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David Lissner
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Soup’s on! Hull-House Kitchen relaunches ‘Re-Thinking Soup’


And they say there’s no such thing as a free lunch. The Hull-House Kitchen resumes its weekly free soup and conversation sessions, “Re-Thinking Soup,” at noon tomorrow with gazpacho from Hull-House Farm heirloom tomatoes and a talk by Joshua Viertel, former president of Slow Food USA.

The Tuesday lunches bring together food activists, farmers, chefs, environmentalists and others interested in progressive food issues to share ideas and concerns. Each week brings a different freshly made soup, often made from the museum’s own garden produce, and organic bread to the historic Residents’ Dining Hall. Founding chef Sam Kass has gone on to cook for the White House, but Tara Lane, a former Blackbird pastry chef, is filling the kettle he left behind.

On the third Tuesday of every month, the event includes “Soup Soap Box,” an open mike for two-minute talks on the future of food. More formal lectures also feature regularly.

The lunch is free and open to the public, though donations are welcomed.

Chicago writer Martha Bayne, who also tends bar at the The Hideout in Bucktown, provides a soupcon of detail about a July session.