TTLD-CALDER

An Ode to Dairy

Drinks, Emma Beauchamp, Find Local Food, Recipes, Southeast Michigan, Specialty Producers

When was the last time you truly appreciated the milk in your fridge? Do you know where it comes from and how the cows were treated? Sure, milk is good on cereal and with chocolate chip cookies, but what about all of the other great things it can be become?

This week, I stocked up on all sorts of delicious dairy from Michigan Dairy Farms, specifically Calder Dairy and Guernsey Dairy. Calder Dairy of Lincoln Park, MI has been around since 1946. To this day they still deliver straight to people’s home. Guernsey Dairy of Northville, MI is committed to providing the same great products that they have since 1940. Both of these local milk producers provide a wide array of products perfect for drinking or creating with.

I bought heavy whipping cream, buttermilk, natural milk (creamline or non-homogenized). From there, I marveled at the possibilities that can be done with these ingredients.

Here are some easy links to follow for great ways to use dairy: mascarpone, tiramisuricotta, a ricotta berry cake, chocolate pudding and whipped cream.

I didn’t get a chance to make it, but Butter is also super easy to make. Check out this fun video from my favorite Test Kitchen Manager at Bon Appetit magazine on how to make cultured butter.

Sure, mascarpone, ricotta, and butter can all easily be bought. But there is a sense of satisfaction that comes with making it yourself. Plus, when you make your own, you can often save money in doing so. Making 2 cups of Mascarpone cost me $3.50 — I’ve seen it between $3-8.50 per cup!

Copy of IMG_4483Here’s how I made Mascarpone cheese:

Mascarpone is a super rich soft cheese, often used in tiramisu and cheesecake recipes. It is made out of only two ingredients, heavy whipping cream and a citric acid, like lemon juice.

Copy of IMG_4492I slowly brought 2 cups of heavy cream to 180 degrees Fahrenheit and kept it there for about 3 minutes. Then, I added 1 tablespoon of lemon juice. I kept it at 180 for another 3 minutes. Turned off the heat and stepped away for 30 minutes.  

I lined a strainer with a few layers of cheesecloth and carefully poured the cream mixture into the bowl and let it strain overnight.

Voila! Mascarpone cheese. I didn’t have the patience to make tiramisu before trying it, so I slathered it on toast with some homemade raspberry jam. (Is my millennial showing?)

What are you planning on making?

Emma Beauchamp is the Communications Manager for TLD. She enjoys experimenting in the kitchen and cooking for other people. Contact her at emma@localdifference.org

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Winter on the Farm: Leelanau Peninsula Maple Sugar Bush

Bailey Samp, Find Local Food, Specialty Producers

“You can’t make syrup just anywhere. It requires all the seasons to prompt the trees to give their sweet nectar! The long nights of Winter eventually give way to Spring, and then the hustle and bustle of the syrup season brings sweet reward.”

Join me this month as we’ll take a look into the lives of two maple syrup farmers, Margo and Allen Ammons, as they share their love for syrup making, the joy of being outside in the woods, and the anticipation of the season.

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Pets Naturally: Not All Treats Are Created Equal

Andrea Margelis, Find Local Food, Guest Post, Retail, Specialty Producers, Stories, Traverse City

As pet parents, we want to provide our furry family members with their best possible life. When it comes to choosing the best diet for our dogs, we research excessively and get advice from our trusted veterinarians, however, sometimes the treats we purchase lack proper attention when it comes to ingredients. Pet parents tend to grab any box off the shelf at the grocery or pet store without taking the time to read the ingredient label. Many treats contain artificial ingredients and are not fit for human consumption, so why would we feed these to our family members? If you can’t eat them yourself, your dog most likely shouldn’t either.

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Farm to Butcher: Expanding Access to Heritage Michigan Meats

Find Local Food, Guest Post, Jill Giacomino, Specialty Producers

Farm Field Table, dubbed ‘the trusted butcher to Michigan’s Finest Chefs’ is located at 1030 Woodward Heights in Ferndale, MI. Since its inception in December of 2016, the artisan butcher shop has sourced whole meat animal and poultry from their favorite family farms throughout Michigan.

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Big Medicine Ranch: Farm Fresh Coffees

Drinks, Farmers Markets, Find Local Food, Guest Post, Specialty Producers, Thomas Zawistowski

It’s about the beans…at Big Medicine Coffee, we seek, source and roast the highest quality, freshest, “Specialty” coffees from Organic, sustainable coffee farms.

