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Category: food culture
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Offsite: Zine Club Chicago on Marz: SNACKWAVE! Zinemaking Hangout
Zine Club Chicago on Marz: SNACKWAVE! Zinemaking Hangout
Life on Marz Community Club, 1950 N. Western Ave. in Logan Square/Bucktown
7 – 9 p.m. Thursday, November 14, 2024
Free!This month, Zine Club Chicago is teaming up again with our friends at Life on Marz Community Club to host a free zinemaking hangout at the locally owned taproom and café space. We’re inviting folks to help create a group zine on a theme that’s close to our treat-loving hearts: SNACKWAVE!
Please join us for Zine Club Chicago on Marz: SNACKWAVE! Zinemaking Hangout, 7-9 p.m. Thursday, November 14 at Life on Marz Community Club, 1950 N. Western Ave. in Logan Square/Bucktown. Free!
Zine Club Chicago will provide all the zinemaking supplies! Just bring your creativity. Life on Marz Community Club offers awesome alcoholic, CBD, and non-alcoholic beverages from Marz Brewery and more, plus some very fun snacks, for purchase. The taproom also will be holding a DJ Night featuring Tender Lovin’ Cutz with Tommy Kladis after our event wraps up at 9 p.m., and we encourage y’all to stick around for some all-vinyl jams, too!
Zine newbies and longtime enthusiasts alike are always welcome at Zine Club Chicago. This free monthly event series is produced by Cynthia E. Hanifin and sponsored by Quimby’s Bookstore. Anna Jo Beck designs the monthly flyers, created the logo.
Zine Club Chicago social media channels: @zineclubchicago like here on IG and here on Twitter.
#zines #zinemaking #ZineClubChicago #DIY #LifeonMarz #Quimbys #QuimbysChicago
Image description
A flyer featuring a stack of Oreo cookies riding a surfboard inside a huge wave and this text: “Zine Club Chicago on Marz: SNACKWAVE!; 7-9 p.m. Thursday, November 14; Life on Marz Community Club, 1950 N. Western Ave; Free!; Info: quimbys.com”
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Zine Club Chicago: Let’s Make Food Zines! with Special Guest Sarah Becan
Zine Club Chicago: Let’s Make Food Zines! with Special Guest Sarah Becan
3 p.m. Saturday, November 23, 2024
Quimby’s Bookstore, 1854 W. North Ave.
Free!What better way to celebrate a season of harvest than with an artist who draws food? Chicago-based superstar Sarah Becan has been on the scene for years, and we’ve always been fans of her delectable and informative work. We’re thrilled to have Sarah as a special guest at Zine Club Chicago to talk about her career in culinary comics, which spans mini-comics, webcomics, restaurant work, and publishing. Sarah also will tell us about the weird things artists have to think about when illustrating food and making recipe comics, because she’s got plenty of experience. Plus, she’ll be hosting a free workshop! Bring a recip Bon appetit!
Please join us at Zine Club Chicago: Let’s Make Food Zines! with Special Guest Sarah Becan at 3 p.m. Saturday, November 23, 2024 right here at our shop, 1054 W. North Ave. in Wicker Park. Free!
We’ll provide zinemaking supplies and snacks. Recommended: Bring a short recipe of your choosing to make into a zine during the workshop.
Zine Club Chicago is a mask-supportive environment; we’ll have masks available if you’d like to wear one. Please note that seating is limited and available on a first-come, first-served basis.
Sarah Becan has been drawing comics since she was very small. Her food-based autobiographical webcomic “I Think You’re Sauceome” sparked a love of food and culinary illustration, and her work has since appeared in various publications, including Saveur Magazine, Eater.com, StarChefs, and the Chicago Reader. She is the coauthor and illustrator of Let’s Make Ramen!, published July 2019, and Let’s Make Dumplings!, published June 2021, and the most recent Let’s Make Bread!, coauthored with baker Ken Forkish, published May 2024. She lives in Chicago with her partner Niles and their cat Toki, and she would be very happy to do nothing but draw food all day. Find her on Instagram @sarahbecan
Zine newbies and longtime enthusiasts alike are always welcome at Zine Club Chicago. This free monthly event series is produced by Cynthia E. Hanifin and sponsored by Quimby’s Bookstore. Anna Jo Beck designs the monthly flyers, created the logo, and made the Zine Club Chicago Shout-Outs site, where folks can peruse and recommend zines we’ve discussed at our events: https://zineclubchicagoshoutouts.spread.name/
More info:
Zine Club Chicago social media channels: @zineclubchicago like here on IG and here on Twitter.
