Good Food on Every Table

Alan Shannon of the USDA Midwest office

First Person: Making Farm to Fork the Table Setting for America’s Schoolchildren

Across our country, more and more schools have begun to source foods locally and to provide educational activities to students — a movement often called “farm to school.” Farm to school is growing, with major benefits for children, schools, families, farmers, food manufacturers, communities, and businesses.

Raj Karmani of Zero Percent (right) and Michael Bashaw of Whole Foods Market
dailyServing's functional food products

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.

Mark Schulman, president of Eli's Cheesecake

Eli’s Cheesecake is Sweet on the Good Food Movement in Chicago

Eli’s Cheesecake has been serving up its sweet treats in Chicago for decades. As a local artisan producer that uses as many locally produced ingredients as possible, Eli’s has a prominent place at the Good Food movement’s dessert table. But the company’s commitment to expanding economic opportunity and social welfare through food is much broader than that.

Paul Fehribach, chef-owner of Chicago's Big Jones restaurant
Good Food Accelerator
Farmer Gene Mealhow of Tiny But Mighty.

Whet Your Appetite for the Upcoming Good Food Festival & Conference

The schedule for this year’s 11th annual Festival & Conference, which takes place March 19-21 at the UIC Forum on the campus of University of Illinois at Chicago, has been released. We hope the details will whet your appetite for the event and persuade you to join this celebration of the fast-growing Good Food movement.

Farmer Gene Mealhow of Tiny But Mighty.
Michael Bashaw, Whole Foods Market Midwest President
Shane Christensen of dailyServing

dailyServing ‘Functional Food’ Products Aim at a Healthy-Conscious but in a Hurry Society

Americans are increasingly health-conscious and concerned about what foods they are putting into their bodies. While there are plenty of nutritious and tasty whole foods out there, it is easy to fall back on the old, less healthy habits of doughnuts or candy bars or chips.
This is an issue that dailyServing, a Chicago-based food startup, aims to address.

Zero Percent logo
Koval Distillery Oat Whiskey and Ginger Liqueur

Koval Hot Toddy: A Crafty Winter Warmup

Good Food on Every Table recently posted a story about Chicago’s Koval Distillery and its key role in establishing and growing the craft distilling industry in the city and region. But readers don’t live by words about craft spirits alone. You want recipes!

FamilyFarmed's Wholesale Success manual

Wholesale Success and You: Building the Supply of Local Food

Retail outlets, restaurants, schools, and other wholesale buyers have a difficult time finding enough local food to meet the fast-rising consumer demand. FamilyFarmed is addressing that issue through its Wholesale Success program, which has scheduled workshops around the country over the course of this year.

Robert Birnecker and Sonat Birnecker Hart of Chicago's Koval Distillery
Raj Karmani of Zero Percent (right) and Michael Bashaw of Whole Foods Market

FamilyFarmed’s Financing Fair Accepting Entrepreneur Applicants

To sustain and expand on that growth, though, entrepreneurs and investors must be able to connect and build businesses that expand the supply of Good Food products in local markets. That is the goal of FamilyFarmed’s annual Financing Fair, which is currently accepting applications from entrepreneurs who want to participate.

David TerMolen

Food Business News: Lawyer Says ‘All-Natural’ Can Be a Risky Claim to Make

The Good Food movement is growing rapidly in part because consumers have confidence that the products they buy are what the producers say they are. This also means that those involved across the Good Food sector need to be on guard against any exaggerated or misleading claims that could erode that consumer confidence.

Mark Schneider of Living Waters Farms
The Chicago Hum-dinger cocktail

Giving Your New Year’s (and Brunch) Bubbly Cocktails a Local Kick

New Year’s Eve approaches, and the mind turns to bubbly wine. And New Year’s resolutions. And I can tell you from experience that few things stimulate creative thinking about those resolutions than a sparkling wine cocktail spiked with potent distilled spirits.

The Big Jones Cookbook