WBEZ | good food festival http://www.wbez.org/tags/good-food-festival Latest from WBEZ Chicago Public Radio en Good Food Festival kicks off its 10th year http://www.wbez.org/news/culture/good-food-festival-kicks-its-10th-year-109859 <p><p>Local foods are hot.</p><p>And not just among the usual suspects.</p><p>Nationwide, the number of farmers markets has doubled over the last decade to more than 8,000. And Illinois trails only California and New York state when it comes to the number of farmers markets it hosts.</p><p>In Chicago this time of year, nowhere is this growing hunger for local food more evident than in the 10 year old Good Food Festival.</p><p>Jim Slama, president of FamilyFarmed.org, explains that it&rsquo;s both a financing conference and food festival that has grown considerably since its first modest year.</p><p>&ldquo;The first year was at Kendall College, which was not even open yet at the Goose Island campus,&rdquo; he remembered. &ldquo;Howard Tullman gave us half a floor. There were still studs on the walls. We had 50 tables for farmers, 300 people showed up. Paul Kahan gave the keynote. It was such a hit that we said &lsquo;you know what, let&rsquo;s add a consumer show and take it to Navy Pier&rsquo; (which we did the next year) and make this into the gathering place for the sustainable local food movement in Chicago.&rdquo;<br />&nbsp;&nbsp;&nbsp;<br />This year&rsquo;s event featured speeches by Mayor Rahm Emanuel, CEO of Whole Foods Walter Robb and 1871 CEO Howard Tullman. That was part of the food financing fair and symposium.&nbsp; It was all about making deals, growing entrepreneurs and connecting organizations like Chicago Public Schools, McCormick Place and Lettuce Entertain You with local farmers to supply their foods.</p><p><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/GOOD%20FOOD%20FEST%202.JPG" style="height: 263px; width: 350px; float: right;" title="Community supported agriculture (or CSAs) has exploded in the Chicago area over the past decade. This Saturday Chicagoans can shop for CSA’s, which include summer produce deliveries, at the Good Food Festival. (Courtesy of Vie)" />Slama says he has been incrementally building these relationships for years with his organization Family Farmed.org</p><p>&ldquo;[Last] year when Eataly came to town, they called us and said &lsquo;we want local food&rsquo;,&rdquo; he said. &ldquo;Now when you go to Eataly you will see they have a lot of local food and these are the kinds of relationships we help to build.&rdquo;&nbsp;</p><p><br />But Saturday&rsquo;s events are aimed at the consumer, the foodie and local food-loving families, says Slama.<br /><br />&ldquo;We&rsquo;ve got seven James Beard-recognized chefs doing demos,&rdquo; he said.&rdquo;Rick Bayless leads it off. He&rsquo;s getting this Good Food Chef of the Year award. Jason Vincent, Erling Wu Bower and Paul Virant are also doing demos. It&rsquo;s also a whole lot of fun with workshops and 160 vendors. Michael Ruhlman and Brian Polcyn are doing a three-hour workshop on butchering and people will learn to cure their own meats. And they are using a Greg Gunthorp hog. It&rsquo;s just really a very fun day for people and families.&rdquo;</p><p>Full disclosure: I am mediating a panel at one of the Saturday workshops about brewing your own fermented sodas and kombucha. Don&rsquo;t know what those are?</p><p>&ldquo;Kombucha is an awesome fermented beverage using a funky symbiotic colony of bacteria and yeast on top that ferments the sweetened tea into a lightly sweet beverage,&rdquo; says brewing panelist and creator of fermup.com Brendan Byers. &ldquo;I&rsquo;ll be focusing more on the fermented soda side of things, using a wild yeast and bacteria culture that someone can catch similar to sourdough.&rdquo;</p><p>Over the years, the Saturday portion of the festival has also become the premier marketplace for CSA shopping. These are shares you can buy in a farm in exchange for a weekly box of fresh produce during the growing season. Dozens of farms will be presenting their plans and signing up customers in the CSA pavillion Saturday.