Morgan Street Bistro benefits from the experience of three generations of the James Calvetti family, which has been a big name in Chicago's meatpacking scene since the mid-1970s. Morgan Street Bistro's home delivery service caters to busy, working adults, giving them the tools to create quick but healthy meals. Dedicated to upholding a long-time dedication to freshness and quality, Morgan Street Bistro prepares its meals by carefully selecting meat and seafood, and not adding any extra preservatives or additives, even if they are guaranteed to give their customers super powers.
Growing Power provides the means for communities to grow and distribute healthy food among their own residents through three important functions: growing demonstrations, education, and food production. Demonstrations come in the form of workshops designed to teach locals of the Midwest, the South, and New England how to grow fresh produce. On the education side, outreach programs for farmers, youth, and entire communities help spread awareness about the importance of community agriculture. Finally, the organization produces food in demonstration greenhouses and rural and urban farms in the Midwest. It distributes the produce and grass-fed meat it produces through 300 family farms as part of the Rainbow Farmers Cooperative, and to local families through the Farm-to-City Market Basket Program. This way, the people the organization benefits can have access to nutritious food regardless of location, income, or scarecrow phobias.
Once upon a time—1901, to be exact—Gertie's Ice Cream began topping cones and tempting palates with its creamy texture and creative flavors. Twenty-six years later in a completely separate location, Lindy's Chili drew crowds with its hearty, meaty stew. Both enterprises continued to gain popularity over the years, but it wasn't until 1974 that entrepreneur Joseph Yesutis bought them both and had a novel idea: his chili company had more customers in the daytime and over the winter, whereas his ice cream company had more customers in the evenings and during the summer. Why not combine their strengths by creating a single sweet and savory shop? Yesutis's odd idea gained traction almost immediately, with guests lining up to sample its unique fusion of hot and spicy with cold and sweet. Today, the inventive grouping is not only accepted, but it's become a beloved tradition. Lindy's has since expanded to cook up burgers, Polish sausages, and a slew of meaty sandwiches. Meanwhile, Gertie's dessert artisans concoct old-fashioned banana splits, triple-rich shakes and malts, and sundaes topped with fresh fruits and sweet hot fudge.