Farm To Table

Name
Autre Monde
Sandwich Me In - closed
Browntrout - closed
Uncommon Ground
Gone
The Butcher & Larder
Gone
Longman and Eagle
Gone
Dusek's
Lula Caf
Gone
North Pond
The Peasantry
Gone
Perennial Virant
The J. Parker
Gone
The Publican
Gone
Blackbird
Avec
Nico Osteria
Dove's Luncheonette
The Violet Hour
Bigstar
Gone
Rustic House
Olympia Meats
Gone
Gone
TWO
Kanela Breakfast Club
Gone
Homestead on the Roof
Farmhouse
Gone
Blue Door Farm Stand
Nightwood - Closed
Range
Gather
Acre
Anteprima
Gone
Nana
The Bristol
Balena
Beatrix
Gone
Local Root
Gone
Elizabeth Restaurant
Fork Chicago
Gone
River Valley Farmer's Table
Gone
Sable
Gone
Lyfe Kitchen
Gone
Rootstock Wine & Beer Bar
Ikram Caf
Bread & Wine
Allium
One Sister
Wood
Trencherman
Takito Kitchen
Bar Takito
Oakk + Char
Bite Caf
MK
Grange Hall Burger Bar

Hello Tacos
Bistromonic
Birchwood Kitchen
Tweet
Gone
Sepia
Litehouse Whole Food Grill
Moto
Red Door
The Winchester
Topolobampo
Gone
Frontera
Frontera Fresco
Xoco
Tortas Frontera
Gone
Hamburger Mary's
Gracie's Caf
The Eastman Egg Company
Gone
The Monkey's Paw
Chilam Balam
Shaman by Chilam Balam

Commonwealth
Gone
Meli Caf
Gone
The Tortoise Club
The Burger Point
Chant
Heartland Caf
Gone
The Butcher's Tap
Fig & Olive
Gone
Zizi's Caf
Jeni's Splendid Ice Cream
Big Bowl - closed

Little Goat
Girl and the Goat

Marc Burger
Gone
Gone
Grandma J's Local Kitchen
Freshii
Cookie & Carnitas
Southport Grocery and Caf
Farmhouse Chicken Strips & More
Katherine Anne Confections
Promontory
West Loop Salumi
Gone
Scrumptious Pantry (brand of Faithful to

Foods, Inc.)
Big Jones
Gone
Carriage House
The Bedford
Gone
Lockwood
Gone
Sola Restaurant
Terzo Piano at The Art Institute of

Chicago
Tre Soldi
Gone
Coco Pazzo
Epic Burger
Gone
The Balanced Kitchen
Hannah's Bretzel
676 Restaurant & Bar
Gone
Cellar Door Provisions
Osteria Langhe
Sol Caf
Gone
Honey Butter Fried Chicken
Joe Fish
Bottlefork
Rockit
Gone
Table, Donkey, and Stick
White Oak Tavern
Acadia
Nellcote
State
Gone
Hopleaf
Gone
Davanti Enoteca
Southwater Kitchen
Gilt Bar
The Library
Au Cheval
Bavette's
Green Street Smoked Meats and High
Five Ramen
Cocello
California Clipper
Maude's Liquor Bar
Roxie's by the Slice
Gone
Flying Saucer
Atwood
Gone
Bistro Campagne
Caf-Ba-Ba-Reeba
Gone
312 Chicago
Gone
Ceres' Table
Ceres Caf
Cellars Market
Alinea
Aviary
The Office
Gone
Graham Elliot Bistro
Handlebar
Boka
Bad Apple
Fat Rice
Bar on Buena
Fountain Head
Gone
Das Radler
Vincent
Soho House Chicago
Kinmont
Gone
Ampersand
Lastoria
Hot Chocolate
Gone
David Burke's Primehouse
My Private Chef
Naha
Village Tap
Parson's Chicken and Fish
Leghorn Chicken
Tete
The Southern
Pump Room
The Purple Pig
Salero
Nomi
Gone
Mana
Old Town Social
Gone
Owen and Engine
Gone
Coop Sauce and Sauce Bread and

Kitchen
Dolce Caf
First Slice
Analogue
The Barrelhouse Flat
Belly Q
Urban Belly
The Field Bistro
Explorer Caf
Gone
Gone
Le Pain Quotidien
Gone
Antique Taco
Gone
The Bento Box
Charlatan
Chop Shop
Current
Franks 'N' Dawgs
Haymarket Pub & Brewery

Three Aces
Untitled
Haba Nero Baja Grill

Catering Chocolate
Juno
Bohemian House
Caf Des Architectes
Gone
Harvest
City Winery
M. Henry
Luxbar
Virgin Hotels
Spiaggia
Formento's
Osteria La Madia
Lost Lake
Presidio
Duck Inn
The Dawson
The Spoke & Bird
Taus Authentic
The Kitchen
Duke's Alehouse and Kitchen
American Wildburger
Boltwood
Blind Faith Caf
Quince at the Homestead
Homestead Meats and Deli

Sophie's Great Food
Found Kitchen and Social House

Chef's Station
Campagnola
Bistro Bordeaux
Union Pizzeria
Amelias Good Food & Drink
Altiro
Bien Trucha
Abigails American Bistro
Beelow's Steakhouse
Vistro
Monogramme Events & Catering

The Cottage on Dixie
Prasino
The Dinner Club
Inovasi
Food for Thought

Hummingbird Kitchen
Hoof and Feather
House 406
Prairie Grass Caf
Gone
Hoffherr Meat Co.
Lake Street Kitchen + Bar

Marion Street Market
Gone
Carnivore
Kinder Hook Tap
The Buzz Caf
Harvest Room
White Fence Farm
Gone
Grillhouse
Vie
Amber Caf
The Cellar Bistro
Fuel
Gone
Zier's Prime Meats & Poultry
Union House American Kitchen
Be Leaf
Amitabul
Chicago Raw
Gone
Chicago Diner
Urban Vegan
Gone
Address
City
6727 W. Roosevelt
Berwyn
3037 N. Clark St.
Chicago
4111 N. Lincoln Ave.
Chicago
3800 N. Clark St. or 1401 W.

Devon
Chicago
1441 W. Willow
Chicago
2657 N. Kedzie Ave
Chicago
1227 W. 18th St.
Chicago
2537 N Kedzie Ave
Chicago
2610 N. Canon Drive

2723 N. Clark St.
Chicago
Chicago

Chicago
Chicago
837 W. Fulton Market
Chicago
619 W. Randolph
Chicago
615 W. Randolph
Chicago
1015 N. Rush
Chicago
1545 N. Damen
Chicago
1520 N. Damen
Chicago
1531 N. Damen
Chicago
1967 N. Halsted St.

810 W. Randolph St.
Chicago
Chicago
1132 W. Grand Ave.
Chicago
3231 N. Clark, 1408 N.

Milwaukee, 1552 N. Wells, 500 N.
Lake Shore Drive
Chicago
1924 W. Chicago Ave.
Chicago
228 W. Chicago Ave.
Chicago
843 W. Armitage
Chicago
2119 S. Halsted
Chicago
1119 W. Webster
Chicago
4539 N. Lincoln
Chicago
5308 N. Clark
Chicago
5316 N. Clark
Chicago
3267 S. Halsted
Chicago
2152 N. Damen
Chicago
1633 N. Halsted
519 N. Clark
Chicago
Chicago
601 N. McClurg Ct.
Chicago
4835 N. Western, Unit D

Chicago
Chicago
1820 W. Wilson Ave.
Chicago
505 N. State
Chicago
413 N. Clark and 259 E. Erie
Chicago
954 N. California
Chicago
15 E. Huron
Chicago
3732 W. Irving Park Rd.
Chicago
120 E. Deleware
4835 N. Western, Unit D
Chicago
Chicago
3335 N. Halsted
Chicago
2039 W. North Ave.
Chicago
2013 W. Division
Chicago
201 N. Morgan
Chicago
217 W. Huron
Chicago
1039 N. Wester
Chicago
868 N. Franklin
Chicago
844 West Randolph Street
Chicago
816 W. Randolph
Chicago
840 N. Wabash
Chicago
2211 W. North Ave.
Chicago
5020 N. Sheridan
Chicago
123 N. Jefferson
Chicago
1373 E. 53rd St.
Chicago
Chicago
2118 N. Damen
Chicago
1001 N Winchester Ave

445 N. Clark
Chicago
Chicago
445 N. Clark
Chicago
Macy's Seven on State in

Chicago; Macy's Old Orchard
4909 Old Orchard Shopping
Center in Skokie; Northwestern
University Norris University
Center 1999 Campus Drive in
Evanston
449 N. Clark
Chicago, Skokie,
Evanston
Chicago
10 S. Dearborn
Chicago
5400 N Clark Street
Chicago
1517 W. Warren Blvd.
Chicago
23 N. Wacker Drive
Chicago
2524 N. Southport Ave.
Chicago
3023 N. Broadway
Chicago
1438 W. Chicago
Chicago
2000 W. Roscoe St.
Chicago
500 S. Dearborn, 301 S. Halsted,

and 540 N. Wells
Chicago
350 N. State
Chicago
1900 S. State
Chicago
1509 E. 53rd St.
Chicago
7000 N. Glenwood
Chicago
3553 N. Southport
Chicago
104 E. Oak St.
Chicago
2825 North Sheffield
Chicago
Chicago
6 E. Cedar
820 W. Randolph
Chicago
Chicago
809 W. Randolph
111 N. State #7
Chicago
Chicago
1552 N Kedzie Ave
Chicago
854 W. Armitage; 350 N. LaSalle

(River North); other locations too Chicago
5757 and 5759 N. Broadway
Chicago
3552 N Southport
Chicago
2517 W. 79th St.
Chicago
2745 W. Armitage
Chicago
5311 South Lake Park Ave West
Chicago
1111 W. Randolph St.
Chicago
3230 West Fullerton Avenue
Chicago
5347 N. Clark
Chicago
1700 W. Division
Chicago
1612 W. Division
Chicago
17 E. Monroe
Chicago
3868 North Lincoln Avenue
Chicago
159 East Monroe
Chicago
212 E. Ohio
Chicago
300 W Hubbard; 636 N. St. Clair
Chicago
Multiple locations (River North,

Streeterville, Lincoln Park, South
Loop, Gold Coast, West Loop,
Skokie)
Chicago
6263 North McCormick Blvd.
Chicago
400 N. LaSalle and multiple other

locations
Chicago
676 North Michigan Avenue
Chicago
3025 W. Diversey Avenue
Chicago
2824 W Armitage Ave
Chicago
1615 W. Howard St.
Chicago
3361 N Elston Ave
Chicago
445 N. Dearborn or 1419 W

Diversey Parkway
Chicago
441 N. Clark
Chicago
22 W. Hubbard
Chicago
2728 W. Armitage
Chicago
1200 W. Webster
Chicago
1639 S. Wabash
Chicago
833 W. Randolph
Chicago
935 W. Webster
Chicago
5148 N. Clark
Chicago
30 E. Hubbard, 1359 W. Taylor,

and Western Springs
Chicago
225 N. Wabash
Chicago
230 W. Kinzie
Chicago
230 W. Kinzie
800 W. Randolph
218 W. Kinzie
Chicago
Chicago
Chicago
112 N. Green St.

354 W. Hubbard
1002 N. California
840 W. Randolph
1732 N. Milwaukee
Chicago
Chicago
Chicago
Chicago
Chicago
1123 N. California
Chicago
1 West Washington St.
Chicago
4518 N. Lincoln Avenue

2024 N. Halsted St.
Chicago
Chicago
136 N. LaSalle
Chicago
3124 N. Broadway Street
Chicago
141 W. Jackson
Chicago
141 W. Jackson
Chicago
1723 N Halsted St
Chicago
955 W Fulton Market
Chicago
955 W Fulton Market
Chicago
841 W. Randolph
Chicago
2311 W. North Avenue
Chicago
1729 N Halsted St.
Chicago
Chicago
2957 W. Diversey
910 W. Van Buena Ave.
Chicago
Chicago
1970 W. Montrose
Chicago
2373 N. Milwaukee
Chicago
1475 West Balmoral Avenue
Chicago
113-125 N. Green St.
Chicago
419 W. Superior
Chicago
419 W. Superior
1154 N. Dearborn
Chicago
Chicago
1747 N. Damen
Chicago
616 N. Rush
Chicago
Chicago
500 N. Clark
Chicago
2055 W. Roscoe
Chicago
2952 W. Armitage Ave.
Chicago
959 N. Western
Chicago
1114 W. Randolph
Chicago
1840 W. North
Chicago
1301 N. State
Chicago
500 N. Michigan
Chicago
621 W. Randolph
Chicago
800 N. Michigan
Chicago
1742 W. Division
455 W North Ave
Chicago
Chicago
2700 N. Western
Chicago
6338-40 N. Clark
Chicago
4947 North Damen Ave
Chicago
4401 North Ravenswood Avenue

(also two other Chicago locations) Chicago
2523 N. Milwaukee
Chicago
2624 N. Lincoln
Chicago
1400 W. Randolph
1400 W. Randolph
Chicago
Chicago
1400 S. Lake Shore Drive
Chicago
1400 S. Lake Shore Drive
Chicago
135 N. Clinton and other

locations - Gold Coast (10 E.
Deleware) and Lincoln Park (1000
W. Armitage) and 20 N. Michigan Chicago
1360 N. Milwaukee
Chicago
2246 W. Armitage
Chicago
1329 West Chicago
Chicago
2033 W. North Ave.
Chicago
644 N. Lake Shore
Chicago
1863 N. Clybourn
Chicago
737 W. Randolph
1321 W. Taylor St.
111 W. Kinzie
Chicago
Chicago
Chicago
2 N. Riverside, 520 N. Michigan,

and 222 W. Merchandise Mart
Plaza
Chicago
1712 N. Wells
Chicago
2638 N. Lincoln
Chicago
11 W. Illinois
Chicago
20 E. Chestnut
Chicago
540 N. Michigan
Chicago
1200 W. Randolph
Chicago
5707 N. Clark
Chicago
18 East Bellevue
Chicago
203 N. Wabash
Chicago
980 N. Michigan
Chicago
925 W. Randolph
Chicago
59 W. Grand
Chicago
3144 W. Diversey
Chicago
1749 N. Damen
Chicago
2701 S. Eleanor St.
Chicago
730 W. Grand
Chicago
205 E. 18th
Chicago
1846 W. Division
Chicago
316 N. Clark
Chicago and other

locations
110 N. Main St.
Crystal Lake
1550 E Oakton St
Des Plaines
804 Davis St.
Evanston
525 Dempster St.
Evanston
1625 Hinman Ave
Evanston
1305 Chicago Ave.

2901 Central St.
Evanston
Evanston
1631 Chicago Avenue

915 Davis St.
Evanston
Evanston
815 Chicago Ave.
Evanston
618 Church St.

1245 Chicago Avenue
7330 Harrison Street
Evanston
Evanton
Forest Park
308 Anderson Blvd.

410 W. State St.
493 Roger Williams Ave.
Geneva
Geneva
Highland Park
1850 2nd St.; 1763 S. Rand Rd.
Highland Park and

Lake Zurich
112 S Washington St
Hinsdale
15 East Ayres St.
Hinsdale
18849 Dixie Highway
Homewood
93 S. La Grange
La Grange
26 South La Grange Road #206
La Grange
28 E. Center Ave.
Lake Bluff
7001 North Ridgeway Avenue

Mobile
Lincolnwood
Mobile
9402 Waukegan Rd
Morton Grove
1143 Church St
Northbrook
601 Skokie Blvd
Northbrook
300 S. Happ Rd.
Northfield
1101 Lake Street
Oak Park
100 S. Marion St.
Oak Park
1042 Pleasant
Oak Park
800 S. Oak Park Ave.
Oak Park
905 S. Lombard Ave.
Oak Park
7164 W. 127th St.
Palos Heights
1376 Joliet Rd.
Romeoville
1301 American Ln
Schaumburg
4471 Lawn Avenue #100
Western Springs
13 North Cass Avenue
Westmont
132 N. Hale St.
Wheaton
1222 Washington Ct.
Wilmette
813 Ridge Road
Wilmette
0S050 N. Winfield Rd
Winfield
29 N. Wacker
Chicago
6207 N. Milwaukee
Chicago
51 W. Huron; 255 E. Grand (in

Streeterville Whole Foods)
Chicago
3411 N. Halsted St. or 2333 N.

Milwaukee
Chicago
1605 W. Montrose; 1515 W.

Fullerton
Chicago
Website
http://www.autremondecafe.net/
http://sandwichmeinchicago.com
http://www.browntroutchicago.com
http://www.uncommonground.com
http://thebutcherandlarder.com
http://www.longmanandeagle.com
http://dusekschicago.com/
http://lulacafe.com
http://www.northpondrestaurant.com
http://thepeasantry.com
http://www.perennialchicago.com
http://www.jparkerchicago.com/
http://thepublicanrestaurant.com
http://blackbirdrestaurant.com/
http://avecrestaurant.com/
http://www.nicoosteria.com
http://www.doveschicago.com
http://theviolethour.com/
http://bigstarchicago.com/
http://www.rustichousechicago.com/
http://113two.com
http://www.kanelabreakfastclub.com
http://www.homesteadontheroof.com
http://farmhousechicago.com/
http://bluedoorfarmstand.com
http://www.nightwoodrestaurant.com
http://rangechicago.com
http://www.gatherchicago.com/
http://www.acrerestaurant.com/
http://anteprimachicago.net
http://nanaorganic.com/
http://www.thebristolchicago.com/
http://balenachicago.com/
http://www.restaurantbeatrix.com/
http://www.localrootchicago.com/
http://website.elizabeth-restaurant.com/
http://forkchicago.net/
http://www.rivervalleyfarmerstable.com/
http://www.sablechicago.com/
http://www.lyfekitchen.com/
http://rootstockbar.com/
http://www.ikram.com/cafe/tabid/198/default.aspx
http://breadandwinechicago.com/
http://www.alliumchicago.com/
http://onesisterinc.com
http://woodchicago.com/
http://www.trenchermen.com/
http://www.takitokitchen.com/
http://bartakito.com
http://oakandchar.com/
http://www.bitecafechicago.com/
http://mkchicago.com
http://www.grangehallburgerbar.com/
http://hellotacos.com/
http://bistronomic.net/
http://www.birchwoodkitchen.com
http://www.tweet.biz/
http://www.sepiachicago.com/
http://litehousewholefoodgrill.com/
http://motorestaurant.com
http://reddoorchicago.com/
http://winchesterchicago.com/
http://www.rickbayless.com/restaurants/topolobampo/
http://www.rickbayless.com/restaurants/frontera-grill/
http://www.rickbayless.com/restaurants/frontera-fresco/
http://www.rickbayless.com/restaurants/xoco/
http://www.rickbayless.com/restaurants/tortas-frontera/
http://hamburgermarys.com/chicago/
https://sites.google.com/a/slministries.org/gracie-s-cafe-chicago/
http://www.eastmanegg.com
http://www.themonkeyspawchicago.com/
http://www.chilambalamchicago.com/
http://www.shamanchicago.com/
http://www.commonwealthchicago.com/
http://www.melicafe.com
http://tortoiseclub.com/
https://theburgerpoint.ordersnapp.com/home
http://www.chantchicago.com/
http://www.heartlandcafe.com/
http://thebutcherstap.com/
http://www.figandolive.com/
http://ziziscafechicago.com/
https://jenis.com
http://bigbowl.com/
http://www.littlegoatchicago.com/
http://www.girlandthegoat.com
http://marcburger.com/
http://www.grandmajschicago.com
https://www.freshii.com/us/locations/chicago/726
http://www.cookiesandcarnitas.com/
http://www.southportgrocery.com/
http://www.farmhousechickenstrips.com
https://www.katherine-anne.com
http://promontorychicago.com
http://www.westloopsalumi.com
http://scrumptiouspantry.com
http://bigjoneschicago.com/
http://www.carriagehousechicago.com
http://www.bedfordchicago.com
http://www.lockwoodrestaurant.com/
http://www.sola-restaurant.com/
http://www.terzopianochicago.com
tresoldichicago.com/
http://www.cocopazzochicago.com/coco-pazzo.html; http://www.cocopazzochicago.com/coco-
http://epicburger.com
http://www.gfreev.com
http://hannahsbretzel.com
http://www.676restaurant.com
http://www.cellardoorprovisions.com
http://www.osterialanghe.com/
http://www.solcafechi.com
http://www.honeybutter.com/
http://www.rosebudrestaurants.com/#!restaurants/joe-fish
http://bottlefork.com/
www.RockitBarAndGrill.com
http://tabledonkeystick.com
http://whiteoakchicago.com
http://www.acadiachicago.com/
http://www.nellcoterestaurant.com
http://www.state-chicago.com
http://hopleaf.com
http://davantienoteca.com
http://www.southwaterkitchen.com/
giltbarchicago.com
giltbarchicago.com
http://auchevalchicago.com
http://bavetteschicago.com
http://greenstreetmeats.com or http://highfiveramen.com
http://cocello.com/
http://californiaclipper.com
http://roxiesbytheslice.com
http://flyingsaucerchicago.com
http://www.atwoodrestaurant.com
http://www.bistrocampagne.com
http://www.cafebabareeba.com
www.312chicago.com
http://www.cerestable.com
http://www.cerescafechicago.com/
http://www.cellarsmarketchicago.com
http://website.alinearestaurant.com/
https://www.theaviary.com/
http://www.gebistro.com/
http://handlebarchicago.com/HB/
http://www.bokachicago.com/
http://www.badapplebar.com
http://www.eatfatrice.com
http://www.baronbuena.com/
http://fountainheadchicago.com/
http://www.dasradler.com
http://vincentchicago.com
http://www.sohohousechicago.com
http://www.kinmontrestaurant.com
http://www.ampersandpopup.com
http://lastoriachicago.com/
http://hotchocolatechicago.com/
http://www.davidburkesprimehouse.com
http://www.myprivatechef.net/
http://naha-chicago.com
http://villagetap.com
http://www.parsonschickenandfish.com/
http://www.leghornchicken.com
http://tetechicago.com/
http://www.thesouthernchicago.com/
http://www.pumproom.com/restaurant/
http://thepurplepigchicago.com/
http://salerochicago.com
http://www.parkchicago.hyatt.com/en/hotel/dining.html
http://www.manafoodbar.com/
http://www.oldtownsocial.com/
http://www.owenandengine.com
http://coopsauce.com; http://sauceandbread.com/
http://dolcecasacafe.com/
http://firstslice.org
http://www.analoguechicago.com
party@barrelhouseflat.com
http://www.bellyqchicago.com/
http://www.urbanbellychicago.com/
http://www.fieldmuseum.org/visit/restaurants
http://www.fieldmuseum.org/visit/restaurants
http://www.lepainquotidien.com
http://www.antiquetaco.com; www.cooleventspace.com
http://www.artisancateringchicago.com/Box.html
http://www.charlatanchicago.com
http://www.chopshopchi.com/
http://www.wchicago-lakeshore.com/current-chicago-restaurant
http://www.franksndawgs.com
http://www.haymarketbrewing.com
http://www.threeaceschicago.com
http://untitledsupperclub.com
http://www.habanerobajagrill.com
http://www.cateringchocolate.com/
http://junosushi.com
http://www.bohochicago.com
http://www.cafedesarchitectes.com/Cuisine
http://www.marriott.com/hotel-restaurants/chidt-chicago-marriott-downtown-magnificent-mile
http://www.citywinery.com/chicago/restaurant-bar/menus.html/
http://www.mhenry.net/index.html
www.LUXBAR.com
www.virginhotels.com
http://www.spiaggiarestaurant.com/
http://www.formentos.com
http://osterialamadia.com/
http://www.lostlaketiki.com/
http://www.presidiochicago.com
www.theduckinnchicago.com
http://the-dawson.com/
http://www.spokeandbird.com/
http://www.tausauthentic.com/
http://thekitchen.com
http://thedukeabides.com/
http://www.americanwildburger.com/
http://boltwoodevanston.com/
http://www.blindfaithcafe.com
http://www.quincerestaurant.net
https://plus.google.com/114822700064708146628/about?gl=us&hl=en;
https://www.facebook.com/pages/Homestead-Meats-Evanston/543500949048038?
sk=timeline
http://www.sophiesgreatfood.com/
http://www.foundkitchen.com
http://www.chefs-station.com
http://www.campagnolarestaurant.com/
http://www.creperiestgermain.com/lebistro/index.html
http://www.unionevanston.com
https://eatstreet.com
http://altiro.webs.com
http://www.bientrucha.com/
http://www.abigails493.com/
http://www.beelows.com/splash.aspx
http://www.vistrorestaurant.com/
http://www.greencitymarket.org/chefs/chefdetail.asp?id=40; http://ww21.monogrammeevent
http://www.thecottageondixie.com
http://www.prasino.com
http://www.thedinnerclub.biz
http://www.inovasi.us/
http://www.fftchicago.com
http://hummingbirdkitchen.com/
http://www.hoofandfeather.com
http://house406restaurant.com
http://www.prairiegrasscafe.com/
http://www.seanhofherr.com/
http://www.lakestreetkitchenbar.com/
http://marionstreetmarket.com/
http://www.carnivoreoakpark.com/info/
http://kinderhooktap.com/
http://thebuzzcafe.com/
http://www.harvestroomrestaurant.com/
http://whitefencefarm-il.com/
http://www.dbgrillhouse.com/
http://www.vierestaurant.com
http://www.ambercafe.net/
http://www.thecellarbistro.com/index.htm
http://fuelwilmette.com/
http://www.ziersprime.com/
http://www.unionhousekitchen.net/
http://www.beleafsalad.com/
http://www.amitabulvegan.com/
www.chicagorawfood.com
http://www.veggiediner.com
http://www.urbanveganchicago.com/
Phone number E-mail 1
708-775-8122
janet@isabellimediarelations.com
773-348-3037
773-472-4111
info@browntroutchicago.com
773-929-3680
(Clark) or 773465-9801
(Devon)
Michael@uncommonground.com
773-687-8280
7500butcher@gmail.com
773-276-7110
info@longmanandeagle.com
312-526-3851
info@dusekschicago.com
773-489-9554
eat@lulacafe.com
773-477-5845
773-868-4888
manager@northpondrestaurant.com
info@thepeasantry.com
312-981-7070
312-254-4747
info@perennialvirant.com
LPKevents@communehotels.com
312-733-9555;
312-496-0012
(corporate main
line)
info@thepublicanrestaurant.com
312-715-0708;
312-496-0012
(corporate main
line)
info@blackbirdrestaurant.com
312-377-2002;
312-496-0012
(corporate main
line)
info@avecrestaurant.com
312-994-7100
info@nicoosteria.com
773-645-4060;
312-496-0012
(corporate main
line)
info@doveschicago.com
773-252-1500;
312-496-0012
(corporate main
line)
aubrey@theviolethour.com
773-235-4039;
312-496-0012
(corporate main
line)
jenna@oneoffhospitality.com
312-929-3227
312-666-2222
info@rustichousechicago.com
312-624-8363
info@113two.com
773-248-1622;
773-661-1010;
312-255-1206
for other wo
kayla@kanelachicago.com
773-332-2354
nferris@thefifty50.com
312-280-4960
ferdia@farmhousechicago.com
773-935-2583
312-526-3385
773-549-5747
773-506-9300
773-334-7600
773-506-9990
312-929-2486
773-862-5555
info@theBristolChicago.com
312-867-3888
312-284-1377
info@balenachicago.com
312-643-1145
773-681-0651
773-751-1500
ilianaregan@yahoo.com
872-208-3267
312-755-9704
heather.terhune@sablechicago.com
312-836-5933
or (877) 305LYFE (5933)
Info@LyfeKitchen.com
773-292-1616 Tonya@rootstockbar.com
312-587-1000
773-866-5266
info@breadandwinechicago.com
312-799-4900
773-598-0602
ilianaregan@yahoo.com
773-935-9663
info@woodchicago.com
773-661-1540
pat@trenchermen.com
773-687-9620
info@takitokitchen.com
312-888-9485
info@bartakito.com
312-643-2427
773-395-2483
brian@emptybottle.com
312-482-9179
mkornick@mkchicago.com
312-491-0844
312-455-8114
or 9100
Angela@grangehallburgerbar.com
312-944-8400
bistronomic@hotmail.com
773-276-2100
info@birchwoodkitchen.com
773-728-5576
Angela@hellotacos.com
312-441-1920
773-633-2587
litehousewholefoodgrill@gmail.com
312-491-0058
773-697-7221
troy@reddoorchicago.com
773-698-8703
312-661-1434
parties.thewinchester@gmail.com
312-661-1434
773-784-6969
312-492-8800
312-600-4814;
206-499-6711
(Hunter)
graciesmgr@slministries.org
773-413-9314
info@themonkeyspawchicago.com
773-296-6901
info@chilambalamchicago.com
312-226-4175
info@shamanchicago.com
773-697-7965
matthewbaldino@gmail.com
hello@eastmanegg.com
312-834-0500
(500 S.
Dearborn)
312-755-1700
312-842-1900
tortoise@tortoiseclub.com
773-324-1999
773-465-8005
773-325-0123
312-445-0060;
312-548-8488
(direct to Robin,
events
manager)
robin.mckay@figandolive.com
773-697-9228
773-348-7139
312-640-8888
312-888-3455
312-492-6262
312-781-2955
info@littlegoatchicago.com
773-227-3626
laylamalia77@yahoo.com
773-348-0300
armitage@freshii.com
773-769-2900
cookiesandcarnitas@gmail.com
773-665-0100
info@southportgrocery.com
773-864-0012
farmhousechicken1@gmail.com
773-245-1630
katherine@rockcress.com
312-801-2100;
x4002 for Diana info@promontorychicago.com
312-255-7004
info@westloopsalumi.com
301-979-9751
773-275-5725
773-384-9700;
330-242-2401
(cell for Milly
Airhart - GM)
info@carriagehousechicago.com
773-235-8800;
847-530-9070
(cell for Zach
Friedlander, GM) events@bedfordchicago.com
312-917-3404
773-327-3868
312-443-8650
312-664-0212
contact@tresoldichicago.com
312-836-0900
(Coco Pazzo);
312-664-2777
(Coco Pazzo
Caf in
Streeterville)
jweiss@cocopazzochicago.com
312-243-3605
312-296-8910
or 773-4631085
(reservations)
reservations@thebalancedkitchen.com
312-621-1111
312-944-6664
x4540 for Victor
Arriaga,
Restaurant
Manager; x4420
for Dawn Hooks,
Director, Food
and Beverage
676restaurantandbar@omnihotels.com
773-697-8337
cellardoorprovisions@gmail.com
773-661-1582
773-961-8289
info@solcafechi.com
773-478-4000
773-325-9700
312-955-1900;
513-237-6389
(cell for Chris
Calcaterra, GM) Chris@bottlefork.com
312-645-6000;
216-526-7202
(Nicholas
Gaspar,
operations
manager); 312943-7600 x1104
(Abbey Arp,
event sales &
catering
coordinator)
Nicholas@RockitBarAndGrill.com
773-486-8525
matt@tabledonkeystick.com
773-248-0200
312-360-9500
chefry@sbcglobal.net
312-432-0500
773-975-8030
statechicago@gmail.com
773-334-9851
312-605-5900
aaronarnett@miafrancesca.com
312-236-9300
info@southwaterkitchen.com
312-464-9544
contact@giltbarchicago.com
312-464-9544
312-929-4580
312-624-8154
contact@auchevalchicago.com
contact@bavetteschicago.com
312-754-0431
312-888-9195
773-384-2547
312-243-9712
contact@greenstreetmeats.com
contact@cocello.com
contact@californiaclipper.com
contact@maudesliquorbar.com
contact@roxiesbytheslice.com
773-342-9076
info@flyingsaucerchicago.com
312-368-1900
info@atwoodrestaurant.com
773-271-6100
773-935-5000
bistrocampagne@gmail.com
312-696-2420
Tina.Majethia@312chicago.com
773-922-4020
reservations@cerestable.com
312-427-3443
312-427-9833
312-867-0110
312-226-0868
312-226-0868
312-888-2258
773-384-9546
info@handlebarchicago.com
312-337-6070
matt@bokagrp.com
773-360-8406
info@badapplebar.com
773-661-9170
773-525-8665
locofood@gmail.com
info@baronbuena.com
773-697-8204
ross@fountainheadchicago.com
773-276-0270;
773-276-0987
(direct to Mike,
sous chef)
radlerinfo@dasradler.com
773-334-7168
team@vincentchicago.com
312-521-8000
312-915-0011
312-915-0011
info@ampersandpopup.com
773-489-1747
info@hotchocolatechicago.com
312-660-6000
primehouse@jameshotels.com
773-370-8131
parties@myprivatechef.net
312-321-6242
773-883-0817
mike@villagetap.com
773-384-3333
info@parsonschickenandfish.com
773-394-9444
Heidi@h2publicrelations
312-733-1178
info@tetechicago.com
773-342-1840
alette@thesouthernchicago.com
312-787-3700;
312-229-6737
(direct to
Nicolas Rubioo,
food and
beverage
manager)
nrubio@publichotels.com
312-464-1744
PR@thepurplepigchicago.com
312-466-1000
312-335-1234
kevin.beary@hyatt.com
773-342-1742
312-266-2277
773-235-2930;
773-750-3141
(cell for Kitty)
jill@manafoodbar.com
zfrey@oldtownsocial.com
773-942-6384
info@sauceandbread.com
773-506-0708
kkopp@owenengine.com
773-506-7380
773-904-8567
773-857-0421
312-563-1010
773-583-0500
312-922-9410
312-922-9410
events@analoguechicago.com
312-234-0900
(Cliinton); 312380-6665
(Deleware)
773-687-8697
madeleine@antiquetaco.com
773-278-3932
info@artisancateringchicago.com
312-818-2073
info@CharlatanChicago.com
773-537-4440
info@chicagochopshop.com
312-943-9200;
312-255-4460
(Current)
312-281-5187
info@franksndawgs.com
312-638-0700
312-243-1577
312-880-1511
312-612-7455
(Riverside); 312923-0006
(Michigan); 312755-0876 (MM)
312-397-0090
jayshindler@cateringchocolate.com
773-935-2000
jason@junosushi.com
312-955-0439
chefjimmy@bohochicago.com
312-324-4063
rsvp@cafedesarchitectes.com
312-836-6334
312-733-WINE
(9463)
chicago@citywinery.com
773-561-1600
CustomerService@mhenry.net
312-642-3400;
630-886-8154
(cell for John);
312-587-0575
(private dining) jdamas@grgmc.com
312-940-4670
(direct to Laura
Dove); 312-4852695 (cell for
Laura Dove);
312-940-4713
(direct to Chef
Rick Gresh);
312-550-5095
(cell for chef
Rick Gresh)
laura.dove@virginhotels.com
312-280-2750
(main); 312280-2754
(direct to Cyndi
RoppoloRosenberg,
director of
sales)
crosenberg@levyrestaurants.com
312-690-7295
info@formentos.com
312-329-0400
shareyourfeedback@lamadia.com
773-293-6048
jtootla@gmail.com
773-697-3315
312-943-7600
(main); 312307-7807 (cell
for John
Williamson,
general
manager)
john@theduckinnchicago.com
312-243-8955
info@the-dawson.com
805-703-4081
alicia@spokeandbird.com
312-561-4500
info@tausauthentic.com
312-836-1300
815-356-9980
224-938-9772
chicago@thekitchen.com
847-859-2880
john@boltwoodevanston.com
847-328-6875
847-570-8400;
847-570-8415
(direct to
Connie); 847570-8416
(direct to Andy) info@quincerestaurant.net
847-868-8040
847-859-2723
847-868-8945
847-570-9821
kara@foundkitchen.com
chefsstation@gmail.com
847-475-6100
847-424-1483
847-475-2400
708-366-6633
frenchconnect@gmail.com
heather@unionpizza.com
customer.service@eatstreet.com
630-232-7717
630-232-2665
847-780-4862
info@altirolatinfusion.com
info@bientrucha.com
847-780-3300;
847-540-0600
630-537-1459
773-991-1920;
773-755-9945
(fax)
info@vistrorestaurant.com
melissa@monogrammeevents.com
708-798-8263
708-469-7058
708-579-3433
info@prasino.com
847-295-1000
jessica@inovasi.us
847-982-2608;
847-745-5163
(direct to
Nancy); 847745-5162
(direct to John
Rudy)
847-475-6680
info@fftchicago.com
info@hummingbirdkitchen.com
847-636-7024
info@hoofandfeather.com
847-714-0200
info@House406restaurant.com
847-205-4433
dan@prairiegrasscafe.com
847-441-6328
(MEAT)
708-383-5253
708-725-7200
bbohning@outlook.com
708-660-1100
info@carnivoreoakpark.com
708-434-0373
708-524-2899
thebuzz@thebuzzcafe.com
708-671-8905
christ@harvestroomrestaurant.com
630-739-1720
wffchicago@yahoo.com
847-517-1600
info@dbgrillhouse.com
708-246-2082
630-515-8080
630-653-6299
847-251-FUEL
(3835)
tim@fuelbreakfast.com
847-251-4000
DZier813@aol.com
630-456-4188;
630-667-6178
unionhousekitchen@gmail.com
312-877-5399
info@beleafsalad.com
773-774-0276
312-664-2729
(Huron)
pollie@chicagorawfood.com
773-935-6696
(Halsted); 773252-3211
(Milwaukee)
773-404-1109
(Montrose); 773472-1808
(Fullerton)
michael@veggiediner.com
Email 2
info@autremondecafe.net
ssanders@browntroutchicago.com
brian@uncommonground.com
events@lulacafe.com
chris@northpondrestaurant.com
dandrews@thefifty50.com
michael@farmhousechicago.com
mgnau@bhospitalityco.com
skyler@balenachicago.com
joseph.adamczak@sablechicago.com
ginny@trenchermen.com
nronsen@takitokitchen.com
chef@bitecafechicago.com
lkornick@mkchicago.com
info@hellotacos.com
erin@eastmanegg.com
anthony.issa@figandolive.com
kelsey@katherine-anne.com
diana.promontory@gmail.com
molly@carriagehousechicago.com
zach@bedfordchicago.com
victor.arriaga@omnihotels.com
Abbey@rockitranch.com
events@acadiachicago.com
massimo@miafrancesca.com
contact@highfiveramen.com
info@312chicago.com
caryn@alldayhospitality.com
celia@handlebarchicago.com
events@bokagrp.com
mikekold@dasradler.com
events@hotchocolate.com
allison.kremer@hyatt.com
cookster13@gmail.com
sauceandbread@gmail.com
shelby@youmeusnow.com
info@antiquetaco.com
anthony@CharlatanChicago.com
rick.gresh@virginhotels.com
tq@bhospitalityco.com
info@lostlaketiki.com
scott@spokeandbird.com
mike@thekitchen.com
nsharp2@fftchicago.com
Email 3
sarah@doveschicago.com
rredden@thefifty50.com (Rachel Redden is asst.

manager for Roots, West Town Bakery, Homestead on
the Roof, The Fifty/50, and The Berkshire Room)
amanda@farmhousechicago.com
sean@bhospitalityco.com
gregspire@mkchicago.com
drew@eastmanegg.com; hunter@eastmanegg.com
dhooks@omnihotels.com
dan@miafrancesca.com
mikhail@manafoodbar.com
lisa.thuynguyen@gmail.com
events@antiquetaco.com
lyle@CharlatanChicago.com
bethany.sander@virginhotels.com
tammy@thekitchen.com
jrudy@fftchicago.com
Owner 1
Owner 2
Christine Tully Aranza
John Aranza
Justin Vrany
Sean Sanders
Nadia Sanders
Owner 3
Rob Levitt
Allie Levitt
Jared Wentworth
Jason Hammel
Amalea Tshilds
Michael Reid
Paul Virant
Paul Virant
Paul Kahan
Cosmo Goss
Donald J. Madia
Eduard Seitan
Rick Diarmit
Paul Kahan
Eduard Seitan
Donnie Madia
Donald J. Madia
Terry Alexander
Kimberly Galban
Eden Laurin
(managing partner)
Justin Large
Paul Kahan
Paul Kahan
Paul Kahan
Ryan O'donnell
Anna O'Donnell
Tom Van Lente
Kevin Cuddihee
Peter Lavdakis
Kayla Lavdakis
Chris "Chip" Davies (executive chef)
Ferdia
Michael
Amanda Gentile
Jason Hammel
Ken Carter
Chris Pandel (also chef)
Philip Walters
John Ross

Marc Jacobs
Susan Weaver
Rita Dever
Danny
Tim Cottini is chef
Heather Terhune
Isaac Weliver
Lisa Fosler Kelly
Stephen Wambach
Ashlee Aubin
Pat Sheerin - chef and owner
David Dworshak
Anshul Mangal
Anshul Mangal
Mario Ponce
Michael Kornick
Lisa Kornick
Chef Martial Noguier
Stephan Outrequin
Mario Ponce
Nicole Quaisser
Emmanuel Nony
Formerly Homaro Cantu
Troy Graves (chef/partner)
Rick Bayless
Rick Bayless
Rick Bayless
Rick Bayless
Hunter Eastman Swartz
Barbara Parkinson
Soraya Rendon
Soraya Rendon
Frank Georgacopoulos
Matt Parkinson
Tom Rosenfeld
Michael James
Katy Hogan
Rob Katz
Kevin Boehm
Laurent Halasz
Jeni Britton Bauer
Stephanie Izard
Stephanie Izard
Matthrew Corrin
Lisa
Jack Weiss
Jack Weiss
David Friedman
Betty Alper
Aldo Zaninotto
Cameron Grant
Alex Dana - Founder of Rosebud

Restaurant Group
Billy Dec
Brad Young
Arturo Gomez
Billy Dec
Brad Young
Arturo Gomez
Matthew Sussman
Lynn Manilow
Ryan McCaskey
Kostas Giannoulias
John Manilow
Chef Scott Harris
Grant Achatz
Nick Kokonas
Grant Achatz
Nick Kokonas
Grant Achatz
Nick Kokonas
Graham Elliot
Celia Esdale
Kevin Boehm
Aaron Zacharias
Rob Katz
Aaron Zacharias (co-owner)
Brian Riester
Mike Bransford
Sharla Cooper
David Burke
Christopher Tong
Carrie Nahabedian
Michael Nahabedian
Mike Bancroft
Anne Kostroski
Rick Ortiz
Ashley Ortiz
Dan McCormick (operating partner)
Michael Dorf
Tony Mantuano (chef/partner)
Tony Quartaro (executive chef/partner)
Jonathan Fox (chef/owner)
Kevin Hickey
William Dawson
Henry Dawson
Alicia Bird
Scott Golas
Michael Taus
Jeanette Taus
Hugo Matheson
Kimbal Musk
John Kim
Tina Warnke
Amy Morton
Pascal Berthomieux
Heather Falconer Behm
Brian Huston
Michael Paulsen
Dan Beelow
Paul Virant
Melissa Graham (chef/owner)
Chef John des Rosiers
Nancy Sharp
George Bumbaris
Sean Hoffherr
Sarah Stegner
Marci Hughes
Laura Hastert
Kristin Graham
David Burke
Paul Virant
Branko Palikuca
Dave Zier
Becky
Pollie Gaza
Carole Jones
Owner 4
Paul Kahan
Paul Kahan
John Chiakulas
LM Restaurant Group
Adam Grandt
Notes
Certified by the Green Chicago Restaurant Coalition; http://www.autremondecafe.net/about-a

unpretentious-mediterranean-food/; Green Seal certified http://www.greenseal.org/FindGreenSealProductsandServices/RestaurantsandFoodServices.as
Spence, Urban Till; taked to John on Sat., Feb. 21, 2015 at 6:00; was very knowledgeable and
interested in my idea about the dining and wellness club
Certified by the Green Chicago Restaurant Coalition. Also uses recycled oil and green energy
the restaurant is information about the local farms we are using, how the food is grown, and
are helping us keep the restaurant sustainable. Our goal is to help the community become aw
options available to them and to grow together in knowledge to create a healthier city. Rece
"Snail of Approval" - http://www.slowfoodchicago.org/index.php/connect-with-the-community/
Compost gold partner - http://illinoiscomposts.org/we-compost/restaurants
We use local and sustainable products whenever possible. Our seafood and meats come from
sustainable farms. Support local agriculture! We grow many of our own herbs in our rooftop
sustainably farmed and/or organic products whenever possible. All our seafood comes from n
sustainable farms. Our meats are all grass-fed free range animals. Offered on restaurant.com
$15 - $30 minimum purchase; met Sean Sanders on Fri., Mar. 20, 2015 at the Localicious par
Festival at 725 Roosevelt Rd.
Certified by the Green Chicago Restaurant Coalition; Uncommon Ground opens the "First Cer
Illinois" - Greenstar Brewery; 4-Star Certified by the Green Restaurant Association http://dinegreen.com/customers/featured.asp?ID=REST10577&featured=yes&safaribrowser=
- http://www.greenseal.org/FindGreenSealProductsandServices/RestaurantsandFoodServices.a
http://www.slowfoodchicago.org/index.php/connect-with-the-community/snail-of-approval/; W
http://illinoiscomposts.org/we-compost/restaurants; http://www.uncommonground.com/pages
Brian is chef
Received Slow Food Chicago's "Snail of Approval" - http://www.slowfoodchicago.org/index.php

community/snail-of-approval/; local farms listed - http://thebutcherandlarder.com/story; get th
Ridge farm in Iowa
Longman & Eagle partner Jared Wentworth espouses traditional cooking techniques when exe
American fare, with an emphasis on sourcing the finest local ingredients the region has to off
nose to tail aesthetic is represented lovingly by ever-changing menus that are both adventur
featuring items that exemplify his passion for creative, flavorful and honest dishes offered at
prices. Executive Chef Matthew Kerneys cooking is an extension of this philosophy, creating
considerate, deliberative and flavorful.
http://chritiques.com/duseks-farm-to-table-beer-focused-cuisine-in-pilsen/; Housed in Thalia H

public hall, Duseks is a new farm-to-table restaurant from the team behind the Michelin-star
Duseks does not offer a particular cuisine, but rather a compilation of well-executed and inte
well with its extensive beer menu. While an edited selection of wines and cocktails are offere
on the draft and craft beers and the food that is expertly paired with it.
Jason is executive chef; On September 2, 1999, Lula Cafe opened in a small storefront on Ked
burner home stove and a dented batterie of thrifted pots and pans. Today, stretching three st
founding member of the nationally recognized Logan Square culinary community and a celeb
farm to table movement in Chicago. Gets food from Gunthorp Farms
Chris is general manager; local farms listed - http://www.northpondrestaurant.com/informatio
supports local farms whenever possible
We're sourcing ingredients from local artisan farms or suppliers
We Compost gold partner - http://illinoiscomposts.org/we-compost/restaurants; Paul Virant is

two restaurants, the celebrated Vie restaurant outside Chicago in Western Springs, Illinois an
Perennial Virant located across the street from Chicago's Green City Market in partnership wi
Group. Chef Virant's restaurants are built upon his guiding philosophy of making the ingredie
production and quality the full focus of his culinary approach. Embracing the Midwestern se
methods of preservation allow guests to always expect a menu that showcases local flavors a
abundance. Chef Virant founded his restaurants on the principle that food is a symbol of the
including all of the joys that are experienced around the table a sense of community, relatio
connection that we feel with our land, all laying the foundation for a full and abundant life. G
Orchards
Maggie is events coordinator
Certified by the Green Chicago Restaurant Coalition; An homage to beer, pork and oysters, T
menu is inspired by simple farmhouse fare in a space evocative of a European beer hall. Exec
and Chef de Cuisine Cosmo Goss have developed a network of purveyors to supply the resta
and sustainably-raised fish, seafood and pork. Rustic dishes anchor the menu along with an e
beer list developed by partners Donnie Madia, Eduard Seitan and Terry Alexander, featuring 1
and ciders. Gets their food from Nichols Farms - https://www.nicholsfarm.com/restaurants
In December 1997, Donald J. Madia, Eduard Seitan, Rick Diarmit and Paul Kahan opened Blac
Green Chicago Restaurant Coalition. Critically acclaimed Blackbird is home to Executive Che
the James Beard Award for Outstanding Chef in 2013 and Best Chef of the Midwest in 2004. C
Hendrix joined Kahan in the kitchen in 2014, and together they craft elegant and imaginative
showcasing farm-fresh ingredients to create a menu both classic and utterly approachable.
Certified by the Green Chicago Restaurant Coalition; uses local farms for produce; uses Slage
Company;
From the team behindOne Off Hospitality Group, Executive Chef Paul Kahan and restaurateu
Alexander and Kimberly Galban presentNico Osteria. An authentically Italian seafood restaur
Thompson Chicago hotel brings rustic simplicity to the heart of Chicago's Gold Coast. Suppo
mailed on Sun., Feb. 22, 2015
Part of One Off Restaurant Group including Avec, Bigstar, Blackbird, Nico Osteria, The Publica
Set to the sounds of 1960s and 70s Chicago soul and blues, Doves Luncheonette offers coun
and night in the heart of Chicagos Wicker Park. Chef de Cuisine Dennis Bernards inviting m
inspired Mexican cuisine, alongside a tequila and mezcal-focused bar program, with the spirit
The 41-stool luncheonette takes its name from Nelson Algrens A Walk on the Wild Side, and
bygone diners and watering holes to create a place where people from all walks of life can co
coffee and a great meal.
Organizations We Support: At One Off Hospitality Group, we believe that the key to our succe
community. We proudly commit our time and charitable efforts to the following outstanding o
Alex's Lemonade Stand, Greater Chicago Food Depository, Lynn Sage Foundation, National M
Chefs without Kitchens
Big Star is a bourbon and beer-focused, taco-slinging, late-night honky-tonk in the heart of Ch
neighborhood. Executive Chef Paul Kahan and Chef de Cuisine Tom Van Lentes menu, inspire
street food, is complemented by an extensive house-selected single barrel bourbon program.
1940's gas station, the taquerias soundtrack of classic country and rock & roll is selected an
The Big Star logo was taken from the 2003 painting Red Star by local Chicago poet, actor & a
which he describes as blinking over the city of Chicago at night, illuminating old-time bars, c
trinkets. Mr. Fitzpatricks works are in the collections of the Art Institute of Chicago, the Mus
York City and the Museum of Contemporary Art in North Miami. E-mailed Jenna on Thurs., Se
A welcome reprieve from bustling Halsted Street, Rustic House brings the warmth and comfo
Chicagos Lincoln Park neighborhood. The intimate dcor speaks to the restaurants cuisine pr
American, emphasizing that the best things in life are often the simplest. Much of the food is
flame of the 1920s imported French Rotisol rotisserie, which makes for a special dinner exper
cozy date night or an intimate private party in the wine cellar. Husband and wife owners Rya
opened the doors to Rustic House in 2011, two years after launching critically acclaimed siste
Bistro. With Executive Chef Jon Keeley at the helm of the seasonally inspired kitchen and Exe
Larson crafting a sweet finale, Rustic House invites you to join us with family and friends for a
evening.
The comfortable atmosphere, with artful second-life dcor, makes it a perfect West Side neig
place. Influenced by the quality and tradition of family run butcher shops, TWO sources from
western farms. They are often the first Chicago restaurant to feature renowned items, such a
pork, on their menu. TWO chefs make all their bacon, sausage, jerky, cheese, sauces and pas
constantly exploring new and seasonal dishes to feature those ingredients. Chefs Tom Van Le
use rural Midwest inspiration and infuse it with urban finesse. The medium plates menu ch
include wholesome, seasonal ingredients that you would find at a local butcher, farm, market
a rotating selection of Midwest micro brews, excellent whiskies, fine wines from around the w
friendly bartenders. Be sure to try the bacon-infused, butcher-style Sunday bloody Mary. (Ima
would create a Bloody Mary.) From the massive barn doors, the wall panel made from old Ch
barnyard water spigots used as faucets, every inch of TWOs interior detail is on its second lif
to life by Joline Rivera of idesign and Larry Vodak of Scout.
Kanela [kuh-nel-uh] is a marvelous world bringing a local, organic, and flavorful approach to a
American breakfast + lunch menu reflecting our heritage as well as the origin of the name, w
greek, and which you will find in abundance on the menu. A refreshing take on mamas recip
just the same way, with love and a smile. Kanela aims to be an active corporate citizen by m
significant contributions in order to strengthen the health, social, educational and cultural fab
community. Kanela recognizes the importance of many social causes, but we feel by focusin
impact will be greater. Since 2010, when Kanela first opened, our giving has been directed to
within the Greater Chicago Area. Don Penza is Executive Chef; e-mailed Peter and Kayla on F
Natalie Ferris (private parties); Dave Andrews (media inquiries); Homestead On The Roof o
restaurant features farm-fresh seasonal fare in its dinner, desserts, and hand-crafted cock
production wines by the bottle and glass, a weekly rotating craft brewery, and a tightly curat
rounds out the Homestead beverage program. Gets their food from Nichols Farms https://www.nicholsfarm.com/restaurants
Ferdia, Michael?, and Amanda Gentile? are owners; Farmhouse Tavern is a Midwestern Craft T
food and drink. We are a farm to tavern restaurant, making all of our own burgers, condimen
scratch. And with more than 28 craft beers on tap we are sure you will find something specia
are also one of the first taverns in the country to serve great Michigan wines on tap. When w
Farmhouse, we knew we wanted to create a space that would complement the Chicago taver
provide a slightly different vibe. We began to forge our idea around the great Midwest and, ir
Prime Meats (thanks guys!) in Brooklyn, we began the journey that is Farmhouse today. Desp
Farmhouse is relatively new to our fair city, our goal was to bring some Chicago history into t
from a furniture factory on the south side of Chicago, found our great Bevador at a mechanic
southwest side, and reclaimed pieces from many famous (or infamous) Chicago bars and res
friendly bartender to point them out). We are very proud of the fact that more than 85% of ou
with salvaged materials. Thanks to all of our friends who helped us find these rare and wonde
what it is! Our goaland Chef Eric Mansavages goalat Farmhouse Tavern is to bring you t
beer and fare from the best purveyors in the Midwest. In that spirit, we source from the great
weekly and of course our wonderful midwestern farmers. Client of Sara Gasbarra
Blue Door Farm Stand is Lincoln Parks neighborhood caf and artisanal market. The caf feat
and drink from local farms and farmers markets as well as from the restaurants namesake,
Oprahs Indiana property. There is Bow Truss coffee and Mighty Leaf tea and a selection of Ha
pressed juices. The artisan market offers carefully curated gifts from families and craftspeopl
States and includes gourmet foods and handmade gifts. Our philosophy at Blue Door Farm S
believe in the seasons dictating whats on the table. We are committed to being part of the c
importance of having personal relationships with all our purveyors. We believe in providing a
space for all our guests to enjoy wholesome delicious food.
Jason is executive chef; Welcome. We invite you to join us in Pilsen -- at our open kitchen, on
room, with the warmth and fragrance of applewood scenting the air. Spit roasted chicken, wh
squash grilled over the open flame, a simple bowl of perfect fruit and sorbet. Hand in hand w
craftspeople of the midwest, we cook with bold simplicity and care. We are looking forward to
Megan Klein is general manager; Luis Pindter is executive/head chef; Andrew is owner; talked
26, 2014 at 1:45; was nice and seemed to like my idea of bringing owners of farm to table re
farms and wineries listed - http://rangechicago.com/purveyors/; Range is located in the heart
in the DePaul Neighborhood. Executive Chef Luis Pindter relies on a network of local, organic
ingredients that form the basis for his creative dishes, and the ever changing menu reflects t
has to offer.
Ken Carter is executive chef; David Breo is general manager; Partners David Breo, Geoffrey E
Jack OBrien founded Community Food + Wine in 2012 with the idea of creating dining destin
neighborhoods where friends and family can gather to celebrate everyday occasions, food an
+ Wine aims to set itself apart with a reputation for quality, creativity and engaging service w
sourced ingredients and an approachable wine list. Gather, the first restaurant for the group
Square in December 2012.
Your neighborhood farm-to-table restaurant. Celebrating the rich diversity of American food a
and meats are sourced almost exclusively from small family farms in the midwest. Our beers
mostly from North American producers. Our menu is seasonally focused. Much of our service
Certified. Our locally sourced and naturally raised pork, lamb, veal and goat are butchered in
dining room features a spectacular Brunswick bar as well as comfortable booths and tables.
http://www.acrerestaurant.com/WHERE_WE_GET_OUR_FOOD.html
We serve honest-to-goodness, Italian home-style cooking, skillfully prepared with respect for
can search out. The menu changes often, based on whats best in the market. Our bias is tow
producers. Our regionally inspired, rustic Italian food comes from recipes we've learned in ho
You're not likely to find many of our dishes elsewhere. Our cooking is primarily governed by
changes from week to week--when the season for something starts to taper off, it's replaced
We search out the best ingredients we can locate, preferring local and organic producers whe
have our own sources here and in Europe for several key ingredients.
Nana is a family-owned, organic restaurant offering choices for those who are not only passio
food, but who are also passionate about where their food comes from. The products we use a
preservatives, growth hormones, genetically modified ingredients, antibiotics, artificial colors
additives and chemicals, including pesticides. We support the ethical treatment of animals, p
buy local whenever possible. Our mission: Nana is driven to source the finest ingredients fro
certified organic vendors, suppliers, and craftsmen who meet and maintain USDA organic sta
develop a seasonal and approachable food & drink menu that is grounded in American cuisin
American, Mexican, and Spanish influences. Nana is also committed to providing guests with
service in a clean, warm, and rustic dining environment. As a family-owned and -operated bu
give back to the community through various philanthropic initiatives and partnerships. Many
and producers whose products are featured on this menu including: Nichols Farm and Orchar
Seedling Orchard, Mick Klug Farm, Gunthorp Farm, Slagel Farm, Shooting Star Farm, Hooks C
Shed, Burtonss Maplewood Farm, Heartland Meats, Park Cheese, 312 Aquaponics and JD's Ho
Chris Pandel is also executive chef; David Johnston is general manager; The Bristol is an Ame
in Chicagos Bucktown Neighborhood. The Bristol has become a staple for Chicagos local din
and visiting gastronomes looking for a great dinner or Sunday brunch. The menu features ha
charcuterie, farm-fresh produce, and a nose-to-tail approach to cooking. Beverages include h
wine list featuring over two hundred producers, and beers from around the world. The Bristol
spacious private room built for any number of events, from business dinners to wedding rece
at The Bristol will be met with a smile, warmed with hospitality, and filled with great food and
focuses on seasonal ingredients of quality and sustainability. Our partners - the farmers, fora
craftsmen are dedicated to the quality of the ingredients they sell to us, as we are in using th
the best food we can. Sean Pharr is executive chef; Local farms listed - http://www.thebristol
We Compost gold partner - http://illinoiscomposts.org/we-compost/restaurants; Balena's priva

seasonal selection of locally-sourced ingredients in Italian-inspired dishes from Chef Chris Pan
menus to the individual client. Private dining menus vary from passed hors d'oeuvres and pl
cocktail receptions to multi-course family style dinners that feature a variety of entrees and d
your event with a hand-crafted cocktail from our Italian mixology program - each cocktail sho
bitter. Or explore a region of Italy from our extensive wine list. A/V is available. Three built-i
easy A/V programming. Craft your event's playlist onto your smartphone or listening device
through our house speakers. Gets food from Spence Farm
Marc is executive partner; rest are chef partners; Lettuce Entertain You restaurant
Met and e-mailed Danny on Thurs., Oct. 23, 2014 after meeting him at the SBAC Halloween p
chef; We Compost gold partner - http://illinoiscomposts.org/we-compost/restaurants; Why: W
change our food system to save the world.
We know the tomato from moms garden tastes better than the tomato at the supermarket.
is not sustainable and it is time to go back to community; How: The Local Root restaurant wa
infrastructure and equipment. We added reclaimed wood and metal. We travel to our partne
vineyards. We keep them local so we can manage quality, learn from our partners, and play i
fresher food and fresher food tastes better. We turn these delicious fresh ingredients into the
We are a zero-waste restaurant. Our sustainability initiatives include gardening, genuine rec
and composting. It is all about responsibility, community, and hospitality. What: Local Root i
the Streeterville community between Navy Pier and Michigan Ave in a comfortable and cozy
Was One Sister; At Elizabeth Restaurant we work with the best seasonal offerings from our ga
farmers, fishers, and hunters. Each season is equally represented and even with the winter m
better than the other. We respect our ingredients and the land, highlighting the best of their
our cuisine New Gatherer.
Gets food from local farms
We are the best place around to grab coffee, tea, sandwiches and drinks while also collecting
grown ingredients for your dinner. Our food selection is home grown and we are overjoyed to
fresh produce in Chicago, IL. At River Valley Farmers Table, we want you to think of us as mo
Think of us as a local hang out filled with garden-fresh food, friendly faces and live entertainm
House coffee to our homegrown mushrooms, you will be hard pressed to find something you
Heather Terhune is executive chef; Joseph Adamczak is general manager; Step into Sable Kitc
you've been waiting for: A new American gastro-lounge that artfully reinstates the cocktail to
place where you'll lose yourself in a menu of Chef Heather Terhune's soul-satisfying social pla
d'oeuvres, fresh fish, meats, sustainable selections from the farm and garden, alongside a co
brick-oven flatbreads. E-mailed Heather on Sun., Feb. 22, 2015; Heather responsed back tha
http://www.greencitymarket.org/farmers/browse.asp; Yes. We support local farms represented
They run the winter market as well.
Has another location in Evanston and locations throughout the country; Organic whenever po
vegetables. Fresh herbs and spices. Vitamin-rich whole grains. Responsibly raised meats. Eac
delicate layer of flavor, and we think youre going to love it. Sourcing for our restaurants is a
Looking at the chefs menu, we seek out ingredients that are sourced from highly vetted sup
always adhere to several values. Great food can do amazing things. It can make you feel bet
farms. Promote sustainability. Reward environmentally sound businesses. Give back to the co
it will make you savor every single bite. Our hope is that LYFE Kitchen will be more than just
bite. That it will be a place that reflects your values toward health, community and sustainab
just maybewell be a source of inspiration, too.
Rootstock Wine & Beer Bar is a labor of love from 3 former Webster Wine Bar emp
open a small space in Humboldt Park. Our focus is on wine and beer of small produ
emphasis on organic and biodynamic farming practices. Executive Chef Michael Sim
farmers, hormone free meats, and seasonal produce as often as possible. Gets foo
Slagel, and Werp Farm and more recently Mint Creek Farm
The cafe at ikram is based on simple principles: farm to table food, simple, clean and healthy
maximize flavors. Our menu changes daily, based on what produce and other goods are avai
the Green City Market, or other local vendors.
Lisa is a lawyer and chef; Focusing on farm to table fare, Bread & Wine delivers elevated, nos
Owners Lisa Fosler Kelly, a lawyer, chef and the wine manager, and Jennifer Wisniewski, an e
manager and developer who was involved in Naha and Caf Absinthe, have partnered with c
Reynolds. Michaels career has included Sous Chef positions at Caf Absinthe and Blue Water
The Gage and Executive Chef at Leopold. Serving both hearty and lighter fare, Bread & Wine
designed, in part, to highlight the different ethnicities in the neighborhood. Visitors can sit at
watch dinner being prepared, or choose one of the unique, local wood tables in the dining roo
previously a laundromat, which, like many spaces in this area, was sitting vacant, but has no
inviting, calm place where people can gather to drink and dine in a comfortable space. A ten
person chefs counter seek to encourage parties of one or two and provide plenty of space fo
counter seating. Bread & Wines market carries its own private label house made retail item
food items from local artisans and a selection of carefully chosen cheese, wine, beer and spir
On 7th floor of Four Seasons Hotel; Stephen Wambach is executive chef; Scott Gerken is past
general manager; gets food from Nichols Farm - https://www.nicholsfarm.com/restaurants; A
culinary scene, Allium, an American Restaurant and Bar, features the best regional ingredien
unexpected ways. Set in the Gold Coast off Michigan Avenue, Allium is the perfect spot for en
table cuisine in a chic setting. Allium's ever-evolving menus are driven by a farm-to-table ph
refined yet familiar dishes showcasing local purveyors. Savour unique takes on breakfast clas
plates and dry-aged steaks and chops from local ranches.
Now Elizabeth Restaurant
Ashlee Aubin (male) is executive chef; Wood is more than a name. Our wood-fired oven is at
flavoring a dynamic menu of small-plate, American-fare that is made with the best ingredien
Though the dishes regularly change, they are defined by a few constants: vegetables are dra
Green Acres (North Judson, IN), Three Sisters (Kankakee, IL), and Spence Farm (Fairbury, IL); h
from Woods private garden and our humanely-raised meat is butchered in-house. All pastas
made in the Wood kitchen. Also uses Slagel Farms
WE OPENED TRENCHERMEN in July of 2012. Though the baths have long since stopped steam
white tile and pieces of the building's past within our space. But most important to us, we've
center for the surrounding neighborhood alive. It's what Trenchermen is all about. Gets food
Pat on Sat., Feb. 21, 2015; Pat's response: We do source as locally as possible. We get a lot o
goods, dairy and meat through local foods http://localfoods.com/ and Natural Direct http://ww
Additionally we utilize: Heritage Prairie, Green Acres, Three Sisters, Genesis Growers, Werp Fa
Ginny is wine director
David Dworshak is chef and partner; Anshul Mangal and Mario Ponce are managing partners;
Located at 2013 West Division in Wicker Park, Takito Kitchen features Mexican-inspired cuisin
Chef/Partner David Dworshak and a complementary beverage program led by GM/Partner Ad
features seasonal shared plates, ceviche, tacos, soups and more with a focus on fresh ingred
flavors, all tucked inside a homemade tortilla. Our food is seasonal and will support local fa
main focus of artisanal tacos lends itself to endless possibilities of ingredients, accompanime
from tacos, our plates are intended for sharing, geared towards a more creative and healthie
food. Chef David; Nick Ronsen is manager
Located at 201 N. Morgan St. in the West Loop, Bar Takito is a Latin inspired shared-plate con
from Mexico, Central and South America. The 3,000 square foot restaurant comes from the s
who opened Takito Kitchen in Wicker Park in March 2013, which includes Managing Partners A
Ponce, Chef/Partner David Dworshak (Carnivale, Spring) and GM/Partner Adam Weber (Trench
Akor). The menu, which uses fresh and local ingredients, features seasonal shared plates, ce
plancha, arepas and more. Staying true to its Takito roots, the menu includes four to six taco
shared plates will be available with tortillas. In line with the restaurants name, Chef Dworsha
elements of the bar together with the food utilizing ingredients like bitters, hops, malt, spirits
complementary beverage program led by Adam Weber offers an expansive specialty cocktail
beer selection.
Joe Heppe is head chef; Art and Tyler Mendoza, Jeff Lake, and David Blitz are managing partn
Genesis Growers, Local Foods, Seedling Orchards, and various other farms; everything they g
http://oakandchar.com/menu#tabb8
Executive Chef: Dave Cooper; Sous Chef: Todd Decker; Brian Andrew Smith is other contact; D
the 2nd e-mail; gets as much local when they can; gets lamb and goat from Mint Creek Farm
(Chef) Michael and Lisa Kornick are owners; Erick Williams is executive chef; Lisa Bonjour is p
event coordinator; Megan Jeyifo is office manager; Casey Carpenter is Sous Chef; Paul Finkelm
wine manager; Jesus Garica is Manager; e-mailed manager Greg Spire on Sat., Feb. 21, 2015
Chicagos only Farm To Table Burger Bar dedicated to wholesome Grass-Fed beef, Free-Range
fruits and vegetables. We are committed to serving our guests as we would our own family. C
Grange Hall Burger Bar Chicago Magazines best new restaurant.
Same owner as Grange Hall Burger Bar - Angela
http://bistronomic.net/hostalt/front-page/; Martial Noguier is majority owner and partnered wi

Our approach to dining is simple- to balance thoughtful dishes with a casual, inviting environ
a bustle of activity. Every day we slow-roast our meats, make condiments from scratch, and
pastries. The menu and daily specials echo the season and we partner with local farms and p
our menu items.
Born in 2003 as the sister restaurant to Big Chicks and nestled within a vintage art deco build
wide range of both classic and non-traditional dishes made from fresh, organic-when-possible
Tweet is to prepare and serve, with love, the freshest, hormone-free, antibiotic-free, organic w
dairy, vegetables and fruit, subject to market availability. Pastured pork and beef also subjec
Gets organic food when available; supports local artisan farmers; Andrew Zimmerman is exec
Schuman is pastry chef; Arthur Hon is wine director; Griffin Elliott is head bartender; gets foo
As a Christian, I decided to take the Great Commission seriously; going into all the world an
Christ. Ive always inquired to God about MORE. What else can I do to spread the love God h
obvious and some more elusive? Well, at the same time I had an equally intriguing dilemma
wife is a vegetarian, my oldest daughter is a meataterian (if that exists) and my other 3 kids
middle. I, myself, like meat, but love vegetarian options such as tofu and fresh veggies. So
feeding my family wasnt easy at all. Most places only served one or the other, and the optio
most times lacked flavor. Then my wife went on a reading spree. She studied what went into
away everything I liked. I said, Oh boy, I better fix this, before I starve! LoL And thus the Li
was created; Always friendly, always Whole, always Organic, & Always Really Really Good J T
Grill; the Light of Christ and Lite Foods all under one roof.
Executive Chef Richie Farina and Executive Pastry Chef Claire Crenshaw invite you to enjoy th
pumpkins, and other fall favorites with tempting takes on cool-weather classics. So much at M
delights let this be the season of compelling new flavors.
Alana Soogrim is assistant GM; Robert Gilbert is GM, wine director, sommelier; grows vegetab
http://motorestaurant.com/farm/
Supports local farms! - http://reddoorchicago.com/about/the-local-folks-we-proudly-support/;

Troy Graves and Christopher Peckat, Bucktowns latest bar and eatery features global comfor
attention paid to a seasonal, locally and organically sourced craft cocktail program. Gets som
Nichols Farms - https://www.nicholsfarm.com/restaurants and Spence Farm; e-mailed Troy on
The Winchester utilizes produce, meats, and artisinal products from local, organic providers;
parties; Katherine is events manager
Certified by the Green Chicago Restaurant Coalition; http://www.fronterafiesta.com/about/env
gets food from local farms
Welcome to Frontera Frescoa fresh, quick-service restaurant concept created by Chef Rick B
spirited regional Mexican delicacies, all time-honored recipes made with natural ingredients a
less. Tortas: griddle-baked Mexican sandwiches with a variety of fillings such as beer-braised
chicken, garlicky shrimp and goat cheese. Huarraches: warm, open-faced sandwiches. Guac
roasted tomatillo guacamole with your choice of toppings. Fresh tortilla chips with salsa. Sou
sandwiches, yogurt bar. At Frontera Fresco, we partner with top-quality local suppliers of all n
produced meats and dairy, organic produce, artisan breads, stone-ground tortillas, and Fair T
Local farms listed
Certified by the Green Chicago Restaurant Coalition; gets food from local farms
Explore the amazing flavors of Mexico at Tortas Frontera. Created by Chef Rick Bayless, Torta
crafted tortas, fresh-made guacamole and hand-shaken margaritas. Chef Bayless has created
to set a new standard for quick-service food. Tortas Frontera combines high-quality ingredien
providers with recipes based on the incredible fare found in Mexico; local suppliers listed
Procuring meat (including all beef, chicken and turkey) from certified humane sources. Anim
fed vegetarian diets and never given growth hormones or antibiotics. Certified by the Green
Coalition; We Compost silver partner - http://illinoiscomposts.org/we-compost/restaurants
Gracie's Caf is a social enterprise of St. Leonard's Ministries. Our mission is to provide men a
experienced the sanctions of the Criminal Justice System, an opportunity to be trained for ca
while offering our friends and neighbors good food and specialty beverages in pleasant and c
Certified by the Green Chicago Restaurant Coalition; e-mailed on Sun., Feb. 22, 2015
Partners with La Farine Bakery, Slagel Family Farms, and Sparrow Coffee Roastery; met Erin a
Fri., Mar. 20, 2015 at 725 Roosevelt Rd.; Drew Gordon Davis is GM and COO; met Hunter at G
Accelerator event on Mon., Apr. 27, 2015
Barbara and Matt are mother and son; A warm, inviting atmosphere draws you in, while food
welcome you to stay awhile. Fresh, artisanal ingredients take center stage on the menu. From
events for larger groups, our engaging staff is always happy to see you and ready to serve. E
2015
Chilam Balam is a sustainably minded BYOB restaurant serving Mexican shared plates with a
strive to provide the tastiest and freshest ingredients while preparing our dishes and other al
additives and ingredients (corn syrup, msg, etc). The name Chilam Balam loosely translates
Priest" in the Mayan language. We chose the name because it referred to the prophecy of the
to an end in the year 2012. It didn't mean our planet was going to explode, it just meant that
to finish the natural resources Mother Nature so humbly provides. Unless we start thinking lo
Jaguar Priest will get us! Works with local farms - http://www.chilambalamchicago.com/chilam
Driven. In one word, describes Soraya Rendon, Owner of Chilam Balam and Shaman. Leaving
& the solace of home in Mexico City, alone she came to the United States at the young age o
the American Dream. With only a couple hundred dollars to her name, she immediately devis
into action. Local farms listed - http://www.shamanchicago.com/farmers.html
Gets all meat comes from Slagel; tries to get the rest of the food from local bread; gets bread
Frank is executive chef; Pure ingredients, organic eggs, espresso bars, fresh squeezed juices,
marmalades, home made ketchup, everything from scratch were foreign terms in the breakfa
is not local is cod fish and honey; gets other food mostly WI, MI, IN; talked to Amanda on Sun
mentioned Food, Inc.; took my e-mail and said the chef would e-mail me; uses Pete's Fresh M
From our network of local farmers, specialty artisans, eccentric foragers, and dedicated fishe
each dish to the highest level of execution; e-mailed on Sun., Feb. 22, 2015
At The Burger Point, we are committed to providing customers with all natural, hormone, ant
free meats. We are proud to have partnered with the Rain Crow Ranch to provide our custom
that is unlike any other. We are passionate about our food and the way it is prepared, from th
kitchen, to your plate, we are committed to freshness and continue to be an advocate for the
animals and the environment. Right now, there is a very limited number of American farms th
grass fed beef. We are proud to be one of the few restaurants in Chicago that can honestly m
up. All of our burgers (beef, chicken, and turkey) are ground fresh in house which guarantees
all the time.
Our sustainable products are beneficial to your health, advances the palate, and embody the
obtaining the best quality product possible. The less your food travels, the less it has to be p
inspire everyone to take a look at the ease of procuring local products and make life much be
For over 35 years, The Heartland Cafe has been serving good, wholesome foodfor the mind &
Rogers Park and beyond. The Heartland takes great care and effort in finding local, organic,
conscious, fairly traded ingredients whenever possible. During season, our fruits and vegetab
through our certified organic farm, Earth First Farms in SW Michigan, and other small, organic
Compost silver partner - http://illinoiscomposts.org/we-compost/restaurants
Originally a butcher shop, this location has catered to Southport Corridor and Wrigley since 1
tradition and history, The Butchers s Tap provides our neighbors with locally grown products
Taking a cut out of the butcher shop experience, our customers will enjoy non-processed, loc
and cheeses. We serve only the finest ground meats that are farm raised and 100% grass fe
range Amish chicken. By nurturing the environment and preserving the craft of food artisans
local agricultural economy and contributing to change that will one day make cleaner, nutriti
available to everyone.
FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera & Coa
of France, Italy and Spain. Our menu is centered around selected farms and ingredients for t
seasonality including the following local farms: Living Water Farms, Harmony Valley and Pirro
Zizis Cafe in Chicago is a Turkish and Mediterranean restaurant where everything is made fre
have homemade salads, sandwiches, wraps, pides, desserts and more.
We build our ice creams from the ground up with milk from grass-grazed cows and whole ing
bake, peel, chop, skin, pulverize, and blowtorch ourselves. We use no flavorings, chemical dy
cream mixes. We cut no corners, we take no shortcuts. We never have, we never will. We are
Corporation endorsed by the international nonprofit B Lab as a company that meets rigorous
environmental performance, accountability, and transparency. More than a decade ago, we c
making the best ice creams we could imagine. To that effort, weve always bought as many i
directly from farmers, distillers, brewers, and producers. Works with local farms - https://jenis
Big Bowl locations have many commonalities in menu and in a commitment to sustainability,
in staff, community and local ingredients. Get to know your local Big Bowl in Illinois, Minneso
Entertain you restaurant
Uses Gunthorp Farm
Girl & the Goat opened in summer of 2010 with the goal of serving a family style menu of tas
with global influence in a fun and lively setting that makes our guests feel at home from the
door. To enhance the experience we offer a selection of wines from around the world with a fo
a rotating list of craft beers with a celebration of local Chicago breweries and a list of fun coc
bartenders. The menus are extensive and have a little something for everyone, and our staff
the perfect dining experience for every guest that joins them. We also source from: nichols .
. slagel . three sisters . klug
Grass fed, all natural angus beef
GRANDMA J'S OPENED ON JUNE 6,2012. THE IDEA WAS TO BRING A COMFORTABLE COZY BRE
TO HUMBOLDT PARK. A PLACE WHERE YOU CAN GET ORGANIC MEAT AND MOSTLY LOCALLY G
GREAT COFFEE AND A EVEN BETTER ATMOSPHERE.
23-year-old Corrin set out to add magic to the fresh food business. The idea? To create a rest
people all over the world live healthier and longer lives by making healthy food affordable an
mission was clear: to eliminate the excuse that people don't eat well. With mission in hand, F
store in Toronto in 2005 met by massive lines. E-mailed on Sun., Feb. 22, 2015
Also at Green City Market; e-mailed on Sun., Feb. 22, 2015; response from Brad on Sun., Feb.
small percentage of our food from local farms and we exclusively use small local vendors. If y
on the farmers we use please check out the Green City Market web sight
In our grocery, we always start our search locally. There has been a groundswell of artisan fo
the windy city we love this. Supporting our local foodies, bridging the gap between them an
bringing them in for tastings, all the while presenting their product on our blog, and/or Faceb
Good Food Merchant's Guild
We only use fresh chicken, never frozen, no steroids or antibiotics, with 100% natural flour an
battered chicken strips. Just the way Great Grandmother Mildred made them back on the farm
strips are marinated in a special batter for 24 hours before being dipped in our homemade flo
mailed on Sun., Feb. 22, 2015
Katherine's upbringing on a small Wisconsin farm led to an appreciation for fresh, delicious p
local and organic ingredients creates unparalleled, intense flavors. At Katherine Anne Confec
anything that your grandmother wouldn't: no artificial ingredients and no corn syrup. We also
whenever possible. Member of Good Food Merchants Guild; met Kelsey on Fri., Mar. 20, 2015
725 Roosevelt Rd.
Matt Sliwinski showed his penchant for that first meal of the day narrating Longman & Eagles
culinarymainstay that it is today. Through Chef Jared Wentworths watchfuleye, Chef Matt tu
tobrunch at The Promontory. E-mailed on Sun., Feb. 22, 2015; Diana Hawkins replied back o
said: "We do! I asked Chef to provide a list and this is what he came back with: Slagel Farm
Farm, The Plant, Urban Till, LaClare Farm, Painted Hills Farms, Green Circle Farms; I hope this
West Loop Salumi opened in 2013 as Illinois' first USDA salumeria. Salumiere Greg Laketek tr
famous Massimo Spigaroli only to keep to his Itallian roots and the salumi traditions. West Lo
to the West Loop neighborhood, where it resides in Chicago. Using old world Italian traditions
Loop Salumi a unique niche to the American salumi and charcuterie industry. We pride our se
ingredients, casings, procedures, and especially the quality of our meat. Salumi are Italian c
made from pork. Salumi includes bresaola, which is made from beef, and also cooked produc
prosciutto cotto. Salami is a specific type of salumi. Uses Slagel Farms
You want to know where your food comes from? We can tell you. We partner with family farm
pictured on the left) that follow time-honored, sustainable practices. Together, we are steadil
of heirloom varietals we grow, relearning the art of our forefathers to cultivate these culinary
Pantry grew out of Lee Greenes passion for stories: the stories of bygone eras, evoked by tra
heirloom crops. Hooked on these stories after studying in Italy, she joined the management t
biodynamic winery in Tuscany. Deeply involved in the challenges small quality farmers and w
she developed the idea of a food brand, that would highlight historic varietals, growing region
sense of place. And so, Scrumptious Pantry was born. Received Slow Food Chicago's "Snail o
http://www.slowfoodchicago.org/index.php/connect-with-the-community/snail-of-approval/
We feature Southern heirloom cooking with a focus on sustainably grown heritage and heirloo
sustainable seafood, and contemporary American kitchen techniques. Chef & co-owner Paul
forward-thinking cuisine grounded deeply in the rich and diverse heritage that is the Souther
history to bring you food that is as refined as it is down-home satisfying. Paul Fehribach is Ex
owner of Big Jones. Throughout his career Paul has supported the farm-to-table and slow food
do because I want to see nutrition, sustainability, and humane treatment of farm animals bec
which we judge food - not cheap price, industrial consistency, or marketing dollars spent. We
treating the land and our animal friends better." Gets some of their food from Nichols Farms
https://www.nicholsfarm.com/restaurants
Gets their food from local farms - http://www.carriagehousechicago.com/our-cuisine/producer

