Originally from Canada, Ryan Brosseau moved to Chicago in 2010 to pursue his passion for cooking. Ryan is the Chef at upcoming French-Mediterranean restaurant Le Sud, located in the Roscoe Village of Chicago. Ever since he started cooking, Chef Ryan has always had a passion for pickling, preserving, whole animal butchery and bread baking. His food strives to celebrate old traditions from around the globe by using precise techniques and local ingredients. Because he believes that food culture is a crucial part of our history, Chef Ryan aims to present flavors that are both familiar and innovative.
We believe that our company and every Spice House represents a way of life - a way of life which is quite old-fashioned in that the human factor is still at the center of our focus. We are now in our fifty-seventh year in business; all these years gave us time to evolve into what we are today. Our philosophy has always been to make you the freshest product by small, weekly batch grinding to ensure you the highest quality spices for your cooking needs. (Tom and Patty Erd, Owners)
The Food Depository, founded in 1979, makes a daily impact across Cook County with a network of 650 pantries, soup kitchens, shelters, mobile programs, children’s programs, older adult programs and innovative responses that address the root causes of hunger. Last year, the Food Depository distributed 68 million pounds of shelf-stable food, fresh produce, dairy products and meat, the equivalent of 155,000 meals every day.
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