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Green City BBQ Is A Foodie Feast With A Social Mission

Posted on July 14, 2016July 14, 2016 by FamilyFarmed

Chicago’s Green City Market is known as one of the nation’s premier farmers market. The Market’s big annual public celebration is its Chef BBQ, which is coming up next week on Thursday, July 21. The event is kind of a foodie fantasy camp, but there is also an important social mission. Green City Market executive director Melissa Flynn discusses in the latest installment of our “Farm to Table: Keeping It Real” series.

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Posted in Chef advocacy, Child nutrition and health, Direct Farm Marketing, Family Farms, Farm businesses, Farm to table dining, Farm to Table: Keeping It Real, Farmers markets, Food access, Food education, Good Food restaurant trends, Local Food, Regional food systems, Restaurants and Good Food, Small Farmers, Sustainable dining, Sustainable food retailingTagged Alice Waters, Angelic Organics Learning Center, Chef Jason Hammel, Chicago farmers markets, farmers market double value programs, farmers markets, food assistance programs, Green Acres Farm Indiana, Green City Market, Green City Market Chef BBQ, Growing Home, Growing Power, LINK, Mick Klug Farm, Paul Virant, Rick Bayless, Smits Farm, Stephanie Izard, The Edible Schoolyard, Uncommon GroundLeave a comment

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Ten Delicious Facts About Chicago Good Food

Rick Bayless Demo at GFFC

Family Farmed is proud of the blossoming Good Food movement in our hometown of Chicago, so we put together a list of 10 Delicious Facts about Good Food in the Windy City (click on the photo to read the article). We want our readers to know what's happening in your hometown, too! If you would like to contribute a column about your Good Food scene, please contact bob@familyfarmed.org

Good Food n. /güd/ /füd/

About Good Food on Every Table

1. Delicious, healthy food, accessible to all, produced as close to home as possible by family farmers and producers who use sustainable, humane, and fair practices. 2. A fast-growing movement creating vast numbers of jobs and economic development by providing people with food that matches their values.

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