Food

Restaurant and Foodservice

Culinary incubators: Where food businesses go to grow

Greens & Gills founders Eric Roth and David Ellis (Photo: Greens & Gills) In the basement of The Plant, a 94,000-square-foot former meat-processing facility in Chicago’s Back of the Yards neighborhood, a company called Greens & Gills is raising...

By Maeve Webster 04/24/15

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