The Court Yard Restaurant has become a time-honored tradition for many Alpena locals since the early 1980’s. Purchased in 2006 by natives Chris and Lora Carlson, the restaurant has worked to carry on the legacy of the original owner, Dave Patin. As Chris said, he just “wants a place where he can bring his own kids to eat and know they’re getting healthy food and a great environment to eat it in.”
For Immediate Release
Date: May 22, 2017
Contact: Bailey Samp, firstname.lastname@example.org
Return of the Red Drive Concert Series
TRAVERSE CITY – The Village at Grand Traverse Commons, Left Foot Charley and Taste the Local Difference are eager to announce the return of the Red Drive Concert Series, a monthly schedule of free community concerts held at The Village on June 16th, July 21st, and August 18th from 6-9 PM. Spread out a blanket and save your place on the Piazza for these free community events!
For Immediate Release
Download a PDF version of this media release here.
Date: May 17, 2017
Contact: Bill Palladino, email@example.com (877)373-5940
Taste the Local Difference® Launches New In-store Local Food Demo Program
TRAVERSE CITY – Taste the Local Difference®, Michigan’s local-food marketing agency, is announcing a new local food demonstration program to support Michigan value-added food producers and retailers.
In fulfilling its mission to help sell more locally grown and produced food in Michigan, TLD is formalizing a service to provide in-store food demonstrations of locally grown and made food. TLD’s Operations Director, Tricia Phelps, says; “we’re often told by food producers that they just don’t have the time to demo, this new TLD service provides them a professional option with a passionate local focus.”
According to Fresh Trends, an annual study published by food industry newspaper, The Packer:
“86 percent of consumers who purchased a product for the first time did so as a result of a free sample.”
“In-store promotions, such as food demonstrations, enhance product identification and are an effective means of educating consumers about a product or service.”
Two winters ago I spent an entire hour updating my star ratings on Netflix to dial in my preferences.
It was worth my time. Like driving to the U.P., or rising early to exercise. At first it seems daunting, but soon you’re saying, “I can’t wait to do THAT again!”
As spring unfolds in the Upper Peninsula, seedlings have been growing in hoop houses, greenhouses and now fields to prepare for the Downtown Marquette Farmers Market opening day on May 20th. Many farmers markets in the UP do not open until June or even July, but Myra Zyburt, the market manager, explained they are able to open in May because there are enough farmers using season extension techniques that have produce that they are ready to sell.
The Farmington Farmers & Artisans Market will open its 24th year of community service on Saturday May 20th at the corner of Grand River and Grove Street in the heart of downtown Farmington at the Walter Sundquist pavilion. There is large banner gently swaying from the rafters in the light breezes of early spring that proudly proclaims, “Saturday is market day!”.
Quiche is one of those things that is harder to mess up than it is to make. Plus, it feeds a crowd, is totally versatile to what you have in your fridge. Basically, you can sub in any vegetables, herbs, cheeses, or spices you would like.
The MSU Student Organic Farm (SOF) began as a student project and has grown into a 15-acre, year-round teaching and production farm. The farm is certified organic and utilizes a combination of passive solar greenhouses (hoophouses) and outdoor field production to grow a variety of fresh produce year-round. Production is carried out by the SOF and OFTP (Organic Farmer Training Program) Staff and dedicated students, the SOF farm crew, and wonderful volunteers. The farm also collaborates with MSU faculty to create learning opportunities for other students at MSU through courses in organic farming, interdisciplinary experiential educational activities, and research opportunities.
This past week, I overheard two men talking about Turkey Season, which lasts until May 31, 2017. Sportsmen around the state have bagged game and brought it to their kitchens for generations. When we talk about tasting the local difference, it’s important to remember the natural bounty that Michigan gives us.
Yahoo! It’s May!
I love May in Northern Michigan because it’s the month of promise and renewal. Soon we’ll revel in long sunny days and nothing pairs better with Michigan summers than the bounty of foods from local farmers and makers.