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It's All Happening

Logan Square Kitchen is starting to look like real a kitchen these days. The enormous 9 and 16 foot hoods were hung in the kitchen last week.

Farmer's Market Season!

Kitchen Gets Green Building Honor

From more than 2,500 nominated projects, Logan Square Kitchen (submitted by SPACE Architects + Planners LLC) has been selected as a Green Building of America Award-winning project and will be featured in the upcoming special Real Estate & Construction Review-Midwest Green Success Stories edition.

Green Festival, Beekeeping and More

Big weekend May 16 & 17-- Chicago's Green Festival will take place both days at Navy Pier. It's a big gathering of green people --you can see all the speakers and exhibitors online. I've flagged lots of speakers and booths of interest, and will have some tough choices to make, as I am...

Elegant Green Events

Harwood floors, brick walls, rich heavy theater curtains-- our event space is going to be beautiful. My goal is to have people see the space and be taken with its beauty, without even knowing it's the greenest event space in Chicago.

Back stairs, drywall and a green alley

Logan Square Kitchen keeps changing every week. Currently the facade of the building is being restored. Also, drywall has been going up in the basement and upstairs apartments.

Mindful of Construction Miles

One of our attempted LEED credits calls for us to source construction materials regionally-- within 500 miles of our Kitchen. On our Community Walk page, we’ve mapped out construction materials including:steel, plumbing, wood, stone, concrete, metal studs, and drywall.

Construction Booking Along

We're making good time in the kitchen. Underground plumbing is in, walls have been framed out, and the heavy duty task of hanging black iron duct for hoods is in the works.

Strengthening Our Local Food Supply

As we build a kitchen to serve food producers and entrepreneurs, I'm seeing the dangerous ground on which our food supply rests in Illinois. We are a state of rich farmland, yet we import 95% of the food we eat, sending our hard-earned money out of state-- $48 BILLION annually.

Fortunately we have terrific people hard at work to change this, to transform our food system into a healthy, more secure and more prosperous one.
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