Good Food; A Path To Intimacy

Bill Palladino, Record-Eagle Ag Forum

 

Food and Intimacy

By Bill Palladino

Food, of its nature, is a social agent. What we eat, where we eat, and with whom help to define our identities as people. Show me these three things, and I will describe for you with some accuracy, your age, cultural origins and social strata. There may come a time in the future where you are measured by these truths.

Many of the most important archeological discoveries in history have unearthed the remnants of food. Physical evidence of what was eaten, when and where has also helped us to understand the origins of our nutrition and the role food has played in shaping society. Archeology also teaches us that sharing food has played an important function in communities stretching back millennia. All meaningful gatherings of people, whether around a campfire, at the kitchen table, at large celebrations or on battlefields involve the sharing of food.

“The act of growing, preparing, and serving food for others is one of the most intimate acts we can perform in public.”

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Why Did the Chicken Cross the Road? To Get to the Northern Michigan Small Farm Conference

Emma Beauchamp, Event, Learn More

Come attend this fun and informative weekend conference organized by Crosshatch Center for Art & Ecology on January 27-28. There will be dozens of community members from across the state sharing on topics they know best. The purpose of this conference is to offer an open exchange of ideas for the small farm community.

Check out the Northern Michigan Small Farm Conference website for ticket and speaker information: www.smallfarmconference.com

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Fresh Approach: Detroit Public School Ditches Fryers, Can Openers

Edible WOW, Guest Post, Nina Ignaczak, Stories

It’s a typical Thursday morning, and Detroit Public Schools’ Office of School Nutrition Executive Chef Kevin Frank is chopping carrots and celery for a school catering event, directing staff on lunch prep and coordinating with vendors to place orders and schedule deliveries. All the while, he’s thinking ahead to what he’ll serve on next month’s menu.

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Big Ideas/Micro Loans— Spring 2017 Micro Loan Program

Economy, Get Involved, Guest Post, Learn More, Mindy Taylor

This is Grain Train‘s second year of partnering with Crosshatch to provide micro-loans for local farmers or food related businesses. We’re quite honored to be a part of this program. Good food/local food has been our mantra for the entire existence of the Grain Train Natural Foods Co-op.

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Show Me a Day

Event, Farmers Markets, Find Local Food, Guest Post, Sarah DeWitt, Specialty Producers

When she enters the market office on Saturday mornings, Marjorie Johns always brings with her the beautiful scents of bergamot, lavender, and eucalyptus that seem to have permanently embedded themselves into her very being through years of incorporating these essential oils into her handmade soaps. Along with her calming scents she totes her jar of overnight oats complete with clove-laden peach jam at the bottom. She chats with me about her visit to her dad in Indiana and how her chickens are handling the snowy weather.

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Cookbook or rule book? Amical Opts Local

Dave Denison, Event, Find Local Food, Guest Post, Stories

Amical has been open since 1994, but I first became truly conscious of the local food availability in the late 90’s. Amical started to take off when we dropped the quick service cafeteria concept completely in 2001. Our menu began to evolve and the Cookbook Dinner Series was getting some attention. The popularity of the Food Channel, celebrity chefs and quality of the published cookbooks had a lot to do with it as well. I remember Newsweek magazine did a cover feature on the Farm to Table movement.   Then I realized it was a full-blown, across the board, nationwide shift in dining habits. It wasn’t just for the fine dining aspect of the restaurant industry, this included just about everyone.

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Put a Saskatoon on It : Saskatoon-Blueberry Tart Recipe

Emma Beauchamp, Find Local Food, Recipes

After seeing the plump, purple bag of saskatoon berries from Goodwill Industries Farm to Freezer at Oleson’s, I thought, “why not?” I figured I would be able to put it to some good use, even though I have never had –or really even heard of– saskatoon berries. 

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New Jobs in Northeast Michigan & The Upper Peninsula

Press Release, Tricia Phelps

Date:  January 6th, 2016

Contact: Tricia Phelps, tricia@localdifference.org, (877) 562-2539

Taste the Local Difference creates jobs, hires new staff members in Northeast Michigan & the Upper Peninsula

Taste the Local Difference® (TLD) is a local food and farm marketing agency, with a mission to sell more local food in the communities they serve.

The TLD program has over 13 years of experience in marketing local farmers, farmers markets, food processors, restaurants and more. They specialize in building relationships and developing new market opportunities throughout the food system, and this local food programming, along with new jobs, is coming to Northeast Michigan and the Upper Peninsula.

New staff members Molly Stepanski and Melissa Orzechowski have been hired by TLD as the regional Local Food Coordinators in Northeast Michigan and the Upper Peninsula, respectively.

TLD’s Local Food Coordinators act as voices for the regional food system, and offer a variety of customized services benefiting the local food and farming communities in their specific geographic areas. The benefits of developing a stronger local food system can lead to more jobs, a thriving regional economy and improved access to healthy food.

TLD is grateful for the support of Northeast Michigan Council of Governments (NEMCOG), the Michigan Department of Agriculture & Rural Development (MDARD), The UP Food Exchange, Marquette Chamber of Commerce and Marquette Food Co-op. These positions were made possible with their involvement.

For more information, please contact Tricia Phelps, (877) 562-2539 tricia@localdifference.org or visit http://localdifference.org.