(based in MN) is director of events
Located in a 1920s historic landmark building, The Bedford is rich with architectural history,
classic Chicago touches. Many original elements from the 1920s remain intact throughout th
Vault, with its magnificent copper safety deposit boxes and steel doors, offers a remarkable s
Underground but not exclusive, The Bedford offers a full night-life experience. Enjoy a drink,
music. Sip on signature cocktails in the one-of-a-kind bank vault lounge, have a beer at the s
delectable cuisine in the intimate dining room. Each space offers a unique, affordable luxury
Park. Carriage House is sister property; Claudette Guillermo (based in MN) is director of even
Lockwood Restaurant, located in the historic Palmer House Hilton, is a perfect destination for
an elegant environment. We offer a truly unique, locally- and seasonally-influenced menu, ins
garden and apiary. In addition to the delicious cuisine, we are proud to offer an extensive win
restaurant is open for breakfast, lunch, dinner, and afternoon tea, and the Bar at Lockwood is
and travelers. In addition to the main dining space, Lockwood offers a stunning private dining
Gasbarra
Inspired by the warmth and importance of community found on the Hawaiian Islands, solas m
flavors, philosophies and cultures of Hawaii while using locally raised ingredients and suppor
blend of culture and community allows for a distinctive dining experience in the North Center
that is unparalleled by any other.
Terzo Piano is committed to serving local, organically grown produce and farm-raised meats a
Fork program sources our ingredients fresh from small vendors within 150 miles of the restau
produced in our kitchen is made from scratchits part of how we offer our guests the highes
meal every day. Our support for local producers continues at the bar, where we feature libati
and breweries. We celebrate our commitment to all things fresh and local throughout the ye
special Eat Local Challenge prix-fixe menu; in the fall, we celebrate the farms we love with
Works with local farms - http://www.terzopianochicago.com/LocalCommitment.htm; Tony Man
Kathy Mantuano is wine expert
Executive Chef Jose Orvalle adds an interesting and delicious twist to every dish he makes. H
stems from his familys work in the restaurant and hospitality industry. Jose is self-taught, lea
from the restaurants where he previously worked, including Tutto Posto Mediterranean Table
Tre Soldi as Sous Chef in 2012 and was promoted to executive chef in 2014. Jose has a passio
prepare dishes with well-defined flavors and textures that achieve a very high level of culinar
enthusiasm about Italian cuisine, especially Artisan style pizza and house made pasta, is alw
use of locally sourced farm-to-table ingredients. In addition to extraordinary flavor, Joses bea
please the eye as well as the palate. Our menu reflects the seasons and changes frequently
supporting local farmers and organic products. E-mailed on Sun., Feb. 22, 2015
Coco Pazzo Restaurants celebrate the Tuscan inspired Italian dining experience. Using only th
seasonal selections include both classic and contemporary dishes that highlight the simple h
n 1992, Jack Weiss opened the doors of Coco Pazzo in the River North area of Chicago. This w
restaurant to focus on the straightforward seasonal cuisine of Tuscany and since then Coco P
memorable dining experience for business professionals, celebrities, politicians and those jus
special occasion with friends or family. Over the years, Coco Pazzo has received numerous ac
their classic yet contemporary Tuscan menu, expansive all-Italian wine list, beautiful loft sett
service. The Italian government even bestowed Coco Pazzo with the Italian Seal of Approval b
Opened in Chicago in 2008, Epic Burger is a privately owned business founded by David Fried
since 1983. There are currently seven locations, six of which are in downtown Chicago neighb
in Skokie, IL at the Old Orchard Mall. Epic Burgers big idea is to offer more people an opport
processed, all natural food at a reasonable price. At the same time we would like to stimulate
food is raised, grown, transported, processed and packaged. We feel that the more people ca
the better for their health and happiness, as well as the health of our planet. We chose the m
meals hamburgers and french fries. Preparing these items without drugs, artificial colors an
phosphates, preservatives and numerous other additives found in our everyday foods, we ca
delicious. E-mailed on Sun., Feb. 22, 2015
Betty Alper, a young pastry chef and recent graduate of New Yorks famed Culinary Institute
embark on her dream business a vegan bakery when she became stricken with an illness
to work. She learned that she had Celiac disease, a debilitating reaction to gluten, which is a
certain other grains, and key ingredient in most baked goods. The disease had been more or
triggered by all the luscious baked goods that surrounded her. Undeterred, she experimente
flour that brought the same fluffy texture as wheat flour, and the bakery was alive again, this
gluten-free organic bakery and restaurant. Her uncle and grandfather, architects from the firm
with the innovative design firm 2 Point Perspective to create a LEED-Certified home for the re
The Balanced Kitchen, now open for carryout, lunch, dinner from Tuesday thru Saturday. Our
available by reservation only. All the food is truly delicious, and prepared without gluten, dair
Stop in for a unique and satisfying dining experience.
We strive to be BER in all that we do! Its an ever-evolving goal, because being BER mean
innovations and ideas that will have a positive impact on the well-being of our Team, Commu
Investors; anyone who has a stake in our business. But our core purpose always remains the
tasty food, provide healthier nutrition on the go, and do it with the smallest environmental fo
we are not another careless chain. Were a link to something better. Uses Costanza Farm, Ea
Greiner Farms, Testa Produce, Emil & Son - gets organic beef, turkey, and free range chicken
http://hannahsbretzel.com/partners; http://www.earth911.com/food/hannahs-bretzel-chicagoWe Compost Silver Partner - http://illinoiscomposts.org/we-compost/restaurants
Both 676 Restaurant and Bar and Cafe 676, our seasonal sidewalk cafe on Michigan Avenue,
ingredients from Midwest and local farmers whenever possible. The fare at these restaurants
and sustainable - local food treated the way it was intended. Chef Anthony Herve accentuate
an ever changing selection of hand-made house charcuterie, produce from rooftop gardens lo
the Omni Chicago Hotel and pork from the exclusive Acorn Edition IV pig out of Norwalk, Iowa
culinary team's dishes will bring back memories of fishing from the dock for bluegill, hunting
summers spent picking apples from the orchard trees hoping not to get caught and standing
jarred food under grandma's basement stairs. That is the Midwest. That is 676. Local farm pa
Lakes fisheries, Midwest cheese makers such as Capriole Farms (Greenville, Indiana) and Zin
Arbor, Michigan). We also support Chicago's only year-round farmers market and promote loc
chefs by connecting them to the public through educational programming and special events
views of Chicago's famous Magnificent Mile, this unique restaurant experience is augmented
as jars, copper, communal plates and a bit of nostalgia of the foods you remember as a kid. 6
practicing environmental wellness initiatives because we feel our guests need to know where
how it is grown and who is growing it. All menus and to-go materials are made of 100% postmaterials. Works with local farms - http://www.676restaurant.com/local.html
Cellar Door Provisions are three people who never wanted to own a restaurant. Tony was purs
Philosophy while dabbling in food and wine and digging deep into the craft of naturally leave
was seeking a break from the high paced kitchens of his 20s (Binkleys most of note); Justin
make food production and preparation better at home in the midwest (Sanford and his own T
an internship at Noma. There is a food cooperative in the Logan Square neighborhood of Chi
the produce is outstanding and the collective vibe is really something. Chatting in the aisles
three started thinking: what if we made some bread together, did some dinners together, an
together, collaboratively as a group, and took the time to make the food we serve up someth
around.
In May 2013, Aldo Zaninotto and Cameron Grant met for the first time. Exactly a year later,
opened their first restaurant together. Osteria Langhe is the fast fusion of slow food and fine
partnership dedicated to the serious appreciation of locally-sourced fresh meats and produce
traditions of Italys Piemonte region, paired with the incomparable heritage of Northern Italia
At Sol Caf, we thrive on satisfying every customers cravings and needs, from a quick drip c
place to chat over locally made treats with friends. We celebrate the unique qualities of coffe
menus inspired by the cross-cultural regions where our products are grown. With an emphasi
locally sourced products, we offer light meals and delicious snacks for a range of appetites. W
member of Chicago's renown food and beverage scene. However, being a part of the Rogers
central part of who we are. Rogers Park is home to international cultures with residents speak
languages from around the world. Rogers Park has a rich history of art, music and community
to continue this legacy through community involvement. If you frequent coffee shops, you a
the rotating gallery concept wherein a variety of artists showcase their work. At Sol, we delib
artists with a unique approach to their art and how they use it as a medium for expression. M
display their work at Sol are local to Chicago and even our home neighborhood, Rogers Park.
form partnerships with artists outside of Chicago who share our community-centered philoso
Peterson Garden Project, Family Matters Teen Boys Drum Circle, Housing Opportunities for Wo
Matters Teen Girls
We believe that you should feel good about your foodwhere it comes from, how its prepare
by whom. So when you eat our chicken, our sides and desserts, we hope youll spend some t
ideas behind every bite. Like whole Amish chickens that we butcher in-house, dairy and prod
farms, and ingredients from like-minded, local businesses. We serve only humanely raised, a
from Miller Amish Farms in Indiana. Our trained chefs start and finish with whole chickens, no
chicken parts. We butcher the chicken right here in our kitchen, brine and batter it, and fry it
free canola oil. Youll probably notice that the chicken we serve you with the exception of th
boneless. That might strike you as weird. We thought so too. But after countless taste tests, w
was even tastier that way. Plus, now we get to use the bones for other great stuff like golde
use in delicious soup specials and our smashed potato gravy. And we don't stop at awesom
cheese in our pimento mac n cheese, to the toffee in our cookies, to the cornmeal in our mu
butter, we responsibly source ingredients from small farmers and like-minded, local business
Does it cost more? Yes. Is cooking, serving and eating real food worth it? Absolutely.
Rosebud Restaurants is pleased to introduce Joe Fish the latest venue in the next wave of res
Rosebud Restaurants opens today. Located on the corner of Dearborn and Illinois, in the hear
combines traditional Rosebud hospitality and fresh cuisine in this new contemporary setting.
Chef Joseph Farina, Joe Fish offers a menu of contemporary fare stemming from the regional
made with fresh, locally sourced ingredients and infused with the characteristics of modern A
Additionally, Joe Fish has partnered with Chicago based Bang Bang Pie Shop to supply the bis
named among the best biscuits in the U.S.
Bottlefork, from Rockit Ranch Productions partners Billy Dec, Brad Young and Arturo Gomez, a
Executive Chef Kevin Hickey, is a comfortably stylish New American bar and kitchen showcas
globally inspired cuisine & cocktails. Supports Growing Power; gets food from Nichols and Mi
on Sun., Feb. 22, 2015
Rockit Ranch Productions is a restaurant and nightclub development and management comp
entertainment marketing, promotions, branding, public relations and operations. We are a se
specialized individuals who pride ourselves on learning from the past, living in the present an
the culinary and entertainment industry.
Located on the edge of Logan Square, Table, Donkey and Stick is a neighborhood restaurant o
a unique selection of beer, wine and spirits honoring the eating and drinking traditions of the
been recognized as one of the best new restaurants in the city by Chicago Magazine, Fodors
was rewarded a Bib Gourmand by the Guide Michelin. Chef Manley's menu features creative
inspired by the mountain cuisines of France, Italy, Switzerland, Austria, Germany and Sloveni
rotating selection of chartuterie and artisan cheeses. The kitchen works with local farmers an
whenever possible, and all breads and charcuterie items are made in-house. Supports Growi
Driven by the seasons and our local farmers, White Oak Tavern is a community minded taver
food & drink in a rustic yet elegant setting. We are a passionate, knowledgeable team who p
hospitality and is committed to supporting its community of farmers and producers to create
wholesome and regionally inspired food possible. Local farms listed - http://whiteoakchicago
Supports Growing Power
Ryan mccaskey is chef/proprietor who replied back on Sun., Mar. 1, 2015 and said: "Yes we d
We source the best product we can when available. Here are some of the people we use now
Greenhead Lobster- Stonington, Maine, Ora King Salmon- New Zealand, Veta La Palma lubina
Werp Farms- Buckley, Michigan. Chef's Garden- Huron, Ohio, Urban Till- Chicago, Chef's Local
Odd- Chicago based local forager, Slagel Farms- Fairbury, Illinois, Gunthorp Farms- Lagrange,
Farms- North Adams, Michigan"; A native of Saigon, Vietnam and raised in the northwest sub
McCaskey discovered his passion for cooking at an early age. As a youngster, he would watch
recreate handed-down recipes, helping her out as he could, and his interest was piqued. He b
by age 14, McCaskey was the family cook. Lucky to have traveled extensively throughout his
was exposed to many different cultures and flavors, and to this day employs a multi-cultural
Client of Sara Gasbarra
Were inspired by Villa Nellcte, the French chateau where the Rolling Stones recorded Exile
1970s. Over several years, between recording sessions (and bouts of debauchery), the band
would gather over gigantic, hours-long meals prepared by a chef who sourced each days ing
markets. Like its namesake chateau, Nellcte is is both opulent and approachable, a neighbo
wrapped in high-energy elegance. Its a place where friends convene over food and drinks pr
seasonal, house-made ingredients in a setting that feels special all with a killer soundtrack
background. Client of Sara Gasbarra
"At STATE, youll be welcomed by our sleek, sophisticated design and friendly, dedicated staff
to share the bar with others or have a booth to yourself, cool, refreshing drinks and delicious
moment away. With 124 flat-screen HDTVs, youll never miss a moment of sports action or br
not enough for you, check out our high-speed computer terminals that connect to the world b
open-air windows to welcome the sweet summer breeze and a warm, inviting atmosphere to
STATE has all of Chicagos seasons covered. So, whether you want one thing or you want it a
your choice. Come and join us here at STATE."
Gets food from Gunthorp farms; gets food from sources within 200 miles; e-mailed on Sun., M
Roper replied back on Sun., Mar. 8, 2015 and gave list of local farms
E-mailed chef Aaron Arnett on Sun., Mar. 8, 2015; Twenty years ago (as of 3/15), Chef Scott H
Francescas Restaurants. He has established himself as one of Chicagos most iconic restaura
continues to grow, winning fans and accolades across the country. Harris has earned a stellar
business leader, developer of talented people and a generous contributor to his community. G
Farms; e-mailed Massimo and Dan on Mon., May 18, 2015; Massimo responded back on Tues.
source out from few local farms, and also we are involve with Kershaw farm in South Elgin wh
forward be involve also on picking the seeds and planting as well, then we also use Nichols fa
sister restaurants Davanti Enoteca and Wagner Farm in South Naperville. During the off mon
Fresh company"
Located adjacent to Kimpton's Hotel Monaco Chicago, South Water Kitchen resides in what us
Water Market district, where the city received and distributed the fresh produce that arrived
In acknowledgement of the areas market history, Chef Waysok personally buys his produce a
host of local purveyors to create menus that are always seasonally fresh. His recipes are bas
Midwestern recipes he grew up on: Braised Durham Ranch Buffalo Shank, Bourbon Braised Po
Grilled Rabbit Sausageplus a vast selection of delicious, fully gluten-free options at every m
too!). In the tavern, its happy hour all day, every day, with daily specials on drinks and bar b
Chicago day, nothing beats a spot on our coveted outdoor patio, where the people-watching
join us?; e-mailed on Sun., Mar. 8, 2015, but e-mail got returned; then called and gave my e-m
food from Slagel Farms
Brendan Sodikoff, a former corporate chef for 'Lettuce Entertain You' whose resume includes
and Alain Ducasse, is behind this casual, relatively affordable eatery in River North. Sodikoff's
philosophy easily translates to comforting dishes such as simple gnocchi with brown butter a
roast with red wine. Rather than a lengthy list of appetizers, the menu starts off with three "o
including roasted bone marrow with red-onion jam. Salads and vegetables get plenty of atten
such as shaved raw veggies in champagne vinaigrette and slow-braised kale with white bean
http://www.littlefarmontheprairie.com/featured.html; e-mailed on Sun., Mar. 8, 2015 and Sun.
from Spence Farm and Gunthorp Farms
http://www.yelp.com/biz/the-library-chicago; http://www.thrillist.com/drink/chicago/how-to-ge
Uses Little Farm on the Prairie and Mick Klug Farm; listed on Hogsalt
Listed on Hogsalt; gets food from Spence Farm
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Hogsalt
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Hogsalt
Now in our 13th year (as of 3/15), flying saucer continues to serve up made-from-scratch, org
comfort food for vegans & carnivores! we strive to use the best ingredients possible and are
establishment. we are a small, casual breakfast & lunch neighborhood restaurant open seven
offer catering and often do fundraising for our neighborhood heroes and heroines. our menu
sure to keep in touch. Gets food from Heartland Meats
Located just three blocks from Millennium Park, Atwood is fortunate to be housed in Chicago
Building, a glass-and-steel marvel built in 1895. A structure this formidable deserves an exce
match. Thats why we locally source as many ingredients as possible and adhere to the Mont
seafood sustainability standards. We believe that a restaurant is more than just a place to ea
and savor each individual ingredient, and to honor the unique preferences of each of our pat
warm hospitality come together at Atwood for the ultimate experience.
Bistro Campagne is a warm and friendly neighborhood restaurant in the tradition of a true Fre
beginning in 2002, late restaurant founder, Michael Altenberg, and the Bistro Campagne staff
and express that ephemeral quality found in favorite small neighborhood bistros in Paris and
welcome, ease, fun conversation & of course excellent food. The setting is a charming blend
and lively Gallic spirit. It is the food, however, that is at the heart of a great bistro, and Chef
Altenbergs legacy by offering a seasonally changing menu of classic bistro fare that is based
he can find. His continued commitment to organic agriculture leads him to seek products from
throughout our Midwestern growing season, and from organic farms on the west coast throug
Campagne is committed to the use of organic food products and strongly supports the sustai
agriculture movement.
Lettuce Entertain You restaurant
Tina Majethia replied back on Mon., Mar. 9, 2015 and said, "Our pork and burgers are from Sl
Central Illinois. Some of our produces is provided from Nichols Farm in Marengo, Illinois. In a
sustainable." In a city renowned for great restaurants, 312 Chicago stands out for its ideal lo
atmosphere and the critically acclaimed contemporary Italian cuisine of Chef Luca Corazzina
Chicago in the Loop, 312 Chicago boasts iconic city views, an extensive wine list and a super
signature crafted cocktails act as perfect complements to Chef Lucas creative antipasti, hou
seafood, and grilled meat dishes. But its not just our food were passionate about; what we r
guests: seasonal menus and daily specials feature an array of vegan, vegetarian and glutenis eager to accommodate any food allergy or special request.
In May 2014, Ceres Table opened in Chicagos bustling East Lakeview neighborhood. Chef Gi
introduced Ceres Table in Chicagos Uptown neighborhood in 2009, joined forces with All Day
Struif, a Chicago restaurant veteran, to expand upon the successful concept that was previou
Restaurant in Chicago magazine and earned four consecutive Bib Gourmand awards from th
Guide. The restaurant features regional, Italian-inspired seasonal plates that pay homage to
heritage with respect to the technique, process, and history of his native cuisine. A reflection
Chef Scurato has forged meaningful connections with Midwestern farmers in the spirit of coo
and sustainable ingredients. In the new, larger space, Chef Scurato has expanded the menu
including homemade pizzas cooked to perfection in a newly installed wood-burning oven that
restaurant. Local farms listed - http://www.cerestable.com/PAGES/community.html
Conveniently located in the North lobby of the Historic Chicago Board of Trade Building, Cere
operated by restaurateurs celebrating their fifth generation of restaurant ownership in Chicag
1967, to bringing the freshest ingredients possible to the financial district. This year, Ceres h
Road Farm in Elburn to grow organic produce for our famous soups, tossed to order salads, an
Ceres and Cellars Market, our lower level food emporium, our recipes have been passed dow
generation. While our numbers are large, serving several thousand people a day, we still do t
way, making dishes from scratch using the highest quality ingredients. According to one rev
Patio is the best kept secret in the loop. Hefty cocktails, great bar snacks and plenty of peo
the place to be for after-work cocktails or a light supper before the train.
Chicagos hottest food emporium located in the lower level of the historic Chicago Board of T
completely remodeled and ready to serve you the finest home cooked meals in the loop. We
stations to choose from including our now famous 100-item salad bar featuring organic locall
new soup station with four rotating soups made fresh daily by our team of chefs. Check out
Kung Pao rice bowl if youre in the mood for spice. Enjoy real Southern BBQ, featuring house
with honey-buttered cornbread, an updated bakery kiosk with ten unique cookies, and a com
for meals on the run. And dont forget to start your day right with a full breakfast menu cook
wait. Whatever your mood the new Cellars Market has something for everyone. Gets some
Klug Farm
In 2004 we embarked on the project to build Alinea with a meeting and a handshake. Exactly
later Alinea opened. Along the way we questioned nearly every aspect of a restaurant from
walks in, to the tables, centerpieces, and serviceware, to the menu upon egress. Since open
operated Next and The Aviary, wrote and produced two award-winning books, developed and
dynamically priced ticketing software for restaurants, given talks on the culinary arts and bus
the world, and managed to remain friends and enjoy the process. Our core thoughts on the g
cuisine can be summed up more simply than one might imagine: Fun and Delicious. Impleme
requires imagination, hard work, and a dedicated team of nearly 200 amazing people. We ar
innovation in both the culinary arts and business and will continue to develop new restaurant
occasional consulting when unique, compelling opportunities can be created.
The Aviary is where cocktails and service are given the same attention to detail as a four-star
bartenders are trained as chefs; where the produce and herbs are carefully sourced and proc
the name and branding of the spirit mixed is less important than its actual flavor; where drin
consistently in a state-of-the-art drink kitchen; where innovation and tradition are both honor
and operated by chef Grant Achatz and Nick Kokonas.
http://www.thrillist.com/drink/chicago/how-to-get-into-secret-bars-in-chicago?vortexd=65; Lo
one of the most exclusive rooms in town, the entrance to this Grant Achatz-backed den of $2
by invitation only. A workaround? Book a private party for up to 16; then they have to let you
around upstairs for an invitation, or book the room for a private party.
Graham Elliot Bistro is the third restaurant from Chef Graham Elliot. With focus on the techniq
Graham Elliot Bistro brings the "perfection of simplicity" to the table. Local, farm fresh ingred
seasonal menu paired with small production wines and craft beers. Chef Elliot's genuine, app
along with his love of food and music is the inspiration for the bistro.
Handlebar serves made-from-scratch vegetarian and vegan comfort food for breakfast, lunch
week. We are a small, casual neighborhood restaurant with a full-service bar and beer garden
trade coffee, serve all organic eggs, and source produce from local farms. Handlebar has bee
and good times in Wicker Park since 2003. E-mailed Celia on Fri., Sept. 18, 2015
E-mailed general manager Matt on Sun., Mar. 15, 2015; Over the years BOKA has been home
and we are thrilled to announce that our kitchen is now directed by Executive Chef and Partn
this level need not be reserved for special occasions, and the new menu features a range of
anytime you have time spot. Beyond the plate, BRG founders Kevin Boehm and Rob Katz a
thorough redesign and reconnecting of the interior. Led by Simeone Deary Design Group, the
guarantees a completely new experience and level of comfort for diners looking to grab a pre
relaxing night out. Vice President of BOKA Restaurant Group, Ian Goldberg, explains We have
that reflects our neighborhood, our city and our sincere desire to see everyone more often.
Wed., Mar. 18, 2015 and gave list of some of the farms: Genesis Growers, Odd Produce, Kilgu
Farms, Mick Klug Farms, Nichols Farm, Rare Tea Cellars, Seedling Farms, Slagel Family Farms,
Including our house-made ketchup & pickles, The Bad Apple is proud to serve all natural ingr
item, and our burgers are crafted from hormone free all natural meat by famed butcher Pat L
manager (female) on Tues., Mar. 17, 2015; said they get their produce from Farmer's markets
use Local Foods
Molly Cronin, office manager, e-mailed back on Tues., Mar. 10, 2015 and said "We work with L
produce. They work with local farms to supply ingredients to restaurants in the Chicago area.
vendors at the Green City market during the peak growing season."
The Bar on Buena supports the local food movement. E-mailed on Sun., Mar. 22, 2015
Nestled in the heart of the Ravenswood, Lincoln Square and North Center neighborhoods, Fou
world yet innovative drinking and dining experience in the northwest Lakeview area. Its hig
is designed to complement a comprehensive yet distinctive selection of beers, wines, whisky
emphasis on local and regional distilleries, craft beers and a fine selection of artisanal foods
connoisseurs. Our fully landscaped rooftop garden opened last summer to rave reviews. We
the winter, but we hope to reopen at the first signs of Spring. Dcor in the form of handcraft
and a seating alcove with a fireplace reflects a comfortable, old world theme. The unique, as
seating areas with individual ambiences. Fountainheads Barrel Room is perfect for a small pr
be available for public use when not reserved. The food menu is designed around the bevera
can count on a well-balanced dining experience no matter the combination of dish and drink.
Fountainheads broad beverage menu can rely on an educated, approachable staff to make r
featured menu item, Fountainhead offers large shared plates with regionally themed hot and
owner/manager Aaron Zacharias of The Bar on Buena at the helm, Fountainhead is the desti
aficionado on the prowl for their favorite or rare libation, as well as for the casual customer s
uncomplicated hangout. Talked to and e-mailed Ross (the sioux chef) on Wed., Mar. 25, 2015
Chicago's premiere German restaurant and beer hall. The Radler is modern German cuisine u
and produce served in a communal and social atmosphere. Our relaxed menu features hand
imported beers alongside Chicago's first aged beer program. Had dinner on Tues., Mar. 24, 2
following description: Please join us and our very special guests, Chef Kevin Willmann of Farm
Louis, Lagunitas Brewing Co. and Chicago Distilling Co., for a four-course, family-style meal fe
breed Mangalista pig. All proceeds from this dinner will benefit Growing Home, Inc. Met Mike
Logan Square Farmers Market on Sun., June 14, 2015
Adam will admit that he makes an ugly woman. He will also confess that he hated the texture
tried an heirloom at a local Farmers Market for the first time. After the experience, Adam ma
only the best, local ingredients for his guests, creating a seasonal farm-to-table menu.
Menu says "We support local, sustainable & organic sources; gluten-free options available."
2015
Kinmont is the very first sustainable fish and seafood restaurant in Chicago. We believe in eth
and feature rough fish some of the most sustainable on the planet. Our menu is ever-chan
seafood daily and supplement local fish with ethically sourced product from both coasts. Our
salmon fly-fishing lure known as the Kinmont Willie, which was widely used by the passionate
sportsman's clubs. These club members are widely viewed as the first environmentalists in A
ethical fishing and hunting practices and strict conservation tenants. Their ethos is at the cor
Ampersand is a small, ever-changing, pop-up restaurant/bar and test kitchen space. At Amp
kind events that happen for one or two nights only with a limited number of tickets. Ticket p
the pop-up but range from $15-$250/ticket. No pop-up event is the same, however most eve
beverage of some kind (always delicious) and a one-of-a-kind experience. Please check detai
events. Gratuity is usually included in the ticket price. Every event is different, however, sinc
intimate space that is designed to be interactive, we encourage conversation between the ho
Ampersand is tucked away inside of Kinmont restaurant at 419 W. Superior Street, Chicago IL
Kinmont, tell the host youre attending an Ampersand event and theyll escort you to our hid
only open for pop-ups and test kitchen happenings. It is not an every day functioning restaur
The events that happen here are small and designed to be intimate. We can only seat 30 gue
45 guests for cocktails.
Coming soon
Welcome to Mindys HotChocolate Restaurant and Dessert Bar. While we know that you have
wholly commit ourselves to exceed your expectations in all areas of your dining experience.
walk through the front door, it is our goal to provide you with an atmosphere that is comforta
exemplary service and an evolving array of high-quality, seasonal and locally-sourced food, d
constantly search for new and exciting purveyors, ingredients and presentations. Through ou
farmers and friends, we are able to connect the producer to the consumer and provide a uniq
adventure.
David Burkes Primehouse redefines the modern American steakhouse by pushing the envelo
The menu is marked by notable and whimsical dishes that are signature to the eclectic and in
David Burke, such as Pretzel Crusted Crab Cake and Wagyu Beef Sashimi on Himalayan rock
own his own bull, Chef Burke's commitment to quality is evident in the USDA prime grade, ha
in David Burke's Primehouse. The meat is dry-aged in a Himalayan salt-tiled aging room on p
perfectly marble-ized, tender beef with a rich depth of flavor. David Burkes Primehouse feat
focuses on seasonal, local and organic ingredients and inventive dishes that reflect evolving
Highlighting the entre menu are the award-winning 55-Day Aged Rib Eye, Bone-In 20 oz. So
and Butter Poached Lobster.
Born and trained in Germany, Chef Christopher Tong has been creating distinctive contempor
French cuisine for more than twenty five years. After he was recruited to join the culinary sta
winning restaurant in Chicago, he continued his career at prestigious establishments around
Walt Disney Swan Hotel in Orlando, the world famous Polo Lounge at the Beverly Hills Hotel i
Sutton Place Hotel and Palmer House Hilton in Chicago. Early on, he became a favorite of cel
entertainment and sports. Some of the first to recognize his skills were: Michael J. Fox, Denni
Nancy Reagan, Cher, and the King of Jordan. Chris also served teams in the NBA, NFL, and NH
drivers. Launched in 2008
Our menus are a mix of American and Mediterranean influences from Carrie's and Michael's A
heritages. We use fresh, seasonal produce, meats, and cheeses from local farmers and growe
supporter of Chicago's Greencity Market.
Led by Chef Julia Helton, our food menu has an emphasis on fresh, sustainable meats and pro
farms such as Slagel Family Farms, Urban Till, and Miller Farms. The objective is to offer fresh
rotating menu of seasonal dishes. The food menu mirrors what our guests have come to exp
our friends and neighbors with children, ask about our Secret Menu. Well always have gril
chicken strips, and cheese quesadillas for the kids. Jak's Tap at 901 W. Jackson is sister resta
Another project from Land and Sea Dept., Parsons Chicken & Fish affectionately references t
eateries prevalent to the West Side of Chicago, and found in cities, coasts and regions across
places that offer affordable eats quickly, and that satisfy big appetites. Working against larg
intent on demonstrating that drinking and eating can be done affordably and quickly, but als
judicious, locally sourced, quality ingredients. Which is to say, were looking to prove that go
affordable, delicious, local and quick, when needed. Oh, and super fun, too! Gets food from W
Leghorns are a heritage breed of chicken that first came to the United States in the mid-19th
after the Italian town of Livorno in Tuscany. Due to their prolific capacity to lay eggs, they bec
stalwart of the vast commercial egg industry. Up until recently, due to pervasive cross-breed
in the industrial agriculture business, they were listed on the American Livestock Breeds Con
"Critical." However, thanks to the efforts of a few dedicated farmers to restore the breed, the
Leghorn chickens are raised on small farms across the country and are listed by the ALBC as
Chicken, we believe the small steps and passions of a few can benefit all.
CHARCUTERIE: The art of meat curing and sausage making. It is not just what goes on the t
happening around it that really matters. We understand that our guests want more than just
experience more flavor, more connection, more value, more hospitality, and more to look fo
visit. Our mission consists of a single core value: to create a compelling dining experience kn
charcuterie. Driven by the history of Chicago, the traditions of France, and the pursuit of exc
a resounding passion for life and food by sharing the art of charcuterie with our hometown. W
family to create a charcuterie experience that honors its neighborhood origins in France while
Chicago community through the shared passion for food that brings us greater meaning.
The Southern is a central gathering place where the tallest order of the day is a cocktail, con
Taking its cue from the laid back way of southern life, this low-down Bucktown bar offers a de
batch bourbons, micro-brews, hearty whiskeys and plenty of specialty drinks. When hunger
when people get together The Southern satisfies with a menu that raises the bar on bar foo
from local farmers and sustainable sources for dishes like fried green tomatoes, slow braised
Charleston-style crab cakes. For bigger appetites, expect to find soul-satisfying mac 'n' chees
grits. Alette Valencia is manager. E-mailed Alette on Thurs., Sept. 17, 2015
The Pump Room restaurant offers reasonably priced, delicious favorites in a relaxed, comfort
environment. The new food concept was created by world-renowned chef and 2011 James Be
Georges Vongerichten. Original Pump Room menu classics were reinvented and recreated by
his special touch and amazing style. He will support local purveyors, regional flavors and offe
experience. At night, the restaurant's bar transforms into a supper club recapturing the glam
with a modern twist. Offerings include late night tapas style small plates as well as local, dom
draught and bottled beer; exotic, specialty cocktails by our own mixologist, and great music.
Located on The Magnificent Mile, The Purple Pig is a collaboration of Chefs Scott Harris of Mia
Mantuano of Spiaggia, Jimmy Bannos and Jimmy Bannos Jr. of Heaven on Seven. Featuring ho
cheeses and classic Mediterranean fare plus an extensive yet accessible wine list.
From the creative culinary minds that brought WOOD to Lakeview, Chicago welcomes Salero
Ashlee Aubin and team introduce Modern Spanish Cuisine to the West Loop and Randolph Str
same. We invite you to unwind at our Pinxtos Bar, where you can enjoy a vast selection of wi
sampling seasonal Basque-inspired bite-sized dishes. With every course, we strive to incorpo
local ingredients and authentic Spanish traditions. Remember, Salero is not your typical Span
tapas here! Contact us to make a reservation today.
E-mailed Kevin on Sat., Mar. 28, 2015 and Tues., Apr. 14, 2015; Kevin is general manager; All
Sales Manager; gets food from Werp Farms (MI), Kolona Farm (IA), Capriole Farm (IN), Three S
Farm (IL), Nueske's (WI), and Klug Farms (MI)
Jill Barron replied back on Sat., Mar. 28, 2015 and said: "My focus is on international small pl
with as much locally produced product as possible. I have several farms I work with, but also
international product companies."
Zack is manager; e-mailed on Sat., Mar. 28, 2015
Local farms listed - http://www.owenandengine.com/food-drink/; Kitty Kopp is event coordinat
Before there was Co-op Sauce, there was Co-op Image, a free arts and entrepreneurship orga
Bancroft (a.k.a. the Sauce Boss) started with Chicago youth. Mike and the kids needed to rais
programs, so in 2003, they got together to brew, bottle and sell hot sauce to restaurants and
a few years time, Co-op Sauce went from being a fundraiser to a legitimate business that wa
furious. The operation no longer bottles hot sauce in a small art center, but now has its very
location in Chicagos Rodgers Park neighborhood. The only thing that hasnt changed much i
made: its crafted in small batches with hand picked ingredients sourced straight from farme
the recipes are hatched from Mr. Mikes very own imagination, utilizing techniques including
aging. Obsessed with spice and flavor, Mike the Sauce Boss takes inspiration from the farm-f
flavors that enhance food, rather than overwhelm it with spice.
Chef Ross Outten purchased the north side business from its previous owner back in the sprin
growing ever since. You'll find everything from a freshly-brewed cup ofMetropolis coffee to t
entres, which include fresh salads, panini sandwiches and breakfast dishes (served all day!)
very soon for a drink & a bite! Jan 20 2015 In mid-January, we implemented a new menu, ad
equipment to our kitchen and made some great changes to our the interior of the caf... If yo
come by and see what's new. And if you've not visited the caf before - now's the time! Stop
delicious croissant (baked in-house), or maybe you're in the mood for a plate of biscuits and
down with a Vampire Weekend (one of our many fresh-squeezed juices!)
Sometimes you need to feed the soul. And sometimes feeding others salads of local greens a
maybe spinach-squash lasagna and chocolate-peanut butter pie does just that, especially for
Mary Ellen Diaz whose desire to give back led her to create First Slice, a self-funded charity to
homeless, more than a decade ago. Diaz, who grew up in Virginia with mom, dad, four sister
trained in France (including at lEcole des Arts Culinaires in Lyon) and worked at multistarred
Printers Row), and with Richard Melman at Lettuce Entertain You Enterprises. She was on a
Lettuce (after she and her partner adopted their second child) when she began volunteering
her culinary experience into the meals. It only took one night of making meals amazing for p
the smiles that made me realize I could do something here, Diaz said. How would she fund
home mom knew she struggled to get family meals on the table. There had to be others. She
Lettuce, seasoned it with research from her North Pond days and topped it with this: In the re
worked, the first slice of pie was always served to our staff. So this symbol of pie as comm
was the first slice being the most important. First Slice today funds its efforts with a shareh
some 100 subscriber families receiving home-cooked, restaurant-quality meals weekly. Funds
are used to make the same quality meals for people in need. Community volunteers, working
serve often 300-plus needy and homeless each week through several social service organiza
And there are three cafes (North Ravenswood inside the Lillstreet Art Center, North Ashland A
Street). http://firstslice.org/about-first-slice/
Analogue proudly supports local farms including Mick Klug Farm, Slagel, Three Sisters, and W
Has Slagel beef; also uses Mick Klug Farm
BellyQ is Asian barbecue redefined through the imaginative mind of Chef Bill Kim. Amplified b
experience thats both creative and modern, Chef Kim is taking you on one incredibly flavorfu
Bill Kim's flair for Asian-inspired BBQ and amplifying it with locally farmed ingredients, bellyQ
Chef Kim could imagine. In his most ambitious and exciting culinary adventure yet, Chef Kim
bellyQ use only the finest seasonal and locally sourced ingredients to dish up an imaginative
flavor as it satisfies your belly. Award-winning Chef Bill Kim got his start in the restaurant ind
skills at world-renowned establishments Charlie Trotters and Le Lan. After spending years pe
alongside the best in the industry, Chef Kim would eventually venture out on his own in 2008
Asian inspired cuisine to his highly acclaimed Chicago restaurants Urbanbelly, bellyQ and Be
their food from Mick Klug Farm
The Field Bistro menu features locally grown or produced products, prepared and served to o
format. Breakfast and lunch items include muffins, fresh fruits, and hot items, as well as sand
burgers, etc. Seasonality of ingredients provide guests with unique regional and internationa
selections, showcasing the bounty of the region. Visitors are also able to enjoy local craft bee
Bar. Gets chicken from Miller Farms
Family-oriented ingredient driven menu options highlight and enhance the family experience
menu features locally purchased products in support of The Field Museums educational and
Field Museum restaurants are Founding Members and Gold Partners of the We Compost progr
Partner - http://illinoiscomposts.org/we-compost/restaurants
Le Pain Quotidien means the daily bread. And to us, that means everything. Its much more t
a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around
share in the time-honored tradition of breaking bread. In this ever-changing and hectic world
to a place where traditional simplicity is cherished. Our bakers blend organic stone-ground flo
with a wild yeast levain starter to create a humble four-ingredient beginning. The dough is th
hand, and baked in our stone-lined hearths. These are the artisanal loaves of our past, baked
Our handmade bread serves as the canvas for a myriad of organic and seasonal ingredients.
become our tartines, the Belgian take on the sandwich. At once simple and elegant, our tarti
table and delight to the palate. When our founder, Alain Coumont, was a young boy in Belgiu
grandmres house every Wednesday afternoon where she greeted him with a small bowl of
Alain cupped his hands around it, letting the warmth seep into his body and chase away wint
he carried the memory of that warmth to the tables of Le Pain Quotidien. To this day, simple b
of a childs delight, and still carry warmth to our friends. Whether its in the form of piping ho
lait, youll receive this same welcome with our wide, round bowls. Hold it in your hands and f
Quotidien, we believe that community is what nurtures, inspires and feeds the soul. Our first
Dansaert in Brussels was built from wood salvaged from the floors of retired Belgian trains. T
became a tradition. Today, this same rough, reclaimed wood continues to bring a rustic comf
communal tables have become our centerpiece. Long enough for all to fit and narrow enoug
are where friends reconnect and new friendships are forged over the shared appreciation of d
company. In a space where color comes to life, music mingles with the melody of conversatio
stoke the imagination, there will always be a place for you at our table.
Gets food from Slagel, Nichols, Three Sister farms and mushrooms from River Valley. Rick Or
wanted to blend the freshest available foods from the Midwest with my Mexican heritage. Ou
experience from every kitchen I have worked, my education from Kendall College and my tra
you always dream of owning your own restaurant. Never did I imagine I would be able to incl
under one roof; meaningful food, antiques, and working with my creative wife and team. The
comes with many drafts but the goal has always been the same, To Eat Good Food!; e-mailed
31, 2015
The Bento Box is an Asian inspired 16 seat BYOB restaruant with a small and rotating menu.
alternative to the typical Pan-Asian selections. Each and every meal is prepared by our chef
finest products to ensure the best quality and flavor. Division of artisinalcateringchicago.com
Charlatan is proud to support local farms and sustainable products whenever possible; The b
unleashed this spot in West Town. While Charlatan may lack the raucous vibe of its sister res
the fantastic cuisine: American farm-to-table and Italian influences produce standouts like Sla
skate wing, house-made pastas, and pigs head for two. Fresh spring vegetables including ra
herbs and mushrooms are the sign on the season and the perfect time to usher in our spring
Chef Matt Troost has received rave reviews for his inventive house-made pastas, including th
a walnut pesto or Black Pepper Rigatoni served with Wild Boar Ragu. Often highlighted are th
menu item like our Pig Head for two. We have added Lamb Neck Stracatto for two with chickp
chickpeas, cuquillo olives, goat cheese, mint, pea shoots, confit garlic, and lamb jus. The atta
house-rolled and extruded pastas like the Mushroom Rotolo with mushroom-ricotta filling, mo
and black garlic. Or be sure to try the Mint Zucca with rock shrimp and sweet pea bisque. Ad
Smoked Bucatini Carbonara, Pan Fried Trout with new potatoes, grilled spring onions, salsa ve
Beef Carpaccio with pickled ramps, calabrian aioli, parmesan, and dehydrated olives, Prosciu
gnocchi fritto, grilled asparagas, and pickled mustard seeds, and a Bruschetta with whipped
beets, pickled morels, and crispy Spanish chorizo. E-mailed Anthony on Wed., May 27, 2015
We are proud to serve locally sourced and responsibly farmed meats, dairy, and produce. All
house and available for purchase. Has a butcher shop, restaurant, bar, and event space; clie
True to its name, CURRENT will feature a fresh, modern take on seasonal Italian cuisine show
Elliotts simple & soulful ingredient driven dishes, along with an extensive beverage menu inc
Italian cocktails, a boutique wine list, wines on tap and an array of local micro brews. With its
stunning backdrop (Lake Michigan and Navy Pier are just steps away), it is no surprise that C
both locals and travelers alike. From the patio you can enjoy the energy of Lake Shore Drive
indulging in seasonal bites and W Hotels cocktail culture.
Franks 'n' Dawgs is elevating street food by incorporating the creativity of fine dining chefs, s
artisan ingredients and deft attention to detail and execution. Our hand crafted artisan saus
hats on our menu) are house made daily using only the finest cuts of meats that will redefine
experience. All our accoutrements are made in house; we use locally sourced ingredients by
gourmet sausage sandwiches change monthly; each is carefully crafted to provide immense
multiple award winning and lauded bun is a new england style lobster roll; baked daily by a lo
buttered and toasted to perfection.
Christopher McCoy first worked for Pete Crowley as a bartender while studying French culinar
Chicago. Over the years as Chris became chef, he and Crowley have worked together in num
coursed menus, events, and competitions. With this duo back together we bring you a craft b
evolving menu. Co-founders, John Neurauter & Pete Crowley's vision of a brew pub and Chris
fresh ingredients equates to innovative twists on classic pub fare. We demand higher quality
affordable menu, because are going to make everything from scratch - even the pickle. Look
sausages, cured bacon, Amish rotisserie chicken, pizzas, and fresh burgers ground daily. On a
our seasonal sustainable seafood options, appetizers & salads. Fresh, house made sausages
rotisserie chicken are the cornerstones of the pub menu that guests will enjoy late into the ni
founder, John Neurauter has been working with Crowley for the last year bringing his delecta
Crowley's beer events, and enjoying praise from very satisfied, and slightly full, event goers.
sausage varieties on the menu at any time, with rotating seasonal and daily specials.
Gets some of their food from Slagel Farms; may use Genesis Growers too; e-mailed on Wed.,
Gets some of their food from Slagel Farms; menu mentions grass fed items; e-mailed on Wed
With the help of our new Executive Chef, Amado Lopez, we are proud to launch our new men
new deliciously authentic menu items, we now use only all-natural antibiotic-free meats. Com
Mexican getaway & bask in the goodness of a healthier, more authentic Habanero Baja Grill!
Talked to Jay on Wed., Apr. 1, 2015 at 10:49; said he uses Green Acres, Grainer, Growing Pow
summer
Talked to hostess on Wed., Apr. 1, 2015 at 10:53; said it would it best to speak to chef Jake; u
Farms
Located in Chicago's River North neighborhood at State and Illinois (11 W. Illinois), Bohemian
lighthearted and carefree essence of Bohemian culture. Exposed brick walls and wood timbe
earth tones and soft lighting set the backdrop for a comfortable and sociable dining experien
Papadopoulos has created an original menu of Bohemian-inspired fare with influences from th
Germany and Austria. He acquaints Central Europe to the Central U.S., maintaining cultural
approach, utilizing the best of what's in season. Our menu presents a selection of small and
for sharing. At Bohemian House, we take an eclectic approach to traditional European spirits
drinks designed to complement the cuisine. Some of our cocktails feature house-infused spi
fresh, seasonal and house-made ingredients. Our carefully-curated, extensive selection of b
and domestic artisan brewers. E-mailed Chef Jimmy on Sun., May 3, 2015
Enjoy contemporary French cuisine in an internationally-inspired environment at Caf des Arc

Biggers presents a menu that is both locally and globally inspired, featuring fresh produce fro
Market alongside exotic fish from Japan and fine cheeses from France. Menu options change
enjoyed through a la carte selections or one of the delicious degustation menus prepared by
option of five or ten courses. Caf des Architectes utilizes seasonal and local ingredients whe
items subject to change, based upon chef discretion. Our selection of tasting menus are the
farmers and artisan partnerships. Our chefs highlight the very best of the season from the ve
Guided by native-born chefs and sourced by local farmers and other culinary artisans, Harves
Downtown Magnificent Mile embodies the soul of heartland cuisine. Fresh, simple and free of
hand-crafted and defiantly delicious. Discover a taste of the Midwest thats only natural. Har
practicing time-honored culinary traditions and partnering with local resources who utilize su
Ultimately, we strive to create simple but delicious food that celebrates natures seasonal bo
Midwests gastronomic heritage.
City Winery strives to deliver the highest-end combined culinary and cultural experience to o
passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fu
with intimate concerts, food & wine classes, private events in a variety of configurations, and
created a compelling mix for our sophisticated clientele of foodies, and active cultural patron
country experience to the middle of a large city.
m.henry offers globally inspired, new american style cooking. we prepare all our food from th
seasonal ingredients available, using locally produced & organic products whenever possible
embrace the healthiest cooking methods in creating each dish. at the same time, we recogni
maintaining a balance. with that in mind, you'll find both healthful and delightfully rich items
menu. E-mailed on Fri., May 8, 2015
The food is feel good fresh, natural and easily understood. Artisanal in style, the menu reflec
views as an accessible cornucopia of what you might eat on just any occasion. The specialty
natural, fresh ingredients: simple elegance. LUXBAR is proud to source locally! E-mailed Joh
Chef Rick e-mailed back on Sun., May 17, 2015; said "currently we use products from: Baker
cheese, California olive ranch (our olive oil), Chefs garden, Urban Till, Creekstone Farms, Faith
farm, local farmers from green city market like Nichols Farm & Orchard, Green Acres, etc. It's
started growing again!! Im really looking forward to summer crops." There once was a time
when being social meant you showed up and engaged with your fellow socialites face-to-face
libation in hand. Allow us to introduce you to a bold new vision for the modern day social clu
entrepreneurial spirit that built Sir Richard Bransons empire of fun. And unlike the stodgy ex
past and present, here we toast to exclusivity for all. The Commons Club at Virgin Hotels is a
bar/lounge, laid-back study and restaurant all with the vibe of a private members club. Whi
memberships, all who enter are rewarded with Members Only caliber amenities and entertain
welcome at the Commons social club, where you can get out of Chicagos stormy rough-andVirgin warmth. Enjoy an early hour farm-fresh breakfast, a Social Hour cocktail hosted nightly
hours meal and glass of wine. Whether you want to decompress or let loose, theres a perfec
Commons. Join us for brunch and enjoy 7 grain porridge or maple stuffed french toast with b
and citrus jam. For lunch and dinner theres lobster flatbread, cauliflower Caesar, fatty noodle
and Asian veggie paella. Brunch will be served on Saturdays and Sundays. http://virginhotel
club/; http://virginhotels.com/dine-and-drink/the-commons-club-restaurant-and-bar/
Spiaggia sets the standard for creative Italian cuisine, earning four-star reviews, internationa
awards, including a 2014 nomination for Outstanding Restaurant from the James Beard Found
Tony Mantuano and Executive Chef Chris Marchino at the helm, Spiaggia takes guests on a cu
with a sense of Italys heritage and its finest ingredients, which then guide menus crafted wit
Each visit is an occasion, marking a milestone or simply celebrating the everyday. The experi
evening to be remembered.
Located in Fulton Market District within Chicagos bustling West Loop, Formentos is an Italian
classic red-sauce joints of the 1950s. Created as a nod to the co-owners grandmother, gues
Italian family recipes, alongside new Italian-American favorites, created by Chef/Partner Tony
class wine menu, curated by Steve Morgan, offers guests more than 600 varietals from aroun
and serve you soon!
At La Madia, two pleasures - great food and distinctive, delicious wines - come together. Afte
of pizza in the U.S. and Europe, chef/owner Jonathan Fox knew he could put his own spin on t
dishes. And after testing and re-testing his pizza recipe, he knew he could build a restaurant
Italian cabinet traditionally used to knead dough and store bread, La Madia is an urban resta
tradition. Every day, our chefs make our pizza dough and fresh pasta from scratch from little
and salt. Our menu is designed for sharing, with flavor-packed, wood-fired pizzas that chang
salads, and savory pasta dishes. Desserts are all made on the premises, in keeping with wha
market. The wine list is a wine lover's dream, with more than 75 wines by the glass and hun
every week, we feature two of our favorite wines for just $6 per glass. In addition to wine, La
cocktails, many of which are made from spirits infused in-house. Our service is attentive, and
time to savor their food and drink in a relaxed yet up-tempo atmosphere.
Part of Land and Sea; part of same ownership group as Longman & Eagle and Parson's Chicke
tropical oasis-meets-flotsam strewn island hut, Lost Lake evokes both the glamorous tropical
Hollywood and the rugged nautical, island aesthetic of the world's first tiki bar the original
Cafe. Located next door, Thank You an American-Chinese takeout counter delivers food
barstools of Lost Lake. Thank You serves a tightly edited menu focusing on wok cookery. Insp
hei, or the breath of the wok, that allows the extreme heat of the wok to fortify each dish w
smokiness. The result is takeout food that transcends the usual with flavors that are fresh, br
perfect pairing to Lost Lake's tropical cocktails. E-mailed Justin (chef) on Wed., May 27, 2015
This cocktail-focused lounge in the old Bluebird space keeps things California breezy with exp
couches and chairs, and a West Coast-leaning beverage program. Pick your poison from a se
beers, and cocktails inspired by Bay Area classics such as the Tommys Margarita and Pisco P
(crafted by Chef Shaun Connolly) is similarly influenced, with California-grown ingredients like
and Meyer lemon adding interesting touches to dishes like scallops, wild salmon, and olive oi
beverage menus are inspired by culinary philosophies and tradition from Northern California
Bay Area. The Presidio of San Francisco is a National Park with spectacular vistas of the Golde
San Francisco Bay. The grounds were formerly a US Army Post - controlled by the United Stat
that it was a Spanish and then a Mexican Army post. Left info w/Jennifer on Wed., May 27, 20
General Manager John Williamson replied back on Thurs., May 28, 2015 and said: "We use th
produce, meats and grains. They source their products from farms in the Midwest. Our ducks
in Indiana from a group of Amish farmers. Much of our produce also comes from the local pro
produce or MSI green produce in motion. Additionally, we gather items from Midwest farms a
market through Nichols Farm, Green Acres, Klug Farms, Seedling, Growing Power and others.
available, we source items that are ethically harvested, non-gmo, and/or organic. Hope this a
Executive Chef Shaun King visited the Green City Market on Wednesday, May 13th, 2015. Us
Farms, Green Acres and Klug Farms. This site was originally connected to a cluster of buildin
Brothers. William and Henry Dawson operated one of the most successful fireplace mantle co
States at the turn of the last century. Their elaborate works were known for both sturdy cons
artistic detail. The high level of craftsmanship and artistic elements found in these pieces sti
day. Today, the debate of cooking as artform or craft wages late into the night at many of
watering holes. We tend to think it can be both. But, this is of little importance to us. The D
the pioneering, artistic, and straightforward attitude of William and Henry Dawson by providi
gathering place that celebrates the craft of food, drink and hospitality.
What are we all about? The goal of the Spoke & Bird is to provide delicious and healthy food
reasonable price, create a welcoming and inviting environment, be an organization that emp
with and a place in which they can take ownership and help improve. The Spoke & Bird conce
increasing desire for healthy and affordable breakfast, lunch and eventually dinner options as
space in which to enjoy all three. Why do we think this is special? The Spoke & Bird is a neig
coffeehouse and beer garden located in the Historic Prairie District neighborhood adjacent to
Clarke House Museum, Womens Park and Gardens and less and one mile from Soldier Field,
Convention Center, Northerly Island and the museum campus area (Shedd Aquarium, Adler P
Museum) of Chicago. We are on the only bike path and walkway to the lakefront and Burnham
Roosevelt Road and north of 31st Street. We are located within Chicago Womens Park and G
also houses the Kids Science Labs. The Spoke & Bird is the passion project of owners Alicia
long-time Prairie District residents. The owners vision for the Spoke & Bird is a neighborhood
delicious food & drinks, in a space that you will never want to leave. We are looking forward t
the community will be proud of. Local farms listed - http://www.spokeandbird.com/menu-2/
Taus Authentic is named for three Taus generations - my father, grandfather, and great grand
incredible cooks and helped me develop a love for cooking at a young age. My great grandfa
Illinois so growing up he taught me about fresh ingredients. I spent a lot of my childhood in th
three great men, and never would have become a chef without them. We have a bit of every
mostly of modern French cuisine with global flavors inspired by lots of travels over the last fe
seafood selection like raw diver scallops with warm truffle vinaigrette, poached quail egg and
striped bass with bok choy in a red coconut curry broth. We have a variety of meat dishes lik
feu' with artichoke, root vegetables, tomatoes and olives, and a flat iron beef with chimichurr
slaw, and roasted fingerling potatoes. I kept the burger I've been cooking the last few years
special blend of ground chuck and short rib and serve it with havarti cheese and tomato rem
Czech dill roll. We also have a great fried chicken I make from an aunt's recipe. Since I open
Zealous, over 20 years ago sourcing locally has always been important. We utilize local farm
as possible. We have a tight list of wines that pair really well with our menu, and an extensiv
of unique selections on draft and in bottles. We also offer some great classic cocktails (with a
artisanal liquors. Supports The Trotter Project; e-mailed on Thurs., Sept. 17, 2015
We believe that gathering around the table and sharing good food and drink is what connects
a community. More than just a philosophy; its also the story of how The Kitchen began. In 2
Lewin had just moved to Boulder, CO with the intention of opening a restaurant when, while w
Street, their black Lab jumped into the lap of Hugo Matheson, who was enjoying a cup of tea
the exchange of apologies Kimbal and Hugo recognized each others foreign accents Kimba
Pretoria, South Africa and Hugo Matheson is a native of Newmarket, England which led to th
might expect, Where are you from?, Do you live here?, etc. What one may not have expec
chitchat led to a spontaneous dinner invitation an unforgettable meal, prepared by Hugo M
would be remembered by Kimbal Musk as one of the best-tasting and most relaxing meals o
this dinner that Hugo, Kimbal and Jen first conceived of the idea to create a world-class neig
would eventually be called The Kitchen. The name The Kitchen was chosen for it was their
restaurant that would act much like the kitchen in ones home a center of conversation and
everyone likes to hang out. On March 16, 2004, The Kitchen opened as Boulders Community
built by a community of craftsman, serving food & drink from a community of like-minded far
purveyors for the sustainable enjoyment of the whole community including staff. Being a C
includes our commitment to environmentally-friendly practices, including composting, wind p
packaging and recycling used cooking oil to power Steves car (Steve is a Server at The Kitch
The Kitchen opened Upstairs, a cocktail lounge. In 2011, The Kitchen debuted its community
Next Door. A few months later in the Spring of 2011, The Kitchen Community, the 501c3 non
launched as the philanthropic arm of The Kitchen family of restaurants with the mission of C
by building Learning Gardens in schools and community organizations across America. By the
school year, The Kitchen Community had successfully built over 180 Learning Gardens in sch
approximately 100,000 students nationwide. In Spring 2012, The Kitchen Denver opened an
opened Next Door Glendale, The Kitchen Fort Collins and Next Door Union Station. The Kitch
the community in the fall of 2014.
Dukes Alehouse and Kitchen is an upscale-casual gastropub featuring Craft Brews and Belgia
Cuisine, and live entertainment; Certified by the Green Chicago Restaurant Coalition;
http://thedukeabides.com/about/#farmer; We Compost Gold Partner - http://illinoiscomposts.o
compost/restaurants
Are you hungry? Let us cure what ails you with one of our mouth-watering 100% USDA prime
Don't have a taste for beef? We've got you covered, our 100% amish chicken or turkey burge
way that no bird has done before. Feeling adventurous? Try our Wildburger! A combination of
into a single patty that will leave your tastebuds with a frenzy of wild flavors. Tries to buy loc
produce locally; gets wild Atlantic Salmon; not sure what state the beef comes from; gets Org
doesn't know the company or state the turkey comes from; animals are only given antibiotics
Back in early 2012, John Kim was working as co-owner of The Brothers K Coffeehouse in Evan
was working as Chef de Cuisine of The Publican in Chicago. Brian was (and still is) a loyal cu
and one day at the shop, John asked Brian about the possibility of opening a restaurant in Ev
looking for advice from someone who knew the business and wanted to know if Brian though
Brians response surprised John. Not only did Brian not think the idea was crazy, he wanted t
Supports Growing Power; Brian Huston left Publican; Lists local farms! - http://boltwoodevans
boltwood/; private events: $5,000 minimum on a week night; would have to be a buyout; clo
http://www.blindfaithcafe.com/green-restaurant/; Certified by the Green Chicago Restaurant C
silver partner - http://illinoiscomposts.org/we-compost/restaurants; black beans from Three S
Phil's Eggs; 4 different distributors who get their food locally whenever possible
Certified by the Green Chicago Restaurant Coalition; We Compost gold partner - http://illinois
compost/restaurants; Andy Motto is executive chef; Connie Warnke is office manager; Gets th
farmer's markets in the summer, but does not focus on getting all of their food locally; Gets s
Nichols Farms - https://www.nicholsfarm.com/restaurants
Sources from Local Foods
Founds social mission, to hire and train people coming out of homelessness as a stepping
independent lives is fundamental to our philosophy. The restaurant also stays mindful of the
repurposing found objects, recycling, composting, and supporting Evanston-area farms and b
possible. Supports growing power; e-mailed Kara on Wed., June 8, 2015
Gets food from Heartland Meats
We proudly use locally grown and organic products whenever they are available: Seedling En
MI, Sustainable Greens - Three Rivers, MI, Kinnikinnick Farm - Caledonia, IL, Plapp Family Org
Ridge Farms - Delavan, WI, La Quercia - Norwalk, IA, Joseph's Finest Meats - Chicago, IL, Nues
Inspired by the renowned style of restaurant that bears its name, Bistro Bordeaux offers an a
experience unlike any other amid the bustle of downtown Evanston, IL. Executive Chef Rene
hallmarks of bistro fare, from coq au vin and steak frites to croque madame and blanquette d
find whole roasted pheasant, fish prepared in the style of Escoffier and an ever-changing prep
the name of seasonal ingredients from local purveyors. Local farms listed http://www.creperiestgermain.com/lebistro/bb_purveyors.html
Sister restaurant of Campagnola
Uses Miller, Spence, and Gunthrop farms
Altiro is a family owned restaurant located right near downtown Geneva, Illinois. We offer a u
style of Latin fusion - tapas cuisine. Altiro serves locally sourced meats, and locally sourced s
some of their food from Slagel Farms
Talked to someone there on Tues., Mar. 31, 2015; said they use Slagel and the other farms th
Since the early 1920's, our family farm has been an important part of the Lake County landsc
and grain crops. Now in our 3rd generation, we're excited to bring Beelow's Steakhouse to No
Steakhouse is proud to feature locally raised cuts of beef and pork from my brother Duane's
slow-roasted prime rib, absolutely fresh seafood and locally sourced produce, all in a fun, live
come to expect and enjoy. From the moment you arrive, our experienced personnel will guide
Beelow's experience and treat you like family.
James Beard Award-nominated Chef Paul Virant (Vie, Perennial Virant) has expanded his culin
112 S. Washington St., Hinsdale, Illinois. Vistro focuses on seasonal food and drinks, staying
philosophy of showcasing products from the Midwest. From food enthusiasts to families on th
approachable snacks and dishes will please any palate. Chef Virants team from his celebrat
Vie, including Pastry Chef Elissa Narow and Bar Manager Bill Anderson, lead the pastry and b
respectively. A wood-burning oven serves as the focal point of the dining room, a space that
designed by Chef Virants wife, Jennifer, and Jody Tate. Vistro boasts more than 80 seats in th
large bar offering handcrafted mocktails and cocktails. Right by the metra
Environmentally friend, farm-to-table restaurant; gets some of their food from Mick Klug Farm
Certified by the Green Chicago Restaurant Coalition; As a premiere eco-friendly family of rest
our mission to serve only the highest quality, farm-to-table ingredients for our guests to savo
well-educated in organic standards and national certification requirements central to our eco
Supports Common Threads, Green City Market, Vital Bridges, Seven Generations Ahead, and
http://www.prasino.com/community.html
Come to our kitchen and, in less than two hours, assemble 8 or 12 delicious uncooked meals
to your family at your convenience. Leave all the menu planning, shopping and clean-up to u
quality ingredients freshly sliced, diced and chopped which will literally save you hours of tim
assemble the meals for you if you don't have time to come to one of our sessions. E-mailed
Born and raised in Waukegan and spending most of my career north of Chicago, I wanted to b
restaurant for the North Shore. Inovasi is casual, contemporary, american. What that means
restaurant where servers wear jeans and collared shirts, but with world class food served in a
flavor and surprises. I use local and sustainable farms for our meats, fruits, and vegetables.
farm regularly and spend time with the men and women who grow and make the products w
about them and I care about every bit of food we will give to you. I invite you to join us for a
time in our kind of place, and see how inviting and wonderful a little restaurant along the lak
listed - http://media.wix.com/ugd/e8ba3a_814de76e83874d69920586e0d55e217a.pdf; talked
Jessica on Wed., July 1, 2015
Founded in 1983, Food For Thought Catering enjoys an esteemed place among Chicago spec
on the preferred caterer lists for such distinguished venues as The Field Museum, Chicago His
Park, Caf Brauer and the Chicago Cultural Center. John Rudy is VP of catering; Green Seal c
http://www.greenseal.org/FindGreenSealProductsandServices/RestaurantsandFoodServices.as
Feb. 22, 2015
Hummingbird Kitchen, Union Pizzeria, and Campagnola have same ownership
Hoof & Feather operates under a very simple, yet obvious philosophy: Give Chicagolands 9-5
with delicious and natural ingredients at a reasonable price. Hoof & Feather uses only the fre
making our gourmet sandwiches, salads, sides and desserts. Our catering services are tailore
cooking expertise spans a wide variety of styles and flavors. Aside from offering our full men
specially prepare what ever your occasion requires. Our truck allows us to bring our kitchen
hot and cooked on site. Just let us know what you want and we can make it a reality. E-maile
House 406 is a modern American farm-to-table restaurant located in the heart of downtown N
pristine North Shore. Serving a seasonal menu, House 406 celebrates the simplicity of whole
from the finest local farms, purveyors, and artisans. From bold reds to floral rose and balance
an ever changing wine list for the adventurous while offering recognized names.
E-mailed on Sun., Feb. 22, 2015; Chic, upscale restaurant serving modern American comfort
sourced ingredients.
Established in March of 2014, Hofherr Meat Co. takes pride in sourcing meats traceable to the
animals were raised. To help our customers turn our fine meats into complete meals, we sell
soups, delicious sides, and carefully selected sauces. We choose our recipes based on the fre
available each day, so that every batch of our prepared products is sure to satisfy. In addition
counter services, a rotating daily menu of soups and sandwiches, a floor-to-cieling rotisserie
catering options.
Lake Street Kitchen + Bar servesan eclecticmenu that is farm-to-table, seasonal,fresh, and
the week offeringlunch,dinner, andlate night dining.The menu offerings come from a mel
like the diversity of the restaurant'sOak Park community---and range from American comfort
Cajun toto Italian,Basque to Spanish.Jason Kurosaki is chef
compost/restaurants; Brett is head chef; e-mailed Brett on Sun., Feb. 22, 2015
Farm-to-table meat and fish in the heart of downtown Oak Park's Pleasant District. Now that
we're busy building a great selection of meat, fish and produce that is sustainably raised or f
possible. Our focus is to connect our community with modern farms that improve on traditio
beef is raised in uncrowded conditions and allowed to feed on verdant pasture and non-GMO
grown and mixed grain. Our everyday hogs are pure Berkshire, raised in similar conditions o
animals never see a feed lot for "finishing" and live their whole lives on the farms that breed
are from sustainable wild fisheries or sustainable farms, where fishermen are taking pro-activ
the environment, the consumer and the future.
The Kinderhook Tap is YOUR neighborhood bar and grill offering comfort food in a casually so
atmosphere. The menu consists of high quality food including sustainably raised grass fed b
chicken and pork. That means animals raised in a humane way and given no hormones or an
Kinderhook Taps owners are Marci Hughes and Kristin Graham. Combined they have 20 year
at The Oprah Winfrey Show and are ecstatic to have opened their dream neighborhood tap in
supports local farmers and eco-conscious eating including local grass fed beef, Green City Ma
range natural chicken and pork. Even their hand-cut fries are cooked in non-trans fat oil!
Founded in 1998 by Laura and Andrew Maychruk, Buzz Caf is a place that IS Oak Park. We b
community and family are the ties that bind, and the caf embodies those ideals wholeheart
years Buzz Caf has been a vibrant part of the Oak Park Arts District showcasing local art and
community center and serving delicious food and coffee! Specializing in locally sourced, orga
vegetarian foods as well as fair trade coffees from around the world, Buzz Caf has become a
Compost Gold Partner - http://illinoiscomposts.org/we-compost/restaurants
Our concept is simple: from the farm to your table. We are a small team with a big idea. We
scratch cuisine, harvested locally and seasonally when possible using Zeldenrust and Richert
Homemade biscuits, jams, soups, pickles, breakfast sausage and many other items. We offer
beef, Millers Farm chicken, and cage free and eggs. Two Sisters Brews organic loose leaf tea
Organic and natural items including a FULLY natural childrens menu with HFFK (Healthy Fare
Vegan and gluten free menu available as well. Our bar offers hand crafted cocktails and bee
syrups, in addition to a wonderful wine selection. Look for our Bloody Mary and Mimosa bar c
updated for prix fixe dinners, wine tastings, and family events.
Since its beginning in the early 1920's, White Fence Farm, located near Romeoville, Illinois, h
throughout the mid-west for its outstanding chicken dinners. "The World's Greatest Chicken"
that has stood the test of time. White Fence Farm has earned a reputation over the years am
unique, friendly, and courteous place to have dinner.
Award-winning and nationally renowned Chef David Burke brings his whimsical and inventive
Schaumburg, in Chicagos western suburbs. Chef Burkes mastery of classic American cuisine
imaginative and playful culinary style create an eclectic menu that focuses on seasonal, loca
from a small list of handpicked farms in Illinois and Wisconsin. Also included in the mix is Che
patented technique of dry-aging beef using tiles of pink Himalayan salt in a specially constru
room. Start with clever, palate-rousing appetizers, relish in distinctive and delicious entrees
desserts. Its a dining experience you wont soon forget, and one youll want to repeat.
Elisa Narow, Dan Compton, and Brian Motyka are chefs; Christopher Harris, Bill Anderson, an
general, bar, and office managers; Tastes of the seasons, preserved, is the quote of the kit
Chef Virants philosophy of using fresh, seasonal ingredients is represented in his contempor
supports many of the local farmers and artisans here in the Midwest. We Compost gold partn
http://illinoiscomposts.org/we-compost/restaurants
Local restaurateur and owner, Branko, is a Serbian native who moved to Chicago in 1988 and
experience in the hospitality industry, from hotels to restaurants. He accepted the position of
University Club of Chicago in 1999, further developing his fine dining skills. In 2004, Branko c
his experiences to open his first restaurant, Amber, in Westmont, a nearby Chicago suburb.
opened Topaz in another suburb, Burr Ridge, quickly followed by a third restaurant, Dolces. U
was Michelin-recommended in 2012 and 2013, and earned admiring reviews from the Chicag
Sun-Times.
Gets food from Heartland Meats; fresh produce local vendors locally raised beef & pork
homemade soups & sauces fresh seafood healthy salads delicious pastas sourdough
list outdoor dining homemade desserts no hormones or antibiotics no deep-fryer no
Bistro came to be in August, 2007 out of a desire by Nick and Kathleen Lewis to provide peop
fresh, preservative-free foods and beverages. Fresh, preservative-free products are importan
the best way to feed your body. Our meats are antibiotic and hormone free. You will taste the
sandwich, chicken skewers and sirloin. Weve chosen vendors right here in our own commun
part of their own community. And, doing business with these vendors not only provides you d
eat, it also generates business for other small businesses like us. From our paper straws to b
containers, we feel our restaurant has a positive impact on the environment. Without a deep
chefs are able to prepare fresh, healthy food that will leave you feeling satisfied and not gorg
once you try The Cellar Bistro, it will become your favorite lunch and dinner spot.
Breakfast, lunch, and dinner! A Chicago type restaurant in the heart of Wilmette. In today's c
to be conscious of our impact on the planet, as well as support your local community. That's
locally acquired from the eggs to bread we keep it close and keep it tasty. We use local organ
from Wisconsin. We get all our breads from Heavenly Hearth Bread Company just down the s
on the site, and most of it is made to order. Gets food from local farms - http://fuelwilmette.c
Ziers Prime Meats is an old-fashioned family butcher shop in a modern time specializing in
raised prime beef, fresh poultry, naturally raised pork, veal, and lamb. We even have our ow
offer many varieties of homemade smoked sausages and meats; even smoked salmon. We a
line of wild game and American Wagyu KOBE beef; as well as unusual and hard to find gourm
spices. The business has transitioned from just a local market providing everyday meats and
market on the north shore of Chicago. Selling primarily USDA Prime Beef , naturally raised po
lamb, as well as unusual and hard to find gourmet sauces, soups, and spices. Today Ziers co
cutting edge of the business by providing not only the finest grade of beef, but being able
raised, grass fed, hormone and anti-biotic free USDA Prime Beef from Creekstone Farms; the
to test every head of cattle in their herd for BSE( mad cow disease). E-mailed on Sun., Feb. 2
Union House American Kitchen is a "small plates/shareables" concept that prides itself in usin
ingredients such as grass-fed beef, wild-caught seafood and seasonal produce whenever pos
continually support local breweries and local farms throughout the Midwest. We encourage o
in our shared plates concept as our menu allows for the tasting of a wide range of dishes. We
inviting atmosphere and local gathering spot for everyone to enjoy high quality food and bev
Sources from local farms when possible; does composting and recycling; Grass fed and horm
free chicken; Our pride and joy is our produce. We take great care in sourcing the most respo
foods when possible. We weigh environmental factors, from field to meal, for all our produce
Soon: our list of local producers we are showing love to.
Only the finest freshest vegetables, coming fresh from the farmers market, find their way int
there, they are cooked to bring out the true flavors of authentic Buddhist Healing Vegan Cuis
wide selection of dishes using both traditional and modern recipes that appeal to all tastes.
vegetarian-style. Gets food from organic farms but did not want to disclose where
Originating from the vision of a world enjoying better health, raw strives to deliver only the h
uncooked, 100% plant-based products to an under-served community in need. Through the fr
the simple raw goodness of nutrient-rich ingredients & by educating our patrons, the healing
awareness worldwide. Chicago Raw was started by two savvy foodies at a small farmers ma
Founders, Carole Jones & Polly Gaza, have joined creative forces and set out to raise awarene
health benefits of incorporating raw foods into your diet! With gratitude & love, we choose to
about the most organic & naturally abundant nutrients we can find. share this journey of hea
reflect the beautiful vision of raw together. E-mailed Pollie on Sat., Sept. 5, 2015
Michael is the manager and VP; We use local, seasonal ingredients and produce. All cleaning
and our to-go containers are bio-degradable. We also use only FSC and Rainforest Alliance ce
practice bio-diesel conversion of our waste oil. E-mailed Michael on Sat., Sept. 5, 2015; Mich
Sept. 6, 2015 and said: "Thank you for your interest in The Chicago Diner. We are not exclus
local and organic when feasible. Our produce vendor is Testa and they have many different
year. Our sales rep has been fantastic to work with. Steve Horwich 312 545-7417"
Gets food from organic farms but did not want to disclose where; At Urban Vegan Chicago, w
to create a truly authentic Thai/ Asian restaurant with an international theme. We use vegeta
maintain a healthy diet without sacrificing the tastes you love. We focus on providing premiu
products, with the finest ingredients and deliciously original recipes from every corner of the
result? An ever-growing range of delicious vegan foods unlike any youve ever tried before.
My name is Justin Vrany and I am the owner of a new restaurant called Sandwich Me In, locat
St. between Halsted and Wellington. Ever since I was a young child I have wanted to be a Ch
Now that I have my own child I am making decisions that will help our communities grow tow
future. n the past 15 years; working in establishments such as, Hot Chocolate, Ritz Carlton, N
and Cantigny Club House I have developed a keen knowledge of how food should taste and h
be handled. I have come to the conclusion that we have no other choice than to start teachin
families, and neighbors on what our current food system, energy system, and waste system
health and environment. Therefore I have developed a restaurant that is environmentally so
delicious. All of our waste is composted or recycled and in the 10 months we have been ope
gallons of garbage going to the dump. Throughout the season the raw vegetable and fruit co
Bryant Family Farms to feed their chickens who lay eggs for the restaurant. Our electrical ene
powered by wind and all of our used oil is recycled in bio-diesel engines. All of the furniture a
restaurant is either used or refurbished. And, in a typical 1400sqft build-out 2 dumpsters of g
dump, we used only a dumpster. All of our delicious food is made in house from scratch an
local farms such as Gunthorp farms, Quarter Circle Seven Ranch, and Local Folks farm. We ha
pulled pork sandwich that is smoked for 13 hours and lathered in our homemade BBQ and pl
baked black strap molasses wheat roll. Another delight is our Vegan black bean and brown ric
grain mustard. And dont forget all of our drinks are made in house too. We estimate that we
carbon foot print by about 85% of what a typical quick service restaurant would use in one d
going to stop until we are at 100%. Uses Gunthorp Farm; http://www.huffingtonpost.com/201
restaurant_n_5215019.html
Our Philosophy is really to treat other people & animals as you wish to be treated. We alway
pasture raised meats, and support local economy as much as we can. We can build and grow
here in the Midwest. We believe in supporting charity events, farmers markets, and any meth
local farmer community. We believe our solution to our economy is creating work by always u
to grow many of our own vegetables on our rooftop and have plans for a bee hive this year. F
breed, It has returned help us to start a new way of life and a view of how detrimental factory
America. Happy farmers and a successful community is our goal.
We proudly use only whole animals for all of our pork, poultry, and game. All charcuterie, sau
ham made in house. Our fresh dairy is by Kilgus Farmstead and non-homogenized. All eggs a
Farm from Watseka, IL or Ellis Family Farm, Benton Harbor, MI. All preserves and pickles made
or organic vegetables and fruits during peak season. All pork, chicken, duck, and rabbit by Gu
Slagel Family Farm. Beef and lamb by Mint Creek Farm, Q7 Ranch, or Slagel. Field corn (homin
Three Sisters Garden in Kankakee, IL and Spence Farm in Fairbury, IL. Corn grits and a dozen+
Anson Mills in Columbia, SC (certified organic.) Carolina Gold Rice and rice flour by Carolina P
Darlington, SC. Aromatic rice by Southern Brown Rice in Weiner, AR (certified organic.) Fruits
from more than two dozen local farms in season. Crab by Ponachartrain Blue Crab, sustainab
American blue crab. We are a Shedd Aquarium Rite Bite Sustainable Seafood parter and only
seafood. Please ask us about individual products or farms, our suppliers are so much of our s
Growing Power
Bowling Green, Missouri native Mike Galen came to The Bedford in February 2013. After study
Le Cordon Bleu in Minneapolis, Minnesota, Galen spent four years in Colorado honing his skill
Aspen. He moved to Chicago to assist in opening Rootstock Wine Bar and Three Aces, where
chef. This position at The Bedford is his first as chef de cuisine. Galen oversees kitchen oper
staff, and works with chef Mark Steuer to develop new menu items at The Bedford. His straig
in the kitchen brings a fresh and exciting perspective to their modern, supper club-inspired m
the farm-to-table philosophy that formed in his youth in rural Missouri and valuable connectio
farmers.
In 1996, Weiss opened Coco Pazzo Caf in the Streeterville neighborhood. Close to the Magni
welcoming and vibrant Caf offers a casual Tuscan menu that changes with the seasons and
cafs that line the piazzas in Florence. Like Coco Pazzo, the extensive all-Italian wine list offe
selections by the bottle and the glass. With a cheerful interior, including Modigliani style mur
topped bar, this is the perfect setting for any informal occasion. And, theres a wonderful out
open all day for dining when weather permits. http://www.cocopazzochicago.com/pdf/Jack-W
Were from Chicago. We love it here, and it was only natural for us to set up our restaurant in
its not just local pride that keeps us local. Local restaurants and shops are what gives neighb
character. When you eat or shop at a locally owned independent establishment, more of your
town than when you go a big chain store. And local businesses are far more likely to support
other neighborhood organizations. We buy as much produce as we can from local growers, an
vendors provide much of our necessities. In turn we sell our gluten-free vegan products to ot
restaurants all across our wonderful town. Together, we're working to help build a friendlier a
Chicago.
Located at 3025 W. Diversey in Logan Square, Cellar Door Provisions seats 20 and serves bre
Wednesday through Sunday. The spirit is collaborative as can be that of a collective, really
coming almost entirely from local farmers whom we know personally (one of our wheat farme
for bread) or from our garden across the street. Inspired as much by the Siberian Lavender p
as we are by the likes of Elizabeth David, Edward Harris Heth, Michel Bras, Tartine, Alice Wate
Nilsson, our food is focused on simple and light preparations of vegetables sensibly suppleme
the best local meats. Cooking for us is all encompassing, engages all of the senses, starts fro
making your own vinegar and leaven, and above all is first and foremost about people, their
being in the good company of each other.
The entire staff is here to serve you with respect, integrity and a smile. We feel that all of our
essential part of the experience at HBFC the people in the kitchen, behind the counter and
as such they all split customer tips equally. We offer benefits to our staff including health in
and a fair wage because when our staff is well-supported, well-trained and well-paid, theyr
inspired to provide our customers with the best service possible. Our community is filled with
new, family, neighbors, chefs, food writers, activists and farmers. By walking in our doors, yo
that! Together with you, we work daily to uphold our responsibility to our community by redu
the environment. In our kitchen, nothing goes to waste. In addition to breasts, thighs, and dr
dishes using the wings, tenders, bones, skin, and fat. We dont dump the oil we use to fry our
its sold back to our supplier, who transforms it into biodiesel fuel. We can do that because th
equipment investment we made was a closed-loop oil system. Not only does it use a lot less
our employees because no one ever needs to empty fryers of oil or move large amounts of h
This philosophy of wasting as little as possible extends to every aspect of our restaurant. All
from straws to cups to chicken boxes are compostable and biodegradable. In fact, we work w
Resource Center to compost 80% of all waste produced in the restaurant. Our philosophy also
suppliers. We call them our friends and allies. They inspire our dishes and provide the ingredi
your dining experience unique. And damn tasty. Local farms and other vendors listed http://www.honeybutter.com/vendor-community; founders started Sunday Dinner Club!
After graduating from the University of Nebraska-Lincoln in 2002 with a BS in finance, John As
attend The Cooking and Hospitality Institute of Chicago (now Le Cordon Bleu), where he grad
worked under Grant Achatz at Trio Restaurant in Evanston, and followed Chef Achatz as an op
member of Alinea in Chicago in 2005. Asbaty left Alinea in 2006, and after some extensive tr
the rustic cuisine and culture of Europe. He helped open Panozzos Italian Market in the South
of Chicago in 2007 and remained the chef there until October 2013, during which time he im
Chicagos food community and developed many close relationships with local farmers and pr
the Executive Chef of White Oak Tavern & Inn, where he oversees a menu of Midwestern insp
food and cocktails.
Along with regular TV appearances on Good Morning America, Access Hollywood, The Today S
Elliot has also see. His share of competition in the culinary ring having participated on both Ir
Chef Masters. In addition to his regular TV work, Elliot also oversees his eponymous restaura
Bistro located in his hometown of Chicago. Chef Graham Elliot is a creative culinary wizard w
to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. As a cu
judge on Fox Networks hit cooking competitions, MasterChef and MasterChef Jr., Elliot offers
show contestants. Combining his passion for food with a love of music, Elliot will return to Lol
the culinary director, an honor hes held for the past 7 years. In recent years Elliot, who is a
"Navy brat" who has traveled the world and all fifty US states, has accrued many prestigious
multiple James Beard Foundation Nominations, as well as being named one of Food & Wine M
New Chefs in 2004. To top it off, Graham Elliot was also awarded two Michelin stars, making
fifteen in the United States to have that distinction. When he is not cooking, Graham enjoys t
search of new flavors, techniques and inspiration. He resides in Chicago with his wife Allie an
Miylo, Conrad and Jedediah.
Aaron started his career in the food and beverage industry at the age of 15 as a busboy and
majoring in German at Illinois State University, the industry called him back for good. He was
trained as a server, caterer and bartender at the Holiday Inn and later went on to be part of t
the first Damons Grill in Illinois. After graduation, Aaron entered into the employ of Town & C
where he furthered his knowledge of fine beers and worked in merchandising and sales. Next
post at Romano Bros. in wine sales and a growing passion to open a unique bar and restaura
search began in 2001 and Aaron filled the time by working with The Beverage Testing Institut
relationships with a multitude of breweries and wineries. In 2003 he left BTI to open The Bar
lauded as one of Chicagos finest neighborhood establishments.
The Sunday Dinner Series is a weekly meal crafted from vegetables and fruits carefully selec
Spence Farm in Livingston County, Ill. Like a CSA (Community Supported Agriculture) program
never knows what produce will arrive, and Sunday afternoons are spent collaborating to crea
delicious menu using the contents of every box.
Pastry Creator, Mindy Segal, specializes in contemporary American cuisine, believing that qu
is fundamental to the development of a great dessert. Segal places a modern twist on traditi
innovations and ambitious style showcased in such desserts as One Banana Two Banana and
prompted critical acclaim. Segal exhibits tremendous respect for her ingredients, organizing
to the combination of texture, temperature and taste, rather than appearance alone. Chef S
professional positions placed her in some of the most reputable kitchens in the country. After
Kendall College, Segal took her first position at Chicagos Ambria as pastry assistant to Judy C
considers her most important influence. She continued to refine her craft as pastry chef at su
venues as Spago, Gordon, Charlie Trotters and MK. Segal has also developed dessert menus
restaurants in Chicago. Among her many accomplishments, Segal won the Jean Banchet awa
Celebrity Pastry chef in Chicago, Chicago Magazines Pastry Chef of the Year and for two cons
Time Out Chicagos Eat Out Awards for Best Pastry Chef. In 2007, 2008, 2009, 2010 and 2011
Foundation honored Mindy by nominating her for Outstanding Pastry Chef in the country. She
in numerous magazines and newspapers as well as made appearances on several television
solo venture, HotChocolate Restaurant and Dessert Bar, is the culmination of her 20 years of
passion for the culinary experience. The urban caf is a marriage of contemporary food and d
seasonal and local ingredients. HotChocolate has an innovative and ever changing menu, frie
service with a mission to constantly exceed the diners expectations. It is a full service restau
truly inspired by all aspects of the localvore movement.
With restaurants around the country, Chef David Burke now brings his award-winning and ce
offerings to Schaumburg, Illinois. Featuring seasonal, local and organic ingredients and Burke
eclectic imagination, Grillhouse by David Burke delivers an experience that is unique to the w
Grillhouse by David Burke, casual elegance rules in both the bar and main dining room with h
rich woods, glass and wrought iron. Both spaces are meticulously crafted and its where the w
style of Frank Lloyd Wright meets the free-flowing simplicity of Mies van der Rohe. The expan
foot eatery with soaring ceilings is breathtaking, yet inviting. The magic that happens in the
view, where guests are offered a unique behind the scenes look at the hustle and bustle of th
There are also several small private dining suites available just off the main dining area, perf
or for a more intimate dining experience. Our knowledgeable, skillful and sophisticated staff
The menu showcases Chef Burkes famous 12 to 30 day aged ribeye steaks. Burke perfected
and it has been a beloved signature dish ever since, even earning his David Burke Primehous
Loop, Chicago Magazines #1 Steakhouse in Chicago award. Burkes technique of dry-aging b
with tiles of pink Himalayan salt earned him a US patent and worldwide notoriety. Here too, a
on-premises and under a watchful eye, resulting in perfectly marbleized, tender beef with a r
With My Private Chef, you can host an elegant event and be able to relax and enjoy your gue
bring all ingredients and cookware. We set your table with your finest, or we can bring in extr
linens, china and crystal. After the event, we clean your kitchen while you continue to enjoy t
special evening.
Co-op Sauce was once part of a non-profit membership organization called Co-op Image (whi
board-driven youth arts education and entrepreneurship organization). When Co-op Image be
sauce, the organization could not afford to grow out the sauce business, so Mike made an inv
Co-op Sauce as an independent entity. Now, the social entrepreneurship B-Corp employs five
time and another ten seasonally. Though its business, Co-op Sauce continues to generate te
dollars for Co-op Images youth arts programming, and has brought thousands of much need
growers and farmers. Although no longer officially a Co-op, Co-op Sauce is proud of its holist
approach to social entrepreneurship. Sauce and Bread Kitchen is collaboration between Co-o
time partner in the kitchen, Crumb Chicago a specialist in bread and pastry. Sauce and Brea
stop-shop for all things Co-op and Crumb bread. Swing over to sample our unique products w
soups and other caf fare made with the finest local ingredients. If youre lucky, you just mig
ops production facility next door. If youre really lucky, maybe youll snag a spot at the table
Stew Supper Club.
Proudly serving 100% organic eggs and dariy every single day; gets some of their food from
Ashley Ortiz - Antique Taco is a combination of everything we love: flavorful food, antique sty
of home. When thinking of how to design Antique Taco, I knew incorporating antiques in the
must. Besides the instant beauty of an old scale or grandma's china, you get a story. The hist
antique can often be the best part. Having been an event planner for the past seven years,
meal as a celebration. Each detail is thought out, reviewed, and then simplified. It is the deta
remember but also the simplicity. The story of Antique Taco is a simple one, find what you lo
Lee is catering events manager; www.cooleventspace.com
Though an English word, Charlatan was born in Cerreto di Spoleto, a town in Italy once know
and quirkiness of its natives. Charlatan to many is a huckster, a mountebank, an impersonat
showman, who does much with little. Turning flour, water, and egg into spaghetti, lumache, a
garlic and basil into a beautiful pomodoro, bruchetta, or acqua pazza. Taking a lesser cut of m
into a red wine-braised pork cheek with polenta, oxtail agnolotti, or roasted pig head in all its
of in season Cherries, a bottle of high proof, and a bag of sugar and making a house made Ce
a simple pasta, and attentive friendly service makes for a magical evening. The team behin
Executive Chef Matt Troost along with Co-Owners and Chicago industry vets Lyle Aker and An
successful histories in the nightlife and dining landscape (Google us), bringing a combined 65
experience to the table and together they make Charlatan.
When it comes to the cuisine, expect Chef Elliott to serve seasonal, Italian-influenced flavors
morning, noon and night. To start the day, the breakfast and brunch menus will allow guests
starting guilt-free with a smoothie or granola, or filling up on decadent options like pastries; N
French Toast made with brioche, Frangelico and bananas; or Frittata made with mortadella, s
peperonata and chives. Lunch guests will choose between Cicchetti (bite size starters), Antip
Insalate (appetizers, soups and salads), Sandwiches & Paninis, Pizza & Pasta, Secondi (main c
(sides). And for those opting for a fun and festive dinner in CURRENTs modern dining room,
dishes include the housemade Stracci with wild mushrooms, pecorino and oregano; Sea Urch
scallop and tarragon; and Grilled Slagel Family Farm Pork Chop, Bisteca, 15 oz. bone-in ribeye
pesto. After dinner, CURRENT will encourage guests to socialize a little longer and sample sw
Elliotts Torta Tenerina, flourless chocolate cake with espresso gelato and grappa cherries, or
with mascarpone, ladyfingers and topped with cocoa powder. Because dessert is always a go
E-mailed Chris through website on Wed., Apr. 1, 2015
Harvest celebrates the integrity and simplicity of classic Midwestern fare, focusing on locallyseasonal ingredients and the practice of time-honored cooking traditions by a kitchen staff th
passionate pursuit of excellence. Harvests contemporary yet classic approach to Midwester
complemented by surroundings that draw from a modern urban feel with a hint of nature, giv
reason to linger, enjoy the company theyre with and celebrate natures culinary bounty.
Michael Dorf was born and raised in Milwaukee, WI. He graduated in 1984 from Washington U
with a double major in Psychology and Business. With a strong love for music, in 1986, at the
founded New York Citys go-to venue for independent music, the Knitting Factory. From its inc
Chairman and CEO, Dorf helped foster the concert house into prominence and expanded the
and Asia through the production and sale of records, as well as the creation of branded festiv
was recognized as a pioneer in producing music on the Internet, through a variety of strategi
Apple Computer, Intel, MCI and Bell Atlantic. More info on bio: http://www.citywinery.com/ch
team.html
LUXBAR Inspired by the work of Adolf Loos whose "American Bar" was designed and built in e
century Vienna. The bar captured an elegance in simplicity; a style that greatly influenced th
Lloyd Wright and other American architects in the "prairie school". Stone, glass, brass and wo
natural light, presence in the neighborhood is welcomed and profound. This is a special place
as a neighborhood saloon is designed to convey that same simple elegance. The food is feel
and easily understood. Artisanal in style, the menu reflects what the partnership views as an
cornucopia of what you might eat on just any occasion. The specialty cocktails are from natu
ingredients: simple elegance. The staff at LUXBAR is trained in the customer care philosophy
Gibsons Steakhouse and Hugo's Frog Bar and Fish House famous for legendary service. Not ju
our customer will not feel like just another patron. Our customers will feel better for having s
LUXBAR.
As the newest neighborhood landmark for late night bites, early morning noshes and everyth
Rickys is Chicagos modern American diner experience. Its our version of comfort food with
unexpected atmosphere. What you can expect are new classics like The Miss Ricky Burger, G
The Biggie Grilled Cheese, and Short Rib Pie. Then theres the doughnuts, so decadent youll
fork, like the Tupelo King, stuffed with peanut marshmallow fluff, roasted bananas and honey
we say more? http://virginhotels.com/dine-and-drink/miss-rickys/
As the only four-star Italian restaurant in Chicago, Spiaggia has become synonymous with ce
vision realized 30 years ago when owner Larry Levy founded Spiaggia to be the crown jewel a
Ave. Over the years, Spiaggia has become a must dine destination for locals and visitors a
elite, the biggest marquee musicians and the most renowned luminaries, from presidents to
leaders, have dined at Spiaggia. But its most indelible mark has been the founding premise
of modern Italian dining. The cuisine, innovative yet mindful of tradition, an equally splendid
precise service have paved the way for numerous accolades and a dedicated following from
the next. Celebrating its third decade, Spiaggia continues to evolve and modernize. The view
still provide a setting unlike any other. In 2014, a complete redesign of the dining room and b
of the Spiaggia lounge united Spiaggias storied past with its modern present.
Formentos two private event spaces can accommodate parties of 20 to 200 guests in an inti
overlooking Restaurant Row. Located on our second floor, these spacious rooms boast their o
restrooms and sound system. Our private dining rooms are the perfect gathering place for an
a beautiful atmosphere with fantastic food and great service. Talked to and e-mailed Tony on
Left VM for Jonathan on Fri., May 22, 2015
In 2011, after seven years of supporting Boulders Growe Foundation and witnessing the posi
school gardens on children in the Boulder community, Co-Founders Hugo Matheson and Kimb
established The Kitchen Community 501c3 nonprofit with the mission to connect kids to real
Learning Gardens in schools across America. Each of The Kitchen restaurants donates a perc
help plant Learning Gardens in their local community. o learn more about The Kitchen Comm
please visit:
www.thekitchencommunity.org
Its the question that every over-booked and often unprepared parent is confronted with ever
Club was designed to make life easier by helping to create healthy and delicious meals that w
families back to the dinner table.
Sean Hofherr comes from a long line of butchers, beginning with a great-great-grandfather w
butcher in Germany, continuing to his immigrant great-grandfather who established a succes
company on Chicago's South Side -- the original Hofherr Meat Company. Inspired by a revere
butchering heritage, Sean is driven by a single-minded desire to re-establish the Hofherr nam
stockyard history.
With a few exceptions everything on our menu is house made with amazing, local ingredients
tell you we know where our food comes from! Our mission is to provide you with simple, grea
made with as little processing as necessary. From our zero transfat frying oil to our homemad
handcut fries to our grassfed beef, natural pork and chicken you will taste the difference! W
beef comes from! Just about two years ago we took a field trip to Roanoke, Indiana and met w
family of Seven Sons Farm. Thoroughly impressed with their family owned and operated farm
was worth it! We feel it is important to eat meat that has been raised the way it was meant t
with care and grass-fed. We are proud to be in partnership with a dedicated family who gives
amazing product. You can learn more about their story at Seven Sons website! Local farms a
incluing Gunthorp and Seven Sons Farms
We support collaborative efforts to build more locally based, self-reliant food economies. Che
items produced in Chicago! Keep it local this is how we feel about supporting our farmers,
and vendors. Sourcing locally not only puts money back into our communities and providers
the freshest produce and meats, but it also lowers our carbon footprint by limiting the amoun
shipping/storage. Here are a handful of some of our farms and vendors http://harvestroomrestaurant.com/about-us/local-fare/; We only partner with American family
ranchers who are passionate about the grass they grow, the land they preserve, and the catt
are exceptionally skilled at their craft, using all-natural, biological, soil-balancing methods. Ou
carefully tend to their cattle and their land, producing authentic heritage-bred, free range, 10
beef never administered antibiotics or hormones, as nature intended. This produces sustain
tasting, marbled beef. Good for the cattle, the earth, and you.
When Hornick and his partner, Chef Jo Kaucher, opened the restaurant in 1983, critics, loan
members alike scoffed at the idea, some vehemently. Its like we were going against apple p
whole thing, Hornick recalled. Big shot advertising guys came in and said youre pissing ag
Their answer was to create an atmosphere as American as mini malls by decorating the plac
and neon lights and serving up heaping helpings of comfort food, but without the meat. Inst
have veggie burgers, explains Kauchner, who, together with a long line of collaborators in th
the Diners menu and authored The Chicago Diner cookbooks. Instead of french fries we ser
adds. They also offer vegan milkshakes, a Radical Reuben with homemade seitan in place of
biscuits & vegetarian gravy, and Not Dogs for the kids. The restaurant fits the vegetarian mo
its owners do. Hornick was lured into the vegetarian lifestyle and into Kauchers life whi
Chicago Board of Options as a commodities trader. Although fairly successful, he says he felt
began eating natural foods for health reasons and soon became a regular at the Breadshop K
hippie haunt where Kaucher was slaving away baking bread. I just felt better eating there,
thought it was somewhat the wave of the future. One day he noticed a dishwasher wanted
inspired. He quit his job at the Board and, despite warnings that the Breadshop could soon go
work. I came in as a dishwasher and after two weeks I told the owner I thought I could save
adding that since his background was in finance, he saw it as a worthy challenge. And it work
When Mickey came in, it was the first time the place made a profit, Kaucher recalls, shakin
didnt even know what a cabbage was. I thought, this guy is going to manage the restaurant
eventually Mickey left due to personality conflicts. The business went under shortly thereafte
decided to leave Chicago for California. Although the two werent yet romantically involved,
told him goodbye, he said, Someday Ill find you, wherever you are, and well open a restaur
later, she returned to Chicago, and he did.
Sauce and Bread Kitchen is a bakery and cafe on Chicago's North Side. A product of Co-op Sa
Crumb Chicago, Sauce and Bread emphasizes local ingredients and house-made fare, so eve
item you see on the menu has been crafted by hand. Fast food it is not. Stop by for a sip of
Stumptown or Dark Matter brewed coffee, a bite from the bakery, or to lunch on a hearty san
from our revolving menu. If you consider yourself a culinary connoisseur, be sure to check ou
Stew Supper Club, our monthly dining event.
Name
Address
Mana
1742 W. Division
Handlebar
Amitabul
6207 N. Milwaukee
Chicago Raw