The Facebook Event Invite is here.
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Does God have a recipe? Find out in Holy Food! Oct 13th
Join Christina Ward to celebrate Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat:
An American History on Friday, October 13th, 7pm, here at Quimby’s!“Holy Food doesn’t just trace the influence that preachers, gurus, and cult leaders have had on American cuisine. It offers a unique look at the ways spirituality—whether in the form of fringe cults or major religions—has shaped our culture. Christina Ward has gone spelunking into some very odd corners of American history to unearth this fascinating collection of stories and recipes.” — Jonathan Kauffmann, author of Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Religious beliefs have been the source of food “rules” since Pythagoras told his followers not to eat beans (they contain souls), Kosher and Halal rules forbade the shrimp cocktail (shellfish are scavengers, or maybe G-d just said “no”). A long-ago Pope forbade Catholics to eat meat on Fridays (fasting to atone for committed sins). Rules about eating are present in nearly every American belief, from high-control groups that ban everything except “air” to the infamous strawberry shortcake that sated visitors to the Oneida Community in the late 1800s. In America, where the freedom to worship the god of your choice and sometimes of your own making, embraced old traditions and invented new ones.
Holy Food looks explores the explosion of religious movements since the Great Awakenings birthed a cottage industry of food fads and at the obscure sects and communities of the 20th Century who dabbled in vague spirituality and used food to both entice and control followers. Ward skillfully navigates between academic studies, interviews, cookbooks, and religious texts to make sharp observations and new insights into American history in this highly readable journey through the American kitchen.
Holy Food features over 75 recipes from religious and communal groups tested and updated for modern cooks. (Dough Gods! Funeral Potatoes! Yogi Tea! Mother F*cker Beans! The Source Family’s infamous Aware Inn Salad!) Also includes over 100 historic black and white images.
Christina Ward is an independent food historian, a Master Food Preserver (Wisconsin), and writer who works in the publishing industry. www.christinaward.net
For more info see: info(at)processmediainc(dot)com • www.processmediainc.com
Free Event at Quimby’s Bookstore.
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Zine Club Chicago SNAX Collab Zine Call for Submissions!
SNAX
A Zine Club Chicago collab zine
Call for SubmissionsThe members of Zine Club Chicago love snacks (almost) as much as they love zines, so the group is celebrating their collective snackiness with a collab zine. Send in your writing, lists, comics, drawing, collage & more all about SNACKS!
Updated food pyramids made up only of snacks, an essay about discovering Zapp’s chips on your first trip to New Orleans, a renaissance-style still life of your favorite noshes, a power ranking of the most coveted sleepover snacks of 2000, a poem about your first experience of the munchies . . . if it pertains to the realm of the edible, Zine Club Chicago wants to know about it!
Submission guidelines: 500 words max for writing; 4.5” x 7.5” max, black & white + 300 dpi for artwork. (One submission per contributor, please; you’re welcome to submit images to accompany a written submission, or text to accompany a visual art submission.) Due to space limitations, please limit visual submissions to 2 pages max.
SUBMISSION LINK HERE: bit.ly/snackzine
Deadline: July 31, 2022
All contributors will receive a free copy of the zine! Zine Club Chicago is planning for an autumn 2022 release, and will keep everyone updated via the email address you provide.
Co-edited by Rachel Hyman, Liz Mason, and Cynthia E. Hanifin
Questions? Email zineclubchicago(at)gmail(dot)com
You don’t need to be a Zine Club Chicago member to submit, but all are welcome at the monthly Zoom meetups!
