Element Collective Ark of Taste Dinner

Just a quick reminder. [Hint, hint. Wink, wink.] The Element Collective Ark of Taste Dinner is fast approaching this Friday 8/7. Slow Food Chicago has joined forces with 2010 Slow Food Terra Madre delegate - Chef Jared Van Camp along with the Element Collective restaurant group team for an evening of food and drink you are sure not to forget. A ticket to this event will get you the chance to nosh on hor 'devours from Leghonrn Chicken and Expat, a special cocktail from Owen + Alchemy, followed by four (count 'em four) courses from the likes of Old Town Social, Kinmont, Nellcote, and RM Champagne Salon. If the food alone isn't convincing enough - a portion of the evening's proceeds will benefit Slow Food Chicago in support of Slow Food's greater mission to promote food that is (you guessed it) good, clean and fair. Um, you had me at food...

Did you get your tickets yet? Better hop to it!

Did you get your tickets yet? Better hop to it!

Event: Element Collective Ark of Taste Dinner

Date: Friday, August 7th, 7pm

Location: Ampersand (the event space within Kinmont Restaurant) 419 West Superior Street Chicago, IL 60654

Tickets: Available for purchase via Brown Paper Tickets.

More: Additional event details available here

AUGUST preSERVE Garden Volunteer Day

August is here. Can you believe it? And of course, the beginning of a new month means your opportunity to participate in a preSERVE garden volunteer day is near. Join us in the garden this Saturday - 8/8/15. And don't forget to stick around afterwords - once the "dirty" work is done, hang out with fellow volunteers and share some grub together as a reward for doing the garden some good. See you on Saturday!

Join us in the preSERVE garden this Saturday 8/8.

Join us in the preSERVE garden this Saturday 8/8.

Event: preSERVE Garden Volunteer Day - August
DateSaturday, August 8th, 10am-noon
Location12th Place and Central Park Ave, North Lawndale (map)
Contactvolunteer@slowfoodchicago.org
DetailsWe need your help! Join us in the preSERVE garden - meet new neighbors, and share some food! Bring work gloves if you have them, and be prepared to stick around and enjoy some grub together afterwards! 
More about this project: 
http://www.slowfoodchicago.org/preserve-garden/

"Slow" Chicagoan Profile / Justin Hall of FIG Catering

We had the pleasure of talking "slow" for a hot minute with executive chef/owner Justin Hall of FIG Catering. The very nature of Justin's catering business speaks loud and clear to the Slow Food Mission of good, clean, and fair food. Check out more about Justin here. Now to the good part - here's our Chi-town foodie fueled convo. Check it out!

 

What would you be doing right now on a typical work day?                                                                                                                                   

As it is a Monday, lots of things going on around FIG. Ordering for the week. Cleaning up from last week and getting ready for the week ahead. Running invoices. And having our weekly meeting. An all around crazy day.

What's the best part about your job? The hardest part?                                                                                                                                       

The best part of my job is I get to do what I want every day. Cook, work with food and be around people that are passionate about the same things. The worst part is the hours. A slow day for me is 12 hours, 14 typical and wedding days are 16. Oof.

What do you think is the biggest obstacle for Chicago's food system to overcome?              

The food system in Chicago has come a long way since I moved here 16 years ago. That being said there are tons of struggles. The biggest, I believe, is closing the waste loop for all restaurants, caterers, banquet halls, hotels and home by making composting law.

What's next for the trendiest food item (all hail kale's successor)?                                          

For me the next trendiest food item is what comes into season next. I wait with baited breath through winter for asparagus and ramps, then radishes and turnips, then peas and squash...

What is your second favorite Chicago food related social media account to follow (aside from Slow Food Chicago of course)?           

Either Pleasant House or Dusek's instagram.

What wins - avocado toast or artichoke toast?                                                                       

Avocado toast, no question.

Why Chicago? If not Chicago, where?                                                                                   

Chicago is great on many levels. People, food, architecture, politics... If not here, Jamaica is next on my Google map for permanent residency (no more shit winters).

FIG Catering is located in the Pilsen neighborhood in Chicago. www.figcatering.com/

FIG Catering is located in the Pilsen neighborhood in Chicago. www.figcatering.com/

Hungry for more...?! You can also follow Justin and see what the rest of the FIG team is up to on social media.                                      

Facebook / Twitter / Pinterest / Blog

preSERVE Garden Day - Apricots!

Surprise! It's an extry special chance to get your hands dirty in the Slow Food Chicago preSERVE garden this weekend. You were looking for some Saturday morning plans anyways, right? Apricots are ripe for the picking and we also need your help to de-weed the garden. Join us, bring a friend, connect with the earth. Good times all around. Go ahead, get your green thumb on.

                                       Apricots!! Yum.

                                       Apricots!! Yum.

Event: preSERVE Garden Volunteer Day - Apricots!
DateSaturday, July 25, 10am-noon
Location12th Place and Central Park Ave, North Lawndale (map)
Contactvolunteer@slowfoodchicago.org
Details: We need your help to de-weed and pick apricots! Join us in the preSERVE garden - meet new neighbors, and share some food! Bring work gloves if you have them, and be prepared to stick around and enjoy some grub together afterwards! 
More about this project: 
http://www.slowfoodchicago.org/preserve-garden/

Food Book Club - JULY Edition

You had me at food. But lets get real - books are pretty rad too. Put the two together, and what could be better? Food Book Club is sponsored by two of your favorites - Slow Food Chicago and Graze Magazine. And to sweeten the deal, this summer reading happening will be hosted at Beermiscous. So come on out, buy a drink, bring a snack to nosh and share, and feast your eyes on a host of food inspired works curated by the good folks at Graze. Planned readings include : 

So skim it, pour over it, read it on your morning commute (sorry, Cliff Notes not an option). No matter how you dive in to one or all of these readings - you're gonna wanna mix and mingle with your fellow foodie readers on the 14th. You've got a week. Get that park blanket warmed up.

