I recently had the opportunity to partake in a 2-day adventure shopping the Green City Market and preparing a delicious black bean and vegetable soup with vibrant chef and green consultant, Greg Christian. I learned a few things that I have been dying to share with CHICKagoans!
The adventure started at Lincoln Park’s Green City Market where we set out to buy ingredients to cook a meal on the following Friday. Not sure what I wanted to cook, I scanned almost everything at the market item by item. Greg politely scolded me, telling me that I think too much. Oops! When we settled on a black bean and vegetable soup, I went into analytical mode, searching for the flavors that would best suit this dish. Greg says this is a flaw that our society has– we seek pleasure and flavor; his philosophy seemed to be that we should be savoring the gifts that Mother Nature has bestowed upon us. The flavor will come (and it did!) To assess these gifts, Greg instructed me to feel the vegetables– to hold them in my hands. With this methodology, I ended up purchasing a beautiful array of produce– fresh carrots, chard and green onions for starters. Greg kindly donated the chicken stock and black beans.
You may have encountered Greg at the Zullo’s booth at the Green City Market– he is the one who is friends with every single person at the market. Shopping with him was like being seen with the most popular kid in class. He takes the time to admire the offerings of the many booths at the Green City Market. While he enjoyed a couple wheat grass shots, I sipped on a refreshing (albeit less adventurous) cucumber water.
His green consulting business, however, is what most intrigued me. Greg Christian Consulting works to diagnose the current sustainability level expressed at every level of a business (primarily the hospitality industry) analyzing such aspects as menu design, the mode of waste removal and the source of the ingredients used. He also works to market the businesses using greener strategies to increase business. Locally grown, organic and seasonal food is what Greg Christian Consulting is all about.
When I cooked in a kitchen with Greg, I learned that he certainly practices what he preaches. Greg operates a no-waste kitchen. We put scraps in bins to be composted later. Even the paper towels we used to dry our hands were placed in a bin. His kitchen should be a positive experience for those who have the privilege of working in it– it is devoid of the sexual harassment that is so rampant in some restaurant’s kitchens. There is no music; employees are strictly focused on their work. This is a kind of discipline I wish I could possess!
As for the cooking itself, Greg managed to teach me (a relative kitchen amateur) a few things. He instructed me to cut everything in such a way that it would fit on a spoon. We cut the green onions on the bias because we are, of course, very visual people. While I worked, my close friend and fellow CHICKagoan Katie Smith helped out with the pizza-making with Abraham, a member of the Zullo’s kitchen staff. I watched my bread-enthusiast partner weigh the dough and prepare the baking sheets while I cut my gorgeous array of produce and prepared a most delicious soup.
Katie and I left the kitchen sweaty and tired, but one giant pot of black bean and vegetable soup richer. Yum!
I suggest you CHICKagoans start seeking Mother Nature’s gifts more. Buy locally, organically and seasonally to foster a better CHICKago community!
[Photos courtesy of Katie Smith]
