FamilyFarmed Food Stuff: The Delicious Ease of Roasted Vegetables

We at FamilyFarmed obviously are big advocates of cooking healthy, delicious meals at home (preferably from fresh ingredients produced by local farmers and food processors, of course). But for many busy and overcommitted people today, cooking seems too complicated and time-consuming. To which we suggest this two-word solution: roasted vegetables.

FamilyFarmed At Play: A Toast to… Toast

Since we launched Good Food on Every Table in 2013, FamilyFarmed has presented numerous in-depth, informative and sometimes inspirational stories about the farmers, entrepreneurs, businesses, investors, activists and others who are fueling the rise of the Good Food movement. But we have come to the realization that we haven’t shared much about…. us. Introducing FamilyFarmed At Play.

The Zen of Slow Cooking and the Spice of a Busy Life

The spice mixes and recipes developed by the zen of slow cooking help busy people make easy slow cooker meals that enable them and their families to have delicious dinners waiting for them when they get home. And owners Meg Barnhart and Jane McKay continue their mission to provide employment and cooking lessons for developmentally challenged adults.

Something Will Be Brewing at Authors’ Good Food Festival Kombucha Workshop

Family Farmed’s Good Food Festival on Saturday, March 26 is the big annual public celebration that will cap the three-day Good Food Festival & Conference. The Festival is all about hands-on workshops and learning. And we are excited to welcome book authors Hannah Crum and husband Alex LaGory who will be part of our Brew Your Own Kombucha workshop at 1:30 p.m. on March 26.

Spark of the Heart soup mix

Spark of the Heart Owners’ Rebound from Recession Was a Powerful Mix

One of the very few good things you can say about hard times, such as the recent Great Recession, is that they tend to unleash a lot of entrepreneurial energy. That was certainly the case for the owners of Spark of the Heart, a company that produces dry bean-based soup, salad and sides mixes, who will tell their story at the Good Food Business Accelerator’s Demo Day.

Dave Miller of Baker Miller at the Good Food Festival
Shedd Aquarium Right Bite card January 2015
Purple Asparagus classroom event

Purple Asparagus at the Good Food Festival: They Love Kids, You’ll Love Them

Unlike a certain purple dinosaur, Chicago’s Purple Asparagus — a nonprofit group that uses fun and age-appropriate activities to teach kids about Good Food — is named for a real plant that is a springtime delicacy. That is kind of the point. Teaching children from very young ages about the benefits of real, whole, wholesome food is crucial to their developing healthy eating habits as they grow up, and that is the core of Purple Asparagus’ mission.

First Person: Top Chicago Butcher Envisions New Heights in Move to Local Foods Store

Rob Levitt of The Butcher & Larder began his culinary career with the aim of becoming a top chef. But he developed an expertise in charcuterie that ultimately piqued his interest in the art of butchery, and four years ago, he and wife Allie opened the Butcher & Larder and quickly developed it into one of Chicago’s favored spots among meat lovers. Now they are preparing for a big step up.

Viili heirloom yogurt

First Person: Fermenting Homemade Yogurt Made Easy

Branden Byers — who gave how-to presentations on the Good Food Commons at FamilyFarmed.org’s Good Food Festival last March — here explains how easy it is to make viili, an “heirloom” yogurt.

Fermented leek rings

First Person: Fermentation De-mystified by Branden Byers

Fermentation is everywhere. It’s a natural process, and humans, over the ages, have managed to control enough of the process in order to make a few delicious and healthy foods.

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.