With Labor Day weekend coming up and the last big barbecues of summer, it seems a fitting time to talk about these meaty emporiums, known for their cookout supplies, hot links and hand-cleaned chitlins.
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In the 19th century, most Chicagoans drank untreated water from Lake Michigan. Before the reversal of the Chicago River in 1900, raw sewage flowed into the lake and the water was frequently contaminated with the effluvia of slaughterhouses and factories. Water-borne diseases, such as typhoid, cholera and dysentery, were common. If you could, you bought bottled [...] These buttery maize shoots arise from the “microgreens” trend that popped up in California in the mid-1990s. Nary a hot-dog stand in the city serves the brand, but we can hardly let Hot Dog Month go without a few words about Chicago’s most famous sausage maker: Oscar Mayer. (Part 9 of a series in honor of National Hot Dog Month.) Before Chicago had its Picasso, it had Picklecasso. The Chicago hot dog — with the white of the onions, the red of the tomatoes, the brilliant green relish — “It’s like a work of art.” A look at the condiments. (Part 6 of a series in honor of National hot dog month.) What is anything without its proper foundation? The bun doesn’t get the attention that other parts of the canonical Chicago hot dog do, but it forms a critical base for the wiener and its load of condiments. (Part 5 of a series in honor of National Hot Dog Month.) Condolences to the family and friends of Edna Stewart, founder and head chef of West Side soul food spot Edna’s Restaurant. When Rockford, Ill., climber Bob Peterson reached the base camp of Mount Everest, a 60-mile trek, 9,000 feet of it uphill, he celebrated with an unusual local trail mix made in Chicago. Jack Sprat would eat nothing flat. |
 
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