The program is sponsored by the Friends of the Cofrin Library at UW-Green Bay and is free and open to the public though the assistance of the Wisconsin Humanities Council.

Allen credits the rich cultural food traditions of her native Green Bay with a lifelong interest in regional food and culture. She was educated at St. Joseph Academy and St. Norbert College, received culinary training at The Restaurant School of Philadelphia, and was a chef at the former Ovens of Brittany restaurant in Madison for nine years. She previously presented a program, "Have Tastebuds, Will Travel," in April 2005 at UW-Green Bay.

Allen is food editor for Organic Valley cooperative, a columnist for "Isthmus" newspaper, a past-president of the Culinary History Enthusiasts of Wisconsin, and chairperson of the REAP (Research, Education, Action and Policy) Food Group of southern Wisconsin, among other activities.

Her books include "Wisconsin's Hometown Flavors: A Cook's Tour of Butcher Shops, Bakeries, Cheese Factories and Other Special Markets," "Wisconsin Food Festivals: Good Food, Good Folks and Good Fun at Community Celebrations," and "Home Cooked Culture: Wisconsin Through Recipes."