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Monday, December 18

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Business Mon Feb 26 2007

Chicago food giants cooking up new business strategies

This morning, Chicago Public Radio's 848 featured an interesting interview with David Greising, the chief business correspondent for the Tribune, on Kraft and Sara Lee, two of Chicagoland's biggest corporations.

Although Chicago foodies may be more likely to hit up a Mexican grocery store for ingredients to make chile con queso rather than using the "convenience product" Velveeta or bake a pie from scratch instead of parousing the frozen desserts section at Jewel for a prefab Sara Lee dessert, the future of these two companies is something worth speculating about.

The link to the "Monday Morning Business Update" is here.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

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