For the last four years, Cary Junior has been working to create a market for a small group of black farmers not far from Detroit’s city center.
As general manager of the Southeast Michigan Producers Association, or SEMPA, Junior has been leading an effort to build the capacity of these farmers and get their greens, tomatoes, corn, squash and other vegetables into the hands of fellow Detroiters who lack access to healthy, fresh local food.
Living in Northern Michigan is a luxury and something I took for granted when I moved to Florida and then to Grand Rapids. I missed the peace and quiet, being treated as “Sarah” and not a $ sign, and the community feeling. Mostly, I missed the fresh produce, especially in the summer.
At Cafe Santé, we pride ourselves in using fresh produce, and if we can get it local, we do! The hustle and bustle of farmers going in and out the back door during the summer is crazy! On Saturdays, Chef is usually swinging by the farmers market to see what local foods else he can get.
Late on a Sunday afternoon in Detroit’s West Village, lazy brunch-goers cozy up to mugs of organic coffee and dirty chai. It’s frigid outside, but inside Detroit Vegan Soul patrons are toasty as they linger over stacks of sweet potato pancakes and plates of “catfish tofu” with black-eyed peas and collard greens.
Winter in Northern Michigan presents a formidable challenge when it comes to sourcing local produce. While season extension systems and storage crops provide great options, the depths of winter still result in limited local produce availability. Exciting as these systems are, additional local produce choices are always a welcome joy in the winter months. Thankfully, here in northern Michigan we’re blessed with the Goodwill Farm to Freezer program.
In 2014, when I moved with my husband and son to my family’s Centennial Farm in Posen, Michigan, I never thought I would have such an extraordinary chance to impact the local food system in the place we call home. From the moment we arrived, other farmers took us in, mentored us, and shared vital information and resources. We knew that if Presque Isle Farm was going to truly succeed in this persnickety and often bitter climate, we had to not only extend our growing season, but continue to partner with others on every level imaginable to vitalize northeastern Michigan’s food system.
From start to finish, it took me almost 24 hours to make all the fixings for a homemade pizza party. Sounds crazy, right? I promise most of the time was hands off and it was worth it.
There are plenty of local products to incorporate into your Thanksgiving meal like brussels sprouts, sweet potatoes, homemade pies and more! Don’t forget, you can use the TLD Find Food & Farms page to get more information on the local sources for these ingredients. To save you some time, we’ve already made a list of the places we know you can find the perfect local main course.
Pick up these delicious local turkeys direct from the farms listed below or visit a TLD licensed retailer and conveniently pick up a local turkey from a store near you!
Mental health affects us all. In fact, one in five adults in the United States experiences mental illness in any given year. It is very likely you or someone you know has dealt with the effects of mental illness to some varying degree.
Some experience debilitating and severe mental illnesses, while other individuals’ conditions interfere less in their daily lives. Either way, we know that the brain is an organ, and it’s just as sensitive to what we eat and drink as the heart, stomach and liver. Despite a growing body of evidence worldwide that links nutrition and mental health, the connection often is overlooked in today’s methods of treatment. It’s time we, as a community, advocate for nutrition as a form of mental health care and emphasize this need throughout our area.
On a corner of Oakland University’s property in sprawling Rochester Hills, it still feels like country. This is where Matilda Dodge Wilson once raised poultry and where, in 1959, the university’s first classes met. It’s quiet here, and the bustle of the city and university feel far away.
On a cool spring morning in May, Rena Basch’s biceps are evident as she totes big boxes into the processing kitchen at the Washtenaw Food Hub. Rena may be tiny, but she’s mighty! She’s the driving force behind an innovative, and mostly organic, winter time Community Supported Agriculture (CSA) business called Locavorious.