Chicago Diner

Milwaukee
Urban Vegan

Fullerton
City
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Website
http://www.amitabulvegan.com/
773-342-1742
773-384-9546
773-774-0276
312-664-2729
(Huron)
773-935-6696
(Halsted); 773252-3211
(Milwaukee)
773-404-1109
(Montrose); 773472-1808
(Fullerton)
Email 2
Email 3
Owner 1
Owner 2
Pollie Gaza
Carole Jones
Owner 3
Owner 4
Notes
with as much locally produced product as possible. I have several farms I work with, but also
international product companies."
week. We are a small, casual neighborhood restaurant with a full-service bar and beer garden
trade coffee, serve all organic eggs, and source produce from local farms. Handlebar has bee
and good times in Wicker Park since 2003.
Only the finest freshest vegetables, coming fresh from the farmers market, find their way int
there, they are cooked to bring out the true flavors of authentic Buddhist Healing Vegan Cuis
wide selection of dishes using both traditional and modern recipes that appeal to all tastes.
vegetarian-style. Gets food from organic farms but did not want to disclose where
uncooked, 100% plant-based products to an under-served community in need. Through the fr
the simple raw goodness of nutrient-rich ingredients & by educating our patrons, the healing
awareness worldwide. Chicago Raw was started by two savvy foodies at a small farmers ma
Founders, Carole Jones & Polly Gaza, have joined creative forces and set out to raise awarene
health benefits of incorporating raw foods into your diet! With gratitude & love, we choose to
about the most organic & naturally abundant nutrients we can find. share this journey of hea
reflect the beautiful vision of raw together. E-mailed Pollie on Sat., Sept. 5, 2015
and our to-go containers are bio-degradable. We also use only FSC and Rainforest Alliance ce
practice bio-diesel conversion of our waste oil. E-mailed Michael on Sat., Sept. 5, 2015; Mich
Sept. 6, 2015 and said: "Thank you for your interest in The Chicago Diner. We are not exclus
local and organic when feasible. Our produce vendor is Testa and they have many different
year. Our sales rep has been fantastic to work with. Steve Horwich 312 545-7417"
to create a truly authentic Thai/ Asian restaurant with an international theme. We use vegeta
maintain a healthy diet without sacrificing the tastes you love. We focus on providing premiu
products, with the finest ingredients and deliciously original recipes from every corner of the
result? An ever-growing range of delicious vegan foods unlike any youve ever tried before.
members alike scoffed at the idea, some vehemently. Its like we were going against apple p
whole thing, Hornick recalled. Big shot advertising guys came in and said youre pissing ag
Their answer was to create an atmosphere as American as mini malls by decorating the plac
and neon lights and serving up heaping helpings of comfort food, but without the meat. Inst
have veggie burgers, explains Kauchner, who, together with a long line of collaborators in th
the Diners menu and authored The Chicago Diner cookbooks. Instead of french fries we ser
adds. They also offer vegan milkshakes, a Radical Reuben with homemade seitan in place of
biscuits & vegetarian gravy, and Not Dogs for the kids. The restaurant fits the vegetarian mo
its owners do. Hornick was lured into the vegetarian lifestyle and into Kauchers life whi
began eating natural foods for health reasons and soon became a regular at the Breadshop K
hippie haunt where Kaucher was slaving away baking bread. I just felt better eating there,
thought it was somewhat the wave of the future. One day he noticed a dishwasher wanted
inspired. He quit his job at the Board and, despite warnings that the Breadshop could soon go
work. I came in as a dishwasher and after two weeks I told the owner I thought I could save
adding that since his background was in finance, he saw it as a worthy challenge. And it work
When Mickey came in, it was the first time the place made a profit, Kaucher recalls, shakin
didnt even know what a cabbage was. I thought, this guy is going to manage the restaurant
eventually Mickey left due to personality conflicts. The business went under shortly thereafte
decided to leave Chicago for California. Although the two werent yet romantically involved,
told him goodbye, he said, Someday Ill find you, wherever you are, and well open a restaur
later, she returned to Chicago, and he did.
Name
Address
Bakery Miller Bakery and Millhouse
4610 N. Western
Hewn
810 Dempster St.
Bennison's Bakery
1000 Davis St.
Pleasant House Bakery
964 W. 31st St.
West Town Bakery & Diner
1916 W. Chicago and 15 E. Ohio
La Farine Bakery
2909 N. Milwaukee Ave
Floriole Bakery
Hoosier Mama Pie Company
1220 W. Webster
1618 1/2 W. Chicago Ave.
Bang Bang Pie & Biscuits
2051 N. California
Kolateks Bakery & Deli

Kristoffers Cafe and Bakery
2445 N Harlem Ave

1733 S. Halsted
Blue Sky Bakery
3720 N. Lincoln
City
Chicago
Evanston
Evanston
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Website
http://www.bakermillerchicago.com/home
http://hewnbread.com/
http://www.bennisonscakes.com/
http://pleasanthousebakery.com/
http://www.westtownbakery.com/
http://www.lafarinebakerycafe.com
http://www.floriole.com/
http://www.hoosiermamapie.com
http://www.bangbangpie.com/
http://www.kolateksbakery.com/
http://www.kristofferscafe.com
http://blue-sky-bakery.org
312-208-5639
847-869-HEWN
(4396)
julie@hewnbread.com
847-328-9434
bennisonsbakery@gmail.com
773-523-7437
(PIES)
pleasanthousebakery@gmail.com
773-904-1414
customer.service@westtownbakery.com
872-829-2002
lafarinebakery@gmail.com
773-883-1313
312-243-4846
info@floriole.com
craig@hoosiermamapie.com
773-276-8888
hello@bangbangpie.com
773-637-3772
312- 829-4150
info@kolateksbakery.com
773-880-9910
lisa@blue-sky-bakery.org
Email 2
rredden@thefifty50.com (Rachel Redden is

asst. manager for Roots, West Town Bakery,
Homestead on the Roof, The Fifty/50, and
The Berkshire Room)
paula@hoosiermamapie.com
Email 3
Owner 1
Owner 2
Dave Miller
Megan Miller
Ellen King
Julie Matthei
Jonathan Scheffe
Owner 3
Eddie Mahoney
Scott Weiner
Sandra Holl
Paula Haney
Mathieu Holl
Michael
Lisa
Greg Mohr
Owner 4
Notes
We're Dave and Megan Miller- the proud owners of Baker Miller. Getting here has been quite a
former cooks, bakers, restaurant owners, coffee roasters, and baristas; we feel like our lives h
up to this point. Led by the desire to serve food we feel challenged and inspired by, we recen
successful restaurant to explore new frontiers in baking and grain milling. We now own Chica
centric sweet and savory bake-house in Lincoln Square. We've also recently launched Chicag
flour company- Baker Miller Flour & Grain. We enjoy challenging the baked goods status quo
milling and baking with non-GMO grains from small farms that are certified Organic. We belie
food is integral to living happy lives and we're excited to make it easier for Chicagoans to acc
food.
Why the name Hewn? It all started on the coast of Maine in an 18th century house, while Elle
course on Historic Preservation through the Society for the Preservation of New England Antiq
project involved dating parts of a house by examining the building techniques. One way to da
to look at the beams and determine if they were hand-hewn or cut with a saw. Ellen discover
when a hand-hewn beam was found inside the walls, meaning that a craftsman used an axe
beam. Ellens career as a historic preservationist ended after working on the Maine Coast wh
pursue her passion for food, but the word hewn stuck with her. Making bread is an ancient cr
the hands of the baker. The word hewn is a way to connect the past with the future. Everythi
made in-house, from scratch daily. We source local and seasonal ingredients from small, loca
their flavors are at their peak. All of our breads are hand-mixed, hand-shaped and naturally f
commercial yeast. Allowing bread to ferment with wild yeast allows a richer, more complex fl
also allows the gluten proteins to slowly and naturally break down over time. The starter (le
was initially created by Ellen several years ago. Our bakers all work to feed and maintain the
day. Each day our bakers mix the dough by hand, turning it every 30 minutes over a four ho
dough is then shaped and placed into bannetons, where it rests overnight to rise naturally. In
bakers fire up the oven and bake the bread. From the start of the mix to the bake, the bread
approximately 20 hours.
Bennisons Bakery has been a North Shore institution since 1938, earning a reputation as a h
bakery with emphasis on European style pastries, cookies, and custom decorated cakes. Lar
brought his bakin savvy to Evanston from Janesville, Wisconsin in 1938. His Dairy State roo
quality offerings in the bakery, made with cream, real butter, fresh buttermilk , and freshly cr
Downer, who had worked for Standard Brands and sold coffee to Bennison's originally, purcha
from the Bennison family in 1967 and took over operations, continuing on the traditions start
Bennison and expanding the product line, while still maintaing the high quality that people h
expect. Gets their food from local sources; e-mailed on Sun., Feb. 22, 2015; responded back
our best to use local ingredients when we can, but there are certain things that just aren't gr
the summer we do 5 farmers markets and will use the fruit vendors for our products that we
fruit in them. The past summer we used seedling fruits.
Jonathan Scheffel began his urban-agriculture education while working at the Oakhurst Comm
Decatur, Georgia. Since moving to Chicago in 2010, he has learned and mastered indoor grow
while helping to establish the first licensed aquaponic farm in Chicago.
http://www.westtownbakery.com/who-we-are/who-we-work-with.html; West Town Bakery & Di

of The Fifty/50 Restaurant Group; We strive to use as many local and all natural ingredients a
to our flour, butter, eggs, nuts, chocolate, milk, fruits, vegetables, oilseverything. And we s
ingredient from the companies, vendors, and farmers who share our commitment.
Uses organic whole-wheat flour, unbleached flour, salt, water, grains; e-mailed on Sat., Feb. 2
from Sandra on Sun., Feb. 22, 2015: "No we do not"; when I asked if they get their food from
Floriole began as a stand at Chicagos famed Green City Market, where for nearly 5 years we
French pastries in a 10-by-10 tent. We dreamed then of having our own brick-and-mortar spa
dream came true in 2010 when we opened our beautiful cafe and bakery in Chicagos Lincoln
neighborhood. Expanding on our market pastry offerings, our menu now includes breads, sa
and, of course, more pastries. We remain committed to using the best ingredients available
meats, dairy and cheeses are sourced directly from sustainable farms in the region. We use o
sugar, Valrhona chocolate, European-style butter and cage-free eggs. We are forever gratefu
City Market for giving us a place to sell our pastries, to Kitchen Chicago for providing our first
our amazing staff for making everything possible, and to our customers who share in our love
and make it a pleasure to go to work each day. Local farms listed - http://www.floriole.com/ab
Sara Gasbarra
E-mailed on Sun., Feb. 22, 2015; at Green City Market
At Bang Bang, we are a collective of talented and creative people here to serve our amazing
various backgrounds & disciplines, we have built our family around people that are always lo
better experience for you. Our food's soul begins with the farmers and butchers who raise it.
personally delivered by Trent from Catalpa Grove Farms. Rhubarb & Ramps are just a few of
produce provided by Klug Farm and Ellis Family Farms. Leaf Lard for our signature pastry cru
specifically for us by our friends at Smoking Goose. Bang Bang Coffee blend is custom roaste
at Gaslight Coffee Roasters. Food partners listed - http://www.bangbangpie.com/our-food-par
Kolateks Bakery & Deli is a Polish and European market where we are passionate about wha
all natural bakery all our breads are strictly homemade from scratch, a large store front bread
to offer hot crusty breads at the peak of freshness. Twin wood-burning smokehouses and larg
around the clock preparing mouth-watering meats, succulent foods and hot piping soups mad
honored way, like our grandmother used to make. We offer a wide selection of grocery items
shelves, ranging from imports from Europe, assorted health foods and local items. We pack o
counters and refrigerators with organics, Amish food, gluten free, all naturals, and hard to fin
can forget about our extensive selection of assorted bakery items, decadent pastries, cakes,
paczkis, pound cakes, to name just a few. At Kolateks Bakery & Deli you can be sure of one t
make foodwe make food for our family, with love. From ours to yours. E-mailed on Sun., Feb
Website suspended
Located at 3720 N. Lincoln Avenue (one block north of the Addison stop on the Brown Line), B
Cafe features a rotating selection of freshly-baked pastries, sandwiches, soups and quiche, in
espresso and soft drinks. Seasonal and organic items are used whenever possible.
Ellen King is the co-owner and head baker at Hewn. She is a classically trained chef and has
various restaurants in Seattle with a specialty in French, Mediterranean and Vegetarian foods
served as the artisan cheese buyer for Whole Foods in Bellevue, WA. Ellen spent time at Quil
School, a sustainable farm school in Rice, WA, where she first learned to bake bread in a woo
She has also been a chef instructor for the Food as Medicine culinary classes held in Evans
Geeta Maker-Clark. Ellen attended the Seattle Culinary Academy where she was awarded the
dEscoffier 2003 scholarship. She holds an MA in American History from the University of Mai
in History from St. Norbert College. She was chair of the Evanston Backyard Chicken Commit
on the Evanston Environment Board and is a member of Chefs Collaborative, Women Chefs a
Restaurateurs and the Bread Bakers Guild of America. Julie Matthei is the co-owner and Dire
Business Operations at Hewn. Julies belief in the product and Hewns mission led her to part
Ellen in this endeavor. Julie has a BA from Fairfield University and a MEd from Loyola Universi
She worked in college admissions and was the Director of Guidance at a large Jesuit high sch
several years. Julies experience with several construction projects, both residential and com
helped guide the creative remodeling of Hewns space with repurposed materials.
Name
Address
Limelight Catering
2000 N. Racine
Fig Catering
1850 S. Blue Island Ave.
All Natural Chicago
2032 W. Fulton St.
Pure Kitchen Catering
451 N. Elizabeth
Cater2.me
Big Delicious Planet Canteen
412 N. Wolcott
City
Chicago
Chicago
Chicago
Chicago
Chicago (has other

locations too)
Chicago
Website
http://www.limelightcatering.com
http://www.figcatering.com
http://www.allnaturalchicago.com
http://www.purekitchencatering.com
http://www.cater2.me/
http://www.bigdeliciousplanet.com
773-883-3080
773-793-1035
justin@figcatering.com
312-265-1315
312-224-8277
info@purekitchencatering.com
312-380-5141
info@cater2.me
312-455-1019
kitchen@bigdeliciousplanet.com
Email 2
molly@figcatering.com
Email 3
Owner 1
Owner 2
Britt Whitfield
Clint Paton
Justin Hall
Molly Schemper
Chef Micky
Tess
Zack Yungst
Alex Lorton
Owner 3
Heidi Moorman Coudal
Ellen Moorman
Owner 4
Notes
Limelight is known for walking the walk when it comes to our commitment to a strict green
our founding in 1990 weve served as pioneers in the industry for sustainable and environme
practicesfrom our green commercial dishwashing system that was the first in the city, to
comprehensive composting and recycling program. All cage-free eggs and no trans fats. Sup
power
Green Seal certified http://www.greenseal.org/FindGreenSealProductsandServices/RestaurantsandFoodServices.as
Scrap Coalition listed - http://illinoiscomposts.org/; gets some of their food from Gunthorp Far
mailed Molly on Mon., Apr. 27, 2015
We are regional, traditional, seasonal, locally sourced, artisanal food, at your service! We be
what it does for your body. All Natural Chicago stands at the crossroads of good health and g
and pleasure. This is in direct contrast with the standardized taste and culture in a fast food w
in the fundamental right of each person to have wholesome, high quality food and conseque
health benefits that come from doing right by your body. Our kitchen believes in the delicate
between farm, plate, people and planet. Our flavors are based on Italian, Spanish and French
steeped in culinary tradition. We prefer time tested cooking techniques like slow roasting, sm
braising over deep fat frying and our menu reflects this ideal by offering few fried choices. W
flawless ingredients and a foot firmly rooted in culinary traditions. This question is simple bu
not. All Natural Chicago can do it all. We have served appetizers for 300 or breakfast for 15
so many ways we can make any event more memorable just by including the right foods. A
that requires brain power is the perfect place to let our lunches fuel your body. There wont b
slump after a Bahn Mi & some dirty potato chips.
We create memories around the tables at which we sit. At Pure Kitchen Catering, we understa
to make our cuisine a highlight of any event. We offer organic catering with fresh ingredients
farmers and producers, because the less time between the farm and your plate, the brighter
close to home also helps us support our local community here in Chicago. In addition to sour
whenever possible, we compost and recycle all that we can to leave a smaller ecological foot
also partner with a variety of not for profit organizations to improve our community each mon
Cater2.me was founded with the goal of connecting inspired kitchens with the masses. Inspi
Francisco's thriving farmers' markets and the abundance of passionate local chefs, we decide
revamp catering by opening up access to this amazing wealth of local gourmet food. We've s
mission to connect companies with the local food scene, to give them a better, more wholeso
small businesses around them. We enable these relationships through a mix of technology an
customer service. No longer are you only able to read about the hottest chefs and food startu
we're bringing them into your offices and homes.
compost/restaurants; Our clients love that many of their menu items come from 15 feet outs
door. When Big Delicious Planet caters your event, you reap the benefits of our bountiful orga
We're located in an industrial part of Chicago's West Town, and we're pretty lucky there happ
semi-vacant city lots next to our building, which were being used for parking hippie school bu
2012 we leased one lot and hired a garden manager to begin turning that underdeveloped la
now our amazing urban farm. In 2013 we expanded to the second adjacent lot. We're organi
varieties of vegetables, herbs, fruits and edible flowers in 50 raised beds. In 2013 we harvest
pounds of organically grown vegetables and herbs. Here's just a sampling of what we're grow
Urban Farm: Tuscan Kale, Swiss Chard, Green Zebra Tomatoes, Rosa Bianca Eggplant, Japane
Pattypan Squash, Mixed Greens, Sylvetta Arugula, Purple Haze Carrots, Chioggia Beets, Finge
Lemon Cucumbers, Sweet Basil, Poblano Peppers, Nasturtium. We also have two busy beehiv
produced 100 pounds of honey in 2013! Buy our local raw honey in our Canteen!
Chef Micky and Tess began All Natural Chicago to provide fresh and flavorful food options for
and lunch catering in the Downtown Chicago area. After years of eating fast food while worki
commodity business, they took their health back. Eating an inadequate or unhealthy lunch w
coworkers struggling to stay awake or make good decisions. It became important to provide
alternatives to professionals stuck in a food rut.
Cater2.me works with hundreds of taste tested local food vendors - farmers market purveyor
trucks, chef-owned restaurants and boutique caterers - to feed your office awesome meals. 1
vegetarians? 8 gluten-free? We build perfect menus, customized to your budget and prefere
limitless range of cuisine options
Name
Address
Real Good Juice Co.
1647 N. Wells
Hi-Vibe Superfood Juicery
160 W. Kinzie
City Harvest Caf
2931 N. Broadway; Andersonville

Farmers Market, Dill Pickle Co-op,
and Olivia's Market
Earth's Healing Caf
1942 W. Montrose; 111 E. Wacker
24 Karrots
2004 W. Armitage
InfiniteUS Rocks and Juice
1644 W. North
Owen and Alchemy
2355 N. Milwaukee
Belli's Juicebar
1221 W. 18th
Juice Rx
1414 N. Wells
City
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Website
http://www.realgoodjuiceco.com
www.hi-vibe.com
http://www.cityharvestcafe.com/
http://ehcafe.com/
http://www.24karrotsjuice.com
http://www.infiniteusrocksandjuice.com/
http://www.owenandalchemy.com/
http://www.bellischicago.com/
http://www.juicerxcleanse.com/
312-846-7897
hi@realgoodjuiceco.com
312-545-5880
nick@hi-vibe.com
773-360-7226
773-728-0598;
312-540-1440
773-770-3865
info@ehcafe.com
773-661-1418;
224-619-0131
(cell for Thalia
Pharris,
manager); 773369-6463 (cell
for Alex
Drummond,
owner)
thalia@infiniteusrocks.com
773-227-3444
312-307-7305
rtruesdale@owenandalchemy.com
773-840-0752
info@juicerxcleanse.com
Email 2
dean@juicerxcleanse.com
Email 3
Owner 1
Owner 2
Jon Schiff
Nick Boskovich
Angela Maicki
Anthony Maicki
Owner 3
Alex Drummond
Jared Van Camp
Anne Owen
Dean Kasal
Owner 4
Notes
Juices and smoothies are organic and locally sourced; we cold press all of our fruits and vege
cherries from Mick Klug Farm
HI-VIBE is an urban superfood juicery, committed to providing its customers the highest quali
ingredients in a convenient, contemporary setting. We offer our customers organic cold-press
pitaya bowls, superfood smoothies, & Bulletproof coffee. Consistency & quality is ensured by
intimate selection of suppliers and produce. Our management team takes an unprecedented
personally selecting all of our produce & ingredients. Effectively, this means no "middle men"
in guaranteeing that only the finest quality ingredients make it into our products. HI-VIBE is o
flagship store in Chicago's vibrant River North neighborhood on July 18, 2014. This marks the
bringing honest, delicious, nutrient-dense nourishment to Chicagoland. E-mailed Nick on We
City Harvest Cafe is an all organic health-bar and market committed to providing the healthie
dense cold-pressed juices, superfood blends, elixirs and raw foods. Our small-batch juicery
Chicago cafe creates cold-pressed juices from the finest, always organic, produce, herbs an
honor the exquisite, balanced flavors, and the detoxifying power of raw, whole nutrition. Eac
blends and foods are created from the whole foods our species were designed to eat. With re
health as well as the planet's well being, ALL of our products are made with ORGANIC ingredi
products contain mega-doses of live vitamins, minerals, nutrients and enzymes so we feel i
that they are free of the dangerous pesticides, herbicides, antibiotics, and fertilizers regularly
conventionally grown food. We will never compromise organic ingredients for its conventiona
our customers can rely on the best available foods with every visit. We are a small business,
& pop business, an organic business. We believe that if we focus on quality, quality, quality, t
care of itself. The heart of our efforts is concentrated on our core values. The best part of eac
time with our customers, nourishing our customers, and watching our customers become par
Our menu has been refined over the years to highlight the abundant power of whole, raw nut
electrifying your palate with the sometimes fragile, sometimes robust, but always exquisite fl
unique recipe.
Earth's Healing Cafe (EHC) was founded in 2010 with the intention of being the most therape
establishment in the United States. EHC is a place where conscious individuals work togethe
and integrity to serve highest quality, medicinal foods that cleanse and nourish the body tem
honor the sacredness of the human body, we only use the purest ingredients available, that c
Earths womb. Earths Healing Caf (EHC) was founded in 2010 with the intention of being th
therapeutic food establishment in the United States. EHC is a place where conscious individu
with harmony and integrity to serve highest quality, medicinal foods that cleanse and nourish
In order to honor the sacredness of the human body, we only use the purest ingredients avai
from the Earths womb. You probably have come across companies that claim to use organic
available. That is just bs. Every time you hear such a statement, rest assure that majority of
by such companies is conventionally grown, in order to cut cost. That was never, isnt, and w
case at EHC. The only non-organic ingredient you will find here are fresh young coconuts. Tha
fact that certified organic young coconuts are extremely difficult (if not impossible) to source
(if you happen to know of a source, however, please do contact us!). Everything else is 100%
times. No exceptions! If we cannot obtain certain organic produce due to the weather (Chicag
tough), we will not substitute an inorganic ingredient in its place. If we are unable to obtain o
for example, we will use organic celery, instead of using conventional cucumbers. Drinking p
other chemicals isnt optimal for the body at all.
Almost 50 years ago Lou Kamps Sr. became interested in juicing and improving his health. H
been into physical exercise but he wanted to do more to feel and look better. He wanted to l
healthy, pain free life. Paul C. Bragg wrote about it, Jack LaLanne preached about it and Lou
bought an Acme juice extractor, started juicing, changed his eating habits and quit smoking.
friends and family thought he was a bit eccentric. After all, it was the 60s. Fast food, colas,
smoking were what everyone did. Who juiced? Who bought carrots in 50 lb. bags? Even tho
results were not far behind after starting his new habit of juicing regularly, Lous son, Ken, wa
try juicing. Teenagers are often slow to pick up the positive habits of their parents. But when
started making comments like, I wish my parents were as active and energetic as Lou and
as good as he does at his age a bell went off. Ken started using the Acme juicer that his Da
him and never looked back. It has made a big difference in his general health, sleep, digestio
level.
A metaphysical boutique and organic juice bar. Infiniteus is dedicated to assisting the realiza
collective consciousness by using smaller sciences as educational pathways to bridge the ide
in our daily experiences. We aim to maximize the infinite life experience physically through th
organic juicing, and mentally/spiritually through rocks and minerals as a metaphysical resour
Mon., May 25, 2015
We choose to work personally with farmers that dont just adhere to USDA organic certificatio
also go beyond them. We engage with farmers who incorporate techniques that ensure safe
the workers and the produce they provide. Often independently owned farms are too small to
expensive process that comes with organic certification, but this does not diminish their com
practices needed to safely grow and distribute produce. If we forge a partnership with a farm
have personally witnessed their dedication to achieving the highest standards in responsible
conscious farming, regardless of their size. Cold-pressed juicing is a technique that extracts
of juice and nutrients possible from each raw fruit or vegetable. While centrifugal juicing uses
which cause friction and heat, damaging the live enzymes found in fresh produce, cold-press
steel plates to press ingredients with thousands of pounds of pressure, avoiding heat. This al
approximately five pounds of locally sourced produce into each bottle of our juice. Cold-press
eliminates oxidation, and provides a juice that is richer in both nutrients and taste, optimizing
absorption in the body. Pasteurization is often used to prolong the shelf life of juice by heatin
very high temperature before its sold. This process damages the essential enzymes and nut
the juices intent. We press our juices fresh each morning and keep them completely raw and
We recommend consuming our juices within three days, when the taste and nutritional conte
peak. We strongly believe in the values of a plant-based diet, relying on natural produce as a
wellness for both mind and body. A diet rich in raw whole foods, including fresh produce, nuts
and legumes, is strongly linked to lowering the risk of chronic diseases. A plant-based diet als
carbon footprint. It takes ten times more energy to create one meat-based calorie than one p
calorie. Working more whole foods into your diet is a kind way to take care of both your body
We are a local market & juicebar offering healthy and fresh food & juice in Pilsen. We work wi
in the city of Chicago and local farmers in the Midwest to provide fresh, organic foodsfruits,
meats, cheeses, eggs, local preserveswere a permanent farmers market. We Compost Go
http://illinoiscomposts.org/we-compost/restaurants
Dean has always been fascinated with health and wellness, but he didnt realize just how imp
shortly after graduating from college. While attending the University of Illinois highly esteem
Business, the stress and less-than-optimal diet began to affect his health. While he never reg
bad, the consumption of highly processed and non-living foods were silently taking their to
of starting his career in Finance, a health monstrosity reared its ugly head Dean was diagno
Ulcerative Colitis. For this, traditional medicine knows no cause, and it knows no cure. The re
treatment for this disease required a lifelong regimen of pills. For a short time, Dean opted fo
assuming it was the only solution. After less than a year of popping prescription pills that pro
disease at bay, blood tests revealed elevated liver enzyme levels indicating serious liver dam
occurred. As it turns out, this damage was caused by the pills that were intended to restore h
someone as young (and otherwise healthy) as Dean, it was a devastating experience. Despit
discouraging experience with Western medicines failed approach, he was determined to find
2009, in an attempt to find a natural and holistic way of healing, Dean began juicing. A year
himself completely cured of a disease that modern medicine calls incurable. Thanks to a diet
consisted of organic, fresh-pressed, homemade juices, he was able to not only completely he
disease, but his physical and mental strengths soared. To this day juicing remains an essentia
daily diet. Inspired by his personal health transformation, Dean decided to retire from corpora
old age of 29 to pursue his real passion helping others transform their minds and bodies.
City Harvest Cafe is the dream, concept, and creation of founders Anthony and Angela Maick
and Angela not only believe in their work, they live it. It is their passion, their drive, and their
share Trust Through Food with the rest of their community. It all began years ago, when Ange
teacher in Detroit and educating Anthony in the benefits of raw, whole nutrition. Her passion
preparing healthy food for family and friends lent itself well to her ever-expanding knowledge
Over the years she enjoyed nourishing her loved ones with flavorful food that healed and det
prevented and sustained, cured and cleansed. A life-long learner, Angela's promise is to evok
we think about health, medicine, and treatment. Instead of pills, surgeries, and invasive trea
has learned in the most personal way even serious illness can be treated with nothing but
organic live foods. Husband, Anthony, is the model example. After relocating to Chicago in 2
Anthony and Angela began refining their process day in and day out, and with the profound h
power this lifestyle enacted, it was clear they needed an outlet to share their passion. Each r
purpose and a story. The creativity sparked in their newly adopted home city inspired each
way to delve as deeply as possible into this lifestyle to create their absolute best. City Harv
concept stems from the traditional Roman Cafe : Community, creativity, convenience... inviti
yet simple. We are leaving the pretension for someone else, welcoming all and everyone, fro
to expert, curious to specialist, and everyone in-between. We will gladly share what we've lea
we don't know, our favorite recommendations, and all our experiences. We encourage our cu
sit back, sip, and join our community.
At least 50 percent of our ingredients are grown locally, however there are some ingredients
simply cannot obtain from local farmers throughout the year due to the fact that our ingredie
organic. Our #1 preference is both, organic and local, however, when that option is unavailab
choose organically grown produce from other parts of the country. Our belief is that it is more
to consume organic (regardless of where it was grown), than local pesticide and herbicide lad
and vegetables. In our opinion, there is absolutely no need for polluting the body (with inorga
in order to nourish it. Our juices are very potent. They are not watered-down by any means
the potency of our juices why they are so effective, cleansing, and nourishing. EHC juices con
substantial amounts of medicinal leafy greens and therapeutic roots, which makes them so u
formulate our juices for taste but also for their healing properties (thus our slogan: food as m
Our cold-pressed blends create extremely nutrient dense, superior juice. Try them for yoursel
carefully formulated our juices so that each of them targets a specific organ/system of the bo
our juices contain specific therapeutic ingredients designed to cleanse, nourish, and strength
organs, they carry strong therapeutic properties. In addition to the above, EHC is 100% glute
vegan, kosher, halal, and pareve. Our plant-based menu satisfies everyone, not just vegans.
customer base includes vegans, vegetarians, as well as meat eaters, all of whom enjoy our r
Being aware that a plant-based diet carries a great power to help us achieve radiant physica
health and well-being as well as create a harmonious union between ourselves and Mother E
such foods accessible to the community is our highest mission and commitment.
Like Ken, it took his son Anthony a while to start juicing. Juicing was for Grandpa and Dad. B
eventually saw the benefits and now he also enjoys the benefits of regular juicing. They dec
their passion for juicing, cleansing, and vegan fare. The idea of 24 Karrots was born. Anthon
manages/operates 24 Karrots Bucktown. Our 24 Karrots family is proud to offer homemade
cold-pressed juices, smoothies, salads, wraps, acai bowls and organic baby food at the most
prices possible. We are committed sharing the priceless gift of high levels of health and ener
customers.
We designed our bottles to be given new life after you finish your juice. The UV ink used on e
bottles is eco-friendly and completely lead-free. Our bottles are dishwasher safe, and make e
water bottles and vases. Promote the responsible recycling of each vessel by tagging us in ph
creative bottle reuse. All of the packaging we have chosen for our juices, beverages, and ed
completely compostable, biodegradable, or recyclable and can all be properly disposed of
Juice bottles are glass and recyclable, smoothie cups and straws are formed from cornstarch,
plant pulp, and all plastic tops are created from PET plastic, the easiest plastic to recycle. Ou
composting partner, The Ground Rules, has values in line with ours, as theyre passionate ab
the earth safe and producing cycles of regeneration for composted food products and packag
substances. The Ground Rules has three locations on Chicagos West Side, and each commun
center builds thermophilic compost piles and sends the resulting compost to local urban food
and soil remediation projects. This enables our compost to contribute to the next generation
produced food. We fully support local businesses and farmers while choosing to incorporate
seasonal products into what we juice, make, and distribute. We understand the devastation t
distance deliveries can have on our planet, so we make sure to buy ingredients from the clos
most conscientious growers. E-mailed Rose Truesdale on Sun., Apr. 5, 2015
When looking for a juice cleanse, we know you want one that works and tastes good. Sure, w
a decade researching, studying and learning the dramatic positive impact fresh, organic, raw
on health. But our cleanses, raw foods, and elixirs arent built on an idea. Theyre built on exp
Having experienced the amazing healing power of a fruit and vegetable cleanse, we realized
changing knowledge should be available to everyone. So we teamed with top health experts
create delicious fruit and vegetable cleanses for detoxing and healing! Of course, they had to
raw, organic, fresh, vegan, and made with unparalleled passion. The results have been nothi
incredible. Choose from over 20 tasty juice flavors formulated to target and detoxify specific
down to the cellular level. Or take your pick of 10 mouth-watering organic, raw food dishes. A
theres the cooling, satisfying smoothies and a variety of elixirs. These cleanses, raw foods a
arent about fad, or fashion. Theyre about high quality nutrition that encourages healing and
vigor to improve quality of life today, tomorrow, and well into the future. Unlike many cleanse
foods, our flavors delight even the pickiest palate. When it comes to your health, we dont h
Thats why we use whats been called the Ferrari of all juicers. Yes, its pretty incredible. Thi
applies 5,000 pounds of pressure to fresh, organic fruits and vegetables to extract (cold-pres
industry lingo) their juices. This means you get the maximum vitamins, minerals, antioxidant
and phytonutrients in every serving. In fact, our unique hydraulic press delivers 3 to 5 times
nutrition than any other juicing technique, with over 50 lbs of fruits and vegetable nutrients d
3 day cleanse! (Imagine trying to eat that many fruits and veggies in three days.) And its a j
pulp-free and smooth your body easily absorbs it in less than 15 minutes. Thats right, we cr
cleanse with benefits which begin almost immediately after your first sip. And the results afte
day cleansewell, once you feel the energy youd thought youd lost and see the transforma
mirror, youll know youre on the right path.
Our menu is 100% plant-based, which means that you will not find any items that contain an
milk, cheese, or dead animal flesh (not even honey). EHC is completely vegan. If you are a st
vegan, you have absolutely nothing to worry about when eating anything that was prepared
establishment. HPP stands for High Pressure Processing. It is a method of processing that ha
used to preserve meats. Recently, many juice companies started to put their juice through th
process and call the product raw. Whole Foods Markets shelves are now full of juice labele
raw, juice that underwent High Pressure Processing. While HPPd juice is uncooked (it isnt
subjected to heat), we do not consider it raw, let alone alive, as the extremely high pressure
the bacteria, certain enzymes, and other nutrients. A juice that can remain on the shelf for 9
without spoiling obvoiously cannot compare to a fresh juice that lasts only 4 to 5 days. We wi
put our juices through such, nor any other type of processing. We simply juice the veggies, fr
and herbs, bottle it, and you drink it. There is no other processing and will never be. Compan
using agave as it is a very cheap sweetener. We do not cut corners though. Agave nectar is h
processed and we wouldnt put it in our products and sell it to you. Yes, we are radicalorgan
are our sweetener of choice. Dates are a whole food. They are actually a fruit, which means t
sweeten our nut milks and desserts with a whole fruit. We are comitted to giving you THE BE
Period. Because we choose to utilize only the best organic produce available, we work with
extremely low profit margins. To a person who doesnt juice or live a natural lifestyle, our pric
appear high, but in the view of an avid juicer, raw foodist, and/or health conscious person, th
very reasonable (in reality, they are actually lower than most even non-organic juice bars). A
conscious person knows that if he or she were to make the same juice or smoothie at home,
she would end up spending about the same amount or more. We strive to give you the best f
Name
Address
Chicago Gourmets
Sunday Dinner Club
Sobremesa Supper Club
Farm-to-table Event Co.
Dinner Lab
1029 Oretha Castle Haley Blvd
City
Chicago
Chicago
Chicago
South Carolina
Multiple cities
including Chicago
Website
http://chicagourmets.org/
http://sundaydinnerclub.com/
http://www.sobremesachicago.com/
http://www.farmtotableevent.com/home
http://www.dinnerlab.com/
847-571-1499
Sharonm@chicagogourmets.org
773-878-2717
info@sundaydinnerclub.com
828-301-2328
farm2tableevents@gmail.com
support@dinnerlab.com
Email 2
Email 3
Owner 1
Owner 2
Owner 3
Tom Burke
Sharon Meyers
Josh Kulp (chef and

founder)
Christine Cikowski
(founder and
chef)
Gabriel Moya
Efren Candelaria
Owner 4
Felipe Cabrera
Notes
Mayra Estrella
Are you interested in unique educational experiences in the hot Chicago restaurants, pop-up
cutting edge venues and long-standing favorites, and at added value, with an all inclusive pr
find elsewhere? All Chicago Gourmets events feature experiences you will savor, and with an
culinary information and education to make each that much more interesting: wonderful food
pairings, new cuisines, culinary legends, cookbook authors and celebrity chefs of the future w
meeting new friends with Chicago Gourmets, now celebrating 17 years in Chicago. Join us in
the culinary diversity and chef talent that make our events so memorable, Membership is ea
provides event discounts.
Sunday Dinner Club is an underground restaurant. But it isn't really underground. And it isn'
restaurant either. And it's not just on Sundays! SDC hosts dinner parties in the great city of
The dinners are multi-course meals featuring the best of what is available in city farmer's ma
food that we cook is the food we want to eat - seasonal, simple, clean, but also refined, thoug
painstakingly handcrafted. Dinners are held 5 to 10 times per month. Each dinner seats 16
The menus are 3 to 5 plated courses. Dinners are BYOB. Prices range from $45 to $85 per p
tax. Invites are sent via e-mail approximately two weeks in advance to our referral-only mail
Referral-only doesn't mean elitist and/or exclusive - it simply means we prefer to have a pers
connection to our diners given the diners are served in a home. Just like we have a direct co
with the farmers that grow our food, we like to have a direct connection with those that eat it
Our aim is to creat an enviornment where the food, the cooks, and the guests are all intercon
which hopefully deepens our dining experience. Opened Honey Butter Fried Chicken in 2013
We are a Latin inspired, locally sourced dining experience LISTEN TO LATIN JAZZ that looks to
community through food, relationships, and dialogue. We believe that we can transform fine
MORE FOOD into an inclusive experience that is committed to supporting local communities,
grocers while bringing their story to our table through food. Supports Growing Power
Bringing people together in the community through agri-tourism, local food, local farmers an
who are experts in bringing the freshest ingredients to the table in creative and unique ways
dinner started when founder Vanessa Driscoll returned home from living in Asheville and atte
Sustainable Midlands Holiday Market. Never having met the McClams she walked up to them
want to have dinners on your farm. Needless to say they thought she was crazy. A couple m
she had joined friend and Chef/Owner of @116 State Ryan Whittaker with City Roots and the
Dinner launched. Three years later multiple events and partnerships with Chefs have been cr
the community continues to join us at our tables.
It started out as most arrest records do...on a night in New Orleans. We now call them our Bo
Directors, but back then they were just a few hungry guys with no late night options. Many m
bit of trial and error led to Dinner Lab as we know it today: a roving night out that is forever c
always an experience to remember.
Our events include, Harvest Dinner Series, Nose to Tail Dinners, Harvest and Art, The Local
Underground, Farm to Trunk, Bartender Challenge, Adventure Dinners and music events. We
most of our events at City Roots farm the only in town local sustainable organic farm in SC, w
also exploring locations in the city with other events. You can book us for private for profit, no
events as well as private parties, receptions, rehearsal dinners and weddings. Join our table a
your community.
Name
Address
Artizone
Door to Door Organics
815 W. Pershing Rd., unit 3
Irv & Shelly's
5625 W. Howard St.
Amish Healthy Foods
1025 N. Western
Artisinal
Green Grocer
414 Linden Avenue

1402 W. Grand Ave.
The Sugar Beet Co-op
812 W. Madison
Dill Pickle Co-op
3039 W. Fullerton Ave.
New Leaf Natural Grocery
1261 W. Loyola Ave.
Mrs. Green's
555 W. Webster
Olivia's Market
2014 W. Wabansia
Grocery Plenty & Deli
2036 W. Division St.
True Nature Foods
6034 N. Broadway
Plum Market
Lemon Tree Grocer
935 W. Burlington Ave.
Standard Market
Kramer's Health Food & Supplements
333 E. Ogden (Westmont); 1508

Aurora Ave. (Naperville)
230 S. Wabash
Highland Health Foods
149 Skokie Valey Rd. - Crossroads

Shopping Center
The Green Gourmet
Snap Kitchen
Sprig
City
Chicago
Chicago
Niles
Chicago
Wilmette
Chicago
Oak Park
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago
Chicago, Ann Arbor,

Bloomfield Township,
West Bloomfield
Downers Grove
Westmont and
Naperville
Chicago
Highland Park
Chicago
Chicago and Texas
Chicago, Palo Alto,

and San Francisco
Website
http://www.artizone.com/Chicago
https://chicago.doortodoororganics.com/shop-good-food
www.freshpicks.com
http://amishhealthyfoods.com/
http://www.artisanalwilmette.com
http://www.greengrocerchicago.com
https://sugarbeetcoop.squarespace.com/our-story/
http://dillpickle.coop/
http://www.newleafnatural.net/
http://mrsgreens.com/; http://mrsgreens.com/chicago/
http://www.oliviasmarket.com/
http://www.plentygoodfood.com/
http://www.truenaturefoods.com/
http://www.plummarket.com/
http://lemontreegrocer.com/
http://standardmarket.com/
https://plus.google.com/114992785301719092392/about?gl=us&hl=en
http://www.highlandhealthfood.com
http://www.thegreengourmetchicago.com
http://www.snapkitchen.com/
https://www.sprig.com/#/
1-888-895-7562
877-711-3636 chicago@doortodoororganics.com
847-410-0595
773-278-1717
answers@freshpicks.com
847-512-3155
312-624-9508
info@artisanalwilmette.com
info@greengrocerchicago.com
cheryl@sugarbeetcoop.com
773-252-COOP
(2667)
meat@dillpickle.coop
773-743-0400;
773-743-4115
(fax)
karen@newleafnatural.com
773-756-1610
eastchestermrsgreens@mrsgreens.com
773-227-4220
info@oliviasmarket.com
773-270-1509
grocer@plentygoodfood.com
773-465-6400
312-229-1400
630-969-9869
(YUMY)
info@plummarket.com
630-366-7030
(Westmont);
630-536-1630
(Naperville)
312-922-0077
847-831-0460
info@standardmarket.com
highlandhealthfoods@yahoo.com
info@thegreengourmetchicago.com
Email 2
ethan@greengrocerchicago.com
gm@sugarbeetcoop.com
briarcliffmanormrsgreens@mrsgreens.com
bryan@oliviasmarket.com
Matt@thegreengourmetchicago.com
Email 3
Lori@thegreengourmetchicago.com
Owner 1
Owner 2
Owner 3
Irv Cernauskas
Lyudmila Firov (Lucy)
Cheryl Muoz, Foun
Karen Keane
Billy Maheras
Paula Campanio
Matthew Jonna
Tim Canning (also
Matthew Heller
Owner 4
Shelly Herman
Firov (Lucy)
Chris Roland, GM
Joy Maheras
Mark Jonna
Shaun Black
Notes
Artisanal foods ordered online and delivered to your door that's artizone. The clever, conve
offers a curated collection of the very best artisans in your area. This unique portal provides
access to authentic, handcrafted food stuff from the finest purveyors who have carefully crea
products. We celebrate food made the old-fashioned way: honestly, responsibly, methodicall
small batches. With a deep appreciation and respect for where our food comes from, we part
producers who bring to the table their dedication, commitment and above all their craft. O
foods that are made fresh and consumed fresh, we have poured our heart and soul into creat
you can shop for an array of creative fresh food products, find recipes and inspirations, and c
solid community of like-minded food enthusiasts.
We are Irv Cernauskas and Shelly Herman. We have raised our kids Miles and Lia here in the
and eating the bounty of our hard working farmer friends. We are passionate about good food
both for our own family and all communities.
As a small family business, we created a store environment that is inviting, friendly, fun, and
customers are the most important to us and at the end of the day we strive to satisfy their ne
way to do this is by communicating and building relationships. We are devoted to listening to
taking their advice, and adding their knowledge to ours. We take our successes and failures a
to grow and better help our community. Every Wednesday we drive 140 miles (thats 2.5 hou
Amish Community in Shipshewana, Indiana. We value your health just as much ours. One of
ways to pro-long our health is by eating the right food. For this reason, Lyudmila Firov, the ow
wakes up at 4 am and halls a big van to the Amish community in Shipshewana, Indiana every
have turned to the Amish to provide us with the healthiest ingredients, tastiest fruits, freshes
range meat and overall NATURAL top-quality products. We want to help you eliminate the co
refined, highly processed foods, Hormones, Steroids, Genetically Modified Organisms (GMO),
fats. Whether youre looking for the road too health and wellness or whether youve already f
to taste, compare and feel the difference with us.
Artisanal is a modern-day version of a family-owned neighborhood grocery, offering a wide ar

sourced, organic and specialty foods. Artisanal brings a unique approach to a local grocer in
inviting, friendly environment. As a local family-owned business, were committed to the sup
businesses. We believe that the support of local businesses connects and strengthens our co
also committed to the support of local organic, responsible, and sustainable farming practice
are environmentally thoughtful , use resources in a safer and more efficient manner, and the
more nutritious, and simply taste better. Aside from the sustenance that food provides us, w
production, purchase and consumption should take into account its taste, health and nutritio
focus on seasonality and locality, its impact on the environment, and ultimately the FUN and
community it provides us, an opportunity to share a communal ritual and memorable experie
is on quality, not quantity. We have personally sampled every item that Artisanal carries and
only those that are the very best in their respective category. Artisanal carries only those foo
serve in our home to family and friends. We hope you enjoy them as much as we do!
Has Mint Creek Farm products
The Sugar Beet has been in the works by members of the community since the beginning of
folks from northeast Oak Park came together and decided that the Oak Park, Austin, and surr
communities needed something new: a full-service, co-op grocery store that would provide a
source for local, sustainable, healthy foods and a way of connecting farmers and producers t
Has Mint Creek Farm products; Andy in meat department gave his e-mail
Newleaf Natural Grocery is dedicated to providing an affordable way to buy organic produce
organic produce boxes at the lowest cost available. At our store you can pay for your produce
no long term commitments. Gets their food through distributors like UNFI and Natural Direct
on Sat., Apr. 18, 2015
Mrs. Greens Natural Market is a neighborhood store, passionately committed to clean, natur
Dedicated to health and sustainability. Devoted to customers who care deeply about the foo
know that local means fresher. Whenever possible we will support local farmers and artisans
suppliers who practice sustainability. Owned by corporation in Canada
Opened in 2004 by native Chicagoans, Bill and Joy Maheras, Olivias Market is a neighborhoo
heart of Bucktown. Like many ideas, the concept of Olivias Market was born out of necessity
in New York City, the Maheras moved back to Chicago and fell in love with the Bucktown nei
variety of shops and restaurants in Bucktown allowed its residents to live locally with one e
grocery store. Inspired by the specialty food stores and corner groceries in NYC and fueled wi
entrepreneurial spirit, Bill and Joy opened Olivias Market. Our mission is simply to provide ex
service and offer the finest quality products at the ease of neighborhood shopping. E-mailed
Apr. 22, 2015
Plenty is a neighborhood tailored, locally focused grocery and deli. We cater to health conscio
those with underrepresented diets; and support regional farmers, urban food projects and sm
producers. E-mailed on Sun., Apr. 19, 2015
At True Nature we strive to be a trusted source of natural foods and products. From farmer to
you we make decisions based on the common interest of our customers. We share in co-op c
being a co-operative for a local poultry, egg, beef, pork, and lamb farm and a drop-off site fo
independently owned and operated farms. You are helping to support an ideal, a goal and a p
our food sources in the hands of the people. By shopping with us, you support True Nature a
such as Earth First Farms, Some Honey, Gentle Breeze Honey, Arize Kombucha, Wisconsin Ar
Chicago, Sunny Meadow Farm, and Soul Vegetarian.
Whether in-store or online, we are committed to offering the very best selections of natural, o
specialty items in a full-service shopping experience: Our produce buyers purchase only the
emphasizing local and organic products. We feature all natural hormone & antibiotic free me
Niman Ranch and Bell & Evans. Our Seafood Department is stocked with jet-fresh sustainabl
delivered daily from our partners at CleanFish. Our house chefs use these very same meats
vegetables in a collection of both time-honored and contemporary global dishes. Our wine d
features the best selection, the best service, and the best values in the state. We feature loc
products and we support other locally owned businesses! Whether it's a farm like Garden Wo
Creek, or someone who has a wider distribution like Al Dente Pasta or Carols Cookies, we be
support, promote and highlight the local businesses within each stores community.
Lemon Tree Grocer offers the highest quality produce, wine, sushi, Niman Ranch meats and c
here is an adventure, not a chore. You can try our sushi made in house, explore extensiveart
selections, or sample from the barista serving Bowtrusscoffee and espresso. Were passiona
food and have a tremendously skilled staff. We encourage you to approach ourbutcher,chef
monger, or wine director with any question. We can help you find fresh, locally sourced food,
gluten free diets, or make your event unique withgourmet catering. To fully experience the L
justcome on over.
We feature the highest quality perishables, ranging from handpicked produce to expertly but
top-quality fish and seafood. The Market also includes a complete from-scratch bakery, an in
delicatessen, a craft coffee bar, and an extensive wine, beer, and cheese collection, along wi
and pantry offerings. At the heart of the Market is Standard Market Grill, a sophisticated fastthat showcases seasonal ingredients and the culinary talents of the pedigreed chef team. Th
adventure begins in the Farmers Market. Temperature-controlled islands piled high with fresh
arranged for a sensory, eye-popping experience. The Butcher Shop features a large selection
and Choice beef (wet- and dry-aged in-house) sourced from Aurora Angus Beef in North Auro
American Grass-Fed Beef, FreeBird antibiotic-free chicken, and Compart Duroc and heritage B
The department also prepares an ever-changing selection of house-made sausages and hous
bacons. Customers can choose from a wide offering of pre-packaged meats from Niman Ranc
Sausages by Amylu. Furthermore, the chefs in the Butcher Shop have developed a number o
ranging from bacon-wrapped brie & asparagus-stuffed chicken breasts to apple & cherry-stuff
available at the counter or in ready-to-bake containers.
We are an independent, full service health food store with an experienced staff dedicated to
your nutritional needs. We specialize in a large array of products including natural health and
comprehensive supplement selection, gluten free groceries, natural and organic groceries, ar
foods and supplements, and much more. E-mailed Maria on Sat., Apr. 18, 2015
The Green Gourmet Chicago is Chicagos Premier Meal Delivery Service, based on the 40/30/
program; our meals are designed to provide an alternative to restaurants giving you chef pre
delivered to your doorstep. Our meals are prepared fresh daily and delivered daily by 5 a.m.
director of fitness
Since 2010, we have worked hard to create a place for people to experience consciously craf
both delicious and nutritious. We are dedicated to educating our guests and providing health
creations prepared with the highest quality ingredients available. Our menu offers a wide sel
snacks, and cold-pressed juices that are made fresh daily, portion controlled, and nutritionall
are passionately picky when it comes to the choices we make. From our internal team of chef
our trusted farmers, ranchers, and food suppliers, we aim to create stores that reflect our gu
towards health, community, and sustainability. It's this commitment that produces strong, su
relationships. And it's this promise that drives everything we do.
Following the launch of Radish in April, its predecessor healthy meal-delivery app is launching
dinner service tonight. Sprig's Chicago debut represents another option for eaters and more
traditional restaurant delivery, and is the app's second major market after launching in San F
Similar to Radish, Sprig involves a daily-changing menu of fresh-cooked dishes at affordable p
meal, plus delivery) in much quicker delivery times (around 15 minutes, according to reps) th
restaurants via an Uber-like map and driver system. A notable feature of Sprig is its collabora
noteworthy chefs in their "Guest Chef Dinner Series"Stuart Brioza of State Bird Provisions in
among those who designed special dishes just for the appand Chicagoans can expect note
to do similar collabs with Sprig here. Food delivery alternatives to traditional restaurants are
on the tech-laden west coast, and Sprig's launch is the second in Chicago in less than two mo
Sprig is only available for dinner (5-10 p.m. weeknights) from the South Loop up to Belmont A
Lakeshore west to roughly Damen Avenue, but expect hours and delivery zones to expand so
lunch service. It's available for download on IOS and Android now.
Twenty years ago the owner Lyudmila Firov (Lucy) and her family immigrated to this country
Ukraine. Beside the language barrier and having almost no money, adapting to the food was
major challenge. In 1999 Lyudmila was diagnosed with kidney cancer. After the removal of o
kidneys, her doctor, Dr. Plan, advised her to stay away from processed food in order to live a
life. However, the mission of finding food that was not processed seemed impossible since al
everything sold at your average store is processed. Luckily in 2009, a friend introduced Lyud
Amish Country Town in Shipshewana, Indiana. Finally, she had found all natural, REAL food lik
back home. As she continued to go to the Amish every month with her friend, other friends o
started requesting food for themselves. Instead of dealing with the chaotic service at her ho
of opening an Amish resale grocery store blossomed. In November of 2010, Amish Healthy Fo
at 1023 N Western Ave. Chicago, IL 60622.
Aside from liking the sound of Artisanal, we also chose it because it describes the focus of o
store. Artisanal is the adjective of the noun artisan: one who makes products in limited quant
generally by traditional handcrafted methods. An interesting description of the modern use o
artisanal can be found here. Our vision of a neighborhood grocery store offering various food
by artisans was the initial inspiration for Artisanal. As we began searching for and along the
all foods that we thought would embody the focus of Artisanal, we soon realized that the lo
movement in and around the Chicagoland area had reached a point that we could focus prim
foods produced by local artisans, dependent, of course, on seasonality and availability. This l
searching and more tasting of other artisanal foods. We are proud to offer the products o
unique food artisans who are so devoted to their craft. Each of them has a unique personal
they share a common passion for and personal connection to their products and the people
consume them. You will find more information about them as you browse through our website
Artisanals produce, meats, cheeses, and dairy are primarily supplied by local farmers who pr
sustainability and responsible farming to the fullest extent possible. These practices are also
the select food purveyors from whom we source our varied inventory, including our charcute
grocery items. Our in-house butchers practice whole-animal butchery under the guidelines o
Butchers Guild, and source Artisanals meats from local sustainable and responsible farms.
offer customers a wide assortment of various meats and unique cuts not found in many othe
They also supply our kitchen with the meats used in our sandwiches, soups and salads. Artis
houses The Happy Room, which is stocked exclusively with domestic alcoholic beverages, an
can find local microbrewed beers, wines, including biodynamic and organic, and spirits from
distilleries as close as a few miles away. Well be hosting tastings in The Happy Room featuri
vintners, brewers, and distillers. E-mailed on Fri., Apr. 24, 2015
Matthew and Marc Jonna are third generation retailers who grew up working for their fathers
Merchant of Vino Marketplace, a natural, organic, and specialty food and wine store with six l
across the Midwest. After eight years sabbatical from the Merchant of Vino days, brothers M
Jonna sought to introduce a new grocery concept, later to become Plum Market with the first
location opening in 2007. The philosophy is simple. We have set out to create a grocery exp
no other. We believe that choice is paramount, and our product selection reflects that, says
the very best in natural, organic, specialty and local products, the aisles are filled with invitin
and unexpected delights.
We strive to help our customers eat as close to the source as possible. This means choosing
ingredients over globetrotted ones whenever seasonally possible. Prioritizing sustainable pra
us limit processed foods in favor of fresh fruits and vegetables. We make as much of our Sna
menu in house as possible so that we know what goes in our food and where it comes from. C
our ingredients makes for better food. From our green bamboo floors to our BPA-free, recycla
compostable packaging, we believe in choosing materials that have minimal impact on our e
We are honored to be a part of our local communities and strive to make a positive impact in
that we do. From the open layouts of our stores to the nutritional information on our labels, w
nothing from our guests. Youve trusted us to help you make healthy and delicious choices. In
will always be passionate about holding ourselves to a higher standard.
Using an Uber-like distribution platform and dynamic pricing system, the heavily funded start
into a crowded meal-delivery space with some momentum, having delivered more than 500,0
since launching in late 2013, CEO Gagan Biyani said. Typical meals cost between $10 and $1
delivery fee that ranges from about $1 to $4, depending on how busy the service is, Biyani sa
can also pay a $10 monthly fee for unlimited delivery. We feel like the current food system
customers an unfair choice, either convenience or quality. Sprigs mission is to eliminate that
said. Launched in November 2013, the company last month announced a $45 million fundin
bringing to $57 million its total funding in 18 months, led by Greylock Partners and Social Cap
Partnership. Also among the investors is former White House chef and Chicago native Sam Ka
company hits the delivery target by using predictive analytics and sending meals out in cars
with warming bags, Biyani said. Like ride platforms Uber and Lyft, drivers are independent co
said. Allie Pape, a San Francisco-based freelance food writer who has written about Sprig, sa
service is popular, even if the food isnt always perfect. Biyani said all meals are made with
produce and sustainably raised meats, prepared in ways that dont abuse oils, fat or salt. A
chefs led by former Google executive chef Nate Keller oversees development of food offering
select from three meal choices, with the menu changing daily. Chicago meals will be prepare
kitchen on Goose Island. Chicago delivery is available Monday through Friday, between 5 p.m
p.m., with lunch delivery expected to launch later this summer, Biyani said.
http://www.chicagotribune.com/bluesky/originals/ct-sprig-meals-launch-chicago-bsi-06092015
Name
Address
City
Green Chicago Restaurant

Coalition
35 East Wacker Drive, Suite

1200
Chicago
Food Trace
222 W Merchandise Mart

Plaza, Ste. 1212
Chicago
Slow Food Chicago
5315 N. Clark, Ste. 196
Chicago
The Plant
1400 W. 46th St.
Chicago
Arize Kombucha
1400 W. 46th St.
Chicago
Greens & Gills
1400 W. 46th St.
Chicago
Chicago Patchwork Farms
1400 W. 46th St. or 818 N.

Drake or 2825 W. Chicago Ave Chicago
Pleasant Farms
964 W. 31st St.
Chicago
Peerless Bread & Jam
1400 W. 46th St.
Chicago
SkyyGreens Aquaponics
1400 W. 46th St.
Chicago
The Urban Canopy
1400 W. 46th St.
Chicago
The Salty Prawn
1400 W. 46th St.
Chicago
Family Farmed
7115 W. North Ave. #504
Oak Park
Good Food Business Accelerator 7115 W. North Ave. #504
Oak Park
The Local Beet
Chicago
Manna Organics
4650 Western Ave.
Lisle
530 Kedzie
Evanston
White Oak Gourmet
Farmed Here
Farm Logix
MW Roots
American Spoon
1668 Clarion Ave.
Petoskey MI
Zlicious Confections
Potter's Crackers
100 South Baldwin, Suite 101 Madison, WI
Whimsical Candy
175 N. Franklin St.
Chicago
Purple Asparagus
2545 W. Diversey, 203
Chicago
Common Threads
500 N. Dearborn, Ste. 605
Chicago
Seven Generations Ahead
1049 Lake St, Ste 200
Oak Park
Green Seal
American Farm to Table
Meez Meals
Washington, D.
Evanston
FairAcre Traders LLC
2506 North Clark #436
Chicago
New Venture Advisors
2506 North Clark #436
Chicago
Local Foods
1427 W. Willow
Chicago
HandCut Foods
Healthy Food Hub
National Good Food Network
1441 W. Willow
Chicago
Goodness Greeness
5959 S. Lowe Ave.
Chicago
Gourmet Gorilla
Chicago
Donnell & Associates
Growing Power
3333 S. Iron St.
Chicago
Growing Home
2732 N. Clark, Ste. 310
Chicago
Fresh Taste
5555 N. Sheridan Road, Suite 1 Chicago
Little Green Tree House
118 S. Ashland and 3111 N.

Ashland
Chicago
Kitchfix
1235-A N. Clybourn #155

(mailing); 1001 N. Crosby
(kitchen)
Chicago
Louis' Groceries
7604 S. Cottage Grove Ave.
Chicago
Midwest Foods
3100 W. 36th St.
Chicago
Cornerstone Ventures
874 Churchville Rd. or 6930

SW Brier Place in Portland
Southampton
Central Biodynamic Group
614 Angling Rd. 61353 zip
Paw Paw
Chicago Waldorf School
1300 W. Loyola Ave.
Chicago
Green Community Connections
520 Washington Blvd
Oak Park
Advocates for Urban Agriculture
Socially Responsible Agriculture

Project
Illinois Food Scrap Coalition
Chicago
Eat Wild
9609 SW 288th Street (Jo

Robinson); PO Box 7321
Tacoma, WA (mailing)
Vashon, WA
(Jo Robinson)
Agrilicious
24000 35th Ave SE, STE 102
Bothell, WA
Certified Naturally Grown
540 President Street, 3rd floor Brooklyn, NY
Farm & Ranch Freedom Alliance P.O. Box 809
Cameron, TX
Union of Concerned Scientists
2 Brattle Square
Cambridge,
MA
The Stockman Grass Farmer
P.O. Box 2300
Ridgeland,
MS
ATTRA Sustainable Agriculture
P.O. Box 3838
Butte, MT
Sustainalbe Agriculture
Research & Education
1122 Patapsco Building,

University of Maryland
College Park,
MD
Organization for Competitive

Markets
P.O. Box 6486
Lincoln, NE
Fix Food
Food & Water Watch
1616 P Street NW, Suite 300
R-Calf
National Sustainable Agriculture 110 Maryland Avenue NE,
Coalition
Suite 209
Washington,
D.C.
Washington,
D.C.
Food Democracy Now!
P.O. Box 126
Cornucopia,
WI
Natural Direct
1207 Bilter Rd, Suite #100
Aurora
Foods Alive
4840 County Road 4
Waterloo, IN
The Cornucopia Institute
UNFI
Paleo Scavenger
Cashton Farm Supply
Chicago
300 Wisconsin 27
Cashton
RSF Social Finance
1002 O'Reilly Ave.
San Francisco
Slow Money
P.O. Box 2231
Boulder
Honored Prairie Fellowship of

Family Farms
Midwest Organic Services

Organization (MOSA)
PO Box 821, 122 West

Jefferson Street
Viroqua, WI
Zero Percent

Plaza, Ste. 1212
Chicago
WeDeliver

Plaza, Ste. 1212
Chicago
640 Labs
2 N LaSalle St., Grind, 14th

floor
Chicago
Nourished by Nature
Michael Fields Agricultural
Institute
W2493 County Road ES, P.O.

