Our Harvest 2016 Issue

Last Updated November 01, 2016
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fall soup

A few Words from Edible Chicago

This autumn we were reminded how wonderful it is to be surrounded by amazing colleagues who share their brilliance and experience to enrich and inspire us. In September Edible Chicago hosted nearly 55 of our fellow Edible Communities members for the organization’s annual meeting. We shared ideas and established professional bonds to further the celebration of local food across the United States and Canada.

There is so much good work going on across North America and we’re reinvigorated to keep telling stories of our local chefs, farmers, food artisans and the people who support them. In this issue we introduce you to “disrupters” in the food system: Chicago’s Victor Friedberg and his Seed 2 Growth Ventures firm, which is seeking entrepreneurs who can help reshape our foodshed with their innovations. The Chow Brothers are one of those start-ups looking to change the world by making the pierogi more popular than the taco.

We’ll also introduce you to Chef Vincent Colombet, who has been building a mini-empire in Chicago one pastry at a time. This fall we traveled to Mexico as Chicago-based Chef Carlos Gaytan of Mexique restaurant returned to his native country to be honored at Grand Velas resort in the Best of Mexico gastronomic showcase. Immensely proud and an inspiration to culinary students in the Riviera Maya, Gaytan did not hesitate to give back, appearing on a panel with his fellow celebrated chefs as the budding food service workers listened and learned.

The spirit of giving back, we’ve found, creates not only enthusiasm, but also synergy as we move forward to inform and inspire those around us.

Read on …

The Chow Brothers: A Story of Pickles and Pierogi

pierogis
The Chow Brothers” offer a line of fermented products including pickles and fennel along with a line of pierogis filled with combinations of meat, sauerkraut, mushrooms, potato and cheese.

The Future of Food

seed 2 growth movement
Seed2Growth is an innovation to transform our food system. The approach involves investing in several areas, from growing methods to scalable distribution of fresh foods to new products for our...

It's Soup Swap Season

soup ingredients
As we prepare for the cold months ahead, it's a great time to consider a soup swap with neighbors and friends. No two soups will be alike and a potluck of soups presents a wonderful opportunity to try...

The Power of Observation Garden Notes for Future Growth

garden notes
Our author gives tips on effective methods, such as keeping good garden records and practicing daily garden observation, for achieving overall gardening success.

Chicago's French Connection with Chef Vincent Colombet

Chef Vincent Colombet
Chef Vincent Colombet has built a mini-empire that includes Cook Au Vin, a cooking school and catering company, along with a stall at the Logan Square Farmers Market, a food truck, two La Boulangerie...

Paszteciki, Polish Pasties

polish hand pies
Paszteciki [posh-teh-cheeky] - Polish Hand Pies/Pasties: normally served with barszcz (beet soup). They’re often filled with mushrooms (wild mushrooms are a staple in Polish cuisine because foraging...

Mexique Crosses Cultures Offering Mexican-French Cuisine

salmon dish at mexique
Chef Carlos Gaytan of Mexique, which received a Michelin star, serves up modern and seasonal Mexican-French cuisine in a fine-dining experience.

The Best of Mexico: Mexican Culinary Art at Its Finest

Best of Mexico's Guest Chefs Celebrate at Grand Vilas Riveiera Maya
We followed Michelin star Chef Gaytan to join the elite company of five internationally acclaimed Mexican chefs for a stunning four-night gastronomic extravaganza in Grand Velas Riviera Maya, a...

Wellness & Sustainability in the Workplace

gardening team
Here are some initiatives on how Christy Webber Landscapes provides good food and wellness at the workplace.

Duck Egg Nog

egg nog
Toast With Egg Get Your ’Nog On   The origin of eggnog is thought to be from medieval times with the ingredients adapting over centuries. According to food television personality Alton...

The Joys of Refrigerator Pickles

the joys of refrigerator pickles illustration
For all the pickle lovers out there, we have all the details you need from how to can them yourself along with the mystery ingredients utilized.
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