Growing
FRUITBELT INVENTS MIDWESTERN FARM TO POP BOTTLE
The fruit and botanicals of Michigan farms—in a pop-top bottle. Fruitbelt wants to change the way you refresh yourself
SEE WHAT’S BEEN CURING AT THE BUTCHER AND LARDER ON MARCH 2ND
Taste what they’ve been curing (at long last!) at their first Charcuterie Happy Hour
WHO WANTS TO BE A FARMER? MEET FIVE WHO DECIDED THEY DID
Meet the five candidates for Routes to Farm’s Beginning Farmer of the Year—and see who decides to take on the job today
IN THIS TINY STORE ARE FOUND THE TREASURES OF THE WORLD
Epic Spices is a name behind many top dishes in Chicago—but you won’t see it on the menu
THIS PLACE WANTS TO CHANGE HOW YOU THINK ABOUT FISH
Frozen is better than fresh—because it’s probably fresher than fresh. Here’s why, according to Chicago’s high-end frozen fish market
LOCAL AND SUSTAINABLE AT THE HOTEL OF BEES
At a suburban Chicago hotel and resort, a chef is seeing if local and bee-friendly will matter enough to guests to be sustainable
FARMHOUSE’S LINE OF CIDERS IS LOCAL, AUTHENTIC—AND GROWING
A chance conversation with a neighbor led Farmhouse to the largest (and only organic) orchard of true cider apples in the midwest
CHICAGO RESTAURANT,
KANKAKEE FARM
Chefs John and Karen Shields are taking farm to table to the next level—by bonding families with the folks behind the farm they use
CONNECTING WITH THE ANCIENTS (GRAINS, THAT IS) AT HEWN
For baker Ellen King, being able to work with heritage midwest grains meant getting to know your farmer, your miller, and wheat itself
THE LOCAL TOMATO THAT CAME FROM THE FUTURE
MightyVine grows fresh, tasty tomatoes in the dead of Chicago winter. Is that still growing local?
