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SIOUX CITY EATS


Being in one of the greatest food-producing regions in the world, Sioux City has produced enough food for both its citizens and enough food to export to the world.

Grace Linden, retired Sioux City Museum curator of history, will examine a list of food products that goes on and on: meat packing plants, flour mills, pickle works, produce (milk and egg) companies, to name a few categories.

With all of these products, it is no wonder that the city’s restaurants have provided customers with some of the best food in the world, and Sioux City cooks have made some of the best meals. Linden will also explore the world memorable and important restaurants in Sioux City, Iowa. Do you remember the d├ęcor, ambiance and food of such favorites as the Green Gables?

Adequate time will be given for discussion, memories and questions about this amazing subject.

THURSDAY, OCTOBER 25; 10:30 A.M. TO NOON
Location: Advanced Sciences Bldg., Room L416/417, Entrance 11
Fee: No charge / Max: 100
Lifelong Learning membership not required
Course #19/FY-CPDV-2218-04

We provide refreshments so please be sure to register to ensure adequate supplies.

 

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