Image Credit : Peter Thomas Ryan; From Chicken of the Trees by Mike Sula

Image Credit : Peter Thomas Ryan; From Chicken of the Trees by Mike Sula

EventFood Book Club
Date: Tuesday, July 14, 6pm-8pm
LocationBeermiscuous / 2812 N Lincoln Ave, Chicago, IL 60657 (map)
DetailsFree event. [Do I need to say that again? Free!] Slow Food and Graze Magazine team up to bring you a selection of works that will satisfy your summer reading list. BYO snacks are encouraged. Drinks will be available for purchase from Beermiscuous. Mix and mingle with some fellow foodie bookworm friends.

July preSERVE Garden Day

The sunshine, a cool breeze, heck even the rain we’ve been having (not to mention finally resisting the urge to wrap yourself in a snuggie every time you venture outside of the house) - they’re all signs that spring has definitely “sprung” and we are slowly but surely warming up to the summer months Chicago waits all year for. Sounds like the perfect time to reconnect to your “roots” - or at the very least to the roots of the pleasures of nature’s bounty. What better way to reconnect than by spending some time in Slow Food Chicago’s very own community garden? July 11th (next Saturday) is your chance at the preSERVE Garden Volunteer Day (located at 12th Place and Central Park Ave). Hang with some other rad volunteers, get some dirt under your nails, and if you’re still feeling some of the independence day cook-off spirit - BYOG [bring your own grillin’ grub] to cook up and nosh on after all the “dirty” work is done. More details below. Hope you can join us!

PreSERVE Garden Volunteers

PreSERVE Garden Volunteers

Event: preSERVE Garden Volunteer Day
DateSaturday, July 11, 10am-noon
Location12th Place and Central Park Ave, North Lawndale (map)
Contactvolunteer@slowfoodchicago.org
DetailsJoin us to get your hands dirty, meet new neighbors, and eat some good food! Bring gloves, a hat and something to throw on the grill if you'd like for our cookout afterwards! 
More about this project: 
http://www.slowfoodchicago.org/preserve-garden/

Southern Blog – Big Jones and Virginia Wills

When I think of Southern Cuisine in Chicago, I immediately think of Paul Fehribach, executive chef and co-owner of Big Jones. Chef Paul’s lifelong interest in history and geography imbues his work to preserve and resurrect dishes from a wide variety of Southern cuisines. He grew up in rural southern Indiana, eating fresh farm produce in Southern dishes and cooking whenever he could. He didn’t necessarily think of the food he was eating as Southern, but later realized that it was. The thing I find interesting about his Southern heirloom cooking is that he fully embraces the rich and diverse heritage of and influences on Southern cooking. I also appreciate his dedication to the slow food movement with his focus on sustainably grown heritage and heirloom crops and livestock and sustainable seafood (click here to read a great interview Chicago Magazine did with him last month).

I am really excited about the upcoming dinner on June 24 at Big Jones which will feature acclaimed Southern cookbook author Virginia Willis. She has recently authored a cookbook called Lighten Up, Y’all, which celebrates the vegetable-centric Southern table and updates classic Southern recipes into healthy and wholesome recipes that you can eat all the time. I LOVE Southern food -- fried green tomatoes, fried chicken, biscuits and gravy, gumbo, shrimp etouffée, shrimp and grits, red velvet cake, etc. – but I can’t eat it all the time because quite frankly it isn’t that healthy for you. But to know that there is a cookbook that allows me to eat all this deliciousness without damaging my health... all I can say is "Yeah!"  I can’t wait to meet her and discuss Southern Cuisine. I also can’t wait to taste all the great dishes on the menu – they all come from her cookbook. To learn more about Virginia Willis, visit her website virginiawillis.com.

I also am excited to talk to both Virginia and Paul about Southeast Ark of Taste produce. I have tried some things on the list like the American Persimmon, Chiltepin Pepper, Pawpaw (also native to the Midwest), and Wild Gulf Coast Shrimp, but there are so many cool varietals that I can’t wait to hear about and understand how she uses them in dishes. White Velvet Okra, Seminole Pumpkin, Sea Island White Flint Corn, Red Wattle Hog, Pilgrim Goose – don’t these sound amazing? To learn more about the foods in the Southeast Ark of Taste, click here.

If you want to have a great evening and pick the brains of two amazing Southern Cuisine specialists and eat some great food, join us for our special Slow Food Dinner on June 24 at Big Jones. To find out more information, click here.  It is going to be a great evening!

Carrie Schloss
Slow Food Chicago Board Member

Instagram Takeover Packs its Bags - Urban Farming in Haiti

Friend of Slow Food Chicago and Production & Marketing Manager at Growing Power, Laurell Sims recently accepted the invitation to rule our Instagram feed for a few days. And with that, our Instagram Takeover went on its first international trip! Laurell put us in her pocket and allowed us a firsthand peek of the two weeks she spent with Growing Power working at Jaden Tap Tap, an urban farm in Cite Soleil, a neighborhood of Port Au Prince, Haiti. Her incredible photos and narrative captured her experiences and the remarkable progress that can be made when a community comes together. Read on to hear the story...

_________

Growing Power is working in Haiti for the next two weeks at Jaden Tap Tap, the urban farm at Sakala Ayiti (Pax Christi Ayiti). The farm is located in Cite Soleil, the largest, poorest and most stigmatized community in Port au Prince. When Daniel Tillias, the founder of the project told us the story of Cite Soleil, it reminded me of Cabrini Green, before it was "located just one mile from Chicago's Gold Coast." It's deep how colonization in its many manifestations can have such a vast impact for generations. What's also deep? How one man's dream can turn in to all of this. ‪#‎growbloomthrive

Morning weeding at Sakala.

