In honor of chef Sam Kass’s sudden thrust into the celebrity spotlight, let’s revisit a June 2008 Tribune article that features “Rethinking Soup,” a weekly feature at the Hull House Museum for which Kass provided the sustenance.
At the time, presumably unaware that he would in six months’ time be hurled onto the radar of any and every foodophile with a passing interest in politics, Kass was sincerely pitching the locavorism:
The first time I checked out “Rethinking Soup” – what Hull House is calling the series – they served a fragrant lentil and baby collared greens stew. The second time, they served beef and barley soup that chef Sam Kass explained was made with ingredients from a local farmer named George and Green Acres Farm in Indiana. But the barley, he apologized with great solemnity, “the barley is the only ingredient that is not local.”
Talk Soup [Tribune]
previously
Former Avec Chef In The Obama White House
TOC Had a Hunch About Sam Kass