Box 990
East Troy, WI
Certified Humane
PO Box 727
Herndon, VA
Animal Welfare Approved
P.O. Box 6
Marion, VA
Meal Sharing
Humane Heartland
Good Food Merchants Guild
American Grassfed
469 South Cherry Street
Denver
Local First Chicago
1946 W Potomac Avenue, 2W Chicago
The Business Alliance for Living

Local Economices (BALLE)
2323 Broadway
4619 N. Ravenswood Ave.,
Foresight Design Initiative
Suite #305
Oakland
Chicago
Global Animal Partnership
Alexandria,
107 S West Street, PMB #771 VA
IMI Global
221 N. Wilcox St.
Fresh Farms
2626 W. Devon, 20 S.
Milwaukee (Wheeling), or 5740
W. Touhy (Niles)
Chicago
Castle Rock,
CO
Edible Alchemy
Edible Evanston
1007 Church Street, Suite 108 Evanston
Illinois Stewardship Alliance
Illinois Organic Growers

Association
Virtual office - contact Illinois

Stewardship Alliance
Chicagoland CSA Coalition - a

project of the Illinois
Stewardship Alliance
230 Broadway St., Ste. 200
Springfield
The Land Connection
505 West University Avenue,

Suite 203
Champaign
Montevideo,
Lewiston,
Minneapolis,
MN
The Land Stewardship Project
Good Earth Food Alliance

Spence Farm Foundation
5235 Township Rd. 2900 E.

2959 N. 2100 E. Rd.
Wyoming, IL
Fairbury, IL
Garfield Farm and Inn Museum
P.O. Box 403 or Garfield Rd.
LaFox, IL or
Campton
Hills, IL
Seed Savers
3094 North Winn Rd
Decorah, IA
The American Livestock Breeds

Conservancy
33 Hillsborough Street
International Farm Transition

Network
Pittsboro, NC
Organic Farming Research

Foundation
P.O. Box 440, 303 Potrero

Street, Suite 29-203
Santa Cruz,
CA
Midwest Organic & Sustainable

Education Service (MOSES)
P.O. Box 339
Spring Valley,
WI
Food Routes Network
P.O. Box 405
Millheim, PA
Peterson Garden Project
Chicago
Urban Till
Chicago
Enjoy Life
3810 N. River Rd.
Schiller Park
Testa Produce
4555 S. Racine Avenue
Chicago
Green Earth Institute
10S404 Knoch Knolls Road
Naperville
KYF Chicago
226 S. Mitchell Ave.
Arlington
Heights
Farm Match
Sitka Salmon Shares
2900 West Main Street
Galesburg, IL
Meat Revival Society

Hogsalt
Chicago Roots Hydroponics and 4020 W. Irving Park Road and

Organics
3014 South Wentworth Ave.
Chicago
Mat to Table
Chicago
2864 N. Milwaukee
Global Garden Refugee Training

Program
Sacramento and Lawrence
Wren
Chicago
401 N. Trumbull Ave., Unit B
Chicago, New
York City
Washington,
D.C. San
Francisco
Los Angeles
Chicago
Institute for Justice Clinic on

Entrepreneurship
6020 S. University Ave.
Chicago
Growing Healthy People
122 Center St., Ste. 2
Grayslake
Local Food Lab

Garfield Produce
Soup & Bread
Big Fork Brands
2707 W. Lawrence Ave.
Chicago
Pasta Pappone
Illinois Organic Growers
Association
2800 W. Logan Blvd., Unit 2
Chicago
Food Animal Concerns Trust
3525 W. Peterson Ave Ste. 213 Chicago
Virtue Cider
P.O. Box 180217
Virtual office
Chicago
Rare Bird Preserves
400 S. Ashland
River Forest
Rustic Tart
Chicago
Mark Bar
Chicago
South San
Francisco
The Fruit Guys
490 Eccles Ave.
Farmer's Fridge
155 N. Wacker, Ste. 4250
Chicago
One Off Hospitality Group
808 W. Lake
Chicago
Nessalla
1418 South Park Street
Madison, WI
Shaktea Kombucha
Let's Go Chicago
1545 W Morse Ave.
Chicago
Midwest Roots
1608 N. Milwaukee
Chicago
Verdura
Chicago
Windy City Organics
3376 Commercial Ave.
Northbrook
dailyServing
1130 W. Monroe
Chicago
Local Folks Foods
Penny's Pastries
Chicago
Pilot Light
334 W. Menomonee St., #102 Chicago
Connect Food
2224 W. Touhy Ave ste 1E
Chicago
Simple Mills
444 N. Wells, Ste. 203
Chicago
Koval
5121 N. Ravenswood
Chicago
Every Last Morsel
Spark of the Heart
3354 N. Paulina; 7646 W.

Touhy
Chicago
Phoenix Bean Tofu
5438 N. Broadway
Chicago
Kishr
Chicago
Illinois Where Fresh Is
Illinois Specialty Growers

Association
P2P Specialty Foods
Chicago
Illinois Green Business

Association
P.O. Box 685
Urbana
Green Home Experts
811 Sout Blvd.
Oak Park
Mama Nutes
Chicago Community Gardeners

Association
Neighbor Space
Illinois Farm to School Network
Chicago
445 N. Sacramento, Ste. 204
Chicago
Yellow Tractor
Chapin Coffee
Chefmade
Smart Gardener Backyard
Farm.Butcher.Table
Chicago
Tiny But Mighty Popcorn
Resource Center
222 E. 135th Place
Chicago
Bushel & Peck's Local Market
328 State St.
Beloit, WI
Organiclife
308 W. Erie, Ste. 705
Chicago
Sustainable, Local Food

Investment Group (SLoFIG)
Chicago
Madison & Rayne
Chicago
Website
http://greenchicago.org
http://thefoodtrace.com/
http://www.slowfoodchicago.org
http://www.plantchicago.com/
http://arizekombucha.com/
http://www.greensandgills.com/
http://chicagopatchworkfarms.com/
http://pleasantfarmschicago.com/
http://www.plantchicago.com/businesses/current-tenants/
http://skyygreens.com/
http://www.theurbancanopy.org/
http://www.thesaltyprawn.com
http://www.familyfarmed.org
http://www.familyfarmed.org
http://www.thelocalbeet.com/
http://www.mannaorganicbakery.com/
http://www.whiteoakgourmet.com/
http://farmedhere.com/
http://www.farmlogix.net
http://www.mwroots.com/
https://www.spoon.com/
http://zliciousconfections.com/
https://www.potterscrackers.com/
https://whimsicalcandy.com/
http://purpleasparagus.com
http://www.commonthreads.org
https://sevengenerationsahead.org
http://www.greenseal.org
http://meezmeals.com
http://www.fairacretraders.com/
http://newventureadvisors.net/
http://localfoods.com/
http://handcutfoods.com/
http://www.healthyfoodhub.org
http://www.ngfn.org
http://www.goodnessgreeness.com/eSource/default/Login.aspx?role=customer
https://www.gourmetgorilla.com/
http://www.marydonnell.com/
http://www.growingpower.org
http://growinghomeinc.org
http://freshtaste.org
http://www.littlegreentreehouse.com
http://www.kitchfix.com/
http://louisgroceries.org/
http://midwestfoods.com/
http://www.cornerstone-ventures.com
http://chicagowaldorf.org
http://www.greencommunityconnections.org
http://auachicago.org/
http://www.sraproject.org/
http://www.eatwild.com/
http://www.agrilicious.org
http://farmandranchfreedom.org/
http://www.ucsusa.org
https://www.stockmangrassfarmer.com/index.php
https://attra.ncat.org/
http://www.sare.org/
http://competitivemarkets.com
http://www.fixfood.org/
http://www.foodandwaterwatch.org
http://r-calfusa.com/
http://sustainableagriculture.net/
http://www.fooddemocracynow.org
http://www.cornucopia.org/
https://www.unfi.com
http://www.naturaldirect.com/
http://www.foodsalive.com/
http://paleoscavenger.com
http://www.cfspecial.com/
http://www.honoredprairie.com/
http://rsfsocialfinance.org
http://slowmoney.org/
http://mosaorganic.org/
https://www.mealsharing.com
https://www.wedeliver.us/
http://www.640labs.com/
http://nourishedbynature.net/
http://michaelfields.org/
http://certifiedhumane.org/
http://animalwelfareapproved.org/
http://www.humaneheartland.org/
http://www.americangrassfed.org
http://www.localfirstchicago.org/; http://www.eatdrinkbuylocal.org
https://bealocalist.org
http://www.foresightdesign.org
http://www.globalanimalpartnership.org
http://www.imiglobal.com
http://myfreshfarms.com
http://ediblealchemyfoods.com
http://evanston150.org/ten-ideas/edible-evanston-2
http://illinoisorganicgrowers.org/
https://boftccc.wildapricot.org/
http://thelandconnection.org
http://landstewardshipproject.org/
http://www.goodearthfoodalliance.com/
http://spencefarmfoundation.org/
http://www.garfieldfarm.org/
http://www.seedsavers.org/
http://www.livestockconservancy.org/
http://www.farmtransition.org/
http://ofrf.org/
http://mosesorganic.org/
http://foodroutes.org/
http://www.petersongarden.org/
http://www.urbantill.com/
http://enjoylifefoods.com/
http://www.testaproduce.com
www.farmmatch.com
www.GreenEarthInstitute.org
www.KYFchicago.org
www.sitkasalmonshares.com
https://www.facebook.com/meatrevival
http://www.hogsalt.com
http://chicago-roots.gardeningunlimited.com/
http://mattotableseries.com/
http://globalgardenfarm.weebly.com/
http://ecowren.net
https://www.localfoodlab.com/
http://www.garfieldproduce.com/; https://www.facebook.com/GarfieldProduce
http://soupandbread.net
www.ij.org/clinic
www.growinghealthypeoplenow.org
www.bigforkbrands.com
www.pastapappone.com
http://illinoisorganicgrowers.org/
www.foodanimalconcerns.org
http://virtuecider.com
http://www.rarebirdpreserves.com
http://www.rustictart.net/
http://www.markbars.com
http://fruitguys.com/
http://www.farmersfridge.com
http://www.oneoffhospitality.com/
www.nessalla.com
www.shakteakombucha.com
http://letsgochicago.org/
http://www.mwroots.com/
http://www.verdurachicago.com/
http://www.windycityorganics.com/
http://mydailyserving.com/
http://www.localfolksfoods.com/
http://www.pennyspastrieschicago.com/; https://www.facebook.com/pennyspastries
www.pilotlightchefs.org
www.connectfood.com
http://www.everylastmorsel.com/
www.simplemills.com
www.kovaldistillery.com
http://www.sparkoftheheart.com/; http://sparkoftheheartliving.com/
http://www.phoenixbean.com/
http://kishr.com/
http://www.agr.state.il.us/wherefreshis/
http://www.specialtygrowers.org/
http://www.pasture2plate.com/
http://www.illinoisgba.org/
http://www.ghexperts.com
www.mamasnuts.com
http://chicagocommunitygardens.org
http://neighbor-space.org/
http://www.farmtoschool.org/our-network/Illinois
www.yellowtractor.co
www.chapincoffee.com
www.chefmade.co
http://www.smartgardener.com/
www.tinybutmightyfoods.com
www.resourcecenterchicago.org
www.bushelandpecks.com
www.organiclifeonline.com
http://www.slofig.com/
https://madisonandrayne.com/
Phone number
E-mail 1
312-715-2752 or 312715-7361; 847-9248064 (direct to Sarah) hello@greenchicago.org
773-688-9040; 312841-9675 (cell for

Andrew Hill)
info@thefoodtrace.com
info@slowfoodchicago.org
773-847-5523
info@plantchicago.com
773-475-7501 (direct
to David); 404-3177716 (cell for David) david@greenandgills.com
779-772-4142
ChicagoPatchworkFarms@gmail.com
773-523-7437
pleasantfarms@gmail.com
800-723-3093
info@skyygreens.com
poltorak.alex@gmail.com
info@thesaltyprawn.com
708-763-9920; 312504-5537 (cell for Jim
Slama)
info@familyfarmed.org
708-763-9920
info@familyfarmed.org
630-795-0500
info@mannaorganicbakery.com
847-754-0708
mail@whiteoakgourmet.com
farm@farmedhere.com
312-254-5036
888-735-6700 or 231347-9030
hello@spoon.com
773-661-9231
info@zliciousconfections.com
608-663-5005
potterscrackers@gmail.com
312-781-0053
hello@whimsicalcandy.com
312-906-7622
info@purpleasparagus.com
708-660-9909
act@sevengenerationsahead.org
202-872-6400
admin@americanfarmtotable.com
773-916-6339
847-922-8090
(Daphne) or 773-2453570 (Kathy)
daphne@fairacretraders.com
773-245-3570
knyquist@newventureadvisors.net
312-432-6575
info@localfoods.com
312-432-6585
info@HandCutFoods.com
healthyfoodhub@gmail.com
800-848-7776 or 773
224-4411; 773-3602133 (direct to Lisa
DeVries, Director of
Communications)
Lisa.DeVries@goodnessgreeness.com
877-219-3663
info@gourmetgorilla.com
773-376-8882
will@growingpower.org
773-549-1336; 773904-7728 (direct to

Harry Rhodes)
info@growinghomeinc.org
773-944-5100
info@freshtaste.org
312-492-9876
info@littlegreentreehouse.com
312-436-1906
info@kitchfix.com
773-994-6143
info@louisgroceries.org
773-927-8870
mjf68@aol.com
215-939-4094
CarolCoren@Cornerstone-Ventures.com
815-627-9466
773-465-2662
lgoodwin@chicagowaldorf.org
773-315-1109
sally@greencommunityconnections.org
info@auachicago.org
503-829-7774
info@sraproject.org
illinoiscomposts@gmail.com
253-759-2318
media@eatwild.com
425-873-1216
Team@agrilicious.org
845-687-2058
info@naturallygrown.org
254-697-2661
info@farmandranchfreedom.org
617-547-5552
sgfsample@aol.com
402-817-4443
202-683-2500
202-547-5754
info@sustainableagriculture.net
515-207-2761
608-625-2000
cultivate@cornucopia.org
630-692-3420
waleed@naturaldirect.com
260-488-4497
800-822-6671 or 608654-5123
organic@cfspecial.com
877-997-9449
sales@honoredprairie.com
415-561-3900 or 415561-6165 (direct to

Val Esway)
val.esway@rsfsocialfinance.org
303-443-1154
info@slowmoney.org
608-637-2526
mosa@mosaorganic.org
contact@mealsharing.com
800-501-9802 or 847986-ZERO (9376)
hello@zeropercent.us
773-599-3587
info@wedeliver.us
866-445-3640 or 312442-2096
support@640labs.com
interested@nourishedbynature.net
262-642-3303
sschmitt@michaelfields.org
703-435-3883
info@certifiedhumane.org
202-546-5292
info@animalwelfareapproved.org
877-774-7277
aga@americangrassfed.org
773-988-2006
info@localfirstchicago.org
510-587-9417
info@bealocalist.org
773-271-1990
303-895-3002
info@imglobal.com
773-764-3557
773-467-7891 or 440897-6034
ediblealchemy@gmail.com
847-492-0990
info@evanstonforever.org
illinoisorganicgrowers@gmail.com
708-370-8017
info@bandoffarmers.org
217-840-2128
320-269-2105
(Montevideo); 507523-3366 (Lewiston);
612-722-6377
(Minneapolis)
gboody@landstewardshipproject.org
309-370-6441
hartz_l@hotmail.com
grow@spencefarmfoundation.org
630-584-8485
info@garfieldfarm.org
563-382-5990
919-542-5704
albc@albc-usa.org
jrbaker@iastate.edu
715-778-5775 or 888551-4769
info@mosesorganic.org
814-571-8319
info@foodroutes.org
lamanda@petersongarden.org
773-912-8710
info@urbantill.com
888-50-ENJOY or 847260-0300
312-226-3237
608-807-5520 x700
for Virginia Aberle,
Outreach Leader
vaberle@farmmatch.com
630-664-5681
STIWALD@GreenEarthInstitute.org
312-927-4279 (cell for

Mary)
Mary@KYFchicago.org
309-342-3474; 505977-8045 (Eric

Ballard)
nic@sitkasalmonshares.com
contact@hogsalt.com
773-545-4020 (IP);
312-949-5910
(Wentworth)
mattotable@gmail.com
globalgardenfarm@gmail.com
amanda@ecowren.net
630-697-4300
steve@garfieldproduce.com
martha.bayne@gmail.com
773-834-3129 (direct
to Brooke)
bfallon@ij.org
847-609-3228
Cheryl@growinghealthypeoplenow.org
312-206-9444
lanceavery@gmail.com
773-340-0513; 708575-9076 (fax); 630234-4738 (cell)
jon@pastapappone.com
773-525-4952
rwood@foodanimalconcerns.org
773-868-6878
info@virtuecider.com
312-714-6190
info@rarebirdpreserves.com
inquiries@markbars.com
877-378-4863
info@fruitguys.com
312-229-0099
312-496-0012
luke@farmersfridge.com
773-542-3068
team@letsgochicago.com
773-661-9231
hello@mwroots.com
847-602-8659
sara@verdurachicago.com
224- 723-5739 or 800925-0577
877-743-8289
kgoldberg@dailyserving.me
317-727-2730; 312925-9599 (direct to

Rachel Veltman)
rachel@localfolksfoods.com
pennyshack@gmail.com
518-339-2296 (Alex
DeSorbo-Quinn)
alex@pilotlightchefs.org
info@connectfood.com
team@everylastmorsel.com
312-600-6196 (office);
704-2814-7607 (cell
for Katlin)
katlin@simplemills.com
312-878-7988
info@kovaldistillery.com
847-274-5853; 847983-8070
773-784-2503
info@phoenixbean.com
248-842-6600
(Rowida, Founder and
CEO); 224-489-6547
(Merry Marwig,
Managing Partner)
info@kishr.com
agr.IlProductsLogo@illinois.gov
309-557-3662 (Diane
Handley); 309-5572107 (Charlene Blary) DHandley@ilfb.org
708-652-3663
info@pasture2plate.com
331-305-4422
708-660-1443
gogreen@ghexperts.com
773-600-1771
adrienne@mamasnuts.com
jzarrow@neighborspace.org
773-826-3240
info@neighbor-space.org
847-917-7292 (Anupama
anupama@farmtoschool.org
Joshi, Exec Dir and co-founder); 630-207-3855 (Tracey Starkovich, o
224-688-6203 (direct
to Patti Augustyn,
Sales Director)
patti@yellowtractor.co
amy@chapincoffee.com
603-978-6147 (direct
to Dave Arel, cofounder)
dave@chefmade.co
847-497-0181
info@smartbackyard.com
319-360-2168 (cell for

Ashley Arp, marketing
& social media
manager)
ashley@tinybutmightyfoods.com
773-821-1351
608-363-3911
service@bushelandpecks.com
847-441-4159 (main);
815-861-4695 (cell for
Kevin Conrad,
controller)
kevin@organiclifeonline.com
info@slofig.com
773-717-9204
(Melanie)
melanie@madisonandrayne.com
Email 2
info@buygreenchicago.com
andrew@thefoodtrace.com
orders@thesaltyprawn.com
jimslama@familyfarmed.org
markus@mannaorganicbakery.com
markthomann@farmedhere.com
kathy@fairacretraders.com
andrew@localfoods.com
george@handcutfoods.com
erika@growingpower.org
rsilverman@growinghomeinc.org
frontdesk3111@littlegreentreehouse.com
lpayton@chicagowaldorf.org
jr@eatwild.com
rajesh.karmani@zeropercent.us
potter_Kate@hotmail.com
orders@urbantill.com
support@farmmatch.com
eric@sitkasalmonshares.com
contact@bigforkbrands.com
info@dailyserving.me
info@localfolksfoods.com
lola@kovaldistillery.com
rowida@kishr.com
CBlary@ilfb.org
maria@ghexperts.com
jzarrow@neighborspace.org (Joe Zarrow)
tracey@farmtoschool.org
sales@organiclifeonline.com
Email 3
sarah@greenchicago.org
riana@thefoodtrace.com
Email 4
micheledoyle@farmedhere.com
jamie@localfoods.com
anthony@localfoods.com
steveno@handcutfoods.com
kellyk@handcutfoods.com
chicago@growingpower.org
aharrington@growinghomeinc.com
hrhodes@growinghomeinc.com
becky@koval-distillery.com
brittany@koval-distillery.com
merry@kishr.com
Helphand@gmail.com
accounts@organiclifeonline.com
Email 5
Owner 1
Eloise Karlatiras
Riana Lynn
Ryan Wilson
Nathan Wyse
David Ellis
Katie Williams
Galen Williams, CEO
Alex Poltorak
Sia Xeros
James (Jim) Flama, founder and president
James (Jim) Flama, founder and president
Markus Schramm, Founder and CEO
Tom Leavitt
Kyle Schott
Justin Rashid
Matthew Walton
Melissa Graham
Art Smith
Jen
Daphne Mazarakis
Kathy Nyquist
Andrew Lutsey
andrewo@handcutfoods.com
George Madzhirov (CEO)
Danielle Hrzic
Will Allen
Harry Rhodes, executive director

Karen Lehman
Kristy Kitzmiller
Michael Fitzgerald
Jeffrey Randol
Bill Vose
Duane Dahl
Dave Murphy
Ellen Moor
Brittany Chibe
Jay Savsani
Raj Karmani
Corbett Kull
George Boody is executive director
Lyndon Hartz is president
LaManda Joy - Founder and President
Scott Mandell
Eric Ballard (co-founder)
Jennifer Lynne Levine (one of the founders)
Steve Lu
Martha Bayne
Cheryl Besenjak (executive director)
Lance Avery (founder/chef)
Jon Mulholland
Richard Wood (executive director)
Gregory Hall
Elizabeth Madden
Mark Beier
Paul Kahan
Kyle Schott
Sara Gasbarra
Shane Christensen
Steve Spencer
Penny S. Shack
Todd Jones
Katlin Smith
Thomas Frierson
Jenny Yang
Rowida Assalimy
Maria Onesto Moran
Wendy Irwin (founder)
Gene Mealhow
Melanie Mityas (co-founder)
Owner 2
Andrew Hill (Chief Technology Officer)
Molly Medhurst
Owner 3
Owner 4
Kate Purvis
Lori Leavitt
Larry Forgione
Jesus Salgueiro
Kathy Nyquist
Dave Rand
Ryan Kimura
Steven Obendorf (President and

executive chef)
Andrew Osterman
Jason Weedon
Carol Corin
Cindy Henry
Lisa Stokke
Michael Moor
Craig Rupp
Sheila Sachs
Donnie Madia
Terry Alexander
Eduard
Seitan, Peter
Garfield
Anita Spencer
Paul Skirvin
Cynthia Zeki
Lynn Mealhow
Notes
Green Chicago Restaurant Coalition is a registered 501(c)(3) charitable organization dedicate

and conserving natural resources by helping the Chicago foodservice industry reduce its colle
GCRC educates the public about sustainable seafood, environmentally preferable and human
party certifications attributed to common products and services. GCRC also educates the pub
Guaranteed Green foodservice businesses that have attained third-party certification in envir
foodservice operations. Justin Hall (owner and head chef at Fig Catering), Ryan Kimura (CFO/
Distributor), and Riana Lynn (Founder, FoodTrace - Fruit Explorer, STEM Mentor) are on execu
http://greenchicago.org/gglocations/; met Sarah Hidder on Fri., Mar. 20, 2015 at Good Food Fe
A platform for Farms, Distributors, and Restaurants... a growing dashboard every screen! Too
app integration. Our ambition is to help build thriving businesses and experiences in the foo
every person on this planet. Undoubtedly, food is the common experience that is shared by e
across the globe, people are subsisting on produce that comes from a local farmer, or rather,
Many of us are unaware that the mint in our favorite beverage is from an urban farm in the M
magical farm dinner. We are bringing that information to you! E-mailed on Thurs., Apr. 23, 20
Accelerator on Mon., Apr. 27, 2015
E-mailed on Sat., Nov. 16, 2014; http://www.slowfoodchicago.org/index.php/connect-with-theRyan Wilson, President, Board of Directors; Founded on a model of closing waste, resource, a
working to show what truly sustainable food production and economic development looks like
inside an repurposed industrial building. E-mailed on Thurs., Apr. 23, 2015
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; Brewing potent
with a great taste and mouthwatering bite.
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; Greens and Fish
aquaponics, with the mission to have as large of a positive impact on the people and planet a
and growing our business locally and nationally. Partners with Growing home; got David's ca
Roosevelt Rd. on Fri., Mar. 20, 2015; e-mailed David on Mon., Apr. 20, 2015
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; Patchwork Farm
Katie Williams and Molly Medhurst, who share a passion for serving their community by grow
nutritious fruits and vegetables. E-mailed on Thurs., Apr. 23, 2015
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; Pleasant Farms
located in Chicago. Grown using progressive farming practices, our produce is found in the fo
Pleasant House Bakery, and at area farmers markets. E-mailed on Thurs., Apr. 23, 2015
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; food from Bresli
http://breslinfarms.com/; A bakery specializing in whole-grain, naturally leavened breads and
use freshly milled whole-grain flours from local wheat grown by Breslin Farms.
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; Roland Owens is
Vishal Verma are board members; Daven Wardynski is executive chef; Scott Walton is corpora
a Chicago based indoor produce company employing best of breed aquaponic systems to pro
large metropolitan areas. E-mailed on Thurs., Apr. 23, 2015
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; The Urban Cano

urban agriculture movement can help to create a more sustainable and equitable food system
2015
Part of The Plant - http://www.plantchicago.com/businesses/current-tenants/; The Salty Prawn

sustainable, saltwater prawns for the city of Chicago. The prawns are raised in a sustainable
saltwater system in the basement of The Plant. Sia Xeros, co-founder of The Salty Prawn, gra
Science in Agricultural and Biological Engineering from the University of Illinois. Kate Purvis,
graduated from the University of Michigan with a Bachelors of Science in Ecology and Evoluti
with a minor in Global Change. Mike Krautmann is benefit director; e-mailed on Thurs., Apr. 2
http://www.familyfarmed.org/about/our-team/; FamilyFarmed.org is a non-profit organization c
production, marketing and distribution of locally grown and responsibly produced food, in ord
economic, and environmental health of our communities. http://goodfoodfestivals.com/; met
Business Accelerator event on Mon., Apr. 27, 2015
The Good Food Business Accelerator gets farm and food businesses ready for prime time, giv
scale up. This fellowship program for food and farm entrepreneurs is based at 1871, Chicago
are paired with industry-leading mentors and are connected to potential customers and inves
business accelerator focused on building supply chains for sustainable local food. The marke
rapidly. Food entrepreneurs and farmers need help developing skills and access to resources
enterprises. Local and organic food is a fast-growing multi-billion dollar industry. The Good F
provides selected Fellows with mentoring, strategic support, and access to capital to launch a
businesses.
The Local Beet is dedicated to a practical approach to local eating. "The Local Beet" is a regi
Productions, LLC
We make our signature Manna Organics Sprouted breads, artisan Bavarian style sourdough b
Organics Breads, trail mixes, nut butters, kale chips in our family-owned and -operated comm
Fri., Mar. 20, 2015 at the Good Food Festival at 725 Roosevelt Rd.; e-mailed Markus on Mon.,
Tom and LoriLeavitt ofWhite Oak Gourmet Personal Chef Service.Serving the north and nort
2004. http://www.whiteoakgourmet.com/about-us/; local farm partners listed!; met Tom and
Good Food Festival at 725 Roosevelt Rd.
FarmedHere produce is grown indoors in urban facilities, away from the bugs, diseases, pes
most produce today. Our vertical growing technology and local distribution methods reduce e
tremendously, making this model one of the most sustainable ways to guarantee access to fr
centers, in any season. On average a head of lettuce travels 1,200 miles to reach your plate,
Chicago, which is why theyre the freshest; listed on Growing Home's website; e-mailed Mich
Ambassador (got her card at Good Food Festival at 725 Roosevelt Rd. on Fri., Mar. 20, 2015) o
FarmLogix utilizes proprietary technology to connect local farms with schools, hotels, restaur
lifts previous sourcing, reporting, logistical, demographic and economic barriers, bringing inc
sourced foods nationwide.
MidwestRoots sells and supports unique, handcrafted products made by producers fromacro
Chicago, but love to travel from coast to coast, sharing our clients' incredible food stories and
MidwestRoots was started in 2010, but the idea took root in 2008 when Kyle Schott, owner an
with Chicagos Green City Market. Here, she learned that all eggs do not taste alike, that the
the first asparagus of spring, and that many of the farmers she was meeting were overexten
a small business. Susana is managing director; Margot is operations manager; Megan, Kriste
market and demo staffers; http://www.mwroots.com/our-clients/; these are American Spoon,
Confections, Potter's Crackers, Raaka Chocoloate (in Brooklyn), SoNo Trading Company (in CA
Care (in CA)
Since 1982, weve been preserving fruit in our Petoskey, Michigan kitchen. After all these yea
prepares fruits by hand and cooks them with care in small-batch copper kettles. We work dire
Michigan farmers who grow the varieties of fruits we love, varieties bred over generations sp
taste and unique character. Our small company exists to find, capture, and preserve flavors y
Like most good things, American Spoon began with dreams. For Justin Rashid, it was the drea
bounty of the farms and woodlands of Northern Michigan. For Chef Larry Forgione, it was the
and traditions of America's diverse regions into a distinctively American cuisine.
My company is named for my grandmother Zelda whose salted caramel sauce is at the heart
decided to purchase a hot air popper and give caramel corn a whirl! After a few test batches
I had a truly addictive caramel coated popcorn to offer. I strive to be the premier maker of Sa
use of premium ingredients and my innovative and unique flavors. I still get excited every tim
me, I need a moment alone with a bag of your caramel corn! E-mailed on Thurs., Apr. 23, 2
Our mission is to sustainably produce high quality, organic crackers for the great people of W
Crackers are made by Potters Fine Foods LLC. The company was started by Peter Potter Webe
2006. Pete is a food science graduate of the University of Wisconsin and Nancy previously ow
Glarus WI) for 25 years. The two of them saw the specialty cheese industry in Wisconsin expl
and no deserving cracker to accompany them. They combined their passion for good food to
the flavors of Wisconsin to you.
Hi! We are Whimsical Candy, Chicago's fun original artisan candy. Our company is based o
founder at agethree packed her little pink suitcase and tried moving to a candy store. Now a
small batch sweets that blend a grown-up taste for quality with the fun and classic flavors of
are handmade with fresh, natural ingredients. We make the candy we want to eat chewy, s
balanced flavors. Who says artisanal candy has to be serious?
Purple Asparagus educates children, families, and the community about eating thats good fo
bring delicious, nutritious hands-on adventures to schools, community organizations, and far
Chicagoland.
http://www.commonthreads.org/staff.html; http://www.commonthreads.org/our-founders-andSmith and artist Jesus Salgueiro in 2003, Common Threads grew out of the belief that family
nurture and strengthen us, to connect us to culture and community, and to teach and excite
Founded in 2001, Seven Generations Ahead's mission is to promote the development of ecolo
communities. SGA has been at the forefront of the Farm to School movement, and is equippe
district with our Fresh From the Farm (FFF) programming. We directly implement our healthy
limited-resource schools.
http://www.greenseal.org/GreenGovernmentsandNonprofits/InstitutionalGreeningPrograms/Gr
http://www.americanfarmtotable.com/illinois_state.htm
Certified by the Green Chicago Restaurant Coalition
FairAcre Traders was incubated by Wholesome Wave and New Venture Advisors to create a m
food system. We do this by working with food hubs to drive sales of local and regional food to
the hospitals, schools, stores and restaurants where most people shop and eat every day, wi
practices from farm to table. E-mailed Daphne on Thurs., Apr. 23, 2015
Saloni Doshi Strategy Associate; Patti Wu-Manchester Financial Specialist; Megan Bucknum
Chelsea Mitchell Analyst; E-mailed Kathy on Thurs., Apr. 23, 2015
Local Foods is Chicagos first wholesale distributor and retailer of strictly local foods from the
source and deliver the finest farm foods to consumers, restaurants, grocers and institutions;
strengthen our local food system and infrastructure. Our approach helps ease the burden of s
non-farming hassles for farmers, and provides an economically viable market for their produc
farmers and farm hubs, we support local communities and increase transparency. With Local
every product you enjoy.; http://localf+O2oods.com/wholesale/#farmers; http://localfoods.com
partnership/; Anthony Munoz is director of marketing
People are becoming increasingly more selective about the origin of their food, how its prepa
Foods makes it easy for you to make smart choices. We provide food that is locally-sourced w
processed and tasty. And, our boutique-style management, service and nutritional education
fit the specific needs of our customers. Our philosophy of Responsible Cooking starts with re
possible, we purchase our ingredients locally. Weve built strong relationships with our provid
ethical raising; farmers who grow and harvest naturally; millers and butchers who use minim
Once our fresh, whole ingredients are procured, we build from-scratch menus inspired by res
meal plans with healthy dining options that everyone will love. HandCut Foods focuses on de
quality products. We customize meal plans to fit the needs of your students and employees
quality food made from scratch with whole ingredients.
http://www.ngfn.org/regional-lead-teams/2008RLTs/2008-2009-regional-lead-teams
Since 1991 Goodness Greeness has collaborated in all sectors of the organic marketplace to
facilitate the growth of the organic food system. The local and regional farmers that deliver t
product to our region are a vital part of this system, and their way of farming is an invaluable
Sponsoring member of Illinois Stewardship Alliance. Met Lisa DeVries on Fri., Mar. 20, 2015 a
Roosevelt Rd. E-mailed Lisa about organic produce article on Sat., Mar. 21, 2015
To strive for a sustainable future for our children by providing local and sustainableschool lun
options. We are committed to working with community partners to provide solid nutrition for
learn and grow. Collaborating within regional food systems around the Chicago food shed, Go
hubs, rural farmers, urban agriculturalists,dietitians, nutritionists, talented chefs, and organi
quality ingredients as well asconnectionsand partnerships to educational resources on healt
fresh healthyand sustainable food, garden projects, and ecological awareness. E-mailed on
Mary has extensive experience in the national value-added produce and hydroponicgreenho
about building strong local food economies,improving access to healthy food, and mitigating
held leadershiproles in the fresh produce industry in supply chain management, national pro
branding and packaging, new product development, quality assurance, food safety,and natio
procurement.Mary has been the featured speaker at many conferences and has given prese
Europe, and Puerto Rico. Topics have included business management, businessdevelopment
marketing, food safety, and renewable energy; advisor to Gourmet Gorilla
Growing Power is a national nonprofit organization and land trust supporting people from dive
environments in which they live, by helping to provide equal access to healthy, high-quality,
people in all communities. Growing Power implements this mission by providing hands-on tra
demonstration, outreach and technical assistance through the development of Community Fo
grow, process, market and distribute food in a sustainable manner. Erika Allen, Chicago and
of Gourmet Gorilla team. Mentioned in Joel Salatin's book "Folks, This Ain't Normal"; e-mailed
mailed Erika on Thurs., Apr. 16, 2015
Growing Home has been operating a social enterprise in the Chicagoland region for over 14 y
Englewood, an underserved community on Chicagos south side, for almost a decade, and we
combined with local food enterprise, can be a catalyst for change; Over half of our Production
neighbors in Englewood. After their training at Growing Home, some go on to organize comm
enterprises; of their own, paying forward the benefits they received from us. A Graduate Boa
advocacy and community support; http://growinghomeinc.org/our-impact/; Harry is part of Go
Silverman is chief operating officer
Fresh Taste is an initiative by ten Chicago-region foundations working together to relocalize t
equity of access to good food. E-mailed on Thurs., Apr. 23, 2015
Little Green Tree House is a vibrant early childhood center that serves children between 6 we
provides high quality care combined with a strong educational foundation and a focus on env
our organic meals to our rooftop garden with skyline views, our various indoor play spaces an
materials, LGTH sets the bar high for childcare. Our teachers are highly educated and receive
them to effectively communicate each new developmental stage your child reaches. Each da
care while respecting the environment. E-mailed on Thurs., Apr. 23, 2015
Kitchfix combines chef-driven flavors, nutrition, and proper portioning into each fully prepare
menu and get them delivered to your door or favorite gym each week. Our menu is filled wit
from farmers in Indiana and Illinois. Founded by Chef Josh Katt, Kitchfix (formerly known as C
company that specializes in providing superfoods with super standards to help busy people li
We create ready-to-eat, delicious, chef-crafted meals made with nutrient dense, locally sourc
free superfoods. Gets food from Gunthorp Farms
Louis Groceries is a 501(c)(3) non-profit organization, founded in August 2011. Our mission
to fresh produce and other healthy food options, and to promote the adoption of healthy eati
It is the Fitzgerald family and Midwest Foods' mission to promote local sustainable farmin
many agriculturists who have lost their farms. E-mailed on Thurs., Apr. 23, 2015
Cornerstone Ventures is part of a growing movement that encourages community developme

attentive to their earnings as they are to their social and environmental service agendas. Ou
the progress of locally focused, regional, national and international social enterprises that are
production capabilities by generating reasonable returns on investments. Since its founding,
dedicated attention to ways that food system businesses can bridge growing urban/rural divi
economic development and health care agendas. It has advanced consideration of roles that
moving locally grown foods to markets that have hitherto been unattainable to small family f
develop remedies for food desert challenges faced by their communities. http://www.corners
food-services; works with food entrepreneurs!
Produces biodynamic fruit and nuts!; talked to Bill (who called back) on Tues., Jan. 27, 2015 a
plants trees too; born in 1939; https://www.biodynamics.com/regional.html
Luke Goodwin is administrative director; 773-381-1327 (direct to Luke); Lisa Payton is enrollm
(direct to Lisa)
Green Community Connections is a deep-roots organization devoted to creating a sustainable

Forest, Illinois area. We work together to build a resilient, environmentally sustainable comm
an environmental leader in the greater Chicago metropolitan area. Our mission isto develop
natural systems, build community, and inspire change that promotes sustainability at the fam
policy levels. Judith Hamje is financial administrator; Sally Stovall is other contact;
http://www.greencommunityconnections.org/resources/local-healthy-food/; e-mailed Sally on
AUA is a coalition of individuals, organizations and businesses working to support and expand
Chicago area, from home- and community-based growing to market gardens and small farms
maintains an array of working groupsdedicated to pursuing AUAs missionthrough advocacy
with AUAs Steering Committee acting as its governing body. Our goal is to make this websit
projects, activities, information, resources, and opportunities in urban agriculture. As the we
burgeoning movement, take a look around, and be sure to join as a Member of AUA (free!) if
We also encourage you to join AUAs Google Group; with over 1,700 members, its a great pla
urban agriculture community!; e-mailed on Thurs., Apr. 23, 2015
The Socially Responsible Agricultural Project (SRAP) empowers rural communities to protect t
health, environmental, and economic impacts of Concentrated Animal Feeding Operations (C
supports sustainable family farmingnot animal factories, which destroy family farms and ru
concerned citizens fight industrialized agriculture, and we provide proven tools and strategie
sound, economically viable, humane alternatives. E-mailed on Thurs., Apr. 23, 2015
Composting is natures way of recycling. Composting converts organic materials, including fo

vegetables) and yard waste trimmings (like leaves, grass and small tree branches) into a dar
conditioner, thereby preserving valuable nutrient-rich organic resources. Composting can sa
costs and replacing store-bought fertilizers. Compost also saves water by helping the soil ho
runoff. Composting can make a significant contribution to achieving waste reduction goals, e
comprises a large proportion of your waste stream. Composting provides businesses and ins
dispose of a large portion of these waste streams in a way that benefits their bottom line and
Seven Generations Ahead; http://illinoiscomposts.org/we-compost/restaurants; e-mailed on T
Jo Robinson is contact; http://www.eatwild.com/criteria.html
A First-of-its-Kind National Destination For All Things Local Food - Agrilicious is the go-to sourc
mission is to expand the family-farmer connection, while celebrating the food experiences an
Certified Naturally Grown (CNG)was born of a commitment to healthy food, healthy soils, an
something uniquely valuable to family-scale farmers and the communities they feed.CNG fa
fertilizers, pesticides, herbicides, fungicides or GMOs.Ourcertification modelencourages col
community involvement. We actively supportLocal Farmers Networks. More than 700 farmer
America are Certified Naturally Grown. Certified Naturally Grown (CNG) is a non-profit organi
tailored for small-scale, direct-market farmers and beekeepers using natural methods.
Farm and Ranch Freedom Alliance (FARFA) is a national organization that supports independe
healthy and productive food supply for American consumers. FARFA promotes common sense
agricultural systems. FARFA is an advocate for independent farmers, ranchers, livestock own
as the consumers who support them. By protecting independent producers, we protect the sa
our food.
Our scientists and engineers develop and implement innovative, practical solutions to some
problemsfrom combating global warming and developing sustainable ways to feed, power,
fighting misinformation and reducing the threat of nuclear war.
The Stockman Grass Farmer is the grazing publication of North America. Since 1947 it has be
science of making a profit from grassland agriculture. The Stockman Grass Farmer brings its
high profit grassland ideas from all over the world. Each month we profile leading farmers or
and why they are so successful. A major editorial emphasis is the need to structure the grass
makes money 10 years in 10.
NCAT has partnered with the USDA Agricultural Research Service, Farmer Veteran Coalition, U
Warriors, and other sustainable agriculture organizations to train veterans interested in susta
Since 1988, the SARE grants and education program has advanced agricultural innovation th
stewardshipof the land, air and water, and quality of lifefor farmers, ranchers and their com
http://www.sare.org/About-SARE/Staff/National-Office-Staff
The Organization for Competitive Markets is a national, non-profit public policy research org
Lincoln, Nebraska. OCM believes we must work together, across all commodities, toward the
food and agricultural sector to true supply-demand based competition. Competitive markets
rise to the organizations name. This concern transcends to the international level as internat
our national sovereignty while increasing the market power of global agri-businesses.
FixFood is a nonprofit organization dedicated to changing the food system. We use videos an
awareness and partner with leading organizations to help Americans take direct action.
Food & Water Watch champions healthy food and clean water for all. We standup to corporat
beforepeople, andadvocate for a democracythat improves peoples lives and protects our e
Problem with website
The National Sustainable Agriculture Coalition (NSAC) is an alliance of grassroots organization
policy reform to advance the sustainability of agriculture, food systems, natural resources, an
Food Democracy Now! is a grassroots community dedicated to building a sustainable food sy

environment, sustains farmers and nourishes families.
The Cornucopia Institute, through research and investigations on agricultural and food issues
family farmers, consumers and other stakeholders in the good food movement and to the me
for the family-scale farming community partnered with consumers backing ecologically pr
authentic food.
UNFI is the leading independent national distributor of natural, organic and specialty foods an
nutritional supplements, personal care items and organic produce, in the United States. In ad
services, we provide a range of innovative, value-added services for our customers and supp
and growth. Our services include marketing and promotional tools, merchandising, category
services. At the core of UNFI's distribution operation are six main units: UNFI, UNFI Canada, T
Tony's Fine Foods, Albert's Organics and Select Nutrition, including Honest Green.
Natural Direct was started in 2005 by Scott and Sarena Dickinson. On a search for some loca
Sandwich a couple years earlier, I found the only thing available was sweet corn. I did some
growing organically about 20 minutes away, and joined their CSA program (Community Supp
share.) The farmers worked very hard on growing great vegetables and then delivering them
Chicago. I found myself driving to other farms for fruit, honey and meats. That is when the l
backround in distribution and transportation to build a distibution network to efficiently get p
consumers. So in 2005, we stared with just a truck to deliver from local farms to individual h
Direct had its first home in a small warehouse in Oswego. In 2008, we partnered with Sidney
Organics, a home delivery business in Highland Park. We found the greatest need in bringing
market, and in 2010 stopped delivering to homes to dedicate our resources to restaurants an
our home delivery families, we are able to distribute much more local food now.
Foods Alive is a family owned company dedicated to creating the healthiest foods. Just like y
food we put in our bodies, so we only use the highest quality Organic, Vegan, Kosher, & Glute
we make. Everything we create here at Foods Alive is of the deepest integrity, from our fami
first encountered flax crackers while enjoying a raw food buffet at Creative Health Institute in
love with the raw cracker and this inspired Ellen to recreate it in her own kitchen. She began
family and they loved them also! As Ellen continued making flax crackers, she let her creativ
of flavors. These raw crackers became such a hit with the family that they all agreed they mu
in the middle of 2002, Ellen, Michael, Matt and Tammy launched Foods Alive and introduced t
Golden Flax Crackers in 4 awesome flavors: Original, Maple & Cinnamon, Italian Zest and Me
finest certified organic, vegan, kosher and gluten free ingredients, they created a simple hea
everyone could enjoy. They started offering their flax crackers to retailers and it did not take
healthy living food snacks to start flying off the shelves of health food stores around the coun
their unique Raw Golden Flax Crackers in several wonderful flavors, produces a variety of raw
Oils and Super Dressings, and an extensive line of organic raw Super Foods (chia seeds, mac
provide health conscious consumers with a more diverse nutritional experience.
Hi! My name is Brittany Chibe and I'm the founder of Paleo Scavenger. I started PS in June 20
tasty, paleo granola with the world. Prior to that, I was a national account sales manager for
largest retailers in the world for a major dairy company. I truly enjoyed my job, but while earn
start-up and competed in global business plan competitions pitching to some of the biggest V
graduating, I knew there was more for me to do than sell dairy products. Even though I raised
start-up, I decided to leave and follow my passion for food. I started eating a paleo diet in 2
marathon, and my diet quickly turned into a new lifestyle. It became difficult to find snacks th
the paleo diet. It was as if I was on a constant scavenger hunt at the grocery store searching
started making my own. I have always had a passion for baking, so I made my own granola a
on-the-go treat. After sharing it with family, friends and other paleo foodies, I was encourage
product to local gyms and farmers markets to sample and sell the product and got instant cu
it! And would pay for it! After determining there was a real market for my product, I left the c
Paleo Scavenger full time. I feel so lucky and honored to be doing what I love and making pro
feel good about eating.
Supplies Barrington Natural Farms. Can do custom feed mixes incuding a mix that is corn an
was established in 1984 and is focused on organic feed manufacturing and distribution. In ad
custom pullet raising, poultry equipment sales and organic seed sales. Cashton Farm Supply
Feed Mill and has committed our business to the organic industry. We have become the leade
state of Wisconsin. In the spring of 1987 we imported our first organic corn from Kansas to be
have earned a great reputation within the organic community and have been recognized as l
business.
The Honored Prairie Fellowship of Family Farms represents a local group of like-minded farme
together to produce and market healthful pasture-raised foods that are a direct result of sust
honor the Creator's intended design of our land. At Honored Prairie its our passion to see m
pasture-raised foods, and we believe this starts with the farmer who honors the land. Thats
farms to produce and market healthy pasture-raised foods that are a direct result of sustaina
the Creators intended design of our land.
RSF Social Finance (RSF) is a pioneering non-profit financial services organization dedicated t
works with money. In partnership with a community of investors and donors, RSF provides ca
social enterprises addressing key issues in the areas of Food & Agriculture, Education & the A
RSF Social Finance (RSF) is a pioneering non-profit financial services organization dedicated t
works with money. In partnership with a community of investors and donors, RSF provides ca
social enterprises addressing key issues in the areas of Food & Agriculture, Education & the A
Founded in 1936 as the Rudolf Steiner Foundation, RSF Social Finance began making loans to
1984. In the late 1990s, RSFs mission expanded to serve a broader range of clients whose in
compatible with Steiners insights on associative economics and social renewal.
Slow Money catalyzes the flow of capital to local food enterprises and organic farms, connect
they live and promoting new principles of investing that bring money back down to earth.
experienced investors, leading food entrepreneurs, social investment pioneers, organic farme
who are worried about where their investments are going or who want to chip in small donati
some of our money to work in local food enterprises makes tremendous sensein terms of fi
biological diversity, in terms of security, in terms of local resilience, in terms of addressing m
health and environmental challenges.
MOSA is one of the most respected names in organic certification services. A full-service orga
working with clients from every part of the food system chain: from seed to field to productio
specializes in dairies and livestock: theres a reason we certify more of these operations than
working with you.
Meal Sharing brings people together over home cooked meals. Our mission is to build commu
facilitate deeper cultural exchange, and encourage people to cook at home to enable a healt
possible for people, who otherwise would probably never meet, to get together and have a g
make that experience safe and enriching for everyone involved.
The safest, easiest, most reliable way to donate surplus food. We help put good surplus food
Apr. 24, 2015
WeDeliver is an on-demand food delivery service for Chicago businesses. But the company h
feature called Locally, which allows customers to shop from a variety of establishments (butc
platform. It's an effort to "recreate main street online," as CEO Jimmy Odom puts it. E-mailed
640 Labs uses analytics and cloud computing to collect massive amounts of agricultural infor
farmers' mobile devices.It captures data from tractors, combines, and applicators, gathering
weather. The technology allows farmers to gauge performance based on their region, compa
by machine and crop, and better store information for improved record keeping. 640 Labs w
Kull and Craig Rupp, two highly experienced engineers who noticed the frustrations that prod
when collecting and analyzing precision agriculture information. Today 640 Labs expertise is
questions. By sharing the worlds best precision farming practices, 640 Labs is giving farmers
manufacturers and cooperatives better intelligence upon which to base decisions as they con
on Fri., Apr. 24, 2015
We seek high quality foods that are not damaged by processing. We want animals that are ra
way that nature intended. On a weekly basis, we bring fresh dairy, eggs, meats, honey and m
location (north west side). Local and organic are a given. We provide these foods fresh from
a once per week pick up (Thursday evenings) We welcome new members to belong to the co
answer any questions you may have. During some parts of the year we do have a waiting list
highest quality products at the most reasonable prices for our members as well as for our ow
membership only cooperative, please e-mail us for further information on joining our Coop!
We are a non-profit organization with the mission to nurture the ecological, social and econom
systems through education, research, policy, and market development.
Humane Farm Animal Care (HFAC) is the leading non-profit certification organization dedicate
animals in food production from birth through slaughter. When you see the Certified Humane
product you can be assured that the food products have come from facilities that meet precis
animal treatment. List of farms: http://certifiedhumane.org/farm-profiles/
Animal Welfare Approved (AWA) is a food label for meat and dairy products that come from fa
animal welfare and environmental standards. The program was founded in 2006 as a market
consumer demand for meat, eggs and dairy products from animals treated with high welfare
environment in mind. As a program accredited to ISO guideline 65, you can trust in the AWA
when you cant visit the farm yourself. List of farms: http://animalwelfareapproved.org/categ
Since 1877 the historic American Humane Association has been at the forefront of every maj
pets and farm animals from abuse and neglect. Today were also leading the way in understa
and its role in society. American Humane Association advocates for the American values of c
programs enrich our communities, protect our children, prevent abuse of animals, and embra
animal bond. American Humane Association created the first welfare certification program in
humane treatment of farm animals. The American Humane Certified program provides third
that certified producers care and handling of farm animals meet the science-based animal w
Humane Association. The program provides ongoing outreach to farmers in the implementat
for animals. American Humane Association is working on a new educational curriculum for ch
educate our children about where our food comes from and ensure future generations are inv
of farm animals. Our No Animals Were Harmed certification program monitors thousands
entertainment industry. With established filmmaking guidelines, detailed production reviews
we help keep the cameras rolling and the animals safe. The American Humane Association H
in 2010 to celebrate the powerful relationships between dogs and people, and to serve as a c
understanding of the human-animal bond.
We love farmers. The Good Food Merchants Guild is focused on connecting, convening and pr
producers. Some of them are farmers, such as farmstead cheese producers, cideries and dis
fruit, and homestead picklers and preservers. However, since there are already many great o
farmers which share sustainability values, we are focused on bringing together the craft food
thrive, so will all the farmers from whom they buy in bulk. Specialty food is a $76 billion dolla
industry is producing food with the values of taste, authenticity and responsibility in mind, us
good Green Collar jobs, enhance rather than deplete the environment and build a healthier c
Merchants Guild exists to help that less than 1% of the industry who is, to foster, distinguish
become a vibrant economic force in America. http://goodfoodmerchantsguild.org/directory/
On June 11, 2003, a group of producers, food service industry personnel and consumer intere
the American Grassfed Association. The goal of the association is to promote the grassfed ind
relations, research, concept marketing and public education. Our certification standards app
approved by AGA for the production of ruminant animals and products. Only farms and ranch
may use AGAs logo, trademark, service mark and/or design mark. Our standards are verified
on-farm yearly audit .
The mission of Local First Chicago is to build thriving, local communities by educating citizens
makers on the positive and enduring economic, social and environmental impacts of local, in
connect and grow a broad base of locally owned independent businesses and train businesse
environmentally and economically sustainable practices. Local First Chicago is a network of
businesses, community organizations and citizens joined together to keep money and charac
build a thriving local living economy. In doing so, we hope to promote the overall social, econ
of our economy and communities. E-mailed on Fri., Apr. 24, 2015
The Business Alliance for Local Living Economies(BALLE) is North Americas fastest growing n
businesses, comprised of over 80 community networks representing 22,000 independent bus
States and Canadian provinces. BALLE networks create local living economies through the b
retail, sustainable agriculture, renewable energy, green building, local zero-waste manufactu
independent media, and local arts and culture. BALLE (pronounced bolly) was founded in 20
emergence of a new economy one that will gradually displace our destructive and failing ec
supports the health, prosperity, and happiness for all people and regenerates the vital ecosy
depends. With a focus on real change within a generation, BALLE works to identify and conne
solutions, and attract investment toward local economies.
Foresight Design Initiative's mission is to develop, provide, and teach leading edge, multidisc
complex sustainability challenges.
Global Animal Partnership, a nonprofit charitable organization founded in 2008, brings togeth
retailers, and animal advocatesa diverse group with the common goal of improving the wel
program, the 5-Step Animal Welfare Rating Standards, recognizes and rewards producers for
and facilitates continuous improvement, and better informs consumers about the production
As of February 1, 2014, the 5-Step program includes 2,710 farms and ranches that range from
more than 290 million animals annually. UPDATE: Elephant Grocers Partners with Global Anim
Animal Welfare Rated Beef, Poultry. Read more here.
IMI Global specializes in verificationand certification programs for the livestock industry to en
growers, packers and processors to meet the ever changing needs of both domestic and inte
livestock industry, third-party verification programs are the vehicle in which producers, growe
to meet specific export or private brand label requirements related to live animal production
Our produce buyers wake up each and every single morning before dawn to be able to touch
will be sold at our locations that very same day; only the most aromatic, delicious produce m
communitys Fresh Farms. Fresh Farms is the only retail produce company in the Chicagoland
priority on assuring that we acquire only the best produce available. The cost of impeccable
dawn; the reward rests in knowing that we assured only the best for your experience.
Edible Alchemy cultures a vibrant food community from the ground up. We believe that nutri
healthy individuals and healthy communities. Through close ties with local farmers, ecologic
initiatives, Edible Alchemy sustains local food production to the community of Chicago. Our w
expand the culinary palette while promoting stronger, more diverse, regional agriculture. Edu
hand through cooking technique workshops and knowledge-sharing discussions, leaving no t
alternative to modern industrial agribusiness. Edible Alchemy supports local growers and foo
dollars where our mouth is. We are a group of volunteers working together to bring produce
with us, EA only happens through the efforts of those who love local food. Local farms listed
http://ediblealchemyfoods.com/order/farmers-sources/; supports growing power; e-mailed on
Mission: To develop sustainable local food sources by creating urban farms, community gard
composting sites. E-mailed on Fri., Apr. 24, 2015
Mission: Illinois Stewardship Alliance promotes environmentally sustainable, economically via

systems through policy development, advocacy, and education. Vision: We envision a system
precious resource, local food producers earn a fair, living wage, local food education is integr
infrastructure is rebuilt to accommodate local food systems and good food is available for all
(ISA) is a membership-based organization. If you are local food producer, concerned citizen o
organization, we invite you to join us! Alliance members span the state and have one thing in
food that is produced and consumed in Illinois and want to support the increase of fresh, loca
you can become part of the Alliance. Partners with The Land Connection
Marnie Record is IOGA Coordinator; The mission of the Illinois Organic Growers Association is
farmer-to-farmer exchange among farmers interested in organic and sustainable production m
new and improved production methods that are state- and region-specific, Help growers educ
markets for organic agricultural products; e-mailed on Fri., Apr. 24, 2015
We are The Band of Farmers. Our relationship with our CSA members is at the heart of everyt
Pledge is a commitment by the coalitions farmer-members to a set of principles addressing b
core of principles of this organization. While the coalition does not require of its farmer-mem
practices, we are committed to transparency. If a CSA customer has an unresolvable issue w
it views as not honoring the Pledge, the customer may write the Project Coordinator of Band
complaint. Robin Schirmer is Project Coordinator; met at Northwestern Sustainability Summi
on Fri., Apr. 10, 2015
Mission: The Land Connection trains farmers in resilient, restorative farming techniques; infor
of our food and why that matters; and works to protect and enhance farmland so that we, an
clean air and water, fertile soil, and healthy, delicious food. Vision: The Land Connection env
systems in which every farmer has the opportunity to grow food in a sustainable manner, an
and organic foods.
Our mission: The Land Stewardship Project (LSP) is a private, nonprofit organization founded
stewardship for farmland, to promote sustainable agriculture and to develop sustainable com
creating transformational change in our food and farming system. LSP's work has a broad an
training and local organizing, to federal policy and community based food systems developm
are the values of stewardship, justice and democracy. Our vision: The Land Stewardship Proj
stewardship farmers raising both livestock and crops on the land. Our values: LSP believes th
culturally and racially diverse rural and urban people can take practical steps that result in g
more family farmers, healthy food for all and resilient, racially just communities.
Mission statement: To provide and promote locally grown nutritious food, a healthy environm
relationships with our Community Supported Agriculture members while providing economic
Alliance LLC farmers and producers. History of Good Earth Food Alliance LLC: Good Earth Foo
a need for small growers and producers to work collaboratively to help meet the needs of a b
By avoiding duplication in our planting and harvesting and assisting each other through the c
we aim to see more locally-produced food on plates throughout Central Illinois. Through a ch
produce a wide variety of fresh fruits, vegetables and herbs.
The museum offers a variety of educational, family, and entertainment events. Seminars are
woodlands, and wetlands management; bat and blue bird box construction; and fruit tree gra
breed livestock, heirloom garden products and seeds, and collections of antique farm tools. P
monthly. And there are social events like barn dances and a candlelight tavern reception at th
Calendar of Events for more details. Today, the 890-acre Heritage Farm, near Decorah, Iowa,
thousands of heirloom garden varieties, most having been brought to North America by mem
from Europe, the Middle East, Asia and other parts of the world. Unlike Fort Knox, Heritage Fa
fences and guards. Our perimeter is patrolled by bald eagles, red-tailed hawks, deer, raccoon
ringed by hiking trails that take visitors through majestic scenery, past our certified organic p
orchard and ancient White Park Cattle.
Seed Savers Exchange is a non-profit, 501(c)(3), member supported organization that saves
our garden heritage, forming a living legacy that can be passed down through generations. O
promote America's culturally diverse but endangered garden and food crop heritage for futur
growing, and sharing heirloom seeds and plants. At the heart of Seed Savers Exchange are t
distributed hundreds of thousands of heirloom and open pollinated garden seeds since our fo
seeds now are widely used by seed companies, small farmers supplying local and regional m
gardeners and cooks, alike. Seed Savers Exchange was founded in 1975 by Diane Ott Wheal
tradition of preserving and sharing. Their collection started when Diane's terminally-ill grandf
garden plants, Grandpa Ott's morning glory and German Pink tomato. Grandpa Ott's parents
when they immigrated to St. Lucas, Iowa in the 1870s.
"Ensuring the future of agriculture through the genetic conservation and promotion of endan
poultry." The Livestock Conservancy (formerly The American Livestock Breeds Conservancy)
organization working to protect nearly 200 breeds of livestock and poultry from extinction.
Goal: The goal of the network is to support programs that foster the next generation of farme
economic future of the nation's agriculture depends on the ability of a new generation to ent
the next generation are creating a crisis in agriculture. List of participants: http://www.farmtr
Organic Farming Research Foundation (OFRF) aims to foster and improve the widespread ado
OFRF cultivates organic research, education, and federal policy that brings more farmers and
Founded in 1990, OFRF is a leading champion of American organic family farmers.
The Midwest Organic and Sustainable Education Service (MOSES) is a nonprofit organization
promote organic and sustainable agriculture by providing the education, resources and exper
Educating farmers about organic and sustainable production is the foundation of our work. Th
is the annual MOSES Organic Farming Conference, the countrys largest conference on organ
MOSES Conference draws 3,000+ people each February to La Crosse, Wis. for more than 60 w
two-floor Exhibit Hall, and organically grown food. You can find details about the MOSES Conf
navigation bar.
FoodRoutes Network, LLC (FRN) provides communications tools, technical support, networkin
organizations nationwide that are working to rebuild local, community-based food systems. F
Americans to their food the seeds it grows from, the farmers who produce it, and the routes
their tables.
Peterson Garden Project is a not-for-profit organization, and we're looking to inspire everyone
and community. If you love the taste of a homegrown tomato, are curious about growing food
urban gardening the norm, not the exception then we're looking for you! E-mailed on Fri.,
Located in Chicago, Illinois, Urban Till is dedicated to being on the leading edge of the food su
way people and businesses get their produce. We transform derelict urban properties into pro
capable of providing high quality, and hard to find produce. We accomplish this goal using a s
focuses on efficiency, research and development, and continual improvements. So check bac
mailed on Fri., Apr. 24, 2015
These days, Enjoy Life is recognized around the world as being the best source for tasty, alle
has worked hard for many years to help the company earn that distinction.
Testa Produce is family oriented to its core. The Testa family has sustained a successful busin
is no small feat. The family ownership aspect of the company affects the way the business in
vendors, and employees. The employees work together as a family unit, and Testa works with
professional yet personal level. We build relationships and strive to strengthen those on a da
food - http://www.testaproduce.com/local-produce-initiative.html; http://www.testaproduce.co
Growing Power
Met Virginia Aberle at CSA event in Arlington Heights on Sat., Mar. 7, 2015
Steve Tiwald is executive director; met at CSA event in Arlington Heights on Sat., Mar. 7, 201
provide educational programs for pre-school, elementary, and middle school children. Year-ro
speakers for adult, college, and high school groups. During spring, summer, and fall we offer
and scout groups. Our annual Green Earth Fair on the first Sunday in May features speakers,
environmental and nutrition topics as well as farm tours, children's activities, food, and music
Met Mary Green, the executive director, at CSA event in Arlington Heights on Sat., Mar. 7, 201
educating food consumers and connecting them with local food sources; We're a nonprofit or
successful CSA Expos in 2011 and 2012. KYF Chicago provides important information for foo
people with local food sources such as farms and farmer's markets. We care about food prod
locally and seasonally, family farms, fair trade, nutrient-dense foods, and healthy eating. KYF
only provides information, but offers practical advice and resources for following up on that in
Apr. 24, 2015
Through our community supported fishery, Sitka Salmon Shares brings Midwesterners the fin
from small-scale fishing families in Southeast Alaska. All of our fish are individually-caught a
fishing vessel, blast-frozen immediately once on shore, and delivered in seasonal installment
doorsteps. We offer a wide selection of shares to suit a variety of appetites, each available in
delieveries. We deliver a variety of Wild Alaskan seafood, including salmon, cod, halibut, roc
someone at CSA event in Arlington Heights on Sat., Mar. 7, 2015
A community of food enthusiasts who wish to develop and enhance honest food partnerships
network.
Its pretty simple, were about: images, stories, ideas, education - shared. Because everythin
by Brendan Sodikoff
We carry the largest inventory of hydroponic gardening supplies in the Chicago area. We also
and we will beat anybodys price, even on the internet! Chicago Roots Hydroponics and Orga
Gardening Unlimited Network of premier retail stores serving the horticulture, hydroponic and
Gardening Unlimited provides the best customer service, the best prices available and a well
that is unmatched in the industry. Stop by any Gardening Unlimited network store for your ho
organic gardening needs today.
Mat to Table is an ongoing yoga dinner party series. We combine food, amazing people (ah
inspiring yoga practice, and a little bit of magic to create a one-of-a-kind event. Youll leave fe
connected to yourself and the community around you. If you ask us, we think Mat to Table
The first Mat to Table series is dedicated to the 7 primary chakras. Chakras are energy cen
Each chakra represents a level of consciousness and has specific attributes. By learning more
their associations, you can keep them clear and balanced. Balanced chakras lead to a health
emotional, and spiritual life.
100 families from Bhutan and Burma have turned a vacant lot into a farm where they grow o
to their neighbors in Chicago's Albany Park. The mission of Global Gardens Refugee Training
vegetables for newly arrived refugee families and their urban neighbors; Feed the souls of dis
reconnection with the soil and food production; Provide supplemental income for participating
new, refugee-operated farms; e-mailed on Fri., Apr. 24, 2015
Eco-minded news for the North Shore; http://ecowren.net/2013/go-green-women/
LFL is a startup academy and online community for food entrepreneurs. Our mission is to su
that are building a healthier, more just and more resilient food system. We offer courses in fo
resource community of 2600 food entrepreneurs from 62 countries, and online business plan
grow.
E-mailed on Fri., Apr. 24, 2015
Soup & Bread is a free weekly community meal based at the Hideout, a bar and music venue
Every American has an important right to dream a big dream and start a small business. Tha
Institute for Justice Clinic on Entrepreneurship at the University of Chicago Law School advoc
entrepreneurs from Chicagos inner city can chart their own courses in life, build up neighbor
provide free legal assistance, access to resources, and advocacy for entrepreneurs in the Chi
Growing Healthy People (GHP) is a nonprofit organization whose mission is to grow healthy pe
veterans and others providing locally grown fruits and vegetables, education on nutrition and
tracks in local food production. Met Cheryl on Fri., Mar. 20, 2015 at Good Food Festival at 725
table list to Cheryl on Sat., Mar. 21, 2015 and Fri., Apr. 24, 2015
Big Fork Brands is a Chicago-based, family-owned company specializing in handcrafted, artis

pork and nitrite-free hardwood smoked bacon. Our products are free of artificial flavors, prese
and gluten. We use hogs and chickens that are vegetarian fed and raised in the Midwest. All
a good source of protein and contain irresistibly robust flavor. We cram as much bacon as pos
little else. This simplicity lets the bacon flavor shine through so you get BIG flavor without the
Mar. 20, 2015 at Good Food Festival at 725 Roosevelt Rd.
At Pasta Pappone, we sell handmade pasta using Durum Semolina wheat flour. Our pasta is a
sodium and fat. Our pasta does not contain preservatives or dyes, and only made with fresh,
obtain the tasty flavors, fresh vegetables, herbs, and spices are used. We are located in the
and take pride in our products. Give it a try today and taste the difference! Our pasta is fres
yourself today with a nutritious meal from our delicious variety of flavors and cuts at Pasta Pa
24, 2015 but e-mail got returned
Founded in 1982, Food Animal Concerns Trust (FACT) is a national nonprofit organization base
humane and healthy farms through science-based advocacy, consumer education, and suppo
believes that all farm animals should be granted adequate space, access to the outdoors, cle
to express their natural behaviors, and safe feed. FACT is supported by contributions and pri
areas: Food Safety and Humane Farming. No other organization working to improve farm an
open to it. Opposition to change has often come from powerful forces within agribusiness and
more than ever FACT is dedicated to making farms better places for food animals through sci
education, and support for humane farmers. http://foodanimalconcerns.org/contact/; e-maile
Virtue Cider is a Michigan-based craft cider company that uses our expertise in modern craft
techniques to produce ciders that embody old world farmhouse styles. We partner with local
highest quality heirloom apples for our cider. Virtue Cider founder Gregory Hall served as the
Beer Company from 1991 to 2011. In his two decades of brewing, Hall developed a host of aw
as an innovator in the craft beer movement.Virtue Cider founder Gregory Hall served as the B
Company from 1991 to 2011. In his two decades of brewing, Hall developed a host of awardinnovator in the craft beer movement.Hall first fell in love with cider during a tour of English b
Goose Island, Hall embarked on a pilgrimage of cider study. He toured and tasted at top cide
including an intensive internship at Domaine Dupont in Normandy, France.
The nature of Rare Bird stems from our seasonal, local and sustainably grown fruit. Our kitch
infusing floral and herbal pairings with hand cut fruit to create inspired, signature flavors. E-m
Rustic Tarts are handcrafted free-form pies made with seasonal fruits and vegetables and the
Tart sources from local growers to create delicious tarts year-round. Rustic Tart offers season
RollDough for your freezer. We also pop-up at Chicago markets, coffee shops and bakeries
Ready-to-Roll dough -- throughout the year.
Mark Beier is a certified health and nutrition expert, a classically trained chef, loving husband
Mark Bar. I started out my professional career as an auditor with a large accounting firm in C
of working behind a desk I could see where my life was headed, and didn't like it. I was worki
and I wasn't motivated to improve my health and to make things worse, my familys health h
with. My maternal grandfather died when he was only 48 of a massive heart attack, my pate
heart surgeries, and my father had two angioplasty procedures before he turned 60. Realizin
same path, I made a drastic career shift that changed my life forever. After 5 years with the
Francisco and enrolled in culinary school to develop and explore my passion for creating simp
grandmother used to make on the farm. While in culinary school, I fell in love with the local fi
participating in triathlons and different races in California, and decided to get my personal tra
my passion for food and fitness into my own business training clients to meet their fitness go
habits into their daily routine. I was learning how to make and prepare food that was both he
people reach their fitness goals through their workouts. That amazing feeling of helping othe
Mark on Fri., Apr. 24, 2015
Thousands of Successful Companies Choose The FruitGuys. Order The FruitGuys farm-fresh f
company healthy inside and out.
Why should junk food be so easy to get, but not healthy food? And who says healthy cant be
big idea is to make slow food, available fast. To deliver a fresh take on fresh. To turn the vend
machine. And make access to healthy, delicious food the rule, not the exception. The Fresh F
Farmers Fridge. We keep our salads simple and balanced for the greatest nutritional benefit
many local and organic ingredients as we can (mother nature gets the final say on availabilit
comes to quality, taste or nutrition. Ever. Our packaging is also a big factor in our freshness.
to keep the food as fresh as possible. Theyre made from BPA- and Phthalate-free plastic, and
contact. Because thats how we roll. In addition to being one of the most recyclable plastics
on its extremely low oxygen diffusion rate, allowing far less oxygen through than standard fo
speak for: it keeps food fresh longer. We still make everything on a daily basis, but you can a
in your own fridge. Which is pretty sweet. E-mailed Luke on Fri., Apr. 24, 2015
One Off Hospitality Group is the management company for Blackbird, avec, The Violet Hour,
Quality Meats, Nico Osteria and Dove's Luncheonette. ONE OFF implies that every project is
of complete and utter creativity. It suggests that each project might be our last, which is wh
utmost attention to detail and character. ONE OFF is the opposite of big branding, knock em
entrepreneurship. ONE OFF suggests that we always strive to bring something unique into th
right to it, our lives themselves are ONE OFFs.
Wecame together with the common vision of helping the community gain a deeper knowled
certified herbalists, we began teaching kombucha brewing classes in Madison, Wisconsin in 2
ourkombucha knowledge and word of ourexpertise spread. Workshops sold out and we soon
Wedecided to work together to create one of the nations first small, local kombucha brewer
two spaces and opened a custom built, eco-friendly brewery on the south side of Madison. W
team members and new energy, but our commitment to brewing the finest kombucha on ear
you can taste the love. Met someone at Nessalla on Fri., Mar. 20, 2015 at Good Food Festival
We believe coming together with family (Jack, Meghan, and Deb) and friends over food and d
experience. We know it takes dedication and commitment to establish healthy habits as a fa
benefits are significant. Thats why we are committed to providing a superior-tasting product
available. We hope our products encourage and support you and your family to lead an activ
family began brewing kombucha over 10 years ago. Out of a shared passion for health and a
family, we launched Shaktea Kombucha in June of 2011. We are truly a family-run business a
brother Jack, and sister Meghan) handle all aspects of our kombucha brewery and busines
fair trade teas, all organic ingredients and small-batch brewing to craft our high-quality taste
Natures Healthy Soda Alternative because we are committed to providing a superior healt
appeals to everyone. Weve been thrilled to receive feedback from many of our customers w
soda habit by replacing it with Shaktea Kombucha. Shaktea Kombucha is now available at 30
Iowa.
Leading the Energy Transition, Sprouting Green Opportunities (LETS GO Chicago) developed
garden program and the founding of a community house in Chicago in the summer of 2010.
taught twenty neighborhood children how to grow food in the front yard of a house owned by
while developing sustainability solutions for the property as a whole. Four years later our Chi
within our organization, but the playground of our programming has expanded and evolved w
serve as one of 16 Summer of Solutions programs hosted by Grand Aspirations, a national yo
empowers, connects, and supports youth leaders as they create innovative, self-sustaining, a
that integrate climate and energy solutions, economic security, and social justice. E-mailed o
got returned
MidwestRoots is a Chicago-based company that sells and supports handmade products from
country. MidwestRoots was started in 2010, but the idea took root in 2008 when Kyle Schott,
volunteering with Chicagos Green City Market. Here, she learned that all eggs do not taste a
exciting than the first asparagus of spring, and that many of the farmers she was meeting we
demands of running a small business. She also saw that customers wanted the products they
market to be more readily available. Kyle saw an opportunity to connect great farms and arti
base, increasing sales while providing excellent customer service and lightening the load for
MidwestRoots still embodies Kyle's passion for artisan food while supporting amazing compan
with over 17 different companies, helping to build their brands and businesses all the while c
network of retailers across the country. Client of Sara Gasbarra; e-mailed on Fri., Apr. 24, 201
sara gasbarra, lead garden girl; restaurant garden design, installation, full-service maintenan
information about my current projects: www.facebook.com/verdurachicago; Sara Gasbarra te
chefs and restaurants. Verdura's services include edible garden consulting, design, installati
I specialize in creating a season-long garden plan specifically tailored to the needs of a restau
and rare varieties of plants and vegetables, organic growing practices, custom designed irrig
in unconventional spaces. I also have working projects with educational and residential build
consultation services for the home gardener.
Windy City Organics is a family owned and operated organic food manufacturer and distribut
Northbrook, IL a small town right outside of Chicago. We service over 750 accounts in the U
and Europe. We specialize in the innovation and production of some of the most delicious, he
snacks, superfoods and organic nutritional supplements available in the world today. Our be
absolute adoration for raw chocolate as the passionate driving force, we decided to develop
world by storm: an organic and raw chocolate hazelnut butter sweetened with pure coconut s
love at first taste and a cult-like following. Demand quickly became overwhelming, which led
manufacturing facility. To this day our entire facility is strictly free of gluten, dairy, corn, soy a
to keeping it this way.
Daily Serving is more than just a food company - we deliver personalized health solutions thr
Discover the ways you can achieve your health and wellness goals with advice from our team
We take the confusion out of what to eat and why to eat it. Finally, nutrition has been simplifi
leading Registered Dietitians who understand the challenges of eating healthy in everyday lif
private clients reach their goals through nutrition, we've developed a product that puts the a
fingertips. Designed to address real life challenges, each snack has an important purpose be
Empowering healthy living is our mission and we believe small changes can make a big impa
reduce the number of fruits and vegetables that end up in landfills, take action against the ob
choices convenient. We are inspired to create products for the greater good and think everyo
healthy life. E-mailed Katie Goldberg on Sun., Apr. 19, 2015; was at Good Food Business Acc
Steve and Anita Spencer and their two children live in Sheridan, Indiana, working with pride o
family since 1838, known as the Kercheval homestead. LocalFolks Foods started as an outgro
farming venture, Homestead Growers, using excess harvest from their mushroom and produc
Steve and Anita, along with Paul Skirvin, have created a diverse line of natural and wholesom
ingredient list, and an identity rooted in the soils and flavors of the Midwest. Steve and Anita
the LocalFolks Foods line. E-mailed Rachel on Sun., Apr. 19, 2015
Creamy carrot cake, deep dark chocolaty brownies, a chewy granola bar studded with almon
wasn't possible to indulge your sweet tooth without triggering an allergy attack. Until now. W
vegan to gluten-free to diabetic, no matter your diet restrictions, we will create a luscious de
share. And Penny's Pastries believes in the "Big O." That's right. It's all organic. A Chicago na
Diploma at Le Cordon Bleu in Paris, France. After traveling all over the world to taste the best
Masters in Gastronomy, Penny couldn't wait to return to the US and share her passion. Havin
desserts, Penny wanted to find the tastiest and healthiest way to make sure no one has to sk
sinfully delicious desserts without the "sin"! Penny e-mailed back on Mon., Apr. 20, 2015
Our mission is to empower all children with the knowledge, attitudes, and skills they need to
food. Our vision is to set the standard for integrating food and nutrition education into schoo
creativity and exploration in food education for children through partnerships between profes
the culinary arts. To diligently promote policy to foster healthy choices for all children. Alexa
director; e-mailed Alex on Mon., Apr. 20, 2015
A product safety review is required for low acid and acidified foods (like hot sauce or marinar
and Drug Administration (FDA) that products are safe for consumers. ConnectFood Product Re
approach to document food processes and ensures compliance quickly and easily. You not on
you simplify the preparation of safe foods and ensure data entry is completely accurate. Com
management plan and a safety letter from a process authority, payable only upon acceptanc
Apr. 24, 2015
Every Last Morsel is a community marketplace for locally grown food. We want to foster a mo
food system by connecting neighbors and empowering entrepreneurs. We're building comm
backyard gardeners, and local food enthusiasts.
When I discovered that my family and I had several allergies to common foods, I first turned
But I discovered that many foods contained long ingredient lists, large amounts of refined su
preservatives, and other strange things that I couldn't pronounce. I didn't cook with these th
want to feed them to my family... So why did I have to buy them in food and mixes at the sto
better way and that's why I created Simple Mills. At Simple Mills, we sincerely believe simple
products made of nutrient-rich, real-food ingredients that are easily available in nature (not c
somewhere). We never use refined sugar, high-glycemic flours, gluten, or genetically-modifie
our products not only taste great, they also make you feel great!
Was at Good Food Business Accelerator on Mon., Apr. 27, 2015; e-mailed on Tues., Apr. 28, 20
asst.) at Wicker Park Bucktown Chamber event at Rooted Center on Wed., May 14, 2015; Esta
organic whiskey, liqueurs and specialty spirits in Chicago's first distillery since the mid-1800s
Birnecker, chose to leave their academic careers to bring the distilling traditions of Roberts A
making this decision, they vowed to make organic spirits from scratch (avoiding the common
and bottling pre-made spirits) and to change the way people understand whiskey by creating
only the heart cut of the distillate - affording a brighter, cleaner take on whiskey. Embracin
each step of the spirit-making process is thoughtfully monitored: beginning with contracting
on-site milling and mashing, to finally distilling, bottling, and packaging. After numerous inter
the helm of consulting for the burgeoning craft industry, KOVAL has grown to be one of Amer
independent spirit manufacturers.
When Cynthias daughter, Jasmine, was born, she vowed to feed her as naturally and nutritio
baby food from scratch! Jasmines father is Iraqi, and a large part of the Iraqi diet includes be
eating and enjoying these dishes. Later, when Cynthia went to grad school, she continued ea
prepared by her friends from all over the world. Later, when Cynthia became a professor, she
kinds of beans because they were inexpensive, very nutritious, and Jasmine loved them. She
with neighbors and friends. Cynthia truly enjoyed cooking and eating beans and soups, and w
too. In 1998, for a week straight Cynthia woke up in the middle of the night with extremely c
start her own bean business. She took classes at the Womens Business Development Center
However, the complexities, laws, and regulations to start a food production business were ov
business was put on the back burner. In early 2010 Cynthia noticed some beautiful clay coo
Whats that? she asked. Its a bean pot, the owner replied, Do you ever make beans? Wo
mixes for me to sell with the pot? Do I? Would I like to? Cynthia beamedand with the hel
business was reborn. Met Thomas Frierson at Good Food Business Accelerator on Mon., Apr.
Our products are now available at all Treasure Island Foods locations. We are also available a
and Mariano's markets. Check with your local store for availability. See our simple recipes tha
tofu! Phoenix Bean has been a premier supplier of tofu to the Chicagoland area for more tha
Edgewater neighborhood was one of the first local sources of fresh tofu, and began supplying
Asian grocers. Each batch of tofu was handcrafted daily to ensure the freshness and authent
community longing for tastes of their homelands. In 2006, Phoenix Bean was purchased by J
owners were considering retirement. An ardent fan and consumer of Phoenix Bean products,
her business expertise to a local operation close to home, and her heritage to a tofu-making
Chinese culture for hundreds of years. Jenny and her children are all lactose intolerant, so the
nutritional benefits of soy as part of a balanced diet was personal as well. Jenny Yang spoke
Kishr was discovered in Arab pharmacopeias where experimentation proved that a medicina
coffee cherry. Medicine men would prescribe it for its benefits and it soon became a popular b
light and aromatic taste. In an 1877 New York Times article, a US journalist visiting the Arabi
a most agreeable beverage. Modern scientific research is just now opening its eyes to the
which is being recognized as a superfruit and is the hot new anti-aging ingredient. Dried coffe
Kishr, infusing it with powerful antioxidants. Not only does Kishr have more antioxidants than
the caffeine, among other health benefits. Kishr has been in my family for generations. I gre
that it was something that needed to be shared. Realizing that nothing like it existed in the U
market myself. Together with its rich history, health benefits, and my family recipe, its hard n
Assalimy at Good Food Festival at 725 Roosevelt Rd. on Fri., Mar. 20, 2015; met Merry Marwig
The Illinois Where Fresh Is logo program is made available by the Illinois Department of Agric
Illinois Specialty growers for producers and retailers to use as a tool to help promote Illinois g
horticulture commodities. The Illinois Where Fresh Is logo is part of a marketing campaign tha
and sell Illinois-grown produce at grocery stores throughout Illinois. This is just one piece of a
will be promoting the logo through various media outlets including television, radio, and billb
The Illinois Specialty Growers Association (ISGA) was formed in 1989 to improve the coordina
individual associations. ISGA is an umbrella organization for the following affiliated associatio
Illinois Irrigation Association, Illinois Horticultural Society, Illinois Vegetable Growers Associati
P2P Specialty Foods is a artisanal food company that prides itself on sourcing unique ingredie
adhere to strict sustainable growing procedures. Whether beef, veal, lamb, or pork, we can c
steaks, chops, or filets. We look forward to working with you as you develop your menu in su
farmers and ranchers. Known as one of the finest Wholesale Meat companys in the country,
of game and specialty meats. Bison, elk, venison, duck, free range beef, game birds, and a h
foods. Were the wholesale meat companys you can trust. We are a liaison between artisan fa
believe every menu should have healthy, sustainable proteins saluting Americas and Foreign
Interested in ways to save money and be sustainable? Want to network and learn from our va
businesses and professionals? Interested in learning about relevant sustainability programs a
cutting edge, growing network of green-minded organizations, and individuals with the ideas
determination to achieve the reality of a more ecologically responsible economy. This five ye
emerged as a national leader in facilitating green business practices, leading businesses to s
new customers, increasing customer loyalty, and attracting and retaining the best employee
with over 80 Illinois companies to certify more than one million square feet of space, impacti
seven communities throughout Illinois and be ranked the #2 most-trustworthy green certifica
GreenBiz.com.
Maria Onesto Moran is the Queen Bee at Green Home Experts. She is married to her high sch
are raising two eco-fabulous sons and two pitbulls. She graduated from DePaul University wit
green building experience took root with a marketing and fundraising job for Lakefront Suppo
Mercy Housing Lakefront. Maria was part of the campaigns to build two LEED-certified apartm
provide permanent housing and supportive services for people who were formerly homeless.
international acclaim for providing innovative and sustainable housing. Maria has received G
the City of Chicagos Center for Green Technology. She has worked as a CEU presenter on Gre
speaker at the 2008 Women's Business Development Center Annual Conference. Maria has w
Home + Housewares Show as a speaker in 2009, product judge in 2010, and consultant in 20
the Village of Oak Park's annual Earth Fest celebration. She has served as a board director fo
Conservatory and Forest Park Community Garden. Maria is currently the board president of W
Entrepreneurs and Triton Community College's Sustainable Agriculture Program. Following he
Mamas Nuts! was started in honor of the traditional handmade treats that we grew up with a
to us from family and friends. It is now our pleasure to carry on these heritage recipes and to
for you. And thats why Mamas Nuts! was created: To ensure that these treasured heirlooms
to develop original recipes inspired by a newer generation using Mamas philosophies. Mama
cherished family recipes that have been in the making for over 30 years. Each and every sm
Chicago, Illinois. With an honest-to-goodness attitude, and the highest quality sourced ingred
with the most delectable nut confections around. Met Adrienne Lo on Logan Square Farmers
CCGA is a network of Chicago community gardeners who have come together to grow deep r
hundreds of community gardens. This website is built on years of organizing efforts to suppo
a website by and for gardeners. 1995: GreenNet forms as a professional network of non-profi
agencies committed to jointly improving the quality, amount, use, and distribution of green o
GreenNet members came together over two days at the 2010 Community Garden Sustainabi
representatives of Chicagos community garden sector examined their collective efforts, disc
disjointed sector needing better community organizing, communication, and resource sharing
brought a working group of XX garden leaders and community stakeholders together to map
discussed at the Sustainability Summit. Their answer? Create a network that is truly gardene
ensure the sustainability and vibrancy of Chicago gardens for years to come. 2013: Connect
(CCCG) holds its first meeting, drawing over 200 community gardeners. CCCG did not begin a
itself, but has lived on in working groups meeting regularly to coordinate garden tours, plan n
solutions to common challenges such as leadership transitions, access to water and land, an
website continues this community-built vision.
NeighborSpace is Chicagos only non-profit land trust dedicated to community gardens, provi
more than 90 vegetable, flower, and prairie gardens across the City. NeighborSpace is the on
Chicago that preserves and sustains gardens on behalf of dedicated community groups. We s
property ownership such as providing basic insurance, access to water, and links to suppo
groups can focus on gardening. NeighborSpace-protected gardens give young and old alike a
in the earth and enjoy nature, right in their own neighborhoods. We understand that gardene
time, funds, sweat and heart into these sites, and that these are the very ingredients that ma
and unique. The NeighborSpace land trust works to protect local sites by: Providing permane
development, Establishing local partnerships that ensure community management and contr
insurance for gardeners and volunteers, Developing resources and opportunities through the
local gardens listed: http://neighbor-space.org/gardens/; staff and board listed too: http://neig
involved/contact/; Ben Helphand is executive director
The National Farm to School Network (NFSN) is an information, advocacy and networking hub
bring local food sourcing and food and agriculture education into school systems and prescho
children and their families to make informed food choices while strengthening the local econo
communities. NFSN provides vision, leadership and support at the state, regional and nationa
the farm to school movement, which has grown from a handful of schools in the late 1990s to
all 50 states as of 2012. Our network includes national staff, eight Regional Lead Agencies, 5
advisory board and thousands of farm to school supporters. NFSN was launched in 2007 by a
organizations seeking to shape the burgeoning farm to school movement. Initially led by staff
Security Coalition (CFSC) and the Urban & Environmental Policy Institute (UEPI) at Occidental
the Tides Center
Yellow Tractor corporate wellness programs enhance the health and well-being of an organiza
people. Our national program implements on-site garden spaces and interactive programmin
wellness, productivity and collaboration, all while lowering healthcare costs and increasing em
Our mission is to feed as many children as possible by sharing Guatemala's delicious coffee w
country rich in natural resources, including the lush landscapes that produce some of the bes
wealth of natural resources, the people who work tirelessly to plant, nurture, and harvest coff
lack of basic needs such as food, clothing, and shelter. The hardest and most unfairly punishe
the children, many of whom go hungry. Guatemala has the highest rate of chronic malnutritio
America, with roughly 49% of children in Guatemala chronically malnourished according to th
rural coffee-growing communities, the rate of chronic malnutrition leaps to 3 out of every 4 k
Eating Well Just Got Easier. The easiest way to fill your fridge with fresh, delicious, and nutrit
Our meals are prepared by professional chefs, delivered to your fridge, and are ready to eat i
Choose from a new menu every week. Our Chefs are constantly crafting your next meal. 2.
hardwork. Each meal is prepared by a professional Chef. No mess, no hassle. 3. You enjoy m
Our meals are fully prepared, chilled, with simple instructions to heat in your oven.
Smart Gardener provides the landscaping industry with a custom technology solution that en
accelerate small-scale local food production. Plan: We offer a range of services from custom
to simple weekly care, or the one time spring bed preparation. Grow: We'll feed, weed, plan
varieties, keeping your food garden looking good and staying healthy. Harvest: We can pick
week, leaving a basket of the beautiful produce for eating fresh or cooking.
Farm.Butcher.Tables mission is to accelerate the goals of our partner charities by lending our
dining experiences across the Midwest. Since 2009 Farm.Butcher.Table has focused on using
with local talent in the food industry to put on one of a kind dining experiences that raise awa
funded charities in our communities.This focus on sourcing the best of what this Midwest has
with the regions leading farmers, chefs and food entrepreneurs and has pushed Farm.Butche
to further the connection of our mission to sustainable food.
Gene and Lynn Mealhow, and their sons, have been producing Tiny But Mighty Popcorn sinc
generation family farmer and soil consultant by profession, Gene continues to consult with fa
practices. He bought the popcorn business from Richard Kelty, whose family had farmed in U
In the 1980s, when his father and uncle left farming, Gene started to look at the whole pictur
chemicals. He joined a soil consulting firm, which advised farmers about soil nutrients and se
customers in the early 1990s was Richard Kelty, who brought Mealhow in to reduce his waste
popcorn stalks were falling down and producing only 600 lbs per acre, which was not comme
challenges was getting the three-inch long ears to fill to the tip. Genes first reaction when h
kernels was What in the world is this stuff? He began consulting with experts from around t
that the K&K kernel is most likely a variety of flint corn. The Kelty and Kramer families either
they settled here in the 1850s, or they traded for it with local Indians. It may have even origi
Resource Center is Chicago's oldest not-for-profit recycling organization, incorporated in 1975

