Join Community Dining, Factory Farming Awareness Coalition (FFAC), and Smoke & Fire Supper Club for an evening of substantive dialogue and delicious, nutrient-dense dishes sourced from sustainable farms that treat food production with reverence prepared by Chef Adrian Perez.

Special Offers:

A $10 gift card for purchases of $50 or more (excluding alcohol) at Local Foods, a food hub that sits at the center of a family of interconnected businesses built to increase responsible food processes.

A unique $20 off promo code (for guests as first time cusomters) toward Eat Purely, a great service that delivers chef-crafted, all organic meals to resident’s doors in 20 minutes or less, including the ingredients, reviews, and even farms from which the food is sourced!

Samples of I Heart Keenwah’s vegan Dark Chocoloate Sea Salt and vegan Cashew Cranberry quinoa clusters, crunchy little bite-sized squares of goodness combined with quinoa seeds, crisps and flakes together with simple nuts and fruits – which are also sold at Local Foods!

The Factory Farming Awareness Coalition, founded in Berkeley, California in 2010, is an educational non-profit committed to empowering people to save the environment, animals, and our own health through our daily food choices.

​From social justice to the environment, factory farming is one of the most serious issues facing our planet.  FFAC uses grass education to spread the idea that every meal we eat can be a powerful form of activism.​

FFAC provides holistic, engaging information about factory farming, primarily though a 40-minute presentation which covers the impacts of factory farming on animals, workers, the environment, and public health.

Our presenters speak to high school and college classes, student and community groups, churches and temples, and businesses and non-profits.  We have given over 200 presentations to schools and groups across the country, such as Stanford, Yale, the Sierra Club, and the Natural Resources Defense Council.

FFAC is also committed to empowering people locally and across the country to educate their communities about this issue.  We provide professional public speaker trainings so that others can learn to deliver our presentation.  We also make our presentation slides and script available for free to anyone, anywhere who wants to use them.

We recently launched chapters in Portland and Toronto, and aim to spread our model of grassroots education across North America.

Factory Farming Awareness Coalition’s Chicago Director Rachel Shippee will be speaking about FFAC’s mission and partner organizations, the depth of its influence throughout the world, and how to get involved. Rachel started working with FFAC in August as their Chicago Director.  She has been busy presenting to students, community members, and healthcare professionals, which has been an incredibly rewarding experience.

Grassroots activism has been a big part of Rachel’s life and she believes in its effectiveness.  With your help FFAC can continue to reach more people with this information and empower them to work for change.  Thank you for supporting FFAC’s work!

The finest teas in the world are made by hand in small batches.  These artisan masterpieces are available in limited quantities and for a short time.

To try these affordable luxuries, we invite you to discover our Masters Collection, an evolving set of specially selected teas that highlight exceptional skill in the art of tea making.

To ensure the best quality and value, we import our teas directly from the countries in which they are grown, working closely with the farmers who tend them.

The Roots Campaign connects out customers with the rich stories and the farmers behind some of our most popular teas.

Lear more about these artisans by visting adagio.com/roots and stop by our stores to mail your favorites a “thank you” card.

rooibos teas

Shop online for high-grade rooibos, or red bush teas sourced directly from the artisan farmers who tender them. Varieties include Rooibos Vanilla, Honeybush, Green Rooibos and other delicious teas.  Hailing from South Africa, red bush tea is caffeine-free and produces a sweet, flavorful cup.  Rooibos is also known for its high mineral content and a wide array of antioxidants.  Our direct-trade advantage ensures superior taste, freshness and value.

The rooibos bush (pron: ‘roy-bus’) grows only in the Cederberg Mountain range of South Africa.  It was first noted by botanist Carl Humberg in 1772 and in 1904, was marketed as an herbal substitute for tea.  The difficulty of shipping tea during World War II boosted demand for rooibos, which begn to be referred to as ‘Red Bush Tea’, or simply ‘Red Tea’.

“We work in extreme weather conditions.  WIth temperatures in excess of 40C, harvest time is my favorite as we can see the reward for all our hard work and effort.” 

Niklaas Slinger, South African farmer

Kombucha is a probiotic drink made from tea.  Traditionally, the kombucha culture (SCOBY) is added to a preparation of brewed black tea and sugar before 7-14 days are given for fermentation.  During that time, the kombucha probiotics multiply, colonize and ultimately metabolize sugars to produce the beneficial acids that give kombucha it’s unique flavor and qualities. ARIZE kombucha is brewed with Imperial black tea (organic Pu Erh) and organic evaporated cane juice.  From start to finish, it takes about 12 weeks to make a single batch of ARIZE; 6 times longer than a home-brew.  Our artisanal process produces a strong traditional kombucha with a balanced flavor and a bold mouthwatering bite. While we would love to source all our ingredients locally, the majority our ingredients are not grown or produced in our region (such as tea and sugar). To stay true to our ethical commitment, we partner with other local small businesses who share our ethics and values. For our flavor infusions, we use dry botanicals, whole fruits and cold pressed roots (such as turmeric and ginger). We only use local, organic and/or fairtrade ingredients. Ginger is our most popular flavor and the unique creamy bourbon style taste of our Palo Santo kombucha has gained popularity among many local chefs and restaurateurs.  Our flavors, such as our Orange Basil, Hops, Elderberry, Spearmint, and even The Original each have their own distinct and well defined taste profile. ”

Smoke & Fire Supper Club provides a community-oriented atmosphere where attendees can share the joy of food and take part in what we consider to be the peak of our fragment of the food cycle.  The dishes we put together are vegetable forward and guided by the ethics of plant based cuisine, without substitutions, with the hopes of exploring and mastering the bounty of produce and grain that is available within our reach.

We source ethically grown Midwestern produce and grain within the season and transform it through fermentation, preservation, and cooking techniques that are reliant on the knowledge and skill in the hands of the cooks.  Thoughtful menu planning and small batch production are supplemented with composting to minimize and hopefully eliminate waste altogether.  Surrounding ourselves with individuals who enable and encourage growth amongst one another, we continue to challenge ourselves to integrate global concepts in food, old and new, into the Midwestern kitchen.