Food

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 editor@southsideweekly.com.

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.

Food

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.”

Food

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

Bronzeville | Food

This Side of Kingston

Bronzeville Jerk Shack, the first Bronzeville Cookin’ venue, opens.

Sylvia Wei

“If we can inject food, quality food, into the area, then we’ll be able to feed people quality food, encourage people to come back [to Bronzeville], and bring jobs into the area as well.”

Food

From Prison Yard to Table

A10 buys locally, and purposefully, through the Cook County Prison

I am seated at Matthias Merges’s favorite table in A10, a relatively recent addition to Hyde Park. The decor is tasteful and clean, filled with crystalline glass and warm colors. The space is mostly empty, yet buzzing with espresso machines and blenders as the staff preps for the busy Friday dinner rush, when the restaurant will be filled with diners largely oblivious to the local origins of their meals—the Cook County Jail.