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    Inspirations of Chicago Chefs

    Think Chicago is all hot dogs, sausage, and pizza? Think again. Food critic Kevin Pang and Chicago chefs Heather Terhune, Mike Sheerin, and Ryan Poli discuss the evolution of molecular gastronomy, the farm to table movement, and other secrets to “staying delicious.”

    Mike Sheerin
    Consulting Chef, Three Floyds Brewpub
    Ryan Poli
    Executive Chef/Partner, Tavernita
    Heather Terhune
    Executive Chef, Sable Kitchen & Bar
    Kevin Pang
    Reporter, Chicago Tribune

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    Talk

    CIW Talk: Food

    Food is at the center of many of the big issues facing the world today. Thought leaders in the food industry present provocative discussions on how food shapes our cities, our culture, and our bodies.