Suzanne Corbett News Today

Toasted ravioli, gooey butter cake, pork steaks – these are just a few of the foods Missouri has become known for.  But where do these unique foods come from, and how did they become …

The third annual Little Dixie Regional Library Summer Speaker Series is underway. On Tuesday, June 22, local history enthusiasts head from Linda Bondy at the Moberly-based library. There are …

We are delving into the unique world of Missouri foodways with author, food historian and foodways interpreter Suzanne Corbett. A native of Missouri, Corbett has contributed to a variety of regional and national publications, including AAA Explorer, the St. Louis Post-Dispatch, and Midwest Living. And, she’s authored five book including The Gilded Table, Pushcarts & Stalls: The Soulard Market History Cookbook, and  A Culinary History of Missouri.

President Grant's 200th Birthday Join us for celebrating the 200th birthday of Ulysses S. Grant with a variety of free activities and presentations. General Grant (Stan Prater) will welcome visitors as they arrive for the presentations at 10 am and 11:30 am. Park Ranger Nick Sacco and Ulysses S. Grant Association board member John Samson will each give a talk on Grant in the park’s theater. From 9 am – 11:30 am Suzanne Corbett, food historian and food ways interpreter, will engag...

Celebrate the 200th birthday of Ulysses S. Grant with a variety of free activities and presentations on Wednesday, April 27, at the Ulysses S. Grant National Historic Site (White Haven),

Author Talk: A Culinary History of Missouri Renowned food historian Suzanne Corbett shares her book A Culinary History of Missouri: Foodways & Iconic Dishes of the Show-Me State, filled with historic recipes, pictures, facts and more at the Field House Museum on Friday, March 25, 2022 at 1 pm.

Your source for local news, sports, high school sports and weather in and around Jefferson City, Columbia, Fulton and the Lake of the Ozarks. All of Mid-Missouri.

The classic All-American Thanksgiving dinner is getting a makeover. The roasted bird, surrounded by hot plates of fixings, is being edged out by a new wave of holiday turkey dinner

The classic All-American Thanksgiving dinner is getting a makeover. The roasted bird, surrounded by hot plates of fixings, is being edged out by a new wave of holiday turkey dinner

Author Suzanne Corbett shatters myths about St. Louis food innovations and details how many cultures came together in Missouri to eat, cook and imbibe.