Luis Chen is hard at work in Grand Rapids, feeding his community locally sourced produce through the YMCA Veggie Van as the Operations Manager, as well as running his own composting company, Wormies. He enjoys connecting with local farmers and bringing their produce to communities in need, as well as learning about growing healthy food and producing less waste.
Earlier this month, Gov. Whitmer handed out her state budget vetoes. Of the items cut was the 10 Cents a Meal for School Kids & Farms program- a nationally respected program that helps Michigan schools source healthy, Michigan-grown food for their cafeterias.
An iconic fall staple, the humble pumpkin is much more than holiday decor. It can add comforting fall flavor to many kitchen dishes and is one of Michigan’s key vegetable crops.
Introducing Rebecca Henderson, our new West Michigan Local Food Coordinator. She is based out of Grand Rapids and looking forward to connecting with local food businesses in the area. Get to know her below!
Spice up your autumn meals with pickled fresno chiles! Not up for the heat? Try out these recipes from Chef Andy Elliot of Modern Bird Bakery for some of our other fall favorites: carrots, kohlrabi, cauliflower, and beets.
Umami Ramen has rapidly became a staple in Battle Creek due to the dedication of the owners Lance and Peacoon Allen. The community is so grateful they chose Southwest Michigan.
For this farmer, MAEAP recognition proves he’s doing the right things to keep his farm running for another 100 years
Ron Stadler’s family has been farming since 1896. The family farm sits on 120 acres in Monroe County and has seen its fair share of cash crops and livestock come and go over the years. Nowadays, Ron’s focus is on growing corn, soybeans, and produce. He’s proud to carry on the family farming tradition and does what he can to care for his land, so it stays healthy and productive.
That’s why Ron decided to get involved with the Michigan Agriculture Environmental Assurance Program (MAEAP). A voluntary program, MAEAP helps Michigan farmers adopt cost-effective practices that reduce erosion and runoff into ponds, streams, and rivers.
FYT Health Foods is a meal prep service based out of the Village at Grand Traverse Commons in Traverse City. They performed a cooking demonstration sponsored by TLD at the Groundwork Center’s recent Farms, Food & Health Conference in late September. Here’s their recipe!