To figure out what fish are sustainable, we use information provided by Shedd or Monterey Bay Aquariums. During a recent visit to Fortune Fish in Bensenville, I found out that, alas, it's not all that easy to determine sustainability from pocket guides or apps.
Lydia Burns (cheesemonger at Marion Street Cheese Market) prepared for us one of the best versions of Caprese salad I can remember: just basil and tomato on bread…with Driftless, a sheep's milk cheese from Hidden Springs Creamery in Wisconsin.
Athanis' company is Healthful Habits, Inc., and in this venture she's partnered with Master Chef HC. Choi was chef at Amitabul, Chicago's first vegan restaurant Athanis' goals are "to educate and empower people to live life to its fullest by being happy and healthy…and that includes moving towards a more plant-based diet."
There is no standardized definition of "heirloom," and so it's pretty much in the same category that "organic" was in twenty years ago. It's a marketing word that does not – actually cannot – require any substantiation.
Made by Firestone Walker out of California, Double Jack has a clear and pleasant hoppiness without the intensely bitter flavor of some over-hopped American craft beers. There was a slight citrusy sourness to the beer, which I find is usually a sign that the brew will go well with food.