&nbsp; Many of them will also be part of a &ldquo;Band of Farmers&rdquo; talent show that evening aimed at raising CSA awareness. Organizer Jody Osmund of Cedar Valley Sustainable Farms, does a performance art piece to Tim Minchin&rsquo;s song Canvas Bags. But what about the others?</p><p>&ldquo;We&rsquo;ll have everything from poetry to last year we had political puppetry,&rdquo; Osmund said. &ldquo;Of course, we&rsquo;ll have music. One of the bands is hairy vetch, kind of playing on the cover crop names. Last year there was roller dancing and performance dance, synchronized with pitchforks and farm implements.&rdquo;</p><p>But Osmund promises that&rsquo;s not all. &ldquo;Returning this year is the farmer fashion show, where the farmers will present their favorite farm duds on stage.&rdquo;</p><p>With this explosion of farmers markets, home butchering, farm shares and even farmer talent shows, it&rsquo;s clear that urban and rural food world are coming together in ways they haven&rsquo;t in a very long time.</p><p><strong>Note:<em> </em></strong><em>If you are reading this on Friday afternoon, you still have time to attend the Good Food Festival&rsquo;s Localicious event from 7 to 9 p.m. at the UIC Forum. It features several of Chicago&rsquo;s top chefs serving dishes made from local ingredients as well as offerings from craft brewers of the Midwest. Tickets and information at goodfoodfestivals.com</em></p><p><em>Monica Eng is a WBEZ producer and co-host of the&nbsp;<a href="http://www.wbez.org/content/chewing-fat-podcast-louisa-chu-and-monica-eng">Chewing the Fat</a>&nbsp;podcast. Follow her at&nbsp;<a href="https://twitter.com/monicaeng">@monicaeng</a>&nbsp;or write to her at&nbsp;<a href="mailto:meng@wbez.org">meng@wbez.org</a></em></p></p> Fri, 14 Mar 2014 11:40:00 -0500 http://www.wbez.org/news/culture/good-food-festival-kicks-its-10th-year-109859 Can you handle this? Localicious and more http://www.wbez.org/blogs/louisa-chu/2013-03/can-you-handle-localicious-and-more-106115 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8558525215/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/wildbeehoney.jpg" style="height: 414px; width: 620px;" title="Brown County Honey, raw and unfiltered, produced by wild bee honey at Little Red Hen Farm in Story, Indiana (WBEZ/Louisa Chu)" /></a></p><p><strong>Friday, March 15</strong></p><p><u><a href="http://youtu.be/IyYnnUcgeMc">Can you handle this?</a></u>&nbsp;The&nbsp;<u><a href="http://goodfoodfestivals.com/chicago/localicious/">Good Food Festival and Conference presents Localicious</a></u>&nbsp;at UIC Forum. Creative chef-driven restaurants paired with small family farms celebrate the local food event of the season. Plus a Sandor Katz pre-party has just been added! Meet and greet with the fermentation revivalist himself over exclusive cocktails and canapés. And remember&nbsp;<u><a href="http://goodfoodfestivals.com/chicago/saturday-festival/kimchi-challenge/">The Kimchi Challenge</a></u>&nbsp;on Saturday where I&#39;ll be one of the judges. Admission $75 for Localicious, $85 including the Sandor Katz pre-party, $10 Saturday Festival including the Kimchi Challenge.</p><p>Roadtrip! The&nbsp;Greater Midwest Foodways Alliance presents <a href="http://www.wbez.org/pennsylvania-dutch-foods-and-foodways-midwest-55th-annual-illinois-mennonite-relief-sale-and-105745"><u>Pennsylvania Dutch Foods and Foodways in the Midwest</u></a>, in downstate Illinois. The two day learning and eating tour kicks off at lunch with Amish-Mennonite sweet rolls, Pfeffernesse, shoo-fly pie, and coffee for dunking at the Illinois Mennonite Heritage Center in Metamora, then a fried fish, barbeque chicken, and pie dinner at the 55th annual Illinois Mennonite Relief Sale in Bloomington.&nbsp;This event will be recorded for <u><a href="http://www.wbez.org/series/chicago-amplified">WBEZ&rsquo;s <em>Chicago Amplified</em></a></u>. Admission $40.