Susan Odom of Hillside Homestead has many concerns while managing her authentic farmstay in the rolling cherry hills of Leelanau county. First, that her guests receive the best experience of a century ago: antique furniture, a huge cast-iron stove fed firewood to push away the morning cold, and gourmet food served like the the home cooking you imagine your great-grandmother gave to the hungry mouths of your family a few generations ago.
What I like the most about having a restaurant in Leelanau County is the access I have to the abundant supply of fresh local food, wine, beer, and specialty foods that we have here in Northern Michigan.
Harvest often concludes with a social celebration of the season. It’s a time to remember the energy and hard work that has been poured into the fields, while recognizing that success is based on the whim of Mother Nature. Growers gratefully honor the harvest of the season by sharing their food with others.
Beeftock TC 2013 – By Bill Palladino
Pigstock TC 2013 stretched itself across three days, Monday, Tuesday, and Wednesday in late October. Pigstock hopes to instill in people knowledge of the slaughter. A connection to the beast(s) we tend to consume without understanding whence they came.
Michael Ruhlman described the first part of the slaughter experience during 2012 Pigstock, “The pig was lifted mechanically with a tractor lifter and brought to a bathtub filled with 180°F water, in which the hog was scalded, then removed to a table to have its fur scraped off. It was then relifted so that Christoph could demo the dressing, doing it slowly, showing us all the organs and viscera as they emerged, all of it to be used. When the pig had been sawn and cleaved in two, Christoph cut a strip of backfat from the pig, then cut small pieces of it for us to taste. Warm, chewy but tender, neutral in flavor, succulent. It was kind of like taking communion of the pig.” (Read his entire post from 2012 here.)