Love this crew. ‪#‎sakala‬ ‪#‎jadentaptap

Today we pulled off a mission impossible. Hoop house is complete. Such a tremendous amount of work accomplished in such a short time by these young people. Gives me a ton of hope for Haiti. Actually, it gives me a huge amount of hope for this world. ‪#‎sakala‬ #sakala ‪#‎wedidthis‬

This crew worked so very hard -- all day, everyday. Today in 97 degree heat. Amazing.

Mid-April Newsletter

Check out our Mid-April Newsletter here for the full lineup of events and programs.

Greetings from our Board...


For Slow Food Chicago and the farmers and producers we work with, spring means planting seeds: in the ground, for new ideas, and of community. 

This weekend, we held our first preSERVE Garden Volunteer Day, and more than 20 people came out to get their hands dirty and work alongside friends and neighbors. Join us at the garden next month on May 9th to lend a hand, enjoy the garden, and cook out on the grill afterwards.

The Slow Food Chicago board also had a mini Crop Mob this weekend at Montalbano Farms to transplant 1,116 kale, basil, chard, pepper and eggplant seedlings that will end up in kitchens all around Chicago later this summer. If you are interested in volunteering for Crop Mobs this summer and experiencing a day in the life on the farm, or if you're a farmer who would like to host a group of volunteers, email us at info@slowfoodchicago.org.

Are you planting your own garden this year? #GrowSlow by planting an heirloom tomato seedling from Slow Food! We're hosting our annual Heirloom Tomato Seedling Sale at Bang Bang Pie Shop on May 16-17. We'll have 28 varieites of heirloom tomatoes, generously grown and carefully selected by expert gardeners. (For those of you who grew these tomatoes last year, you know how delicious and prolific these plants are.) Hope you can come by to eat pie and get some lovely plants for your gardens!

Thank you for being part of our growing community, and for your commitment to supporting good, clean, fair food. 

Slowly,

Cortney

Slow Food Chicago
Board of Directors - President

April Volunteer Newsletter

Check out the latest edition of our Volunteer Newsletter!

We need you! Our top volunteer needs this month & season:

  • Strawberry Planting at The Pie Patch U Pick Fruit Farm, Back of the Yards
  • Planting at the preServe Garden, North Lawndale
  • Event Support at Heirloom Tomato Seedling Sale, Bang Bang Pie Shop, Logan Square

We are a totally volunteer organization with lots of fun opportunities to get involved. Scroll down for full details on upcoming volunteer activities this month. Welcome to Spring!


Event: The Pie Patch, U Pick Fruit Farm Strawberry Planting
DateApril 26, 10am-4pm
Location5401 South Laflin Street, Back of the Yards (map)
Contactbreanne.heath@gmail.com
DetailsThe Pie Patch, a p
ick-your-own organic farm in the Back of the Yards district is having a volunteer day to get their strawberry patch started. Breanne Heath, former Terra Madre delegate, is setting up a half-acre urban garden in partnership with Su Casa Catholic Worker, which operates a family shelter and soup kitchen.
More about this project:  http://www.thepiepatchfarm.com/


EventpreSERVE Garden Volunteer Day
DateSaturday, May 9, 10am-noon
Location12th Place and Central Park Ave, North Lawndale (map)

Contactvolunteer@slowfoodchicago.org
Details
Join us to get your hands dirty, meet new neighbors, and eat some good food! We will be spreading compost, cleaning out beds and planting some of the first crops of the season. Bring gloves, a hat and something to throw on the grill if you'd like for our cookout afterwards! 
More about this project: 
http://neighbor-space.org/2012/06/23/preserve-garden/


Event:  Heirloom Tomato Seedling Sale at Bang Bang Pie Shop
Date
Saturday, May 16 and Sunday, May 17
Location:  2051 North California, Logan Square (map)
Contactvolunteer@slowfoodchicago.org
Details
This annual sale raises funds and awareness for Slow Food Chicago projects and partnerships, along with providing organic, home-started heirloom seedlings for gardeners in Chicago. The event will take place in the Bang Bang Pie Shop side yard, and we could use volunteers to help water plants, answer questions and work the cash register between 10 - 4 both days. This is a great way to meet others and learn about Slow Food Chicago!
More about this event - see our website

2015 Slow Meat Symposium - Chicago Delegates

2015 Slow Meat Symposium - Chicago Delegates

Slow Food Chicago is proud to send five delegates to the 2015 Slow Meat Symposium in Denver from June 4-6. Slow Meat brings together producers, butchers, thought leaders and eaters of every ethos to address the conundrum of industrial animal husbandry and to celebrate the alternatives. 

These delegates represent a variety of perspectives and experience in our local food system. Get to know Chicago's delegation by reading their bios below.

Read More

March Newsletter

Greetings from our Board...


It’s possible to be speedy while advancing the Slow Food ethos. The mighty pressure cooker may be intimidating, but its handiness in cutting down kitchen time is worth overcoming one’s initial trepidation.
 
You’ve roasted a whole chicken, using the meat for multiple meals. That in itself is a worthy accomplishment. But to level up, use that carcass to make stock. With a pressure cooker, you don’t need to tend to a cauldron for hours. 45 minutes is all it takes, and the results are equally tasty.
 
Or, if you’re as intrigued by Slow Meat as we are and are making dinner on a Meatless Monday, use the pressure cooker to cook dry beans — economical, nutritious, and much tastier than canned — in under an hour. Pre-soaking is optional. And, if you’re feeling truly ambitious, select your preferred legume from the Ark of Taste and help preserve a food that’s facing extinction.
 
Yours under pressure,

Audrey
Slow Food Chicago - Board of Directors


Instagram Takeover - The Plant
Don't worry - it's a friendly takeover! Keep an eye on our Instagram feed this Saturday, the 7th, as we hand over the reigns to our friends at The Plant. They'll be posting behind-the-scenes pics throughout the day so we can experience a day in the life at this incredible collaborative space. 