guided by the basic principles of sustainability. Since our beginning we have pioneered cons
urban agriculture, and creative reuse of materials otherwise bound for landfill. Our mission a
of life by finding and putting to use unregognized resources in the urban environment. The R
example of a non-profit that advances its primary social and environmental mission using bu
referred to as a "social enterprise". Our organization employs 28 full-time staff and engages
year (as of July 2015). Our $1.5 million annual operating budget is met primarily through ear
business grants comprise less than 10% of the total. The balance is achieved through donat
dedicated individual supporters. Please bear with us as we build something new.
We buy directly from local farms. In fact, we have our own farm which provides chicken, eggs
putting our money where our mouth is. Buying locally sends money directly into the local ec
that our foods are free of chemicals and produced in a way that protects the environment. B
farm raises fruits, vegetables, herbs, eggs and chicken to serve our preservation kitchen, res
customers. On occasion, we sell produce at farmers markets. We grow on five acres, produce
animals on twenty acres of pasture. Sells at Local Foods
Do you think outside the lunchbox? We do! We are OrganicLife, the leading provider of health
Our formula is quite simple. We cook great food with great ingredients that's great for your k
state have said "no more" to mystery meats and "yes, please!" to OrganicLife, and now their
happier than ever. Consider this: would you rather have your children offered a 50-ingredient
grain pasta for lunch or a fast-food burger and fries? We think it's a no-brainer! The OrganicL
A+ from students, parents, and administrators alike. Although we pride ourselves on the suc
lunch program, we think grownups deserve good-tasting, good-for-you lunches, too. Our expa
includes restaurants, corporate catering, in-home meal delivery, and more! We invite you to
and consider the myriad benefits that come from living an OrganicLife!
SLoFIG was founded in January of 2011 by a group of investors brought together under the au
partnership of several foundations and the City of Chicago. Its members shared an investmen
importance of building community wealth through a healthier local food chain. Our goal is to
regional food chain, while seeking a profitable rate of return. Members of SLoFIG are committ
web of entrepreneurs and small businesses that provide diverse communities access to healt
SLoFIG defines a sustainable local food system as one that: Increases the health of the peop
Enhances the economic viability of the communities in which it is grown and processed, Impr
and water quality in the region and downstream, Ensures the healthy and humane treatme
chain, and Minimizes the use of fossil-fuel based inputs. SLoFIG differs from other angel grou
the local foodshed, and in addition to financial return, we also consider social and environme
benefits.
At Madison & Rayne we have redefined the cooking experience. All you need, we believe, is a
prepared dinner components. Heres the catch: the personal chef is you. After watching coun
gorgeous meal is put together within a matter of minutes, we realized that the ease and conv
preparation the pre-measured, pre-marinated, washed, chopped, sliced, and ready for asse
person needs to create a wonderful dinner. Think personal shopper, personal assistant, and p
one. Minimal prep and minimal clean-up means that your valuable time is better spent cooki
Mealtime should fit seamlessly into your day: we give you all the tools you need to make tha
from local farms
FamilyFarmed is a national leader in facilitating new financing for Good Food businesses. We
more than $5 million in food investments in recent years. We work with leading trade buyers
Foods Market, UNFI, Chipotle, SYSCO, Aramark, Compass Group, Lettuce Entertain You, and o
FamilyFarmed.org. Meet our team here.
George leads the HandCut Foods team ensuring that employees are well trained and motivat
clients are happy and hungry for more of HandCut Foods expertly crafted meals. George has
restaurant and hospitality resume representing work spanning from Europe to some of Chica
distinguished restaurants. Youll find Steven in the back of the house managing staff, plannin
developing products and analyzing food costs. His deep experience as an Executive Chef and
quality ensures that every meal prepared in our kitchens is fresh, nutritious and delicious! Yo
the back of the house managing staff, planning menus, developing products and analyzing fo
experience as an Executive Chef and dogged focus on quality ensures that every meal prepa
is fresh, nutritious and delicious!
Natural Direct brings the best local and organic food to restaurants and retail stores. We trav
three days a week to bring the freshest meats, dairy, other locally produced goods and organ
to the market. At Natural Direct, local and organic is not just the latest trend added to a vast
it is all we do. So, for the best food at competitive prices with excellent service, contact Na
at Good Food Festival at 725 Roosevelt Rd. on Fri., Mar. 20, 2015; E-mailed Waleed on Mon., A
Dogs are an invaluable part of our lives every day as companion animals, service and therap
soldiers, police officers and first responders and emerging heroes. American Humane Associ
animal relief in August, 1916, by accepting an invitation of the War Department to help anim
U.S. Army during WWI. The invitation resulted in the development of the American Red StarT
Program known today as Red StarTM Rescue. Our Red Star teams rescue and shelter animal
provide lifesaving tips to protect children, families and communities before, during and after
Star Animal-Assisted Therapy teams are on the ground year-round providing life-healing com
with cancer, the aged, the infirm, and military families impacted by service. In collaboration
experts from across the nation and around the world, we use strategic science to get to the b
keeps animals healthy and safe. Were also finding ways to connect the welfare of animals to
children, both a critical part of our mission to create a more humane and compassionate wor
and neglect of children and animals. Anchored by two cutting-edge research institutes the
Welfare Research Institute and the new Childrens Innovation Institute Humane Research &
participatory, preventive science to our communities with robust solutions that prevent abus
our most vulnerable. http://www.humaneheartland.org/humane-certified-producers/category
BALLE, which stands for the Business Alliance for Local Living Economies, provides a nationa
Global Animal Partnership, an international, nonprofit 501(c)(3) charitable organization found

together farmers, scientists, ranchers, retailers, and animal welfare advocacy organizations
with the common commitment to continually improve the lives of farm animals. Our program
Animal Welfare Rating Standards, recognizes the welfare practices of producers who are cert
independent third parties; promotes continuous improvement through its unique, multi-tiered
retailers to have a selection of animal welfare labeled products for their customers; and bette
consumers about the way animals are raised. Were very honored to share that in these earl
initiative has fast become the leading animal welfare rating certification program in North Am
already engaging new retail partners, both restaurants and grocers, to join our program.
Seed Savers Exchange offers an alternative model to big agriculture through our work, encou
participatory preservation among our members, and by signing the safe seed pledge. Seed S
knows that the future of our planet depends on a genetically diverse food supply and carries
work by: Maintaining thousands of varieties of different plant typesfrom amaranth to zucch
largest seed banks of its kind in North America. Regenerating seed in isolation gardens and
ideal conditions. Documenting valuable cultural information on varieties and their histories.
heirloom varieties to members and the public through the Seed Savers Exchange Yearbook a
Savers Exchange Catalog. Storing varieties in back-up locations at the USDA Seed Bank in Fo
at Svalbard Global Seed Vault in Norway. These off-site deposits remain the property of SSE.
A nonprofit founded in 1977, The Livestock Conservancy is the leading organization in the Un
working to protect nearly 200 breeds of livestock and poultry from extinction. The Livestock C
with farmers, chefs, historians, consumers, and others around the nation to protect genetic d
agriculture. Just like there are heirloom seeds that need saving, the Conservancy works to pr
breeds for the security of our agricultural system. Now, you may be scratching your head a
see cows and chickens all the time, how can they be endangered? Just like there are endang
as pandas, tigers, and elephants, there are also endangered livestock and poultry BREEDS. S
the worlds 8,000 livestock breeds are in danger of extinction. It is these breeds that The Live
Conservancy works to protect. So, how do we work to conserve heritage breeds? The Livesto
uses research, education, outreach, marketing and promotion, and genetic rescues to ensure
breeds are around for future generations. In addition to our in-the-field and research efforts, T
Conservancy works directly with farmers to bridge the gap between conservation theory and
We provide educational materials, information, resources, training, and consultation to equip
tools necessary to successfully raise and market rare breeds of livestock and poultry. Heritag
conservation may seem like a fancy term, but in reality its all about small farmers making sm
raising the right breeds in the right systems to help conserve these animals for the future.
At OFRF, we build the vital infrastructure that supports the success of organic farmers. Our fo
are: POLICY, where we grow champions in Congress and federal agencies; EDUCATION, where
integrate organic farming programs into all agricultural universities; GRANTMAKING that expa
of organic farming and practices while addressing urgent issues faced by many organic farme
building COMMUNITY to cultivate a broader and deeper connection among organic supporter
OFRF vision: Organic farming is the leading form of agriculture, leading to healthy and resilie
ecosystems and economies. OFRF mission: To foster the widespread adoption and improvem
farming systems. OFRF strives to build a deep connection between organic farmers and thei
work to unite people from all aspects of the organic world by building a strong base of grassr
and growing our direct advocacy in Washington D.C. through Organic Advocacy Training Sess
is expanding the awareness of healthy organic food connecting with a healthier country throu
broader base of supporters. Join the organic community today by signing up for OFRF e-news
We also educate farmers about specific farming practices through MOSES Organic Field Days
events give farmers the chance to see firsthand how successful organic farmers manage the
manage several projects to support and empower organic farmers (see Projects). Through ou
Mentoring Program, experienced organic farmers share their expertise with those new to the
continued growth in the organic sector. Our New Organic Stewards program and our Rural Wo
both create supportive communities for these targeted groups. We also advocate for nationa
encourage organic production (see Policy Work). We serve on various local, state and nationa
work closely with the National Organic Standards Board to ensure that organic farmers have
the rules.
It's true that most people today don't know how to grow food, but it's a challenge we've met
WWII Chicagoans started 1,500 commnunity gardens, known as Victory Gardens. And more t
people started home gardens, too. They did it all in four short years, and 90% of the people h
gardened before.
Sitka Salmon Shares grew from a small, informal fundraiser organized through the Sitka Cons
one of Southeast Alaska's most vibrant conservation organizations, that sought to raise awar
salmon reared in the rivers and streams of the Tongass National Forest. During this fundraise
Sitka's Seafood Producers Cooperative to bring blast-frozen vacuum-sealed wild Alaskan coho
family, and co-workers in the Midwest. Met and e-mailed Eric Ballard on Sun., June 7, 2015
Toward that end, while the meal is free, we solicit pay-what-you-can donations each week tha
turn to a wide range of neighborhood food pantries and hunger relief agencies. Over the last
events at the Hideout and out of town in Madison, New York City, Seattle, and beyond, we ha
than $50,000 for Chicago-area food pantries as well as the Greater Chicago Food Depository
bank serving the Chicago region), the New York City Coalition Against Hunger, and Western W
Lifeline. In November 2011 Agate Publishing released founder Martha Baynes Soup & Bread
Building Community One Pot at a Time, a compilation of recipes from Soup & Bread paired wi
ways groups around the country use soup to both bring people together and reach out to oth
whole lot more info on that here. A portion of the proceeds from all sales of the Soup & Brea
related Soup & Bread merchandise is donated to the Greater Chicago Food Depository. Soup
starts January 8 and runs Wednesdays from 5:30 to 7:30 PM at the Hideout, 1354 W. Wabans
April. Theres never a cover charge, and kids are welcome if accompanied by an adult. Emai
on Thurs., Mar. 19, 2015 and Fri., Apr. 24, 2015
Met Brooke Fallon, Office and Community Relations Manager, on Fri., Mar. 20, 2015 at Good F
Roosevelt Rd. E-mailed on Fri., Apr. 24, 2015
Avery Innovations, LLC was established April 1st, 2011 in Chicago, IL by husband and wife te
Avery. Lance, a classically trained chef, leads the creative side of the business. Ann, an attor
helps keep things organized. o BACON SAUSAGE: It started as a fun challenge. Can we comb
greatest meats in the world into one complete package? At first, Lance didnt think so, but he
with bacon and meat grinder in hand. Six months and over 100 variations later, he found it. B
Sausage became a reality. After a successful test run on February 26, 2011 at Blue Ribbon Ba
Des Moines, IA, Lance began the process of launching Big Fork Bacon Sausage to the world. W
were going to make sausage in Chicago, and live up to Chicagos long-standing sausage repu
to use only the best ingredients, and make something we could stand behind. Thats why Big
all-natural, nitrate free, with no hormones , antibiotics, or preservatives, and especially no ad
as much bacon as possible into one delectable casing.
Every jar of Rare Bird Preserves is handmade in small batches in our quiet kitchen. Our artis
thoughtfully crafted in the French tradition, with only the freshest seasonal fruit and our own
extracted pectin. My love affair with preserving fruit began as a student at the French Pastry
Chicago, where I was moved by the beauty and simplicity of the process. It is this passion, co
close attention to detail, that ensures the quality and richness of our products. We take care
highest quality fruit. Whenever possible we search out fruit that is locally and sustainably gro
raspberries, and apples sometimes come to the kitchen still warm from the sun, having been
earlier. We craft our products the traditional way in copper pots with natural ingredients. But
approach is traditional, our flavors are not. Blending seasonal fruits with herbs, chocolates an
ingredients produces deliciously unique spreads. We pour our passion, creativity and care int
Bird Preserves, and we are sure you will taste the difference.
In April 2008, my wife and I moved to Chicago to be closer to her family and because we wan
family here. I started my own personal training business after a year as the Director of Trainin
another year later I started designing Mark Bar in my kitchen. I realized as a personal trainer
a very small number of people and what I really wanted was to impact millions of people with
would change their lives. I wanted to create a product that was absolutely delicious but didn'
being completely natural and healthy. I was tired of the bars that were on the market, full of
ingredients I couldn't pronounce, artificial flavorings, and other chemicals that I didn't want p
So I decided to come up with an alternative. Then and there is where Mark Bar was born. I sta
small batches of Mark Bars in my kitchen and giving them to clients to enjoy. Through my ye
and professional experience Ive seen firsthand how exercise alone is not enough; we need h
food that tastes great and keeps us energized to perform at our very best. I used my experie
classically-trained chef to cultivate recipes that are both great tasting, and full of wholesome
spent the last two years perfecting Mark Bar with the right combination of slow and fast dige
protein, and fats to help fuel my workouts while also satisfying my tastebuds and cravings. N
created a brand with you in mind, a brand that stands for living our lives to the fullest. Takin
each and every day and making the most of what we've been given.
The ingredients: Theres way more to these salads than just lettuce. We choose each ingred
taste and health benefits. We incorporate things like superfoods, nuts and seeds without sac
follow Environmental Working Group guidelines for using local and organic ingredients, where
might know them as the Dirty Dozen (boo!) and the Clean Fifteen (yay!). Our suppliers are c
visit the facilities that supply everything from the packaging to the produce, to make sure the
that well be proud to work with. For more information on where your food comes from, join u
Twitter and Instagram.
Executive Chef/Partner Paul Kahan has become the nationally recognizable face of Chicago c
seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kah
international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats and m
Osteria. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of
2004, Kahan has earned the praise of many who claim him to be one of Americas most influ
chefs. A Chicagoan through and through, Kahan grew up around food. His father owned a de
smokehouse, and when I wanted to make a buck, says Kahan. I would help my dad take th
brine, hang them on the racks and wheel them into the smokehouse.
We are committed to brewing up positive change in our local and global community. We kno
drink has a profound impact on pressing issues like childhood obesity, environmental sustain
ways we farm. This is why we insist our products are certified USDA organic, why we support
bike festivals and why we are thrilled our customers have replaced sugary drinks with our he
alternatives. We take our commitment one step further by donating 1% of our revenue to su
that offer children education and access to fresh whole foods in schools. This year we are sup
Greenhouse Project our local foods Farm to School initiative.
LETS GO Chicago is governed by a non-heirarchical collective membership structure, in which

members hold equal voting power. We are proud to be part of the movement of non-heirarch
discovering how we can create access for all people in the governance of our organization an
relationships of consent. A system of proposals and norms are used to create a space where
hear from each voice but still make decisions in an effective manner. Individuals are voted in
accountability, like Fundraising Coordinator or Accountant, and all other work is done in a wo
structure. Each working group submits a budget and work plan to the collective body, who th
then approval to the working group. Collective members are people who have either trained
Summer of Solutions program or have worked with us in some other capacity long term, who
into the collective by the current members. We are in the process of finalizing the process of
members into the collective after training them, and will update you as soon as we can! Coll
happen every other week and are open to the public. We encourage community members an
GO to visit us and see our governing body in action!
Paul Skirvin, a LocalFolks Foods co-founder and partner, has labored in the fields of organic a
since 1970. Pauls industry experience includes working produce and as a miller for Fred Rohe
Areas earliest natural foods stores; produce manager at New Leaf Community Market in San
manager and launching a farmers market at Bloomingfoods Co-op in his home town of Bloom
working in Chicago at a leading organic distributor, Goodness Greeness; and learning about v
processing at M&D Foods in Columbus, Ind. With this background, Paul has been able to reali
producing a line of clean, Midwest-sourced and flavorful foods, by linking up with Steve and A
build the LocalFolks Foods brand. Paul currently lives in Chicago and oversees product develo
control, and is the creative inspiration behind the innovative LocalFolks Foods line.
Penny is a 2002 graduate of The French Pastry School in Chicago, IL. After completing her BFA
Theatre and working professionally for a few years, Penny decided to move to Paris, France. I
graduated Le Cordon Bleu in Paris, France with high honors in both Pastry (2nd) and Cuisine (
her diplomas, Penny received her Masters in Gastronomy in Champage, France. After gradua
Gerard Mulot under Chef Mulot, himself, as well as Plaza Athenee, training by Christophe Mic
Pastry Cup winner). After returning from Paris, Penny worked as a Pastry Cook at MK in Chica
time before obtaining yet another degree in Culinary Management at The Illinois Institute of A
2009. n January of 2008 Penny began baking Gluten and Sugar free for herself and others. O
later, in 2010, she was fortunate enough to experience Raw Vegan food and while experimen
start Penny's Pastries.
Pilot Light began in 2010 when four Chicago chefs, Jason Hammel, Paul Kahan, Matthias Merg
decided to halt the spread of childhood obesity in their Chicago community by teaching stud
Inspired by Michelle Obamas Lets Move, Chefs Move to Schools campaign, the chefs work
Public School leaders and partnered with Disney II Magnet School to develop Pilot Light, a ne
students learn about making healthy choices within their regular classroom lessons. The Pilo
was refined and incubated at Disney II Magnet School, where our team identified best practic
Public Schools, experimented with lesson development, honed our programming based on da
stretched the boundaries of what students do in the classroom. Our current program helps te
academic and nutrition requirements while creating an exciting and meaningful learning expe
food for their students.
ConnectFood Answers is a Farm-to-Fork knowledge exchange platform and learning destinatio

community of food specialists, regulators, and consumers can hold "truthful exchanges" to d
issues and tomorrow's concerns. We are a community that is a cost-effective resource for sm
sized food industry companies to start, run, grow, and safely produce new food products.
The name Koval means "blacksmith," in numerous Eastern European languages, but the word
refers to a "black sheep" or someone who forges ahead or does something new or out of the
great-grandfather earned Koval as his nickname when, at the ripe old age of 17, he surprised
emigrated from Vienna to Chicago in the early 1900s to start a business. Coincidentally, the
Robert's grandfather (at whose side Robert learned the art of distilling) is Schmid - German fo
and Robert chose the name Koval to honor both men - and to reflect their own extraordinary
their careers to make some of the most unique whiskey in America. All of KOVAL's whiskies a
expressions and aged in 30 gallon charred barrels (113,55 Liters). This insures that the distill
solely of the heart cut, is able to develope its flavor with the purest grain notes and luscious
"single barrel" refers to the fact that the bottles come from specific barrels and are numbered
KOVAL spirits can be traced back to their barrel, and even the specific shipments of raw mate
from our organic farmers.
Hi! Im Cynthia. I spent many years of my life in a state of unhappiness and worry worrying
gave enough, lived enough, loved enough, was enough! After many years of bad relationship
challenges, I decided to stop suffering. I took classes in, studied and practiced many spiritual
Buddhism, Sufism, and Christian Mysticism, among others. All this study led me to a spiritual
showed me that the key to a happy, loving, meaningful life was available right in my heart.
heart and discovered Truth, Joy, Peace, Wisdom, Service, Beauty, and Great, Divine Love. An
life have been absolutely miraculous ever since. Spark of the Heart Living means that you ca
own talents, skills, and wisdom freely and receive from others just as easily, and that no mat
happening in your life externally, internally you stay balanced, calm, and at peace. My missi
Heart Living is through classes, retreats, and healing services to help you to live lovingl
by opening your heart and letting your heart and soul lead the way to your own miraculous li
Phoenix Bean products are still produced each day at the same local Edgewater factory, hand
batches by a team of expert tofu makers. After grinding and boiling the soybeans, they deftly
soymilk to craft the delicious tofu. This artisanal process creates each tofu variety with its ow
taste and texture. The product line now includes more than 13 different types of soymilk, sof
and sprout products. We also sell a ready-to-eat spicy tofu stir fry and several tasty dipping s
mealtime preparation easier. In our quest to produce better products for todays consumer, w
improvements that retain the authenticity and taste of our products, while improving our sus
After working extensively with a local farmer on soybean selection, we now exclusively use n
naturally farmed in Illinois without chemicals and pesticides. Our new soybean cooking syste
water and minimal processing. Combined with handcrafting and hygienic packaging, our fres
high nutrition with no preservatives or pasteurization. We have also improved our operation t
impact to the environment. Our factory now uses tankless water heaters to reduce our energ
looking to use our healthy soybean pulp either as feed or fertilizer, or in tasty okara recipes,
waste stream.
We only use the highest quality specialty coffee grown in the haraz mountains in the Arabian
commitment is to pay a fair price to the farmers and trade directly with the cooperative farm
sustainable agriculture and long-term health for the Haraz mountain communities. Social Re
Assisting farmers with the socio-economic development of Haraz is vital to restoring healthy
sustainable business practices to the region. Projects include paved roads, water treatment f
education, and new wells, all providing solutions to enable farmers to become independent a
sustainable future. Quality and Transparency: To ensure authenticity, each farmer carries an
his name, photo and farm location. Transparency and tracking of coffee begins on the farm a
package. Working hand in hand with farmers, we document coffee through every step, ensur
and authenticity. Quality is the benchmark for Haraaz coffee and our commitment to its cons
requirement. Cultivated by these proud farmers, we are privileged to introduce this pure rese
Step Farming: Along mountain slopes, steep stone steps were carved centuries ago, providin
method of farming still used today. At elevations as high as 3,000 meters above sea level, co
volcanic soil, rich in mineral nutrients. In a country with scarce water supply, the steps serve
vessel, provid -ing enough moisture for cultivation. This tradition is carried on today by the
farm families living in villages throughout the sprawling Haraz mountain region. Harvesting:
naturally organic and rain-fed. There are no fertilizers or pesticides available. Dry Processing
cherries are sun-dried on mats made from natural fibers of date palm trees
Statistics show that consumers want locally grown produce for the health and well being of th
support the local economy. On average, produce travels 1500 miles to the grocery store it is
spent locally, $.32 more of every dollar stays in the community. The largest obstacle is consu
The Illinois Where Fresh Is logo program will eliminate this issue and easily identify Illinois g
consumer.
The purpose of ISGA is the promotion and development of the Illinois specialty crop industry.
the Illinois Fruit and Vegetable Foundation, the Illinois Specialty Growers Association changed
reflect changes in the marketplace. The name acknowledges the importance of a diverse nu
commercially produced in Illinois.
We are thrilled to have the opportunity to introduce ourselves to you as a gourmet food comp
itself on sourcing and distributing unique ingredients from farms and ranches who adhere to
procedures and rigid specifications. Supporting sustainable agriculture is very important to u
adhere to proper husbandry of the land that includes a commitment to all natural feeds and
humanely-raised livestock standards, and 100% traceability. Because we buy an interest in m
livestock, we can custom cut to any specification you desire. We offer a full line of USDA cert
produce as well. We believe this makes a difference in not only flavor and quality, but also m
sends a clear message to American farmers that sustainable agriculture is important to Ame
their customers. A proud supporter of ATTRA (National Sustainable Agriculture Information Se
(Sustainable Agriculture Research & Education), and the OFRF (Organic Farmers Research Fou
The Illinois Green Business Association (IGBA) is a 501(c)3 non-profit organization that helps
integrate green practices through education and engagement, causing a business to find pro
sustainability. Our vision is that a sustainable business culture is the standard practice of eco
Companies, communities, and consumers will thrive through healthy, mutually beneficial rela
diverse, resilient and balanced. Within just 5 years of existence, the IGBA has worked with o
businesses to implement green practices, certified over 1 million square feet of business spa
affecting over 1,400 employees and has helped Illinois businesses reduce 5 million kWh of en
energy to power about 460 homes for one year. IGBAs certification program is ranked the 2n
trustworthy green certification in the nation by GreenBiz.com. IGBA accelerates access to th
information needed to effectively drive profitable, credible, sustainable, and incremental cha
businesses. IGBA is working to expand its capacity by growing a vibrant network of Green Bu
support a sustainable economy, build a strong state-wide organization and increase accessib
business programming and information through a database platform.
Green Home Experts is the only company of its kind in the Midwest. We are a retail store that
individuals, builders, designers, architects and landscapers to provide eco-friendly solutions f
living. Our offerings are divided into three categories: Build Green, Live Green and Garden Ce
Remodeling and new construction mean big decisions for any homeowner. We take the guess
friendly building supplies by carrying price-conscious, durable and beautiful coverings. All of
sustainable in at least one of the following categories: non-toxic, low VOC or no VOC, formald
recycled, made of rapidly renewable materials, locally made, energy efficient, or water efficie
includes paint, flooring, countertops, custom cabinetry, wall tile, and much more. Live Green
healthy, non-toxic home is easy at Green Home Experts. We carry effective, safe and afforda
are healthy for your home and the planet. Our cleaning supplies are made with non-toxic, bio
ingredients that get the job done. Green Home Experts carries the best brands in laundry, kit
general household cleaners. Many of our lines are also locally made and refillable. Garden C
garden green with our extensive supply of organic, natural and non-toxic garden supplies. Ou
center offers an array of locally and sustainably grown annuals, perennials, herbs and vegeta
nurture your garden, we also carry mulch, soil, fertilizers, and other maintenance products th
you, your family, and animals.
Farm to school enriches the connection communities have with fresh, healthy food and local
changing food purchasing and education practices at schools and preschools. Students gain
local foods as well as education opportunities such as school gardens, cooking lessons and fa
Farm to school empowers children and their families to make informed food choices while str
local economy and contributing to vibrant communities. Farm to school implementation diffe
always includes one or more of the following: Procurement: Local foods are purchased, promo
the cafeteria or as a snack or taste-test; Education: Students participate in education activiti
agriculture, food, health or nutrition; and School gardens: Students engage in hands-on learn
gardening. Farm to school provides all kids access to nutritious, high quality, local food so th
learn and grow. Farm to school activities enhance classroom education through hands-on lear
food, health, agriculture and nutrition. Farm to school can serve as a significant financial opp
farmers, fishers, ranchers, food processors and food manufacturers by opening the doors to a
market worth billions of dollars. Buying from local producers and processors reduces the car
food transportation while stimulating the local economy. Educational activities such as schoo
composting programs create a healthy environment around the school community.
We believe everyone can and should have access to healthy food. That's why every Yellow Tr
purchase helps support garden projects through our nonprofit, The Yellow Tractor Project. Th
Project expands our commitment to improving health by partnering with organizations in und
communities and unexpected locations to cultivate healthier lifestyles. Grow good food so
Patti at at Social Enterprise event on Thurs., June 25, 2015 at 405 W. Superior
Chapn is committed to promoting the health, development and well-being of children. Not on
dedicated to minimizing hunger amongst children, but every aspect of our operation is focus
world a better place: Nourishing children with each bag of coffee sold funding 3 school meal
profit Pueblo a Pueblo for children living in the regions where Chapn Coffee is grown. Protect
environment by sourcing gourmet coffee that is organically grown and farmed without the us
fertilizers and pesticides. Sustaining local farmers through purchasing only Fair Trade Certifie
which provides livable wages and promotes safe working conditions. Preserving cultures and
women artisans by wrapping our special edition Luz de Vida coffee in a beautifully handcrafte
Mayan woven bag. Met Amy at Social Enterprise event on Thurs., June 25, 2015 at 405 W. Su
Before all else, we believe in the well-being of every human. Together, we'll help fight hunger
Hungry: For every meal that's purchased, we'll feed someone in need through a local food ba
environment: We use environmentally friendly products, recycled packaging, and reusable d
Local and Organic: We do our absolute best to use only the best local, organic, and cruelty-fr
Met Dave Arel at Tech Week event on Thurs., June 25, 2015 at Merchandise Mart
Our service also includes access to your Smart Garden Plan online. See what we will be doing
more information on the produce you are growing. You even can share your garden using our
After each home visit, well post our notes and weekly photos of your gardens progress into
Journal. Use it to help plan next years garden!
According to Richard Kelty, original owner of the company, his great, great, great-grandfathe
settled just northwest of what is now Cedar Rapids in the 1850s. While no one in his family kn
where the seed came from, they believe it came from Indian neighbors. When Richard Kelty r
from the army in the mid-1970s, he found the last remaining seed in a fruit jar. He popped so
the restand a new business was born. What makes Tiny But Mighty popcorn unique, beside
and disintegrating hulls, is that it is open pollinated. A 128-day corn, TBM is also difficult to ra
keep its integrity. Gene consulted with a popcorn breeder from Idaho, who said TBM was a ra
it is hard to breed, most people in the popcorn industry wanted nothing to do with it. For the
popcorn is not just a business. Its their passion, and Tiny But Mighty Popcorn is a product t
die. One of their biggest pleasures is meeting customers, who range from friends to people th
United States. In fact, Gene doesnt like to use the word customer; instead, he builds friend
who enjoy his product. At a recent trade show in Chicago, Mealhow was thrilled to have a mo
kids, This is a real farmer, and hes from Iowa.
Services include commercial, institutional, and residential other recycling, produce, productio
CSA boxes, composting collection, food rescue, tours, workshops, and other education. The R
Chicago's oldest and largest nonprofit recycling organization. We collect recyclable materials
hundred restaurants, universities, museums, offices, and other sources of recyclable materia
apartments and single-family homes. Recycling drop-offs provide recycling for those with lim
other options. Our unique mobile buy-back program provides monetary recycling incentive t
residents. Our Clean Stream recycling system guarantees that 100% of collections will be re
remanufacturing and reuse options. No other recycler does that. Typical haulers send up to
Too often seafood is mislabled. Too often it's old. Too often it's overfished. What to do? Here
commandments - oh great socially and environmentally responsible Midwestern Seafood love
U.S. Fish (Better yet buy Alaskan Fish): While not perfect, the U.S. has the world's best fisher
both science-based and democratically-governened. Alaskan management usually does one
fisheries management is even required in the state constitution. So, go ahead, let your patri
choice of piscine. 2. Frozen and canned fish are often better choices: Canned and frozen fis
and are often "fresher" than the freshest "fresh" product. Statistically, when you eat fresh fis
almost as much as you consume. Look for fish canned or frozen in the U.S. 3. Don't eat mo
tuna, or Chilean farmed salmon: Bluefin tuna is near extinction. Farmed Atlantic Salmon from
and socially atrocious. Nearly all farmed shrimp (usually from other countries, see rule no. 1)
ecologies, while wild-caught shrimp kill too many other fish during the process of harvest. Th
and farmed Midwestern shrimp are better choices. 4. When in Doubt: Shop Whole Foods Ma
sourcing practices in the industry combine with the tightest supply chain to produce a clear w
5. There's a lot of economic pressure to get a fishery certified as sustainable. A lable that su
friendliness adds economic value to a fishery. Eco-lables also don't say anything about the s
fishery. Healthy communities, after all, are just as important as healthy ecologies. 6. Gear T
Fisherman use different types of equipment, or gear, to catch fish. Some gear is better for co
and ecologies than others. Stay away from trawl-caught product. Look for fish caught in pot
and line (jigs, poles, trolls, or lone line). 7. Buy as direct as you can: The Internet gives you
American fishing families along all the coasts. Use it. You'll have a fishing family who is resp
you. Plus, more money will go direct to them. Sold at True Nature Foods, Plenty, Amish Heal
Suburban Co-op, and Half-Italian Grocer
Glad you asked. At Farmers Fridge, we dont just want to make good food. We want make go
for you. And we like to partner with others with similar values such as ours like SPE Certified
Sanitas Per Escam, or Health Through Food in Latin. It also refers to SPE Certifieds holistic
focuses not just on health but on the Sourcing, Preparing and Enhancing of food. Its a uniqu
company that is defining a new way to eat by enhancing the nutritional quality of meals, with
taste. Its team of experts includes chefs, nutritionists and registered dieticians who collective
and scientific approach to certifying dishes essentially, giving them their seal of approval
set of criteria. So when you see the distinctive red squiggly SPE logo, youll know those me
properly sourced, are nutritionally balanced and delicious. For more information on SPE, visit
like to think of our salads as a sort of edible vitamin. A delicious vitamin you eat with a fork f
which ingredients promote the health benefits we want from each recipe, then mix and matc
until we find the salad sweet spot. We do it all while still keeping everything affordable and re
calories. And our since our salads come raw, and unprocessed, they keep all the fiber and nu
foods sometimes have had pulverized out of them.
After a brief post-college stint as a computer scientist, Kahan took a job in the kitchen of Erw
Metropolis. It was in Dreschlers kitchen where Kahan realized his true calling. Over the cours
Metropolis and Erwin, Kahan developed relationships with Midwestern farmersleaving a per
culinary outlook. He further honed his craft at Topolobampo under the tutelage of the awardBayless. In 1999, shortly after Blackbird opened, Food & Wine placed Kahan on their Best Ne
recognizing his highly individual approach to cooking and the talent that Chicago diners have
Despite accolades and adoration, Kahans biggest accomplishment remains his work as a m
As Kahan puts it, I have won my awards, what I love is cooking and teaching. If somebody h
vision or a great mind for food, I want to learn from them. He works to foster empowerment
resources necessary to grow, both as a chef and person. Kahan is an ardent supporter of Ale
Foundation for pediatric cancer research, as well as Pilot Light, an organization dedicated to e
childrens perception of food through hands-on education. Paul Kahan is a devoted husband t
ardent music lover and bike aficionado.
Dave Gutknecht represents LocalFolks Foods to stores in the Upper Midwest from his home te
Minneapolis-St. Paul. Dave became active in food co-ops in the 1970s and has made a career
writer, and networker for natural and organic food cooperatives. In 1979 he became the edito
trade magazine for these co-ops, and he has been editor of Cooperative Grocer, a unique tra
by and for food co-op leaders, since its founding in 1986. Dave is known for his advocacy and
based businesses, professional management, and principled governance. During years of con
growing natural and organic food businesses, Dave helped Paul Skirvin develop the dream of
label of clean products: LocalFolks Foods.
ConnectFood is one of the nations foremost authorities on providing Food Safety Training. We
of experience, offer accredited qualifications, and provide best results with quality results. Co
mix of online webinars, community events, seminars, and classroom training. We are commit
integrity and excellence and it's our desire to be different by being better.
Thomas Frierson has many years of experience exercising and honing his incisive interperson
in one-on-one situations, which has helped him become a successful entrepreneur and allows
to Spark of the Hearts customers and developmentally-challenged packagers alike. Followin
undergraduate education at the University of Illinois with a concentration in psychology, Thom
community based outpatient mental wellness facility. During this period Thomas explored me
concepts that emphasized total mind & body healing along with looking at environmental fac
this period also fostered a curiosity for various religious ideas including Buddhism, Islam and
Corporate America came calling with an opportunity to join a premier Fortune 500 company.
for various corporations, Thomas was able to learn, travel and discover ways to connect to pe
professional and personal level. He has been successful by being able to sense and intuit t
within a business situation. Still interested in mental and spiritual wellness, Thomas continue
about religion and the metaphysical and look for more value and meaning in his work. Thom
spirit in Cynthia Zeki. Together they created Spark of the Heart Heart-Warming Foods, which
responsible company that produces nutritious and delicious easily-prepared foods, employs t
challenged to package these foods, and donates these foods to help feed those in need.
Phoenix Bean is committed to continue crafting the freshest and tastiest sustainable soy prod
Every one of us is challenged daily to find innovative ways to make affordable, healthier, and
we envision soy having an increasingly important role supporting these needs in our everyda
to be your premier source of soy products, and become an invaluable education resource, ins
how to easily incorporate soy into a balanced diet. We believe that healthy soybean product
part of a sustainable modern diet. We are following a complete soybean lifecycle that suppor
local, sustainable food. Whether you are vegan or omnivorous, our soymilk and tofu products
nutritious choice for protein completely produced here in Illinois. Growing our own local soybe
step, and we are continually looking for innovative ways to support our community, making i
live. Our shop has been recently renovated to use more energy efficient equipment. Food gra
remaining after cooking our soybeans is being supplied to neighboring seniors as a protein su
bakers as a gluten free flour alternative, to farmer friends as natural feeds, and to city garde
compost. Most importantly, we will always be committed to providing our customers with the
tastiest soy products available.
Green Home Experts provides eco-friendly options for everything at home, including building
supplies, and lifestyle goods. Not only do we enable others to live green, we promote a corpo
sustainability. Green Home Experts creates a positive environmental impact through: The pr
and provide, Our practices in water and energy conservation, Reducing and eliminating wast
Conducting outreach to our community through educational workshops; Green Home Experts
sustainability through practices and policy, reviewing and revising to maintain a workplace th
standards. Green Home Experts believes a green lifestyle is desirable, achievable, and essen
community. Through our certification by the Illinois Green Business Association (more info be
a policy agreement form; Green Home Experts is enrolled in the IGBA Green Business Certific
helps businesses go green across nine areas of sustainability. The program is funded by the O
Community Foundation and administered by Triton College. As a business committed to envi
sustainability and our local community, Green Home Experts participated in the Growing Gre
by the Oak Park Development Corporation. To find out more, go to: www.opdc.net/greenbiz.
sustainability and shopping local go hand-in-hand. If you are interested in other local busine
committed to Growing Green check out www.opdc.net/greenbiz to see a list of program partic
Our forty-year old (as of July 2015) urban agriculture program engages the full life cycle of fo
and returning nutrients. City Farm delivers produce of exceptional quality and flavor to a ran
farm stands and other outlets. Our compost collection service turns food waste into the com
growing. City Farm food rescue provides the equivalent of 40,000 meals a month to Chicago
the core of quality of life. Urban agriculture is a popular idea, but not a new one. City Farm d
pounds of produce/year/acre of exceptional quality and flavor to some of Chicago's best resta
providing neighborhood sales at on-site farm stands and farmers markets. Chicago generate
food waste every day. City Farm's composting collection service turns some of this waste int
compost we use to grow our delicious produce. City Farm food rescue reroutes edible produc
enough for supermarket display and sale to food pantries and homeless shelters providing th
40,000 meals a month to Chicago's hungry. Creative rescue: Reduce, reuse, recycle. Recycl
it's the final good choice before landfilling. Creative Reuse helps reduce consumption of virg
capturing reusables from business and industry and making overruns, discards, and leftovers
to educators, artists, businesses, entrepreneurs, and others with the vision to put these some
materials to creative use. Donors can receive tax deductions while supporting cultural and e
Our two retail locations stock material and provide workshops and other activities.
Name
Address
City
Nightwood - Closed
2119 S. Halsted
Chicago
Belli's Juicebar
1223 W. Pilsen
Chicago
Dusek's
1227 W. 18th St.
Chicago
Website
Phone number
http://www.nightwoodrestaurant.com
312-526-3385
http://www.bellischicago.com/
312-307-7305
http://dusekschicago.com/
312-526-3851
E-mail 1
info@dusekschicago.com
Email 2
Email 3
Owner 1
Jason Hammel
Owner 2
Owner 3
Owner 4
Notes
Jason is executive chef; Welcome. We invite you to join us in Pilsen -- at our open kitchen, on
fragrance of applewood scenting the air. Spit roasted chicken, whole slow cooked pork, squa
perfect fruit and sorbet. Hand in hand with the best farmers and craftspeople of the midwest
looking forward to seeing you soon.
We are a local market & juicebar offering healthy and fresh food & juice in Pilsen. We work wi
farmers in the Midwest to provide fresh, organic foodsfruits, vegetables, meats, cheeses, e
market. We Compost Gold Partner - http://illinoiscomposts.org/we-compost/restaurants
http://chritiques.com/duseks-farm-to-table-beer-focused-cuisine-in-pilsen/; Housed in Thalia H
new farm-to-table restaurant from the team behind the Michelin-starred Longman & Eagle. D
rather a compilation of well-executed and interesting dishes that pair well with its extensive b
and cocktails are offered, the emphasis here is on the draft and craft beers and the food that
Name
Address
City
Tortas Frontera
10 S. Dearborn
Chicago
Meli Caf
Marc Burger

and 540 N. Wells
Chicago
111 N. State #7
Chicago
Lockwood
17 E. Monroe
Hannah's Bretzel

locations
Chicago
Southwater Kitchen
225 N. Wabash
Chicago
Atwood
1 West Washington St.
Chicago
Chicago
312 Chicago
136 N. LaSalle
Chicago
Ceres Caf
141 W. Jackson
Chicago
Cellars Market
141 W. Jackson
Chicago
Le Pain Quotidien
135 N. Clinton and other locations

- Gold Coast (10 E. Deleware) and
Lincoln Park (1000 W. Armitage) Chicago
The Eastman Egg Company 23 N. Wacker Drive
Chicago
Virgin Hotels
203 N. Wabash
Chicago
Terzo Piano at The Art

Institute of Chicago
159 East Monroe
Chicago
Be Leaf
29 N. Wacker
Chicago
Frontera Fresco

Evanston
Chicago,
Skokie,
Evanston
Website
Phone number
http://www.rickbayless.com/restaurants/tortas-frontera/
http://marcburger.com/
312-834-0500
(500 S.
Dearborn)
312-781-2955
http://www.lockwoodrestaurant.com/
312-917-3404
312-621-1111
http://www.southwaterkitchen.com/
312-236-9300
http://www.atwoodrestaurant.com
312-368-1900
www.312chicago.com
312-696-2420
http://www.cerescafechicago.com/
312-427-3443
http://www.cellarsmarketchicago.com
312-427-9833
312-234-0900
http://www.eastmanegg.com
312-600-4814;
206-499-6711
(Hunter)
www.virginhotels.com
312-940-4670
(direct to Laura
Dove); 312-4852695 (cell for
Laura Dove);
312-940-4713
(direct to Chef
Rick Gresh);
312-550-5095
(cell for chef
Rick Gresh)
http://www.terzopianochicago.com
312-443-8650;
312-443-3941
(direct to
Janelle)
http://www.beleafsalad.com/
312-877-5399
E-mail 1
info@southwaterkitchen.com
info@atwoodrestaurant.com
Tina.Majethia@312chicago.com
hello@eastmanegg.com
laura.dove@virginhotels.com
janelle.rooker@cafebonappetit.com
info@beleafsalad.com
Email 2
info@312chicago.com
erin@eastmanegg.com
rick.gresh@virginhotels.com
Email 3
Owner 1
drew@eastmanegg.com; hunter@eastmanegg.com
Hunter Eastman Swartz
bethany.sander@virginhotels.com
Becky
Rick Bayless
Owner 2
Owner 3
Owner 4
Notes
Explore the amazing flavors of Mexico at Tortas Frontera. Created by Chef Rick Bayless, Torta
made guacamole and hand-shaken margaritas. Chef Bayless has created a menu that is cert
Tortas Frontera combines high-quality ingredients from top local providers with recipes based
suppliers listed
everything from scratch were foreign terms in the breakfast world. Only food that is not loca
MI, IN; talked to Amanda on Sun., Feb. 22, 2015; mentioned Food, Inc.; took my e-mail and sa
Grass fed, all natural angus beef
Lockwood Restaurant, located in the historic Palmer House Hilton, is a perfect destination for
We offer a truly unique, locally- and seasonally-influenced menu, inspired by our rooftop gard
we are proud to offer an extensive wine program. The restaurant is open for breakfast, lunch
Lockwood is a favorite for both locals and travelers. In addition to the main dining space, Loc
Client of Sara Gasbarra
will have a positive impact on the well-being of our Team, Community, Partners, and Investor
our core purpose always remains the same: make insanely tasty food, provide healthier nutri
environmental footprint possible. Because we are not another careless chain. Were a link to
First Farms, Todd Greiner Farms, Testa Produce, Emil & Son - gets organic beef, turkey, and fre
http://hannahsbretzel.com/partners; http://www.earth911.com/food/hannahs-bretzel-chicagoPartner - http://illinoiscomposts.org/we-compost/restaurants
Located adjacent to Kimpton's Hotel Monaco Chicago, South Water Kitchen resides in what us
where the city received and distributed the fresh produce that arrived from around the count
history, Chef Waysok personally buys his produce and meats directly from a host of local pur
seasonally fresh. His recipes are based on the classic Midwestern recipes he grew up on: Bra
Braised Pork Belly, and succulent Grilled Rabbit Sausageplus a vast selection of delicious, f
(cocktails, too!). In the tavern, its happy hour all day, every day, with daily specials on drink
nothing beats a spot on our coveted outdoor patio, where the people-watching is unparallele
2015, but e-mail got returned; then called and gave my e-mail; gets some of their food from
Located just three blocks from Millennium Park, Atwood is fortunate to be housed in Chicago
marvel built in 1895. A structure this formidable deserves an exceptional restaurant to match
ingredients as possible and adhere to the Monterey Bay Aquariums seafood sustainability st
than just a place to eatits a place to respect and savor each individual ingredient, and to h
patrons. Inspired cuisine and warm hospitality come together at Atwood for the ultimate expe
Tina Majethia replied back on Mon., Mar. 9, 2015 and said, "Our pork and burgers are from Sl
our produces is provided from Nichols Farm in Marengo, Illinois. In addition all of our fish is su
restaurants, 312 Chicago stands out for its ideal location, welcoming atmosphere and the cri
Chef Luca Corazzina. Adjacent to Hotel Allegro Chicago in the Loop, 312 Chicago boasts iconi
selection of classic and signature crafted cocktails act as perfect complements to Chef Lucas
seafood, and grilled meat dishes. But its not just our food were passionate about; what we r
and daily specials feature an array of vegan, vegetarian and gluten-free dishes, and our staff
special request.
Conveniently located in the North lobby of the Historic Chicago Board of Trade Building, Cere
celebrating their fifth generation of restaurant ownership in Chicago. Dedicated, since 1967,
the financial district. This year, Ceres has teamed up with Rustic Road Farm in Elburn to grow
order salads, and daily specials. At Ceres and Cellars Market, our lower level food emporium
generation to generation. While our numbers are large, serving several thousand people a da
making dishes from scratch using the highest quality ingredients. According to one reviewer
the loop. Hefty cocktails, great bar snacks and plenty of people watching make this the plac
before the train.
Chicagos hottest food emporium located in the lower level of the historic Chicago Board of T
ready to serve you the finest home cooked meals in the loop. We offer ten unique food statio
item salad bar featuring organic locally grown produce and a new soup station with four rota
Check out the new taqueria or a Kung Pao rice bowl if youre in the mood for spice. Enjoy rea
chicken with honey-buttered cornbread, an updated bakery kiosk with ten unique cookies, an
run. And dont forget to start your day right with a full breakfast menu cooked to order while
Market has something for everyone. Gets some of its food from Mick Klug Farm
loaves emerge from the ovens, warm and fragrant, friends gather around our communal tabl
breaking bread. In this ever-changing and hectic world, we invite you to escape to a place w
blend organic stone-ground flour, sea salt and water with a wild yeast levain starter to create
is then kneaded patiently by hand, and baked in our stone-lined hearths. These are the artisa
tradition. Our handmade bread serves as the canvas for a myriad of organic and seasonal in
tartines, the Belgian take on the sandwich. At once simple and elegant, our tartines bring tas
our founder, Alain Coumont, was a young boy in Belgium, he went to his grandmres house
him with a small bowl of steaming hot chocolate. Alain cupped his hands around it, letting th
winters frigid chill. As a chef, he carried the memory of that warmth to the tables of Le Pain
memories of a childs delight, and still carry warmth to our friends. Whether its in the form o
receive this same welcome with our wide, round bowls. Hold it in your hands and feel at ease
community is what nurtures, inspires and feeds the soul. Our first communal table on Rue Da
from the floors of retired Belgian trains. Those simple planks became a tradition. Today, this s
rustic comfort to our stores, and the communal tables have become our centerpiece. Long e
talk, our tables are where friends reconnect and new friendships are forged over the shared a
In a space where color comes to life, music mingles with the melody of conversation and fres
always be a place for you at our table.
Partners with La Farine Bakery, Slagel Family Farms, and Sparrow Coffee Roastery; met Erin a
Roosevelt Rd.; Drew Gordon Davis is GM and COO; met Hunter at Good Food Business Accele
Chef Rick e-mailed back on Sun., May 17, 2015; said "currently we use products from: Baker
ranch (our olive oil), Chefs garden, Urban Till, Creekstone Farms, Faiths Farm, Burtons Maple
Nichols Farm & Orchard, Green Acres, etc. It's great that things have started growing again!!
There once was a time, long before the internet, when being social meant you showed up an
preferably with a libation in hand. Allow us to introduce you to a bold new vision for the mod
entrepreneurial spirit that built Sir Richard Bransons empire of fun. And unlike the stodgy ex
toast to exclusivity for all. The Commons Club at Virgin Hotels is a dynamic hybrid of bar/lou
vibe of a private members club. While there are no formal memberships, all who enter are re
entertainment. Everyones welcome at the Commons social club, where you can get out of C
touch of Virgin warmth. Enjoy an early hour farm-fresh breakfast, a Social Hour cocktail hoste
glass of wine. Whether you want to decompress or let loose, theres a perfect space for you i
grain porridge or maple stuffed french toast with berry infused maple syrup and citrus jam. F
cauliflower Caesar, fatty noodles, truffle tattooed beef and Asian veggie paella. Brunch will b
http://virginhotels.com/the-commons-club/; http://virginhotels.com/dine-and-drink/the-commo
Terzo Piano is committed to serving local, organically grown produce and farm-raised meats a
ingredients fresh from small vendors within 150 miles of the restaurant. Everything produced
how we offer our guests the highest-quality, most flavorful meal every day. Our support for lo
feature libations from local distilleries and breweries. We celebrate our commitment to all th
spring, we offer a special Eat Local Challenge prix-fixe menu; in the fall, we celebrate the fa
with local farms - http://www.terzopianochicago.com/LocalCommitment.htm; Tony Mantuano
Sources from local farms when possible; does composting and recycling; Grass fed and horm
and joy is our produce. We take great care in sourcing the most responsible and sustainable f
factors, from field to meal, for all our produce and material. Coming Soon: our list of local pro
Mexican delicacies, all time-honored recipes made with natural ingredients and all priced $7.
sandwiches with a variety of fillings such as beer-braised beef short ribs, chipotle chicken, ga
warm, open-faced sandwiches. Guacamole Bar: freshly made roasted tomatillo guacamole w
with salsa. Soups, salads, breakfast sandwiches, yogurt bar. At Frontera Fresco, we partner
sustainably-produced meats and dairy, organic produce, artisan breads, stone-ground tortilla
listed
As the newest neighborhood landmark for late night bites, early morning noshes and everyth
Rickys is Chicagos modern American diner experience. Its our version of comfort food with
unexpected atmosphere. What you can expect are new classics like The Miss Ricky Burger, G
The Biggie Grilled Cheese, and Short Rib Pie. Then theres the doughnuts, so decadent youll
fork, like the Tupelo King, stuffed with peanut marshmallow fluff, roasted bananas and honey
we say more? http://virginhotels.com/dine-and-drink/miss-rickys/
Name
Address
City
Bar Takito
201 N. Morgan
Chicago
Grange Hall Burger Bar
844 West Randolph Street
Chicago
Hello Tacos
816 W. Randolph
Chicago
Moto
Little Goat

820 W. Randolph
Chicago
Chicago
Girl and the Goat
809 W. Randolph
Chicago
West Loop Salumi

Au Cheval
1111 W. Randolph St.

800 W. Randolph
Chicago
Chicago
Green Street Smoked Meats

and High Five Ramen
112 N. Green St.
Maude's Liquor Bar
840 W. Randolph
Chicago
Chicago
All Natural Chicago
2032 W. Fulton St.
Chicago
Aviary
955 W Fulton Market
Chicago
The Office
955 W Fulton Market
Chicago
Graham Elliot Bistro

Soho House Chicago
841 W. Randolph
113-125 N. Green St.
Chicago
Chicago
One Off Hospitality Group
808 W. Lake
Chicago
Tete
1114 W. Randolph
Chicago
Belly Q
Urban Belly
1400 W. Randolph
1400 W. Randolph
Chicago
Chicago
Haymarket Pub & Brewery
737 W. Randolph
Chicago
City Winery
1200 W. Randolph
Chicago
Formento's
925 W. Randolph
Chicago
Website
Phone number
http://bartakito.com
312-888-9485
http://www.grangehallburgerbar.com/
http://hellotacos.com/
312-491-0844
312-455-8114 or
9100
http://motorestaurant.com
http://www.littlegoatchicago.com/
312-491-0058
312-888-3455
http://www.girlandthegoat.com
312-492-6262
http://www.westloopsalumi.com
http://auchevalchicago.com
312-255-7004
312-929-4580
http://greenstreetmeats.com or http://highfiveramen.com
312-754-0431
312-243-9712
http://www.allnaturalchicago.com
312-265-1315
312-226-0868
312-226-0868
http://www.gebistro.com/
http://www.sohohousechicago.com
312-888-2258
312-521-8000
http://www.oneoffhospitality.com/
312-496-0012
http://tetechicago.com/
312-733-1178
http://www.bellyqchicago.com/
http://www.urbanbellychicago.com/
312-563-1010
773-583-0500
http://www.haymarketbrewing.com
312-638-0700
312-733-WINE
http://www.citywinery.com/chicago/restaurant-bar/menus.html/ (9463)
http://www.formentos.com
312-690-7295
E-mail 1
info@bartakito.com
Angela@grangehallburgerbar.com
Angela@hellotacos.com
info@littlegoatchicago.com
info@westloopsalumi.com
contact@auchevalchicago.com
contact@greenstreetmeats.com
contact@maudesliquorbar.com
mike@grahamelliot.com
info@tetechicago.com
chicago@citywinery.com
info@formentos.com
Email 2
info@hellotacos.com
contact@highfiveramen.com
Email 3
Owner 1
Owner 2
Anshul Mangal
Mario Ponce
Owner 3
Homaro Cantu
Stephanie Izard
Stephanie Izard
Rob Katz
Kevin Boehm
Chef Micky
Tess
Grant Achatz
Nick Kokonas
Grant Achatz
Nick Kokonas
Graham Elliot
Paul Kahan
Donnie Madia
Terry Alexander
Michael Dorf
Tony Quartaro
(executive
chef/partner)
Owner 4
Eduard Seitan, Peter

Garfield
Notes
Located at 201 N. Morgan St. in the West Loop, Bar Takito is a Latin inspired shared-plate con
South America. The 3,000 square foot restaurant comes from the same hospitality group who
2013, which includes Managing Partners Anshul Mangal and Mario Ponce, Chef/Partner David
Adam Weber (Trenchermen, Mercadito, Roka Akor). The menu, which uses fresh and local ing
ceviches, seafood from the plancha, arepas and more. Staying true to its Takito roots, the me
the shared plates will be available with tortillas. In line with the restaurants name, Chef Dwo
together with the food utilizing ingredients like bitters, hops, malt, spirits, beer and wine. The
Weber offers an expansive specialty cocktail, margarita, and craft beer selection.
Chicagos only Farm To Table Burger Bar dedicated to wholesome Grass-Fed beef, Free-Range
are committed to serving our guests as we would our own family. Come see what makes Gra
restaurant.
Same owner as Grange Hall Burger Bar - Angela
Executive Chef Richie Farina and Executive Pastry Chef Claire Crenshaw invite you to enjoy th
favorites with tempting takes on cool-weather classics. So much at Moto surprises and deligh
flavors.
Alana Soogrim is assistant GM; Robert Gilbert is GM, wine director, sommelier; grows vegetab
Uses Gunthorp Farm
Girl & the Goat opened in summer of 2010 with the goal of serving a family style menu of tas
fun and lively setting that makes our guests feel at home from the moment they walk in the
selection of wines from around the world with a focus on small producers, a rotating list of cr
breweries and a list of fun cocktails created by our bartenders. The menus are extensive and
staff if happy to help create the perfect dining experience for every guest that joins them. W
kilgus . slagel . three sisters . klug
West Loop Salumi opened in 2013 as Illinois' first USDA salumeria. Salumiere Greg Laketek tr
only to keep to his Itallian roots and the salumi traditions. West Loop Salumi dedicates itself t
in Chicago. Using old world Italian traditions and recipes gives West Loop Salumi a unique nic
industry. We pride our selves on the quality of our ingredients, casings, procedures, and espe
cold cuts predominantly made from pork. Salumi includes bresaola, which is made from beef
and prosciutto cotto. Salami is a specific type of salumi. Uses Slagel Farms
Uses Little Farm on the Prairie and Mick Klug Farm; listed on Hogsalt
Listed on Hogsalt
Listed on Hogsalt
We are regional, traditional, seasonal, locally sourced, artisanal food, at your service! We be
Natural Chicago stands at the crossroads of good health and gastronomy, ethics and pleasur
taste and culture in a fast food world. We believe in the fundamental right of each person to
consequently the added health benefits that come from doing right by your body. Our kitchen
farm, plate, people and planet. Our flavors are based on Italian, Spanish and French influenc
time tested cooking techniques like slow roasting, smoking and braising over deep fat frying
fried choices. With a focus on flawless ingredients and a foot firmly rooted in culinary traditio
All Natural Chicago can do it all. We have served appetizers for 300 or breakfast for 15 or 50
event more memorable just by including the right foods. A business meeting that requires b
fuel your body. There wont be a 2:00pm slump after a Bahn Mi & some dirty potato chips.
The Aviary is where cocktails and service are given the same attention to detail as a four-star
chefs; where the produce and herbs are carefully sourced and procured fresh daily; where the
important than its actual flavor; where drinks are made quickly and consistently in a state-of
tradition are both honored. The Aviary is owned and operated by chef Grant Achatz and Nick
http://www.thrillist.com/drink/chicago/how-to-get-into-secret-bars-in-chicago?vortexd=65; Lo
exclusive rooms in town, the entrance to this Grant Achatz-backed den of $22 cocktail art is s
private party for up to 16; then they have to let you in. How to get in: Ask around upstairs fo
party.
Graham Elliot Bistro is the third restaurant from Chef Graham Elliot. With focus on the techniq
brings the "perfection of simplicity" to the table. Local, farm fresh ingredients help to provide
wines and craft beers. Chef Elliot's genuine, approachable personality along with his love of f
Menu says "We support local, sustainable & organic sources; gluten-free options available."
One Off Hospitality Group is the management company for Blackbird, avec, The Violet Hour,
Nico Osteria and Dove's Luncheonette. ONE OFF implies that every project is unique, and op
It suggests that each project might be our last, which is why each project is handled with the
OFF is the opposite of big branding, knock em out and spread em out entrepreneurship. ON
something unique into the world, and when you get down right to it, our lives themselves are
CHARCUTERIE: The art of meat curing and sausage making. It is not just what goes on the t
matters. We understand that our guests want more than just an average dining experience
hospitality, and more to look forward to on their next visit. Our mission consists of a single c
experience known for creative charcuterie. Driven by the history of Chicago, the traditions o
create a resounding passion for life and food by sharing the art of charcuterie with our home
charcuterie experience that honors its neighborhood origins in France while strengthening ou
passion for food that brings us greater meaning.
BellyQ is Asian barbecue redefined through the imaginative mind of Chef Bill Kim. Amplified b
creative and modern, Chef Kim is taking you on one incredibly flavorful journey. Bringing Che
amplifying it with locally farmed ingredients, bellyQ delivers BBQ that only Chef Kim could im
culinary adventure yet, Chef Kim and his expert team at bellyQ use only the finest seasonal a
imaginative menu that ignites with flavor as it satisfies your belly. Award-winning Chef Bill Ki
his culinary skills at world-renowned establishments Charlie Trotters and Le Lan. After spend
in the industry, Chef Kim would eventually venture out on his own in 2008, bringing his imag
acclaimed Chicago restaurants Urbanbelly, bellyQ and Belly Shack. Gets some of their food f
Christopher McCoy first worked for Pete Crowley as a bartender while studying French culinar
Chris became chef, he and Crowley have worked together in numerous beer pairing coursed
back together we bring you a craft beer inspired ever evolving menu. Co-founders, John Neur
Chris's inspiration for local & fresh ingredients equates to innovative twists on classic pub far
affordable menu, because are going to make everything from scratch - even the pickle. Look
Amish rotisserie chicken, pizzas, and fresh burgers ground daily. On a lighter note check out o
appetizers & salads. Fresh, house made sausages, pizzas, burgers and rotisserie chicken are
will enjoy late into the night. Haymarket co-founder, John Neurauter has been working with C
sausage creations to Crowley's beer events, and enjoying praise from very satisfied, and slig
varieties on the menu at any time, with rotating seasonal and daily specials.
City Winery strives to deliver the highest-end combined culinary and cultural experience to o
music, and culinary arts. We are a unique facility, combining a fully functioning winery with in
events in a variety of configurations, and fine dining. We have created a compelling mix for o
cultural patronsbringing the wine country experience to the middle of a large city.
Located in Fulton Market District within Chicagos bustling West Loop, Formentos is an Italian
the 1950s. Created as a nod to the co-owners grandmother, guests will enjoy traditional Ita
American favorites, created by Chef/Partner Tony Quartaro. The world-class wine menu, curat
varietals from around world. We hope to see and serve you soon!
Chef Micky and Tess began All Natural Chicago to provide fresh and flavorful food options for
catering in the Downtown Chicago area. After years of eating fast food while working in the c
they took their health back. Eating an inadequate or unhealthy lunch would leave coworkers
awake or make good decisions. It became important to provide healthy alternatives to profes
food rut.
Along with regular TV appearances on Good Morning America, Access Hollywood, The Today S
Elliot has also see. His share of competition in the culinary ring having participated on both Ir
Masters. In addition to his regular TV work, Elliot also oversees his eponymous restaurant, Gr
located in his hometown of Chicago. Chef Graham Elliot is a creative culinary wizard with an
successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. As a curre
on Fox Networks hit cooking competitions, MasterChef and MasterChef Jr., Elliot offers his ex
contestants. Combining his passion for food with a love of music, Elliot will return to Lollapalo
culinary director, an honor hes held for the past 7 years. In recent years Elliot, who is a selfbrat" who has traveled the world and all fifty US states, has accrued many prestigious accola
multiple James Beard Foundation Nominations, as well as being named one of Food & Wine M
Chefs in 2004. To top it off, Graham Elliot was also awarded two Michelin stars, making it on
the United States to have that distinction. When he is not cooking, Graham enjoys traveling t
new flavors, techniques and inspiration. He resides in Chicago with his wife Allie and his three
and Jedediah.
Executive Chef/Partner Paul Kahan has become the nationally recognizable face of Chicago c
seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kah
international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats and m
Osteria. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of
Kahan has earned the praise of many who claim him to be one of Americas most influential w
Chicagoan through and through, Kahan grew up around food. His father owned a delicatessen
and when I wanted to make a buck, says Kahan. I would help my dad take the fish out of t
on the racks and wheel them into the smokehouse.
E-mailed Chris through website on Wed., Apr. 1, 2015
Michael Dorf was born and raised in Milwaukee, WI. He graduated in 1984 from Washington U
with a double major in Psychology and Business. With a strong love for music, in 1986, at the
founded New York Citys go-to venue for independent music, the Knitting Factory. From its inc
Chairman and CEO, Dorf helped foster the concert house into prominence and expanded the
and Asia through the production and sale of records, as well as the creation of branded festiv
was recognized as a pioneer in producing music on the Internet, through a variety of strategi
Apple Computer, Intel, MCI and Bell Atlantic. More info on bio: http://www.citywinery.com/ch
team.html
Formentos two private event spaces can accommodate parties of 20 to 200 guests in an inti
Restaurant Row. Located on our second floor, these spacious rooms boast their own private b
sound system. Our private dining rooms are the perfect gathering place for any occasion and
atmosphere with fantastic food and great service.
After a brief post-college stint as a computer scientist, Kahan took a job in the kitchen of Erw
in Dreschlers kitchen where Kahan realized his true calling. Over the course of 15 years at M
developed relationships with Midwestern farmersleaving a permanent mark on his culinary
craft at Topolobampo under the tutelage of the award-winning chef Rick Bayless. In 1999, sh
Food & Wine placed Kahan on their Best New Chefs list, recognizing his highly individual appr
that Chicago diners have celebrated for years. Despite accolades and adoration, Kahans big
his work as a mentor for young chefs. As Kahan puts it, I have won my awards, what I love i
somebody has a great creative vision or a great mind for food, I want to learn from them. He
providing the resources necessary to grow, both as a chef and person. Kahan is an ardent su
Stand Foundation for pediatric cancer research, as well as Pilot Light, an organization dedicat
childrens perception of food through hands-on education. Paul Kahan is a devoted husband t
music lover and bike aficionado.
Name
Address
City
Farmhouse
Beatrix
228 W. Chicago Ave.

