CRE Midwest

Farmer's Fridge announces new location at 600 W. Chicago Avenue with local grafitti art

Farmer’s Fridge, a new vending kiosk concept that dispenses gourmet salads and snacks made fresh daily, announces their new kiosk location at 600 West Chicago Avenue.

Farmer’s Fridge, a new vending kiosk concept that dispenses gourmet salads and snacks made fresh daily, announces their new kiosk location at 600 West Chicago Avenue. Ideally located in one of the landmark buildings alongside the North Branch of the Chicago River, this touch-screen automated kiosk has custom graphics that have been designed in partnership with local up and coming Chicago artist Mauricio Ramirez, who is based out of the Lacuna Artist Lofts and an avid fan of Farmer’s Fridge’s salads and mission. This new kiosk design is the first of a series of Farmer’s Fridge kiosks featuring graphics of local artists.

“The inspiration for Farmer’s Fridge came from being a working professional who was having difficulty finding healthy meal choices while navigating through the busy workday,” says Luke Saunders, founder of Farmer’s Fridge. “This is an incredible opportunity to place a Farmer’s Fridge that is not just a kiosk, but also an art installation with graphics from urban landscape artist Mauricio Ramirez in the 600 West Building, a historic Chicago landmark.”

“Every organization today is looking for engaging ways to lower healthcare costs and enhance employee productivity through Worksite Wellness programs centered around nutrition and healthy lifestyles,” says Beth Phillips, VP of Asset Management at 600 West, “Farmer’s Fridge is a unique way to support our customer’s needs and provide their employees with another convenient, healthy, delicious food option at 600 West Chicago.”

Located in the retail lobby, customers can choose from a variety of delicious salad, breakfast and snack options that are made fresh each morning and delivered by 10 a.m. Gluten-free, vegetarian and vegan options are also available for purchase. The company follows Environmental Working Group guidelines for using organic ingredients, and buys from local farms when possible.

Highlights from the menu include: Salads

The Cheater: Romaine lettuce, turkey bacon, white cheddar, hard-boiled egg, sunflower seed, local corn, carrot, organic cucumber and grape tomatoes. Served with honey mustard dressing. • Antioxidant Salad: Mixed greens, mixed berries, sliced almonds, grated carrots, goat cheese and sprouts. Served with white balsamic vinaigrette. • Kale Caesar Salad: Sweet potato, pomegranate seeds, pumpkin seeds, parmesan, Chia seeds, kale and spicy egg white croutons. Served with Caesar dressing. • High Protein Salad: Spinach, corn, peas, pumpkin seeds, figs or currants, broccoli, chickpeas, parmesan and quinoa. Served with lemon tahini dressing. • Detox Salad: Kale, fennel, pineapple, sprouts, blueberry, quinoa and cannellini beans. Served with lemon-cider dressing. • Mediterranean Salad: Mixed greens, artichoke, white cannellini beans, cucumber, tomato, black olives, grated parmesan, pine nuts and oregano. Served with balsamic vinaigrette. • Crunchy Thai Salad: Mixed greens, Napa cabbage, cucumber, snap peas, carrot, sweet pepper and water chestnuts. Served with soy peanut dressing. • North Napa Salad: Napa cabbage, mixed greens, red grapes, avocado, unsalted pistachio nuts and dried tart cherries. Served with balsamic vinaigrette