Italian Aperitivo Cocktail Hour at Eataly
Join Slow Food Chicago and Eataly for a special aperitivo - traditional, Italian cocktail hour. Gather your friends after work and come unwind with Italian wine and appetizers, including three Ark of Taste/Presidia items!
When: 6:00pm - 8:00pm on Monday, March 16th
Where: Eataly Chicago (map)
Tickets: $10, includes wine and appetizers. Purchase here!


2015 preSERVE Garden Kickoff
Spring is here and it's time to kick off the 2015 growing season at preSERVE! We'll prep the garden, plant potatoes, and talk about our goals for the year at the garden. Join us to get your hands dirty, meet new neighbors, and eat some good food!
When: 10:00am - 12:00pm on Saturday, March 21st
Where: preSERVE Garden (map)
RSVP: Please email preserve@slowfoodchicago.org


Good Food Commons at the Good Food Festival
Slow Food Chicago will be leading a Preservation Workshop in the Good Food Commons area of the Good Food Festival! Get your tickets to the Festival today and stop by to see us!
When: 12:00pm - 12:20pm on Saturday, March 21st
Where: Good Food Festival, UIC Forum (map)
Tickets: $10 - Saturday Food Festival. Purchase here


Slow Drinks - Local Beer Edition
Slow Food Chicago kicked off its new Slow Drinks series this month with an awesome Slow Coffee-themed event at Passion House Coffee Roasters. March's Slow Drinks event will focus on Slow Beer and is scheduled for March 25th - stay tuned for more details! Cheers!


Chicago Food Book Club 
A hearty thank you to everyone who joined us last night for our inaugural Food Book Club meeting, in partnership with GrazeMagazine! Our next book will be Provence, 1970 by Luke Barr - we'll be gathering in May to discuss over themed nosh. Details to follow!


Save 10% on heirloom seeds!
Spring is around the corner and Seed Savers Exchange is offering a 10% discount to Slow Food USA subscribers on their whole collection of amazing seed varieties with the code: SSE-SLOWFOOD-2015. Check out the Ark of Taste collection for Slow Food-approved seeds you should be planting and eating.


20% Discount for Italian Classes at Sentieri
Our friends at Sentieri are generously offering a 20% discount exclusively to Slow Food members for their Spring 2015 Basic 1 Absolute Beginner Italian sessions. Classes begin the week ofMarch 30th and include 20 hours of instruction. To register, please send a check with the discount applied and write "Petrini" in the memo. Details can be found here.


Peterson Garden Project Classes
Our friends over at Peterson Garden Project have been busy putting together a stellar lineup of cooking and gardening classes this spring. From Seasonal Soups to Seed Swaps, they've got you covered! A complete list of their spring schedule can be found on their website.

March 3rd Book Club - The Carnivore's Manifesto

We are so thrilled to be kicking off our brand new Book Club - in partnership with our friends at Graze Magazine - with the book The Carnivore's Manifesto, by Patrick Martins. Martins has some serious Slow Food chops, as the founder of Slow Food USA, Heritage Foods USA and the Heritage Radio Network

We could not be more excited to announce that Patrick Martins will be joining our Book Club via Skype to answer your questions, talk about the book, and share stories about founding Slow Food USA!

The book is a laugh-out-loud funny and refreshingly blunt manifesto for how we can all eat better meat, while also supporting the local farmers and businesses that produce good it. It's a quick read, so you've got plenty of time to jump in before we meet on March 3rd!

Don't forget to RSVP so we know how many people to expect. The event is FREE to attend, drinks can be purchased there, and BYO-snacks are encouraged! 

For a "taste" - here are Martins' guidelines for eating meat seasonally - it's not just for vegetables - based on natural mating patterns. "Let our animals be happy. Please, eat them in season. Let them have sex." (The Carnivore's Manifesto, pages 99-102). 

October - Goats, aka Goatober. "Goats are like newlyweds down on the farm. They do it like crazy in the fall."

December - Ducks and Geese. 

January and February - Cured meats, salumi, prosciutto, anything that has been salted and preserved. "Why? Because as humans became civilized, this is what we created to survive the winter." 

March - Lamb! "There is a reason that lamb is central to Passover and Easter -- or did you think ti was just convenient symbolism?"

Spring - Brisket. "Brisket is popular in early spring [because] it is a good, lean rough cut, the cut of the cow that stands up and lasts best through the winter until it is the last part of the cow left."

Summer - Salmon. "Coming into summer, you'd be a fool not to eat salmon during the wild salmon harvesting season -- those are the months you'll get it fresh from Alaska ... which is the largest wild salmon run in the world."

February Newsletter

Greetings from our Board...


It's that time of year when cold, blustery weather prompts visions of gardens and tomatoes throughout Chicagoland. As Slow Food members start poring through seed catalogs and old seed packets, I would like to encourage you to check out our Ark of Taste program.

Slow Food's Ark of Taste recognizes foods that have cultural or culinary significance. Because our modern food system values tomatoes that can ship in trucks, for instance, over tomatoes with great flavor, many of these varieties are endangered. Slow Food has identified over a thousand different items that need protection. How do we protect them, you might ask? It's easy. Grow them. With names like Amish Deer Tongue lettuce and Radiator Charlie's Mortgage Lifter tomato and  - my personal favorite - Jimmy Nardello's Sweet Italian Frying pepper, you're sure to find some gems. With great flavor and intriguing history, these foods will draw interest and rave reviews from family and friends alike.

To spring!

Rob Montalbano
Slow Food Chicago, Board of Directors


New! Food Book Club Gathering!
We're thrilled to announce our Food Book Club series for 2015, in partnership with Graze Magazine! Our first book will be "The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat" by Patrick Martins, founder of Slow Food USA. 
When: 6pm-8pm on Tuesday, March 3rd
Where: Beermiscuous
Tickets: This is a FREE event! Please RSVP here.


