Good Food Fest Raffle

Everyone Can Play In the Frontera Celebration’s Online Auction

The folks attending the Frontera 30th Anniversary Celebration fundraiser on April 30 at The Art Institute of Chicago will be able to bid on some mind-boggling prizes, including a food field trip to Mexico with Chef Rick Bayless, whose 30 years of achievement is being celebrated at the event. But guess what? You can bid for all of those prizes too. That’s because the auction, already under way, is taking place online, and you can compete wherever you are. All you have to do is visit the auction portal, click the prizes your heart desires, and bid.

Mushrooms

Blending Mushrooms With Meat For Sustainability And Health

The Blend is a movement emerging nationwide, and it features the craft of blending finely chopped mushrooms with ground meat (beef, turkey, chicken, lamb) for meals that are more delicious, nutritious and sustainable. Visit the Mushrooom Council at table 44-45 — on Friday during FamilyFarmed’s Good Food Trade Show and on Saturday during the Good Food Festival — to sample Paul Caravelli of Chicago’s Knife & Tine’s take on a blended meatball.

Crate Free Illinois Bringing Passion For Humane Treatment To Good Food Festival

Crate Free Illinois is a nonprofit group that works to inform the public about inhumane treatment at industrial livestock operations and urges consumers to use their dollars to support farmers who use humane practices. The organization will take part in FamilyFarmed’s Good Food Festival for the second consecutive year.

Circle B Ranch Puts the Heritage in Missouri Hog Farming

The growing public demand for pasture-raised, sustainably produced meats has prompted increased interest among farmers. For Marina and John Backes, it prompted a move from suburban New Jersey to rural southwest Missouri, where since 2009 they have raised heritage breeds of hogs on pasture at their Circle B Ranch.

Butcher Rob Levitt: Eating More Good Meat Is Not A Stretch

This is national Meat Week. We at FamilyFarmed advocate for foods, including meat, that are produced as locally as possible using sustainable, humane and fair practices. So who better to help us inform readers about why this is important than Chicago’s Rob Levitt, whose store The Butcher & Larder embeds those principles in how they source and sell their beef, pork, lamb and poultry.

Gunthorp Farms: When Growing Young Farmers Is All In The Family

by Kara Gunthorp, guest contributor Kara Gunthorp joined the family sustainably raised livestock business — Indiana’s Gunthorp Farms — shortly after her graduation last year from Purdue University, an experience she shared in the initial article in our Growing Young Farmers series. Kara is making a return appearance here, discussing how her younger brother Evan Read more about Gunthorp Farms: When Growing Young Farmers Is All In The Family[…]

Young Farmer Finds Inspiration Right at Home in Indiana

FamilyFarmed’s Good Food on Every Table website is launching a new series titled “Growing Young Farmers.” This series will provide a platform for members of this new generation to discuss why they have chosen farming, the opportunities that motivate them, and the challenges as well. And we could not be happier to kick off the series than with this following essay written by Kara Gunthorp of Indiana’s Gunthorp Farms, a leader in sustainable livestock production.

Rob Levitt and His Chicago Butcher Shop: Farm to Table Meets Snout to Tail

Rob Levitt has been one of Chicago’s leading butchers for several years, and his store, The Butcher & Larder, has gained an even higher profile since moving from its tiny original shop to the Local Foods retail store that opened last June. Customer service and information is part of the store’s stock in trade — so it was not surprising when the news broke Thursday that fans voted The Butcher & Larder as Best Butcher Shop in Chicago in an online poll.

Even Jerky Is Elevated By The Good Food Movement. Yes, Jerky.

Until recently, dried meat jerky was none something most people associated with Good Food. But one sign of the growing influence of the movement is that many products not normally seen as part of a well-balanced diet are being adapted into healthier and more sustainably produced versions — such as Think Jerky, the subject of this article.

Workshops and Demos Made the Good Food Festival the Place to Feed Your Head

There was plenty of food to eat at FamilyFarmed’s March 26 Good Food Festival, which drew thousands of attendees for the annual big public celebration of the fast-growing Good Food movement. But the program at the Festival, which included expert panels, artisan workshops and chef demonstrations, also provided plenty of food for thought. This photo essay provides a flavor of the event.

Mint Creek cattle

First Person: The Great Debate of Grass-Fed Versus Grain-Fed Beef

When Harry Carr and his family started Mint Creek Farm in the 1990s, few American consumers had even heard of grass-fed beef, no less bought it for their dinner tables. That has changed dramatically, yet here is still plenty of consumer confusion about the advantages of grass-fed, and plenty of pushback from conventional producers who argue there are no real benefits to choosing grass-fed beef over grain-fed.

Rob Levitt charcuterie workshop at the Good Food Festival

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.

Farmer Gene Mealhow of Tiny But Mighty.
Kerri McClimen

Activists Ramp Up Efforts to Get Congress to Act on Overuse of Antibiotics on Livestock

Concerns about the routine use of antibiotics in livestock production is rising among consumers, prompting an increase in both market demand and supply of meat labeled as “antibiotic-free.” And efforts to get the attention of policy makers to this issue are increasing.

Mother Choriza sausage by Red Meat Market
McDonald's restaurant on Clark Street in Chicago, across the street from Wrigley Field

McDonald’s Can Make History — and Rescue its Brand — With Sustainable Food

McDonald’s Golden Arches are tarnished these days. To restore the shine, it’s time for the fast-food behemoth to chart a new course: one that acknowledges the growing consumer demand for Good Food, grown as close to home as possible, by sustainable, humane, and fair producers.

Kora Lazarski of SPINS

First Person: Approaching Protein Mindfully

by Kora Lazarski, guest contributor Kora Lazarski works in business development for Chicago-based SPINS, which provides retail consumer insights, analytics reporting and consulting for the natural, organic and specialty products industries. July is Protein Month at SPINS marketing studio.And whether we’re sampling cricket snacks and buffalo bars, visiting humane ranches in the Southwest, eating reindeer Read more about First Person: Approaching Protein Mindfully[…]