Want to know more about Zine Club Chicago? Check out their social media channels: @zineclubchicago
Please note that Zine Club Chicago reserves the right to reject any submissions that do not meet their guidelines.
Image #1 description: A purple illustration, accented with green on a peach background, of a bag of potato chips, with this text: SNAX; A Zine Club Chicago collab zine; bit.ly/snackzine
Image #2 description: An illustration of 2 green cake pops on a peach background, with this text: Send us your writing, lists, comics, drawing, collage & more all about SNACKS! Writing: 500 words max; Artwork: 4.5 in x 7.5 in max, black & white, 300 dpi; Submission deadline: July 31, 2022; Co-edited by Rachel Hyman, Liz Mason & Cynthia E. Hanifin; zineclubchicago@gmail.com; bit.ly/snackzine“
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New Stuff This Week
Happy Saturday! Did you know that April 9 is National Unicorn Day? While we don’t have any mythical creatures in stock right now, we do have a TON of fun new stuff in the form of zines, comics, and books. Check out this fantastic list of fresh arrivals!
Zines
My Favorite Actor is a Dog by Aim Ren $2
Women in Print #8 $8
Razorblades and Aspirin #14 $8
Dealing with COVID: Hopefully Helpful Tips by Lost Fillings $1
Time’s Up: No More Rape Culture in Our Skate Culture by Smash the Skatriarchy $3.95
How It Felt to Me: The Further Writings of Annie Howard $11
Gothic Lyric Book by Karina Song and Blaketheman1000 $5
I Miss You by Karina $1
Cut Me Up #8: Guided by Instinct $18
Something Rather Than Nothing Zine #1 $4
Bad Year by Nick Greer $5
Comics & Minis
Ghouls by Jenn Woodall $12
Future #8 by Tommi Musturi $6
Teeni Bop #1 $4
Annual Eternia Bodybuilding Contest #1 $2
Forms Saint George and the Dragon by Ryan Shipman $5
Eschew #5 by Robert Sergel $8
Smear Girl of Clay #1 $2
Heavy Metal #315 $13.99
Reptile House #9 by Nick Bunch $5
Scoundrels Don’t Get Caught by Hannibal Gerald $6
Graphic Novels
Rave by Jessica Campbell $22.95
Hell Phone: Book One by Benji Nate $14.99
One Hundred Columns for Razorcake: The Complete Comics 2003-2020 by Ben Snakepit $11.99
Book Tour by Andi Watson $24.99
Mr. Lightbulb by Wojtek Wawszczyk $29.99
Squeak the Mouse by Massimo Mattioli $29.99
Fiction
Manhunt by Gretchen Felker Martin $17.99
The Candy House by Jennifer Egan $28
Hummingbird Salamander by Jeff VanderMeer $18
The Time of Our Singing by Richard Powers $21
DIY Books
Creative Not Famous the Small Potato Manifesto by Ayun Halliday $14.95
Stolen Sharpie Revolution: A DIY Resource For Zines and Zine Culture vol 6 by Alex Wrekk $15 – In fancy hardcover!
Everything Depends on Me: A Book About OCD by Alice DuBois $24
A Quick and Easy Guide to Asexuality by Molly Muldoon and Will Hernandez $7.99
Pure Magic: A Complete Course in Spellcasting by Julia Illes $18.95
From Big Idea to Book: Create a Writing Practice That Brings You Joy by Jessie L Kwak $14.95
Music Books
Sigh, Gone: A Misfit’s Memoir of Great Books, Punk Rock and the Fight to Fit In by Phuc Tran $18.99
Corporate Rock Sucks: The Rise and Fall of SST Records by Jim Ruland $30
Mudhoney: The Sound and the Fury From Seattle by Keith Cameron $24.99
Essay & Culture & Memoir
Vagina Obscura: An Anatomical Voyage by Rachel E. Gross $30
Stalking the Atomic City by Markiyan Kamysh $22
Mayhem & Outer Limits Books
Platform Edge: Uncanny Tales of the Railways edited by Mike Ashley $15.95
Doorway to Dilemma: Bewildering Tales of Dark Fantasy edited by Mike Ashley $15.95
Tales of the Tattooed: An Anthology of Ink by John Miller $15.95
Inside the Mind of Jeffrey Dahmer by Christopher Berry Dee $16.95
Food & Drug Books
The Microdosing Guidebook: A Step-by-Step Manual by CJ Spotswood $19.95
Sexxy
Fantasy Lewds Erotic Anthology by Andy Hood $15
Experience Points: Illustrated Queer Smutty Stories by N.A. Melamed $12.95
Magazines
Little White Lies #92 $16.99
032c #40 $24.95
Chap Books & Lit Journals
Granta #158: In the Family $19.99
Kids Stuff
Illustoria #17 $16
Other Stuff
What A Time to Be Gay and Alive Bumper Sticker by Archie Bongiovanni $3
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Introducing Quimby's Cola!
