There are many “farm to table” chefs in our hometown of Chicago, but Abra Berens embodies both ends of that equation.Abra is the executive chef at Stock Café at Local Foods. She also is so committed to local and sustainable food that she started Bare Knuckle Farm, located in the northern part of her home state of Michigan. Abra will participate the Frontera 30th Anniversary Celebration, a joint fundraiser for his Frontera Farmer Foundation and FamilyFarmed, which will take place on Sunday, April 30 at the Art Institute of Chicago.
“Minimizing food waste is the next round of work that we have to do, both in the farm to table movement and in our food culture generally,” says Abra Berens, chef of Stock Cafe at the innovative Local Foods market in Chicago. Read about her devotion to locally and sustainably sourced food, and to not letting any of it go to waste, in the latest installment of our “Farm to Table: Keeping It Real” series.
Last year, FamilyFarmed welcomed the first-ever James Beard culinary awards to Chicago with an article providing the sweep of Good Food activities in our hometown. So with the JBF Awards coming back to town on May 2, the best second helping we could think of is this rundown of the biggest Good Food developments in Chicagoland over the past year.
Make a small, charitable donation this week to help deliver delicious and healthy food from leading Chicago restaurants and other food servers to nonprofit organizations that distribute it to people in need. Get a voucher for a treat from one of dozens of participating outlets. Sound good?
The amount of edible food that goes to waste in United States and around the world is drawing increasing concern and attention from policymakers and producers alike. That was the inspiration behind a special “trash lunch” produced by famous chefs Sam Kass and Dan Barber for President Barack Obama and other world dignitaries Sunday.
Sometimes inspiration comes to you in a laboratory or a conference room. Sometimes it comes in the shower. And sometimes — as was the case of Raj Karmani, founder of the Zero Percent startup that fights both food waste and hunger — it comes during a routine visit to a local bagel shop.