Category: Meat

Kora Lazarski of SPINS

First Person: Approaching Protein Mindfully

Posted on by FamilyFarmed.org

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[…]

Article: Holland Sharply Reducing Antibiotics in Meat

Posted on by bob.benenson@gmail.com

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.

Chicago Wurst Festival Photo Gallery

Posted on by bob.benenson@gmail.com

The first annual Chicago Wurst Festival, which features sustainably and locally produced foods, got under way Wednesday in downtown’s Daley Plaza with an appearance by Chicago Mayor Rahm Emanuel. Click the headline to view a photo gallery from opening day, and cursor over the photos to learn more.

Chicago's Daley Plaza farmers market with Picasso sculpture

Chicago’s Wurst Festival: Oktoberfest with Good Food Oompah

Posted on by bob.benenson@gmail.com

The three-day Wurst Festival in downtown Chicago’s Daley Plaza this week will feature the key ingredients of any good Oktoberfest: sausages and seasonal beers. What makes this salute to encased meats stand out from most German-style harvest festivals in the U.S. is its emphasis on responsibly and sustainably produced foods from local and regional producers.

Honey Butter: Sustainable Fried Chicken in Chicago

Posted on by bob.benenson@gmail.com

Fried chicken has been described as comfort food, indulgence food, and fast food, but for the most part, any resemblance between fried chicken and sustainable food has been purely coincidental. That is hardly the case, though, for Honey Butter Fried Chicken, a new restaurant created by two of Chicago’s most talented young chefs, whose much-anticipated grand opening arrives Saturday (Sept. 14).

Bob Martin of Johns Hopkins University’s Center for a Livable Future in Baltimore, Md.

Good Food Cultivators: Bob Martin, Food Policy Advisor

Posted on by bob.benenson@gmail.com

Many people who serve as aides to farm state congressmen tend to be sympathetic toward the big agribusiness and food marketing companies that wield clout to influence federal agriculture policy. Bob Martin, now a senior policy adviser at Johns Hopkins University’s Center for a Livable Future in Baltimore, Md., went in the opposite direction.

Master butcher Kari Underly

Breaking the Glass Ceiling With a Cleaver

Posted on by bob.benenson@gmail.com

Chicago’s Kari Underly is known nationally for her mastery of meatcutting. Now Underly, a third-generation butcher who grew up near South Bend in northern Indiana, is seeking to raise money to create the Range Meat Academy, which she says will be “the most comprehensive butcher training program in the industry.”