Carly Glickenhaus

Food as Medicine Depends on Farms, Kitchens, and Community

Food as medicine depends on more than getting healthier ingredients onto a plate, argues moderator Corby Kummer and a panel of Chicago chefs and food-system leaders: it requires affordable access, viable farms, cooking knowledge and time to turn food into meals. Rick Bayless cautions that treating food as medicine can strip it of pleasure, while Cliff Rome and Sarah Stegner describe teaching kitchens, markets and farmer-support programs as ways to make fresh, local food a durable part of household and community life.