Healthy Foods

LocalCoho, Corn Custard & Summer Vegetables Serves 4 By Chef Patrick Higgins, Executive Chef at Glenora Wine Cellars’ Veraisons Restaurant     Ingredients:   FOR THE COHO: 4ea [...]

Originally written for Bon Appetit by Adam Rapaport. Cover photo by Kyle Kissel for Bon Appetit. “Why is your turkey sandwich so good?” That is, essentially, what I texted Jason Hammel, the chef [...]

Jim Murphy hosts Rob Levitt at Grow Forward’s new office. Rob discusses his experience opening up a butcher shop, and the strategy behind his ideas for running a successful butcher shop.

Has a butcher ever told you to eat less meat? Rob Levitt of Butcher & Larder in Chicago will, but he will also tell you to eat higher quality meat as well. In this segment, Rob opens up about [...]

Rob Levitt had the opportunity to work with Rick Bayless, how impressive is that?  In this segment, Rob discusses the experience he had working with Rick Bayless in the food community, and how [...]

Jim Murphy meets with George Madzhirov, CEO of HandCut Foods, to learn more about the history of how he built his company to where it is today. Jim digs deeper into the backstory of George [...]

Jim Murphy and Terry Olson talk about how Local Foods provides chefs with the perfect ingredients to bring their creativity to the table. He goes on to discuss how the nutritional quality of [...]

Terry Olson, CEO of Local Foods, discusses how local companies should start using more local food suppliers. He also talks about how providing other metropolitan areas access to local foods [...]

George Madzirhov of HandCut Foods meets with Jim Murphy at Local Foods to talk about the way schools prepare their food for students. George discusses the problems that school kitchens face when [...]

Jim Murphy meets with George Madzirhov, CEO of HandCut Foods, to talk about George’s goals to create an ideal healthy meal for school lunches. George discusses how he plans to educate [...]