Looking for a way to shop local this holiday season? Check out our holiday gift guide and support Michigan producers and growers this season.
What we choose to eat has huge implications on the planet’s ability to sustain us. Globally, food production accounts for approximately 33% of our total greenhouse gas emissions. The good news is, collectively, we have the power to mitigate some of the effects of climate change by choosing sustainable dietary patterns.
Learn from TLD’s Registered Dietitians about how your food choices can reduce your climate footprint:
Walk through any Leelanau County or Traverse City farmers market and it’s hard to miss how much things have grown. For the past 15 years, these markets and farm stands have been the source of produce and locally produced products for our business, Epicure Catering & Cherry Basket Farm.
“How’d we end up getting this fancy lettuce? This stuff is good!” exclaimed a Posen High School student walking through the cafeteria line one day.
During this time of year, The Local Grocer is a squash wonderland!
After spending the summer as our Local Food Events Intern, Bailey has joined the team as our NW Local Food and Events Coordinator!
After winding down from a jam-packed summer of Certified Local Food Events, we are preparing for an exciting new fall event that highlights the Grand Traverse Region, and its enthusiasm for locally grown food!
Oxford brewery, HomeGrown, has joined an increasing number of businesses turning to their own backyard for ingredients. The locally-sourced movement has taken off – in the US and around the world – and “locavores” aim to develop more self-reliant and resilient food networks and improve local economies by buying from nearby producers. In both the brewing and dining components of the business, HomeGrown predominantly sources local supplies.
I am about to embark on my 20th journey abroad this October on a fabulous trip to Bordeaux, France. I will be traveling with 18 other people. Some will be seeing France for the very first time. The first time I visited France, I was 21 years old and it had an enormous impact on me to this very day.
The job of a farmer is never done. To do it well, they must think critically and instinctively to determine the vast number of influences a plant may be under at any given time. The work is labor intensive, never just 9-5, and with all the effort and best intentions — mother nature gets the final say. It’s an incredible career, worthy of the utmost respect and this region is lucky enough to have generations of farm families that still tend the land today.