Researcher, U.S. Department of Veterans Affairs
Born and raised in the McKinley Park neighborhood on Chicago’s Southside, Douglas Lammie is a Registered Dietitian & classically trained chef with over 13 years of professional cooking experience.
Currently, Douglas is a Project Manager at the U.S. Department of Veterans Affairs where he works to coordinate large multi-site clinical trials aimed to improve the health of our nation's veterans and improve their quality of life.
Douglas also teaches part-time as an Adjunct Professor/Chef Instructor at the Illinois Institute of Art - Chicago.
Douglas holds a M.P.H. in Health Policy from the UIC School of Public Health and a B.S. in Nutrition and Dietetics from Dominican University.
What inspired you to get involved with Green City Market?
When I was working as a Sous Chef in 2008, I was responsible for procuring produce from Mick Klug, Genesis and Green Acre farms every Wednesday and Saturday. Since then, I’ve gotten to know many of the farmers on a personal level. After moving to work at UIC, I wanted to find a way to remain engaged with the market, while promoting local and sustainable agriculture.
What’s the most delicious thing you’ve ever purchased from the GCM?
Stone Fruit (especially peaches and plums) from Mick Klug - I’ve been using them for over 10 years and they are always the best thing out there.
What’s your favorite Jr. Board event?
At-market fundraisers - it's a great way to engage shoppers and tell the story of this amazing organization!