Food | Interviews | Nature | Politics

Breaking Ground

Carol Moseley Braun on working the Senate and the soil

Courtney Kendrick

Carol Moseley Braun was the first African-American woman appointed to the Senate, representing Illinois as a Democrat from 1993 to 1999. After a thirty-year career in politics and public service, serving, among other positions, as the Ambassador to New Zealand, Moseley Braun turned to the private sector. She founded her own USDA-certified organic and biodynamic company called Good Food Organics in 2002 and under its umbrella sells Ambassador Organics, a line of food products which currently includes teas, coffee, cocoa, and olive oil. Biodynamics is a holistic agricultural approach that involves crop diversification, the maintenance of on-farm biodiversity preserves such as marshes and forests, and the avoidance of chemicals and off-farm products. For Moseley Braun, biodynamics is a way “to heal our bodies and our farmland.” She grew up between Bronzeville, Park Manor, and Chatham, and currently resides in Hyde Park.

Food | Interviews

“Keep Working With It”

In the kitchen with Miss Lee

Lee Hogan grew up in Sledge, Mississippi, graduating from Quitman County High in 1962. She came to Chicago that winter and began waiting tables. She has owned and operated her own restaurant, Miss Lee’s Good Food, in Washington Park for the last eighteen years.


Making Good Food Better

Policy and produce at the Good Food Festival

Courtesy of Barry Brecheisen

Representatives of several South Side-based agricultural organizations agreed that one of the most important, and least often discussed, facets of sustainability is workers’ right to a fair wage.

Column | Food

A Taste of Africa

This column is one in the Weekly’s monthly series of featured columnists. If you’re interested in writing for us, contact

Javier Suarez

And if the decorations don’t alert you to the fact that you’re in an African restaurant, your ears ringing at the sounds of French, Wolof, Yoruba, and other West African languages definitely will.


Choose (Black) Chicago

A grassroots restaurant week celebrates black-owned eateries in Chicago

“And in many cases, these restaurants are located in historically black communities and often we don’t get the level of positive recognition that [we] should.” –Bernard Loyd

Features | Food | Labor

Rise and Fall

As Nabisco’s largest factory plans to move 600 jobs out of the Southwest Side, the bakery’s employees haven’t lost hope

Zachary Jesse

“The South Side don’t need this kind of exploitation.”


A Space of Her Own

Fabiana’s Bakery combines a simple, home-made style with skillful flavors and an eclectic atmosphere

Honest pastries that do not convey any hint of pretension