Green City Market

Buy Me Some… Rhubarb and Strawberries?: A Farmers Market Comes To Wrigley

by Bob Benenson, FamilyFarmed Until now, the only “rhubarb” at Chicago’s Wrigley Field would have been a heated argument between a baseball manager and umpire. But a new evening farmers market, being launched this Thursday (June 14), will bring real rhubarb to the brand-new Park at Wrigley, located just outside the home field of the Read more about Buy Me Some… Rhubarb and Strawberries?: A Farmers Market Comes To Wrigley[…]

How SAAGE’S Shared Kitchen Boosts Startup Food Businesses: A Good Food Festival Story

SAAGE Culinary Studio in the Chicago suburb of Naperville, Illinois, is a shared-use commercial kitchen providing startup food businesses with access to all the commercial grade equipment that they need to make their products. Owner Gayatri Borthakur discusses the philosophy behind the business, which will be a participant in FamilyFarmed’s Good Food Festival & Conference.

Academy for Global Citizenship Artist's Depiction

First Person: No, Really, #ThanksMichelleObama

Teens around the country have caused a buzz by tweeting photographs of unappetizing school lunches along with a sarcastic message: #ThanksMichelleObama. That hashtag attempts to put a negative spin on the very positive work Mrs. Obama has made her personal cause as first lady of the United States: to improve child nutrition, health, and fitness.

How to Stretch Your Farmers Market Dollars

There is one factor that stands out as an inhibition for some people — the perception that shopping at farmers markets is too expensive. But I ventured out this weekend to collect evidence that it ain’t necessarily so.

Article: Holland Sharply Reducing Antibiotics in Meat

An article published on the Next City website reports that the Netherlands is acting assertively to reduce the routine use of antibiotics on livestock “without any negative effects on production rates or profits.” Read a summary (with a link to the full story), and share your thoughts on the issue in the Comments. Good Food on Every Table is your Good Food site… join the conversation.

First Person: Everything Old is New Again at Weston’s Antique Apples

Interest in reviving heritage varieties of fruits and vegetables is on the rise. But for almost 80 years and for four generations, Weston’s Antique Apple Orchard has been keeping heritage apples growing in New Berlin, Wisconsin, located just 20 miles southwest of downtown Milwaukee. Genevieve Weston, whose great-grandfather established the orchard, gives her first-person account.

Apples await pressing at Virtue Cider's ciderhouse in Fennville, Michigan.

Raising the Bar on the Cider Trend

Hard cider can be described fairly as America’s native local drink, the most popular fermented beverage among the nation’s early drinkers. And while cider declined and today is a tiny sliver of the U.S. adult beverage market, sales and interest are surging all of a sudden.

Chicago Market logo

Chicago Market Seeks Co-operation With Ownership Drive

Chicago Market is a food cooperative project that just launched its first major public ownership/fundraiser campaign on Sunday. And no one can say that the co-op supermarket, proposed for the city’s North Side, is trying to elbow its way into an overcrowded commercial sector.

Dane County Farmers Market: Photo Gallery of a Capitol Idea

The Dane County market, also known at the Market on the Square, rings the state Capitol building in the heart of Madison from spring through fall (before moving to indoor quarters for the winter). It is described as the nation’s largest producer-only farmers market, and there is no reason to doubt this boast. Even on the foggy, muggy morning of Oct. 5, with a threat of thunderstorms in the forecast, the square was packed with throngs of shoppers. Enjoy this photo gallery of the market.

Good Food Cultivators: Fred Kirschenmann (Part II)

As a pioneering organic farmer, an academic at Iowa State University’s Leopold Center for Sustainable Agriculture, and president of New York’s Stone Barns Center for Food and Agriculture, Fred Kirschenmann is both a practical and intellectual leader in the Good Food movement. In the second of our two-part q-and-a, Kirschenmann discusses obstacles to change in our industrial food system as entrenched interests try to hold their grounds, and why he is hopeful that the rise of “food citizens” will bring change nonetheless.

Good Food Cultivators: Fred Kirschenmann, Organic Farmer and Intellectual Force

On a day when mainstream media outlets are focused on the dysfunctionality plaguing our political system, it is timely to provide a reminder that there are millions of Americans working tirelessly to affect positive change at the grass-roots level. Fred Kirschenmann — pioneering organic farmer, academic, and a leading intellectual force in the Good Food movement — is a shining example of that.

Cast iron cookware

The Continuing Kitchen Adventures of Cast Iron Man

I pack iron. Say hello to my little friends. Some men were born to battle. Some were born to run. I, apparently, was born to be a home cook. And these days, I do almost all of my cooking with a mighty arsenal of cast-iron cookware.

New York’s Stone Barns Center: A Good Food Photo Gallery

If you live in or visit the New York City area and care about sustainable food, then the Stone Barns Center for Food and Agriculture should be on your agenda. To whet your appetite, please enjoy this slide show of photos from a recent stop at Stone Barns.

Craft Producers Adjusting to Spirits’ Growth Spurt

The Independent Spirits Expo held in Chicago Sept. 25 was a celebration of the rapid growth in the craft spirits sector. But a panel of industry insiders held earlier in the day discussed some of the challenges distillers face in addressing the growing consumer demand.

Frontier Whiskey Makers: The Original ‘Microdistillers’

With the Independent Spirits Expo coming up Wednesday (Sept. 25) in Chicago, what better way to warm up for one of the year’s biggest craft sampling events than with a tip of the hat to the nation’s original “microdistillers:” the frontiersmen whose stills produced the early bourbons and ryes that became the indigenous American liquors?

Elevating Good Food with Rooftop Farmer Jen Rosenthal

Jen Rosenthal’s first full year as the rooftop farmer at Uncommon Ground restaurant can be fairly described as a big success. By the time the roughly half-year growing season ends in a few weeks, Rosenthal and her team of mainly interns and volunteers will have harvested nearly a ton of tomatoes, peppers, eggplants, greens, beans, herbs, and other produce, most of which is used in the restaurant downstairs.

Food Hub Survey Finds Growing Role, Ongoing Challenges

Food hubs, which provide aggregating, marketing and distribution services to regional food producers, are growing in numbers and influence, according to a survey report released Sept. 19, but still face a number of challenges.