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An Ode to Dairy

Drinks, Emma Beauchamp, Find Local Food, Recipes, Southeast Michigan, Specialty Producers

When was the last time you truly appreciated the milk in your fridge? Do you know where it comes from and how the cows were treated? Sure, milk is good on cereal and with chocolate chip cookies, but what about all of the other great things it can be become?

This week, I stocked up on all sorts of delicious dairy from Michigan Dairy Farms, specifically Calder Dairy and Guernsey Dairy. Calder Dairy of Lincoln Park, MI has been around since 1946. To this day they still deliver straight to people’s home. Guernsey Dairy of Northville, MI is committed to providing the same great products that they have since 1940. Both of these local milk producers provide a wide array of products perfect for drinking or creating with.

I bought heavy whipping cream, buttermilk, natural milk (creamline or non-homogenized). From there, I marveled at the possibilities that can be done with these ingredients.

Here are some easy links to follow for great ways to use dairy: mascarpone, tiramisuricotta, a ricotta berry cake, chocolate pudding and whipped cream.

I didn’t get a chance to make it, but Butter is also super easy to make. Check out this fun video from my favorite Test Kitchen Manager at Bon Appetit magazine on how to make cultured butter.

Sure, mascarpone, ricotta, and butter can all easily be bought. But there is a sense of satisfaction that comes with making it yourself. Plus, when you make your own, you can often save money in doing so. Making 2 cups of Mascarpone cost me $3.50 — I’ve seen it between $3-8.50 per cup!

Copy of IMG_4483Here’s how I made Mascarpone cheese:

Mascarpone is a super rich soft cheese, often used in tiramisu and cheesecake recipes. It is made out of only two ingredients, heavy whipping cream and a citric acid, like lemon juice.

Copy of IMG_4492I slowly brought 2 cups of heavy cream to 180 degrees Fahrenheit and kept it there for about 3 minutes. Then, I added 1 tablespoon of lemon juice. I kept it at 180 for another 3 minutes. Turned off the heat and stepped away for 30 minutes.  

I lined a strainer with a few layers of cheesecloth and carefully poured the cream mixture into the bowl and let it strain overnight.

Voila! Mascarpone cheese. I didn’t have the patience to make tiramisu before trying it, so I slathered it on toast with some homemade raspberry jam. (Is my millennial showing?)

What are you planning on making?

Emma Beauchamp is the Communications Manager for TLD. She enjoys experimenting in the kitchen and cooking for other people. Contact her at emma@localdifference.org

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Elegance & Good Taste in Hamtramck

Drinks, Edible WOW, Find Local Food, Nina Ignaczak, Southeast Michigan, Uncategorized

An early October sun is setting over the storefronts of Joseph Campau Avenue in Hamtramck. It’s Friday night, and small groups of people filter casually into Peter Dalinowski’s permanent pop-up venue, (revolver). A few guests carry their own bottles of wine as they are seated family-style around candlelit wood block tables. It’s the first seating of the season after a brief summer hiatus, and the anticipation is palpable.

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Winter on the Farm: Leelanau Peninsula Maple Sugar Bush

Bailey Samp, Find Local Food, Specialty Producers

“You can’t make syrup just anywhere. It requires all the seasons to prompt the trees to give their sweet nectar! The long nights of Winter eventually give way to Spring, and then the hustle and bustle of the syrup season brings sweet reward.”

Join me this month as we’ll take a look into the lives of two maple syrup farmers, Margo and Allen Ammons, as they share their love for syrup making, the joy of being outside in the woods, and the anticipation of the season.

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Pets Naturally: Not All Treats Are Created Equal

Andrea Margelis, Find Local Food, Guest Post, Retail, Specialty Producers, Stories, Traverse City

As pet parents, we want to provide our furry family members with their best possible life. When it comes to choosing the best diet for our dogs, we research excessively and get advice from our trusted veterinarians, however, sometimes the treats we purchase lack proper attention when it comes to ingredients. Pet parents tend to grab any box off the shelf at the grocery or pet store without taking the time to read the ingredient label. Many treats contain artificial ingredients and are not fit for human consumption, so why would we feed these to our family members? If you can’t eat them yourself, your dog most likely shouldn’t either.

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Establishing Roots : Local food and intimate dining make Grafted Root a Grand Blanc favorite

Cara Catallo, Dairy, Drinks, Edible WOW, Find Local Food, Southeast Michigan, Stories

Don’t blink, or you might miss The Grafted Root Eatery, on the edge of the Coach Stop shopping plaza near where South Saginaw Street meets Holly Road in Grand Blanc. Its understated exterior works for owner Michele Matthews, who likens the vibe to a speakeasy and would much prefer a secret knock to intrusive signage.

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Become a Local Food Enthusiast

Economy, Find Local Food, Get Involved, Tricia Phelps

Did you know that your dollar is multiplied more than three times when you spend it at a local store, than by purchasing at a national chain? Plus, locally grown and produced food packs more of a nutritional punch and it travels fewer miles to your plate, making it better for you and for the planet. We’re just scratching the surface here when it comes to the true value of local food in our community. The benefits range from economics and social connection, to improving health and the environment.

