Keeping food at the 28th annual Taste of Chicago fresh and safe is Frances Guichard's primary concern this week. But, then again, it's her primary concern the other 355 days of the year. As the Food Protection Program Director of the Chicago Department of Public Health, Guichard, along with the rest of the department staff, works hard to educate and inform Chicagoans about food safety in and out of the home.

Large, corporately owned breweries have dominated the American beer market for decades, and now there is news that global beer giant InBev may absorb America's largest brewer, Anheuser-Busch.

Craft brewers don’t follow the mantra “bigger is better” – they’ve made a different choice, to stay small.

It’s “a philosophical approach to making beer,” said John Mallett, manager of production and operations at Bell’s Brewery in Kalamazoo, Mich. “It’s about trying to maximize the quality of the product.”

Five months ago, 27-year-old Latonya Black, a student at Washburne Culinary Institute of Kennedy-King College, realized she wanted "to be surrounded by food all the time."  Black called it "an a-ha moment."