Letter from Publisher

Happy Summer, Chicago!

This month, in keeping with our 2022 focus on trends, we’re taking a look at how some buying habits and priority shifts around healthful food that started in the pandemic have continued and are helping to revitalize local food systems. As writer Bob Benenson points out in our lead article, “The Healthy Food Movement,” U.S. sales of natural and organic products increased by about 10 percent in 2020, and by an additional 8 percent in 2021, while sales growth in the conventional food sector barely changed.

As grocery prices soar and food access and security concerns continue to play a major role in our nation’s overall health, attention is shifting noticeably to supporting local food economies—from farmers markets, farm stands, co-ops and CSAs to small local producers with local delivery to expanding numbers of grow-it-yourself backyard and community gardens. As established farmers markets continue throughout the Chicago area (more than 80 operating this summer in greater Chicago and more than 8,000 nationwide), many communities have added new markets, extended market hours and dates, and are incorporating additional family-friendly activities and making it easier for recipients of Illinois Link/SNAP food assistance to shop at some markets.

One way to continue this trend, I believe, is to work with kids from an early age to foster healthy habits, knowledge and a respect and appreciation for our food—from how it’s grown and produced to the myriad natural and human resources required to get it to the table. These can include instilling a taste for a variety of fruits and veggies from an early age, helping them learn and respect where our food comes from and even not being fearful of trying a food that they’re not yet familiar with. Whether it be gardening, taking kids to the farmers market or around the produce aisle, bringing them to a community garden workday, explaining organics or however else you choose to share, all are valuable life lessons.

Preparing meals highlighting local, seasonal, fresh veggies with them this summer is a great way to get started. Local veggies are at their peak flavor and texture, and colors beckon young diners. Participating in the process can make it intriguing and interesting as they take ownership of dinner. A great way to get started is to select a common summer vegetable or fruit, perhaps green beans or tomatoes, have fun learning as much as possible about it and sampling a variety of recipes that take different approaches to preparation and flavors.

Look at the history surrounding a particular food, maybe explore related artwork and music (the song “Homegrown Tomatoes” comes to mind), learn how and where it grows, how it’s harvested, when it’s in season and favorite ways to enjoy it across many cultures. Have fun looking for recipes—maybe start with a common preparation, and then try some new ways of using the food such as pickling or grilling (yes, you can grill peaches and lettuce) or try some unexpected combinations (such as a melon, mint, feta and sea salt salad with a flavorful olive oil to finish) or a veggie or fruit ice cream.

As always, I ask you to be sure to step outside every day and enjoy the summer, please! It’s only July for 31 days of the year. Make the most of each and every opportunity to absorb the season. Go to visit a local natural area, shop a farmers market if possible, visit the lake, enjoy our still-long daylight hours, linger in your garden, listen to the birds and insects, share the season’s abundance with friends and family, and make some summer memories!