EcoWatch.com – When I call Chef Q. Ibraheem to discuss urban farming in her own cooking career, she’s in the middle of placing an order for microgreens from a small farm in Lake Forest, a ritzy suburb just north of downtown Chicago. Now’s a great time for her to chat, actually, because the Chicago-based chef is immersed in what she loves, sourcing ingredients as locally as possible.
“It’s really important we know where our food is coming from,” she says. “I know my farmers by name. I can go to the farms, see how they are growing everything, see it in the soil. It’s always nice to have something within reach and know your product.” Chef Q runs supper clubs and chef camps throughout Chicagoland, sustaining the local economy by purchasing ingredients from urban gardens and farms within miles of her pop-up experiences.
“As a chef, you realize you have a responsibility to your guests,” she says, and for her, that responsibility means being transparent about ingredients, and even educating diners about what’s on their plates. Growing up spending summers on a farm in Georgia, Chef Q has an innate curiosity about where and how her food is grown, and she recognizes the importance of farms in both urban and rural areas.