The new WBEZ food show hosted by Louisa Chu and Monica Eng
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Louisa and I braved the Taste of Chicago and massive turkey legs fir WBEZ listeners.

Chewing the Fat co-hosts Louisa Chu and Monica Eng chow down on the 34th annual Taste of Chicago!

There’s nothing like a clean kitchen and fresh hydrangeas from the garden to make life feel like a ball of cherries

My plan for world health and world domination is to open a restaurant that only serves my Nana’s rice and beans along with delicious kale.

Happy 4th of July weekend.

Whether you make Dorilocos, Tostilocos or Takilocos, here’s the basic recipe. Buen provecho!

In this cookout episode of Chewing the Fat Louisa and I talk about our late night Korean galbi dinner years ago with chef Marco Pierre White, His  temper was almost as hot as the meat on our grill that he turned with his bare hands.

Chicago Public Schools will offer free meals to all students—including well-off kids—starting in September. I (Monica) broke the story today on WBEZ

This morning I (Monica) did an interview for WBEZ at Goodness Greenness the biggest distributor of organic produce in the Midwest. What does it say about our society that this mecca of sustainable produce is located in the middle of a Chicago neighborhood whose grocery stores look like this? 

Which do you like better on your fruit Tajin or Miguelito?

I (Monica) made this crisp juicy chicken the other night with Thomas Keller’s fabulous high-heat Bouchon recipe. But I skipped the part of about rinsing the bird. I wish you would, too. Washing the chicken just spreads campylobacter (found on 70 percent of US chickens) all over the place. So stop it.

What’s your favorite hot sauce, you know like the one you buy in the 8.5 gallon size? Louisa Chu and Monica Eng will be talking fiery sauces on WBEZ’s The Afternoon Shift Wednesday as a lead up to July 4.

On this bonus WBEZ Pledge Drive Chewing the Fat special, hosts Louisa Chu and Monica Eng are back from tasting the future of food! Monica and Louisa break bread, with smoked butter and sous-vide-cooked steak and eggs, with culinary tech maker Philip Preston, inventor and owner of PolyScience. They flavor trip on miracle berry inspired chocolate and bacon donuts with Moto and Berrista chef and owner Homaro Cantu. Plus US Farmers and Ranchers Alliance (USFRA) CEO Randy Krotz tells us how we as consumers drive meat to the market. And Blue Hill co-owner, chef, and author of The Third Plate Dan Barber details a multi-course meal of the future, including the Rotation Risotto he’s serving right now.

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(Photo: Louisa Chu/Flickr—Bacon chocolate donut test for Berrista in Chicago)

LISTEN to our Chewing the Fat COOKOUT episode HERE! Louisa Chu and Monica Eng discuss deliciously dangerous BBQ with Low & Slow BBQ author/Barn & Company pitmaster Gary Wiviott; Gluten Is My Bitch author/blogger April Peveteaux; and legendary anchorman/new Wait Wait Don’t Tell Me scorekeeper/Tallgrass Beef Company’s Bill Kurtis!

(Photo: Flickr/Christopher Craig)