Pasta Making Workshop at Osteria Langhe
Roll up your sleeves and come join us for a 2-hour hands-on pasta making workshop. You'll get to enjoy the fruits of your newly acquired skills at the end of class!
When: 10am-12pm on Saturday, February 21st
Where: Osteria Langhe
Tickets: $50. Call (773) 661-1582, ask for Cameron or Beth Ann to make a reservation


Peterson Garden Project Classes
Our friends over at Peterson Garden Project have been busy putting together a stellar lineup of cooking and gardening classes this spring. From Seasonal Soups to Seed Swaps, they've got you covered! A complete list of their spring schedule can be found on their website.


Our Kitchens, Ourselves - A Panel Discussion
What does it mean to be a woman and a chef? Or is the conversation over—is there equality in the kitchen?Graze, Render, and Women and Children First are hosting a panel discussion about food and feminism from the perspective of four top Chicago chefs.
When: 7pm-10pm on Wednesday, February 25th
Where: Revolution Brewing
Tickets: $20, include food and drink. Purchase here.

Slow Meat: Holiday Edition

 
I have no desire to crow over anybody or to see anybody eating crow, figuratively or otherwise. We should all get together and make a country in which everybody can eat turkey whenever he pleases.
— Harry S. Truman
 

Slow Food Chicago encourages you to buy your Thanksgiving turkey locally. There are many farmers in the tri-state area who are conscientious stewards of land and animals, and are committed to sustainable and humane livestock production. Best of all, the food they produce is delicious.

The farmers listed below have turkeys, ham, geese, ducks, goats, beef, and lamb available for Thanksgiving. If you know of other worthy producers that aren’t listed here, or are a producer yourself that would like to be listed, please contact us at info@slowfoodchicago.org.

You can make your whole Thanksgiving table Slow this year by ordering from the Slow Food USA Ark of Taste Thanksgiving Collection. These foods – way more than just turkey – carry the histories of places and peoples who have made this land home. Sourced from good, clean, fair producers, these foods are also building a more sustainable, delicious, and diverse world for all of us.

Remember – Heritage Turkeys cook differently. Look for recipes that specifically use heritage breeds for the best results.


Wettstein Organic Farm, Emily & Dennis Wettstein

Breeds Available: Broad-breasted White
Other meats available: Whole legs of lamb, pork, beef, chicken
On-farm pickup? Yes
Location of farm: 2100 US Hwy 150, Carlock, IL 61725
Pick-up locations:

  • Meats are delivered throughout the winter to Oak Park, at the Buzz Cafe.
  • Pick up on Saturdays- noon – 3pm.

Phone: 309-376-7291
E-mail: dennis@wettsteinorganicfarm.com
Website: ~
Farmer comments: Emily and Denny sell certified organic beef, pork, poultry and eggs directly to customers, at the summer Oak Park Farmers Market, at the Buzz Cafe in winter, and all year from their on-farm storehouse. They also raise organic soybeans, corn and other grains that they make into feed for all their animals, and for selling to neighboring organic livestock and dairy farmers.

“We enjoy everything we do on the farm,” says Denny. “The most encouraging change we’ve seen since 1985,” says Emily, “is that more and more people are coming to us for their food. City people are coming back to the farms with their own children to learn where their food comes from and how it is grown.” Denny adds, “Our experience over the past 20 years with organic farming has restored our love of farming and given us the hope that the future of farming, if we continue to think outside the conventional box, is very promising.”
- Excerpted from a profile at www.farmaid.org


Twin Oak Meats, Tom & Amy Ifft

Meats Available: Boneless/Bone-In Hams; Boneless Honey-Glazed Spiral Sliced Hams
Weight Range: 3 – 20 lbs
Pick-up locations:

  • On-farm
  • Drop off in Chicago can be arranged (weekly deliveries are regularly made to Chicago).

Pick-up dates: Every Saturday 7am-1pm, from Nov. 2 through Dec. 21.
On-farm pick-up: Yes
Location of farm: 11197N 2300E Rd., Fairbury, IL
Phone: 815-692-4215
E-mail: twinoakmeats@maxwire.net
Website: www.twinoakmeats.com
Farmer comments: All our pork products come from animals raised on our own farm, and are hormone-free. We are Humane Slaughter Certified. We also have fresh ham roasts and crown roasts which are perfect for either Thanksgiving or Christmas. For the holidays we also make a gift box ideal for holiday giving.


Hasselmann Family Farm, Scott & Nena Hasselmann

Meats Available: Pork, beef, lamb, ham roasts, chicken
Deposit required: No
Pick-up locations:

  • Geneva Winter Market, 11 N. 5th St., Geneva, IL, every Saturday morning.
  • We make a regular monthly delivery to Chicago, at St. John’s Church located at 3857 N. Kostner (4400 west and 1 block south of Irving Park)

Pick-up dates: Saturday mornings at the Geneva Winter Market
On-farm pickup? Yes
Location of farm: 23706 Harmony Rd., Marengo, IL 60152
Phone: 847-525-3590
E-mail: hasselmannfarm@gmail.com
Website: www.hasselmannfamilyfarm.com 
Farmer comments: All our produce and livestock are raised outdoors on pasture, in harmony with the natural environment.


Centennial Farm, Jill & Will Cummings

Breeds/Meats Available: Muscovy Duck
Weight Range: ~
Price per lb.: Call
Deposit required: no
Pick-up locations: We are 1½ hours south of Chicago and offer farm pickup. However, drop off in Chicagocan be arranged.
Location of farm: 708 E 2300 North Rd, Danforth, IL 60930
Phone: 815-269-2003
E-mail: will.jill.cummings@gmail.com
Website: www.redbarnfarmsoaps.com
Farmer comments: We are the 4th generation and our four daughters are the 5th generation to farm and live on the homestead established by our great-grandfather in 1898. We raise all-natural hormone-free milking goats, and use their milk to make organic soaps.


