There is plenty of diversity among the Fellows in FamilyFarmed’s new Good Food Business Accelerator program. But they share a drive to succeed a commitment to expand the Good Food movement.
The National Restaurant Association’s annual predictions of top culinary trends are out — and it looks like 2015 will be another great year for the fast-growing Good Food movement.
Teens around the country have caused a buzz by tweeting photographs of unappetizing school lunches along with a sarcastic message: #ThanksMichelleObama. That hashtag attempts to put a negative spin on the very positive work Mrs. Obama has made her personal cause as first lady of the United States: to improve child nutrition, health, and fitness.
Paul Kahan is executive chef and partner in an empire of acclaimed Chicago restaurants. Yet he is not too busy to pursue a favorite cause: teaching food literacy and healthier eating habits to Chicago schoolchildren.
Opportunity awaits you if you own a food-related business if you’re prepared to compete in the crowded holiday marketplace. If you want to have a successful holiday season, now’s the time to get started! Here are some tips.
Organic farmer Atina Diffley’s trip to provide food safety training to small farmers in West Virginia underscored the fact that water quality and quantity is a difficult challenge.
A mosquito-borne illness picked up during a horseback ride in Haiti turned critical for contributing writer Kora Lazarski. It prompted her to think profoundly about the impact of man on nature, and ultimately led to the career she is pursuing in the natural foods and products industry.
The Local Food Association (LFA) is the only national trade association for those in the business of local food. And it will stage its inaugural event, the LOCAL FOOD BUYERS EXCHANGE – Midwest, on Thursday, Nov. 6 at Hyatt Regency O’Hare in the Chicago suburb of Rosemont.
A column by Tom Philpott of Mother Jones magazine says the current U.S. agricultural system, heavily oriented toward producing massive amounts of commodity crops such as corn and soybeans, is a huge money-loser for farmers… and for American taxpayers.
The Green Chicago Restaurant Coalition is throwing its first annual Green Pumpkin Gala this Thursday. It will be fun with a purpose: to highlight efforts by many people engaged in the restaurant industry to make the nation’s food system more environmentally sustainable.
MobCraft, a start-up craft brewery in Madison, Wisconsin, has gotten some buzz lately because of their efforts at crowdfunding equity investment. But crowdsourcing has been integral to their operations — even their beer recipe development — since the get-go.
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.
The launch of FamilyFarmed’s Good Food Business Accelerator program drew a standing-room crowd to the spacious auditorium at 1871, the start-up incubator that is Chicago’s center of innovation.
Craft spirits tasting events are, by their very nature, fun. But the annual Independent Spirits Expo in Chicago, the latest rendition of which was held Tuesday (Sept. 30), also has a highly informative side. A panel of industry experts ended with a roundup of insights on the outlook for the spirits industry in the years ahead.
The rising interest in heirloom (or heritage) varieties of food — and the important role that popcorn producers such as Iowa’s Tiny But Mighty have played in that trend — has caught the eye of The New York Times.
As with any good thing, clean eating is a great choice — so long as it’s kept in perspective.
If you are a fan of whiskey in general and American whiskey in particular, then Michael Veach may have your dream job title: bourbon historian.
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.
Lee Greene of Chicago’s Scrumptious Pantry is among the food artisans across the nation who are using and drawing attention to heirloom ingredients that — to the detriment of diners — had largely faded from public consciousness.
When you write about the launch of a start-up business, it is often worthwhile checking back in to see how things are working out. It is especially rewarding to do when the enterprise has flourished — which is the case for Chicago’s Honey Butter Fried Chicken, which on Sept. 14 rounded out a smashing first year in business.