by Bob Benenson, FamilyFarmed
The rapid growth of the Good Food movement was reflected at FamilyFarmed‘s annual Good Food Festival & Conference, which took place last Thursday through Saturday — not only in the big attendance turnout, but in the intensity of interest among the general public in eating better foods and, in many cases, making those better food themselves at home.
This was especially in evidence during a workshop on grain milling at home that was conducted by Dave and Megan Miller, the married couple who own Baker Miller, a bakery, restaurant, and milling operation that has had a big impact on the Chicago food scene since they opened it in September. The audience that packed a meeting room at the UIC Forum came armed with smart questions that the Millers fielded with aplomb during the long q-and-a that followed their milling demonstration.
Following are other photos from the Baker Miller workshop. Please visit Good Food on Every Table‘s home page (or click these links) for coverage of other highlights of the Good Food Festival & Conference, including visits by Illinois Gov. Bruce Rauner and U.S. Sen. Richard J. Durbin; a charcuterie workshop by Rob Levitt of The Butcher & Larder (the article includes complimentary pâté recipes!); a Master Class in artisan bread baking by Greg Wade of Publican Quality Bread and One Off Hospitality; Paul Fehribach of Chicago’s Big Jones restaurant receiving FamilyFarmed’s Good Food Chef of the Year award; and chefs Matthias Merges and Jason Hammel conducting a demo of the innovative Pilot Light program in which they and other peers help Chicago Public Schools integrate food education into students’ curriculum.
Photographs by Bob Benenson