Mint Creek Farm, Harry, Gwen, Jonathan, & Raya Carr

Breeds Available: Broad-breasted Bronze, Broad-breasted White
Weight Range: 6-10lbs, 11-14lbs, 15-19lbs, 20-24lbs
Price per lb.: $7/lb for bronze, $6/lb for white
Deposit required: yes
Pick-up locations:

  • Green City Market at 2430 N Cannon Dr, Chicago, IL on November 22nd
  • 61st Street Market at 6100 S Blackstone Ave, Chicago, IL on November 22nd
  • Dill Pickle Co-op at 3039 W Fullerton Ave, Chicago, IL on November 24th
  • Heritage Prairie Farm Store at 2N308 Brundige Rd, Elburn, IL on November 23rd
  • Radical Root Farm Store at 31330 N. Milwaukee Ave, Libertyville, IL on November 23rd
  • Via UPS we are also offering our turkeys for home delivery, (a delivery charge of $25 will be added to your invoice). They will arrive at your home a few days before Thanksgiving, and will be shipped in insulated boxes with cold packs.

Location of farm: 1693E 3800 N. Road, Stelle, IL
Other Meats Available: Organic pasture-raised lamb, goat, beef, pork, chicken, eggs, meat & dairy CSA shares
Phone: 815-256-2202
E-mail: mintcreeksales@gmail.com
Website: www.mintcreekfarm.com
Farmer comments: We are raising both heritage bronze and classic white turkeys in a variety of sizes. Our turkeys are moved every few days from paddock to paddock of fresh grass and legume pastures with Certified-Organic, non-GMO, small-batch-mixed, soyfree grain supplement. This lush pasture in addition to the highest quality, purest feed supplements result in an unparalleled turkey: both the turkey’s flavor and the health benefits gained by the bird, farm ecosystem, and consumer are huge.


Caveny Farm, John & Connie Caveny

Breeds Available: Bourbon Red (Heritage breed)
Weight Range: 7 – 17 lbs
Also Available:

  • Fully smoked Bourbon Red turkeys
  • Contact John or Connie for details, caveny1@prairieinet.net

Price per lb.: varies by size, check website www.cavenyfarm.com
Deposit required: Yes
Pick-up locations:

  • ChampaignPrairie Fruits Farm, Nov 20 PM
  • Evanston, Immanuel Lutheran Church, (at corner of Sherman & Lake), Nov 23 AM
  • GenevaRustic Road Farm, Sunday, Nov 24
  • House of Glunz, 1206 N. Wells, Saturday, Nov. 23 PM
  • Green City Market (Notebaert Center), Saturday, Nov. 23 AM

On-farm pickup? Yes, $9 credit for on-farm pick-up
Location of farm: 1999 N 935 East Rd., Monticello, IL 61530
Phone: 217-762-7767
E-mail: caveny1@prairieinet.net
Website: www.cavenyfarm.com
Farmer comments: Caveny Farm turkeys are certified humane.  Our Bourbon Red Heritage turkeys are raised on pasture. Their diet is supplemented with feed made especially for us by a local feed mill using locally grown grain. They’re processed by Central Illinois Poultry Processing, a small, local federally inspected processing plant about 40 miles from our farm. Our turkeys are tender, tasty, and naturally juicy. Let us raise something good to eat for you.


Organic Pastures, Marilyn & Larry Wettstein

Breeds Available: Broad-breasted Bronze, a few Royal Palm (Heritage breed)
Weight Range: 10 – 22 lbs
Price per lb.: $4.29
Deposit required: no
Pick-up locations:

  • Nov 23, Immanuel Lutheran Church, Evanston, corner of Sherman & Lake, 8am – 1pm

On-farm pickup? Yes
Location of farm: 669 County Road 1800E, Eureka, IL 61530
Other meats available: Lamb, beef, pork, chicken, duck, & eggs, all certified organic
Phone: 309-467-6006
E-mail: wettsteinorganic@gmail.com
Farmer comments: We are a small family farm that has been certified organic since 1997. Our turkeys are organic with plenty of pasture for open grazing. They are in a shelter at night, and during the day they peck and scratch as they please.

We farm 250 tillable acres and 250 pasture/timber acres, all organically certified. We rotate a variety of field crops including corn, soybeans, oats, flax, wheat, sunflower, vetch, rye, alfalfa, and clovers, and also raise organic beef, pork, chicken, turkeys, and laying hens. We truly believe that as stewards of the soil, it is our responsibility to provide the healthiest food possible.


Triple S Farms, Stan & Ryan Schutte

Breeds Available: Broad-breasted Bronze
Weight Range: 8 – 20 lbs
Price per lb.: $4.12-$5.88/lb, depending on weight
Deposit required: no
Pick-up locations and dates: Contact Triple S Farms for delivery information
Location of farm: Rte 1, Box 122, Stewardson, IL 62463
Other Meats Available:  Pork, beef, chicken
Phone: 217-343-4740
E-mail contact: stan@triplesfarms.com
Websitewww.triplesfarms.com
Farmer comments: Triple S Farms is a certified organic, family-owned 200 acre farm in East central Illinois, an hour south of Champaign. Our turkeys are raised on pasture without hormones, antibiotics, or GMO feed.

Work at Triple S Farm is a family affair. Stan’s son, Owner Stan Schutte works together with his son, Ryan, co-owner, who oversees production. Tina is in charge of marketing. Two other employees make Triple S Farm work- Quinton works with the animals as herd manager and Jackie is operations manager and does whatever needs done including sales, production, inventory, packing, invoicing and office work.  We have a great team working together to provide the highest quality meats straight from our farm to your dinner table.


TJ’s Pastured Free Range Poultry, Tim & Julie Ifft

Breeds Available: Broad-breasted White and Broad-breasted Bronze
Weight Range: 10 – 23 lbs
Price per lb.: $3.99/lb (white) and $4.49/lb (bronze)
Deposit required: yes, $10 when pre-ordering
Pick-up locations: Green City Market (winter location at Notebaert Nature Center) and Dill Pickle Food Co-Op
Pick-up dates: Saturday, November 22, 7:00-9:30am (Green City Market) and 10:00am-2:00pm (Dill Pickle Food Co-Op)
On-farm pick-up: Yes, Farm pickup any day after November 15th – call for arrangements
Location of farm: 2773N 1500E Rd., Piper City, IL 60959
Other meats available: chicken, fresh eggs
Phone: 815-686-9200 or 815-848-8961 (cell)
E-mail: tji4@maxwire.net
Website: ~
Farmer comments: TJ’s has been raising turkeys for approximately 9 years. The turkeys are pastured free range on chemical free pasture. Their diet consists of no antibiotics, hormones or animal by-products. The farm is Certified Food Alliance.


