Heartwarming Winter Root Soup

Did you know that parsnip is derived from the Latin word “pastus” which means food? Today, the poor parsnips are often overlooked as they literally pale in comparison to their (often) orange cousins, carrots. These unsung heroes are great roasted, mashed, or used to flavor stocks.Traditionally, parsnips had several common uses, from sweetening baked goods […]

in Emma Beauchamp, Recipes, The Local Dish

The Pursuit of Hoppiness in Alpena

Alpena Municipal Council just voted 5-0 to allow Eric Peterson to host a craft beer festival on September 30th this year at his restaurant, The Fresh Palate, and bar, The Nucleus. The festival will offer different craft beers from 30 breweries and brewpubs, including Austin Brothers Beer Company out of Alpena and Arcadia Ales from […]

in Event, Get Involved, Molly Stepanski
EdibleGTEssay

On Being OF a Place

ON BEING OF A PLACE By Bill Palladino When people ask me where I’m from, I tell them without hesitation that I’m from the Bronx, New York. The answer throws many people off balance; because I have long since lost the coarse phonic cues that would make it easy to predict my origins. I have […]

in Bill Palladino, Edible Grande Traverse, Get Involved

What Goes into a Bottle

The idea for Tongue Huggers grew from a passion to create, learn, and develop in order to further others’ love for sustainable agriculture and value in local food. Through our handcrafted hot sauce we’re able to create a flavor profile around the heat level and, as we like to say around here, Flavor the Fire. […]

in Find Local Food, Recipes, Sam Harris, Specialty Producers

Two Partnerships for the Price of One: Taste the Local Difference Offers In-kind Membership with the Small Business Association of Michigan

Taste the Local Difference (TLD) is constantly looking for ways to add value for our partners in the food system.  We are excited to announce a new relationship with the Small Business Association of Michigan (SBAM) where TLD partners at the branch level ($150.00) and above will receive a complimentary “premium” membership in SBAM, valued […]

in Benefit, Bill Palladino, Economy, Learn More, Specialty Producers

Keeping Warm with French Cassoulet from La Becasse

On Tuesdays at La Becasse we celebrate the heart-warming wintry meal that is cassoulet. Cassoulet is a white bean and tomato casserole studded with duck confit, Toulouse sausage, pork shoulder and pork belly. The whole thing is topped with breadcrumbs and baked to a happy crisp before being served. At La Becasse, the cassoulet is […]

in Guest Post, Recipes, The Local Dish