You’ve probably seen or tasted fancy flavored finishing salts for sale… did you know that it’s really, really simple to make your own homemade citrus-infused salt? Once you figure this out, you can experiment with different flavor combinations- other kinds of citrus,…
Serviceberries are one of the most delicious, easiest to forage wild foods, and if you live in Chicago, you don’t even have to leave the city to find them. They’re hardy native shrubs used commonly in public parks, if you know where…
I’ve been on a preserved lemon kick lately. I made a big batch of them two years ago, and mostly they sat there (albeit getting mellower, softer, and tangier all the while) waiting for me to get in the mood. Now I…
Hey Chicago food folks, farmers, and policy nerds! You all know about the Good Food Festival at UIC this Thursday-Saturday, right? Thursday is devoted to exploring financing options for food and farm ventures, Friday has a food policy and school food focus,…
School is in session! We’ll have our first class in early October at The Plant, and half the proceeds will benefit The Plant and our season-extension plans for the fall garden! This “Garden to Pantry” primer will be an overview of food…
Two days in the life last week, by the numbers: 48 hours. 13 sleeping. 10.5 at work. More time from home reading, writing, and answering emails. 4 hours on my bike (28 miles). 7 or more hours shoveling wood chip mulch after…