a few words from edible CHICAGO
This autumn we were reminded how wonderful it is to be surrounded by amazing colleagues who share their brilliance and experience to enrich and inspire us. In September Edible Chicago hosted nearly 55 of our fellow Edible Communities members for the organization’s annual meeting. We shared ideas and established professional bonds to further the celebration of local food across the United States and Canada.
There is so much good work going on across North America and we’re reinvigorated to keep telling stories of our local chefs, farmers, food artisans and the people who support them. In this issue we introduce you to “disrupters” in the food system: Chicago’s Victor Friedberg and his Seed 2 Growth Ventures firm, which is seeking entrepreneurs who can help reshape our foodshed with their innovations. The Chow Brothers are one of those start-ups looking to change the world by making the pierogi more popular than the taco.
We’ll also introduce you to Chef Vincent Colombet, who has been building a mini-empire in Chicago one pastry at a time. This fall we traveled to Mexico as Chicago-based Chef Carlos Gaytan of Mexique restaurant returned to his native country to be honored at Grand Velas resort in the Best of Mexico gastronomic showcase. Immensely proud and an inspiration to culinary students in the Riviera Maya, Gaytan did not hesitate to give back, appearing on a panel with his fellow celebrated chefs as the budding food service workers listened and learned.
The spirit of giving back, we’ve found, creates not only enthusiasm, but also synergy as we move forward to inform and inspire those around us.
Read on …