“It’s the best of both worlds scenario,” I say when people ask. “TLD is able to grow — continuing its mission and strengthening its business all at once.”
What is related to onions, leeks and lilies, keeps mythical creatures at bay, enhances the flavor of many dishes, and has antimicrobial properties? If you guessed Allium sativum (aka garlic), then you are correct!
Hailing from Central Asia and Northern Iran, records show garlic has been cultivated and used for culinary and medicinal purposes for nearly 5,000 years. There are two subspecies of garlic which all varieties can be categorized into: hardneck or softneck. Hardneck garlic produces a hard central stalk and scape (which can be harvested for a delicious vegetable side dish or pesto). Hardneck garlic tends to be a bit more flavorful and have larger, easier to peel cloves than softneck varieties. Softneck garlic has no hard central stalk, smaller cloves, and is the type we typically see in the grocery store (Note: nearly all garlic in US grocery stores is imported from China).
Nick is an adopted Michigander. After growing up in Colorado, Nick discovered a passion for food and farming at Deep Springs College. That passion eventually led him to Detroit, with its urban farms and an energetic food culture.
Before joining Taste the Local Difference, Nick operated the vegetable farm at Food Field for two seasons. His winters were spent flipping eggs on the breakfast grill at Rose’s Fine Food. He remains inspired by the espirit-de-corps of his local food community, and he’s glad to be able to serve farmers and small businesses in his current position.
If not at work, Nick is probably trying to start his 80-year-old Ford tractor. He hopes to keep it running long enough to establish his own farm, just outside of Detroit.
Nick Jones is Taste the Local Difference’s Newest Employee. He is the Local Food Coordinator for Detroit. Contact him at email@example.com
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Long-time Milan, Michigan farmers, Vicki and Tom Zilke, know how to grow good food. Turns out, they also know how to cook. Since June 2018 when Zilke Farm Kitchen opened for business, Vicki has been creating simple home-cooked meal kits and prepared food in Milan’s new retail space.
This recipe is an ode to my life in Seattle. Folding dumplings was one of the most therapeutic tasks from my kitchen time there. Mostly, it was a task we completed after a busy brunch service on Saturday, which signified that your day was approaching an end, which after the insanity that is the first 8 hours of Saturday Brunch in Seattle, is always a feeling of relief.
We all turn to film and video for inspiration, escape, education and sometimes even in search of purpose. A well done film will take you on a journey and leave you a new person at the end. The following 5 Foodie Films (documentaries) will get you through the end of winter and keep you creative in the spring! There is no particular order or ranking, just five films that I chose for unique reasons.
Walking through one of the six Tom’s Food Markets locations in Northwest Michigan, you will find the produce section is piled high with best of the season. During the harvest season, displays are piled high with sweet corn, pints of sweet cherries, bushels of Bardenhagen Farms apples, and local squashes. However, Tom’s Food Markets is proudly dedicated to supporting local producers all year long, not just during the peak of summer.
This year, dozens of restaurants are participating in Traverse City Restaurant Week (TCRW) from February 24 – March 2nd . This is the perfect opportunity to take a culinary excursion and enjoy some of Traverse City’s finest restaurants! Prices always range between $25-35 a person, three course meals are offered, and reservations are strongly encouraged.
What is the big deal with food safety?
It can be rather ‘gut wrenching’ finding out about potentially contaminated food. Over the year’s farmers, growers, retailers and more have had to adapt to new challenges in ensuring products from farms are not only meeting consumers changing market demands, but safeguarding that those products are not contaminated. Through changes in the FDA Food Safety Modernization Act (FSMA), the state of Michigan, and partnering organizations have developed new strategies to tackle the biggest challenges with pesky microbes and food borne illnesses.
Maple syrup production is a strong aspect of the history of the Alcona FFA chapter. However, it wasn’t until 2005 through 2007 that the Alcona FFA chapter wrote grants to build their own maple syrup production facility for pure Michigan maple syrup at Alcona Community High School. This dream came true; and in 2007, we built what was to become the Alcona FFA Sugar Shack. The Sugar Shack was added to a log cabin previously existing on our school’s property. Since the spring of 2009, we have hosted Maple Syrup Celebration Day at our facility – and this spring will be no different –marking the 10th Anniversary of this event!