🥙 2022 in review: Food and Drink

The Daily Reader

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Now, on to the Daily Reader

The chef underground ain’t dead yet

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

Another helping : 2022 Food stories 

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

If you teach a girl to pickle
She might also learn to process love, grief, and hope through food.
by Yasmin Zacaria Mikhaiel

The Melanin Martha wants Black food to triumph over its trauma
Jordan Wimby finds liberation in home cooking.

by Mike Sula

Drink less, party more
Local spirit-free drinks brands and community platforms are creating a booming sober curious movement in Chicago.

by Courtney Sprewer

The tastes of home
Reader staffers recount some of their most memorable food experiences from Chicago summers past.

by JT NewmanPhilip MontoroSalem Collo-JulinKirk Williamson and Savannah Hugueley

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

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

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

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

Issue of
Dec. 22, 2022 –
Jan. 11, 2023
Vol. 52, No. 6

Download Issue (PDF)

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