Bringing Authenticity To Supermarkets With Somos: An Interview With CEO Miguel Leal
Somos CEO Miguel Leal discusses how traditional, plant-based, regional Mexican dishes can transform grocery shelves in the United States.
by Jonathan Perkins
at Northwestern University
Looking Back: Chicago Fine Dining on the Struggles and Successes of the COVID-19 Pandemic
Six acclaimed chefs in the Chicago area reflect on the trials, tribulations and lessons learned after two years of the COVID-19 pandemic.
by Jonathan Perkins
at Northwestern University
Thirty Years of Family History: Pantry Pasta Puttanesca
For more than three decades, my family has indulged in this Southern Italian staple inspired by my mother’s time in Venice.
by Jonathan Perkins
at Northwestern University
Home of the Pilsen Pie; Northwestern Students Flock to Bob’s Pizza
Head chef Matthew Wilde discusses culinary influences and recipe experimentation at Evanston’s popular pizza locale.
by Jonathan Perkins
at Northwestern University
