Growing
ABRA BERENS WANTS YOU TO EAT BEAUTIFUL VEGETABLES
The new cookbook from the farmer and sometimes Chicago chef is your perfect farmers market companion
THE FARMER, THE AIRPORT SANDWICH, AND THE FUTURE OF FOOD
Behind a Rick Bayless sandwich at the airport, there’s the story of a family farmer reinventing farming
THE STORY OF HOW THE MIDWEST WAS WON—BY PIGS
Cynthia Clampitt’s new book Pigs, Pork, and Heartland Hogs looks at how one magical animal shaped our destiny
AN ACTOR’S LOVE FOR PANCAKES SPURS A LINE OF HERITAGE MIXES
The actor’s life led to both Macbeth—and pancakes that evoke memories and midwest heritage
SOUTH SIDE BUTCHER SHOP RETURNS TO ITS ROOTS—LOCAL MEAT
Whittingham Meats in south suburban Alsip is working with Illinois farmers to spread local beef to new markets
COOKING WITH HERITAGE AND PERENNIAL GRAINS AT BIG JONES
At Big Jones, new cooking like heritage grains and gluten free baking is the most traditional cooking
BETTER LIVING THROUGH CHEESE, WITH BRONWEN AND FRANCIS PERCIVAL
The authors visit Chicago on their quest to build acceptance for the old ways of making cheese
FARMER PAUL WILLIS PRESENTS CERTIFIED HUMANE PROSCIUTTO
“Niman Farmer Number 1” comes to Chicago to promote a new line of cured meats—and explains how it helps save family farming
MAGNIFICENT MILE HOTEL TO BUS TO FARM TO TABLE
How the Marriott on Michigan Avenue forged a long-lasting farm-to-table partnership with a little farm an hour away
YOU DON’T HAVE TO BE JEWISH TO LOVE THIS BOOK ABOUT PRESERVING
The Chicago-based author of a new book on Jewish preserving shows how traditions meet modern tastes
