Amical Goes West
California has always been a benchmark (at least for me) when it comes to trends within our food and wine industry. The San Francisco Bay area, along with…
The Cream of the Crop: Amish Country in NE Michigan
Michigan has long been an epicenter of Amish settlement, with the first establishments dating back to 1895. Today, Michigan’s Amish population numbers approximately 11,000, with the state’s 86…
Michigan Tech Students Conduct Food Assessment
I’ll admit, I have a lot to learn about the Western Upper Penisula’s local food system. My connections there have been growing and I’ve met a lot of…
10 Uses for Maple Sap & Syrup
Maple syrup is Michigan’s “liquid gold.” It takes 40 gallons of sap from sugar maples to boil down to 1 gallon of syrup. Michigan ranks in the Top…
5 Detroit Grocers Going Local
Recent headlines are buzzing with great news for grocery shoppers in Detroit. We love our farmers markets, but we also need brick and mortar shops with staple ingredients,…
Crop Spot: Radishes
After months of gray skies and storage vegetables, the first spring crops are a welcome relief for the eyes and the palette. An often underappreciated crop is the…
Microgreens: More than a beautiful garnish!
Microgreens are young greens that are full of color, have an intense aromatic flavor, and come in many varieties. From spicy, sweet, and bitter, there is a microgreen…
Read local: A new flavor of locavore-ism
You already eat, drink, and shop local, right? Today, I invite you to expand your locavore-ism to a new realm: Reading local. Specifically, reading The Orphan Daughter, the…
Spring Green Kimchi
Most people familiar with kimchi know it as a long-fermented, funky napa cabbage with almost bubbly effervescence. But kimchi is much broader than that. I love long-fermented napa…
Beet and Arugula Salad
This tangy spring beet and arugula salad is a great way to shake off the winter blues with fresh flavors!