More than just food: Chicago Food Depository job training program helping community

CHICAGO — Chicago Food Depository is a powerhouse when it comes to serving a network of more than 400 food pantries, shelters, and soup kitchens in Chicago and Cook County.

The warehouse on the city’s Southwest Side is filled with people working tirelessly to feed the hungry during a pandemic.

It is now a place where finding work is on the menu too.

Jose Rivera grew up on the rough streets of Humboldt Park. He couldn’t be happier to help with the work at the Greater Chicago Food Depository during a pandemic. He isn’t a volunteer. He was brought on

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Making memories: At Willie’s Restaurant, ‘We cook what we feel is true’ | Food/Restaurants

Good food — the taste, the aroma and the look of it — can evoke memories old and new.

And that’s just what Willie Chapman and his family bank on at Willie’s Restaurant & Bar, 11260 Coursey Blvd.

There, the memories are based on the foods Chapman and his sisters, Emily Hazelwood and Amanda Singley, grew up eating in DeRidder. Add to that the memories of his wife, Kayte, who is from Baton Rouge.

And, of course, there are the memories customers have made at the restaurant.

“Those memories and building that menu are very important for longevity,” Chapman said.

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50 Ways Food Has Changed in the Last 50 Years

With combined sales of $5.75 trillion, it’s hard to imagine any industry bigger than the food retail and services sector.

In modern America, chefs are celebrities and these food celebrities release cookbooks as if it’s part of their job description. Even with (or perhaps because of) myriad food bloggers, cookbooks are one major book category surviving the shift to digital, with sales up 21 percent year-over-year in 2018. Personality, competition, and lifestyle food shows continue drawing huge viewership on television and online, exemplified by the likes of YouTube channels like Tastemade and Food Network stalwarts like Chopped and Barefoot

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Bon Appetit’s Molly Baz makes food fun in bestselling ‘Cook This Book: Techniques That Teach and Recipes To Repeat’

CLEVELAND, Ohio — For those who can remember TV shows from way back in the twenty-teens, you may recall that little lark of a series, “Schitt’s Creek,” particularly Episode 2 of Season 2, in which David and Moira take over Jocelyn’s kitchen for a bonding experience to cook Moira’s mother’s famous enchiladas. A lot of squabbling and culinary chaos inevitably ensues, and the scene culminates in a smoldering tête-à-tête over the actual meaning of “fold in” the cheese, during which the enchilada sauce burns, and David finally stomps out in disgust.

If only Molly Baz had been there. A

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