We harvested zucchini one afternoon in the summer of 2025 and brought a load to Rahel Tafari at Grant Park Coffeehouse. She turned it into zucchini bread. We brought the bread back to a classroom of Price Middle students.
They were apprehensive. Vegetable bread? Really?
Then they tried it. Then they wanted seconds.
That’s the model: grown in the neighborhood, transformed by a neighborhood chef, fed back to neighborhood kids. Every dollar, every connection, every bite circulating right where it started.
Little Bear and Talat Market have bought from the farm since. The kitchens changed; the loop stayed the same. Food grown a hundred yards from the kids who’ll eat it, passing through hands that live here too.
