Good Food on Every Table

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.

Let’s Discuss: Does Food 2.0 Have a Place at the Table?

The New York Times on Sunday (Aug. 24) ran an article titled “Rethinking Eating,” about “Food 2.0.” We at Good Food on Every Table hope you will share your opinions on Food 2.0 in the comments section to this story.

Enkir beer

First Person: New Brews and Ancient Grains Make Potent Combination

the direction of the robust brewing industry is shifting from the conventional ales of our uncles to the specialty beers produced by the microbreweries. Among the new wrinkles: Many grains that have not be typically used to craft beer in the United States are coming into vogue — a stylistic trend that has also been fueled in part by rising concerns among many consumers about gluten.

More Tips for Farmers Market Savings

Our previous article on stretching your dollars at farmers markets drew a lot of interest. Even better, it drew several comments — shared here — that are loaded with even more great money-saving ideas.

Those tips are shared here.

Craft beer is using more locally produced ingredients.
Justin Vrany of Chicago's Sandwich Me In

Chicago’s Sandwich Me In: Good Food with a Side of Sustainability

Justin Vrany’s Sandwich Me In — which serves local and sustainably produced food and has a zero-waste principle — is so busy that he is in the process of hiring a sous chef to help him with the load.

How to Stretch Your Farmers Market Dollars

There is one factor that stands out as an inhibition for some people — the perception that shopping at farmers markets is too expensive. But I ventured out this weekend to collect evidence that it ain’t necessarily so.

Whole Foods Market in Chicago's Lakeview neighborhood

Strategic Partnership with Whole Foods Puts More Local Food on Shelves

Can you find local food on your grocery store shelves? The answer to that question is increasingly “yes” … and FamilyFarmed.org is playing an important role in making that happen — including its work to connect Whole Foods Market with local and regional growers.

The boom in farmers markets

Farmers Market Benefits Include Bargains — Tell Us Yours

New York Times food journalist Mark Bittman notes that there are great bargains to be had at farmers markets. Have you found some? Share them in the comments section of this post!

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.

Chicago Market logo

First Person: Building a food co-op — and positive change — in Chicago

by Grant Kessler, FamilyFarmed.org Grant Kessler is a food photographer and local food marketing consultant in Chicago who serves as marketing director for FamilyFarmed.org’s annual Good Food Festival and Conference. He also is a member of the team that is developing Chicago Market, a food co-op rooted in the principles of the Good Food movement. Read more about First Person: Building a food co-op — and positive change — in Chicago[…]

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[…]

Accelerator Aims to Speed Good Food Growth

The Good Food movement needs more thriving farm and food businesses. Many farmers and entrepreneurs require help to develop the business skills and access to the resources they need to succeed. Enter FamilyFarmed.org’s new
Good Food Business Accelerator (GFBA), which aims to address those needs.

Tell Us About Your New Farmer Training Program

Consumer interest in Good Food is growing fast — so fast that it will be impossible to meet demand unless the supply of sustainably and locally produced food expands. One requirement for that expansion is assisting a new generation of young farmers to get established, and giving them the tools they need to succeed. If you are part of one or want to bring one to the world’s attention, please click the link and post a comment.

Article: Holland Sharply Reducing Antibiotics in Meat

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.

First Person: Everything Old is New Again at Weston’s Antique Apples

Interest in reviving heritage varieties of fruits and vegetables is on the rise. But for almost 80 years and for four generations, Weston’s Antique Apple Orchard has been keeping heritage apples growing in New Berlin, Wisconsin, located just 20 miles southwest of downtown Milwaukee. Genevieve Weston, whose great-grandfather established the orchard, gives her first-person account.

Apples await pressing at Virtue Cider's ciderhouse in Fennville, Michigan.

Raising the Bar on the Cider Trend

Hard cider can be described fairly as America’s native local drink, the most popular fermented beverage among the nation’s early drinkers. And while cider declined and today is a tiny sliver of the U.S. adult beverage market, sales and interest are surging all of a sudden.