LIR to focus on Kansas cuisine

Every area of the country has those foods that are unique to that area. Louisiana has gumbo, Maine has lobster, Georgia has peaches, and Massachusetts has clam chowder. So, what does Kansas have?

Roger Adams has taken it upon himself to find out. He will be sharing his findings during the May 2 Learning in Retirement program. The title of his presentation will be ?Roger Adams Explores Kansas Cuisine.?

The presentation is being sponsored in part by the Kansas Humanities Council and will be free to the public. The session will begin at 9:45 a.m. in the Wohlgemuth Music Education Center on the Tabor College campus in Hillsboro.

Adams was raised in the South, where each state and even some regions within the state have their own particular foods. His idea is that Kansas also has its own unique foods.

?Kansas is flatter than a pancake when it comes to a cuisine or a dish that you could say is uniquely Kansan,? Adams said. ?You?ve got to get off the main roads, travel a little way in and see some of the old towns. You would be quite surprised at the culinary traditions you find.?

His presentation, described as part travelogue and part history, examines the special food associated with the immigrant groups that call Kansas home.

Kansas Cuisine is part of the Kansas Humanities Council?s Kansas 150 Speakers Bureau commemorating the Kansas sesquicentennial.

The special edition Speakers Bureau features presentations and discussions about Kansas and what it means to be a Kansan over time and across generations.

Adams is an associate professor of Library Science at Kansas State University. He is also a curator of rare books and other special collections. He is married to Jennifer Bergen Adams, a Goessel native.

The Kansas Humanities Council conducts and supports community-based programs, serves as a financial resource through an active grant-making program and encourages Kansans to participate in their communities.

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