</p><p><strong>Sunday, March 17</strong></p><p>The fifth annual <a href="http://chicagochefweek.com/"><u>Chicago Chef Week</u></a> kicks off at nearly 75 of the best and beloved chef-driven restaurants across Chicagoland, from Lula to Acadia and many, many more. Admission&nbsp;&nbsp;$22 for lunch, $44 for three-course, prix fixe dinner.</p><p><strong>Wednesday, March 20</strong></p><p>WBEZ presents <a href="http://www.wbez.org/member-meet-90s-time-machine-edition-105518"><u>Member Meet-up: &#39;90s Time Machine Edition</u></a> at Haymarket Pub &amp; Brewery. Arts and culture reporter Alison Cuddy will explore the question: Where were you in the &#39;90s? A prize for &ldquo;Best Dressed for the &#39;90s&rdquo; will include <em>Saved by the Bell</em>, seasons one and two, among many other iconic &#39;90s goodies &mdash; <a href="http://www.slate.com/articles/life/drink/2008/11/the_long_slow_torturous_death_of_zima.html">Zima not included</a>. Admission FREE, but limited to 60 <a href="https://secure2.convio.net/wbez/site/Donation2?df_id=7721&amp;7721.donation=form1&amp;JServSessionIdr004=7gjqqhjca1.app226a"><u>High Fidelity members</u></a> only,&nbsp;plus one guest each. To <a href="http://services.chicagopublicmedia.org/site/PageNavigator/Event_Information.html">RSVP click here</a> Friday, March 15 at 10 a.m.</p><p><a href="http://soupandbread.net/"><u>Soup &amp; Bread presents</u></a> this week&#39;s theme, Paris vs. Tokyo: Occident vs. Orient?, at the Hideout. This week benefitting <u><a href="http://www.commonthreads.org/">Common Threads</a>&nbsp;with&nbsp;</u>special soup chefs including <em>Chicagoist</em>&#39;s Editor-in-Chief and unofficial Vice Mayor of Bridgeport Chuck Sudo. Plus bread from Publican Quality Meats and La Farine Bakery. Admission FREE, by donation.</p><p><strong>Thursday, March 21</strong></p><p>WBEZ, the Fourth Presbyterian Church, and the Center for Civic Reflection present <a href="http://www.wbez.org/eating-understanding-and-gratitude-rethinking-our-relationship-food-west-side-bureau-105851">Eating with Understanding and Gratitude: Rethinking our Relationship to Food</a> at the WBEZ West Side Bureau. Using excerpts from poet Wendell Berry&#39;s essay <a href="http://www.ecoliteracy.org/essays/pleasures-eating"><u><em>The Pleasures of Eating</em></u></a> join a facilitated discussion. What responsibilities do we have to participate in our own food production, preparation, supporting local farmers, or learning the origins of the food we buy? How are we supported in these efforts, and what realistic challenges do we face? The discussion continues Monday, March 25, at the WBEZ South Side Bureau and Thursday, March 28, at the WBEZ North Side Bureau.&nbsp;Admission FREE, reservations requested.</p><p><a href="https://twitter.com/louisachu"><u><em>Follow Louisa Chu on Twitter.</em></u></a></p></p> Fri, 15 Mar 2013 03:38:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-03/can-you-handle-localicious-and-more-106115 Not your ajumma's kimchi http://www.wbez.org/blogs/louisa-chu/2013-03/not-your-ajummas-kimchi-106093 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/7562249012/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchigravesrib.jpg" style="height: 413px; width: 620px;" title="Bulgogi glazed spareribs with kimchi and pickles by Red Door chef Troy Graves at Green City Chef's BBQ 2012 in Chicago (WBEZ/Louisa Chu)" /></a></p><p>Kimchi is the new pickle! Fermentation is the new canning! So the food trend forecasters say. But in Chicago, we&#39;ve &nbsp;been putting up and down for years. And at Saturday&#39;s <u><a href="http://goodfoodfestivals.com/chicago/saturday-festival/kimchi-challenge/">inaugural Kimchi Challenge</a></u> at the <a href="http://goodfoodfestivals.com/"><u>Good Food Festival &amp; Conference</u></a> which kicks off three days starting today, fermentation revivalist and author of <a href="http://www.amazon.com/gp/product/160358286X?ie=UTF8&amp;creativeASIN=160358286X&amp;tag=lklchu-20"><u><em>The Art of Fermentation</em></u></a>, Sandor Katz himself, will crown our first Kimchi Champion.