Learn about the history, science and uses of alcohol during a discussion series in September at The Whistler as part of the Field Museum’s 125th anniversary celebration.
Food & Drink
An urban farming program that started barely two years ago with 7 acres of land near a former steel mill celebrated a milestone Wednesday.
An appetizing new museum just opened in Chicago. We check out the collection of a curator with a craving.
What became of the Loop restaurant where Mayor Richard J. Daley had his power breakfasts? Geoffrey Baer has the story in this encore edition of “Ask Geoffrey.”
A new law aims to make it easier for state agencies in Illinois to donate leftover food, which advocates say will help reduce waste and feed hungry residents.
Federal officials are advising consumers to rid their fridges of salads and wraps linked to an intestinal illness that has sickened more than 600 people in Illinois since mid-May.
There are more and more cases of food poisoning in Illinois. What’s behind the problem – and how to protect yourself.
A new outbreak this week of an intestinal illness has prompted an expanded investigation of possible sources of contamination.
After 29 years of trying to stay anonymous, the Chicago Tribune’s restaurant critic has decided to reveal his face.
Was the 2011 sale of Chicago’s Goose Island Beer Co. to the Anheuser-Busch InBev company a great American success story, or an epic sellout? We talk barrel-aged beer with Chicago Tribune reporter Josh Noel.
To help mark its 125th anniversary, the Field Museum is preparing to release a gin made in the spirit of one of the biggest events in Chicago history.
The city’s mega-food fest returns to Grant Park. We get a preview of the Taste of Chicago.
Despite the growing number of farmers markets in Illinois and across the U.S., a number of reports in recent years show that sales across the country are down. How markets are adapting to reach today’s consumers.
Rather than tell you what to eat, FoodSwitch tells you how healthy the products you choose are, in easy-to-digest terms.
The company started by two Viennese immigrants in 1893 makes more than 100 million sausages each year at its Chicago plant. We take a behind-the-scenes tour to see how the sausage is made.
Lawmakers recently approved a bill that would help state agencies donate leftover food in an effort to reduce waste and feed hungry residents.