John Edel’s vision of transforming a Back of the Yards hog-processing plant into a self-sustaining vertical farm has evolved into a kind of biodome of Chicago-grown, -brewed, -roasted, -fermented and -baked, with educational aquaponics farm, composting facility, mushroom farm and anaerobic digestor. The Plant now houses a growing village of independent food producers, including Pleasant House Bakery, the Great American Cheese Collection, Four Letter Word Coffee, Arize Kombucha, a Saturday farmers market and Whiner Beer. The Plant may be the best one-stop shop for local food tourism and the best place to plug into a community of good food entrepreneurs.