519 N. Clark
Chicago
Chicago
Sable
505 N. State
Chicago
Lyfe Kitchen
413 N. Clark
Chicago
Oak + Char
Topolobampo
217 W. Huron
445 N. Clark
Chicago
Chicago
Frontera
Xoco
445 N. Clark
449 N. Clark
Chicago
Chicago
West Town Bakery & Diner
1916 W. Chicago and 15 E. Ohio
Chicago
Meli Caf

and 540 N. Wells
Chicago
The Tortoise Club
350 N. State
Chicago
Epic Burger

Skokie)
Chicago
676 Restaurant & Bar
676 North Michigan Avenue
Chicago
Joe Fish
445 N. Dearborn or 1419 W

Diversey Parkway
Chicago
Bottlefork
441 N. Clark
Chicago
Rockit
22 W. Hubbard
Chicago
Davanti Enoteca
30 E. Hubbard, 1359 W. Taylor,

and Western Springs
Chicago
Gilt Bar
230 W. Kinzie
Chicago
The Library
Bavette's
Cocello
230 W. Kinzie
218 W. Kinzie
354 W. Hubbard
Chicago
Chicago
Chicago
Kinmont
419 W. Superior
Chicago
Ampersand
419 W. Superior
Chicago
David Burke's Primehouse
616 N. Rush
Chicago
Naha
500 N. Clark
Chicago
The Purple Pig

Nomi
500 N. Michigan
800 N. Michigan
Chicago
Chicago
The Kitchen
Untitled
316 N. Clark
111 W. Kinzie
Chicago and
other
locations
Chicago
Haba Nero Baja Grill
2 N. Riverside, 520 N. Michigan,

and 222 W. Merchandise Mart
Plaza
Chicago
Hannah's Bretzel

locations
Chicago
Freshii

Bohemian House
11 W. Illinois
Chicago
Osteria La Madia
59 W. Grand
Chicago
Chicago Raw

Chicago
Website
Phone number
http://farmhousechicago.com/
http://www.restaurantbeatrix.com/
312-280-4960
312-284-1377
http://www.sablechicago.com/
312-755-9704
312-836-5933 or
(877) 305-LYFE
(5933)
http://oakandchar.com/
http://www.rickbayless.com/restaurants/topolobampo/
312-643-2427
312-661-1434
http://www.rickbayless.com/restaurants/frontera-grill/
http://www.rickbayless.com/restaurants/xoco/
312-661-1434
http://www.westtownbakery.com/
773-904-1414
312-834-0500
(500 S.
Dearborn)
http://tortoiseclub.com/
312-755-1700
312-243-3605
http://www.676restaurant.com
312-944-6664
http://www.rosebudrestaurants.com/#!restaurants/joe-fish
773-325-9700
http://bottlefork.com/
312-955-1900
www.RockitBarAndGrill.com
312-645-6000;
216-526-7202
(Nicholas
Gaspar,
operations
manager); 312943-7600 x1104
(Abbey Arp,
event sales &
catering
coordinator)
http://davantienoteca.com
312-605-5900
giltbarchicago.com
312-464-9544
giltbarchicago.com
http://bavetteschicago.com
http://cocello.com/
312-464-9544
312-624-8154
312-888-9195
http://www.kinmontrestaurant.com
312-915-0011
http://www.ampersandpopup.com
312-915-0011
http://www.davidburkesprimehouse.com
312-660-6000
http://naha-chicago.com
312-321-6242
http://thepurplepigchicago.com/
312-464-1744
312-335-1234
http://thekitchen.com
http://untitledsupperclub.com
312-836-1300
312-880-1511
http://www.habanerobajagrill.com
312-612-7455
(Riverside); 312923-0006
(Michigan); 312755-0876 (MM)
312-621-1111
773-348-0300
http://www.bohochicago.com
312-955-0439
http://osterialamadia.com/
312-329-0400
312-664-2729
(Huron)
E-mail 1
ferdia@farmhousechicago.com
beatrixparties@leye.com
heather.terhune@sablechicago.com
customer.service@westtownbakery.com
tortoise@tortoiseclub.com
676restaurantandbar@omnihotels.com
Nicholas@RockitBarAndGrill.com
aaronarnett@miafrancesca.com
contact@bavetteschicago.com
contact@cocello.com
info@ampersandpopup.com
primehouse@jameshotels.com
PR@thepurplepigchicago.com
chicago@thekitchen.com
chefjimmy@bohochicago.com
shareyourfeedback@lamadia.com
Email 2
Email 3
michael@farmhousechicago.com
amanda@farmhousechicago.com
joseph.adamczak@sablechicago.com
Abbey@rockitranch.com
mike@thekitchen.com
tammy@thekitchen.com
Owner 1
Owner 2
Owner 3
Ferdia
Marc Jacobs
Michael
Susan Weaver
Amanda Gentile
Rita Dever
Scott Weiner
Greg Mohr
Heather Terhune
Eddie Mahoney
David Friedman
Alex Dana - Founder

of Rosebud Restaurant
Group
Billy Dec
Brad Young
Arturo Gomez
Billy Dec
Chef Scott Harris
Brad Young
Arturo Gomez
David Burke
Carrie Nahabedian
Michael Nahabedian
Hugo Matheson
Matthrew Corrin
Kimbal Musk
Dan McCormick
(operating partner)
Jonathan Fox
(chef/owner)
Pollie Gaza
Carole Jones
Owner 4
John Chiakulas
Notes
Ferdia, Michael?, and Amanda Gentile? are owners; Farmhouse Tavern is a Midwestern Craft T
a farm to tavern restaurant, making all of our own burgers, condiments, and sodas from scra
are sure you will find something special to wash it all down. We are also one of the first taver
on tap. When we began conceptualizing Farmhouse, we knew we wanted to create a space t
but would provide a slightly different vibe. We began to forge our idea around the great Midw
(thanks guys!) in Brooklyn, we began the journey that is Farmhouse today. Despite the fact t
our goal was to bring some Chicago history into the space. We salvaged from a furniture fact
Bevador at a mechanics shop on the citys southwest side, and reclaimed pieces from many
restaurants (ask your friendly bartender to point them out). We are very proud of the fact tha
salvaged materials. Thanks to all of our friends who helped us find these rare and wonderful
Eric Mansavages goalat Farmhouse Tavern is to bring you the best Midwestern craft beer a
In that spirit, we source from the great Green City Market weekly and of course our wonderfu
Marc is executive partner; rest are chef partners; Lettuce Entertain You restaurant; Christa is
Heather Terhune is executive chef; Joseph Adamczak is general manager; Step into Sable Kitc
for: A new American gastro-lounge that artfully reinstates the cocktail to its rightful throne, a
Chef Heather Terhune's soul-satisfying social plates of delectable hors d'oeuvres, fresh fish, m
garden, alongside a collection of hand-crafted brick-oven flatbreads. E-mailed Heather on Su
day: http://www.greencitymarket.org/farmers/browse.asp; Yes. We support local farms repres
market as well.
and spices. Vitamin-rich whole grains. Responsibly raised meats. Each ingredient adds a new
going to love it. Sourcing for our restaurants is a long, careful process. Looking at the chefs
from highly vetted suppliers. Through it all we always adhere to several values. Great food c
better. It can support local farms. Promote sustainability. Reward environmentally sound busi
all, it will make you savor every single bite. Our hope is that LYFE Kitchen will be more than j
place that reflects your values toward health, community and sustainability. And that maybe
too.
Joe Heppe is head chef; Art and Tyler Mendoza, Jeff Lake, and David Blitz are managing partn
Seedling Orchards, and various other farms; everything they get is within 100 miles; http://oa
Certified by the Green Chicago Restaurant Coalition; http://www.fronterafiesta.com/about/env
farms
Certified by the Green Chicago Restaurant Coalition; gets food from local farms
http://www.westtownbakery.com/who-we-are/who-we-work-with.html; West Town Bakery & Di

We strive to use as many local and all natural ingredients as possible, down to our flour, butt
oilseverything. And we source every ingredient from the companies, vendors, and farmers
everything from scratch were foreign terms in the breakfast world. Only food that is not loca
MI, IN; talked to Amanda on Sun., Feb. 22, 2015; mentioned Food, Inc.; took my e-mail and sa
From our network of local farmers, specialty artisans, eccentric foragers, and dedicated fishe
level of execution; e-mailed on Sun., Feb. 22, 2015
currently seven locations, six of which are in downtown Chicago neighborhoods and one loca
Burgers big idea is to offer more people an opportunity to eat non-processed, all natural food
would like to stimulate thought around how food is raised, grown, transported, processed and
increase their food IQ the better for their health and happiness, as well as the health of our p
numerous other additives found in our everyday foods, we can make it taste truly delicious.
Both 676 Restaurant and Bar and Cafe 676, our seasonal sidewalk cafe on Michigan Avenue,
local farmers whenever possible. The fare at these restaurants is approachable, organic and
intended. Chef Anthony Herve accentuates the food selection with an ever changing selectio
rooftop gardens located on the sundeck at the Omni Chicago Hotel and pork from the exclusi
Herve and his culinary team's dishes will bring back memories of fishing from the dock for bl
spent picking apples from the orchard trees hoping not to get caught and standing in awe at
basement stairs. That is the Midwest. That is 676. Local farm partners include Great Lakes fi
Farms (Greenville, Indiana) and Zingerman's Creamery (Ann Arbor, Michigan). We also suppo
promote local farmers, producers and chefs by connecting them to the public through educat
unparalleled views of Chicago's famous Magnificent Mile, this unique restaurant experience i
copper, communal plates and a bit of nostalgia of the foods you remember as a kid. 676 is de
initiatives because we feel our guests need to know where their food comes from, how it is g
materials are made of 100% post-consumer recycled materials. Works with local farms - http
Rosebud Restaurants is pleased to introduce Joe Fish the latest venue in the next wave of res
opens today. Located on the corner of Dearborn and Illinois, in the heart of River North, Joe Fi
fresh cuisine in this new contemporary setting. Under the direction of Chef Joseph Farina, Joe
stemming from the regional food traditions of Italy made with fresh, locally sourced ingredien
American cuisine. Additionally, Joe Fish has partnered with Chicago based Bang Bang Pie Sho
named among the best biscuits in the U.S.
Bottlefork, from Rockit Ranch Productions partners Billy Dec, Brad Young and Arturo Gomez, a
Hickey, is a comfortably stylish New American bar and kitchen showcasing locally sourced an
Growing Power; e-mailed on Sun., Feb. 22, 2015
Rockit Ranch Productions is a restaurant and nightclub development and management comp
promotions, branding, public relations and operations. We are a select group of committed, s
learning from the past, living in the present and foreseeing the future of the culinary and ent
E-mailed chef Aaron Arnett on Sun., Mar. 8, 2015; Twenty years ago (as of 3/15), Chef Scott H
established himself as one of Chicagos most iconic restaurateurs and the company continue
country. Harris has earned a stellar reputation as a chef, business leader, developer of talent
community. Gets food from Gunthorp Farms
Brendan Sodikoff, a former corporate chef for 'Lettuce Entertain You' whose resume includes
behind this casual, relatively affordable eatery in River North. Sodikoff's ingredient-focused p
such as simple gnocchi with brown butter and sage and beef pot roast with red wine. Rather
off with three "on toast" options, including roasted bone marrow with red-onion jam. Salads a
options such as shaved raw veggies in champagne vinaigrette and slow-braised kale with wh
http://www.littlefarmontheprairie.com/featured.html; e-mailed on Sun., Mar. 8, 2015 and Sun.
Gunthorp Farms
http://www.yelp.com/biz/the-library-chicago; http://www.thrillist.com/drink/chicago/how-to-ge
Kinmont is the very first sustainable fish and seafood restaurant in Chicago. We believe in eth
some of the most sustainable on the planet. Our menu is ever-changing, as we source seafoo
sourced product from both coasts. Our name comes from a salmon fly-fishing lure known as
passionate anglers of 19th century sportsman's clubs. These club members are widely viewe
their ethical fishing and hunting practices and strict conservation tenants. Their ethos is at th
Ampersand is a small, ever-changing, pop-up restaurant/bar and test kitchen space. At Amp
for one or two nights only with a limited number of tickets. Ticket prices vary depending on t
pop-up event is the same, however most events include food and beverage of some kind (alw
Please check detailed descriptions of events. Gratuity is usually included in the ticket price.
Ampersand is an intimate space that is designed to be interactive, we encourage conversatio
is tucked away inside of Kinmont restaurant at 419 W. Superior Street, Chicago IL. When you
an Ampersand event and theyll escort you to our hidden space. Ampersand is only open for
every day functioning restaurant. Valet is available. The events that happen here are small
guests for dinner and host 45 guests for cocktails.
David Burkes Primehouse redefines the modern American steakhouse by pushing the envelo
notable and whimsical dishes that are signature to the eclectic and innovative style of Chef D
and Wagyu Beef Sashimi on Himalayan rock salt. The first chef to own his own bull, Chef Bur
USDA prime grade, hand-selected beef served in David Burke's Primehouse. The meat is drypremise. The result is perfectly marble-ized, tender beef with a rich depth of flavor. David Bu
focuses on seasonal, local and organic ingredients and inventive dishes that reflect evolving
the award-winning 55-Day Aged Rib Eye, Bone-In 20 oz. South Side Filet Mignon and Butter
Our menus are a mix of American and Mediterranean influences from Carrie's and Michael's A
seasonal produce, meats, and cheeses from local farmers and growers. NAHA is a proud supp
Located on The Magnificent Mile, The Purple Pig is a collaboration of Chefs Scott Harris of Mia
Bannos and Jimmy Bannos Jr. of Heaven on Seven. Featuring housemade charcuterie, cheese
extensive yet accessible wine list.
E-mailed Kevin on Sat., Mar. 28, 2015 and Tues., Apr. 14, 2015; Kevin is general manager
We believe that gathering around the table and sharing good food and drink is what connects
than just a philosophy; its also the story of how The Kitchen began. In 2002, Kimbal Musk an
the intention of opening a restaurant when, while walking along Pearl Street, their black Lab
enjoying a cup of tea outside a popular cafe. In the exchange of apologies Kimbal and Hugo r
Musk is a native of Pretoria, South Africa and Hugo Matheson is a native of Newmarket, Engla
expect, Where are you from?, Do you live here?, etc. What one may not have expected is
dinner invitation an unforgettable meal, prepared by Hugo Matheson, that years later would
best-tasting and most relaxing meals of my life. t was during this dinner that Hugo, Kimbal
world-class neighborhood restaurant that would eventually be called The Kitchen. The nam
to create a restaurant that would act much like the kitchen in ones home a center of conve
to hang out. On March 16, 2004, The Kitchen opened as Boulders Community Bistro a rest
serving food & drink from a community of like-minded farmers, ranchers and purveyors for th
including staff. Being a Community Bistro also includes our commitment to environmentall
power, eco-friendly packaging and recycling used cooking oil to power Steves car (Steve is a
Kitchen opened Upstairs, a cocktail lounge. In 2011, The Kitchen debuted its community pub
later in the Spring of 2011, The Kitchen Community, the 501c3 non-profit organization, launc
family of restaurants with the mission of Community Through Food by building Learning Ga
across America. By the end of the 2013-2014 school year, The Kitchen Community had succe
impacting approximately 100,000 students nationwide. In Spring 2012, The Kitchen Denver
Door Glendale, The Kitchen Fort Collins and Next Door Union Station. The Kitchen Chicago w
Gets some of their food from Slagel Farms; menu mentions grass fed items; e-mailed on Wed
With the help of our new Executive Chef, Amado Lopez, we are proud to launch our new men
menu items, we now use only all-natural antibiotic-free meats. Come in soon to experience a
healthier, more authentic Habanero Baja Grill!
will have a positive impact on the well-being of our Team, Community, Partners, and Investor
our core purpose always remains the same: make insanely tasty food, provide healthier nutri
environmental footprint possible. Because we are not another careless chain. Were a link to
First Farms, Todd Greiner Farms, Testa Produce, Emil & Son - gets organic beef, turkey, and fre
http://hannahsbretzel.com/partners; http://www.earth911.com/food/hannahs-bretzel-chicagoPartner - http://illinoiscomposts.org/we-compost/restaurants
world live healthier and longer lives by making healthy food affordable and convenient. The m
people don't eat well. With mission in hand, Freshii opened its first store in Toronto in 2005 m
2015 and Tues., Apr. 14, 2015
Located in Chicago's River North neighborhood at State and Illinois (11 W. Illinois), Bohemian
essence of Bohemian culture. Exposed brick walls and wood timber, eclectic dcor, warm ea
comfortable and sociable dining experience. Chef Jimmy Papadopoulos has created an origin
influences from the Czech Republic, Germany and Austria. He acquaints Central Europe to th
with a fresh approach, utilizing the best of what's in season. Our menu presents a selection o
sharing. At Bohemian House, we take an eclectic approach to traditional European spirits an
the cuisine. Some of our cocktails feature house-infused spirits and are crafted with fresh, s
carefully-curated, extensive selection of beer includes European and domestic artisan brewer
At La Madia, two pleasures - great food and distinctive, delicious wines - come together. Afte
Europe, chef/owner Jonathan Fox knew he could put his own spin on this most elemental of d
recipe, he knew he could build a restaurant around it. Named for an Italian cabinet traditiona
Madia is an urban restaurant that upholds Italian tradition. Every day, our chefs make our piz
more than flour, water, and salt. Our menu is designed for sharing, with flavor-packed, wood
salads, and savory pasta dishes. Desserts are all made on the premises, in keeping with wha
lover's dream, with more than 75 wines by the glass and hundreds of bottles. And every wee
per glass. In addition to wine, La Madia offers innovative cocktails, many of which are made
attentive, and we give guests ample time to savor their food and drink in a relaxed yet up-te
based products to an under-served community in need. Through the fresh daily packaging of
ingredients & by educating our patrons, the healing mission of raw is to raise awareness wor
foodies at a small farmers market in New Buffalo, MI. Founders, Carole Jones & Polly Gaza, ha
awareness about the wonderful health benefits of incorporating raw foods into your diet! Wit
educate you about the most organic & naturally abundant nutrients we can find. share this jo
beautiful vision of raw together. E-mailed Pollie on Sat., Sept. 5, 2015
The Sunday Dinner Series is a weekly meal crafted from vegetables and fruits carefully selec
Spence Farm in Livingston County, Ill. Like a CSA (Community Supported Agriculture) program
never knows what produce will arrive, and Sunday afternoons are spent collaborating to crea
delicious menu using the contents of every box.
With restaurants around the country, Chef David Burke now brings his award-winning and ce
offerings to Schaumburg, Illinois. Featuring seasonal, local and organic ingredients and Burke
eclectic imagination, Grillhouse by David Burke delivers an experience that is unique to the w
Grillhouse by David Burke, casual elegance rules in both the bar and main dining room with h
rich woods, glass and wrought iron. Both spaces are meticulously crafted and its where the w
style of Frank Lloyd Wright meets the free-flowing simplicity of Mies van der Rohe. The expan
foot eatery with soaring ceilings is breathtaking, yet inviting. The magic that happens in the
view, where guests are offered a unique behind the scenes look at the hustle and bustle of th
There are also several small private dining suites available just off the main dining area, perf
or for a more intimate dining experience. Our knowledgeable, skillful and sophisticated staff
The menu showcases Chef Burkes famous 12 to 30 day aged ribeye steaks. Burke perfected
and it has been a beloved signature dish ever since, even earning his David Burke Primehous
Loop, Chicago Magazines #1 Steakhouse in Chicago award. Burkes technique of dry-aging b
with tiles of pink Himalayan salt earned him a US patent and worldwide notoriety. Here too, a
on-premises and under a watchful eye, resulting in perfectly marbleized, tender beef with a r
In 2011, after seven years of supporting Boulders Growe Foundation and witnessing the posi
school gardens on children in the Boulder community, Co-Founders Hugo Matheson and Kimb
established The Kitchen Community 501c3 nonprofit with the mission to connect kids to real
Learning Gardens in schools across America. Each of The Kitchen restaurants donates a perc
help plant Learning Gardens in their local community. o learn more about The Kitchen Comm
please visit:
www.thekitchencommunity.org
Name
Address
City
Local Root
601 N. McClurg Ct.
Chicago
Allium
120 E. Deleware
Chicago
Tre Soldi
212 E. Ohio
Chicago
Coco Pazzo
300 W Hubbard; 636 N. St. Clair
Chicago
Lyfe Kitchen
413 N. Clark and 259 E. Erie
Chicago
Chicago Raw

Chicago
Website
Phone number
http://www.localrootchicago.com/
312-643-1145
http://www.alliumchicago.com/
312-799-4900
tresoldichicago.com/
312-664-0212
312-836-0900
(Coco Pazzo);
312-664-2777
(Coco Pazzo
Caf in
http://www.cocopazzochicago.com/coco-pazzo.html; http://www.cocopazzochicago.com/cocoStreeterville)
312-836-5933 or
(877) 305-LYFE
(5933)
312-664-2729
(Huron)
E-mail 1
contact@tresoldichicago.com
jweiss@cocopazzochicago.com
Email 2
Email 3
Owner 1
Owner 2
Danny
Isaac Weliver
Stephen Wambach
Jack Weiss
Jack Weiss
Owner 3
Pollie Gaza
Carole Jones
Owner 4
Notes
Met and e-mailed Danny on Thurs., Oct. 23, 2014 after meeting him at the SBAC Halloween p
partner - http://illinoiscomposts.org/we-compost/restaurants; Why: We believe we need to ch
We know the tomato from moms garden tastes better than the tomato at the supermarket.
it is time to go back to community; How: The Local Root restaurant was built with existing in
wood and metal. We travel to our partner's farms, distilleries, and vineyards. We keep them
partners, and play in their dirt. Local means fresher food and fresher food tastes better. We t
and drinks you love. We are a zero-waste restaurant. Our sustainability initiatives include ga
composting. It is all about responsibility, community, and hospitality. What: Local Root is pla
between Navy Pier and Michigan Ave in a comfortable and cozy space.
On 7th floor of Four Seasons Hotel; Stephen Wambach is executive chef; Scott Gerken is past
food from Nichols Farm - https://www.nicholsfarm.com/restaurants; A favorite on Chicagos cu
Bar, features the best regional ingredients presented in bold and unexpected ways. Set in the
perfect spot for enjoying modern farm-to-table cuisine in a chic setting. Allium's ever-evolvin
philosophy, reflected in refined yet familiar dishes showcasing local purveyors. Savour unique
plates and dry-aged steaks and chops from local ranches.
Executive Chef Jose Orvalle adds an interesting and delicious twist to every dish he makes. H
work in the restaurant and hospitality industry. Jose is self-taught, learning specific technique
worked, including Tutto Posto Mediterranean Table and Spiaggia. He joined Tre Soldi as Sous C
in 2014. Jose has a passion and natural ability to prepare dishes with well-defined flavors and
culinary expression. His enthusiasm about Italian cuisine, especially Artisan style pizza and h
use of locally sourced farm-to-table ingredients. In addition to extraordinary flavor, Joses bea
the palate. Our menu reflects the seasons and changes frequently.
Tre Soldi is committed to supporting local farmers and organic products. E-mailed on Sun., Fe
Coco Pazzo Restaurants celebrate the Tuscan inspired Italian dining experience. Using only th
include both classic and contemporary dishes that highlight the simple honest flavors of Tusc
Coco Pazzo in the River North area of Chicago. This was the first Chicago restaurant to focus
Tuscany and since then Coco Pazzo has been a memorable dining experience for business pr
wanting to share a special occasion with friends or family. Over the years, Coco Pazzo has rec
classic yet contemporary Tuscan menu, expansive all-Italian wine list, beautiful loft setting an
even bestowed Coco Pazzo with the Italian Seal of Approval based on authenticity.
and spices. Vitamin-rich whole grains. Responsibly raised meats. Each ingredient adds a new
going to love it. Sourcing for our restaurants is a long, careful process. Looking at the chefs
from highly vetted suppliers. Through it all we always adhere to several values. Great food c
better. It can support local farms. Promote sustainability. Reward environmentally sound busi
all, it will make you savor every single bite. Our hope is that LYFE Kitchen will be more than j
place that reflects your values toward health, community and sustainability. And that maybe
too.
based products to an under-served community in need. Through the fresh daily packaging of
ingredients & by educating our patrons, the healing mission of raw is to raise awareness wor
foodies at a small farmers market in New Buffalo, MI. Founders, Carole Jones & Polly Gaza, ha
awareness about the wonderful health benefits of incorporating raw foods into your diet! Wit
educate you about the most organic & naturally abundant nutrients we can find. share this jo
beautiful vision of raw together. E-mailed Pollie on Sat., Sept. 5, 2015
In 1996, Weiss opened Coco Pazzo Caf in the Streeterville neighborhood. Close to the Magni
welcoming and vibrant Caf offers a casual Tuscan menu that changes with the seasons and
the cafs that line the piazzas in Florence. Like Coco Pazzo, the extensive all-Italian wine list
selections by the bottle and the glass. With a cheerful interior, including Modigliani style mur
topped bar, this is the perfect setting for any informal occasion. And, theres a wonderful out
open all day for dining when weather permits. http://www.cocopazzochicago.com/pdf/Jack-W
Name
Address
City
Fig & Olive
104 E. Oak St.
Chicago
Big Bowl - Closed
6 E. Cedar
Chicago
Epic Burger

Skokie)
Chicago
Pump Room
1301 N. State
Chicago
Nico Osteria
1015 N. Rush
Chicago
Le Pain Quotidien
Lastoria

1154 N. Dearborn
Chicago
Caf Des Architectes
20 E. Chestnut
Chicago
Luxbar
18 East Bellevue
Chicago
Drumbar Chicago
201 E. Delaware
Chicago
Spiaggia
980 N. Michigan
Chicago
Nomi
800 N. Michigan
Chicago
Website
Phone number
http://www.figandolive.com/
312-445-0060;
312-548-8488
(direct to Robin,
events
manager)
http://bigbowl.com/
312-640-8888
312-243-3605
http://www.pumproom.com/restaurant/
312-787-3700;
312-229-6737
(direct to
Nicolas Rubioo,
food and
beverage
manager)
http://www.nicoosteria.com
312-994-7100
http://lastoriachicago.com/
312-234-0900
http://www.cafedesarchitectes.com/Cuisine
312-324-4063
www.LUXBAR.com
312-642-3400;
630-886-8154
(cell for John);
312-587-0575
(private dining)
www.drumbar.com; www.meninhospitality.com
312-933-4805;
630-596-6866
(cell for David
Benalcazar,
General
Manager)
http://www.spiaggiarestaurant.com/
312-280-2750
(main); 312280-2754 (direct
to Cyndi
RoppoloRosenberg,
director of sales)
312-335-1234
E-mail 1
robin.mckay@figandolive.com
nrubio@publichotels.com
info@nicoosteria.com
rsvp@cafedesarchitectes.com
jdamas@grgmc.com
dbenalcazar@drumbar.com
crosenberg@levyrestaurants.com
Email 2
anthony.issa@figandolive.com
Email 3
allison.kremer@hyatt.com
Owner 1
Owner 2
Owner 3
Terry Alexander
Kimberly Galban
Laurent Halasz
David Friedman
Donald J. Madia
Tony Mantuano (chef/partner)
Owner 4
Paul Kahan
Notes
FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera & Coa
Spain. Our menu is centered around selected farms and ingredients for their genuine taste a
Living Water Farms, Harmony Valley and Pirrone Family Farm
Big Bowl locations have many commonalities in menu and in a commitment to sustainability,
local ingredients. Get to know your local Big Bowl in Illinois, Minnesota and Virginia. Lettuce
The Pump Room restaurant offers reasonably priced, delicious favorites in a relaxed, comfort
concept was created by world-renowned chef and 2011 James Beard award winner Jean-Geor
classics were reinvented and recreated by Jean-Georges providing his special touch and ama
regional flavors and offer a farm to table experience. At night, the restaurant's bar transfor
the 30's and 40's with a modern twist. Offerings include late night tapas style small plates as
and bottled beer; exotic, specialty cocktails by our own mixologist, and great music.
From the team behindOne Off Hospitality Group, Executive Chef Paul Kahan and restaurateu
Galban presentNico Osteria. An authentically Italian seafood restaurant, Nico Osteria at Thom
heart of Chicago's Gold Coast. Supports growing power; e-mailed on Sun., Feb. 22, 2015
Coming soon
Enjoy contemporary French cuisine in an internationally-inspired environment at Caf des Arc

is both locally and globally inspired, featuring fresh produce from Chicago's Green City Marke
cheeses from France. Menu options change seasonally and can be enjoyed through a la carte
menus prepared by Chef Biggers with the option of five or ten courses. Caf des Architectes
possible. Menu items subject to change, based upon chef discretion. Our selection of tasting
artisan partnerships. Our chefs highlight the very best of the season from the very best in pro
The food is feel good fresh, natural and easily understood. Artisanal in style, the menu reflec
cornucopia of what you might eat on just any occasion. The specialty cocktails are from natu
is proud to source locally! E-mailed John on Sat., May 16, 2015
Drumbar is a cocktail-focused rooftop bar off Michigan Avenue atop the Raffaello Hotel. Locat
moody yet energetic bar boasts an intimate indoor lounge area and a beautiful outdoor terra
building. E-mailed David on Sun., May 17, 2015
Spiaggia sets the standard for creative Italian cuisine, earning four-star reviews, internationa
nomination for Outstanding Restaurant from the James Beard Foundation. With Chef-partner
Marchino at the helm, Spiaggia takes guests on a culinary journey. It begins with a sense of It
then guide menus crafted with verve and imagination. Each visit is an occasion, marking a m
experience is always an evening to be remembered.
E-mailed Kevin on Sat., Mar. 28, 2015 and Tues., Apr. 14, 2015; Kevin is general manager; All
from Werp Farms (MI), Kolona Farm (IA), Capriole Farm (IN), Three Sister Farm (IL), Nichols Far
LUXBAR Inspired by the work of Adolf Loos whose "American Bar" was designed and built in e
Vienna. The bar captured an elegance in simplicity; a style that greatly influenced the work
other American architects in the "prairie school". Stone, glass, brass and wood bathed in natu
neighborhood is welcomed and profound. This is a special place by design. LUXBAR as a neig
designed to convey that same simple elegance. The food is feel good fresh, natural and easil
style, the menu reflects what the partnership views as an accessible cornucopia of what you
occasion. The specialty cocktails are from natural, fresh ingredients: simple elegance. The st
the customer care philosophy that has made Gibsons Steakhouse and Hugo's Frog Bar and Fi
legendary service. Not just another tavern, our customer will not feel like just another patron
better for having stopped at the LUXBAR.
As the only four-star Italian restaurant in Chicago, Spiaggia has become synonymous with ce
realized 30 years ago when owner Larry Levy founded Spiaggia to be the crown jewel at 980
years, Spiaggia has become a must dine destination for locals and visitors alike. The Hollyw
marquee musicians and the most renowned luminaries, from presidents to international lead
But its most indelible mark has been the founding premisehonoring the craft of modern Ita
innovative yet mindful of tradition, an equally splendid wine list and precise service have pav
accolades and a dedicated following from one generation to the next. Celebrating its third de
evolve and modernize. The views of Lake Michigan still provide a setting unlike any other. In
the dining room and bar and the addition of the Spiaggia lounge united Spiaggias storied pa
Name
Address
3231 N. Clark, 1408 N.

Lake Shore Drive
Chicago
Real Good Juice Co.
1647 N. Wells
Plum Market
City
Chicago
Chicago, Ann
Arbor,
Bloomfield
Township,
West
Bloomfield
Website
Phone number
773-248-1622;
773-661-1010;
312-255-1206
for other wo
312-846-7897
http://www.plummarket.com/
312-229-1400
E-mail 1
peter@kanelachicago.com
hi@realgoodjuiceco.com
info@plummarket.com
Email 2
kayla@kanelachicago.com
Email 3
Owner 1
Owner 2
Peter Lavdakis
Kayla Lavdakis
Jon Schiff
Matthew Jonna
Mark Jonna
Owner 3
Owner 4
Notes
menu reflecting our heritage as well as the origin of the name, which means cinnamon in gre
menu. A refreshing take on mamas recipes and delivered to you just the same way, with lov
corporate citizen by making substantial and significant contributions in order to strengthen th
of the Chicago community. Kanela recognizes the importance of many social causes, but we
be greater. Since 2010, when Kanela first opened, our giving has been directed toward mitig
Don Penza is Executive Chef
Whether in-store or online, we are committed to offering the very best selections of natural, o
shopping experience: Our produce buyers purchase only the freshest produce, emphasizing
hormone & antibiotic free meats including Niman Ranch and Bell & Evans. Our Seafood Depa
selections delivered daily from our partners at CleanFish. Our house chefs use these very sa
collection of both time-honored and contemporary global dishes. Our wine department featu
best values in the state. We feature locally made products and we support other locally own
Works or Maple Creek, or someone who has a wider distribution like Al Dente Pasta or Carols
and highlight the local businesses within each stores community.
2007. The
philosophy is
simple. We
have set out
to create a
grocery
experience
like no other.
We believe
that choice is
paramount,
and our
product
selection
reflects
that, says
Matt. Mixing
the very best
in natural,
organic,
specialty and
local
products, the
aisles are
filled with
inviting
aromas and
unexpected
delights.
Name
Address
City
Perennial Virant
The J. Parker

Chicago
Chicago
North Pond
The Peasantry
2610 N. Canon Drive

2723 N. Clark St.
Chicago
Chicago
Rustic House
1967 N. Halsted St.
Chicago
Blue Door Farm Stand
843 W. Armitage
Chicago
Range
Balena
1119 W. Webster
1633 N. Halsted
Chicago
Chicago
Real Good Juice Co.
1647 N. Wells
Chicago
The Monkey's Paw
Chicago
Chilam Balam
3023 N. Broadway
Chicago
Freshii

Epic Burger

Skokie)
Chicago
Floriole Bakery
1220 W. Webster
Chicago
White Oak Tavern
1200 W. Webster
Chicago
Ceres' Table
The Barrelhouse Flat
3124 N. Broadway Street

2624 N. Lincoln
Chicago
Chicago
Le Pain Quotidien
Catering Chocolate
Juno
Caf-Ba-Ba-Reeba

1712 N. Wells
Chicago
2638 N. Lincoln
Chicago
2024 N. Halsted St.
Chicago
Alinea
1723 N Halsted St
Chicago
Boka
1729 N Halsted St.
Chicago
Mrs. Green's
555 W. Webster
Chicago
Urban Vegan

Fullerton
Chicago
Website
Phone number
http://www.perennialchicago.com
http://www.jparkerchicago.com/
312-981-7070
312-254-4747
http://www.northpondrestaurant.com
http://thepeasantry.com
773-477-5845
773-868-4888
http://www.rustichousechicago.com/
312-929-3227
http://bluedoorfarmstand.com
773-935-2583
http://rangechicago.com
http://balenachicago.com/
773-549-5747
312-867-3888
312-846-7897
http://www.themonkeyspawchicago.com/
773-413-9314
http://www.chilambalamchicago.com/
773-296-6901
773-348-0300
312-243-3605
http://www.floriole.com/
773-883-1313
http://whiteoakchicago.com
773-248-0200
http://www.cerestable.com
773-922-4020
773-857-0421
http://www.cateringchocolate.com/
http://junosushi.com
http://www.cafebabareeba.com
312-234-0900
312-397-0090
773-935-2000
773-935-5000
http://website.alinearestaurant.com/
312-867-0110
http://www.bokachicago.com/
312-337-6070
http://mrsgreens.com/; http://mrsgreens.com/chicago/
773-756-1610
773-404-1109
(Montrose); 773472-1808
(Fullerton)
E-mail 1
info@perennialvirant.com
manager@northpondrestaurant.com
info@thepeasantry.com
info@rustichousechicago.com
info@balenachicago.com
info@themonkeyspawchicago.com
info@chilambalamchicago.com
info@floriole.com
reservations@cerestable.com
jayshindler@cateringchocolate.com
jason@junosushi.com
matt@bokagrp.com
eastchestermrsgreens@mrsgreens.com
Email 2
chris@northpondrestaurant.com
Email 3
events@bokagrp.com
briarcliffmanormrsgreens@mrsgreens.com
Owner 1
Owner 2
Paul Virant
Paul Virant
Michael Reid
Ryan O'donnell
Anna O'Donnell
Barbara Parkinson
Matt Parkinson
Owner 3
Soraya Rendon
Matthrew Corrin
David Friedman
Sandra Holl
Mathieu Holl
Lynn Manilow
John Manilow
Grant Achatz
Nick Kokonas
Kevin Boehm
Rob Katz
Owner 4
Notes
We Compost gold partner - http://illinoiscomposts.org/we-compost/restaurants; Paul Virant is

celebrated Vie restaurant outside Chicago in Western Springs, Illinois and new restaurant Per
Chicago's Green City Market in partnership with the Boka Restaurant Group. Chef Virant's res
making the ingredients their origin, production and quality the full focus of his culinary ap
utilizing methods of preservation allow guests to always expect a menu that showcases local
Virant founded his restaurants on the principle that food is a symbol of the good life and conv
experienced around the table a sense of community, relationships and the connection that
a full and abundant life. Gets food from Hillside Orchards
Chris is general manager; local farms listed - http://www.northpondrestaurant.com/informatio

whenever possible
We're sourcing ingredients from local artisan farms or suppliers
A welcome reprieve from bustling Halsted Street, Rustic House brings the warmth and comfo
neighborhood. The intimate dcor speaks to the restaurants cuisine presenting farm-inspired
life are often the simplest. Much of the food is cooked over an open flame of the 1920s impor
special dinner experience whether it be for a cozy date night or an intimate private party in t
and Anna ODonnell opened the doors to Rustic House in 2011, two years after launching crit
With Executive Chef Jon Keeley at the helm of the seasonally inspired kitchen and Executive
Rustic House invites you to join us with family and friends for a truly memorable evening.
Blue Door Farm Stand is Lincoln Parks neighborhood caf and artisanal market. The caf feat
farms and farmers markets as well as from the restaurants namesake, Blue Door Farm, once
coffee and Mighty Leaf tea and a selection of Harvest Juicery cold pressed juices. The artisan
and craftspeople across the United States and includes gourmet foods and handmade gifts.
We believe in the seasons dictating whats on the table. We are committed to being part of th
personal relationships with all our purveyors. We believe in providing a warm and welcoming
delicious food.
Megan Klein is general manager; Luis Pindter is executive/head chef; Andrew is owner; talked
and seemed to like my idea of bringing owners of farm to table restaurants together; local fa
http://rangechicago.com/purveyors/; Range is located in the heart of Lincoln Park, situated in
Pindter relies on a network of local, organic farmers for the ingredients that form the basis fo
reflects the best that the season has to offer.
We Compost gold partner - http://illinoiscomposts.org/we-compost/restaurants; gets food from
Barbara and Matt are mother and son; A warm, inviting atmosphere draws you in, while food
awhile. Fresh, artisanal ingredients take center stage on the menu. From dinner for two to sp
is always happy to see you and ready to serve. E-mailed on Sun., Feb. 22, 2015
Chilam Balam is a sustainably minded BYOB restaurant serving Mexican shared plates with a
and freshest ingredients while preparing our dishes and other aliments without unnatural add
The name Chilam Balam loosely translates to "Book of the Jaguar Priest" in the Mayan langua
prophecy of the Earth's last cycle coming to an end in the year 2012. It didn't mean our plan
eventually we're going to finish the natural resources Mother Nature so humbly provides. Unl
Jaguar Priest will get us! Works with local farms - http://www.chilambalamchicago.com/chilam
world live healthier and longer lives by making healthy food affordable and convenient. The m
people don't eat well. With mission in hand, Freshii opened its first store in Toronto in 2005 m
2015
Floriole began as a stand at Chicagos famed Green City Market, where for nearly 5 years we
tent. We dreamed then of having our own brick-and-mortar space, and that dream came true
bakery in Chicagos Lincoln Park neighborhood. Expanding on our market pastry offerings, ou
and, of course, more pastries. We remain committed to using the best ingredients available
sourced directly from sustainable farms in the region. We use organic flour and sugar, Valrho
eggs. We are forever grateful to the Green City Market for giving us a place to sell our pastri
kitchen space, to our amazing staff for making everything possible, and to our customers wh
pleasure to go to work each day. Local farms listed - http://www.floriole.com/about/; Client o
Driven by the seasons and our local farmers, White Oak Tavern is a community minded taver
yet elegant setting. We are a passionate, knowledgeable team who prides itself on incredible
community of farmers and producers to create the most delicious, wholesome and regionally
http://whiteoakchicago.com/about/our-partners; Supports Growing Power
In May 2014, Ceres Table opened in Chicagos bustling East Lakeview neighborhood. Chef Gi
Chicagos Uptown neighborhood in 2009, joined forces with All Day Hospitalitys Caryn Struif,
the successful concept that was previously named a Best New Restaurant in Chicago maga
awards from the esteemed Michelin Guide. The restaurant features regional, Italian-inspired
Scuratos Sicilian heritage with respect to the technique, process, and history of his native cu
Scurato has forged meaningful connections with Midwestern farmers in the spirit of cooking w
In the new, larger space, Chef Scurato has expanded the menu to feature new offerings, inclu
newly installed wood-burning oven that sits at the heart of the restaurant. Local farms listed
http://www.cerestable.com/PAGES/community.html
Has Slagel beef; also uses Mick Klug Farm
Talked to Jay on Wed., Apr. 1, 2015 at 10:49; said he uses Green Acres, Grainer, Growing Pow
Talked to hostess on Wed., Apr. 1, 2015 at 10:53; said it would it best to speak to chef Jake; u
Lettuce Entertain You restaurant
In 2004 we embarked on the project to build Alinea with a meeting and a handshake. Exactly
the way we questioned nearly every aspect of a restaurant from the moment a guest walks
to the menu upon egress. Since opening Alinea weve built and operated Next and The Aviar
developed and implemented dynamically priced ticketing software for restaurants, given talk
around the world, and managed to remain friends and enjoy the process. Our core thoughts
summed up more simply than one might imagine: Fun and Delicious. Implementing that goal
dedicated team of nearly 200 amazing people. We are passionate about innovation in both t
develop new restaurants, businesses, and do occasional consulting when unique, compelling
E-mailed general manager Matt on Sun., Mar. 15, 2015; Over the years BOKA has been home
announce that our kitchen is now directed by Executive Chef and Partner Lee Wolen. Dining a
occasions, and the new menu features a range of items that make us an anytime you have
Kevin Boehm and Rob Katz are pleased to announce a thorough redesign and reconnecting o
Group, the extensive overhaul guarantees a completely new experience and level of comfort
enjoy a relaxing night out. Vice President of BOKA Restaurant Group, Ian Goldberg, explains
neighborhood, our city and our sincere desire to see everyone more often. Matt replied bac
the farms: Genesis Growers, Odd Produce, Kilgus Farms, Leaning Shed Farms, Mick Klug Farm
Slagel Family Farms, Three Sisters Gardens
Mrs. Greens Natural Market is a neighborhood store, passionately committed to clean, natur
Devoted to customers who care deeply about the foods they eat. We know that local means
farmers and artisans and buy from suppliers who practice sustainability. Owned by corporati
authentic Thai/ Asian restaurant with an international theme. We use vegetarian meat altern
sacrificing the tastes you love. We focus on providing premium-quality meat-free products, w
recipes from every corner of the vegan lifestyle. The result? An ever-growing range of delic
before.
After graduating from the University of Nebraska-Lincoln in 2002 with a BS in finance, John As
Hospitality Institute of Chicago (now Le Cordon Bleu), where he graduated in 2003. He worke
Evanston, and followed Chef Achatz as an opening team member of Alinea in Chicago in 200
some extensive travel, fell in love with the rustic cuisine and culture of Europe. He helped op
Loop neighborhood of Chicago in 2007 and remained the chef there until October 2013, durin
Chicagos food community and developed many close relationships with local farmers and pr
White Oak Tavern & Inn, where he oversees a menu of Midwestern inspired, farm driven food
Name
Address
City
Dove's Luncheonette
1545 N. Damen
Chicago
The Violet Hour
1520 N. Damen
Chicago
Bigstar
1531 N. Damen
Chicago
Takito Kitchen
2013 W. Division
Chicago
Mana
1742 W. Division
Chicago
Carriage House
1700 W. Division
Chicago
The Bedford
1612 W. Division
Chicago
Antique Taco
1360 N. Milwaukee
Chicago
Grocery Plenty & Deli
2036 W. Division St.
Chicago
3231 N. Clark, 1408 N.

Lake Shore Drive
Chicago
Taus Authentic
1846 W. Division
Chicago
Website
Phone number
http://www.doveschicago.com
773-645-4060
http://theviolethour.com/
773-252-1500
http://bigstarchicago.com/
773-235-4039
http://www.takitokitchen.com/
773-687-9620
http://www.carriagehousechicago.com
773-342-1742
773-384-9700;
330-242-2401
(cell for Milly
Airhart - GM)
http://www.bedfordchicago.com
773-235-8800;
847-530-9070
(cell for Zach
Friedlander, GM)
http://www.antiquetaco.com
773-687-8697
http://www.plentygoodfood.com/
773-270-1509
773-248-1622;
773-661-1010;
312-255-1206
for other wo
http://www.tausauthentic.com/
312-561-4500
E-mail 1
info@doveschicago.com
aubrey@theviolethour.com
info@takitokitchen.com
info@carriagehousechicago.com
events@bedfordchicago.com
madeleine@antiquetaco.com
grocer@plentygoodfood.com
info@tausauthentic.com
Email 2
Email 3
molly@carriagehousechicago.com
info@antiquetaco.com
Owner 1
Owner 2
Owner 3
Paul Kahan
Paul Kahan
Eden Laurin
(managing partner) Justin Large
Paul Kahan
David Dworshak
Anshul Mangal
Mario Ponce
Rick Ortiz
Ashley Ortiz
Michael Taus
Jeanette Taus
Owner 4
Notes
Part of One Off Restaurant Group including Avec, Bigstar, Blackbird, Nico Osteria, The Publica
1960s and 70s Chicago soul and blues, Doves Luncheonette offers counter service morning,
Park. Chef de Cuisine Dennis Bernards inviting menu delivers Southern-inspired Mexican cui
program, with the spirit of genuine hospitality. The 41-stool luncheonette takes its name from
draws inspiration from bygone diners and watering holes to create a place where people from
coffee and a great meal.
Organizations We Support: At One Off Hospitality Group, we believe that the key to our succe
commit our time and charitable efforts to the following outstanding organizations: Pilot Light,
Depository, Lynn Sage Foundation, National Multiple Sclerosis Society, Chefs without Kitchen
Big Star is a bourbon and beer-focused, taco-slinging, late-night honky-tonk in the heart of Ch
Chef Paul Kahan and Chef de Cuisine Tom Van Lentes menu, inspired by authentic Mexican s
house-selected single barrel bourbon program. Housed in a defunct 1940's gas station, the t
& roll is selected and spun by our bar staff. The Big Star logo was taken from the 2003 paint
Tony Fitzpatrick, which he describes as blinking over the city of Chicago at night, illuminatin
Mr. Fitzpatricks works are in the collections of the Art Institute of Chicago, the Museum of Mo
Contemporary Art in North Miami.
David Dworshak is chef and partner; Anshul Mangal and Mario Ponce are managing partners;
Division in Wicker Park, Takito Kitchen features Mexican-inspired cuisine created by Executive
complementary beverage program led by GM/Partner Adam Weber. The menu features seaso
more with a focus on fresh ingredients and complex flavors, all tucked inside a homemade to
farmers and producers. Our main focus of artisanal tacos lends itself to endless possibilities o
from tacos, our plates are intended for sharing, geared towards a more creative and healthie
produced product as possible. I have several farms I work with, but also work with produce an
Gets their food from local farms - http://www.carriagehousechicago.com/our-cuisine/producer

of events
Located in a 1920s historic landmark building, The Bedford is rich with architectural history,
touches. Many original elements from the 1920s remain intact throughout the space. The un
safety deposit boxes and steel doors, offers a remarkable step back in time. Underground bu
experience. Enjoy a drink, small bite, or dinner and music. Sip on signature cocktails in the on
sleek bar or enjoy delectable cuisine in the intimate dining room. Each space offers a unique
Carriage House is sister property
Gets food from Slagel, Nichols, Three Sister farms and mushrooms from River Valley. Rick Or
freshest available foods from the Midwest with my Mexican heritage. Our menu reflects my e
education from Kendall College and my travels abroad. As a cook, you always dream of owni
would be able to include all the things I love under one roof; meaningful food, antiques, and w
story of antique taco comes with many drafts but the goal has always been the same, To Eat
31, 2015
Plenty is a neighborhood tailored, locally focused grocery and deli. We cater to health conscio
diets; and support regional farmers, urban food projects and small batch producers. E-mailed
menu reflecting our heritage as well as the origin of the name, which means cinnamon in gre
menu. A refreshing take on mamas recipes and delivered to you just the same way, with lov
corporate citizen by making substantial and significant contributions in order to strengthen th
of the Chicago community. Kanela recognizes the importance of many social causes, but we
be greater. Since 2010, when Kanela first opened, our giving has been directed toward mitig
Taus Authentic is named for three Taus generations - my father, grandfather, and great grand
develop a love for cooking at a young age. My great grandfather owned a farm in Illinois so g
I spent a lot of my childhood in the kitchen with these three great men, and never would hav
everything. Our dishes consist mostly of modern French cuisine with global flavors inspired b
a large seafood selection like raw diver scallops with warm truffle vinaigrette, poached quail
choy in a red coconut curry broth. We have a variety of meat dishes like a veal cheek 'pot-au
and olives, and a flat iron beef with chimichurri spice, radish-fennel slaw, and roasted fingerli
the last few years on the menu. We use a special blend of ground chuck and short rib and se
on a housemade Czech dill roll. We also have a great fried chicken I make from an aunt's rec
over 20 years ago sourcing locally has always been important. We utilize local farms and pur
of wines that pair really well with our menu, and an extensive beer program with a lot of uniq
offer some great classic cocktails (with a twist) utilizing a lot of artisanal liquors. Supports Th
Bowling Green, Missouri native Mike Galen came to The Bedford in February 2013. After
studying Culinary Arts at Le Cordon Bleu in Minneapolis, Minnesota, Galen spent four years
in Colorado honing his skills at The Little Nell in Aspen. He moved to Chicago to assist in
opening Rootstock Wine Bar and Three Aces, where he worked as sous chef. This position at
The Bedford is his first as chef de cuisine. Galen oversees kitchen operations, manages
staff, and works with chef Mark Steuer to develop new menu items at The Bedford. His
straightforward approach in the kitchen brings a fresh and exciting perspective to their
modern, supper club-inspired menu. Galen brings the farm-to-table philosophy that formed
in his youth in rural Missouri and valuable connections with local farmers.
Ashley Ortiz - Antique Taco is a combination of everything we love: flavorful food, antique
style, and the comfort of home. When thinking of how to design Antique Taco, I knew
incorporating antiques in the restaurant was a must. Besides the instant beauty of an old
scale or grandma's china, you get a story. The history behind each antique can often be the
best part. Having been an event planner for the past seven years, I consider every meal as
a celebration. Each detail is thought out, reviewed, and then simplified. It is the detail that
people remember but also the simplicity. The story of Antique Taco is a simple one, find
what you love and do it!
Name
Address
City
The Bristol
2152 N. Damen
Chicago
Birchwood Kitchen
2211 W. North Ave.
Chicago
Red Door
Roxie's by the Slice
2118 N. Damen
1732 N. Milwaukee
Chicago
Chicago
Handlebar
Chicago
Hot Chocolate
1747 N. Damen
Chicago
The Southern
Belly Shack
1840 W. North
1912 N. Western
Chicago
Chicago
Chop Shop
2033 W. North Ave.
Chicago
Trencherman
2039 W. North Ave.
Chicago
Olivia's Market
2014 W. Wabansia
Chicago
24 Karrots
2004 W. Armitage
Chicago
Presidio
1749 N. Damen
Chicago
Website
Phone number
http://www.thebristolchicago.com/
773-862-5555
http://www.birchwoodkitchen.com
773-276-2100
http://reddoorchicago.com/
http://roxiesbytheslice.com
773-697-7221
773-384-9546
http://hotchocolatechicago.com/
773-489-1747
http://www.thesouthernchicago.com/
http://www.bellyshack.com/
773-342-1840
773-252-1414
http://www.chopshopchi.com/
773-537-4440
http://www.trenchermen.com/
773-661-1540
http://www.oliviasmarket.com/
773-227-4220
http://www.24karrotsjuice.com
773-770-3865
http://www.presidiochicago.com
773-697-3315
E-mail 1
info@theBristolChicago.com
info@birchwoodkitchen.com
troy@reddoorchicago.com
contact@roxiesbytheslice.com
info@hotchocolatechicago.com
info@chicagochopshop.com
pat@trenchermen.com
info@oliviasmarket.com
Email 2
Email 3
mgnau@bhospitalityco.com
sean@bhospitalityco.com
events@hotchocolate.com
bryan@oliviasmarket.com
Owner 1
Owner 2
Owner 3
Philip Walters
John Ross
Troy Graves (chef/partner)
Pat Sheerin - chef
Billy Maheras
Joy Maheras
Owner 4
Notes
Chris Pandel is also executive chef; David Johnston is general manager; The Bristol is an Ame
Neighborhood. The Bristol has become a staple for Chicagos local dining crowd, off-duty che
dinner or Sunday brunch. The menu features handmade pasta, charcuterie, farm-fresh produ
Beverages include handmade cocktails, a wine list featuring over two hundred producers, an
second floor features a spacious private room built for any number of events, from business d
The Bristol will be met with a smile, warmed with hospitality, and filled with great food and d
of quality and sustainability. Our partners - the farmers, foragers, and artisan craftsmen are d
sell to us, as we are in using their ingredients to make the best food we can. Sean Pharr is ex
http://www.thebristolchicago.com/sources/
Our approach to dining is simple- to balance thoughtful dishes with a casual, inviting environ
Every day we slow-roast our meats, make condiments from scratch, and bake off house mad
season and we partner with local farms and producers on a variety of our menu items.
Supports local farms! - http://reddoorchicago.com/about/the-local-folks-we-proudly-support/;
Christopher Peckat, Bucktowns latest bar and eatery features global comfort food flavors wit
organically sourced craft cocktail program. Gets some of their food from Nichols Farms - http
Farm
Listed on Hogsalt
casual neighborhood restaurant with a full-service bar and beer garden. We recycle, brew fa
produce from local farms. Handlebar has been serving up food, booze and good times in Wick
Welcome to Mindys HotChocolate Restaurant and Dessert Bar. While we know that you have
ourselves to exceed your expectations in all areas of your dining experience. From the mome
to provide you with an atmosphere that is comfortable and relaxed with exemplary service an
locally-sourced food, drink and pastry. We constantly search for new and exciting purveyors,
network of artisan farmers and friends, we are able to connect the producer to the consumer
adventure.
The Southern is a central gathering place where the tallest order of the day is a cocktail, con
laid back way of southern life, this low-down Bucktown bar offers a deep selection of small ba
plenty of specialty drinks. When hunger strikes - as it always does when people get together
the bar on bar food. We use ingredients from local farmers and sustainable sources for dishes
shoulder and Charleston-style crab cakes. For bigger appetites, expect to find soul-satisfying
We are proud to serve locally sourced and responsibly farmed meats, dairy, and produce. All
purchase. Has a butcher shop, restaurant, bar, and event space; client of Sara Gasbarra
WE OPENED TRENCHERMEN in July of 2012. Though the baths have long since stopped steam
building's past within our space. But most important to us, we've kept that spirit of a social c
what Trenchermen is all about. Gets food from local farms; e-maild Pat on Sat., Feb. 21, 2015
possible. We get a lot of produce, eggs, dry goods, dairy and meat through local foods http:/
http://www.naturaldirect.com/. Additionally we utilize: Heritage Prairie, Green Acres, Three Si
CDK
Opened in 2004 by native Chicagoans, Bill and Joy Maheras, Olivias Market is a neighborhoo
ideas, the concept of Olivias Market was born out of necessity. After living briefly in New York
fell in love with the Bucktown neighborhood. The variety of shops and restaurants in Bucktow
exception a grocery store. Inspired by the specialty food stores and corner groceries in NYC
Joy opened Olivias Market. Our mission is simply to provide excellent customer service and
neighborhood shopping. E-mailed Bryan on Wed., Apr. 22, 2015
Almost 50 years ago Lou Kamps Sr. became interested in juicing and improving his health. H
wanted to do more to feel and look better. He wanted to live a long, healthy, pain free life. P
preached about it and Lou wanted it. He bought an Acme juice extractor, started juicing, cha
Naturally his friends and family thought he was a bit eccentric. After all, it was the 60s. Fas
everyone did. Who juiced? Who bought carrots in 50 lb. bags? Even though the positive res
habit of juicing regularly, Lous son, Ken, was still reluctant to try juicing. Teenagers are often
parents. But when other teens started making comments like, I wish my parents were as ac
as good as he does at his age a bell went off. Ken started using the Acme juicer that his Da
has made a big difference in his general health, sleep, digestion, and energy level.
This cocktail-focused lounge in the old Bluebird space keeps things California breezy with exp
West Coast-leaning beverage program. Pick your poison from a selection of CA wines, beers,
as the Tommys Margarita and Pisco Punch. The food menu (crafted by Chef Shaun Connolly)
ingredients like sunchokes, kumquats, and Meyer lemon adding interesting touches to dishes
Our food and beverage menus are inspired by culinary philosophies and tradition from Northe
Presidio of San Francisco is a National Park with spectacular vistas of the Golden Gate Bridge
formerly a US Army Post - controlled by the United States since 1846. Prior to that it was a Sp
w/Jennifer on Wed., May 27, 2015
Pastry Creator, Mindy Segal, specializes in contemporary American cuisine, believing that qu
to the development of a great dessert. Segal places a modern twist on traditional classics. He
showcased in such desserts as One Banana Two Banana and Cake-n-Shake have prompted cr
tremendous respect for her ingredients, organizing her plates according to the combination o
rather than appearance alone. Chef Segals early professional positions placed her in some o
the country. After graduation from Kendall College, Segal took her first position at Chicagos A
Contino whom Segal considers her most important influence. She continued to refine her cra
prestigious venues as Spago, Gordon, Charlie Trotters and MK. Segal has also developed des
restaurants in Chicago. Among her many accomplishments, Segal won the Jean Banchet awa
Chicago, Chicago Magazines Pastry Chef of the Year and for two consecutive years the Time
Best Pastry Chef. In 2007, 2008, 2009, 2010 and 2011 The James Beard Foundation honored
Outstanding Pastry Chef in the country. She has been featured in numerous magazines and n
appearances on several television shows. Chef Segals solo venture, HotChocolate Restauran
culmination of her 20 years of creativity and passion for the culinary experience. The urban c
food and desserts inspired by seasonal and local ingredients. HotChocolate has an innovative
and educated service with a mission to constantly exceed the diners expectations. It is a full
truly inspired by all aspects of the localvore movement.
Like Ken, it took his son Anthony a while to start juicing. Juicing was for Grandpa and Dad. B
and now he also enjoys the benefits of regular juicing. They decided to share their passion fo
fare. The idea of 24 Karrots was born. Anthony now manages/operates 24 Karrots Bucktown
to offer homemade, natural, cold-pressed juices, smoothies, salads, wraps, acai bowls and or
reasonable prices possible. We are committed sharing the priceless gift of high levels of hea
Name
Address
City
Commonwealth
2000 W. Roscoe St.
Chicago
Village Tap
Delicious Caf
2055 W. Roscoe
3827 N. Lincoln
Chicago
Chicago
Website
Phone number
http://www.commonwealthchicago.com/
773-697-7965
http://villagetap.com
https://www.facebook.com/pages/delicious/48874171983
773-883-0817
E-mail 1
matthewbaldino@gmail.com
mike@villagetap.com
Email 2
Email 3
Owner 1
Owner 2
Owner 3
Owner 4
Notes
Gets all meat comes from Slagel; tries to get the rest of the food from local bread; gets bread
Led by Chef Julia Helton, our food menu has an emphasis on fresh, sustainable meats and pro
Family Farms, Urban Till, and Miller Farms. The objective is to offer fresh food to our guests w
menu mirrors what our guests have come to expect from our beer list; for our friends and ne
Menu. Well always have grilled cheese sandwiches, chicken strips, and cheese quesadillas
restaurant
Cozy, artsy coffee shop serving pastries, smoothies, salads & sandwiches with many vegan o
Name
Address
City
Longman and Eagle
2657 N. Kedzie Ave
Chicago
Table, Donkey, and Stick

Analogue
2728 W. Armitage
2523 N. Milwaukee
Chicago
Chicago
Cellar Door Provisions
3025 W. Diversey Avenue
Chicago
Parson's Chicken and Fish
2952 W. Armitage Ave.
Chicago
Fat Rice
2957 W. Diversey
Chicago
Lula Caf
2537 N Kedzie Ave
Chicago
Dill Pickle Co-op
3039 W. Fullerton Ave.
Chicago
Lost Lake
3144 W. Diversey
Chicago
Owen and Engine
2700 N. Western
Chicago
Chicago Diner

Milwaukee
Chicago
Website
Phone number
http://www.longmanandeagle.com
773-276-7110
http://tabledonkeystick.com
http://www.analoguechicago.com
773-486-8525
773-904-8567
http://www.cellardoorprovisions.com
773-697-8337
http://www.parsonschickenandfish.com/
773-384-3333
http://www.eatfatrice.com
773-661-9170
http://lulacafe.com
773-489-9554
773-252-COOP
(2667)
http://dillpickle.coop/
http://www.lostlaketiki.com/
http://www.owenandengine.com
773-293-6048
773-235-2930;
773-750-3141
(cell for Kitty)
773-935-6696
(Halsted); 773252-3211
(Milwaukee)
E-mail 1
info@longmanandeagle.com
matt@tabledonkeystick.com
events@analoguechicago.com
cellardoorprovisions@gmail.com
info@parsonschickenandfish.com
locofood@gmail.com
eat@lulacafe.com
meat@dillpickle.coop
jtootla@gmail.com
kkopp@owenengine.com
Email 2
Email 3
shelby@youmeusnow.com
events@lulacafe.com
jade@lulacafe.com
info@lostlaketiki.com
Owner 1
Owner 2
Jared Wentworth
Matthew Sussman
Jason Hammel
Amalea Tshilds
Owner 3
Owner 4
Notes
Longman & Eagle partner Jared Wentworth espouses traditional cooking techniques when exe
emphasis on sourcing the finest local ingredients the region has to offer. This farm to table, n
ever-changing menus that are both adventurous and sublime, featuring items that exemplify
dishes offered at fair and reasonable prices. Executive Chef Matthew Kerneys cooking is an
are considerate, deliberative and flavorful.
Located on the edge of Logan Square, Table, Donkey and Stick is a neighborhood restaurant o
beer, wine and spirits honoring the eating and drinking traditions of the Alps. The restaurant
restaurants in the city by Chicago Magazine, Fodors and the Zagat guide and was rewarded
Manley's menu features creative, seasonally driven dishes inspired by the mountain cuisines
and Slovenia. The menu includes a rotating selection of chartuterie and artisan cheeses. The
animals whenever possible, and all breads and charcuterie items are made in-house. Suppor
Analogue proudly supports local farms including Mick Klug Farm, Slagel, Three Sisters, and W
Cellar Door Provisions are three people who never wanted to own a restaurant. Tony was purs
food and wine and digging deep into the craft of naturally leavened breadmaking; Ethan was
his 20s (Binkleys most of note); Justin was learning how to make food production and prepa
and his own Thurk) and abroad during an internship at Noma. There is a food cooperative in
tiny store, but the produce is outstanding and the collective vibe is really something. Chattin
thinking: what if we made some bread together, did some dinners together, and what if we re
and took the time to make the food we serve up something worth gathering around.
Another project from Land and Sea Dept., Parsons Chicken & Fish affectionately references t
Side of Chicago, and found in cities, coasts and regions across the country - the sorts of place
satisfy big appetites. Working against larger culinary trends, were intent on demonstrating t
and quickly, but also delectably, using judicious, locally sourced, quality ingredients. Which i
and eats can be affordable, delicious, local and quick, when needed. Oh, and super fun, too!
Molly Cronin, office manager, e-mailed back on Tues., Mar. 10, 2015 and said "We work with L
local farms to supply ingredients to restaurants in the Chicago area. We also work with other
peak growing season."
Jason is executive chef; On September 2, 1999, Lula Cafe opened in a small storefront on Ked
a dented batterie of thrifted pots and pans. Today, stretching three storefronts, it is the found
Square culinary community and a celebrated forerunner of the farm to table movement in C
Has Mint Creek Farm products; Andy in meat department gave his e-mail
Part of Land and Sea; part of same ownership group as Longman & Eagle and Parson's Chicke
strewn island hut, Lost Lake evokes both the glamorous tropical escapism of 1930s Hollywoo
world's first tiki bar the original Dons Beachcomber Cafe. Located next door, Thank You
delivers food to the tables and barstools of Lost Lake. Thank You serves a tightly edited menu
wok hei, or the breath of the wok, that allows the extreme heat of the wok to fortify each d
takeout food that transcends the usual with flavors that are fresh, bright, and alive and the
E-mailed Justin (chef) on Wed., May 27, 2015
Local farms listed - http://www.owenandengine.com/food-drink/; Kitty Kopp is event coordinat
containers are bio-degradable. We also use only FSC and Rainforest Alliance certified office p
waste oil. E-mailed Michael on Sat., Sept. 5, 2015
Located at 3025 W. Diversey in Logan Square, Cellar Door Provisions seats 20 and serves bre
lunch Wednesday through Sunday. The spirit is collaborative as can be that of a collective,
is the food, coming almost entirely from local farmers whom we know personally (one of our
farmers trades us flour for bread) or from our garden across the street. Inspired as much by t
Lavender plant in Tonys garden as we are by the likes of Elizabeth David, Edward Harris Heth
Bras, Tartine, Alice Waters, and Magnus Nilsson, our food is focused on simple and light prepa
vegetables sensibly supplemented with some of the best local meats. Cooking for us is all
encompassing, engages all of the senses, starts from the very basics of making your own vin
leaven, and above all is first and foremost about people, their well-being, and their being in t
company of each other.
and family members alike scoffed at the idea, some vehemently. Its like we were going aga
pie and mom and the whole thing, Hornick recalled. Big shot advertising guys came in and
pissing against the wind. Their answer was to create an atmosphere as American as mini m
decorating the place with vintage ads and neon lights and serving up heaping helpings of com
but without the meat. Instead of burgers, we have veggie burgers, explains Kauchner, who
with a long line of collaborators in the kitchen, created the Diners menu and authored The C
Diner cookbooks. Instead of french fries we serve home fries, she adds. They also offer veg
milkshakes, a Radical Reuben with homemade seitan in place of corned beef, biscuits & vege
gravy, and Not Dogs for the kids. The restaurant fits the vegetarian mold about as little as it
do. Hornick was lured into the vegetarian lifestyle and into Kauchers life while working
unsatisfied. He began eating natural foods for health reasons and soon became a regular at t
Breadshop Kitchen, a local hippie haunt where Kaucher was slaving away baking bread. I jus
eating there, he explained. I thought it was somewhat the wave of the future. One day he
dishwasher wanted sign and was inspired. He quit his job at the Board and, despite warnin
Breadshop could soon go under, he got to work. I came in as a dishwasher and after two we
the owner I thought I could save the place, he said, adding that since his background was in
saw it as a worthy challenge. And it worked, for a time. When Mickey came in, it was the firs
place made a profit, Kaucher recalls, shaking her head, and he didnt even know what a ca
I thought, this guy is going to manage the restaurant? Nevertheless, eventually Mickey lef
personality conflicts. The business went under shortly thereafter and Kaucher decided to leav
for California. Although the two werent yet romantically involved, she says when she told hi
he said, Someday Ill find you, wherever you are, and well open a restaurant. A few years l
returned to Chicago, and he did.
Name
Address
City
Uncommon Ground
3800 N. Clark St. or 1401 W.

Devon
Chicago
Acre
5308 N. Clark
Chicago
Anteprima
5316 N. Clark
Chicago
Big Jones
5347 N. Clark
Chicago
Hopleaf
5148 N. Clark
Chicago
Coop Sauce and Sauce

Bread and Kitchen
6338-40 N. Clark
Chicago
M. Henry
5707 N. Clark
Chicago
Website
Phone number
http://www.uncommonground.com
773-929-3680
(Clark) or 773465-9801
(Devon)
http://www.acrerestaurant.com/
773-334-7600
http://anteprimachicago.net
773-506-9990
http://bigjoneschicago.com/
773-275-5725
http://hopleaf.com
773-334-9851
http://coopsauce.com; http://sauceandbread.com/
773-942-6384
http://www.mhenry.net/index.html
773-561-1600
E-mail 1
Michael@uncommonground.com
info@sauceandbread.com
CustomerService@mhenry.net
Email 2
brian@uncommonground.com
Email 3
Owner 1
Owner 2
Owner 3
Mike Bancroft
Owner 4
Notes
Certified by the Green Chicago Restaurant Coalition; Uncommon Ground opens the "First Cer
Brewery; 4-Star Certified by the Green Restaurant Association - http://dinegreen.com/custom
ID=REST10577&featured=yes&safaribrowser=yes; Green Seal certified http://www.greenseal.org/FindGreenSealProductsandServices/RestaurantsandFoodServices.as
http://www.slowfoodchicago.org/index.php/connect-with-the-community/snail-of-approval/; W
http://illinoiscomposts.org/we-compost/restaurants; http://www.uncommonground.com/pages
Your neighborhood farm-to-table restaurant. Celebrating the rich diversity of American food a
almost exclusively from small family farms in the midwest. Our beers, wines and spirits are m
is seasonally focused. Much of our service staff are Cicerone Certified. Our locally sourced an
butchered in-house. Our casual dining room features a spectacular Brunswick bar as well as
listed - http://www.acrerestaurant.com/WHERE_WE_GET_OUR_FOOD.html
We serve honest-to-goodness, Italian home-style cooking, skillfully prepared with respect for
menu changes often, based on whats best in the market. Our bias is toward local and organi
food comes from recipes we've learned in homes throughout Italy. You're not likely to find ma
primarily governed by the seasons. The menu changes from week to week--when the season
with something better. We search out the best ingredients we can locate, preferring local an
have our own sources here and in Europe for several key ingredients.
We feature Southern heirloom cooking with a focus on sustainably grown heritage and heirloo
contemporary American kitchen techniques. Chef & co-owner Paul Fehribach's vision is forwa
and diverse heritage that is the Southern kitchen, using the ark of history to bring you food t
Paul Fehribach is Executive Chef and co-owner of Big Jones. Throughout his career Paul has s
movements. "I do what I do because I want to see nutrition, sustainability, and humane treat
which we judge food - not cheap price, industrial consistency, or marketing dollars spent. We
animal friends better." Gets some of their food from Nichols Farms - https://www.nicholsfarm
Gets food from Gunthorp farms; gets food from sources within 200 miles; e-mailed on Sun., M
Mar. 8, 2015 and gave list of local farms
Before there was Co-op Sauce, there was Co-op Image, a free arts and entrepreneurship orga
Boss) started with Chicago youth. Mike and the kids needed to raise funds to sustain the prog
bottle and sell hot sauce to restaurants and at farmers markets. In a few years time, Co-op S
legitimate business that was growing fast and furious. The operation no longer bottles hot sa
own caf and retail location in Chicagos Rodgers Park neighborhood. The only thing that has
its crafted in small batches with hand picked ingredients sourced straight from farmers in th
Mikes very own imagination, utilizing techniques including fermentation and barrel aging. Ob
Boss takes inspiration from the farm-fresh ingredients to create flavors that enhance food, ra
m.henry offers globally inspired, new american style cooking. we prepare all our food from th
available, using locally produced & organic products whenever possible. in our kitchen we em
creating each dish. at the same time, we recognize that life is also about maintaining a balan
and delightfully rich items side by side on our menu. E-mailed on Fri., May 8, 2015
We proudly use only whole animals for all of our pork, poultry, and game. All charcuterie, sau
in house. Our fresh dairy is by Kilgus Farmstead and non-homogenized. All eggs are by Moore
IL or Ellis Family Farm, Benton Harbor, MI. All preserves and pickles made in house from local
fruits during peak season. All pork, chicken, duck, and rabbit by Gunthorp Farm or Slagel Fam
Mint Creek Farm, Q7 Ranch, or Slagel. Field corn (hominy and cornmeal) by Three Sisters Gar
Spence Farm in Fairbury, IL. Corn grits and a dozen+ heritage grains by Anson Mills in Colum
Carolina Gold Rice and rice flour by Carolina Plantation in Darlington, SC. Aromatic rice by So
AR (certified organic.) Fruits and vegetables from more than two dozen local farms in season
Crab, sustainably wild caught American blue crab. We are a Shedd Aquarium Rite Bite Sustai
serve sustainable seafood. Please ask us about individual products or farms, our suppliers ar
Supports Growing Power
Co-op Sauce was once part of a non-profit membership organization called Co-op Image (whi
driven youth arts education and entrepreneurship organization). When Co-op Image began m
organization could not afford to grow out the sauce business, so Mike made an investment to
independent entity. Now, the social entrepreneurship B-Corp employs five Chicago youth par
seasonally. Though its business, Co-op Sauce continues to generate tens of thousands of dol
arts programming, and has brought thousands of much needed dollars to local growers and f
officially a Co-op, Co-op Sauce is proud of its holistic and cooperative approach to social entr
Bread Kitchen is collaboration between Co-op Sauce and its long time partner in the kitchen,
in bread and pastry. Sauce and Bread is your your one-stop-shop for all things Co-op and Cru
sample our unique products with sandwiches, soups and other caf fare made with the finest
lucky, you just might get a tour of Co-ops production facility next door. If youre really lucky,
the table for our monthly Stew Supper Club.
Sauce and Bread Kitchen is a bakery and cafe on Chicago's North Side. A product of Co-op Sa
Crumb Chicago, Sauce and Bread emphasizes local ingredients and house-made fare, so eve
you see on the menu has been crafted by hand. Fast food it is not. Stop by for a sip of Stump
Dark Matter brewed coffee, a bite from the bakery, or to lunch on a hearty sandwich from ou
menu. If you consider yourself a culinary connoisseur, be sure to check out the Stew Supper
monthly dining event.
Name
Address
City
Carnivore
1042 Pleasant
Oak Park
Kinder Hook Tap
800 S. Oak Park Ave.
Oak Park
The Buzz Caf
905 S. Lombard Ave.
Oak Park
Lake Street Kitchen + Bar
1101 Lake Street
Oak Park
Marion Street Market
100 S. Marion St.
Oak Park
The Sugar Beet Co-op
812 W. Madison
Oak Park
Website
Phone number
http://www.carnivoreoakpark.com/info/
708-660-1100
http://kinderhooktap.com/
708-434-0373
http://thebuzzcafe.com/
708-524-2899
http://www.lakestreetkitchenbar.com/
708-383-5253
http://marionstreetmarket.com/
708-725-7200
https://sugarbeetcoop.squarespace.com/our-story/
E-mail 1
info@carnivoreoakpark.com
thebuzz@thebuzzcafe.com
bbohning@outlook.com
cheryl@sugarbeetcoop.com
Email 2
Email 3
gm@sugarbeetcoop.com
Owner 1
Owner 2
Marci Hughes
Kristin Graham
Owner 3
Cheryl Muoz, Founder Chris Roland, GM
Owner 4
Notes
Farm-to-table meat and fish in the heart of downtown Oak Park's Pleasant District. Now that
selection of meat, fish and produce that is sustainably raised or farmed, and as local as is po
with modern farms that improve on traditional farming methods; our beef is raised in uncrow
pasture and non-GMO, pesticide free, house grown and mixed grain. Our everyday hogs are
same farm. Our animals never see a feed lot for "finishing" and live their whole lives on the
from sustainable wild fisheries or sustainable farms, where fishermen are taking pro-active m
consumer and the future.
The Kinderhook Tap is YOUR neighborhood bar and grill offering comfort food in a casually so
consists of high quality food including sustainably raised grass fed beef and all natural chicke
humane way and given no hormones or antibiotics. The Kinderhook Taps owners are Marci H
20 years of producing experience at The Oprah Winfrey Show and are ecstatic to have opene
Their menu supports local farmers and eco-conscious eating including local grass fed beef, G
chicken and pork. Even their hand-cut fries are cooked in non-trans fat oil!
Founded in 1998 by Laura and Andrew Maychruk, Buzz Caf is a place that IS Oak Park. We b
ties that bind, and the caf embodies those ideals wholeheartedly. For the past 15 years Buz
Arts District showcasing local art and music, serving as a community center and serving delic
sourced, organic, vegan and vegetarian foods as well as fair trade coffees from around the w
We Compost Gold Partner - http://illinoiscomposts.org/we-compost/restaurants
Lake Street Kitchen + Bar servesan eclecticmenu that is farm-to-table, seasonal,fresh, and
offeringlunch,dinner, andlate night dining.The menu offerings come from a melting pot of
restaurant'sOak Park community---and range from American comfort food to mediterranean,
Kurosaki is chef
head chef; e-mailed Brett on Sun., Feb. 22, 2015
The Sugar Beet has been in the works by members of the community since the beginning of
came together and decided that the Oak Park, Austin, and surrounding communities needed
that would provide a neighborhood source for local, sustainable, healthy foods and a way of c
customers.
the way it
was meant
to be
humanely,
with care
and grassfed. We are
proud to be
in
partnership
with a
dedicated
family who
gives our
customers
an amazing
product. You
can learn
more about
their story at
Seven Sons
website!
Local farms
and vendors
listed
incluing
Gunthorp
and Seven
Sons Farms
Name
Address
City
Boltwood
804 Davis St.
Evanston
Blind Faith Caf
525 Dempster St.
Evanston
Quince at the Homestead
1625 Hinman Ave
Evanston
Homestead Meats and Deli
1305 Chicago Ave.
Evanston
Bennison's Bakery
Sophie's Great Food
1000 Davis St.

2901 Central St.
Evanston
Evanston
Found Kitchen and Social

House
Chef's Station
1631 Chicago Avenue

915 Davis St.
Evanston
Evanston
Campagnola
Union Pizzeria
815 Chicago Ave.

1245 Chicago Avenue
Evanston
Evanton
Bistro Bordeaux
618 Church St.
Evanston
Frontera Fresco

Evanston
Chicago,
Skokie,
Evanston
Hewn
810 Dempster St.
Evanston
Website
Phone number
http://boltwoodevanston.com/
847-859-2880
http://www.blindfaithcafe.com
847-328-6875
http://www.quincerestaurant.net
847-570-8400;
847-570-8415
(direct to
Connie); 847570-8416 (direct
to Andy)
https://plus.google.com/114822700064708146628/about?
gl=us&hl=en; https://www.facebook.com/pages/HomesteadMeats-Evanston/543500949048038?sk=timeline
847-868-8040
http://www.bennisonscakes.com/
http://www.sophiesgreatfood.com/
847-328-9434
847-859-2723
http://www.foundkitchen.com
http://www.chefs-station.com
847-868-8945
847-570-9821
http://www.campagnolarestaurant.com/
http://www.unionevanston.com
847-475-6100
847-475-2400
http://www.creperiestgermain.com/lebistro/index.html
847-424-1483
http://hewnbread.com/
847-869-HEWN
(4396)
E-mail 1
info@quincerestaurant.net
bennisonsbakery@gmail.com
chefsstation@gmail.com
heather@unionpizza.com
julie@hewnbread.com
Email 2
Email 3
Owner 1
Owner 2
John Kim
Brian Huston
Tina Warnke
Amy Morton
Owner 3
Pascal Berthomieux
Rick Bayless
Ellen King
Julie Matthei
Owner 4
Notes
Back in early 2012, John Kim was working as co-owner of The Brothers K Coffeehouse in Evan
Cuisine of The Publican in Chicago. Brian was (and still is) a loyal customer of The Brothers K
the possibility of opening a restaurant in Evanston. John was just looking for advice from som
know if Brian thought the idea was crazy. Brians response surprised John. Not only did Brian
with John. Supports Growing Power; Brian Huston left Publican; Lists local farms! - http://boltw
http://www.blindfaithcafe.com/green-restaurant/; Certified by the Green Chicago Restaurant C
http://illinoiscomposts.org/we-compost/restaurants; black beans from Three Sisters Farm in IN
who get their food locally whenever possible
Motto is executive chef; Connie Warnke is office manager; Gets their produce from the farme
getting all of their food locally; Gets some of their food from Nichols Farms - https://www.nich
Sources from Local Foods
Bennisons Bakery has been a North Shore institution since 1938, earning a reputation as a h
European style pastries, cookies, and custom decorated cakes. Larry Bennison brought his b
in 1938. His Dairy State roots led to high quality offerings in the bakery, made with cream,
eggs. Guy Downer, who had worked for Standard Brands and sold coffee to Bennison's origin
family in 1967 and took over operations, continuing on the traditions started by Larry Bennis
maintaing the high quality that people had come to expect. Gets their food from local source
back that day: We try our best to use local ingredients when we can, but there are certain thi
summer we do 5 farmers markets and will use the fruit vendors for our products that we sell
used seedling fruits.
Founds social mission, to hire and train people coming out of homelessness as a stepping
fundamental to our philosophy. The restaurant also stays mindful of the environment by repu
and supporting Evanston-area farms and businesses whenever possible. Supports growing p
Gets food from Heartland Meats
We proudly use locally grown and organic products whenever they are available: Seedling En
Three Rivers, MI, Kinnikinnick Farm - Caledonia, IL, Plapp Family Organics - Malta, IL, Pinn-Oak
IA, Joseph's Finest Meats - Chicago, IL, Nueske's - Wittenberg, WI
Sister restaurant of Campagnola
Inspired by the renowned style of restaurant that bears its name, Bistro Bordeaux offers an a
other amid the bustle of downtown Evanston, IL. Executive Chef Rene Lorenzano, creates the
steak frites to croque madame and blanquette de veau. Guests can also find whole roasted p
and an ever-changing preparation of foie gras all in the name of seasonal ingredients from lo
http://www.creperiestgermain.com/lebistro/bb_purveyors.html
Mexican delicacies, all time-honored recipes made with natural ingredients and all priced $7.
sandwiches with a variety of fillings such as beer-braised beef short ribs, chipotle chicken, ga
warm, open-faced sandwiches. Guacamole Bar: freshly made roasted tomatillo guacamole w
with salsa. Soups, salads, breakfast sandwiches, yogurt bar. At Frontera Fresco, we partner
sustainably-produced meats and dairy, organic produce, artisan breads, stone-ground tortilla
listed
Why the name Hewn? It all started on the coast of Maine in an 18th century house, while Elle
through the Society for the Preservation of New England Antiquities. The project involved dat
techniques. One way to date a structure is to look at the beams and determine if they were h
treasure when a hand-hewn beam was found inside the walls, meaning that a craftsman used
historic preservationist ended after working on the Maine Coast when she started to pursue h
her. Making bread is an ancient craft that relies on the hands of the baker. The word hewn is
Everything at Hewn is made in-house, from scratch daily. We source local and seasonal ingre
are at their peak. All of our breads are hand-mixed, hand-shaped and naturally fermented wit
ferment with wild yeast allows a richer, more complex flavor to develop. It also allows the glu
over time. The starter (levain/sourdough) was initially created by Ellen several years ago. O
starter every day. Each day our bakers mix the dough by hand, turning it every 30 minutes o
and placed into bannetons, where it rests overnight to rise naturally. In the morning, the bak
the start of the mix to the bake, the bread is fermented approximately 20 hours.
and a MEd
from Loyola
University
Chicago. She
worked in
college
admissions
and was the
Director of
Guidance at
a large Jesuit
high school
for several
years. Julies
experience
with several
construction
projects,
both
residential
and
commercial,
helped guide
the creative
remodeling
of Hewns
space with
repurposed
materials.
Name
Address
City
Slagel Family Farms
23601 E 600 North Road
Fairbury
Gunthorp Farms
435 N 850 E
LaGrange, IN
Cedar Ridge Farm
Elgin, IA
La Pryor Farms
3492 E 2179th Rd
Ottawa
Wisconsin Lamb
N5784 Johnson Road
Delavan
Turtle Creek Gardens

Werp Farms
N5105 Pinnow Road

7625 Davis Road
Delavan
Buckley, MI
Green Acres Farm
0400 W 400 South
North Judson
Genesis Growers
8373 E 3000 S Rd.
Moore Family Farm
St. Anne
Watseka
Deer Creek Organics
6846 S. 2500 E Rd.
St. Anne
Three Sisters Garden
2285 E. 1500 S. Rd
Kankakee
Seedling Fruit
6717 111th Ave
South Haven, MI
Mick Klug Farm
5795 Scottdale Rd.
St. Joseph, MI
Hillside Orchards
8198 Fleisher Lane
Berrien Springs, MI
The Talking Farm

Breslin Farms
Afterthought Farms
P.O. Box 6329

1700 Champlain St.
882 North 1700 East Road
Evanston
Ottawa
Owaneco
Anderson Farm
1575 Underwood Avenue
Muscatine, IA
Barrington Natural Farms
7 Crawling Stone Rd
Barrington
Bauer Custom Meats
PO Box 237
Mineral
Boru Farms
8225 IL Highway 26 N.
Freeport
Broad Branch Farm
RR 1 Box 44
Cedar Valley Sustainable

Farm
1985 North 3609th Road
Wyoming
Ottawa
Cock and Bull Farms
12100 Hoyt-Monken Road
Highland
Dearing Country Farms
16410 N 800 E.
Bloomington
The Dickman's Family Farm 6480S 14000W
Herscher
Flying S
Palestine
Forest Hill Farm
17594 E. 500th Ave
St. Olaf, IA
Freeman Bros. Ranching
1861 Arcadia Rd.
Jacksonville
Fresh Pasture Farms
1931 Kropp Rd.
Millstadt
Hedge Row Farm
Pine Manor Farms
Sullivan
9622 West 350
Orland, IN
Golden Rose Livestock
Woodstock
Growing N Grace Natural

Farm
23783 N. Field Rd.
Mediapolis
Hasselmann Family Farm,

Inc
23706 Harmony Rd.
Marengo
Nichols Farm
2602 Hawthorn Road
Marengo
Heritage Hills Farm
RR3, Box 113
Roodhouse
Heritage Prairie Farm
2N308 Brundige Road
Elburn
Hermann Cattle Co.
3759 N. Sleepy Hollow Rd.
Earlville
Historic Wagner Farm
1510 Wagner Road
Glenview
Mint Creek Farm
1693 E. 3800 N. Road
Stelle
700 East 107th Street
Chicago
C & D Family Farms
Dutch Farms
Bell & Evans
154 W. Main St.
Fredericksburg, PA
Honored Prairier Fellowship

of Farms
P.O. Box 415
Roanoke, IN
Hutchinson Farm
2193 Hutchinson Road
Coggon, IA
Seven Sons
P.O. Box 415
Roanoke, IN
Joseph Decuis Farm
6755 E. 900 S.
Roanoke, IN
(restaurant);
Columbia City, IN
(farm); Roanoke, IN
(inn)
Indian Creek Farm
2095 Arcadia Rd.
Jacksonville
Indian Valley Beef
11705 IL Highway 40
Buda
Irish Grove Farms
9027 Best Road
Pecatonia
Jake's County Meats
55721 Decatur Road
Cassopolis, MI
Johnson Buffalo Farm
425 N. 6th Ave.
Hoopeston
Joy of Illinois Farm
1689 CR 400E, RR 3
Champaign
Kate's Cottage Farm
120 N. Cramer Rd.
Elmwood
Little Bit Farm
1542 W. Polk
Charleston
Live Springs Farm
RR 3, Box 167
Carrollton
Loony Acres
PO Box 78 (not our farm address

or even the town our farm is
located)
Island Lake
Meadow Haven Farm
17380 575 E. St.
Sheffield
Meadow Oaks Farm
3635 W. 700 S.
Morocco, IN
Middlebrook Farm
6678 Forest Lawn Rd.
Three Oaks, MI
Granor Farm
3480 Warren Woods Road
Three Oaks, MI
P & E Mullins Local &

Sustainable Foods & Cured
Meats
424 E. Buffalo St.
New Buffalo, MI
Stutzman Family Farm
1620 Stoddard Ave.
Wheaton
The Moore's Family Farm
2013 N 1950 East Road
Watseka
Muller's Lane Farm
9767 Hickory Hills Rd.
Rock Falls
The Nadig Family Farm
9 N. Loves Road
Cortland
Nature's Choice Farm
9445 E. 5000 N.
Grant Park
Pasture's Delights Farm
4579 N. Salem Rd.
Decatur
Plum River Farm
5886 S. Loran Rd.
Pearl City
Q7 Ranch
22106 Anthony Rd.
Marengo
Roller Coaster Farm
PO Box 153, 12971 Roller

Coaster Rd.
Darlington, WI
Sonrise Farms
1330 E. 3000 North Rd.
Penfield
Sorensen's Heritage Farm
21661 Knob Prairie Rd.
Thompsonville
South Pork Ranch
32796 E 750 N Road
Chatsworth
SS Backwards Longhorn
Meats
34716 Sanders Rd.
Medora
Steiner Family Farm
12011 Miller Rd.
Tremont
Tallgrass Beef
107 E. Main or 400 West Erie

Suite 500 in Chicago
Sedan, KS
Tallgrass Prairie Farms
18378 State Highway 97
Petersburg
Ted Kapper Farm
13147 West Eldorado
Niantic
Thankful Harvest
5139 210th St
St. Holstein
Three Maples Farm
4703 Gilmore Road
Oswego
Three Spring Farms
1097 Perry County Rd. 330
Perryville, MO
Trail's End Organic Farm
20001 195th North Avenue
Putnam
Tuthill Farm
3540 Payson Road
Quincy
Vincent Family Farm
8133 Hendrickson Road
Rochester
Walkup Heritage Farm &

Gardens, Inc.
5215 Walkup Rd.
Crystal Lake
Wallace Farms
1531 74th St.
Keystone, IA
Hutchinson Farm
833 Post Road
Scarsdale
Zinniker Family Farm
N7399 Bowers Rd
Elkhorn
Crane Dance Farm
Middleville, MI
Creekside Natural Farm
1221 W. Bell Road
Minooka
Ludwig Farmstead Creamery 17591 N. 600 East Rd.
Fithian
Phil's Fresh Eggs
Forreston, IL
207 South Walnut Avenue
Prairie Fruits Farm and

Creamery
Champaign
Harvest Hills Farm
4062 South Rodden Road
Hanover
Wells Family Farms
4009 State Highway UU
King City, MO
MJ Ranch
3105 Wild Horse Rd.
Lawrence, KS
Green Dirt Farm, LLC
P.O. Box 74
Weston, MO
Windshadow Farm & Dairy
1824 66th St. (Evergreen Lane

Farm)
Bangor, MI and
Fennville, MI
MeadowWild Farm Alpine

Goats
Barnum, MN
Cloud Nine Farms
Crete
Hurley Farms or Shire Gate

Farm
3123 Wright Road
585-885-0791
Redball Enterprises LLC

JMB Cattle Co.
4413 Woodsonia Court Nw
Cedar Rapids, IA
Double Ewe Farm (division

of Scotdale Farms, LLC)
P.O. Box 112
Arena, WI
Circle B Ranch, LLC
RR2 Box 2824
Seymour, MO
D Central Farms
2224 Deep Cut Rd.
Woodstock
Seven Songs Organic Farm
Kenyon, MN
Emancipation Acres
Stoughton, WI
Platypus Flats Ranch
The Coney Garth
Jefferson, WI
Sunny Silver Maple Farm
Adel, IA
True Cost Farm
Montrose, MN
1 dr Acres
Prairie du Sac, WI
Double Creek Farm
Clayton, IL
Terrell Creek Farm
Fordland, MO
Grassfields Cheese
14238 60th Avenue (Grassfields

Cheese); 14380 60th Avenue
(Green Pastures)
Coopersville, MI
Willow Creek Ranch
E5702 Spring Coulee Road
Coon Valley, WI
Yellow Goat Farm
Ebersole Cattle Co.
270 County Road 66
Proctorville, OH
Kellerton, IA
Larry Schultz Organic Farm
Owatonna, MN
MdDowell Farms
Winchester, OH
Becker Lane Organic Farm
15346 Becker Lane
Red Barn Family Farms
3510 Park Drive
Dyersville, IA
Appleton, WI
Abbotsford Farms
Abbotsford, WI or
301 Carlson Parkway , Suite 400 Minnetonka, MN
Caveny Farm
Cedar Valley Egg Farm
1999 N 935 East Road

5141 22nd Avenue
Monticello, IL
Mount Auburn, IA
Cooper Farms
2321 Ohio 49
Fort Recovery, OH
Egg Innovations
420 County Road West
Port Washington, WI
Farmers Hen House
1956 520th St SW
Kalona, IA
Heartland Meats
204 E. US Hwy 52
Mendota, IL
Herbruck's Poultry Ranch
6425 Grand River Avenue
Saranac, MI
Nature Pure LLC
26586 St. Rt. 739 P.O. Box 127
Raymond, OH
Opal Foods
Peck's Feed & Grain
1100 Blair Ave.

