“Local” is a buzzword that’s irresistible to consumers—and now to a growing number of food manufacturers. So, when the R&D team at Chicago-based  Eli’s Cheesecake Co. sought a unique flavor for their newest product-line expansion, they turned to a source just across town—the Chicago High School for Agricultural Sciences. The company partners with the school on other projects, so it was a natural to try the raw wildflower honey from the school’s beekeeping program. The fragrant sweetener turned out to be the perfect accent in the filling for the bakery’s gluten-free ricotta cheesecake.