Illinois Gov. Rauner Voices Support for Goals of Good Food Movement at Conference

Illinois Gov. Bruce Rauner on Friday told attendees of FamilyFarmed’s 11th annual Good Food Festival & Conference that he backs the goals of the Good Food movement for a healthier and more sustainable food system, and pledged to do everything he can to help.

McCormick Place Convention Center SAVORs Sustainability

Almost every major city has a convention center. And in recent years, concern has risen — among the managers of these show places and the organizations with which they partner — about reducing the costs and the environmental and social impacts of waste resulting from the big events they stage.

Good Food Festival 2015 logo
Tell William Cider at Farmhouse Chicago

Farmhouse Tavern’s Good Food Approach Sees Lake Michigan Region as Field of Plenty

T.J. Callahan, the founder and owner of the Farmhouse Tavern restaurants in downtown Chicago and suburban Evanston is a bit wary of the “farm to table” label, which some critics say has been overused to the point of becoming a cliche. “Farm to table, it’s such a nebulous kind of concept,” Callahan said in an interview with Good Food on Every Table. “So we’ve called ourself, from day one, a ‘Midwestern craft tavern.'”

Sugar Beet Coop

SLoFIG Investment Group: Helping Put Money Where The Good Food Movement’s Mouth Is

Finding sourcing for financial capital has been one of the major dilemmas that many startups (and even some better-established players) face in the fast-growing Good Food movement. Fortunately, the money gap is starting to be filled by venture capital groups that see the business potential in the Good Food movement. Chicago’s SLoFIG, an acronym for Sustainable LOcal Food Investment Group, was one of the first to see — and seize — the opportunity.

Paul Fehribach cooking demo

Good Food Chef of the Year Paul Fehribach: Southern Tradition and Strong Values

Paul Fehribach of Big Jones restaurant in Chicago’s Andersonville neighborhood will receive FamilyFarmed’s Good Food Chef of the Year award during the Good Food Festival, Saturday, March 21 at Chicago’s UIC Forum. He earned the award because of his culinary skills — steeped in the traditions of Southern cooking — and also because of the strong values that prompt him to seek out locally and sustainably produced ingredients, including many rare or heirloom varieties.

Greg Wade of Publican Quality Bread
New Holland Distillery of Michigan

The Localicious Party: Eat, Drink, Be Merry — Affordably

What would you pay to welcome the glorious arrival of spring with one of Chicago’s best annual food and drink tasting events?
Most sampling events these days will set you back three figures. But Localicious — on the evening of Friday, March 20 at Chicago’s UIC Forum — is a great night of eating and drinking great local products, for just $80.

The boom in farmers markets

First Person: How Farmers Markets Help Producers Scale Up for Success

by Pat Stieren, guest contributor Pat Stieren is executive director of the Illinois Farmers Market Association (IFMA), which is presenting a conference on Saturday, March 21 at the UIC Forum on the University of Illinois at Chicago campus. The event coincides with FamilyFarmed‘s Good Food Festival at the same location. To purchase tickets to attend the Read more about First Person: How Farmers Markets Help Producers Scale Up for Success[…]

Pilot Light Chefs
Local Foods Chicago retail store
Rob Levitt of Chicago's The Butcher & Larder

Chicago Butcher Rob Levitt on the Meaning of Good Meat and His Local Foods Move

Rob Levitt established himself as a major figure on Chicago’s food scene when he and his wife Allie opened The Butcher & Larder meat shop four years ago. Here Rob Levitt discusses his somewhat unexpected career as a butcher and his hopes for bigger things with his upcoming move, expected this spring, into a larger space in the new Local Foods retail store.

Shedd Aquarium Right Bite card January 2015
GMO OMG promo

Multi-Faceted Trade Day at Good Food Festival & Conference Captures Movement’s Span

There are so many elements to the Good Food movement that it would be hard for any one event to capture its breadth. But “Trade Day” at FamilyFarmed’s Good Food Festival & Conference March 20 — comes as close as can be to a comprehensive overview of this sweeping effort to change the way we eat for the better.

Julia and Todd McDonald of Peasants' Plot CSA farm in Manteno, Illinois

First Person: CSA Farmers Band Together

by Julia McDonald, guest contributor Julia McDonald and her husband Todd McDonald own Peasants’ Plot, a Community Supported Agriculture (CSA) farm in Manteno, Illinois that grows produce sustainably and sells it to subscribing consumers. In her contributed column, McDonald describes the rise of the CSA concept and its still yet-to-be-tapped potential; the emergence of the Read more about First Person: CSA Farmers Band Together[…]

The Dill Pickle Co-op of Chicago.

First Person: Cooperation Underscored in Chicagoland Food Co-op Coalition

While there has long been robust interest in food co-ops in a number of communities across the United States, Chicago has lagged a bit behind. But change is under way. Over the past couple of years, there’s been an explosion of interest in retail food co-ops in the metro Chicago area, which in turn has spawned the Chicagoland Co-op Coalition.

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
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.