</p><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/2371673024/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchikahansturgeon.jpg" style="height: 413px; width: 620px;" title="Beet-cured sturgeon with ramp kimchi by Blackbird chef/owner Paul Kahan at RampFest 2008 in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">Our best known Korean crossover <a href="http://www.urbanbellychicago.com/"><u>chef Bill Kim</u></a> has created a kimchi kingdom with Urban Belly, Belly Shack, and bellyQ. And Will Song,&nbsp;<u><a href="http://bngrill.com/">chef/owner of&nbsp;bopNgrill</a></u>&nbsp;slings Korea&#39;s traditional national dish on burgers and fries.&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/8556505779/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchikahanpork_0.jpg" style="height: 413px; width: 620px;" title="Braised heritage pork belly, smoked eel, Marcona almonds, wild leek kimchi, and green grapes by chef Paul Kahan at James Beard dinner 2008 in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">But even non-Korean, non-Asian chefs here have been dipping into kimchi jars. Red Door chef and veteran Troy Graves learned to make kimchi from a barracks-mate, and Paul Kahan has upped the game using ramps, our native namesake wild stinking onion.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">I&#39;m one of the judges at the Kimchi Challenge and have promised to smuggle back samples to WBEZ. And don&#39;t worry, they won&#39;t be forgotten in the office fridge.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;"><a href="https://twitter.com/louisachu"><u><em>Follow Louisa Chu on Twitter.</em></u></a></div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/7562234074/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchivirantsausage.jpg" style="height: 413px; width: 620px;" title="Duck sausage with housemade kimchi, steamed bun, and relish by Perennial Virant chef/partner Paul Virant at Green City Market Chefs' BBQ 2012 (WBEZ/Louisa Chu)" /></a></div></div></div></div><p>&nbsp;</p></p> Thu, 14 Mar 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-03/not-your-ajummas-kimchi-106093 Whose kimchi will reign supreme? http://www.wbez.org/blogs/louisa-chu/2013-03/whose-kimchi-will-reign-supreme-105966 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/7562234074/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/virantkimchiduck.jpg" style="height: 413px; width: 620px;" title="Duck sausage with housemade kimchi, steamed bun, and relish by Perennial Virant chef/partner Paul Virant at Green City Market Chefs' BBQ 2012 (WBEZ/Louisa Chu)" /></a></p><p><strong>Saturday, March 9</strong></p><p>The&nbsp;<a href="http://chicagoculturalalliance.org/events/eventDetails.asp?a=v&amp;e=1663"><u>Chicago Cultural Alliance</u></a>&nbsp;presents&nbsp;<u><a href="http://www.wbez.org/heritage-matters-food-fire-family-105746">Heritage Matters: Food, Fire &amp; Family</a></u>&nbsp;at&nbsp;<a href="http://www.dankhaus.com/events-german-cultural-center-chicago.php"><u>DANK Haus German American Cultural Center</u></a>. Germany meets Japan in this cultural demonstration event. DANK Haus makes&nbsp;<em>Feuerzangenbowle</em>&nbsp;(flaming mulled holiday wine) and the&nbsp;<a href="http://www.cjahs.org/cjahs/index.php?option=com_content&amp;view=frontpage&amp;Itemid=1"><u>Chicago Japanese American Historical Society</u></a>&nbsp;makes o-zōni (savory samurai mochi New Year soup), with interactive demos, tastings, and a conversation about family meals. This event will be recorded for WBEZ&rsquo;s&nbsp;<a href="http://www.wbez.org/series/chicago-amplified"><u><em>Chicago Amplified</em></u></a>. Admission $10.