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Estate grown, ripened Arabica coffee cherries

…. Heirloom Ethiopians from Hambela, Blue Mountain from High Haiti, Bourbons from bird-friendly Brazil, Honeyed coffees from the cloud forests of Nicaragua…

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Planetary Coffee: Short Days, New Ventures

Emily Wilensky, Find Local Food, Food Trucks, Guest Post, Specialty Producers, Stories, Traverse City
Anticipating the coming new year always feels both exciting and a bit daunting to me. The changing over of the calendar year is often a transitional time. It is a time for slowing down our hectic pace, and reflecting on the year previous, but it also induces a feeling of excitement and curiosity about what the future will bring. Though change is the only constant in our universe, this fact doesn’t necessarily make it easier for us humans to endure. It is often the difficult transitions in our lives, those which present us with the most obstacles, that ends up shaping our character in meaningful ways. Life transitions can act as markers, which serve to help us differentiate the different phases of our life, and provide opportunities towards personal growth.
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The Daily Grind: Superior Coffee Roasting Co.

Find Local Food, Ron Kurnik, Specialty Producers
Superior Coffee Roasting Co. was formed both at the right time and the right place for the Eastern U.P.  Ron Kurnik, the President of the company saw an apparent void in this part of Michigan when it came to fresh roasted coffee when he moved there in 2010. Just two years later, he was implementing the “Field of Dreams” expression of “build it and they will come,” and within the first 6 months he knew that his business was going to grow and succeed in its mission to bring fresh, high quality, (aka Superior) coffee to an ever growing radius of customers.
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FEAST – Food Entrepreneur Accelerator and Start Up Terminal – To Launch in Inkster

Economy, Find Local Food, Press Release, Southeast Michigan, Specialty Producers, Stories

DETROIT – OCT. 19, 2017 – A new initiative to help burgeoning Michigan food business entrepreneurs boost production and growth is set to begin. FEAST, LLC, which stands for Food Entrepreneur Accelerator and Start Up Terminal, is a co-packing program, developed by Eastern Market Corp. (EMC), to help local food manufacturing companies grow more quickly.

Equipped with commercial kitchens and a food processing center, the 14,500 square foot facility is located at 26762 Michigan Ave. in Inkster. Licensed under Michigan Department of Agriculture and Rural Development and registered under the Food and Drug Administration, FEAST production will focus on acidified and shelf-stable food products.  

“FEAST is a first step in Eastern Market Corp.’s program to accelerate food business in Michigan and will fill the current void that exists for food entrepreneurs looking to ramp up production and move their business to the next stage,” said Mike DiBernardo, Director Food Innovation Programs for Eastern Market Corp. “Developing and supporting programs like FEAST which will grow the food system and increase economic opportunities in the region is a key part to Eastern Market Corporation’s strategic plan.”

The building was donated to EMC by Garden Fresh Gourmet founder, Jack Aronson, who has collaborated with EMC long-term to develop ways to grow food processing in the region. FEAST, operating as a private LLC, is co-owned by founders of three established local food companies, Marcia Nodel and her daughter-in-law Michal Nodel of Marcia’s Munchies, Scott and Suzi Owens of Scotty O’Hotty and Amit Makhecha of M&R Ventures. A loan from Northern Initiatives’ Michigan Good Food Fund helped to secure equipment.

“We’re proud to carry on Detroit’s lengthy and legendary manufacturing history in this new venture,” said Scott Owens. “Each of the FEAST co-owners have created business and met challenges along the way to grow and expand. We’re beyond thrilled to be using even more local resources and expanding our state-of-the-art manufacturing process to feed and employ more people.”

In addition to meeting their own production needs, FEAST will provide small and mid-sized food companies in Southeast Michigan with co-packing services. Recipe development, cooperative buying, and private labeling production will also be services offered by FEAST.

FEAST will create six full-time positions.  For more information, visit FeastDetroit.com.

 

About FEAST Detroit

FEAST Detroit offers exceptional co-packing services to growing food businesses in its 14,500 square foot specialty food manufacturing facility. It is licensed as an acidified food processor and concentrates on the production of shelf stable products utilizing local supply chains. FEAST is licensed by the Michigan Department of Agricultural and Rural Development (MDARD) and registered through the FDA. For more information please visit FeastDetroit.com

 

About Eastern Market Corporation

Eastern Market Corporation (EMC) is the nonprofit that manages Eastern Market on behalf of the City of Detroit. Its vision is to create the most inclusive, resilient, and robust regional food hub in the United States and to ensure that Eastern Market nourishes Detroit — from food to art and commerce to culture.  For more information, call 313.833.9300, visit our website at EasternMarket.com and follow us on Instagram, Facebook, & Twitter.

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Media Contacts: Jason Brown, PublicCity PR, 248-252-1687, jbrown@publiccitypr.net    

Monica Cheick, PublicCity PR, 586-612-8220, mcheick@publiccitypr.net