County Highway Jj
Neosho, MO
Spring Green, WI
Rose Acre Farms
P.O. Box 1250
Seymour, MO
Weaver Brothers
895 E. Main St.
Versailles, OH
Living Earth Farm
23707 East Autumn Road
Farmington, IL
Spence Farm
Fairbury, IL
Stewards of the Land LLC
2959 N 2100 E Rd
Fairbury, IL
Terra Valley Farm
18275 O'Neil Road
Mineral Point, WI
City Farm
1204 N. Clybourn
Chicago
Living Water Farms
29699 E. 100 N. Rd
Strawn
Leaning Shed Farm
1845 Rocky Weed Rd.
Berrien Springs, MI
Earth First Farms
8335 Smith Rd.
Berrien Center, MI
Grass is Greener Gardens
W8473 Smock Valley Road
Monroe, WI
East Slope Farm LLC
n8905 West River Road
Manawa, WI
Trogg's Hollow
11577 Poplar Grove Road
Poplar Grove, IL
Tomato Mountain Organic
N7720 Sandy Hook Road
Brooklyn, WI
Corner Farm Chicago
Chicago
Ellis Family Farms

Eat Wild certified
Eat Wild Certified and
Certified Humane
Certified Humane and
Animal Wefare Approved
Global Animal Partnership
(GAP) certified
Humane Heartland Certified
Benton Harbor, MI
Website
http://www.slagelfamilyfarm.com
http://www.gunthorpfarms.com/
http://www.lapryorfarms.com/
http://www.wisconsinlamb.com/
http://turtlecreekgardenscsa.com
http://www.realtimefarms.com/farm/6344060/werp-farm
http://www.greenacresindiana.com/
http://www.genesis-growers.com/
http://www.moorefamilyfarm.com/
http://www.deercreekorganics.com/
http://www.greencitymarket.org/farmers/farmer.asp?id=45
http://seedlingfruit.com/
http://www.mickklugfarm.com
http://www.agrilicious.org/Hillside-Orchards
http://www.thetalkingfarm.org/
http://breslinfarms.com/
https://www.homegrowncow.com/farms/afterthought-farm
http://www.grassfedrecipes.com
http://www.barrington-natural-farms.com/
http://www.bauercustommeats.com
http://naimhe8.wix.com/borufarm
www.broadbranchfarm.com
http://cedarvalleysustainable.com/
http://www.cockandbullfarms.com
http://www.dearingcountryfarms.com
http://www.dickmans.net/
http://www.flyingsbeef.com/
http://www.foresthillfarm.com
http://www.freemanbrosranching.com
http://www.freshpasturefarms.com
http://www.farmfreshfoodstuffs.com/wsb/farmer-producer-page/hedge-row-farm/
http://www.pinemanorfarms.com
http://www.growingngracenaturalfarm.blogspot.com
http://hasselmannfarm.com/
https://www.nicholsfarm.com/
https://www.nicholsfarm.com/
http://www.heritageprairiefarm.com/
http://www.herrmanncattleco.com/
http://www.glenviewparks.org/facilities-parks/wagner-farm/
http://mintcreekfarm.com/
http://cdfamilyfarms.com/
http://www.dutchfarms.com/
http://www.bellandevans.com/content/farm
http://www.honoredprairie.com/
http://sevensons.net
http://josephdecuis.com/
http://www.indianvalleybeef.com
http://www.irishgrovefarms.com
www.jakescountrymeats.com
http://www.agrilicious.org/Johnson-Buffalo-Farm
http://www.littlebitfarm.net
http://www.livespringsfarm.com
http://loonyacres.com
http://www.meadowhavenfarm.com
http://www.meadowoaksangusgrassfedbeef.com.
http://www.middlebrookfarm.net
http://granorfarm.com
http://www.localnewbuffalo.com
http://moograssfarms.us2.list-manage.com/track/click?u=52967b0557070eed178b87398&id
http://www.mullerslanefarm.com
http://www.nadigfamilyfarm.com/
http://www.natureschoicefarm.com
http://www.pasturesdelights.com/
http://www.plumriverfarm.com/
http://www.Q7Ranch.com
http://www.sonrisefarms.net
http://www.sorensensheritagefarm.com
http://www.south-pork-ranch.com and http://midlifefarmwife.blogspot.com/
http://www.ssbackwardslonghorns.com
http://www.steinerfamilyfarm.com
http://www.tallgrassbeef.com
http://www.tallgrassprairie.com
http://thankfulharvest.com
https://threemaplesfarm.com/
http://www.threespringfarms.com
http://www.trailsendorganicfarm.com
http://www.tuthillfarm.com
http://www.walkupheritagefarm.com
http://www.wallacefarms.com/
http://hutchinsonfarms.net
http://www.zinnikerfarm.com
http://www.cranedancefarm.com
http://www.creeksidenaturalfarm.com/ or http://www.creeksidenaturalfarm.com/bl
http://www.ludwigfarmsteadcreamery.com/
http://www.philsfresheggs.com/
http://www.prairiefruits.com
http://www.harvesthillsfarm.org/
http://wfforganicbeef.com/
http://www.mandjranch.com/
http://www.greendirtfarm.com/
http://www.evergreenlanefarm.com/windshadow-farm-dairy/
http://www.meadowwildfarm.com/
http://shiregatefarm.com/
http://doubleewefarm.com/
http://www.circlebranchpork.com/
http://www.dcentralfarms.com/
http://www.truecostfarm.com/
http://www.grassfieldscheese.com
http://www.willowcreekfoods.com/
http://yellowgoatfarm.com/
http://ebersolecattle.com/; http://hub.yourtakeonbusiness.com/hub/ranch_farm?
w=1920;rh=http%3a%2f%2fgreenranchingmom.blogspot.com%2f;rd=1
http://www.lsofarm.com/
http://www.mcdowell-farms.com/
http://beckerlaneorganic.com/
http://www.redbarnfamilyfarms.com/
http://www.abbotsfordfarms.com
http://www.cavenyfarm.com
http://www.cooperfarms.com/
http://www.egginnovations.com/
http://www.farmershenhouse.com
http://www.heartlandmeats.com/
http://www.herbrucks.com/
http://www.naturepure.us/Home.html
http://www.opal-foods.com/
http://www.goodegg.com/
http://www.weavereggs.com/
http://www.livingearthfarm.com
http://www.thespencefarm.com/
http://www.thestewardsoftheland.com
www.terravalleyfarm.com
http://www.cityfarmchicago.org/
http://livingwaterfarms.net/
http://www.leaningshed.com
www.earthfirstfarms.com
http://www.grassisgreenergardens.com/
http://eastslopefarm.com
www.troggshollow.com
www.tomatomountain.com
http://www.cornerfarm.org
www.ellisfamilyfarm.com
815-848-9385
slagelmeats@live.com
260-367-2708
(home for Greg);
260-463-6239
(cell for Greg)
orders@gunthorpfarms.com; greg@gunthorpfarms.com
563-423-5153
815-228-8222
(cell for Kristin);
815-228-5013
(cell for Mark)
262-728-9629
262-441-0520
231-263-7239
Werpfarms@gmail.com
574-896-3830
greenacresindiana@gmail.com
815-953-1512
thegenesisgrowers@gmail.com
815-432-6238
815-427-6856
vegetables@deercreekorganics.com
312 399-5585
info@seedlingfruit.com
269-208-9334
mdklug@comcast.net
269-471-7558
847-425-5125
info@thetalkingfarm.org
breslinfarms@gmail.com
vicb66@gmail.com
217-824-7833
563-264-2209 or
563-554-1401
(cell)
mark@grassfedrecipes.com
847-387-3568
cliff@bn-farms.com
309-288-5110
info@bauercustommeats.com
815-291-9766 or
815-541-6662
naimhe@aol.com
309-695-2051
broadbranchfarm@gmail.com
815-431-9544 cdrvalleyfarm@gmail.com
618-972-4291
cockandbullfarms@yahoo.com
309-963-4932
farms@dearingdesigns.com
815-426-2154
djdickman@netzero.net
618-586-2488
563-783-2670
foresthillfarm@netins.net
217-473-7692
freebro@hotmail.com
618-719-1983
info@freshpasturefarms.com
217-543-3920
800-532-4186
x525 for Fred
fredl@millerpoultry.com
773-818-6627
goldenroselivestock@yahoo.com
319-572-9760
(Mike) or 9761
(Ivy) or 9762
(Mahlon)
mikesteinerfamily@gmail.com
815-572-4833 or
847-525-3590
Scott@HasselmannFarm.com
815-568-6782
217-414-1381 or
618-420-8377
fineforage@irtc.net
630-443-5989
630-234-1992
jarredherrmann@yahoo.com
847-657-1506;
224-521-2187
(direct to Todd);
224-521-2189
(direct to Sarah) Roxanne.Junge@glenviewparks.org
815-953-5682
574-772-5334 or
773-401-9759
(cell)
crystal@cdfamilyfarms.com
773-660-0900
support@dutchfarms.com
717-865-6626
877-997-9449
319-270-7471
877-997-9449
Hundnut@aol.com
260- 672-1715
info@josephdecuis.com
217-886-2552 or
217-473-5529
indiancreek3@yahoo.com
309-895-3581
coalcrk@yahoo.com
815-239-1325
jackie.de.batista@gmail.com
269-445-3020
jakescountrymeats@gmail.com
217-304-4965
johnson_farms2000@yahoo.com
217-863-2758
joyofillinois@yahoo.com
309-338-7876
potter_kate@hotmail.com
217-348-1406
littlebitfarm1-kathie@yahoo.com
217-942-5060 customerservice@livespringsfarm.com
815-308-5655
loonyacres@gmail.com
815-454-2320 or
815-303-3646
jeanne@meadowhavenfarm.com
219-869-0332
walker4@midwaynet.net
269-756-9778 or
269-357-5162;
269-357-5225
(cell for Bob);
269-357-5162
(cell for Janet)
janetschuttler@sbcglobal.net
269-944-6456
269-231-5138
localfoodco@gmail.com
877-269-5789
mail@moograssfarms.com
815-432-6238
moorefarm@annabarnesmedia.com
815-625-2607
mullerslanefarm@coiinc.com
815-748-3782
nadigfamilyfarm@gmail.com
815-472-2934
natureschoicefarm@yahoo.com
260-458-1040
marketing@pasturesdelights.com
815-443-9908 or
815-291-7797
puregrassfedbeef@gmail.com
815-219-9356
Q7.Ranch@gmail.com
608-776-2718
rollercoasterfarm@gmail.com
217-595-5603
dhesterberg@fbconnect.net
618-663-5722 or
618-242-1070
sandy1951@hughes.net
815-419-5692
opies99@gmail.com
618-729-2004
ssbackwards@yahoo.com
309-925-5221
toddsteinerfamily@frontier.com
877-822-8283 or
312-846-1361
info@tallgrassbeef.com
217- 632-2220
kristen@tallgrassprairie.com
217-620-3740
tlkapper@gmail.com
712-830-3281
tom@thankfulharvest.com
630-917-1012
(cell for Andrea) akastor99@gmail.com
info@threespringfarms.com
815-437-2606
217- 222-7689
info@tuthillfarm.com
217-306-4058
vincentfamilyfarm@gmail.com
815-477-8978
mjwalkup@ameritech.net
319-442-3244
info@wallacefarms.com
914-723-7603
info@hutchinsonfarms.net
262-642-5775 zinnikers@zinnikerfarm.com
616-293-1091
815-467-5259 info@CreeksideNaturalFarm.com
217-213-3048 or
855-583-9443
sales@ludwigfarmsteadcreamery.com
815-938-3430
info@PhilsFreshEggs.com
217-643-2314
815- 591-3645
doctormpo@aol.com, dr.karen.omara@gmail.com
660-783-2930 or
660-562-7892
Info@WellsFamilyFarms.com
785-865-2503
info@mandjranch.com
816-386-2156
info@greendirtfarm.com
269-543-9900
evergreenlanefarm@gmail.com
meadowwildfarm@hotmail.com
creteeggs@gmail.com
Will Witherspoon info@shiregatefarm.com
319-360-0987
redball@imonmail.com
608-753-2659
info@doubleewefarm.com
417-683-0271
marina@circlebranchpork.com
847-343-2505
hdmarkazi@dcentralfarms.com
507-789-8868
emancipationacres@gmail.com
715-815-0165
chickenwoman@frontier.com
231-288-6112
sunnysilvermaplefarm@yahoo.com
612-568-4686
info@truecostfarm.com
608-477-1981
wonderacres@yahoo.com
616-997-8251
(Grassfields
Cheese LLC) or
616-997-1306
(Green Pastures) grassfieldscheese@gmail.com
608-451-2861 or
888-205-1458
yellowgoatfarm@gmail.com
740-886-1655
507-455-9362
info@lsofarm.com
renee@mcdowell-farms.com
563-875-2248
theredbarnrules@redbarnfamilyfarms.com
877-203-7620
info@abbotsfordfarms.com
217-762-7767
319-475-2244
caveny1@prairieinet.net
419-375-4116 or
419-238-4056
x2121
(customer
service)
262- 284-1167
or 800-337-1951
319-683-2206
ryan@farmershenhouse.com
877-588-LEAN
(5326)
jp@heartlandmeats.com
616-642-9421
937-358-2364
kurt.lausecker@naturepure.us
417-455-5000
608-588-7433
info@opal-foods.com
812-497-2557
800-762-4992
weav1@embarqmail.com
309-251-6147
annep@livingearthfarm.com
815-692-3336
mandk@thespencefarm.com
815-692-3336
847-754-5760
(cell for Dan);
847-754-5742
(cell for Anne)
terravalleyfarm@gmail.com
cityfarm@resourcecenterchicago.org
815-848-2316
info@livingwaterfarms.com
312-613-0696
loubank@10ap.com
269-815-3370
info@earthfirstfarms.com
giggardens@sbcglobal.net
715-630-5129 or
920-596-3474
info@eastslopefarm.com
872-222-5584
troggshollow@troggshollow.com
608-335-1198
info@tomatomountain.com
269-313-1871
rene@ellisfamilyfarm.com
Email 2
Email 3
evan@gunthorpfarms.com
info@gunthorpfarms.com
info@freemanbrosranching.com
Jennifer@HasselmannFarm.com
hasselmannfarm@gmail.com
lisa.wallace@wallacefarms.com
scott.culwell@naturepure.us
adguarnieri@comcast.net
denise.kilgus@livingwaterfarms.net
Owner 1
Owner 2
Louis John Slagel
Greg Gunthorp
Evan Gunthorp (son of Greg)
Owner 3
Mark Boe
Kristin Boe
Steve Pinnow
Darlene Pinnow
Janet Gamble
Mike Werp
Tina Werp
Beth Sakaguchi Eccles
Brent Eccles
Vicki Westerhoff
Jon Westerhoff (Vicki's son)
Jim Moore
Diann Moore
Tracy Vowell
Kathe Roybal
Peter Klein
Mick Klug
Wes Moore
Paul Thelen
Sarah Thelen
Tara Lamkin, president
Mark Anderson
Kari Anderson
Cliff McConville
Konda Dees
Anthony Bauer
Sandy Bauer
Anita Poeppel
Brian Poeppel
Jody Osmond
Beth Osmond
Brad Dearing
David Shaw
Penny Shaw
Ron Freeman
Norm Sutter
Andy Kaufman
Sandy Sutter
Mike Steiner
Ivy Steiner
Scott Hasselman
Nena Hasselman
Lloyd Nichols
Doreen Nichols
Jarred
Jaime
Roger Lennox
Lee Hitzfield
Sandy Lennox
Pete Eshelman
Alice Eshelman
Tim Eshelman
Ryan Johnson
Kate Potter
Alex Weber
Bobbi Sandwisch
Robert Gould
Theresa Gould
Allan Sexton
Jeremy House
Dorothy Hinkle-Uhlig
Cherie House
Gregory Walker
Bob Schuttler
Janet Schuttler
Pat Mullins
Ellie Mullins
Kevin Kosiek
Jim Moore
Diann Moore
Cyndi Muller
Paul Muller
John Nadig
Charlotte Nadig
Eric Sexton
Samantha Sexton
Sonia Nelson
Conrad Iandola
Katie Rogers
Charlotte Doherty
Dan Hesterberg
Diane Hesterberg
Tom Sorensen
Sandy Sorensen
Donna OShaughnessy
Keith Parrish
Jeff Canterbury
Kristen Evans
Tom German
Kristi German
Andrea Kastor
Andrew Bachmann
Janet Morse
Jonathan Tuttle
Todd Vincent
Jacob Bachmann
Bryan Myers
Michael Walkup
Steve Wallace
Petra Zinniker
Mark Zinniker
Jill Johnson
Mary Willis
Bill Kunke
Dave Ludwig
Rod Wubbena
Pam Kunke
Wes Jarrell
Leslie Cooperband
Dr. Michael O'mara
Dr. Karen O'mara
Mel Williams
Joyce Williams
Jacqueline Smith
Sarah Hoffman
Ron Klein
Suzanne Klein
John Backes
Marina Backes
Hamid Markazi
Melissa Driscoll
Erica Solis
Joel Helge
Amy Jagla
Julia Engel
Donna Schauer
Tony Jagla
Jack McCann
Betsy McCann
Cherrie Nolden
Lee Nolden
Greg Kestner
Lesley Million
Barry Million
Luke Meerman
Jesse Meerman
Jay Meerman
Dominique Wong
Shelley Keeney
Shanen Ebersole
Beau Ebersole
Larry Schultz
Chad McDowell
Renee McDowell
Jude Becker
Terry Homan
Paula Homan
Ryan Miller
Pat Sondergoth
John Sondergoth
Anne Patterson
Marty Travis
Kris Travis (Marty's wife)
Dan Guarnieri
Anne Guarnieri
Ken Dunn, founder of

resource center
Tom Rosenfeld
Denise Rosenfeld
Rich Horbaczewski
Jackie Gennett
Brian Nischke
Anne Nischke
Marcy Prchal
Trogg Prchal
Margaret Hartmann
Norah Swinney Stein
Amy Mall
Rene Gelder
Owner 4
Sue Meerman
Shayna Norwood
Notes
The Slagel Family has been raising livestock in Central Illinois for generations. The farmstead
operate (LouisJohn Slagel, my wife Leslie and our new son Branson) is only a mile away from
great-great Grandfather settled in 1888. Sam Slagel purchased the original farm on Novemb
Slagel family has raised livestock there ever since. My dad, Dennis, my mom, and younger b
live and work on a farmstead about five miles from us. We all work together to run a small,
raising hogs, cattle, sheep, goats, chickens, ducks, rabbits, corn, soybeans, hay, and pumpki
generations, instead of modernizing all aspects of the operation, we stayed focused on opera
farm which focused more on quality rather than mass production. We control every aspect o
breeding and genetics to the feed rations fed to the livestock. By combining the correct facto
you with consistent, high quality, wholesome meat products again and again. At Slagel Fami
strive to do what is good for the environment. The manure from our livestock is composted a
natural fertilizer in near-by fields for raising crops. In addition, while delivering our products t
Chicago, we pick up used cooking oil which is processed into bio diesel and used to operate o
truck and some of our farm equipment. Furthermore, our processing facility is one of very few
an EPA licensed composting facility which can be used to compost all the waste product from
and butcher shop. Deliveries made to 22 E. Hubbard the second Wed. of each month in the e
restaurants listed - http://www.slagelfamilyfarm.com/locator.html
We raise Cornish Cross chickens on pasture. We are one of the largest pastured poultry oper
country. We have forty six acres with chickens in the growing season. Our biggest chicken c
Grill in Chicago. We get the day old chicks from a hatchery in Goshen, Indiana about 30 min
They never receive antibiotics, hormones, steroids, etc. Our chickens spend the first 3-4 w
the brooding barn under the care and management of our children. After that, they are move
(the chickens, that is, not the kids.) While being allowed to day range on grass and clover
chickens still receive a mixture of corn, soybeans, and Hubbards Homestead mineral mix. W
raise some certified organic chickens if we had a customer base that was interested. We pro
own on-farm USDA inspected processing plant. We do use bleach to sanitize the facility but d
on our chickens. We are one of the only processing plants in the country not using chlorine on
carcasses. Bleach is a known carcinogen when mixed with organic material It requires signi
management and cost to slaughter without bleach.
We do, however, use citric and paracet
antimicrobials. Our chicken (and other products) are more expensive than the antibiotic fre
available because it is raised and slaughtered differently. Eventually, we as a society will figu
antibiotics should be saved for humans and the only long term way to raise animals without
slaughter without toxic chemicals is to have a system with excellent management that coope
Butcher and Larder get their eggs from this farm; left VM on Mon., Feb. 2, 2015; called back o
2015 from 563-423-5153; said their eggs are not certified organic and that certified organic i
La Pryor Farms is a small family farm located in Ottawa, IL. Our goal is striving for excellence
quality pork and beef. We selected specific breeds for both our hog and cattle operations ba
eating qualities; marbling, tenderness and juiciness being the main traits of selection. Other
specific breeds of choice were for mothering ability, growth, production and docility. We grow
own NON-GMO corn which is fed to all hogs and cattle on our farm. We do not feed any antib
in our livestock rations.
Steve and Darlene Pinnow operate Pinn-Oak Ridge Farms, LLC in Delavan, Wisconsin. They di
under their WisconsinLambTM trademark to over 40 stores and restaurants in the Madison area, Southeastern Wis
Area. They also ship anywhere in the USA! E-mailed on Sun., Mar. 8, 2015
Turtle Creek Gardens LLC is a Community Supported Agriculture (CSA) vegetable operaaspar
membership of about 150 families. The farm consists of seventeen acres of biodynamic and U
Certified Organic vegetable production. The farm is nestled in the Turtle Creek Watershed, ju
in southeastern Wisconsin. We are proud to grow high quality, nutritionally dense, seasonal v
sustainable farming practices that care for the soil, groundwater, and adjacent natural areas.
synthetic fertilizers, pesticides, or herbicides on our farm. Turtle Creek Gardens is owned and
Gamble, who has over 30 years' experience growing produce and educating others in organic
vegetable production. Our produce is available through CSA and direct farm sales, with week
our farm in Delavan and locations in Bay View, Burlington, Dousman, East Troy, Lake Geneva
Oconomowoc, Salem, Stone Bank, Union Grove, Wauwatosa, and Whitewater, Wisconsin; with
deliveries to Illinois. Mark Petra at Zinniker's Family Farm said Turtle Creek is a biodynamic fa
http://turtlecreekgardenscsa.com/biodynamics; offers vegetables
heritage
Our story at Green Acres started nearly 70 years ago, in 1934, when my grandparents, Moriz
Sakaguchi, moved to northern Indiana and began vegetable farming. As Japanese immigrant
hard, long hours to rear five children and eventually buy a farm of their own. My grandfather
and Chinese vegetables to sell to restaurant and grocery businesses in Chicago. After buildin
growing the best nappa (chinese cabbage), daikon (japanese radish), nigauri (bittermelon), a
(japanese eggplant); Morizo Sakaguchi retired proudly in 1969. My dad, Ben, (Morizo and Na
son) purchased the farm. Green Acres continued to grow and thrive for the next 35 years.S
following my dad's retirement, my husband Brent and I have worked diligently to make this t
family farm a continued success. Under our ownership, Green Acres has evolved from a who
a direct-marketing operation. Expanding on the asian vegetable niche, we also grow more th
heirloom vegetables and fruits. We strive to provide our customers with nutrient dense, orga
tasting food. Green Acres is proud to be a member of the Certified Naturally Grown family, w
never use synthetic fertilizers, chemical sprays, or GMO's, and do our absolute best to take c
sell our produce at Chicago's Green City Market, the Evanston Farmer's Market, and to scores
the Chicagoland area.
Genesis Growers mission is to provide nutritious products to local families utilizing the natur
land and to provide a living wage to those who work there. It is a very personal and spiritual
Westerhoff. In fact, its hard to separate Vicki from Genesis because her beliefs permeate eve
operation. The land itself is respected. When Vicki first took over stewardship of this land she
shape. Years of traditional farming had left it in an almost sterile state. The only thing living w
those, only sustained by chemicals to fertilize and keep down weeds and pests. Vicki change
no chemicals and practices sustainable, natural farming. The land uses its own natural devic
grows. The result is animals living amongst the crops and yes, weeds too. That's OK. The nat
naturally healthy land that provides unmatched crops. Genesis Growers provides a living wag
Produce in supermarkets come from all over the world. In many cases, the workers providing
farms are paid pennies on the dollar. At Genesis we value our workers and pay them a living
we wouldn't be able to provide the best quality for our customers. Vicki Westerhoff farms Gen
of her son Jon and head worker, Jay. She also employs 6-8 hands and utilizes the help of inter
E-mailed on Sat., Mar. 7, 2015
Jim and Diann Moore, along with their son, Wes, farm 100 acres in rural Watseka, Illinois.The
raising livestock with wholistic natural processes. Jim and Diann have taken over raising our c
meat and egg production. All their poultry is free range and pastured.The Moores practice in
grazing, rotating pasture at a maximum of once weekly and more often if needed. Jim and W
blend all their feed, most of which is grown on their farm.Kelp and dried grass hay is routine
feed ration to ensure the eggs and meat are high in omega three fatty acids and maintain th
value year round.
Deercreek Organics, located in Kankakee, Illinois is owned and operated by Jeff Franklin, my p
partner.Jeff is certified organic through Indiana Certified Organics, with a portion of his land c
transition to certified status.He is currently farming 25 acres of his family's farmland.When J
years ago, he began with a vision to convert his family land from traditional farming practice
production a task he has very successfully accomplished.Jeff is a welcome and appreciated
Deer Creek Organics grows organic-certified vegetables just 60 miles south of Chicago, Illinoi
Three Sisters Garden, owned and operated by Tracey Vowell and Kathe Roybal, specialize in s
production and micro greens. They are located in Kankakee County, about ten miles from my
Kathe are "certified natural," and therefore use no chemicals in the production of their crops.
small grains, their products add a nice diversity to our CSA shares.
We sell only locally grown fruit. Our fruit is left on its tree or vine until ripe and ready to eat.
and hand-pick to ensure the most natural piece of fruit. We test and taste to ensure we deliv
fruit
Mick Klug bought his farm from his parents over 30 years ago, which has been in the family f
Mick, his wife, Cindy, and daughters Amy and Abby grow many varieties of fruits and vegetab
acre farm in Michigan. Mick has been providing fresh produce to the Green City Market for 12
Chicago Markets for 34 years. In addition, he supplies many restaurants in the Chicago area
throughout the season. Recently, the farm received the "Michigan Agriculture Environmenta
Program" (MAEAP) verification by taking valuable steps to minimize agricultural pollution risk
family are continuing to make positive changes and risk reductions, using sustainable farmin
integrated pest management. E-mailed on Sun., Mar. 8, 2015
Hillside Orchards, owned by Paul and Sarah Thelen, produce the majority of the apples we us
our peaches. Hillside Orchards in Berrien Springs, MI brings cherries, apricots, nectarines, ap
chestnut, honey and a variety of berries depending on the season to Chicago and surroundin
communities. The family owned farm began in 1836 and is operated by Sarah and Paul Thele
two daughters. They have become one of the largest chestnut growers in Michigan and use s
of farming including targeted spraying and sprays made of insect pheromones and organic m
dedication to sustainable, earth conscious farming methods has resulted in honors including
Farmer of the Year in 1998 and the 2002 Michigan Groundwater Stewardship Award from the
Conservation. Sold at Green City Market and through Irv and Shelly's
Partnered with Farmhouse; Max Grebenschikov, Treasurer - Max Grebenschikov is audit and a
at Brown Kaplan + Liss LLP. Our grocery stores bulge with fresh produce. Yet often these fres
vegetables have traveled an average 1,500 miles before reaching you. They may be days or
may have lost much of their nutritional value and flavor in transit. Furthermore, theres a goo
produce was treated with pesticides and herbicides as it grew. An urban farm makes truly fre
again. We want to make it easier for you to celebrate and enjoy the earths bounty by raising
fruits and vegetables close to home using sustainable methods. Local governments have en
over our access to good, healthy fresh food and how we might use local land to produce food
communities. The Skokie Park District has granted The Talking Farm, a 501(c)(3) organization
to set up our Howard Street Farm, an educational and production farm near the Skokie/Evans
http://breslinfarms.com/our-story/reading-list/
Vicki Boliard is contact
Barrington Natural Farms is a diversified family farm providing our Chicago-area customers w
grown, drug free, humanely-raised 100% grass-fed BEEF, pasture-raised CHICKEN and POR
EGGS, and a select assortment of organic VEGETABLES. We also offer RAW MILK from our s
purebred Guernsey cows. The dairy cows are fed a small supplement of soy-free certified org
during milking, less than 6 pounds per day each. The rest of their diet is pasture forage supp
All of our livestock are raised outdoors on pasture, eating what nature intendedryegrass, ti
meadow fescue, clover, and alfalfa in the pasture, with the chicken and hog pasture forage d
with certified organic grains and surplus garden fruits and vegetables. We practice sustainab
management-intensive grazing, rotating our livestock to fresh pasture daily during the spring
months, and providing stockpiled forages supplemented with grass & alfalfa hay during the w
don't use any chemical fertilizers, pesticides, herbicides, hormones, or antibiotics on our land
Our products are not certified organic, but we meet or exceed most organic certification requ
Barrington Natural Farms is a diversified family farm located just 10 minutes from Barrington
miles from downtown Chicago. We started with 8 acres and an organic garden, raspberry bu
patch of strawberries. From there we began raising free-range hens for eggs, and then adde
chicken and grass-fed beef, pastured pork, and raw milk from our registered Guernsey cows.
leasing an additional 40 acres just a mile from our home farm - "the Ranch" - where we have
the beef, pigs, goats, and chickens to roam.
Bauer Custom Meats is a family owned and run business in northern Illinois, centrally located
Peoria, La Salle/Peru, Rockford, and the Quad Cities. We serve all of northern Illinois, eastern
some folks in southern Michigan, Minnesota, and Indiana. We raise grass fed and finished wh
and beef year-round. We also offer pastured chicken (whole) and pork (whole and half) raised
produced grain and forage. We believe in the humane treatment of animals allowed to live s
would in nature, not crowded in a feedlot and fed unnaturally high levels of grains and conce
animals are never treated or implanted with hormones, or fed antibiotics to unnaturally incre
gain. We use an inspected meat processor nearby and butcher to your specifications.
Boru Farms started with my father's dream to raise little black cows. We got together, bough
first breeding stock of three cows. I had previously raised steers of miscellaneous breeds, but
perfect for a small operation run by a woman. My penchant for goats was thrown into the mix
My sister has since joined us and added rabbits and the occasional duck and chicken as well
Broad Branch Farm is run by Anita and Brian Poeppel with help from our three young daughte
and Laura. We are a small diversified family farm trying to grow the best, cleanest food possi
and for you. We are not a Certified Organic farm, but all purchased inputs are Certified Organ
use antibiotics, growth hormones, herbicides, pesticides, or artificial fertilizers. We raise gras
pastured chickens and eggs, vegetables, and pastured pork. Cattle spend their whole lives ou
extreme weather events eating green growing pasture, stockpiled dormant pasture, or Certifi
depending on the season. We use management intensive grazing to ensure the highest quali
for the health and sustainability of the land. The cattle are grown to about 26 months to ensu
juicy, flavorful meat. Laying and broiler chickens are raised on the farm from 2 day old chick
house, and begin grazing once they can tolerate the weather. Every chicken enjoys fresh pas
grazing system. All purchased chicken feed is Certified Organic. Our pastured eggs and broile
in flavor and nutrition. Nearest egg delivery in Naperville
Cedar Valley Sustainable Farm is an old-fashioned family farm conveniently located

Illinois. Our farm is a living system that thrives on responsible stewardship of our
raise our animals in ways that nurture and respect their natures. Chickens, pigs, a
fed high quality pastures and locally grown feeds; they don't need drugs, hormone
Milk & Meadow Beef is unique. Our calves are NOT weaned prematurely, are NOT
(dehorned or castrated). They go to the butcher at 8-10 months of age to ensure a
lean, tender, delicately flavored product you can feel good about feeding your fam
purchased as a whole, half, or mixed quarters. Pork is available in wholes or halve
Community Supported Agriculture (CSA) shares that include a monthly assortment
chicken and eggs. Shares are for a period of three, six, or twelve months and can b
around the calendar. An "every other month" delivery option is also available. From
October you can find our products at the Logan Square Farmers Market. Jody & Be
field days at their farm and offer farmer training in pastured poultry at workshops
in Illinois and Wisconsin. In 2007, Cedar Valley Sustainable Farm received a USDA
and present materials to encourage and teach other farmers how to sell sustainab
to consumers. In 2008 & 2009 the Frontera Farmer awarded Cedar Valley Sustaina
to help them improve farm infrastructure to increase the farm's food production an
animal handling and grazing rotation. In 2010, Jody participated on a panel discus
Eat Grass" at the Family Farmed Expo in Chicago; and Beth presented at the Nation
Agriculture Educators Conference in Baltimore, MD. Met farmer at CSA event in Ar
on Sat., Mar. 7, 2015; uses soy
Cock and Bull Farms provides the St. Louis and surrounding areas with high quality free range
and we are currently exploring the possibilities of free range turkeys just in time for Thanksgi
pickup, eggs are available year round, free range chicken is available from May until October
on pasture from 3 weeks of age. We do our best to source GMO-free feed when available. Wh
them to the market, we have all of our processing done at a USDA Inspected plant, ran by an
Arthur IL. We started raising chicken (the way my grandpa used to do it) because we weren'
chicken and eggs available to us in the grocery stores. We keep the chickens on a pasture of
red clover and turnip greens. We use our Great Pyrenees guardian dog, Daisy, for predator pr
pastures. We never feed or inject our birds with antibiotics, hormones or steroids. Our philoso
raise chicken that actually tastes like chicken, with the most natural approach we can. Produ
Edwardsville and St. Louis
Dearing Country Farms is a small family farmstead located just 3 miles west of Bloomington,
from-chicks, organically fed, cage-free, pastured laying hens that produce healthy, great tast
eggs, as well as broilers and fryer chickens.
The Dickman's family farm is located 1 hour southwest of Chicago. We have been operating o
During that time, we have learned the value of knowing what goes into your food. We pride o
supplying our customers with top quality products. Our chickens are moved onto fresh grass
at two weeks of age and are processed at 6 weeks of age. Weights range from 36 pounds pe
requests. All of our feed is mixed weekly on the farm and contains no hormones, pesticides, a
by-products. Our pasture has been chemical-free since 1997. Our fresh poultry products are
through October and must be picked up at our farm or one of the Farmers Markets we attend
products are available year-round. Our product line includes whole chicken, cut up chicken, b
breast and various chicken sausages. We welcome visitors to inspect our facilities at any tim
production cycle. Please e-mail or call for specifics on hours, quantities, and availability.
Flying S is a family farm in East Central Illinois devoted to taking care of the land logo1and an
Grazing practices are used to produce naturally healthy grass fed beef. We are approved by t
Fed Association; were not certified organic, but you can come inspect us anytime!
Forest Hill Farm raises 100% grass fed beef from registered Red Angus cattle, and 100% g
our flock of Texel sheep. The beef is dry aged for flavor and tenderness. Both the cattle and s
certified organic pastures using MIG grazing practices. Forest Hill farm offers pasture raised
Gloucestershire Old Spots which also graze our certified organic pastures. Seasonal plantings
wheat, rape seed, clover, and pumpkins add to the quality of our pork.
Freeman Bros. Ranching is a USDA Certified Organic Grass finished beef producer.
generation ranching family practicing Holistic Ranch Management in west central I
Thisphilosophy focuses on the balance that can be achieved by incorporating all sp
in the decision making process. We strive to protect our pasture eco-systems with
management goals that will ultimately improve all interacting and involved specie
plant, animal or insect. We sell wholes, halves or specific cuts of meat directly to
Delivery is possible, but we encourage everyone to come for a visit and see first ha
and the benefits we have achieved. Visit our website for a more detailed look at ou
philosophies. Ron is a 57 year-old generational rancher. He is a past Director of a
and past President of a regional satellite. He is currently a Director on the Board o
Ranch Freedom Alliance, an advocacy group supporting sustainable agriculture. He
Psychology and Social Theory. - See more at:
http://freemanbrosranching.com/about/#sthash.cI6Y69aA.dpuf
Fresh Pasture Farms is a family-owned farm that produces wholesome pasture-raised product
We offer pasture-raised eggs, chicken, pork and turkeys. Norm and Sandy Sutter have a hist
they were married nearly 36 years ago. Norm was a grain farmer when Sandy entered his life
became a farm wife as soon as they said, I do! Sandy had very little experience in producti
say she was around the farm life from her aunt and uncle, but thats about it!). Norm was the
background and education in the field (no pun intended). Helping others along their journey
Sutter family and in the Fall of 2012 Sandy enrolled with the Institute for Integrative Nutrition
Certified Holistic Health Coach in September 2013. Sandy often holds classes at the farm to h
to expand their knowledge and move themselves further on the journey of holistic health and
learn more at www.FreshHealthyLiving.com or like her Facebook page.
Andy is an Amish Farmer raising eggs with non GMO grain and out on pasture using both mob
and a few barns he has on the property. Even when confined during bad weather and in the w
much more space than most free range indoor operations. His feeds are all natural, no additi
byproducts, hormones or antibiotics. He grows most of his grain himself without the use of he
pesticides, or artificial fertilizers. If he runs out of his own Non GMO grain he will buy from oth
that are also raising non GMO grain.
History Galen's parents started in early 1940's as a dairy farm Originally was a dairy farm an
raising turkeys in mid-1940's Integrated turkey business until 1974 Switched to raising chicke
Involved at the time: Hatching, feeding and growing chickens 1992 - purchased Booth's Poult
1992 - processing 20,000 chickens per week Will be celebrating 20 years in 2012 Current: 40
Hatch the chicks in Goshen at our hatchery Produce all the feed fed to the chickens at the Fe
Employ over 400+ people plus the 130+ farmer producers that grow our chickens (90% Amis
500,000 chicks per week Purchase over 2 million bushels of corn annually Process over 40
weekly Produce -All naturally grown, antibiotic free chicken and organic Give over 100,000 po
annually to charity
Golden Rose Livestock offers Black Angus beef and cross-bred lamb that graze naturally on o
the Kishwaukee River Valley of northern Illinois. Our family has been raising grass-fed livesto
custom meats directly to our customers since 1971. Our customers come as far away as cen
Rockford and Milwaukee. References available upon request. Our principles: At Golden Rose,
sustainable management practices through rotational grazing. Our animals are not crowded
grain, antibiotics and animal byproducts, or implanted with growth hormones. We do not spra
herbicides and pesticides (just ask our resident honey bees!). Rather, our animals are raised
humane manner and are always moving to the next pasture full of fresh grasses, native folia
occasional apple tree.
Our family at Growing N Grace Natural Farm delights to provide our patrons with premium pa
our natural farm. We have a passion for sustainable farming, pasture raised and chemical fre
we are not certified, all our farming is done with organic methods. We want a transparent tru
our patrons. We offer broiler chickens, turkeys, eggs, pork, real milk through a herd share, an
are located in Southeastern Iowa fairly near the Iowa/Illinois border.
Hasselmann Family Farm offers all natural farm fresh eggs, Berkshire pork, chicken, lamb and
beef. We are a small family farm located in beautiful northern Illinois. We firmly believe in us
approach to farming, meaning we strive to make sure all the livestock on our farm has a fora
is self harvested. Our goal is to produce healthy and happy animals that can express their tru
a natural setting. They in turn provide us with delicious and nutritious meat and eggs. The pr
superior taste and flavor of our products. We are certified by Animal Welfare Approved. We u
growth hormones or animal by-products in any of our feed rations. On our eighty-acre farm, w
and non-GMO small grains like wheat and oats, which we then feed to our chickens and pigs.
practice sustainable farming practices such as crop rotation, composting and pasture farrowi
sow herd.
The Nichols Farm & Orchard story began in 1978 with Lloyd and Doreen Nichols backyard ga
always loved to garden, and with visions of becoming self sustained the family moved from L
backyard garden, to their first 10 acre parcel in Marengo, IL. They bought animals, made butt
cultivated 4 of the acres, and planted a small orchard. The yield was much more than Lloyd a
needed, so he began selling the vegetables out of the back of his truck and became a vendo
Farmers Market. https://www.nicholsfarm.com/restaurants
Heritage Hills Farm is a small family farm in central Illinois with beautiful, rolling hills and c
throughout, and many wooded regions for shelter and shade for our cattle. We are dedicated
animals on a 100% forage-based diet. Our cows are fed no grain, and are given no antibiotics
have Red Angus Cross cows with a smaller frame that are specifically bred for a grass-based
When we started our small, sustainable farm on the outskirts of Chicago - near Elburn, Genev
hoped our farm could become a place of celebration. A place to enjoy the important things in
friends and great tasting, organic natural food. A place to slow down, even if just for a little w
blessings. At Heritage Prairie Farm, we grow wonderful, USDA Certified organic vegetables av
CSA Community Supported Agriculture, at the Wheaton weekly Farmers' Market, at city resta
Whole Foods Market. Our Farm Kitchen creates amazing foods for our events & weddings, an
Store. We raise and nurture honeybees and harvest local raw honey.
Herrmann Cattle Co. is owned and operated exclusively by our family, Jarred, Jaime, our daug
our dog Zip. We Raise 100% Grass-fed beef from birth. Our cattle eat what's best for them so
best for you. Their diet consists of 100% lush green grass found in our pasture during warm
quality hay grown and bailed by us during winter months. All of the beef we sell was born her
our own cows, and is hormone, steroid, and anti-biotic free. We try and have our calves born
February so that they have reached matured weights the following summer.
Todd Price is director; Sarah Schoenenberg is program manager; Dave Robin at Hoof and Fea
Roxanne's e-mail address on Wed., Mar. 25, 2015
Mint Creek Farm is owned and operated by Harry and Gwen Carr with the help of t
The Carrs started with 50 acres in 1992 and have grown to 220 Certified-Organic a
have guessed that a combination so simple as sheep on grass could help with glob
Grasses and legumes naturally process and fix carbon in the soil. Rotationally gra
pasture is actually one of the best carbon-dioxide-absorbing natural systems there
than planting trees, because the forage plants are kept in their vegetative state b
grazing of livestock. Raising sheep and laying hens was originally part of the Carr
and enrich the natural ecosystems in their area that have been so depleted by mo
agricultural practices. They now employ ten people in the farms endeavors and ra
pigs, goats, and various poultry, as well. Mint Creek meat and eggs are available t
and ship, or pickup at your local farmers market or co-op in the Chicago area.
Partners with Mudslide Farm, Parrish Farm, and Morrison Farmily Farms
Dutch Farms eggs are produced fresh everyday at our Midwestern farms. No hormones of any
to the hens. The feed is locally produced and without any animal by-products. The wholesom
are on their way to store shelves within hours of being produced. Dutch Farms maintains the
Quality Control, with all egg facilities meeting or exceeding UEP (United Egg Producer) guidel
specialty egg line including Cage Free, Organic, and Vegetarian varieties.
A pioneer in the world of natural foods, Bell & Evans has been raising the Excellent Chicken f
dating back to the 1890s. Family owned and operated, Bell & Evans chickens are raised and p
heart of the Pennsylvania Dutch Country, in a modern facility, using only the latest air-chilled
believe in hard work and respect for the land, our farm families, our customers and especially
At Honored Prairie its our passion to see more people have access to healthy pasture-raised
believe this starts with the farmer who honors the land. Thats why we are working with local
and market healthy pasture-raised foods that are a direct result of sustainable farming practi
Creators intended design of our land. Buyers' clubs listed - http://www.honoredprairie.com/fi
Hutchinson Farm is a third generation farm located in Eastern Iowa near Cedar Rapids, Water
We sell grass fed beef in 20-pound bundles and deliver free to the Cedar Rapids area. Quarte
wholes are also available and sold on a carcass weight basis with processing done at the Edg
Edgewood, Iowa. Years of experience have taught us how to raise grass fed beef right withou
have meat quality that is among the best there is. We raise our own calves from birth so we
genetics and we raise our own hay and grass silage so we know no pesticides, herbicides or
are used on it. Our animals live a low stress life in fresh air and on open pastures so no antib
keep them healthy and of course no growth hormones are used. Beef is available seasonally
thru early fall. My family has raised cattle on this farm for over 90 years and grassfed beef fo
of Feb. 2015). We believe in grass-based agriculture and humane animal treatment.
Hi, my name is Lee Hitzfield founder of Seven Sons Farms. My wife Beth and I, along with our
their families, own and operate a pasture-based livestock farm in northeast Indiana producin
beef, free-range pork and eggs. As farmers we understand that how we manage our soil, plan
directly affect the physical, mental and spiritual health of those who consume the products o
choices. The vocation of bringing food to your table is not just a business to us, but also a pe
responsibility that we take very seriously!
Great things happen in small town America, said Pete Eshelman, proprietor of The Joseph D
Pete made this comment recently when the restaurant he, his wife, and brother operate won
prestigious culinary award. The restaurant, located in Roanoke, Indiana is a true gourmet din
features the expertise of Executive Chef Aaron Butts. Aaron and his staff showcase locally ra
specifically beef, eggs and vegetables from the Eshelmans partner operation The Joseph Dec
of Joseph Decuis began when Pete and his wife Alice moved to Indiana from the East Coast in
business opportunity. They headed for rural Indiana to run a sports business specializing in i
sports and entertainment industry. Petes brother Tim joined them in Roanoke in 1989.
Indian Creek Farm is a family farm located in west central Illinois offering grass-fed beef and
We are certified organic and raise 100% grass-fed Angus beef in a non-stressed, natural envi
air, clean water, plenty of sunshine and a natural diet of lush, nutritious grass. We randomly
samples for testing at Utah State University to quantify the higher levels of CLA and Omega 3
pastured chickens are raised in the healthiest way possible just like our cows and are moved
rich forage daily. We use no antibiotics or synthetic hormones. We pride ourselves on providin
with high quality meat that is healthy, nutritious, lean and rich tasting.
Indian Valley Beef is located in the beautiful hills and valleys of Tiskilwa, Illinois. We are raisin
Lowlines to supply your family with natural grass finished beef. Our pastures are herbicide a
and animals are not given growth hormones or antibiotics. Our cattle roam free and are neve
feedlots.
Irish Grove Farms was established in 1910 and has been home to five generations of the Flyn
products include organically-managed hay, 100% grass-finished Murray Grey and Angus beef
both of which are marketed directly to consumers. Please email Jackie for product availability
our product mailing list. Irish Grove Farms is situated in beautiful north-central Illinois, only 7
the Wisconsin border. We are within easy driving distance of Galena, Rockford, Freeport, Chic
WI.
Jake's Country Meats is a 6th generation family farm dedicated to becoming "Your connection
raise antibiotic-free and pasture-raised pork, chicken, and turkey, along with 100% grass-fed
Animal Welfare Approved and we strive to preserve and better the land for future generation
with others to bring our customers responsibly-sourced Wild-Game Meats and Wild-Caught G
sell our products all year-round through on-farm sales, farmers markets, stores, distributors,
work closely with our customers to bring you high quality products every single time you buy
packages with bulk discounts for our CSA and we also sell products by the individual cut. Em
more information.
Johnson Buffalo Farm is operated by Ryan Johnson. The Buffalo Farm began when we got our
September 11, 2001. We decided to name them the twin towers. Little did Ryan know that a
he would be serving in the Marine Corps in Iraq. Shortly after returning to the states he bega
and selling the meat to friends and acquaintances. Parents Dave and Suzy Johnson own the f
the operation. The farm is located in Hoopeston, IL, about 50 miles northeast of Champaign,
Danville. Buffalo is America's original red meat. They are high in protein, low in cholesterol, c
buffalo are raised on high quality pastures and supplemented with hay in the winter. They are
antibiotics or steroids, or implanted with growth hormones. No animal is confined to a buildin
buffalo are taken off the farm to be processed and packaged at a licensed USDA inspected fa
Joy-of-Illinois Farm is a small family farm that offers limited quantities of a wide variety of pro
broiler chickens, geese, turkeys, eggs, lambs, ducks, and goat kids. Their animals are human
pasture and are free of synthetic hormones and antibiotics.
Kate's Cottage Farm raises pastured poultry (classic broilers/fryers, heirloom chickens for slow
heritage turkeys (pre-order please) at Thanksgiving). Our chickens and turkeys are humanely
processed here on the farm. We offer eggs from pastured chickens in limited quantities. Look
and eggs by August 2011. Home-hatched chicks and one-day-old chicks from an Iowa hatch
"Salatin-style" pasture pens and moved to fresh grass daily. Small natural sized groupings, co
fresh, green growing pasture and fresh air and sunshine reduce stress on chickens allowing t
naturally. No pesticides, drugs or other chemicals are needed or used. All this, coupled with e
in the diet, substantially increase the nutritional value of our pasture poultry, particularly in O
and in Vitamin A. When you eat one of our broilers or heirloom chickens, you'll remember wh
tastes like! We think it will be the best chicken you'll ever eat. Kate's Cottage Farm sells past
eggs on the farm and through the Good Earth Food Alliance CSA. We will deliver bulk orders t
Little Bit Farm is a small farm located in east central Illinois. Katahdin sheep roam the pasture
guardian donkeys and Haflinger horses. Free range chickens dash under fences and come an
No hormones or antibiotics are used. Pastures do not get treated with herbicides or pesticide
acres located in a valley along a couple creeks in east-central Illinois. It's called Little Bit Farm
"little bit" of this and a "little bit" of that. Currently there are Haflinger horses, bees, Katahdin
and chickens in the barns. The house is home to 4 dogs and 2 house cats that dont like barn
been geese, ducks, turkeys, and goats here. A couple dozen orphan fawns were raised here.
owners raised prize winning Herefords here for many years. Since the land was purchased in
herbicides or pesticides have been used here.
Live Springs Farm is a 610-acre biodynamic farm dedicated to enhancing agricultu

future. We strive to help revive rural landscapes and economies, produce healthy,
practice humane animal husbandry and care, and be innovative and respectful in o
practice. Currently we produce pasture-raised pork, free-range, pastured chicken a
100% grassfed/grass finished beef, as well as certified organic grains, hay, and leg
also grown using biodynamic practices. Our pigs are raised outdoors for most of t
on pasture or harvesting nuts and acorns in the forest. We regularly move the pigs
so that they have fresh grazing and ground. We raise both Berkshire and Large Bla
which are heritage breeds known for their superior, flavorful pork.
Loony Acres is a family-owned and operated farm in the far NW suburbs of Chicago. We are w
the Wisconsin border. We farm utilizing sustainable methods but are non-certified organic at
pasture-raised poultry, free range eggs and locally grown vegetables. Our animals are druguse no growth hormones or antibiotics. Our poultry and eggs are naturally grown and treated
pasture-raised chickens and turkeys are happy and receive lots of sunshine, fresh air and ple
they find in the pasture. They receive certified organic feed 2x per day. We use moveable chi
for shelter and protection. The chicken tractors are moved on a daily basis or more if needed
produce is grown chemical-free - no pesticides or herbicides are used on our farm. We use ce
heirloom seeds and are proponents of seed-saving. We practice crop rotation within the seas
crops. Our children operate a bake stand and offer a variety of baked goods and homemade
Currently, we sell our products at our on-site farm stand and through a small vegetable/meat
Meadow Haven Farm, in central Illinois about two hours west of Chicago, is certified organic,
grass-fed, grass-finished beef and free-range chickens & eggs, pasture-raised pork, and freeturkeys. Allan Sexton, a retired holistic veterinarian with a life-long interest in nutrition and h
farm with wife Jeanne originally to provide good healthy food for their five children and growi
grandchildren. They searched for the best farmland they could find for their idea of an organi
raise grass-fed beef, pastured chickens and eggs, as well as Allan's large garden and orchard
Bureau County, Illinois. Jeremy and Cherie House joined them a few years later. Jeremy farme
his father and Cherie was a junior high school physical education teacher and coach. They no
and have three children to add to the population of well-nourished farmers here. We are com
of food that is not only organic (free of chemical, pesticides, herbicides, etc.) but highly nutri
minerals, vitamins and other nutrients. We are constantly working to enhance and re-minera
feed the plants that feed the animals that feed you, the consumer. We think of food as medic
toward that end. Check our delivery locations into the Chicagoland area, central Illinois and
our website. Met woman at event in Arlington Heights on Sat., Mar. 7, 2015; said because th
organic, they use non-GMO soy
Meadow Oaks Farm raises grassfed angus beef. Our cattle are grazed on pastures and fed ha
after the grazing season is over. We do not use hormones, antibiotics or feed additives on ou
chemicals or chemical fertilizers on our pastures or hayground. We sell, wholes, halves and s
grassfed hamburger by the pound. The meat is processed at the Brook Locker, a small town,
plant where individual attention is paid to each animal processed. They do a fine job. Our me
and fed right so it is flavorful and an excellent eating experience. We also charge a reasonab
meat; see our website freezer beef page for pricing details. We also have Registered Angus g
available for those who would like to produce their own grassfed beef. I have been in the catt
30 years and would be happy to provide consulting services to anyone just starting out. We a
certified, but raise our cattle as if we were.
Middlebrook Farm, located east of Chicago, in Harbor County Michigan, was established in 18
the 22-acre property in 2005. In December 2007, we left the city to live on the farm full time.
been to return the land to the biodiversity of the past, and to raise happy, healthy animals us
rotation method. With pregnant cows, a bull, steers, one llama, numerous cats and two bee h
full. We raise Lowline Angus for beef and breeding stock. We believe animals should be raise
natural diet. Our cattle graze pastures of grasses, clover and alfalfa. In winter, they eat lots o
chemicals on pasture, and our animals receive no added hormones or antibiotics. Studies sh
grass-fed beef are lower in total fat and calories. It is higher in omega-3s, CLA, vitamin E and
Good things come from pasture salad mix! Our beef is USDA inspected, processed and froze
packages. It is priced per pound. We sell direct to you from our farm store. We are happy to e
Call to pick up beef or to visit the farm. We deliver in the Chicago area. We'd like to introduce
cows!
Our CSA shares are available to pick up at the farm, New Buffalo and St. Joseph, MI. We also
Chicago, with pick up locations in Lincoln Park and Logan Square. Our methods balance a co
technological and agricultural processes by which soil development and plant growth are gov
on developing optimal modern practices. These practices, including crop rotations, inter-crop
green manures and other organic soil enhancements, balanced and calculated Integrated Pe
and understanding input and output costs, all contribute to a sustainable and dynamic farmin
certified organic through the Ohio Ecological Food and Farm Association, and are Environmen
through the Michigan Agriculture Environmental Assurance Program (MAEAP).
The philosophy of Local is very straight forward: Source and showcase the tastiest meats, ch
the Midwest has to offer. They search out only humanely and sustainable raised meats and p
no hormones, antibiotics or pesticides will ever make it to your plate. Because their products
batches with seasonal ingredients coming from small producers, they have an ever changing
to enjoy. Local is owned and operated by Pat & Ellie Mullins. While growing up between Belgi
California, Ellie developed her love and respect for handcrafted artisanal meats and cheeses
from the farm produce. Pat, a native Chicagoan attended Chicago Cooking and Hospitality Ins
to work at Blackbird in Chicago, Hungry Cat in Santa Barbara and Pizzeria Delfina in San Fran
met and fell in love while working together at the Hungry Cat in Santa Barbara.
Stutzman Family Farm is a food coop in the western suburbs of Chicago. We have food pick-u
Avenue in Wheaton between 4-7pm. Please see our website for order deadlines and pick up d
grass fed raw dairy (sheeps milk and yogurt, goat milk, cow butter and cheese), grass fed be
eggs. Our website will always have the latest product list. We offer the highest quality grass
antibiotic-free foods available. We maintain relationships with various farms that hold strict s
Organically raised animals are often grain finished, however, our animals are never fed antib
and are always 100% grass fed. If MooGrass standards are not met, we will change suppliers
clients experience the same healthful quality they have come to expect. That's why we say "
organic, MooGrass Farms is here!"
The Moore's family farm is located near Watseka, Illinois. Jim and Diann Moore and their two
and operate their nearly 100 year old farm. The Moore's raise seasonal grassfed beef, lamb,
raised pork, chicken, and turkeys, and farm fresh brown eggs. No animal is confined to a con
Jim and his sons mix all of the feed for the animals on the farm, providing a nutritional, drugspecies. The poultry raised on the farm is purchased and delivered as day-old birds from hatc
other animals are raised on the family farm from conception to processing age. The animals
the farm include Bourbon Red Turkeys, Katahdin Sheep, Tamworth and Hereford Pigs, Nubian
Broilers, Buff Orpington and Black Australorp Hens, Broad-breasted White Turkeys, and a cros
Hereford cow/calf herd. The different species are all taken off the farm to be processed, inspe
frozen and labeled in licensed facilities. You may obtain our family-raised products directly fro
contact us for other Central Illinois locations.
Muller's Lane Farm is a unique experience in the old homestead way of life. We are rich in tra
our hayfield using Belgian draft horses and steel-wheeled machinery. Our fresh (non-certified
and herbs are available at the Rock Falls Farmer's Market on Saturdays and always at the farm
spring, summer, and fall. While at the farm you can get a glimpse of the Milking Devon ox or
rare heritage chickens, turkeys and geese strolling around the barnyard and acreage. The po
from day-old chicks to ready-for-your-oven. We also offer pastured-poultry eggs (both brown a
honey.
The Nadig Family Farm is located one hour west of Chicago and 25 minutes west of Geneva/S
minutes off of I-88 and only a half hour south of Rockford. We offer pasture finished beef, lam
turkey and 100% grass-fed raw milk. John and Charlotte Nadig and their growing family live
John grew up on a beef cattle farm in NW Illinois, and Charlotte grew up exploring and enjoyin
grandparents' farm. Charlotte has always wanted to live on a farm and own sheep. John has
farm raising livestock. They got a start in the spring of 2007 when someone graciously gave
(female sheep.) Soon after, John got a hold of a book by Joel Salatin and they haven't looked
livestock are fed only what would be a natural diet for them. Cattle, and sheep are on pastur
months and fed hay in the winter supplemented with organic mineral, sea salt, and probiotic
are also offered organic grain.
Nature's Choice Farm is owned by Eric Sexton and his wife Samantha. We pride ourselves on
naturally and on open pasture. Our beef is completely grass-fed and our animals are never g
antibiotics. We also sell pasture-raised pork, chicken, eggs, and turkey. Nature's Choice Farm
Sexton and his wife Samantha. We pride ourselves on raising animals naturally and on open
completely grass-fed and our animals are never given hormones or antibiotics. We also sell p
chicken, eggs, and turkey. Offers a CSA. Sponsoring member of Illinois Stewardship Alliance
Pastures Delights Farm in Decatur, IN offers fresh, organically-produced (non-certified), lab-te

unpasteurized, unhomogenized REAL (raw) MILK available through its herdshare program. Th
dairy cows are pasture-grazed year round (weather permitting) on quality forages grown in th
pesticide and herbicide free soil and they receive absolutely no grains. The cows are naturall
no hormones or antibiotics and the herd is managed so that the rich, creamy raw milk is avai
year. Visits to see the operation are encouraged and regular tours are offered. In addition to
deliver raw milk to their herdshare owners throughout northern and central Indiana
Plum River Farm is located in the rolling hills of Jo Daviess County, in the northwest section o
animals, sides and quarters of 100% grassfed beef can be reserved for later summer/fall pick
maintain an adequate supply of individual cuts and 20-pound sampler boxes for those who w
purchase smaller quantities throughout the year. Our herefords and red angus are 100% gra
finished and are fed no antibiotics or hormones. They eat only grass and hay grown on our fa
pesticides, herbicides or chemical fertilizers, though we are not certified as organic. We ensu
well being of our animals and the quality of the resulting beef by following the stringent stan
Animal Welfare Approved and the American Grassfed Association, of which we are proud mem
are processed at a small, family-run facility located only 15 miles from our farm, where they
quickly and humanely by practices specified by Animal Welfare Approved.
Q7Ranch is a Chicagoland local, family owned and operated producer of all natural grass fed
60 miles Northwest of downtown Chicago, our cattle graze on over 350 acres of beautiful lush
pastures with clear running streams and plenty of shade. Quarter Circle Seven Ranch clients
locally produced, hormone and antibiotic free beef delivered to their homes, businesses or he
up at the ranch. Major carrier shipping is available for locations outside the Chicagoland area
customers' convenience we sell our beef in any quantity, one piece thru one beef, with pricin
substantial savings versus Internet based providers. Our all-natural production practices inclu
grazing on pastures free of herbicides, pesticides and commercial fertilizers with no hormone
the cattle. We handle our steers on horseback, the slow and easy, light contact way. Processi
USDA inspected facility where the individual cuts are vacuum packed and flash frozen. Our f
deliver sustainable food and build sustainable relationships. We treat our animals with respec
our clients for their wish to move towards more natural foods while leaving a smaller carbon
Roller Coaster Farm is a family-owned-and-operated farm located in the rolling hills of southw
beautiful Driftless Area. Our family has continually raised animals on the farm for over 30 yea
currently operated by multiple generations of the family. We are firmly committed to the utili
breeds and natural farming methods that promote the health of our animals, our land, and ou
Roller Coaster Farm, we raise delicious, grass fed and grass finished Highland beef and Katah
as pastured Tamworth pork. We use Management Intensive Grazing techniques to rotate our
through lush pastures to produce lean, flavorful meat. Our Tamworth hogs enjoy grazing in th
any confinement for farrowing or feeding. None of our animals ever receive any added growt
therapeutic antibiotics or animal bi-products. To ensure the highest quality product and proc
have partnered with Avon Locker Plant, a state inspected plant just 3 miles from the farm. Cu
and packaging can be arranged after consultation with Avon. We direct market our products i
from entire animals to 20-pound. variety packs as well as supplying select restaurants, cater
facilities that share our vision and value our animals and their stories.
Sonrise Farms is located near Penfield, IL (approximately 25 miles northeast of Champaign-U

