We harvested zucchini one summer afternoon and brought a load to Rahel Telfari 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 in one moment: 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.
Grant Park Coffeehouse became the farm’s first chef-box subscriber that spring. Little Bear and Talat Market joined with weekly per-pound orders. 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.