Pow! We are proud to unveil this: A Quimby’s COLA! Get it here!
We’ve teamed up with our friends over at Marz Community Brewing Co, down in Bridgeport, for a small run of tasty cola with the label designed by Quimby’s Bookstore cartoonist in residence Caroline Cash. The label spoofs Chris Ware’s multi-headed mouse from our logo, fightin’ it out, putting multiple meanings to the word POP! When you’re done enjoying the soda, put the bottle on display in your curio cabinet next to your Quimby’s 2016 QuimBrew that astute Quimby’s fans may remember, also a Marz collab that exists only in delicious memory.
You know what’s even more awesome? While supplies last, the Quimby’s cola comes with a limited edition risograph print screenprinted by Caroline herself! The catch? You gotta buy it in the store (sorry, this is for local folks in the store, not web orders).
Don’t snooze on this soda — it’s a small run of soda, and we only got a few cases, so grab it while we still got it!
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Postponing Event Until a Undeclared later date: Zine Club Chicago: Food Edition
Zine Club Chicago is excited to announce that the April meeting will feature guest artist Sarah Becan, a local food fiend dynamo whose work has been a longtime staple at Quimby’s.
Zine newbies and longtime enthusiasts alike are always welcome at Zine Club Chicago, the city’s only book club-style event for people who read zines. This free monthly series is produced by Chicago Zine Fest/Midwest Perzine Fest organizer Cynthia E. Hanifin and hosted by Quimby’s Bookstore.
Sarah Becan is a comics artist, illustrator and designer, and the creator of “I Think You’re Sauceome”, a food-centric autobiographical webcomic. Her work has appeared in various publications, including Saveur Magazine, Eater.com, The Chicago Reader, and TruthOut.com.
She was awarded a Xeric Award and a Stumptown Trophy for Outstanding Debut for her first graphic novel, The Complete Ouija Interviews, and her work has twice been nominated for the Ignatz Award. Becan’s second graphic novel, Shuteye, was funded with a successful Kickstarter campaign and released in early 2012. In 2014, she wrote and illustrated Luna de Cuernos, a long form graphic story for Fifth House Ensemble’s spring 2014 concert series.
Becan illustrated the cookbook The Adventures of Fat Rice (2016), and Let’s Make Ramen!, a comic book cookbook, published July 2019 by Ten Speed Press.
Zine Club Chicago: Food Edition, at Quimby’s with Sarah Becan
Tues, April 21st, 7pm
Quimby’s, 1854 W. North Avenue in Wicker Park
Free!
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Christina Ward presents a thrillingly gruesome slide show talk about 20th Century American food at Quimby’s. (Yes, there will be snacks!)
In Christina Ward’s new book American Advertising Cookbooks-How Corporations Taught Us to Love Spam®, Bananas, and Jell-O® (Process Media, a Feral House imprint) is a deeply researched and entertaining survey of American food history; connecting cultural, social, and geopolitical events. Author Christina Ward (Preservation: The Art & Science of Canning, Fermentation, and Dehydration, Process Media, 2017) uses her vast collection of cookbooks to tell the fascinating and often infuriating story of corporate greed and advertising and the manipulation of American cuisine. Academic researchers have published histories of American food and politics, but Ward brings all these elements together to tell the larger story of why we eat what we do. Though easy to mock, once you learn the real history, you will never look at Jell-O® the same way again! American Advertising Cookbooks, How Corporations Taught Us To Love Bananas, Spam®, and Jell-O® features full-color images and essays uncovering the origins of favorite foods.