Hesterbergs began converting cropland into a natural pasture-based system in the 1900s. To
pasture-raised chickens, turkeys, forage-finished Murray Grey beef and brown eggs from free
Broiler chickens are available May through October and turkeys for Thanksgiving. All poultry
on the farm unless arrangements are made for freezing. Their herd of Murray Grey beef catt
pasture every day of the growing season. No feed supplements, hormones or antibiotics are
to customers is born and raised on the farm using natural practices until going to slaughter. B
halves, quarters or individual frozen cuts. Please check the farm website.
Sorensens Heritage Farm raises all-natural heritage breed pigs on pastures in the scenic Sou
are located close to Interstates I-57 and I-64. Our farm is miles away from "industry" on pastu
been used for natural grass or woodlot for over 25 years. We initially began raising pigs for o
that others were also interested in healthier, highest quality, naturally raised pork that is nev
antibiotics, hormones or animal by-products. Our pigs are Gloucester Old Spots, Large Black,
Wattle. These breeds produce excellent quality, hearty tasting pork. Our pigs are raised in th
sunshine where they have room to roam and develop naturally. Our pigs are treated with gre
and we make sure that they are humanely processed by a small packing facility. Delivery is a
Southern Illinois for a reasonable fee. We also offer stone ground chemical-free, non-GMO flo
vegetables in season, and farm fresh eggs.
South Pork Ranch is a first generation small family farm located two hours south of Chicago l
north of Champaign. Our livestock is raised outdoors, on pasture, with shelter available as th
beef and pork is certified organic by MOSA. Our meat is available directly off our farm throug
store or by ordering half and whole carcasses which are processed at Bittners Eureka Locker
Our farm store, is open everyday except Sunday from 10am-6pm. Various cuts of frozen beef
with honey (from local bees on native grasses and flowers), all natural handmade soaps, and
season) are available in the store. CALL FIRST to check availability if you are looking for a spe
Beef (100% grass fed) and pork (on pasture with additional organic grain and milk) can also b
whole or half carcass. Raw milk from certified organic cows is also available. We are home t
Hog, a heritage breed on the Livestock Conservancy's Threatened List. With less than 2000 R
to be in existence in the world we are proud to be raising this fine breed for consumption as w
Red Wattle pork has a rich taste, a deep pink/red color and the perfect amount of melt-in-you
definitely NOT the other white meat. Our chefs swear by it. Our customers crave it. Some hav
hide it from their own children.
SS Backwards Longhorn Meats is a family owned and run business registered with the Illinois
Agriculture. We are located in western Illinois, 45 miles south of Springfield. We serve all area
Brighton, Godfrey, Jerseyville, Greenfield and more. Beef can be purchased from our home o
Markets during the spring/summer seasons. We sell our products at the Alton and Edwardsvil
The Meat sticks can be shipped but we do NOT ship frozen products.
Here on the Steiner Family Farm our family delights in producing healthy, nourishing and sust
an organic farm resisting the use of chemicals and GMO seed. Instead we are seeking biologi
improving our soils, which in turn will boost the nutrition of the milk, meat, and eggs we prod
any antibiotics, hormones, or growth stimulants. Our desire is to work with nature instead of
fields and land are certified organic by MOSA (Midwest Organic Services Association). Our an
certified organic crops and are raised by organic standards, however, we have not pursued o
for the animals to prevent extra costs and paperwork. We rely on farmer-to-consumer trust re
our farm we offer: pastured chicken, pastured turkey, pastured brown eggs, and 100% grass(available through a herdshare).
Tallgrass Beef is a pure, natural product of the Great American Prairie. Founded by Bill Kurtis
conservationist, and proud owner of The Red Buffalo Ranch in Sedan, KansasTallgrass Beef
cattle that roam in the open and graze on natural grasses rich in nutrients and high in anti-ox
beef that's rich in Omega-3 fatty acids, high in Vitamin E, higher in beneficial unsaturated fat
saturated fat and cholesterol. You can taste the difference. Tallgrass works with independent
farms and ranches to raise cattle in their grass-fed, grass-finished program. Their beef is sold
select specialty food and grocery stores, and through their website. Although their office is in
primarily marketing and selling in Illinois.
Tallgrass Prairie Farms has been raising prime Angus cattle in Central Illinois for over 30 year
to providing all-natural food products with no hormones or antibiotics and pride ourselves on
tender, lean, Omega-3 hearty cuts of meat available for our customers and their families. Ou
on Midwestern grass pastures and are hand-picked to ensure youll receive the very best qua
available. We sell beef in whole, half, half of half (1/4) and individual packages and cuts. We
salsa, jellies, BBQ and steak seasoning. We do ship and deliver. We also sell wholesale to reta
Located in Central Illinois we are close to Indiana, Missouri, Iowa and can have items shipped
fee.
Ted Kapper Farm sells all-natural, grass-fed beef. Our animals do not receive any grain. We s
quarters or larger amounts. When our beef is processed (at a local USDA inspected plant) it i
every quarter has the same cuts. Customers are welcome to tour the farm to see and learn a
practices. We believe that our products should be sold locally so we do not ship our product.
at the farm.
Thankful Harvest is a grass-based, organic farm applying organic management for the benefi
the environment, the animals and the farm. If you grew your own food, we believe you would
supply 100% grass-finished beef; 100% grass-finished lamb; organic, pastured, free-range po
turkey); and organic, non-soy farmstead eggs. We feed our crops minerals based on detailed
the crops are able to put more nutrition into what the animals and the consumers eat. If the
the soil, they cannot make it to the table. We feed our chickens organic flax which is shown t
fatty acids in the eggs. We strive to deliver maximum human nutrition to your family's table.
homes, food coops, and buying clubs in Iowa, Nebraska, and South Dakota. We also ship nati
appropriate shipping options. Met Tom German at CSA event in Arlington Heights on Sat., Ma
delivers to Chicago
Three Maples Farm approaches its animals with respect and dignity. We recognize that each s
valuable purpose in the success of our small business and the satisfaction of our customers.
it isturkey, chicken, beef or porkwe only raise in small batches, allowing us the flexibility
natural setting for them to grow and thrive. While we are not certified organic, we take an all
to feed and health care. Our meat and poultry are processed at USDA-inspected facilities in
they are treated with the same level of humanity and respect we have made our mission. Ou
are cured without nitrites and smoked in a real smokehouse. We deliver throughout the Chic
a fully functional, SECURE e-commerce Web site. Customers are welcome at the farm any tim
Three Spring Farms is a new venture in 2011 by Andrew Bachmann, Jacob Bachmann and Bry
Bachmann brothers have loads of knowledge and experience: they are 4th generation farme
neighborhood with recent degrees in Agriculture from Missou. Meyers is a recent convert afte
experience a few decades ago. Together they are raising grassfed beef and taking steps to p
farmland that they are working. The Bachmanns have added to their previous knowledge by
grassfed grazing school in 2011, while Meyers perpetually bugs them with ideas gleaned from
Grassfarmer and other journals. We are simultaneously building our pastures and our grassfe
work includes the building of a herd around some cows and calves that the Bachmanns have
family farm up the road. The first year has seen the conversion of tilled fields to pasture and
plans to protect the ponds and streams by providing internal fencing and managed grazing. T
company is off to a strong start and has a small number of grassfed steers to offer at the end
operations. We feed grass and hay only. We offer mineral supplements but absolutely no hor
antibiotics. The cattle are outside all the time and have had minimal health issues.
Trail's End Organic Farm, certified by Indiana Certified Organic, is located 4 miles west of Putn
Crow Creek Valley. Our farm consists of 385 acres and has been in the Morse family since 192
organic since 1992. The farm is divided equally between cropland and pasture, with oak, wal
timber. Crops include soybeans, popcorn, wheat, oats, and rye. Our USDA Certified Organic g
a Scottish Highland/Aberdeen Angus cross which ensures lean and flavorful beef. Of course, w
hormones or antibiotics. The cattle are not confined in a feedlot, but spend their time out on
to clean water and shelter. Through the winter months the cattle are fed hay. It takes approxi
to raise a calf to market weight. The beef is sold by quarters, halves, or whole. The cattle are
certified-organic locker, Bittners Eureka Locker, Eureka, Illinois, for processing according to t
cutting order. The employees at Eureka are very good at talking you through a cutting order,
done one before. Customers pick up their finished beef at the locker and pay the processing
be arranged.
Our heritage breed hogs are raised naturally outdoors where they root, eat grass and thrive,
humane treatment. Yes, they actually eat grass. Our delicious pork is a result of sunshine, fre
room to roam. The fact that we raise Large Black and Duroc hogsboth Heritage breeds kno
taste and pasturing abilitymakes a big difference as well. Large Blacks are gaining populari
chefs and home-chefs alike because they are a large, sweet-fleshed bacon-type pig famous f
sweet-scented meat. Our meat is processed in a local USDA inspected butcher shop. Our me
bundles. Breeding stock is available. Tuthill Farm meat is available online, local stores and is
menus of local restaurants.
Vincent Family Farm is centrally located just outside Springfield, IL. Products include pastured
100% grass fed jersey milk cows, grass fed goats, grass fed and finished beef, acres of beyon
(vegetables and fruit) We also make our own cheese, butter and soaps. All of our animals ar
humane way. No antibiotics or hormones are used. We use a rotational grazing practice with
Offers: Pasture raised Poulet Rouge chickens and Heritage turkeys (White Holland and Midge
poultry are fed certified organic feed from hatch. They are pastured on organic, (non-certified
pens (tractors) that are moved 1 to 2 times per day. Slaughtering is done at a certified non-o
Silver Rabbits (rare heritage breed) are available for live purchase only. Rabbits are used to h
garden beds in Spring while confined in moveable cages with open bottoms and are given ga
than Brassicas. They are kept in larger than required cages in Winter and when not in the tra
Fainting Goats, live purchase only. Goats are pastured except in Winter. They are fed grass ha
grains. They are kept in a large fenced area in Winter and at night with three sided shelters.
mothers with supplemented real goat milk from bottles for taming purposes. Various Heritag
and geese, live purchase only. Raised in large open pen with water for bathing. Fed certified o
hatch. Fed frequently with garden refuse from organic garden and lawn cuttings and weeding
have ever been applied to anything they are fed. Goats are given necessary antibiotic treatm
common diseases only and worming medication. Poultry and rabbits are not given antibiotics
for illnesses. No hormones of any kind are ever used. Sales from farm only. CSAs for eggs an
Chicken eggs by CSA membership only; there is generally a waiting list. Duck and turkey egg
individual sale at farm in Spring and Summer. Chicken meat by CSA only. Turkey meat for sal
Thanksgiving based on advanced orders. We also sell heirloom produce and fruit, honey, Shi
heirloom vegetable starts and seeds and native plant plugs and seeds. No shipping. At farm
Wallace Farms is the ultimate one-stop shop for conscientious consumers who insist on only t
support their familys health. Wallace Farms was co-founded by several members of the Wal
we believe in the dramatic health benefits provided by grass-fed beef and other nutrient-den
up in rural Iowa, where growing corn and soybeans is the livelihood of our fathers and grandf
might expect, our family, friends and neighbors have been raising grain-fed beef for decades
2001, we were convinced by mounting evidence that touted the superior health benefits of e
grain-fed meat and Wallace Farms was born. It is our collective mission to bring superior g
other naturally-raised meats and wild fish to all of our customers and their families. Wallace F
free alternative to food that is raised and processed in a factory-like setting. Wallace Farms u
Club approach, which allows our customers to pre-order a wide variety of foods. Has variou
IA
Hutchinson Farm is a third generation farm located in Eastern Iowa near Cedar Rapids, Water
We sell grass fed beef in 20-pound bundles and deliver free to the Cedar Rapids area. Quarte
wholes are also available and sold on a carcass weight basis with processing done at the Edg
Edgewood, Iowa. Since 1940, we have been serving the finest local organic fruit and vegetab
foods in the surrounding vicinities. The store has been in its present location since 1970. We
Road (Route 22) two blocks north of Lord & Taylors Department Store in Scarsdale nestled be
butcher and Eastchester Fish Gourmet. Proprietor Michael Costello travels to Hunts Point Term
largest outdoor market in the world) four nights a week and personally tastes and hand picks
that is purchased. He also supplements seasonal organic fruit and vegetables from Long Islan
York and Pennsylvania. It is our guarantee that there are no finer local fruits and vegetables a
our fine organic fruits and vegetables there are wonderfully prepared foods made on premise
outstanding dips, salads, soups, etc. (see brochure). In addition to our fine products, our staff
one on one customer service that is second to none. Not only are the employees knowledgea
store's items but they are eager to serve you with a smile (which is rarely seen today).
This farm has been in the Zinniker family since 1943 and is the longest-running bio
the United States. It has been organic from the very beginning, and was certified o
through Oregon Tilth. Throughout the farms history, we have been striving to imp
and fertility through the use of manure, compost, a balanced animal/land ratio, an
biodynamic methods. Pastured animals are mainly sustained by grazing; where fe
we grow it ourselves. The need to supplement with feed from outside the farm is r
livestock in a way that promotes health and prevents disease. When the rare illnes
utilize homeopathic and natural remedies if treatment is required. Veterinarians in
compliment us on outstanding animal health.
Named for the Sandhill Cranes that make the farm their home each spring, Crane Dance Farm
the rolling hills, woods, and wetlands of Middleville in Barry Country, Michigan ~ a perfect se
sustainable, regenerative, pasture-based farm. Providing chemical-free, nutritious, and delici
lamb, poultry, and eggs is our life goal, as we work humanely with our animals and in harmon
Because we are committed to genetic diversity, we include endangered heirloom animals in
and heirloom vegetables and grains whenever possible. Never do we apply toxic pesticides,
chemicals, or fertilizers to our land. On Crane Dance Farm, lush pasture, portable pens, fresh
nurture animals to thrive without the use of hormones, systemic biocides, or antibiotics. We b
farming philosophies and techniques (in stark contrast to the confinement life of factory farm
pumped full of chemicals and drugs to stay alive) are better for the earth, better for the anim
better for the humans. The vast majority of our ruminants, pigs, and poultry are bred, birthe
raised on the farm, assuring quality control from breeding through processing. We grind our
grains, most of which are grown by a certified organic farmer, and the remainder of which are
local sources. We avoid supporting any aspect of the industrial agricultural complex which w
infuse, genetically modify, and inhumanely treat and house animals.
In the outskirts of Minooka, IL there is a laying hen operation that seeks to fulfill t
bestowed upon this town. Minooka means Good Land in the Pottawatomie tribe
Bill and Pam Kunke have made excellent use of their 76 acre farm named Creeksid
The farm is fenced in by two creeks on the property, hence the name Creekside. Th
Good Land was initially used to grow vegetables, and now they have expanded t
hen operation. Having grown up in Minooka, IL, the Kunkes are no strangers to fa
third generation farmer, was born and raised on what is now Creekside Natural Far
and raising livestock. Pam accredits much of her knowledge of farming to the man
grandparents house as a little girl. When asked what peaked their interest in Cert
Pam replied that she has always been a huge animal lover, and when she heard ab
she knew she wanted to be a part of it. Certified Humane and Animal Welfare App
Ludwig Farmstead Creamery sits on a 150 acre dairy farm in the Central Illinois town of Fithia
been operated by the Ludwig family for five generations, and excels at raising high quality, C
Holstein cattle under the direction of their award-winning herdsman. The Ludwig family plac
on the humane treatment of their herd, ensuring that each animal is well looked after. Dave
his family grew up farming in a hands-on working environment. Younger family members fed
cleaned stalls and fed hay, while the older ones would milk, feed and handle the mature anim
calves on the farm are left with their mothers for a period to ensure a natural mother-calf rela
established. The Ludwig Farmstead Creamery uses only the milk from their herd to produce
cheese, and the staff takes pride in using morning-fresh milk direct Ludwig from their cows
establishing a creamery on-site was the vision of Jacob Jake Ludwig who developed a passi
making after graduating from the University of Illinois in 2009. Sadly, Jake passed away befo
establishing a creamery could be completed, but his father Dave successfully realized his son
thereafter. Customers can still taste the habanero Havarti that was Jakes specialty along wit
winning varieties crafted by the creamerysmaster cheese maker, Fons Smits. Ludwig Farms
traditional European style cheeses are sold predominantly in Illinois, Indiana and Missouri at
well as in select retail markets and restaurants. The Creamery features 7 Certified Humane
their Kickapoo and Feather Ridge varieties that recently were named grand champions at the
Phils Fresh Eggs in Forreston, Illinois is a family run, second generation, cage-free egg produc
Started in the late 1950s by Phil Wubbena, Phils Fresh Eggs developed and pioneered the ca
production model that is utilized around the world today. His son Rod and his wife maintain th
well as the family legacy of 100% cage-free, naturally-fed chickens. Rod runs the farm at the
Forreston, Illinois. The farm began as a dairy production facility in the 1950s. After dairy farm
years, Phil decided to try his hand at raising chickens and purchased a complete chicken rais
local supplier. It included barns, feed and animals. Some of the original buildings are still sta
Wes Jarrell and Leslie Cooperband raise Animal Welfare Approved Nubian and La Mancha goa
Prairie Fruits Farm and Creamery, in Champaign, Illinois. Jarrell and Cooperband moved to Ch
and started building their five-acre diversified farm in 2004, including the purchase of their fi
In 2005, they were licensed as a grade A goat dairy and farmstead creamery. Over time, they
farm to an additional 55 acres. Jarrell and Cooperband are extremely dedicated to sustainabl
We strive to keep our goats as happy and healthy as possible, say Wes and Leslie. We ma
sustainable practices, feeding them home-grown, top quality grass-alfalfa hay as well as loca
during milking. We have a little over 10 acres of grass-legume-forb pastures in which the goa
growing season. Jarrell and Cooperband also rotate the goats through their different pasture
four weeks, ensuring the grass has enough time to grow back naturally. Our overall animal
is to keep our goats as healthy as possible by providing them optimal living conditions and ex
and water, say Wes and Leslie. We never give our animals hormones, and we only treat an
conventional medicines when they show symptoms of illness (which is infrequent).
Michael and Karen OMara raise Animal Welfare Approved beef cattle on Harvest Hills Farm in
Harvest Hills Farm was established in 2004 on 107 acres in Jo Daviess County. The pre-glacia
hills of the county make it a uniquely suitable place for the grassfed herd, as well as a selecti
the OMaras grow. Beef from Harvest Hills Farm is sold directly to the consumer- either by ste
Harvest Hills Farm is a family-owned farm located in Jo Daviess County in the northwest corne
rolling hills and pre-glacial terrain make it uniquely suitable for our main farm products: Blac
and Katahdin sheep wine grapes for the home winemaker, and culinary herbs and vegetable
Farm was established in 2004 on 207 acres of land in Jo Daviess County, Illinois by Drs. Mich
O'Mara. We EXPANDED in 2011 by 48 adjacent acres to 255 acres! The newly added acreage
cultivated and will be kept as a hay source for wintering our grass fed cattle. It's planted in a
and orchard grasses, fenced, intended to be kept segregated and unadulterated, registered w
farm is a perfect site for grazing cattle with its natural springs, creeks, and gently rolling hills
developed to establish a free- range herd of Black Angus beef cattle, fully grass-fed and free
antibiotics, growth promoters, hormones and unnatural processes. The Animal Welfare Assoc
American Grassfed Association were our great resources in developing procedures for raising
committed to following their standards as we move forward into the future. We promote the c
Cornell University's GAP Program, Iowa State University extension programs for GAP, produce
maintain Illinois Food Service Sanitation Certification and actively support food safety activiti
wherever the opportunity presents.
The Wells Family has been raising cattle in Missouri for four generations. Since 2001, Steve a
been raising grassfed cattle and their primary concerns have always been to keep their farm
ensure the best welfare for their animals. The farm has been certified organic since 2006. Tal
became clear that their concern for the animals health and welfare extends to each individu
example, when one of their calves was injured Steve and Kim nursed him back to health by b
and giving him extra special care. The calf, known as Rocky, became famous with their neigh
family started taking him on rehabilitative walks with the family dog. Kim said her family dec
Welfare Approved because, After researching Animal Welfare Approved, we realized that an
so widespread, and so in tune with the true needs of the animals was something we would lik
with The Wells customers are happy to see that theyve joined the program. People have
pleasure in the addition of Animal Welfare Approved to our label. Kim said. They truly appre
go to to provide them with our product.
Mel and Joyce Williams of MJ Ranch raise AWA-certified Angus cattle on 520 acres of beautifu
north of Lawrence, Kansas. Although he was raised on a farm, Mel left as a young adult to pu
Joyce began helping out on Mels parents family farm after their marriage in 1960 and, after
Mel purchased a small herd of cattle from his family and returned to farming himself. Joyces
registered nurse inspired her interest in healthy eating, and ultimately led her to take charge
marketing efforts. In 2002, Mel and Joyce made a decision to focus on producing the healthie
and to begin selling direct to their customers. They were driven by their knowledge that cattl
eat grass and forage, their belief that farming could be sustainable for both the farmer and th
and their commitment to raising animals to the highest welfare standards. After learning mor
increased nutritional benefits of grassfed beef, they transitioned to an entirely pasture-based
Animal Welfare Approved and American Grassfed Association certifications. Mel and Joyce we
encourage customers to come and see that we do what we say that we do!
Green Dirt Farm is a partnership between Jacqueline Smith and Sarah Hoffman. The two frien
grass-fed lamb and dairy sheep just north of Kansas City, Missouri. The operation grew out of
passion for farming and a talent for breeding high quality sheep. We breed for high producti
quality, good mothering skills, and disease resistance, says Jacque (pronounced Jackie). T
resulted in a herd that is productive, healthy, socially stable, and gives very tasty milk. The t
become experts at turning that milk into delicious cheeses, including fresh cheeses and Bloo
cheeses which come in flavors like Lovage, Firecracker and Bossa Nova. All cheeses are mad
Green Dirt Farm was the first licensed farmstead cheesemaking facility in the Kansas City are
their grass-based diet, sheep at Green Dirt Farm are given the space and environment to beh
They are able to act like sheep, says Jacque. Our animals are running, jumping, playing, su
they are happy. Green Dirt Farm viewed Animal Welfare Approved accreditation as a way to
practices to customers who may not be able to visit the farm.
Ron and Suzanne Klein raise AWA-certified dairy goats on pasture at Windshadow Farm & Dai
Michigan. The picturesque 45-acre farm is surrounded by four organic farms to the south and
to around 150 AWA-certified dairy goats. AWA-certified cheese from Windshadow Farm & Dai
through Evergreen Lane Creamery.
Barbara and Stephen Adams raise AWA-certified dairy goats on pasture at MeadowWild Farm
Minnesota. The Adams live on 32 acres of hilly, sandy land with a mix of dry land and wetlan
used for crops early in its history and then for hay and cattle. Today, it consists of about 20 a
crop fields and 10 acres of heavy forest. Before Barbara and Stephen purchased the land it h
for 15 years. When they decided to retire, the Adams moved to the land and bought their firs
day before their retirement began, the first kids were born and their dairy goat operation was
Adams raise Alpine dairy goatsa hardy breed that can stand the infamous cold winters of n
and plan to breed in fall and kid during March and April. The farm environment is ideal for pa
management and the goats have thrived from the outset: Browsing is part of these goats n
explains. With the combination of woody browse and other plants in their pasture, as well as
from fields close by, we were able to meet the girls approval. MeadowWild Farm handmade
cajeta (caramel sauce), and caramels are available by mail order or direct from the farm.
Kaci and Dino Fazio raise AWA laying hens on pasture at Cloud Nine Farms in Crete, Illinois. R
pasture-raised eggs contain three times as much vitamin E, seven times more beta-carotene
amount of Omega 3 fatty acids as industrially produced eggs. AWA is the only label that requ
for all animals and all AWA standards, policies and procedures are available on this website, m
one of the most transparent and trustworthy certifications available. Eggs from Cloud Nine F
pastured laying hens are available direct from the farm.
Deanna and Ed Hurley raise AWA beef cattle on pasture at Hurley Farms in Ash Grove, Missou
farm manager at Shire Gate Farm, and Hurley Farms is a trusted supplier of high-quality gras
Shire Gate Beef brand. After a number of years working with horses and ranching, Deanna be
for Shire Gate Farms in 2007, taking on full responsibility for all aspects of the farm and its de
the greatest perks has been being able to spend more time with her three young boys: This
opportunity for them to learn firsthand what it takes to run a successful farm, says Deanna.
owner, Will Witherspoon, is proud to have Deanna onboard. Her animal expertise, hard work
unwavering dedication to Shire Gate Farm has made it what it is today, says Will. Were gla
Farms as a trusted AWA-certified source for cattle for Shire Gate Beef.
Although Bill and Deb Robinson were both city-raised, Bills exposure to livestock as young ch
their dream to own a small farm and raise animals. In 2004, their decision to purchase some
them the opportunity to raise cattle on pasture as they had always envisioned. When a friend
should look into AWA certification for their cattle herd, Bill and Deb quickly recognized that AW
aligned with their own objectives for the farm. Our goal is to provide a good environment an
well fed, well treated, healthy and calm, says Bill. Our potential clients recognize that we d
do by having AWA certification. The Robinsons cow-calf cattle herd of primarily Angus cattl
gentleman who had the same family herd for over 50 years. They were exactly the stock we
Well kept, tame and gentle. Each year, Bill and Deb bring in top-rated bulls from a reputabl
maintain the excellent genetics of the herd. Having developed a foundation of good dispositio
genetics, the Robinsons try to keep human interaction with the herd to a minimum. In additio
farm, they manage 50 acres of hay ground on the edge of the Cedar Rapids city limits. Althou
hay available, the cattle are free to wander for grazing and can seek water, shelter, or a little
fit. These methods allow Bill and Deb to achieve their goal of providing a healthy, natural life
The Robinsons are also in the process of reclaiming the old rock quarry that is on the farm. A
improvement project, they have transformed the quarry operation into a unique agricultural
Vince and Nancy Pope raise AWA-certified sheep on a centennial family farm in the southern
Wisconsin. Vince was raised on a dairy farm and worked as a livestock nutrition specialist, an
practicing veterinarian. Their skillsets are strong assets in their commitment to pasture-base
their flock. Essentially, we have a nutritionist and veterinarian on staff, Nancy explains. The
allow Vince and Nancy to identify potential problems in the flock early, and make adjustment
treatment as needed. The Popes chose AWA because it was an exercise in solidifying and im
farm practices. This is a competitive market, explains Nancy. Its important to us that wer
organization with strict standards and follow-up, so we can assure our customers we really do
welfare standards for our sheep. The Popes raise Katahdin sheep, which they selected for th
flocking instinct, high fertility, ease of lambing on pasture, suitability for cold weather, and ab
own coats. The Popes have an interest in genetics and work to perpetuate these traits throug
program. Nancy enjoys the surprise inherent to lambing Katahdins as well: Katahdin lambs a
colors, and youre never quite sure what youre going to get, she says. Its like Christmas!
Wisconsin River Valley, the farm has been in the Pope family for over 100 years, and Vinces
Lily, still help out in every way they can on the farm. Despite the reputation sheep receive fo
response, Nancy says she is amazed by the intelligence and long memories of the sheep: Af
weaned and reintroduced, mothers and daughters reunite and graze or bed down side-by-sid
mothers, daughters, and aunts graze as extended families with their new lambs.
Circle B Ranch is nestled in the gently rolling hills and woodlands of the southwest Missouri O
farm is conveniently located in the town of Seymour, just 32 miles east of Springfield. At Circ
raise hogs the old-fashioned way: outside on the pasture, where the hogs can run and exercis
and Marina Backes proudly explain. Its the way nature intended. John and Marina relocate
NJ, in September 2009, where they owned a small hobby farm, raising turkeys, ducks and chi
consumption. But they believe their non-farming background has also played a key role in th
outdoor hog farming operation at Circle B Ranch. John has extensive experience in mechanic
the entire infrastructure of the farming operation goes to him, as well as the everyday operat
Marina owned and operated an upscale catering company in Somerville, NJ, for 11 years, whi
quality of food on our tables.
Hamid Markazi raises Certified AWA beef cattle on pasture at D Central Farms in Woodstock,
Hamids family owned a farm when he was growing up, he gained limited hands-on experien
chose a career in geology and environmental engineering. It wasnt until later on in his life th
wife decided to purchase some land in McHenry County, IL, and build a house and a barn. Th
maintained a couple of pastures for their daughters to keep and ride their horses, and decide
some other farm animals to develop their farming experience. As the kids moved on to colle
focus on expanding our farming business, says Hamid. The Markazis currently own 167 acre
County and their beef cattle are certified by AWA and American Grassfed Association. We ha
which is used to grow corn and soy beansthe remaining includes pastures, ponds, wooded
buildings, says Hamid. We have purchased more land over the past few years and have inv
and energy improving it. Weve repaired field drainage systems, removed unwanted trees, cr
demolished farm buildings we couldnt save, and repaired the remaining buildings that were
shape. In 2011, Hamid established their beef cattle herd after purchasing 10 certified polled
and they now maintain 30 head of cows, steers, heifers, and bulls. I have always been intere
cattle and, through the years, I have read and seen enough of the operation to feel comforta
with raising beef cattle myself, says Hamid. Drawing on my academic background in enviro
my knowledge of raising beef cattle, and my access to the required equipment and land, my
high quality beef for our consumers while improving the treatment of animals and protecting
Melissa Driscoll of Seven Songs Organic Farm in Kenyon, Minnesota, developed an interest in
at an early age. She sold garden vegetables alongside her mother at farmers markets and ra
4H. The most important aspect of how we raise chickens is the fact that they can range in a
at will during the day and can therefore do normal chicken activities like establish a pecking
search for green growing food and insects to eat, and wander through the tall grass, says M
all organic egg layer mash and grains, which Melissa feels is important to support a more sus
system. She is also preparing to be able to hatch all her replacement stock under broody hen
need to buy chicks to replace older birds. Our goal is that all our hens are hatched on the fa
mother hen, and that they live on the farm for two or more years, Melissa explains. When i
our old hens about 15 minutes to a local on-farm slaughter plant for butchering and eat them
Melissa chose to join the AWA program because she believes that raising chickens according
the right way. She also recognized the importance of certification in proving to her customers
doing what she says shes doing: Once we were in the certification process we were impress
thoroughness and thoughtfulness of the standards. We had to change a feed ingredient and l
very educational.
After attending college and pursing very different careers in special education and biology, re
Solis and Joel Helge purchased their 40 acre farm in Stoughton, Wisconsin in June 2010 as a w
sustainably-farmed eggs, meat and fiber for themselves, their families, and the local commu
Acres is a 40 acre farm, located in Stoughton, WI. The farm is owned and operated by Erica S
Raised on the farm are Shetland sheep, heritage breed chickens, heritage breed ducks, Ango
geese. Emancipation Acres has been certified Animal Welfare Approved for laying hens and s
September 2012.
Amy and Tony Jagla acquired a historic 10.5-acre farm in 2005, but it wasnt until 2011 that t
backyard chicken operation into a business. While producing food for their family, the couple
much they enjoyed farming. Now, with the help of two of their three children, Katlin and Tyler
in the army), they raise 300350 Dark Cornish chickens and 50 Cornish Game Hens for meat
named their new venture Platypus Flats Ranch after the animal which, like their farm, is a litt
and the flat lands it sits on. Having AWA-certification from their meat birds helps Amy and To
their customers how their farm management practices set them apart from the competition.
AWA because it would make sense to get a certification to distinguish us from others. As we l
it made sense to our operationit was a natural fit. The few things we had to modify and cha
sense for the health of our birds, says Amy. It was an easy choice.
Farmer Julie Engel had no previous farming experience when she was hired in March 2005 by
Center for Food and Agriculture in Pocantico Hills, NY. By December, she was raising rabbits o
diversified farm. For the next three years, Julie worked with the rabbits at Stone Barns but be
with the system she originally copied from Daniel Salatin (son of Joel) of Polyface Farm, VA. O
years, she moved six times with the rabbits, including a year-long stint on a sheep dairy in up
a two-year spell on a diversified vegetable farm in Sun Prairie, WI. The rabbits are now settle
Julie currently manages about 50 rabbits using a unique system she has developed for farmin
on pasture, which she calls The Coney Garth method. Her rabbits rely solely on the pasture
in the summer and on hay, vegetable scraps, and sunflower seeds in the winter. Rabbits act
efficient grazers, shearing grass at about two inches and chewing the stem to the end, Julie
rabbits a grass-based diet not only reduces feed costs, but by using pasture land already in r
animals this system provides an opportunity for farmers to diversify. Julie experimented with
systems to try to keep rabbits from escaping and discovered after much trial and error that a
fence worked better than an electrified one.
Donna Schauer, a lawyer and magistrate judge, grew up with horses and raising lambs. Whe
daughters were young, their family continued to raise animals, but this time horses and poul
passion for country living, her profession kept her in the city for many years until 2004, whe
in rural Dallas County, Iowa, and established Sunny Silver Maple Farm. The AWA certified fibe
year-round and their high quality fleece is exceptionally clean, making it ideal for the hand-sp
Donna is constantly impressed with the quality of the fiber her sheep produce: Last summer
fleece got first place in the fine-fleece division at the Sheep and Wool Festival in Adel, Iowa.
ago Donna purchased a small number of goats, including a Toggenburg doe. The goats were
they soon purchased more registered Toggenburg does and a buck: Ive milked for my own u
years and started making cheeses last year, which has gone extremely well. Donna now hop
operation to include a dairy in the near future.
Jack and Betsy McCann of True Cost Farm in Montrose, MN raise AWA laying hens as a result o
tastiest food possible. Having grown up in the suburbs, the McCanns were fairly unfamiliar w
beginning. After learning more about sustainable, pasture-based farming and the nutritious, d
produces, they were determined to not only raise their food the right way, but also to provide
transitioned out of his previous career as an entrepreneur and management consultant to bu
Cost Farm and Betsy now leads a dual life as farmer and musician she loves her career as a
director. The AWA laying hen flock at True Cost Farm is currently around 300 birds of mixed b
include: Ancona, Specked Sussex, Ameraucana, Delaware, Dark Road Island Red, and Welsum
of Jack and Betsys to choose slow-growing breeds for optimal taste, texture and nutrition. Tr
consists of 23 acres of alfalfa as well as native grass pasture, 14 of which is fenced to serve a
production land. The McCanns also have 63 acres about 15 minutes from the main farm whe
grains for animals feed.
Cherrie and Lee Nolden both came from agricultural backgrounds. Cherrie was raised on a fiv
and Lee spent his summers on his uncles farms in Prairie du Sac, Wisconsin. The couple beg
farming ventures in 2001 and since then have raised livestock both in Wisconsin and Kansas.
raise Animal Welfare Approved laying hens, meat goats and meat sheep on their 56 acre pro
farm Lees family still owns in Prairie du Sac, Wisconsin. Cherrie is proud that in the years sin
farming together, she and Lee have selected for the best genes in their livestock. Breeds are
which lend themselves to the climate of Wisconsin and the pasture-based system that Cherri
Their selection of desirable characteristics have led them to use breeds like the Silkie chicken
with fluffy plumage and an exceptionally calm and broody temperament. These qualities mak
excellent mother hen and this is important on 1dr Acres since all chicks are hatched on the fa
for their own offspring without the aid of incubators or brooders. In addition to the appropria
breeds that Lee and Cherrie use on 1dr Acres, their animals are also kept healthy through the
minerals, allowing them to fight off disease, when necessary. The multi-species rotational gra
breaks up the pest cycle in their pastures and mimics the diversity that exists in nature wher
different niche spaces. Meeting the demand for their pasture-raised meat and eggs is challe
price of land which is required for pasture-based farming. Despite the challenges, Cherrie and
to raising their animals in accordance with Animal Welfare Approved standards because they
with their desire for a high quality of life for their animals.
Greg Kestner of Double Creek Farm has been raising cattle on his familys land in Clayton, IL,
of Quincy, since 1976. While the farm has undergone many changes since then, his animals h
pasture-raised outdoors with a focus on making sure to keep them happy and healthy. His An
Approved herd now consists of around 100 White Park cows. Greg sought AWA certification in
happy to learn that the AWA standards were well in-line with his own goal as a farmer to alwa
interest of his animals.
While Lesley Million grew up on a cattle farm, its goats that she wanted from the time she w
She finally got her opportunity when she and her husband Barry bought Terrell Creek Farm, 2
Springfield, Missouri in 2006. The couple bought dairy goats in 2007 to make a profit from the
and woods on their land, which was well suited to the browsing eating habits of goats. Lesle
on Nubian goats, although they still have some Alpine-Nubian mixes from early trials with the
were attracted to the people-oriented personality, long ears and color variation of the Nubian
Millions are proud of the way that they treat their animals and raise them as naturally as po
Animal Welfare Approved certification for their goats allows their customers to know, says Le
care about animals and treat them well, while at the same time making them productive. L
built a creamery to process their goat milk into handmade cheeses in 2011. Their farms spe
cheese, but they also produce fresh chevre, feta and gouda, which are sold at the Farmers M
in Springfield.
Brothers Luke, Jesse, and Jay Meerman and their mother, Sue, two sisters (Heidi and Bonnie),
Animal Welfare Approved dairy cattle at Grassfields Cheese in Coopersville, Michigan. Luke sa
proud to be a true family farm. In fact, they are a fourth generation farm in operation since 1
1980s, the Meerman family began focusing on pasture-based dairy production once again an
made the decision to start making cheese on the farm using milk from their herd of Holstein,
Normandy cows. Today, the family produces around 35,000lbs cheese a year, made with raw
cattle fed an entirely grass and forage-based dietresulting in an array of truly delicious, flav
Meermans sell the cheese through their farm store and website, as well as to countless resta
across Michiganand beyond. The family is passionate about raising their cattle on pasture:
rewarding sights is to see the cows outside, Luke says. They love being out there. The Me
looking for a way to showcase how well they treat their cattle. We are always asked questio
manage our herd when were doing demos or at farmer markets, he explains, People will as
your animals? Luke was happy to find that AWA certification clearly communicated his com
highest standards of welfare on his farm. We are able to say we are audited and these are t
for. Our AWA certification helps people understand how we take care of our animals. The M
having people visit the farm and strongly encourage customers to stop by any time: I want t
blessed we feel to be entrusted as stewards of the animals and land, says Luke. We feel it
thank the Lord for what He has given us. Were caretakers and cows are my favorite animal.
with them. Grassfields Cheese is available at retail outlets, farmers markets, and restauran
Willow Creek Ranch is located on 150 acres of mixed woodlands, streams, springs and pastur
as the Driftless Zone of Southwest Wisconsin, known for its bluffs, rivers, creeks, and glacie
addition to lush pastures, Willow Creek Ranch has seven springs that provide their animals a
naturally filtered through hundreds of feet of limestone. The Ofte family has farmed the valle
and adheres to sustainable practices in raising their Animal Welfare Approved Black Angus B
Ranch also welcomes visitors to stay in their modern guest cabin complete with AC, high spe
kitchenette, toilette and walk in shower. Visitors can enjoy wooded trails for hiking, winding r
fishing in a state-acclaimed trout stream, or simply help with farm chores. Willow Creek Ranc
direct to consumers via their website or by phone. AWA hamburger and hot dogs are also av
Valley retail store as well as a number of farmers markets.
Dominique Wong and her business partner, Shelley Keeney, raise Animal Welfare Approved d
Goat Farm in Proctorville, Ohio. Although the farm started with a dairy cow, as soon as Domin
Alpine goat for her daughter, the family fell in love with the animal. Now Yellow Goat Farms h
Alpine dairy goats produces goat milk soaps and high-quality breeding stock. Their handmad
their Animal Welfare Approved goat milk and natural ingredients that are gentle yet cleansin
and palm oils combined with fragrance and essential oils and organic herbs from the farm. T
Yellow Goat Farm pride themselves on their high-welfare management, the quality of their m
of their dairy herd.
Shanen and Beau Ebersole moved to Kellerton, a small town down in the hills, 80 miles sou
Iowa in 1999 to raise a family. Although Shanen had raised horses, she was a city girl who sa
have considered eating an animal she had knownuntil she married a cattleman. After five y
small herd and selling their calves in the conventional market, the Ebersoles began finishing
farm in a rotational grazing system. This allowed them to focus on what Shanen says is truly
important thinghow we handle and care for the cattle. Ensuring high-welfare husbandry p
cattle also ensures better quality beef that results in better tasting steak, she believes. Shan
Ebersole moved to Kellerton, a small town down in the hills, 80 miles south of Des Moines,
raise a family. Although Shanen had raised horses, she was a city girl who says she never wo
eating an animal she had knownuntil she married a cattleman. After five years of raising a
selling their calves in the conventional market, the Ebersoles began finishing their cattle on t
rotational grazing system. This allowed them to focus on what Shanen says is truly the mos
how we handle and care for the cattle. Ensuring high-welfare husbandry practices for their c
better quality beef that results in better tasting steak, she believes. High-welfare animal hus
improves the lives of Shanens cattle, but she is also very proud of the benefit that their man
have had on the habitat of the 160 acres that they own, as well as 500 additional acres that
renting for the last 10 years. As a result of their rotational grazing system, soil quality has im
better quality forage. Bird populations are increasing and deer populations are healthier. With
2012 AWA Good Husbandry Grant, Shanen and Beau are continuing to conserve and repair h
mobile solar pumps to keep their cattle out of pristine natural ponds on their rented lands. In
a small business with the help of her family, Shanen also writes a blog, Green Ranching Mom
experiences as a cow girl and mother in rural Iowa.
Leading the nation in turkey production, there is no shortage of feathers and thoughts of Tha
Minnesota. What sets Owatonnas Larry Schultz Organic Farm apart is the pleasant, pristine e
farms birds enjoy as they grow through the summer and fall. As a Step 3-rated turkey farme
celebrates the importance of traditional farming principles united with modern technology to
range flocks. His lifelong fervor for raising animals shines brighter than ever. Meet Larry. Wh
Global Animal Partnership, I was eager to participate in this new, innovative program for farm
through the 5-Step Program certification process for the first time and earned a Step 3 rating
Rooted on fertile southern Ohio soil, McDowell Farms is home to a growing Step 3-rated pig h
farming go hand-in-hand for the McDowell family. Chad and Renee along with their three child
passion for farm animal care develop into a viable, sustainable business while bringing their
together. Meet Chad and Renee.
Jude Becker, despite his youth, has emerged as a shining star in higher welfare farming. In Am
he raises pigs on his Step 3 Iowa farm. As Jude cares for his pigs at Becker Lane Organic Farm
change our collective view to embrace that we should eat lessbut bettermeat. Meet Jude
Eight family dairy farms in Wisconsin make up the Red Barn Family Farms brand, which was f
founder, Dr. Terry Homan, started Red Barn after working for 12 years as a veterinarian in rur
believes that there should be transparency in how milk on store shelves is produced - from th
Red Barn selected each of the farms in their family for its ability to meet strict standards, c
Rules. The rules ensure that every cow demonstrates excellence in health and quality of mil
also pass an inspection by American Humane. This ensure consumers that the cows are treat
that the milk is produced without using the genetically engineered bovine growth hormone rB
and taste of the milk is the result of the production style of the family farms from which it com
Family Farms line of milk products is bottled at Lamers Dairy, a small, family-owned bottling p
Wis.
Abbotsford Farms has created a network of nature-conscious farms (many of them being sma
devoted to providing high quality organic and cage free eggs. Having started in 1948 with on
Abbotsford, Wisconsin, Abbotsford Farms has grown to become something truly remarkable.
a strong, committed relationship with nature and a cohesive partnership with over 150 farme
country. Built on values that are as solid as the Earth itself, Abbotsford Farms is committed to
quality, natural, value-added eggs. Abbotsford Farms is an egg producer certified by America
means their farms always follow strict guidelines in the care and well being of their hens. Thi
customers with the peace of mind that comes from knowing their products come from happy
From liquid eggs to pre-cooked eggs to hard cooked eggs, Abbotsford Farms offers a full rang
products that meet the ever-growing demand for organic and cage free items.
Caveny Farm is a small family farm in Central Illinois which has raised heritage poultry for ov
Pastured, naturally raised Bourbon Red heritage turkeys are our mainstay. We began raising
Bourbon Red turkeys for friends over ten years ago. Both our flocks and friends have grown.
joy to see so many familiar faces, and new ones, and to be a part of your holiday. Included in
bird for the producer certification fee of the American Humane Association. Each year an aud
farm using rigorous criteria. We take pride in passing with high scores so you can be assured
Bourbon Reds are well cared for and healthy.
As a diverse, vertically integrated company, Cooper Farms consists of two divisions involving
with an important role. The Live Animal Division is responsible for overseeing the care of our
mature, and for manufacturing the feed that keeps our animals healthy and strong. The Food
Division is responsible for the production and packaging of our high quality meats. All of our o
located in Northwest and West Central Ohio - an area rich in agricultural tradition. Vertical int
Cooper Farms to ensure that our customers are receiving the highest quality products possib
Egg Innovations believes that chickens under their care should never be exposed to or fed dr
sub-theraputic antibiotics or animal by-products for the purpose of stimulating productivity o
They also believe that cages are not required to produce a high quality product. Egg Innovat
homestead their Grandpa Brunnquell bought in 1917, and their commitment to family farmin
and they pass that commitment onto you through both Mennonite and Amish production in th
Innovations produces free range eggs under the Egg Innovations and Blue Sky brand names.
for Letting Chickens Be Chickens and our philosophy is reflected in everything that we do.
Farmers' Hen House was started in 1997 by an Amish man in order to provide local Iowa farm
keep their small farms sustainable. In 2000, Mark Miller took ownership of the company and
founder's legacy of using only small, family farms. As the business has grown, Marks childre
Rachelle, have become part of Farmers' Hen House. We only use small family farms to suppl
with high quality eggs produced from hens that are taken care of in a humane, responsible w
when hens are given space to move and behave naturally that they will be healthier overall,
a better tasting, more nutritious egg. Most of the farms producing our eggs are within 10 mi
facility, with all farms within 100 miles - in the heart of southeast Iowa. The Amish and Menn
operating the farms that supply our eggs have been farming for generations. Furthermore, m
also grow the grain that is fed to their chickens. This creates situations where our farmers ca
units of food production.
Heartland Meats is family owned and operated cattle operation, as well as a century-old grai
Mendota, Illinois. The owner's great grandfather, John Sondgeroth, established the farm in 19
grandfather, Charles, and father Robert, continued to build and improve the farm over the ye
Sondgeroth have been farming since 1978 and have been operating the family farm since 19
diversify the 21st century farm, Heartland Meats has chosen to raise and process a specialty
Piedmontese. The Piedmontese cattle breed emerged from Piedmont, Italy, the alpine region
secluded pocket, naturally protected by the Alps. Two breeds of cattle, Aurochs and Zebu, thr
selection, have evolved over the centuries to become the Piedmontese breed - Italys numbe
the early 1980s the first Piedmontese were introduced to North America. Because of America
its total fat content in their diets, the Piedmontese Beef has been an increasingly popular opt
combination of naturally lean meat with a tender texture and remarkable flavor in many way
competing breeds. Heartland Meats sells its beef directly to you, fresh frozen. To do this, the
inspected processing plant south of Mendota, where they process only their beef. It is done u
inspections, which means there is a federal inspector inspecting the plant daily. Heartland Me
a federal label stating that the meat is "All Natural" and "Raised Without the Use of Added Ho
Since 1958, four generations of the Herbruck family have been producing eggs for major reta
community by delivering eggs on their own trucks. With 1.6 billion eggs produced a year, He
largest egg operation in Michigan, producing 60% of the state's eggs, and employing over 35
global population grows the importance of producing nutritious food grows as well! At Herbru
produce one of creations miracle foods! Converting corn and soy beans to a high protein egg
makes the chicken one amazing bird! A family Business. For decades, the Herbruck family of
supplying farm-fresh eggs to major retailers and food service outlets. Todays business was fo
and Marilyn Herbruck in Ionia County in 1958, and its roots stretch back to the late 1920s, wh
Sr. began an egg delivery company in another part of the state. Herbrucks Poultry Ranch is
Jr.s four sons, with their sister as a fellow shareholder. Five members of the fourth generation
business. The companys flock has grown from 3,000 laying hens in the 1950s to six million t
Nature Pure LLC, located in Union county Ohio, is a family owned and operated egg farm. In i
produces the freshest and highest quality organic egg with the most efficient production met
highest animal welfare standards. It also raises its own organic pullets and all organic feed is
company owned feed mill. Nature Pure LLC, located in Union county Ohio, is a family owned
farm. In its laying houses it produces the freshest and highest quality organic egg with the m
production methods and under the highest animal welfare standards. It also raises its own or
organic feed is mixed in the company owned feed mill.
Opal Foods provides high-quality eggs to customers across the United States, and proudly su
farm fresh eggs to Land O Lakes, Inc. and Egglands Best. The company executes stringent
safety programs based on prevention, teamwork, customer satisfaction, and continual impro
is progressive, ever seeking new opportunities to serve its clients and meet demand for spec
organic, all-natural, cage-free, and omega-rich eggs. Quality, integrity, and commitment defi
approach to business. Opal Foods is committed to empowering its team, providing top-quality
satisfying its customers, taking care of its animals, and supporting the community. Opal Food
quality, nutritious, affordable eggs to its customers. Opal Foods' farms are based in Missouri
Integrity is the defining characteristic of our business: treating our employees, customers, an
respect. We take great pride in offering a high-quality, affordable product and are always look
the best. Opal Foods formed in 2014 through a partnership between AGR Partners, Rose Acre
Weaver Brothers. Opal Foods is headquartered in Neosho, Missouri. The company has 250+ e
previously employed by Moark in the Midwest. Opal Foods is a franchisee of Egglands Best.
Rose Acre Farms is a family owned egg farm with operations in Seymour Indiana. Their famil
in farming for over 125 years, and has been producing Rose Acre brand eggs since the 1930'
quality, value and freshness. They sell eggs under the Rose Acre name as well as the EggLan
From our beginnings in the 1930s as a family chicken farm in rural Indiana, Rose Acre Farms
become the second-largest egg producer in the United States. Although our operations now e
numerous facilities across the United States and our customers include some of the world's la
service, and industrial companies, we are still family-owned and pride ourselves on the small
quality and service that have characterized Rose Acre Farms from the start.
Established in 1929, Weaver Brothers is a third-generation-led family farm operation still own
the founding family with the fourth generation of the family now working in Versailles, Ohio.
nearly 80 years of business, the farms 350 employees have worked tirelessly to ensure that
operations are among the best-managed in the nation. Because of this continued commitme
stewards of the environment and good neighbors in the community, Weaver Brothers has be
numerous times with state and national awards.
Living Earth Farm was opened in 2001 by Anne Patterson. The farm is two parcels six miles a
the northeast corner of Fulton County Illinois and part is eighty acres in west Peoria County a
from the small town of Trivoli. Anne grew up on a farm in central Illinois. She is a registered d
food consultant. Her attitude about food and how it is grown began to change after she comp
studies in 1996 at The School of Natural Cookery in Boulder, Colorado. After hearing Patrick H
Association, United Kingdom, she knew she wanted to be a part of the renaissance of organic
wanted high quality organic produce for her family and believed others in the community ma
grown produce, grown by sustainable methods. Living Earth Farm is committed to a system
strives for a balance with nature, using methods and materials which are low impact to the e
never use genetically engineered seed, or synthetic pesticides and herbicides. We use crop r
crops, companion plants and follow a soil building plan.
Spence Farm is the oldest family farm in Livingston County, Illinois, settled in 1830. It is a wo
farm managed today by the seventh and eighth generations (Marty and Will respectively), th
(Kris), and with wonderful help from the sixth generation (mom Willa). In 1830, our fourth gr
Valentine Darnall came to Illinois from Kentucky. He bought 160 acres from the government f
the late 1800s, his grandson Malachi Martin (MM) Spence was in charge of the farm business
comprised nearly 1,000 acres. There were 36 buildings on the property including barns, shed
chicken houses, and tenant houses. Horses were sold to England and cattle shipped to Chica
coast. At one time in the farms history, four generations lived in the Big House, which was
MM. It was a bustling place to be.
To create, maintain, and support the family farm, to help them become and remain sustainab
and to provide the same opportunity for future generations. To provide fresh, healthy, chem
the highest quality - directly to the tables of those who have a deep sense of appreciation for
the land. We are committed to a sustainable future for our families, our land and our commu
Stewards grow a huge variety of fruits, vegetables, and heirloom plants and raise wide range
meats. Our products are sold at farmer's markets, to local food shops and grocery stores, an
restaurants across the area. Fruits & Vegetables - Lettuces, tomatoes, radishes, zucchini, cuc
peaches, apples, and much, much more. Poultry & Meat - Beef, pork, cheese, eggs, chicken,
products. Wild Plants & Seeds - Wild Leeks, paw paws, wild nettle, and prairie flower. Grains
corn, Iroquois white cornmeal, and whole wheat flour.
Anne has a B.S. in Dietetics and an M.S. in nutrition; met Dan and Anne at CSA Event in Arlin
Sat., Mar. 7, 2015; Terra Valley Farm is your direct source for Organic, 100% Grass Fed, Dry A
Beef. We do not use hormones or antibiotics. We never feed corn, soy, or any GMO food to ou
Valley Farm is located in the beautiful Driftless Region of Southwest Wisconsin between Mine
Darlington. You are welcome to visit and see firsthand how our beef is raised. At Terra Valley
to produce high quality, humanely raised Black Angus beef, as nature intended. Equally impo
of our pasture. The old saying, you are what you eat, is also true for our animals. Terra Valley
organic and naturally fertilized. The forage consists of high nutrient grasses, alfalfa, clover, a
honeybee hives in our pasture, as well as our neighbor, who is a great source for raw local ho
population is important to our environment and a healthy pasture. The pollinating bees incre
production greatly.
City Farm turns vacant land into productive farmland, transforming crumbling cement and ov
jobs, green space, fresh produce and hope.
Living Water Farms, owned and operated by the Kilgus/Schneider families, is a small sustaina
located in the heart of Illinois farmland focused on growing the highest quality specialty gree
year round for top chefs, select distributors, and local retail throughout the Midwest. As foun
the Stewards of the Land, the Kilgus and Schneider families support growing practices that a
sustainable. From growing in organic, compostable soil plugs, to recycling waste product bac
Living Water Farms follows the Waste Not Want Not principle too! Excess product that is
to the Midwest Food Bank in Bloomington, IL where it goes to support food pantries and shelt
state. Geothermal heating and cooling utilizes the natural heat ofLettuce greens in greenhou
warm (and cool in the summer) the environment of the greenhouse while supporting year-rou
operations. Water recirculation reuses irrigation water, significantly reducing the amount use
greens. Living Water Farms grows product not only for resale, but also for the tables of the fa
work on the farm. Met and e-mailed Denise on Mon., Apr. 27, 2015
Sells at Green City Market; Supplies local restaurants - http://www.leaningshed.com/who.htm
Earth First Farms is a certified organic apple orchard and vegetable farm only 100 miles from
delighted to announce that 100% of our produce is now Certified Organic by the Global Organ
Beautifully situated 45 acres of rolling land in Southwest Michigan, the farm now encompasse
apple trees, a field of strawberries, and a diverse vegetable patch that varies annually. In add
Tree program and Organic Apple CSA, we sell apples, cider, pies, and vegetables at several fa
independent retailers in Chicago. We also host a certified organic U-Pick every fall. We are a
committed to bringing you the freshest, healthiest, most delicious apples that Southwest Mic
without harmful side effects on the environment or your health.
A long time ago, or so it seems, we started this farm and kept a journal. You can read the orig
Two humans, one red dog, four lazy cats, some fuzzy sheep and a bunch of noisy chickens. W
2003 to live off the land and free ourselves from boring days in corporate America. For the pa
worked to build two businesses. We toil away on a sustainable, organically managed farm. In
opened Bushel & Pecks Local Market in Beloit, Wisconsin. Visit the Bushel & Pecks website.
our products, and our nutty lifestyle to be as interesting and entertaining as we do. Visit the
more about our agricultural products.
Offering high quality produce through: CSA subscriptions, farmers' markets, wholesale, spec
Anne got married and started East Slope Farm in the summer of 2011. Brian has wanted to fa
kid, though he didn't really know what being a farmer meant. Growing up he worked on dairy
and milking cows. Skipping ahead a few years Brian studied environmental education and bio
environmental and experiential education, before deciding to revisit that childhood dream. Af
vegetable CSA farms and another dairy farm Brian decided it was time to start his own. Brian
taken a kid's dream, an idea, and some entrepreneurial enthusiasm and turned it into East Sl
table at Northwestern Sustainability Summit on Fri., Apr. 10, 2015
A natural, sustainable, and local farm; Our Mission is to provide people from the Chicago and
want to know their farmer and be part of a arm family/community and are searching for natu
free food with naturally grown and raised, quality food and the opportunity to participate in a
environment. We grow naturally, the way our grandparents and great grandparents did, so t
anyone, can walk into our field, pick a veggie and eat it there without worrying what may be
Hollow is a family-owned and run farm doing biointensive urban farming located in Elgin and
Illinois. We have always been passionate about growing vegetables, and in 2009 we expand
growing space to start producing enough for other families. Our goal is to grow good food na
and farm as sustainably as possible. Our family likes to be in touch with our bodies and our e
one important way of doing this is to be aware of what we eat, and to be a part of the growin
natural food means a healthy body and healthy mind, which makes dealing with the rest of li
little easier. We are excited to offer a wide variety of vegetables and herbs, some of which yo
local grocery store. Our growing season goes from early Spring to late Fall, so it is a fun chall
nice selection of produce. In the future, we will also offer fresh cut flowers, a selection of fruit
milk. Card on table at Northwestern Sustainability Summit on Fri., Apr. 10, 2015
The name is homage to owner Chris Covellis first foray into farming in the ancient Baraboo M
Among the mountain cliffs Chris grew tomatoes and built a foundation of knowledge that is s
nearly two decades later. Uncompromising from the start, Chris has always been dedicated t
over the many years Tomato Mountain Farm has garnered a hard-earned reputation for its co
Purchased in 1999, the current site of Tomato Mountain Farm is nestled in the foothills of Bro
Transitioned from conventional corn and soybean agriculture, its 12 acres were soon producin
organic fruit and vegetables with tomatoes occupying center stage. Tomato Mountain Farm q
relationships around Wisconsin and Illinois, selling to farmers markets, restaurants, and store
running the farm as a CSA. Information on table at Northwestern Sustainability Summit on Fr
We started the Altgeld Sawyer Corner Farm as a community experiment as a place to meet
develop community as we work shoulder to shoulder. The farm provides a safe corner and sp
to learn and play. Its a place where our community can learn where food comes from and ho
money and improve our health by growing our own food. The farm is a place where the art ca
and practiced. The Altgeld Sawyer Corner Farm gives us, as a community, a way to create an
sustainable neighborhood, ecologically and sociologically. The farm is a way to give back to a
gives us all so much. Our partners include: Neighbors, Christopher House, Columbia College
Dept, Twine NFP, Grounds for Growth
Ellis Family Farms is verified in MAEAP for all crops produced. MAEAP stands for Michigans Ag
Environmental Assurance Program and certifies environmentally sustainable agricultural prac
ago while doing research I discovered a site which is what I based the farm standards upon. T
You can find it at ATTRA (attar.ncat.org/attar-pub/). PLEASE READ the insert from ATTRA at the
In trying to convey our practices it was hard. It would be manuals for each fruit produced. Su
Agriculture is more in tune with my great-grandfathers ideals and many farmers of that era.
land because it in turn takes care of you. Therefore for your awareness I will highlight our tra
horticulture. Build soil structure and soil fertility, Protect water quality (our farm and our neig
management of pests, Maximize biodiversity on the farm: both plants and animals, Preserve
generations being profitable to provide an income and a good quality of life.
Notes 2
We raise purebred and crossbred Durocs in virtually the same manner as the past 4 generati
Our pigs are raised farrow to finish on pasture. No crates or A.I. here, we like to keep thing
simple! While on pasture, the pigs also receive a vegetarian diet of corn, soybeans, and Hub
vitamin & mineral mix. We raise some of our own corn (non-gmo of course!) that the pigs ha
ofthe breed, diet, and production method, we are proudly ableto say that we dont bring you
white meat. Pork should have some coloring, marbling, and flavor! (And ours does!). If you
pork that meets all your animal welfare, food safety, and quality standards you came to the c
also raise a very limited number of mangalistas rotationally grazed in an oak forest on the so
farm. Met Greg Gunthorp on Fri., Mar. 20, 2015 at Good Food Festival at 725 Roosevelt Rd.
FARMER/PRODUCERS The Miller family has been directly involved with raising live poultry sin
there are 130 farm families raising our chickens under smaller, non-factory farm practices in
and Southern Michigan Air chill is a new process for the U.S. - it has been in Europe and Cana
FEED MILL All our feed is ground and mixed at our New Paris feed facility. We oversee all feed
delivery to the farms. We track ingredients from point of origin by batch to ensure quality. We
nutritionist specializing in antibiotic free rations We feed all vegetable ingredients, no animal
Location: New Paris, Indiana PROCESSING PLANT 1940's - Established by Booth Farms - raisin
chicken and turkey 1992 - Miller Family purchased the plant and began to upgrade but contin
tradition of family, quality and community Today - The Miller family continues the tradition of
community and brings the air chilling process to the U.S. market place
Hasselmann Family Farm is a true family farm with three generations working side by side in
of their farm in Marengo, IL (only 60 miles from Chicago). Scott Hasselmann began his farmin
Today, he oversees the total production of crops and livestock, while also handling marketing
wife, Nena Hasselmann, monitors the quality of our eggs. She personally washes, grades, can
every egg that leaves the farm. Scott and Nenas two small children, George and Alexia, help
livestock chores and collecting eggs. Nenas mother, Martha Lopez, also works and resides o
keeps everything running smoothly and assists with everyday chores including feeding the
family cow and tending to baby chicks. Scotts mother, Barb, lent a hand with marketing and
and was a constant source of support up until her passing in September 2012. Scotts father
mushroom grower, George D. Hasselmann, also can be found working on the farm. He takes
from delivering orders and hauling livestock to keeping the tractors and hay equipment main
properly.
The roots of Heritage Prairie Farm were planted in 2006 and the doors to the farm store first o
2007. Since then, we've been keeping bees, raising vegetables, going to farmers markets, di
dinners, and hosting amazing events on the farm. Because of the talents, determination and
Heritage Prairie staff, we've created a successful business model in sustainable, small-scale f
Heritage Prairie Farm earned their USDA Organic certification from EcoCert ICO. We are proud
our customers at the farm and at farmers' markets, as well as throughout the region at Whol
and other great stores. We are honored that our farm provides careers for those dedicated to
agriculture and good business practices. E-mailed on Sun., Mar. 8, 2015
The Carrs studied Biodynamic agriculture at the Michael Fields Institute and learne
perennial grasses and legumes is the first step in revitalizing farmed-out land. Th
demonstrations of how to rotationally graze livestock, and learned how frequent m
grazing animals is good for animal, forage, and soil health. Harry learned to plant
legumes and grasses suited to the different conditions of the farm through trial an
talking to area farmers. He also does his best to use the farm as a safe haven for
plants and birds to live and nest. Soil tests show great improvements in soil fertil
since the land was purchased. It makes the Carrs happy to be a part of a beautifu
ecosystem: thick swards of grasses keeping the topsoil from eroding and cleaning
livestock live on it symbiotically, bolstering soil fertility. It makes them all the mor
ecosystem offers their family, friends, locals, and chefs some of the most deliciou
grass-fed meat in the country.
Biologists have long understood that overcrowding of people or animals leads to stress, an as
disorders, and aggressive behavior. We all need our space, and chickens are no exception. T
Animal Welfare Committee ensures our chickens are raised and handled with minimal stress
beaked. At our growers' farms you'll find calm, non-aggressive chickens with plenty of room
they choose - getting all the exercise they need to grow strong and healthy. Our pampered p
sunbathe in the warm grass or take shelter in their clean, state-of-the-art chicken house whe
bad. Did you know. . . Bell & Evans voluntarily participates in annual animal welfare and go
audits to insure each of our animals receives the most humane animal treatment.
Honored Prairie was established in 2010 as a farm-to-consumer marketing platform founded

success set forth by Lee and Beth Hitzfield and our dedicated team at Seven Sons Family Far
the 1980s thru the early 1990s we operated a conventional row crop and confinement hog op
pork for IBP and later Tyson Foods. As a result of a family health matter, we became aware o
problems that plague our conventional food system and how it was affecting the wellbeing of
late 1990s we embarked on a journey to transition our farm to a sustainable multi-species pa
farming and direct marketing operation. After years of much effort, learning and dedication, o
eventually realized as a successful farm-to-consumer food business that thousands of dedica
as Seven Sons Family Farms. To date we have established a vibrant network of over 30 metr
clubs that enable us to serve over 3,000 individuals and families exclusive to our farm. Our p
made available for home delivery in six major US cities throughout the Midwest.
The Joseph Decuis Farm supplies meat, eggs and vegetables to the restaurant. Aaron and his
to the farm to harvest food. All our chefs go out to the farm to collect vegetables and herbs
learning experience for everyone. A lot of people dont grow up around a farm. And a lot of
their vegetables by the box that is left at the backdoor of their kitchens every day. By taking
can show them what a ripe beet looks like, or when a pepper is ready to be picked for examp
wash it and take it back to cook it and it gives them a greater sense of ownership over their d
connection from the earth to the plate. Our chefs know where the food comes from and appr
that goes into growing the products. I really believe this knowledge helps them appreciate wh
produce high quality food. http://certifiedhumane.org/joseph-decuis-farm/; http://josephdec
Johnson Buffalo Farm is operated by Ryan Johnson. The Buffalo Farm began when we got our
September 11, 2001. We decided to name them the twin towers. Little did Ryan know that a
he would be serving in the Marine Corps in Iraq. Shortly after returning to the states he bega
and selling the meat to friends and acquaintances. Parents Dave and Suzy Johnson own the f
the operation. The farm is located in Hoopeston, IL, about 50 miles northeast of Champaign,
Danville. Buffalo is America's original red meat. They are high in protein, low in cholesterol, c
buffalo are raised on high quality pastures and supplemented with hay in the winter. They are
antibiotics or steroids, or implanted with growth hormones. No animal is confined to a buildin
buffalo are taken off the farm to be processed and packaged at a licensed USDA inspected fa
frozen and sold in whole, half, quarter, or individual cuts. Please call in advance. Johnson Buff
Johnson,
Our chickens are free-range on pasture. The broiler chickens are free to forage thr
with protection from predators at night. The laying hens travel around the farm in
"eggmobile," free to forage throughout the day with the eggmobile housing their n
roosts for evening protection. The chickens are all regularly rotated on pasture. Bo
chickens receive grains in their diets which come primarily right from what we gro
Our cattle herd is a mix of Southpoll and the founding breeds of the Southpoll bree
management intensive grazing techniques, moving the cattle daily to fresh, matur
cattle do not receive any grain at any stage of their life. Where we can, we use mu
grazing on pastures to further aid the health of the land and the animals. We do no
dewormers, regularly administered antibiotics or growth hormones. Our meat is av
many outlets so contact us for the best option for you. All of our crops are certified
grown using a rotational system.
Sandra Sorensen manages AWA pigs at Sorensen Farm40 acres of mixed pasture and wood
10 miles east of Benton, Illinois. After working in the industry for decades, she eventually bec
I had always been concerned with the plight of meat animals, she says. I could not becom
decided that I would make sure the animals that I raised would have humane treatment. Wh
small venture has blossomed: I now sell pasture-raised pork at local farmers market and dir
farm. Sandra currently manages 12 traditional breed pigs at Sorensen Farm: three registere
and a boar, and eight Gloucester Old Spot, Large Black and Red Wattle crossbreeds. While n
feel these mix breed pigs make for an efficient producer of excellent meat quality, says San
excellent foragers and require little supplemental grain. Sandra prioritizes high-welfare hus
her pigs: The herd size is kept smaller to provide individual care, while pasture-based mana
natural environment for the animals, she explains. They are free to exhibit natural instincts
healthier animal. Pasture-based management also allows livestock to be raised without the p
dangerous and unnecessary additives to their feed, such as antibiotics. She also chooses no
on the farm, relying instead on natural methods of fertilization and pest control. Gaining AWA
important for Sandra to show her customers that she raises her pigs according to the highest
environmental standards: There are many people who say they are providing humane treatm
animals, she says. But what is humane to some is not humane to others. AWA provides a c
in which the public can trust. As animal lovers, the treatment of factory raised pork was unac
goal is to raise happy and healthy animals, treated with respect and dignity.
Jill Johnson and Mary Wills raise Animal Welfare Approved hogs and laying hens on Crane Dan
Middleville, MI. Named for the Sandhill Cranes that make the farm their home each spring, Cr
nestled among the rolling hills, beautiful woods, and wetlands of Barry County. Jill says that s
nature, plants, and animals from her mother. After graduating from Western Michigan Univers
agriculture, she purchased Crane Dance Farm in 1996. Getting the farm back into shape took
from restoring the buildings to rehabilitating the health of the soil. Providing animals with the
healthiest lives possible while maintaining natures balance on the farm, is what Jill quotes to
lifes goal. Jills business partner, Mary Wills, is a retired high school English and music teach
volunteering at Crane Dance Farm after Jill convinced her she could eat the meat from her fa
about cholesterol. She soon became a resident and owner of the picturesque farm. Jill and M
to genetic diversity and try to acquire endangered, heritage breeds whenever possible. On C
plentiful pasture, fresh air, and sunshine nurture their heirloom pigs without the use of hormo
antibiotics. Jill and Mary believe that this farming philosophy is one thats not only better for
benefits the earth and consumer.
Creekside Natural Farm is a small family farm located in Minooka, Illinois, USA. We
variety of vegetables and also have brown eggs from our pastured hens. Everythin
grown on our property. We do not buy from other growers, so we will only have ve
fruits that are in season. We do not use any chemical sprays or fertilizers. Creek
Farm has been in Bill Kunkes family for many years, with families growing grain o
on the farm. Today, Bill and his wife, Pam, currently grow approximately 45 acres o
70-acre farm, raising AWA laying hens and growing organic vegetables on the rem
are proud to be certified by Animal Welfare Approved for our laying hens, says Pa
our flock with 25 Buff Orpingtons in a small, portable house and have now increase
100 mixed breed hens in a new barn and 100 traditional breed hens in a new, large
We find the friendly personality of the traditional breeds enjoyable and they enjoy
pastures, where they can perform their natural behaviors, scratching and pecking
grubs and dust bathing. The birds benefit from this high-welfare management ap
and Pam have found that providing their birds with healthy food and supplements
access to pasture and clean housing, keeps the birds healthy enough to fight off il
reliance on veterinary medicines.
Ludwig Farmstead Creamery is a European-style, farmstead creamery located in Fithian, Illino

Feathercreek Farm, a 150-acre, fifth-generation family farm originally settled in 1866. The Lu
primary business is the care and breeding of high pedigree, purebred Holstein dairy cattle. T
the vision of Jacob (Jake) V. Ludwig, a University of Illinois graduate with a chemistry degree
cheese making. He recognized the synergy and great potential of using the morning-fresh mi
blue-ribbon cows to handcraft traditional artisan cheeses right on the farm. Upon graduating
studied for a year as a cheese making intern in Pennsylvania, developing his own specialized
cheese seasoned with habanero peppers. He then returned to Fithian where he designed and
making facility. Sadly, Jake lost his life before the cheese production came to fruition. To cont
the Ludwigs hired Fons Smits, who developed several award winning recipes. Our small batch
artisan cheese is made with day-fresh milk supplied from our own holstein cows. Our Creame
extensive technical knowledge and practical experience in small-scale creamery operation.
Way back in 1959, Phil Wubbena pioneered the idea that cage-free and better-fed hens are h
produce better-tasting eggs. His humane concerns and superior feeding methods were years
growing consumer preference for food that is produced naturally. Phil's original methods have
son, Rod, who continues his father's legacy of providing consumers with high quality eggs fro
family farm near Forreston, Illinois. Unlike many egg producers, the hens at Phil's are fed gra
soybeans) that are still grown today on the original family farm. These grains are roasted and
a variety of additional ingredients such as kelp, wheat and alfalfa. The result is a unique and
feed for some very happy hens, which makes for some great tasting eggs!
Wes Jarrell and Leslie Cooperband are the proud owners of Prairie Fruits Farm & Creamery, LL
moved from an urban and academic life in Madison, Wisconsin to Champaign-Urbana Illinois.
friends and serendipity, we found our home and small farm just outside of town. That first ye
the land previously in cash grain (about 5 acres) with a lush cover crop of buckwheat to begi
prairie soil. In 2004, we planted over 350 fruit trees and 600 berry plants AND purchased our
goats (three does and one buck). In August of 2005, we received our licenses for our Grade A
farmstead creamery. Since then, we have expanded our herd to 70 milkers, put in a brand ne
with a 14-doe stanchion and a pipeline that carries the milk directly from the udder to the ref
Our good fortune has extended to renting an additional 15 acres adjacent to our seven-acre
could grow more pastures, plant a 2-acre prairie and produce some of our own hay. All of the
us along the path to greater sustainability. Partners with The Land Connection; e-mailed on S
We promote the concepts and values of environmentally ethical and humane farming. We su
agricultural practices) and food sanitation and food safety practices throughout our farm, con
our education to incorporate the highest standards for farming practices. Harvest Hills Farm
recognized AND CERTIFIED by two organizations with the highest standards for raising grassf
animals. We invite you to visit their websites to review their standards and farm requirement
organizations are our third-party auditors, assuring you that our farm and our animals, black
and Katahdin meat sheep, meet their published standards: Animal Welfare Approved
(www.AnimalWelfareApproved.org), AmericanGrassfed Association (www.americangrassfed.
Four generations of farming and raising cattle in this portion of the United States has been a
with many rewards. To remain a viable agriculture business in this age has brought many ch
day life of farmers. From the changes in field work to the absence of additives in the cattle fe
far reaching. Our cattle have never been on the steroid and hormone roller coaster ride many
50 years or so, which has given us a lead on our competitors. Becoming Certified Organic wa
course of action to our farm since we have been maintaining our pastures and cattle in this m
now. It is the only way to truly raise cattle. The humane treatment of animals should always b
list of priorities. iving and working in Missouri can be a challenge, from the hot, hot summers
winters, each season has its ups and downs. Our family takes great pride in being able to off
labor to you the general consumer. We offer our All Natural Grass Fed Beef for sale. It can be
health food stores, online and through seasonal farmers markets here in Missouri. We are slo
and our beef can now be purchase through Beilers Meats in Burtonsville, MD. (link to their w
product is available wholesale and retail, and if our new research pays off your school age ch
enjoying it! Keep an eye on our new release area for more details in the future. To be able to
farming in this age one must not only be the farmer, but the marketer and salesman too!
MJ Ranch ANGUS BEEF is certified by the American Grassfed Association as being 100% GRAS
GRASS, without any grain, that our cattle dine on that makes this the healthiest beef you can
born and raised on our ranch just outside of Lawrence, Kansas. We take pride in raising only
never using any hormones, antibiotics or pesticides/herbicides on our pastures. Three gener
live on the Ranch and manage the family herd.
We do not use synthetic chemicals, hormones or unnecessary antibiotics. We use antibiotics

necessary to treat sick animals. We never use sub-therapeutic doses of antibiotics or other g
We don't use pesticides or herbicides on our pastures. We practice management-intensive g
our animals to new pastures every 24 hours. This practice means our sheep receive the best
In addition, soil fertility is constantly improved and soil erosion is virtually eliminated. We are
to the idea that a foundation of healthy soil is the key to growing nutritious grass, happy anim
customers. We actively promote the return of indigenous, soil-building plant species to our p
and use numerous renewable energy sources on the farm, including passive solar, active sola
generation and solar hot water. We avoid synthetic petrochemical fertilizers on our farm by h
naturally fertilize pastures through rotational grazing, and by spreading composted wastes a
pastures. We limit the use of fossil fuels on our farm by having the animals harvest their own
grazing, rather than harvesting the feed with a tractor. We carefully monitor and manage ou
healthy animals that have important traits for good health, disease and parasite resistance, a
milk. We benefit from state-of-the-art efficiency in terms of insulation, water- and electricityand a state-of-the-art waste water treatment septic system that we installed when building t
systems help to conserve resources and protect our water shed.
We believe that intensive rotational grazing of our animals is the best use of the land and the
animals. Our dairy herd is composed of Holstein-Jersey-Normandy cross-breds, and we also ra
chickens on fresh grasses. The quality of their meats and milk begins with rich and nutritious
develops over time from intensive rotational grazing practices and animal husbandry. We are
family-owned and operated farm. Our family has been farming this same land since 1882 wit
producing food for Americans. Our organic cheeses and natural meats are available in our on
shop. Luke, Jesse, and Jay, the co-owners of the farm, all live on the original homestead in th
which Ernest Meerman (3rd generation) designed and built himself. When Steve assumed th
supporting one family. Then in 1991, we changed from confinement farming to grass-based p
Now it supports three+ families. God has graciously blessed us with innovative ideas and ada
we started the cheese business, primarily to make better use of the resources with which Go
Instead of sending all our milk to a processing plant, we reasoned that we can use a small po
cheese! So Jesse went to cheese-making classes in Wisconsin and Vermont, and experimente
Then, doing all the work ourselves, we drew up plans and added a store and small cheese pla
We opened August 1st, 2002, and now offer many more items than the cheese (you can find
Store page).
Willow Creek Ranch is firmly committed to the most humane treatment of livestock, and prov
nutritious beef, pork and poultry products possible. Because of these high standards, we are
ranches approved by the Animal Welfare Approved program. As a family farm, we made the
that we would not be a "factory farm". Instead, we embraced the concepts of natural ranchin
cattle, poultry, and swine with the freedom to graze the land. In a nutshell, happy animals in
environment create the most nutritious and delicious products available. The Ofte family, fou
farmers, live and work on the ranch. We personally handle all the daily chores, from moving t
pastures, gathering farm fresh eggs, feeding the pigs, and yes, even the less glamorous aspe
farming. It's our little piece of heaven on earth, and we wouldn't have it any other way.
Schultz chickens are cage free, they are free to eat and exercise anywhere comfortably withi
barn, or to roam outdoors in grassy fence free fields, when weather conditions are favorable.
are free-range, certified organic and have no hormones or antibiotics administered during the
barns and farm yards are carefully watched over and protected from predators. This is all par
Schultz chickens with a stress free environment that allows the flock to develop into healthy,
make delicious and nutritious eggs. Schultz eggs are high in Omega-3 fatty acids because of
we mix into their organic feed. They are also very high in the anti-oxidant vitamin E. To ensur
receiving the freshest and highest quality eggs, we candle and grade them right away. Schu
and Turkeys from Larry Schultz Organic Farm represent a serious commitment to organic farm
chickens and turkeys strut their stuff as organic meeting both Global Organic Alliance (GOA)
guidelines and certifications. They are fed certified organic feed which contains no antibiotic
pesticides. Minnesota winters can pack a punch, but once we get through the winter it's alwa
open the barn doors and watch as the chickens charge outside to enjoy the many wonders of
turkeys are raised seasonally through the summer and fall months. They enjoy the out doors
feathered and ready for summer. You will find that Schultz chickens and turkeys are more flav
and enjoyable than their commercial comparisons. They have that old fashioned flavor, the w
turkeys used to taste. I think youll agree there isnt a more tasty bird around!
McDowell Farms is our family farm in Southern Ohio. The farm is owned and operated by Cha
McDowell. We have three children Caleb, Josie, and Grace. We were both raised on farms an
involved in agriculture all of our lives. The farm in Winchester, Ohio has been in the family fo
important to us to provide high quality meat from animals that are well taken care of and rais
appreciate customers looking for food that is raised with high standards
One of Becker Lane Organics founding principles is the practice of good animal welfare. It th
pigs raised for organic meat must have access to the outside world and be able to engage in
behaviors such as rooting, wallowing, foraging, and nesting. Our farms vision is to create an
produces and sustains its needs from within, and therefore we take a from the ground up a
with the soil. We grow a significant portion of the organic grain needed to feed the pigs on o
family land near Dyersville, Iowa. The use of heritage breeds is a hallmark necessary to achi
pork and the farm uses Berkshire animals to aid in this process. We believe our products are
good for animal welfare, good for the economy, and ultimately safer for your family to eat wh
Our Mission: Reinvigorate, Honor, Sustain, To reinvigorate Wisconsin family-owned dairy farm
economy that will value these farms for generations. To honor and sustain Wisconsins rich f
heritage through a revolutionary new pay structure for farmers that rewards both excellent m
animal husbandry, or humane treatment of animals. We developed innovative Red Barn Rule
quality, animal health and operational requirements for all Red Barn Family Farms. Our stand
in animal husbandry, or humane treatment of animals, to excellence in food quality. Our farm
paid commodity rates for their milk; rather, our pay structure rewards them for their exceptio
producing clean, quality milk and their gentle care for cows. We are led by very passionate p
in 2008, Red Barn is owned and operated by Dr. Terry Homan, large animal veterinarian, and
of whom grew up on small family farms.
Having started in 1948 with one family in Abbotsford, Wisconsin, Abbotsford Farms has gro
something truly remarkable. Weve developed a strong, committed partnership with nature. A
partnership with over 150 farmers across the country. And an ever-expanding partnership tha
and more foodservice operators every single day. Which means you can always expect a con
finest, highest-quality specialty egg products in the industry.
Management intensive grazing of poultry was a novel idea when John Caveny began several
selected for varieties that could thrive out of enclosed buildings on pasture and that - this is
good! Bourbon Red Turkeys are our mainstay. There is variety in heritage breeds since they h
historically. Several factors were considered as we choose a breed but the major question wa
best to eat? Outstanding heritage poultry is a function of breed, feed and environment. Our b
pastures with no hormones or antibiotics. All of our poultry are fed custom formulated feed to
nutrients found in our pastures. Caveny Farm also raises Katahdin sheep because rotating po
over the pastures optimizes grass, reduces weeds and improves soil health. Healthy pastures
animals. John Cavenys core farming activity is growing grass and advancing the value of gra
His experience spans more than 40 years with a focus on grass and animal based agricultura
systems that produce food and energy. John is a "practical conservationist." He believes farm
should be "working land" instead of "retired land." It can be managed to make money from b
and from ecosystem services. John and his wife, Connie, live on the farm near Monticello in P
where they graze sheep and poultry. John and Connie are the primary workers with seasonal
their two grown daughters, son-in-laws and now grandsons. Both children were farm raised a
a share of the harvest.
We are Pat & John Sondgeroth and we own and operate Heartland Meats, as well as our centu
livestock farm in rural Mendota, Illinois. My great grandfather, John Sondgeroth established o
My grandfather, Charles, and father Robert, continued to build and improve the farm over the
been farming since 1978 and have been operating our family farm since 1987. In order to di
century farm, we have chosen to raise and process a specialty beef called Piedmontese, and
you, fresh frozen. To do this, we own our federally inspected processing plant south of Mendo
process only our beef. We do this under U.S.D.A. inspections, which means we have a federa
inspecting our plant daily. Our product carries a federal label stating that our meat is "All Na
Without the Use of Added Hormones." All of us at Heartland Meats want to thank you for visi
We welcome your comments on our specialty beef and any questions that you may have abo
are a century-old family farm and we survive through your continued support, therefore, we a
telling your family and friends about us!
In 1992 Herbrucks became a franchisee and distributor of Egglands Best, Inc. Herbrucks pr
of Egglands Best eggs and distributes them in four states. Herbrucks began producing orga
1998 and opened its Green Meadow Organics facility in 2008. Herbrucks quickly became on
organic egg producers in the country, with 1.2 million organic laying hens today and with pla
number to 1.7 million by 2016. Today organic eggs are the fastest growing segment of the c
Organic eggs and cage-free eggs are distributed nationwide under the Green Meadow brand
under the Egglands Best name. The company celebrated its 50th anniversary in 2008. Toda
Ranch is the largest egg producer in Michigan and the 13th largest in the United States.
At Nature Pure, we raise all of our own pullets. We receive the baby chicks from a hatchery in
old chicks are delivered and spend their first 17 weeks in a grower house before they are mo
house. Each chick receives a healthy organic diet from the moment they have their first mea
the chickens begin laying eggs and by week 25 all chickens will have fully matured and will la
Until week 77 the chickens are in a productive stage. Then the entire flock is sold to a poultry
completely cleaning and disinfecting the empty laying house, we repopulate the house again
cage-free hens are of a brown strain and they produce brown eggs. A hen lays approximately
cycle and consumes 3.5 pounds of feed to produce one dozen eggs. In addition to our quality
we utilize the services of an USDA grader. This inspector examines eggs for grading accordin
specifications, such as egg quality and weight. We are committed to produce the highest qua
Food safety is not only essential but has the highest priority in our company. Nature Pure ope
to the UEP 5-Star program and under the widely recognized HACCP program.
Rose Acre Farms offers commodity eggs, specialty eggs including cage-free varieties, liquid e
and egg protein powder. Our commodity eggs, specialty eggs and egg products are available
containers as well as in a variety of egg cartons including pulp, foam, and clear. When we sel
retailers, our team works with the client to develop a nutritional profile for the egg as well as
cartons. For our commercial and industrial clients, we offer liquid eggs and dried eggs in a va
profiles that can include cage-free or other specialty eggs or commodity eggs, depending on
Rose Acre Farms' egg protein powder, Sport Protein, is available directly to consumers. At Ro
high standards of quality, safety, and availability mark us as among the best egg producers i
our values of service and integrity are what truly set us apart. We look forward to doing busin
Acre Farms is an innovative company dedicated to producing shell eggs and egg products of
while protecting animal health and welfare. Our streamlined egg production allows us to ens
chickens are well cared for throughout their life cycles. Our in-house veterinarian and nutritio
flocks at each stage, always looking for ways to enhance the health and well-being of the bir
production also creates efficiencies that provide value to our customers and helps us provide
of eggs, making us a trusted egg vendor.
The company is fully integrated, featuring grain production, a feed mill, and egg production a
company has been an integral part of the community for many years and takes the role of co
seriously, as demonstrated by the farms tendency to consistently go above and beyond lega
environmental requirements. In Weaver Brothers more than 85 years of business, the farms
have worked tirelessly to ensure that our farms are leaders among the egg farming commun
continued commitment to being diligent stewards of the environment and good neighbors in
Weaver Brothers has been recognized numerous times with state and national awards. Weav
approach to environmental and community responsibility is applied across our companys far
our farms take all steps necessary to protect both the health of our birds and the safety and
In 2005, Spence Farm Foundation was created as a 501 (c)(3) not-for-profit organization to ov
programs on the farm. It is the Foundations mission to preserve the rich heritage and histor
many generations to come and to teach about the precious agricultural resources of our sma
1860 Phelps Schoolhouse, moved to the farm in the spring of 2005, serves as their education
itself lends an exciting backdrop for educational programs of all kinds that show agricultural
today. Once again, Spence Farm is a bustling center of activity with a wide array of heirloom
heritage animals, and a huge diversity of agricultural opportunities on the 160 acres. Visitors
the world to enjoy learning about small scale family farming of the Midwest. We invite you to
encourage you to support local small farmers in your area, and hope you will have a chance
delicious products!
Farms listed - http://www.thestewardsoftheland.com/OurStewards.htm
Grass fed beef has unique flavors and qualities. It was not so long ago that all cattle in the U
fed, strictly grass. In the 1950s, in an attempt to decrease the uncertainties of farming, it bec
feed cattle, grain. Pasture This resulted in large feedlots with overcrowded conditions and an
animals. The uncertainty of good weather and great pasture, was no longer a problem. Howe
increase in illness from overcrowding and diet change, the use of antibiotics and vaccinations
Growth hormones are commonly used to speed up the growth of the animals. Herbicides and
commonly ingested via the grain. Crazy as this may sound, feedlot cattle are commonly fed
feedstuffs. This money saving tactic includes candy, bakery wastes, potato waste, starch, an
diet for an animal that was meant to eat grass alone!
City Farms roots are with the Resource Center, a not-for-profit environmental education orga
to improve the quality of life in Chicago by finding new life and uses for underused and overlo
over 35 years the Resource Center has demonstrated innovative techniques for recycling and
Too often in the urban setting, abundant and important resources are wasted. In its recovery
Center aims to reverse waste and to improve the quality of life for our communities. The Res
been devoted from its beginning to the economic and educational revitalization of city neighb
recycling, urban farming, composting, and other programs that reclaim and reuse resources.
Center is interested in social enterprise, that is programs that are revenue generating and m
the Resource Center strives to be economically self-sustaining it relies on donations for the re
In 2004, Tomato Mountain Farm began producing its own line of homemade salsas, preserves
jarred products such as pasta sauce and bloody mary mix. The truly unique combination of a
dedicated to producing quality, delicious produce and a kitchen that processes and grows all
right at home has helped these products quickly come to represent the bulk of Tomato Moun
business. Now, as Tomato Mountain Farm continues to expand and perfect its jarred product
again offering CSA shares. There is undoubtedly much that lies ahead for this company, but f
from The Mountain suggests the future looks bright.
The Altgeld Sawyer Corner Farm was started in 2009 by neighbors Margaret Hartmann, Noah
Amy Mall, and Shayna Norwood. A combination community-driven open space and artistic vis
started with the intention of blending vegetables and fiber plants for paper-making. With the
neighbor, lot ownerm and patron saint), Al Jakich, the ASCF was begun in 2009 at the corner
Sawyer, a lot that stood vacant for the previous 30 years. Over the past five seasons, weve
lot into a community green space that provides fresh foods to Christopher Houses food pant
resource that helps neighbors come together to benefit Logan Square. In 2012, we approach
Ray of the Kimball Avenue Church about farming their space, after a required tear-down of th
lot vacant. That summer, we dug the initial 26 beds that would become the Kimball Medill Co
spring (2013), we are opening a 30-plot community garden for 15 farmers and the greater co
operating on a Grow One, Give One model to benefit neighbors and local families in need.
http://e360.yale.edu/feature/interview_dan_barber_how_to_make_farm-to-table_a_truly_susta
http://e360.yale.edu/feature/michael_pollan_on_the_links_between_biodiversity_and_health/2
http://www.lewrockwell.com/2014/12/joseph-mercola/disease-prevention-superfoods/
Daphne Mazarakis
http://www.chicagobusiness.com/article/20140409/BLOGS09/140409741/farm-to-market-food
http://seedstock.com/2014/05/22/chicago-food-hub-expands-into-27000-square-foot-distribut
http://www.nachicagonorth.com/CHI/July-2014/Food-Hub-Connects-Midwest-Farmers-with-Loc
http://web.missouri.edu/~ikerdj/papers/TOP10.html
http://certifiedhumane.org/free-range-and-pasture-raised-officially-defined-by-hfac-for-certifie
248-706-1600 x126 - Becky Harrison - egg buyer at Plum Market
becky.harrison@plummarket.com
http://www.wellfedhomestead.com/should-chickens-eat-soy
http://certifiedhumane.org/how-we-work/overview/
http://www.redrover.org/decoding-humane-food-labels
http://www.cardcompact.com/index.php/en
http://www.grassfedgirl.com/why-buy-soy-free-pastured-eggs/
http://www.grassfedtraditions.com/organic_soy_free_eggs.htm
http://www.soyfreechickens.net/why-soy-free/
http://www.npr.org/blogs/thesalt/2015/02/23/388467327/-freight-farms-grow-local-flavor-yearhttp://jessicamurnane.com/partners/
http://www.treehugger.com/green-food/7-food-trends-2015-embrace-health-sustainability.htm
http://www.huffingtonpost.com/2014/04/28/zero-waste-restaurant_n_5215019.html
http://www.earth911.com/food/hannahs-bretzel-chicago-zero-waste-restaurant/
http://www.epicurious.com/archive/diningtravel/restaurants/farmtotable_intro
http://www.culinaryone.com/what-is-farm-to-table-cuisine/
http://www.cornucopia.org/yogurt/?utm_source=enews&utm_medium=email&utm_content=3
http://www.strasselcreative.com
http://www.dnainfo.com/chicago/20141212/garfield-park/garfield-produce-citys-fourth-hydrop
https://www.lewrockwell.com/2014/11/alvin-lowi-jr/to-participate-in-politics-is-to-submit-to-co
https://www.davinci-group.com/frequentdiner.aspx
http://ecowatch.com/2015/02/24/dan-barbers-pop-up-restaurant/
http://ecowatch.com/2015/01/14/dan-barber-radical-way-to-farm/
http://www.choosechicago.com/articles/view/TRENDING-FARM-TO-TABLE-FARE/455/
http://ecowatch.com/2014/06/12/101-hopeful-facts-about-future-of-food/
http://www.uncommonground.com/pages/rooftop_farm_press_release/108.php
http://www.fathead-movie.com/index.php/2013/01/28/why-people-hate-vegans/
http://www.washingtonpost.com/wp-dyn/content/article/2009/05/22/AR2009052202280.html
http://e360.yale.edu/e360_podcast.msp
http://thefederalist.com/2014/06/24/why-you-should-eat-humane-meat/
-table_a_truly_sustainable_movement/2803/
versity_and_health/2655/
superfoods/
farm-to-market-food-hub-expanding-opening-retail-outlet
square-foot-distribution-warehouse/
st-Farmers-with-Local-Chefs-and-Consumers/
d-by-hfac-for-certified-humane-label/
ow-local-flavor-year-round?sc=17
th-sustainability.html
5019.html
mail&utm_content=3-14-15&utm_campaign=yogurt.report
-citys-fourth-hydroponics-farm-brings-jobs-west-side
s-is-to-submit-to-conquest/
09052202280.html

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