Nature’s Choice Farm, Eric & Samantha Sexton

Breeds Available: Broad-breasted White
Weight Range: 16 – 22 lbs
Price per lb.: $4.50
Other products available: Grass-fed beef, pasture raised pork, chicken, eggs. Also a year-round meat & egg CSA
Deposit required: Yes. Can purchase directly on the farm website.
Pick-up locations:

  • Frankfort, IL, and Bolingbrook, IL
  • To arrange a drop-off in Chicago, please contact us.

Pick-up dates: Delivery dates are still to be determined.
On-farm pickup? Yes
Location of farm: Grant Park, IL
Phone: 815-472-2934
E-mail: natureschoicefarm@yahoo.com
Website: http://www.natureschoicefarm.com
Farmer comments: We believe animals should be raised naturally on green pasture with plenty of open space. Our turkeys roam the entire farm along with pigs, chickens, and cattle. Our beef is completely grass-fed, and we do not feed hormones or antibiotics to any of our livestock.


Little Farm on the Prairie, Larry & Lisa McWilliams

Breeds Available: Narragansett (Heritage Breed), Broad-breasted White
Weight Range: 12 – 30 lbs
Price per lb.: (Broad-breasted Whites), (Narragansetts)
Deposit required: No
Pick-up locations/dates: Turkeys will be delivered FRESH. Call for locations and dates.
On-farm pickup? Yes
Other meats available: Chicken, stewing hens
Location of farm: 25474 E.1600 N.Rd. Saunemin, IL 61769
Phone: 815-848-3806
E-mail: macsof10@yahoo.com
Website: www.littlefarmontheprairie.com
Farmer comments: We are a small family owned farm located near the Pontiac area, off of I55 between Joliet and Bloomington. We are all natural. Our birds go outside. They are USDA inspected. They will be delivered fresh the week of Thanksgiving. In addition to Thanksgiving turkeys, we raise chickens for eggs that we supply to restaurants and grocery stores.


Garden Gate Farm, Doug & Beth Rinkenberger

Breeds available: Broad-breasted White
Weight Range: 20 – 35 lbs.
Price per lb.:
Other meats available: FRESH turkeys sometimes available after Thanksgiving.
Deposit required: no
Delivery: Customer pick-up, only at the farm.
Location of farm: 6423 N 2300 E, Fairbury, IL 61739
Phone: 815-692-3518
E-mail: bethrink@hotmail.com
Website: ~ 
Farmer comments: We raise our daughters and our livestock on a century old dairy farm here in rural Fairbury. We raise a large variety of vegetables and herbs, as well as pork and turkeys. Our birds have been on the menus of several Chicago restaurants including Old Town Social, The Girl and the Goat, Omni Hotel, and the Bristol.


Arnold Farm, Tom & Jessica Arnold

Breeds Available: Broad-breasted White
Weight Range: 11 – 17 lbs
Price per lb.: $4.29
Pick-up locations:

  • Various Chicago-area locations between Elgin (western suburbs) & Loop. Call for specific drop-off points.
  • On-farm pick-up also available, (call to arrange)

Pick-up dates: West and South Chicago Suburbs November 12th and Chicago and North suburbs November 14th, 15th, & 23rd.  Call 815-858-2407 or email arnoldfarm@juno.com to order and discuss delivery arrangements.
On-farm pickup? Yes, after Nov. 3rd.
Location of farm: 997 N. Salem Rd., Elizabeth, IL 61028
Other meats available: Pastured grass-fed beef, pork, lamb
Phone: 815-858-2407
E-mail: arnoldfarm@juno.com
Website: www.arnoldsfarm.com
Farmer comments: Birds are rotationally grazed on lush pastures and supplemented with a ration of non-GMO corn and oats raised on our Northwestern Illinois farm near Galena.  No antibiotics or growth promotants are give.  Birds were flash-frozen immediately after processing to lock in flavor and add shelf life.  No water, seasoning, or preservatives are added.


Plain View Turkey Farm, Dan Schmucker

Breeds Available: Broad-breasted White, Certified Organic
Weight Range: 13 – 20 lbs
Price per lb.: $4.75/lb
Deposit required: No
Pick-up locations:

  • Fresh Picks warehouse, 5625 W Howard St, Niles, IL.
  • Home Delivery can be arranged, with Fresh Picks, 847-410-0595

On-farm pickup? No
Location of farm: S-453 County Rd D, Cashton, WI 54619
Phone / website: 847-410-0595, www.freshpicks.com
Ordering E-mail: answers@freshpicks.com
Farm E-mail: Amish, no email.
Website: None.


Franzen Farms, Chris Franzen

Breeds Available: Standard Bronze, Broad Breasted White, Bourbon Red (Heritage Breed)
Weight Range: ~
Price per lb.: $4.00 – $6.00/lb
Deposit required: Yes
Pick-up location: At the farm ONLY, weekend before Thanksgiving
Location of farm: 18232 W. Ballou Rd, Wilmington, IL, 60481
Phone: 815-405-2713
Farm E-mail: franzenfarms@hotmail.com
Website: www.franzenfarms.com
Farmer comments: We are a small family owned farm located in Wilmington, IL. We raise Heritage Bourbon Red, Heritage Standard Bronze and Big Breasted White Turkeys. Our heritage turkeys are listed in the Ark of Taste and are NPIP certified. All of our birds are pasture raised with plenty of room to roam and graze on grasses, alfalfa, and bugs. Baby day old poults (chicks) are available in the spring if you wish to raise your own or enjoy a Franzen Fresh Heritage Turkey for your Thanksgiving or Christmas dinner this year. We also raise Ringneck and Melanistic pheasants. Don’t wait until the last minute to reserve your birds. Call Chris at (815) 405-2713 to reserve now!


