by Chief Curator and CHC Vice-President Kesia Kvill, our tour will make stops at a prospector’s tent, rectory, Métis farm, fur-trading fort and Chinese café. Knowledgeable interpreters and cooks will meet us at each site to share the engaging history of Western Canadian foodways from local Indigenous groups through to the settlement boom of the 1910s.
Admission: Free (CHC members), $10 (non-members), $8.50 (members of the Culinary Tourism Alliance. In-person attendees must register by Friday, September 15, at 10 a.m. MDT. (Park admission is waived for CHC members and registered attendees.) Live attendees should meet Kesia at the Engineered Air Gazebo in Heritage Park’s Plaza at 10:30 a.m.. Email firstname.lastname@example.org with any questions.
Saturday, August 5, 12:30 to 4 p.m
20th Food Day Canada
In celebration of the 20th Food Day Canada, CHC is sponsoring a demonstration of historic Canadian cooking at Campbell House Museum in Toronto. Members Sherry Murphy, Mya Sangster, Pat Currie and Tess Sciberras will demonstrate recipes from such famous Canadians as Catharine Parr Traill to tickle our Canadian tastebuds. Entrance to the museum is $10 (adults) or $6 (seniors), and includes a tour.
Sunday, June 11
From Figgy Duff to Loblolly: History of the Newfoundland & Labrador Table
Author Jennifer Leigh Hill will discuss her book The Foods of Newfoundland and Labrador: Tracing the History of the Province’s Cookery, which looks at the history of how some of the various dishes that are typically served in both homes and restaurants around the province have evolved, and continue to evolve, from the 1600s to the present.
It examines food that can be traced back to the early settlers: the English, Irish, Scottish, French, Spanish, Portuguese and Basque, and recipes that are representative of each group are presented. Examples include Figgy Duff (England), Boxty (Ireland), Scotch Eggs (Scotland), Croquettes (France), Sardinhas Asadas (Spain), Char-Grilled Octopus (Basque), and Egg Tarts (Portugal).
Tickets for CHC members are free; non-members pay $8.50. Both members and non-members may choose a “pay as you may” option to donate the amount of their choice.
Sunday, April 23, at 1 p.m. EDT (virtual)
Elizabeth Raffald, England’s Most Influential Housekeeper
Neil Buttery will talk about his new book Before Mrs. Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper. Mrs. Raffald first published her own highly successful book The Experienced English Housekeeper in 1769. Not content with book publishing, she also set up a cookery school and ran a high-class tavern attracting both gentry and nobility, gave birth (reputedly) to 16 daughters, wrote a book on midwifery and was an effective exorcist of evil spirits. Dr. Buttery has lots of information to share about this remarkable woman and her tumultuous life. Admission is $10.09 (free for CHC members).