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We live in a world geared toward instantly satisfying our needs and minimizing wait times in all aspects of our lives.  We can tell our television to record shows from our cell phones, get instant e-mail news alerts on topics of interest or track a flight to the minute of its arrival.

And we can eat strawberries and watermelons while looking out at snow banks stacked several feet high instead of waiting until summer, thanks to a national and global food system.  

But what about supporting our local food infrastructure?

Local eateries in Chicago, like First Slice Café in Ravenswood, are building demand for Illinois farmers, minimizing waste and getting creative with the ingredients available.  

Some experts say the added benefit of eating produce in-season – or eating locally – means more nutrients for your food dollars. 

Judy Fulop, vice president of the Illinois Naturopathic Medical Association, explained that nutrients in food are at their highest when picked, and progressively decline while en route in trucks, or when canned or processed.

“Conceivably if you’re getting something locally," she said, "it’s closer from farm to fork.”