Research and Development Chef, CSSI Culinary + Marketing
Renée has called Chicago her home for nearly a decade. She graduated from Loyola University Chicago with a B.S. in Environmental Science focused in sustainable agriculture and food systems. Renée has spent many years in the farm-to-table space: growing food and raising livestock, managing retail spaces, writing recipes and teaching cooking classes, and educating farmers and artisans on creating stronger marketing strategies. She currently works as a Research and Development Chef for CSSI Culinary + Marketing. Renée is a founding member of the womxn in food group Cherry Bombe and has acted as a moderator and speaker for different Chicago events including The Good Food Festival. When she's not working, she enjoys rolling around on quad skates, feeding her friends, writing for food blogs and drinking craft beer while jamming to Chicago house music. Renée is currently the Chair of Education and Outreach for the Green City Market Associate Board.
What inspired you to get involved?
Renée first fell in love with Green City Market as the Market Manager for Earth First Farms, she later transitioned to the Food Access and Distribution Manager of Growing Home. For six years, Renée spent her mornings with other farmers and artisans selling at Green City Market. She learned first hand the impact Green City Market has on its community and Midwestern farms and wanted to help grow the organization's capacity to help others.
Most delicious thing purchased:
Mick Klug's donut peaches are the highlight summer! Sweet, juicy with tender skin — there is nothing more delightful. Try one sliced thin on a toasted slice of sourdough from pHlour spread edge to edge with Brunkow's ramp butter and chopped pieces of Underground Meat's saucisson.
Favorite Green City Market event?
Definitely the Green City Market Summer BBQ! Vendors call it Farm Prom — it's an opportunity for everyone, Green City Market supporters, vendors and shoppers alike to taste miles of delicious food prepared with the best produce in the City of Chicago.
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