In this engaging book, readers will learn of the role bananas played in the Iran-Contra scandal, how Sigmund Freud’s nephew decided Carmen Miranda would wear fruit on her head, and how Puritans built an empire on pineapples. American food history is rife with crackpots, do-gooders, con men, and scientists all trying to build a better America-while some were getting rich in the process. Loaded with full-color images, Ward pulls recipes and images from her vast collection of cookbooks and a wide swath of historical advertisements to show the influence of corporations on our food trends. Though easy to mock, once you learn the true history, you will never look at Jell-O the same way again!
“A bizarrely tantalizing read, Christina serves up a feast of fascinating facts about food and cookbooks and shows us how corporations wooed and seduced the American working-class palate.” –Alice Bag, Punk Rock founding goddess and author of Violence Girl-LA Rage to Hollywood Stage, a Chicana Punk Story
Christina is a featured contributor to Serious Eats, Edible Milwaukee, The Milwaukee Journal/Sentinel, Remedy Quarterly, and Edible magazines. Christina, despite klutziness, is often found in classrooms and community kitchens with sharp knives, spilling vinegar into unsuspecting handbags while wildly gesticulating as she teaches folks how to make perfect pickles. She is a featured guest food expert on morning television programs and public radio stations across the United States.
For more info: feralhouse.com / info(at)feralhouse(dot)com
Here’s the Facebook invite for this event!
Friday, March 1st, 7 pm – Free Event
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Quimby's Offsite at the Hideout: Brooks Headley In Conversation with Steve Albini About the Superiority Burger Cookbook
Author Headley Brooks and his pal musician/producer Steve Albini will be in-conversation for this talk + signing event.
Brooks wrote The Superiority Burger Cookbook based on the veggie burgers he sells in the NY restaurant of the same name. Before that he played drums in lots of bands like Universal Order of Armageddon, Born Against, (Young) Pioneers and others.
Producer and Chicago musician Steve Albini runs his production studio Electrical Audio, was in bands like Shellac and Big Black, and publishes a food blog WhatIMadeHeatherForDinner.SteveAlbiniCooks.com
Quimby’s will be selling books at the Hideout on Wed, June 27th, 6pm-7:30pm. The Hideout is at 1354 W. Wabansia Ave, Chicago. 21+, free event. This event is NOT at Quimby’s.
Here’s the Facebook event invite for this event.
SUPERIORITY BURGER COOKBOOK
The Vegetarian Hamburger Is Now Delicious
by Brooks Headley
“Brooks Headley makes the best veggie burger I’ve ever had.” — David Chang
“[Headley’s] punk ethos and deadpan humor make for some of the best cookbook
reading ever. . . Vegans—no, humans—rejoice.” — Bon Appétit
“No one has done more to make vegetarian and vegan fast food cool and
craveable than Brooks Headley.”— New York magazine
“Superiority Burger is the most radical restaurant in New York. . . the vegetarian cooking of Mr. Headley and his crew, served in paper boats and cartons, is surprising,
fun and truly creative.” — Pete Wells, New York Times
“What makes Superiority Burger a sensation is bigger than the food. It’s the understated yet lengthy creation of a singular vision, a place that evokes memory and comfort yet pushes food to a happier, more enticing place with considerable wit and verve.”
— Washington Post
In 2015, James Beard Award-winning chef Brooks Headley exiled himself from the fine-dining realm to sell six dollar veggie burgers in a 300-square-foot space in Manhattan’s East Village, aptly named “Superiority Burger.” A cozy counter hang-out filled with affordable, innovative food, Superiority Burger is a protest against the idea that extraordinary fare is the exclusive domain of the elite. Inciting a civilized vegetable revolution, Headley and his crew have rewritten the rules of non-meat cookery.
