The new series America the Bountiful goes beyond food scenes in cities to explore the culinary traditions of America's heartland via individual ingredients linked to specific places, like wild rice in Minnesota.
Playlist People Who Feed You
People Who Feed You
Coffee, Pizza, Pastries, Pins: Francis Almeda Does It All, Uplifting Other Artists and Artisans Along the Way
Daniel HautzingerA few years ago, Francis Almeda opened a coffee shop dedicated to showcasing people's creative pursuits. Now he's a partner in everything from another coffee shop to a pizza business.
"It's Now or Never": A Chicago Chef Embraces His Ukrainian Heritage in a New Restaurant
Daniel HautzingerJohnny Clark began exploring Ukrainian cuisine during the pandemic and after the Russian invasion, and has now opened a Ukrainian restaurant that he named after his grandma.
The Journey of a Loaf of Bread from a Farm to Your Table
Daniel HautzingerFor a loaf of bread from Publican Quality Bread to reach you, wheat must be grown and harvested and sent to a stone mill to be ground into flour, which then goes through a process as long as 60 hours at the bakery.
You Can Try Coffee from Its Birthplace at New Chicago Area Yemeni Coffee Shops
Daniel HautzingerCoffee as a beverage similar to what we drink today is first noted in Yemen. Now, a new wave of entrepreneurs from Dearborn, Michigan are spreading unique Yemeni coffee across the United States, including to the suburbs of Chicago.
A Malaysian Pop-Up, Subject of a New Film, Was Born of a Cross-Country Romance
Daniel HautzingerMike Alesi and Jennifer Pou-Alesi got married just before the COVID-19 pandemic shut down the world. They decided to start cooking the food of Pou-Alesi's home country of Malaysia, a story recounted in a new short film.
How a Small Chicago Tofu Company Became the Supplier to Whole Foods, a Nestlé Brand, and Top Restaurants
Daniel HautzingerIf you've eaten tofu in Chicago, you've probably eaten Phoenix Bean's product. Jenny Yang bought the company on something of a whim in the mid-2000s, but now it has had to expand into a new factory to keep up with demand, while still only using Illinois-grown soybeans.
What Does it Take to Egg-spand a Restaurant Franchise? The Owners of a Schaumburg-Based “Eggetarian” Indian Chain Explain
Daniel HautzingerTwo cousins opened the first Eggholic, a restaurant featuring a distinctive style of Indian food focusing on eggs, in Schaumburg in 2018. By the end of this year, there will be 28 Eggholics across the country. How did they do it?
Honey Butter Fried Chicken Has Survived for Ten Years—and Supported Its Staff and Their Aspirations Along the Way
Daniel HautzingerHoney Butter Fried Chicken celebrates its tenth anniversary in a challenging business this year. From almost the beginning, it has offered benefits to its employees, unusually for the time, and has recently supported their own businesses and pop-ups.
"My Way of Thanking America": Lidia Bastianich Celebrates Immigrants Like Herself in a New Special
Daniel HautzingerThe celebrity chef Lidia Bastianich came to America as a child and found a new home and life. In a new special, she visits, cooks, and eats with immigrants, especially those who have settled in less urban parts of America, as a way of thanking her adopted home country.
An Upscale Thai Restaurant in Evanston Born Out of a Decades-Long Friendship
Daniel HautzingerSam Rattanopas and Mina Sudsaard met while children in Thailand, and now co-own NaKorn in Evanston, where they serve upscale Thai food.
Ethan Lim's Cambodian-Inspired Fine Dining Puts Guests at Ease and Summons Memories
Daniel HautzingerAt his Chicago restaurant Hermosa, Ethan Lim offers Cambodian-inspired sandwiches during the day and a "Family Meal" multi-course private dining menu at night. He's the subject of a new American Masters profile.
The Chicago Chef Trying to Reinvent Indian Food—and Serving a Rare Halal Tasting Menu
Daniel Hautzinger“God bless the pioneers of the Indian community who brought Indian food [to the United States], but we’ve gotten settled into this greatest hits world,” says Zubair Mohajir, the chef behind the buzzy Wicker Park restaurant Wazwan.
What is Halal Meat? The Story of One Chicago Halal Wholesaler
Daniel HautzingerFatima Zabiha Foods was started by a Pakistani immigrant who realized that "halal" meat in the U.S. was ill-defined. He wanted meat that conformed to his expectations. Now Chicago is a leading provider of halal meat, and Fatima continues to grow.
A Chef Who Grows His Own Ingredients for His Restaurant
Daniel HautzingerDevon Quinn operates not just the Avondale restaurant Eden and the various catering businesses of The Paramount Group, but also grows a wide variety of plants for their use in a greenhouse. "It’s just about that connection from earth to plate,” he says.
