50 Great Ideas

From seed to fork

Chicago-based Big Bowl takes farm-to-fork sourcing a step further. Marc Bernard, executive chef of the multi-unit fast-casual Asian concept, chose heirloom seeds for the produce that partner Heritage Prairie Farm in La Fox, Illinois, is growing on two dedicated acres. Bernard selected 19 crops in total, including yellow beans, bok choy, hakurei turnips, yukina savoy and Red Long onions—all of which go into menu items at Big Bowl’s four Chicago-area locations.

“I chose seeds of vegetables that we already use in high volume,” says Bernard. “Our goal was to incorporate this heirloom produce across the menu.” So when Red Long onions or yellow beans come in, they are used instead of standard-issue onions and green beans—“pretty unique for a chain of our size and volume,” adds Bernard.

Bernard is especially proud of the educational aspect of the partnership. “Our busboys, cooks and other employees are paid to go to the farm, plant seeds, work the crops and get close to the growing process,” he says. This month, they plan to start planting again in moveable, covered greenhouses and will participate in two sponsored beehives in the spring.

#50 | Using your noodle

#49 | Eat a pita, feed a kid

#48 | Ask the staff chaplain

#47 | I’ll be calling you

#46 | Rolling in dough

#45 | Fried chicken flies the coop

#44 | A penny for your calories

#43 | Better than a lobster bib

#42 | Bending the bento

#41 | Billboard redux

#40 | Dining at the fountain of youth

#39 | Building a better box

#38 | Roll out the barrel

#37 | Mochi Madness

#36 | A toast to Belgium

#35 | Screening employees on the screen

#34 | An Olive Garden customer sat here

#33 | Setting the e-table

#32 | The buck strolls here

#31 | Gin game

#30 | Childhood revisited

#29 | Moveable feast

#28 | Certified gluten free

#27 | Buy a car, eat a meal

#26 | Locating the best Happy Hour

#25 | Local broadcast

#24 | Tabletop taps

#23 | Double the pleasure

#22 | The three Bs

#21 | Cocktails to amuse

#20 | Fans of the grape

#19 | Whole animal accessorizing

#18 | Translucent menus

#17 | Have oven will cater

#16 | Allergic interaction

#15 | Greener produce

#14 | Competing to win at weight loss

#13 | Space saver

#12 | Test kitchen=test market

#11 | Be my guest

#10 | Plug in and eat up

#9 | Rx for pilferers

#8 | Hands free—and clean

#7 | Some like it too hot

#6 | Chicken fried steak gets its day

#5 | The staff that reads together…

#4 | Twinkle toast

#3 | Stick with this

#2 | Stamp of approval

#1 | From seed to fork

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From seed to fork

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