Closed Loop Farms

Got the film back from @brook.w.no.e from our last Mexico Meets Midwest. First up — Three Sisters Esquite. Probably the most “Mexican Midwest” dish. @secondhelpingsupperclub It’s a riff on my favorite street food, built around that idea: if it grows together, it goes together. Trying to keep it seasonal and use everything — Grilled corn in a warm guajillo broth, corn cotija butter, sautéed calabacita and edamame, pickled yellow squash, guajillo corn silk, queso fresco, and some microflowers from @closedloopfarms . #ThreeSisters #Esquite #MexicoMeetsMidwest #MidwestFood #MexicanFood #SeasonalCooking #ZeroWasteCooking #FarmToTable #IfItGrowsTogether #CulinaryPhilosophy #CornEverything #HeirloomIngredients ##ModernMexican #MidwestChefs #TastingMenu

Our inaugural Battle of the Bites brought students together for an unforgettable culinary competition!🍽️ Last week, five high school culinary teams took the kitchen by storm, bringing their creativity, teamwork, and flavors to life after weeks of preparation through JA’s Company Pop-Up Program. From concept to creation, these students built a plan, developed recipes, and showed up ready to compete. A huge thank you to Kendall College for hosting us and running an incredible competition, to our judges for their thoughtful feedback and scoring, to our generous sponsors who helped make it all possible, including donating food for the competition, and to everyone who came out to cheer on the teams. And of course, thank you to our students and educators from Dunbar Career Academy, North-Grand High School, Prosser Career Academy, Richards Career Academy, and Southside Occupational Academy. We were beyond impressed by what you created. Congratulations to North-Grand High School for winning the Battle of the Bites! Events like this go beyond the kitchen. They give students the chance to build confidence, explore career pathways, and turn their passions into successful futures.

Meet PEA SALLY 🫛✌️ —aka SPRING PEA SALAD—aka BIG MOTHER SAL —being called many things; most commonly delicious…she is coming in hot this weekend at the cafe. Take a scroll for up close and personal visual details and stop in for an up close and person taste. Bring mom, bring Gma, bring a lover and a friend. Also rolling out new patio hours…here till 9pm now bc the sun is too 🌇 More summer menu additions comin up soon. Stay tuned 🌹

Thoroughly enjoying April and all of the green that comes with it.

Wednesday vibe for pizza availability midafternoon until 7pm call if interested in a preorder for takeaway only. Phone; 773.656.1476 Walk in orders starting from; 11am at 1476 Berwyn.

Did you know that seasonal farmer's markets aren't the only place to source farm-fresh, sustainable groceries, mainly produced in the Midwest? There are also some great local grocery stores and coops that operate year-round, many of whom have minimal packaging or offer the ability to refill your own container. There are also farm partners who will deliver to your home, and a whole host of CSA options in Chicagoland. Be sure to check it out at the link in our bio! #chicago #sustainable #sustainableliving #gogreen #grocery #csa #chicagofarmersmarkets #sustainablefood

We don’t take the title of Wisconsin’s only Certified Green Caterer™ lightly. It shapes our decisions on a daily basis, including who we partner with. We’re excited to be working with @closedloopfarms and continue to source our microgreens from the Midwest. Sustainability shows up in the details. The people we work with, the ingredients we bring in, and the choices that help create our menus. These greens are already making their way onto plates as we speak 🌱 Added benefit: we love their reusable packaging program ♻️ To avoid using disposable plastics, they package all of our greens in durable multi-use containers. When we’re done with them, they pick them up & return the containers to the farm to be washed, sanitized, and reused.

We are officially one week out from the FARMACY🌱 - Earth Day Dinner this kicks off a couple days of celebration! 📍Wed, April 22nd. Earth Day Dinner at @mahari_restaurant 📍Thur, April 23rd. Cocktail Hour at @nobodysdarlingbar Grab your tickets and RSVP in @whiskeyandrosemary bio #whiskeyandrosemary #Mahari #earthdaychicago

Join us for a night of creativity, flavor, and competition at Battle of the Bites on April 30! 🍽️ JA students are stepping into the culinary spotlight—dreaming up original recipes, collaborating in the kitchen, and competing to create the ultimate dish. From first chop to final presentation, these young chefs are bringing bold ideas to the table! Come cheer them on, taste the excitement, and celebrate the next generation of culinary talent. A special thank you to our incredible sponsors for making this experience possible! Tickets & Sponsorships: https://bit.ly/JABattleoftheBites

I make Indian Chili Oil for a living. This is what I eat for breakfast. 🌶️ Leftover crispy potatoes. Fried eggs. Avocado. Herbs. Finished with Bombay Chili Crunch — the first Indian chili oil made in the US. Made in Chicago. No bread. No grocery run. No recipe. Just what was in the fridge and the most important skill my mother taught me - when you find yourself with less, grab that opportunity to get creative! Lemon into Lemonade and all. What’s your go-to fridge leftover breakfast? 👇🏽

It Spring time! Come eat a cute salad. . My buddies at @closedloopfarms made this mix and it’s going on the wedge and the chimkin. Micros are not just for garnish, they are delicious and packed full of nutrients, and cute…

Osmar, a junior at Bennett, spent the last trimester interning at Closed Loop Farms (CLF). On a wintry February day, his classmate and talented photographer, Luca, tagged along to document his experience. ✨ About @closedloopfarms : CLF is an urban farm based out of The Plant in Chicago’s Back of the Yards neighborhood. Their small but mighty team works year-round to grow and harvest microgreens, herbs, edible flowers, and salad greens using organic practices. They supply around 200 restaurants and hundreds of home consumers, with everything packed by hand and delivered in reusable containers. 🌱 Osmar shared that this internship has given him a deeper understanding of what it takes to run a product-based business—from building systems that are both reliable and flexible to finding ways to grow beyond word of mouth. As for his day-to-day experience, he shared: “My typical day starts with checking in at the office and getting set up. I usually print invoices and delivery routes, then submit credit memos for the box deposit system. After that, I check in with Maggie, Jake, or Adam to see what’s needed—whether that’s unboxing snapwares, labeling containers, or giving a helping hand to someone on the team.” When asked to describe Osmar in 3 words, Maggie, Operations Manager at CLF, said: “𝗣𝗲𝗿𝗰𝗲𝗽𝘁𝗶𝘃𝗲: quick to learn a new task and retain info; 𝗖𝘂𝗿𝗶𝗼𝘂𝘀: shows a genuine interest in how things work and asks many good questions; 𝗞𝗶𝗻𝗱: works well with others and is communicative in a very respectful way.” We know the most meaningful learning often happens outside of the classroom in authentic, work-based experiences. This is why every high school student participates in at least one internship during their time at Bennett. 🩵 Photo credit: Luca, a junior at Bennett Day Student (@lucapetlinphoto ) #discoverbennettday #closedloopfarms #internship #learnbydoing #chicago