Freedom Organix, Cindy Nawiesniak

Breeds Available: Broad-breasted Bronze, Midget White (Heritage Breed)
Weight Range: 15-24 lbs.
Price per lb.: $4.25
Deposit required: Yes
On-farm pickup? Yes
Pick-up locations: ON-farm pick-up, only
Other meats available: Pastured Berkshire pork, grass fed beef.  Call about hams for the holidays.
Location of farm:  8406 Maxon Road, Harvard IL
Phone: 847-910-1160
E-mail: info@freedomorganix.com
Website: www.freedomorganix.com
Farmer comments: We are a sustainable, small family farm located in McHenry County.


Meadow Haven Farm, Jeremy and Cherie House

Breeds Available: Broad-breasted White
Price per lb: Under 16# $6.00 per pound; 16-20# $5.50 per pound; 20# up $5.00 per pound
Other meats available: Beef, Chicken and Pork
On-farm pickup? Yes
Location of farm: 6139 1700 North Ave., Sheffield, IL 61361
Pick-up locations:

  • the Farm  11/22 -11/26     call 815-303-6226 for appointment
  • Bloomington, Monday 11/24 (time TBD)
  • Chicago Green Market Wed 11/26 8:00am-1:00pm
  • Chicago Green Market Saturday 11/22 8:00am-1:00pm
  • Downers Grove Wednesday 11/26 2:30-3:30
  • Arlington Heights, Tuesday 11/25 6-6.30pm
  • Elgin,  Tuesday 11/25  5.30 – 7 pm
  • Peoria, Monday 11/24 (time TBD)
  • Quad Cities (TBD)

Phone: 815-303-6226
E-mail: info@meadowhavenfarm.com
Website: meadowhavenfarm.com
Farmer comments: I wish I could say turkeys are smart, but I can’t.  Personable, yes, but not very brainy.  Jeremy loves to call to them when he goes to take care of them and they call and gobble right back.  We mostly raise turkeys for the Thanksgiving and Christmas holidays, but  have whole birds and “parts” into the new year.  Ask if you want some.

PLEASE NOTE: The only certified organic poultry processor in Illinois has dropped his certification, so even though the birds are raised entirely in a certified organic manner, on our certified organic pastures, they will not be able to be labeled “certified organic” starting in 2013. Anyone want to start a business?

While we cannot totally guarantee your desired weight range, we do our best to provide you the size you want. Those birds are eating away out there, and we never know how many we’ll have of what size until they are processed a few days before Thanksgiving.

Turkey Day: Slow it Down!

It’s that time of the year again!

That time of year where we wake up at 5am to beat the lines for Black Friday deals, gather friends and family around the dinner table to eat antibiotic-filled turkey, and fall asleep in front of the TV watching football after Instagramming the dessert spread.

Wait…what? No! This cannot be the modern Thanksgiving, right?! Unfortunately, the sad truth is with the rise of fast deals, fast food, and fast technology, we are moving further and further away from what should arguably one of the slowest holidays we have in America.

Here’s how to slow it down…

1. Think Slow Meat.

Turkey is the centerpiece of the Thanksgiving dinner table, so let’s give it the love and attention it deserves. Let’s remember that this wonderful, nourishing bird on our table once had a life, and that it’s up to us to give it dignity in both life and death. Choose a bird that lived a great life on a local farm (find one here!), and rest assured that your money went to supporting humane animal treatment, protection of the land, your wonderful farmer neighbor, and the health of your friends and family (money well spent, no?). Then roast that sucker to perfection.

2. Unplug, unwind, and enjoy your loved ones!

It’s tempting to reach for your new iPhone at the dinner table to Tweet or take a call in the middle of Grandpa Jack’s story of how he met your Grandma. Take some time to step away from the technology and tap into your friends and family. Thanksgiving is often a time when we’re all gathered together and you have the opportunity to have slow conversation. Need ideas on what to talk about? How about asking if there are any food traditions in your family? What is everyone’s favorite dish? And go ahead, ask Grandma if you can watch her make her famous Sweet Potatoes. Not only will you learn a cherished family tradition that you can one day pass on, but it will make Grandma happy! If chatting with your family gets weird, however, feel free to indulge in number 3…

3. Drink a local libation!

That’s right, Chicago, we have wonderful local distilleries who use local grains to make delicious liquor, and a farmers markets full of interesting ingredients (pumpkin, apples, pears, cranberries, etc.) that mix perfectly with cocktails. Impress your family and friends by making a signature cocktail drink of your own and support local farmers and small businesses while you’re at it!

4. Make your own side dishes!

Boxed stuffing is sooo last year. Head to the farmers market and surprise your guests with an interesting take on traditional sides. Look to chestnuts, bok choi, and beets to add flair to your meal, dig through old family recipes to make something timeless, and take it from us, y’all, make sure to grab some pumpkin and make a pie from scratch! Even if it’s ugly as sin, your family will appreciate it. On second thought, maybe you should just order one from Bang Bang Pie

5. Avoid Black Friday…

You know what’s slow? Sleeping in on Thanksgiving morning and making yourself a lovely cup of hot apple cider and enjoying being in your pajamas until company heads over. You know what’s not so slow? Elbowing three old ladies and tackling a couple of young men just to get $50 off the latest Game Boy. (We don’t even know if they make Game Boys anymore?) Sleep in! Sleep is slow and priceless! If you’re just itching to go shopping, though, think of skipping big box retailers and shop instead on Small Business Saturday. Taking place on 29 November, you can support local producers even after Thanksgiving is over.

We hope this helps! How do you slow your Thanksgiving down?