 If you were at the Reader’s 50-ish anniversary celebration last month, you may have noticed some pretty cool lapel pins being sported at the event:
More than a few people asked how they could get one, and the answer is simple: Sign up to become a member today.
These lapel pins are just one small reward for the heroes who help keep the Reader free for everyone: our members.
Our revamped membership program lets you pay what you like, starting at $5 a month. And now through December 31, we’re offering annual memberships at a 20% discount.
In addition to the member-only lapel pin, you’ll receive early access to the new issues, discounted entry to Reader-sponsored events, as well as extras and surprises (because the Reader is never predictable).
Most importantly, when you become a member, you’ll know that you are part of the Reader free for Chicagoans. That’s something you can be proud of.
We think that lapel pin would look pretty good on you. Become a member today and we’ll send one your way. |
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| P.S. – Already a member? Don’t worry, your member pin will be on the way soon.
Now, on to the Daily Reader! |
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The chef underground ain’t dead yet
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Pop-ups and the general alternative food economy suffered some slowdowns in 2022, but they were still a lot more exciting than their brick-and-mortar counterparts.
by Mike Sula
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Another helping : 2022 Food stories
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The cheesemonger
“Cheese is a picture of cooking and science that has evolved over hundreds of years,” says Alisha Norris Jones. “It’s a picture of culture.”
by Mike Sula |
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If you teach a girl to pickle
She might also learn to process love, grief, and hope through food.
by Yasmin Zacaria Mikhaiel |
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The Melanin Martha wants Black food to triumph over its trauma
Jordan Wimby finds liberation in home cooking.
by Mike Sula
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Drink less, party more
Local spirit-free drinks brands and community platforms are creating a booming sober curious movement in Chicago.
by Courtney Sprewer
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The tastes of home
Reader staffers recount some of their most memorable food experiences from Chicago summers past.
by JT Newman, Philip Montoro, Salem Collo-Julin, Kirk Williamson and Savannah Hugueley
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Alt Economy offers mutually aided instruction for hospitality workers
Chefs Jennifer Kim and Taylor Hanna launch a series of free culinary classes for restaurant workers and microbusinesses..
by Mike Sula |
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Hugh Amano develops Bon Vivant at Sterling Bay
From the company kitchen and beyond, the cookbook author and chef’s inside job yields a new culinary travel journal.
by Mike Sula |
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Anticonquista Café roasts the only farm-to-cup coffee in Chicago
The owners grow and harvest the beans high in the mountains on the Guatemala-Honduras border, then roast them right here in Chicago.
by Mike Sula |
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The best tortillas are made with Michigan (and Mexican) corn
Molino Tortilleria is raising the stakes with blue, yellow, red, and white heirloom masa.
by Mike Sula |
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Issue of
Dec. 22, 2022 –
Jan. 11, 2023
Vol. 52, No. 6
Download Issue (PDF)
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