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Event Wed Apr 01 2009

Sustainability Sundays

In a move to create a more locally sourced and sustainable menu at his restaurant, North Pond, chef Bruce Sherman is launching a series of Sunday meals created with food from his own front yard: the North Pond in Lincoln Park. Dishes will include a squirrel kebab, with dried wild strawberries and black radish; and slow-cooked Canada goose breasts with pea tendrils and smoked quinoa fritters. The new additions to the menu will not only appeal to diners worried about corporate farming practices, but the dishes will also help the restaurant weather the recession. Small, wild game animals take less time to cook, thus saving energy, and, coming from right outside the restaurant's door, they cost nothing. Full menus are online here.

 
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Yu / April 1, 2009 11:35 AM

This must be why I keep seeing a group of apron-clad men running around a dumpster in the back of the restaurant these days. Did I see some pink tails on some of these furry things they're catching? Hmm...

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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...
Read this feature »

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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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