Mightybytes’ sixth Lunch-n-Learn fused Mexican street foods with songwriting. It brought color, taste, and sound to our weekly series.

Cesar prepared sopes, one of Mexico’s best known street foods. Filled with different ingredients and garnishes, sopes are easily eaten by hand. This time, Cesar prepared a guajillo and an ancho salsa, which you can learn how to make using the recipes at the end of this post. Conveniently, that allowed James to dive into some hands-on magic by showing our team how to use digital music-making software.

Last week, Mightybytes officially joined the ranks of the B Corp community, alongside the likes of GoodGuide, Method, Change.org and 428 other like-minded corporations in the United States.

We were tossing around the idea of becoming a Benefits Corporation (B Corps) for the better part of a year and after talking to Nancy Goldstein from Compass X Strategy about how easy the process was for her company we decided the time was right to take the B Corp plunge.

The former City of Chicago Commissioner of Environment paid us an impromptu visit for last week’s lunch.

Tim whipped up a peach gazpacho sourced from our friend (and Mightybytes client) Terry Walters’ Clean Start cookbook alongside a three quinoa salad with tomato vinaigrette and seared vegetables. The learning topic du jour was—naturally, given our guest—sustainability and the state of environmentalism in Chicago.

Celebrating Mightybrew’s Three Beer Anniversary and the Opening of Brew Camp. Let’s Make Beer!

Three years ago, we invited Jared Saunders, founder of Little Green Cube and expert craft brewer, to teach us how to brew our own beer. Rather than send holiday cards, we thought it would be cool to share our homemade brews with clients and friends. And naming the beers and developing labels showcased our creativity. Mightybrew was officially born. We even won some awards on those early efforts.

Lunch-n-Learn number four was a scorcher inside and out.

Our fourth Lunch-n-Learn Thursday took place on the hottest day of the year so far. Bryan whipped up a salad and some excellent summer squash vegetable fritters with white mushroom sauce while Tim shared his notes for an upcoming workshop for the Arts and Business Council of Chicago on website analytics and social media metrics.

Keeping with the theme of purchasing the majority of our items at the Andersonville Farmers Market, Bryan rustled up a fantastic vegetarian meal, leaving our kitchen 90 degrees and smoky (thanks electric stove), while it was 400 degrees outside with almost 100% humidity. After we ate, Tim gave an informative demonstration on using Google Analytics and social metrics tools to glean actionable business information from your online presence. Here’s what went down…