Category: Logistics

Chef Johnny Anderes Is At Home In The Kitchen: A Frontera 30 Story

Posted on by FamilyFarmed

Johnny Anderes is head chef of The Kitchen Chicago, with a beautiful location overlooking the north bank of the Chicago River. The Kitchen restaurant group was founded in Boulder, Colorado in 2004 and features delicious food — with a strong focus on local and sustainable sourcing — at its restaurants in Colorado, Chicago and Memphis. Johnny will join Paul Kahan and an all-star lineup of chefs who are participating in the Frontera 30th Anniversary Celebration, a joint fundraiser for Chef Rick Bayless’ Frontera Farmer Foundation and FamilyFarmed, which will be held at The Art Institute of Chicago on Sunday, April 30.

Food Access for Kids, Families Gets $500,000 Boost in Food to Market Challenge

Posted on by FamilyFarmed

“Team Leverage,” a collaboration of three major Good Food entities in the Chicago region, faced serious competition from four other strong finalists in the Food to Market Challenge. The team won the $500,000 award because of a strong social purpose — bringing healthy, nutritious, affordable food to more school children and their families — plus a distribution model with strong potential to be expanded in Chicago and replicated elsewhere.

Urban Farm to Table is Grower Jen Rosenthal’s Tomato Jam

Posted on by FamilyFarmed

Urban agriculture in on the rise, in many cases providing jobs, opportunities and access to Good Food for residents of underserved communities. But the farm Jen Rosenthal manages on Chicago’s South Side has particular social significance: It is on a site once occupied by apartment towers of The Robert Taylor Homes, which had grown so troubled-plagued that its residents were relocated and the buildings torn down.

Chasing Chickens Around Chicago, Or How a Chef Supports Local Farms

Posted on by FamilyFarmed

Sourcing locally is a commitment that is both rewarding and frustrating for a chef. But metro Chicago’s White Oak Gourmet
is committed, even if it means chasing chickens (okay, chicken delivery trucks) around the city. Read Chef Tom Leavitt’s reflections on building relationships with farmers in this contributed column.

Improving the Logistics of Delivering Good Food from Farm to Table

Posted on by FamilyFarmed

One of the biggest challenges in the Good Food supply chain is getting products from farm and processor to market and consumer in a timely, efficient and cost-effective manner. Suzanne Ma, co-founder of the Routific route optimization company, explains in this contributed column how software can help producers deliver their products more effectively.