Now, fans can feast on Superiority Burger’s blueprint for rebel compassion and culinary sophistication with SUPERIORITY BURGER COOKBOOK: The Vegetarian Hamburger Is Now Delicious [W. W. Norton & Company; June 5, 2018; $29.95 hardcover]. With more than 90 mouth-watering recipes, SUPERIORITY BURGER COOKBOOK lays bare the secrets of America’s most talked-about vegetarian restaurant, in recipes as simple as they are irresistible. Divided into five flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, and Sweets—the book includes restaurant favorites like the Sloppy Dave, Burnt Broccoli Salad, Potato Coconut Soup, Tahini Ranch Romaine Salad, Seared Polenta with Maple Olive Oil, and, of course, the now legendary Superiority Burger.
With recipes for a coterie of other delights—fresh, vegetarian, accidently vegan, and always incredible—SUPERIORITY BURGER COOKBOOK is a must-read for home cooks who want something delicious, new, and imminently within their reach. A home-friendly primer on meatless American cooking made delicious, SUPERIORITY BURGER COOKBOOK will be drooled over by vegetarians, vegans and steadfast carnivores alike.
ABOUT THE AUTHOR:
Brooks Headley, chef-owner of Superiority Burger, was named best pastry chef in the country in 2013 by the James Beard Foundation. His previous cookbook, Fancy Desserts, won the Piglet Tournament of Cookbooks from Food52. He lives in New York City.
TITLE: Superiority Burger Cookbook
SUBTITLE: The Vegetarian Hamburger Is Now Delicious
AUTHOR: Brooks Headley
PUBLICATION DATE: June 5, 2018
ISBN: 978-0-393-25398-6
PRICE: $29.95
PAGES: 224
Praise for Brooks Headley’s Fancy Desserts:
“A cupcake primer this is not. The punk rocker turned pastry chef at NYC’s Del Posto has delivered a hilarious page-turner.” —Bon Appétit
“The most entertaining cookbook in memory. . . A game changer.”—Anthony Bourdain
“When was the last time a cake recipe made you weep with laughter? Exactly. Brooks Headley—punk dude, vegetarian sympathizer, stealth genius, hero to all in the New York pastry world— has created something entirely new. It’s a cookable memoir about his life in music and food (i.e., lots of time in basements), but not the kind they’ll make a cute movie out of.” — Christine Muhlke, Bon Appétit
“A visceral and attitudinal and gustatory joy-ride, an exhilarating few laps around a 4-star kitchen in a beat up obscure punk rocker’s tour van. And Brooks Headley is as devoted to the sweet joy as he is to the hard ride of excellence in the pastry kitchen.”
— Gabrielle Hamilton
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Quimby's Welcomes Christina Ward: PRESERVATION The Art and Science of Canning, Fermentation and Dehydration 7/13
Christina Ward is a Master Food Preserver and doesn’t want you to kill Aunt Edna with a jar of pickles. Her book, Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Media, Inc.) explains the science, the concepts, and techniques that will help me make delicious and nutritious foods. (And keep Aunt Edna alive.)
She’ll talk about food preservation history, how women were left out of that history, and the cutting-edge research about our gut biomes. She’ll also share the secret to consistent food safety. (Spoiler: wash your damn hands.) Come for the door prizes, stay for the science!
“Between the understandable yet solid science, and the direct, no-nonsense, yet delicious-sounding recipes, it is without hesitation that I encourage you to read this book from cover to cover.” –Nancy Singleton Hachisu, James Beard nominated writer of Preserving the Japanese Way and Japanese Farm Food
“It’s really cool!” –Daniel Gritzer, Culinary Director, Serious Eats
Christina Ward’s work has been featured in The Milwaukee Journal/Sentinel, Remedy Quarterly, Edible Milwaukee, Serious Eats, The Runcible Spoon, and more. She has been featured on podcasts and radio shows such as Central Time (WPR) and Arts & Seizures (Heritage Radio).
For more info: www.processmediainc.com
Here’s the Facebook Event Invite for it to SHARE.
Thursday, July 13th 7pm – Free Event