</p><p>I&#39;ll be at the source of the <a href="http://www.wbez.org/blog/louisa-chu/2012-03-07/amber-waves-national-maple-syrup-festival-97081"><u>best maple syrup in the world</u></a> for the final weekend of the 2013 <u><a href="http://nationalmaplesyrupfestival.com/">National Maple Syrup Festival</a></u> at&nbsp;<u><a href="http://www.burtonsmaplewoodfarm.com/default.asp">Burton&rsquo;s Maplewood Farm</a></u> in Medora, Indiana, benefitting the <u><a href="http://www.headsupfoundation.org/">Heads Up!!! Foundation</a></u>. I&#39;m judging the&nbsp;<u><a href="http://www.sweetvictorybakeoff.com/">Sweet Victory Challenge</a>,</u>&nbsp;presented by King Arthur Flour. As mentioned on <u><a href="http://www.burtonsmaplewoodfarm.com/Articles.asp?ID=154"><em>Late Night by&nbsp;Jimmy Fallon</em></a></u>, &quot;They&#39;ve been getting a lot of calls about whether or not dogs are allowed. Yes, they are.&quot; So yes, I will be back with <u><a href="http://www.flickr.com/photos/louisachu/6956981933/">my dog Kiba</a></u>.&nbsp;Admission $10 adults, $8 seniors (65 and over), $6 youth (5 to 15), FREE children (4 and under). Donate one canned good for a $2 discount; all donations benefit local food pantries.</p><div><strong>Monday, March 11</strong></div><p><a href="https://twitter.com/imaginefoodies"><u>Imagine Festivals</u></a> presents&nbsp;<u><a href="http://chowdahfest2013.eventbrite.com/">Chowdah Fest</a></u> on the <u><a href="http://www.columbiayachtclub.org/viewCustomPage.aspx?id=27">MV Abby, the Columbia Yacht Club ship</a></u>, benefitting <u><a href="http://www.chicagoyachtclub.org/Default.aspx?p=DynamicModule&amp;pageid=366938&amp;ssid=278531&amp;vnf=1">Sea Scouts</a></u>. Over a dozen chefs, including iNG&#39;s Homaro Cantu, Acadia&#39;s Ryan McCaskey, and GT Fish &amp; Oyster&#39;s Giuseppe Tentori&nbsp;will battle for the title of best seafood chowder. Admission $40.</p><p><a href="https://twitter.com/heathersper"><u><em>Tasting Table</em>&#39;s Heather Sperling</u></a> and <a href="https://twitter.com/ChandrasPlate"><u><em>Plate Magazine</em>&#39;s Chandra Ram</u></a> present <a href="http://foodtriviachicago.eventbrite.com/"><u>Food Trivia, A Night of Cutthroat Culinary Competition</u></a> at <a href="http://www.jparkerchicago.com/"><u>the J. Parker</u></a>, benefitting <a href="http://www.mealsonwheelschicago.org/"><u>Meals on Wheels Chicago</u></a>. Chef/partner Paul Virant is serving snacks and his best game. Compete against Virant and surprise guests to win an edible prize. Admission $20.</p><p><strong>Wednesday, March 13</strong></p><p><a href="http://soupandbread.net/"><u>Soup &amp; Bread</u></a> presents this week&#39;s theme,&nbsp;<u><a href="https://docs.google.com/spreadsheet/ccc?key=0ApPhpdY9KXzPdDRfMUk3WFFoZlRNd2VvR0RJcjdJS1E#gid=0">&quot;Noodles, Dumplings, and Kreplach: Oh My!&quot;</a></u><u>,</u> <a href="http://www.hideoutchicago.com/event/223265-soup-bread-chicago/"><u>at the Hideout,</u></a> benefitting <a href="http://bentonhouse.org/"><u>Benton House</u></a>. Very special soup chefs this week include <a href="http://www.verachicago.com/"><u>Vera chef/owner Mark Mendez</u></a>. Plus bread from Publican Quality Meats and La Farine Bakery. Admission FREE, by donation.</p><p><strong>Thursday, March 14</strong></p><p>The <a href="http://goodfoodfestivals.com/"><u>Good Food Festival &amp; Conference</u></a> kicks off at UIC Forum. The ninth annual three day event features Localicious, the local food and drink dinner of the season, with 40 chefs and local producers. The Festival includes workshops in fermentation with guru Sandor Katz, canning and pickling with Paul Virant, foraging with Elizabeth Restaurant&#39;s Iliana Regan, sausage-making with The Publican&#39;s Kim Leali, plus a Chefs at Play demo with Rick Bayless, and much, much more. I&#39;m judging the inaugural <a href="http://goodfoodfestivals.com/chicago/saturday-festival/kimchi-challenge/">Kimchi Challenge</a> with an esteemed panel including Katz, author of&nbsp;<u><em><a href="http://www.amazon.com/gp/product/160358286X?ie=UTF8&amp;creativeASIN=160358286X&amp;tag=lklchu-20">The Art of Fermentation</a></em></u>. Admission from $10 for the Saturday Good Food Festival only to $220 for an All-Access Pass.</p><p><a href="https://twitter.com/louisachu"><u><em>Follow Louisa Chu on Twitter.</em></u></a></p></p> Fri, 08 Mar 2013 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2013-03/whose-kimchi-will-reign-supreme-105966