Butcher Rob Levitt’s status as a Good Food leader in Chicago crystallized after he and wife Allie opened The Butcher & Larder in 2011. But Rob also is an outstanding chef who met his wife Allie while they were training at New York’s Culinary Institute of America. And it will be in that chef role that Rob will be taking part in the Frontera 30th Anniversary Celebration, a joint fundraiser for Chef Rick Bayless’ Frontera Farmer Foundation and FamilyFarmed, which will take place on Sunday, April 30 at the Art Institute of Chicago.
‘Laine’s Bake Shop is an artisan bakery with a social mission. “Our mission is to be a catalyst for revitalization in urban communities, beginning in the South Side of Chicago,” said Rachel Bernier-Green, who co-founded the company with husband Jaryd Bernier-Green in 2013. That social mission is why she will be sharing her experiences on a panel titled Urban Impact Investing and Community Revitalization on Thursday morning, at FamilyFarmed’s Good Food Financing & Innovation Conference at Chicago’s UIC Forum.
Honey Butter Fried Chicken’s combination of delicious food and elevated social values merit FamilyFarmed’s 2017 Good Food Chef of the Year Award. Chef-owners Christine Cikowski and Josh Kulp will receive the award at our Good Food Festival at 10:15 a.m. on Saturday, March 18.
Farmhouse Chicago, located at the west end of downtown, is a genuine farm to table restaurant that sources most of its ingredients from the states that border on Lake Michigan: Illinois, Wisconsin, Michigan and Indiana. Since its opening five yeas ago, Farmhouse Chicago also has been a friend of Family Farmed. So it is no coincidence that an event scheduled for the evening of Wednesday, Aug. 3 — at which Farmhouse will introduce its five new proprietary hard apple ciders — is also a fundraiser for our nonprofit, which will receive 100 percent of the proceeds from the tickets sold.
Here’s the best Good Food news we’ve read this week. Enjoy! Midwest Good Food To meet booming tofu demand, Edgewater-based Phoenix Bean plans $1.7 million expansion (Phoenix Bean is a graduate of FamilyFarmed’s Good Food Business Accelerator), Chicago Tribune A Tale of Ten Acres – UNFI’s Agrarian Journey of Soil health, UNFI City Farm Chicago Aspires […]
Here’s the best Good Food news we’ve read this week. Have a safe and happy Fourth of July holiday! Midwest Good Food Impact Engine raises $10 million fund, ends accelerator, Chicago Tribune New tool by SPINS and IRI to give natural channel retailers ‘unprecedented advantage’, Food Navigator How consumer demand is resurrecting ancient grains […]
Here’s the best Good Food news we’ve read this week. Enjoy! FamilyFarmed in the News ConAgra’s new Chicago headquarters is getting final touches before move starts June 23, Omaha.com Midwest Good Food ‘Locally Laid’: A Humorous Memoir To Cure You Of Farming Fantasies, NPR How Chicago preps vacant land for farms, Chicago Farm Report […]
Building the consumer market for Good Food by helping food and farm entrepreneurs start up and scale up is a core principle of FamilyFarmed. It is also the reason why FamilyFarmed in 2014 launched its Good Food Business Accelerator.
So it is no surprise that the competitively selected Fellows who participate in the Good Food Business Accelerator have a high profile at the Financing & Innovation Conference that makes up the first day each year at FamilyFarmed’s Good Food Festival & Conference.
A Good Food trade show retains its traditional place as a centerpiece of FamilyFarmed’s 12th annual Good Food Festival & Conference, March 24-26 at Chicago’s UIC Forum. But the day’s programming expanded greatly over time to include panels and discussions of a wide range of Good Food business and policy issues — and this year it steps to a new level with a panel of all-star chefs presented by the James Beard Foundation (JBF).
by Bob Benenson, FamilyFarmed The strong interest of many chefs in sourcing local and sustainably produced ingredients has played a big role in the rapid growth of the Good Food movement. So it is only natural that culinary stars would also play a big role at FamilyFarmed‘s Good Food Festival, the big public celebration of […]
As with any good thing, clean eating is a great choice — so long as it’s kept in perspective.
Collaboration among artisans and producers is a big part of the Good Food movement — and Good Food on Every Table attended the Beaver Dam pepper event and produced this photo essay showing how several of the food stands participating in the event incorporated the pepper into the foods they sold at the market.
by Grant Kessler, FamilyFarmed.org [Note: The original story, published Sept. 9, was updated Sept. 22 with photos from Baker Miller’s opening day.] There was surprise and some puzzlement in the Chicago food community late last year when Dave and Megan Miller revealed that they were selling their successful and critically acclaimed Bang Bang Pie and […]
[Note: This article was originally published on Huffington Post on Nov. 7, 2013. A public comment period for the Food and Drug Administration’s proposed food safety regulations referenced in the original article has expired, and the FDA ultimately decided to withdraw the proposed regulations for a pending re-draft.] The Good Food Movement is the fastest growing segment of […]
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.
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.