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Agricultural Job Opportunities in Michigan

Economy, Farmers Markets, Find Local Food, Get Involved

FoodCorps Service Member, Petoskey (Area)

Join FoodCorps and spend year building healthier futures for kids. For this challenging and necessary service, you’ll receive a stipend, health insurance, training and mentorship.Get paid to do hands-on social justice work, such as teach gardening and cooking classes, promote healthy options in the school cafeteria, and help schools be healthier.

Farm Manager, Ziibimijwang Farm, Carp Lake, MI

Ziibimijwang (ZEE-BEE mige-waang) Inc. is committed to restoring and strengthening mino-bimaadiziwin (Anishinaabe- the Good Life) of the Odawa Community through a foundation of indigenous food systems and cultural activities. We are a Tribally owned non-profit located in the “Tip of the Mitt” only 10 miles south of Mackinaw City, Michigan. We are proud to grow high quality, nutritionally dense vegetables using sustainable farming practices that will follow Organic standards that care for the soil, groundwater, and adjacent natural areas.

Farm Manager, Magnolia Farms Lansing, MI

Magnolia Farms is a .8 acre urban farm on Lansing’s Eastside.  We grow a variety of vegetables and herbs using organic/sustainable methods.  We are currently looking for a farm manager to take over day-to-day farm operations. Ideally, we are looking for someone to manage the farm business in exchange for farm revenues. Exact arrangement is open to negotiation.   

Key Person, Stone Coop Farm, Brighton, MI

Stone Coop Farm is transitioning to non-profit status in 2018. We will continue to focus our business model on a profitable working farm and will expand our classes and events. We are looking for someone who wants to be a key part of our team and stay with us for more than one season. We grow all year so this position is full time, full year. You will be working closely with me, Joannée DeBruhl, Stone Coop’s owner, so I have outlined my commitment to you and your commitments to me and the farm. Stone Coop has 2 other key staff positions, so interviews will involve all three of us. Primary job duties are managing our wholesale accounts and running our Saturday on-farm market each week all year long.

Farm Coordinator, Lansing Roots Farm, Mason, MI

The Greater Lansing Food Bank (GLFB) maintains Lansing Roots, a twelve-acre parcel in Mason, Michigan for small scale entrepreneurial and subsistence growers.  The GLFB Farm Coordinator will be responsible for coordination and oversight of all physical operations at the 10-acre Lansing Roots Farm site for the 2018 growing season. This position will be primarily farm-based, with limited office time. Candidates should have necessary farm and mechanical skills to operate and maintain basic systems, including irrigation, plumbing, tractors, and implements.

Operations Assistant, Fair Food Network, Ann Arbor MI

Fair Food Network is hiring an Operations Assistant to be based in our Ann Arbor office. This is a great position for someone looking to launch their non-profit career!

Dwelling Place Garden Coordinator, Grand Rapids, MI

This is a full-time, year round position working directly with residents to create and maintain community gardens located on properties owned and/or managed by Dwelling Place.

Executive Director, Michigan Farmers Market Association, East Lansing, MI

The Board shall, at its discretion, employ an Executive Director to manage the business affairs of the Corporation. The Executive Director shall be an officer of the Corporation, and an ex-officio, non-voting member of the Board. The Executive Director shall report to the Board of Directors. The Executive Director shall be the chief executive officer of the Corporation and shall have general and active management of the activities of the Corporation. The Executive Director shall see that all orders and resolutions of the Board of Directors are carried into effect. The Executive Director shall execute all authorized conveyances, contracts or other obligations in the name of the Corporation except where required by law to be otherwise signed and except where the signing is expressly delegated by the Directors to some other person. The Executive Director shall attend all meetings of the Board and attend committee meetings as necessary.

Farm Intern, Granor Farm, Three Oaks, MI

Granor Farm, located in Three Oaks, MI, is a 27-acre farm growing a wide variety of organic vegetables, herbs, flowers, and grains. Granor Farm is seeking 2-4 interns to join the farm approximately May-October, but we are willing to adjust the length of stay for the right candidate.

Interns work approx. 50-60 hours per week, and will participate in all aspects of organic vegetable production, from seed to market. This includes weeding, watering, seeding, transplanting, harvesting, post-harvest handling, customer service, working farmer’s markets and farmstand, greenhouse and hoop house management, general farm chores, and care of hens and ducks. Weekend work is required and there will be farm chores every day of the week.

Farm Intern, Presque Isle Farm, Posen, MI

Presque Isle Farm is a small certified organic vegetable farm in Posen, MI. We grow a wide variety of vegetables with about 1.5 acres of field production and three 30’x96’ high tunnels. We market our produce to restaurants, grocery stores, schools, and farmers markets. Our main crops of focus are lettuce, spinach, microgreens, potatoes, tomatoes, cucumbers, radishes, beets, carrots, and kale. We are looking for hardworking candidates that are interested and passionate about learning organic vegetable farming practices.

Job​ ​Description:

Presque Isle Farm is seeking 1-2 interns to join the farm approximately April-November, but we are willing to adjust the length of stay for the right candidate. Interns work approx. 20-40 hours per week, and will participate in all aspects of organic vegetable production, from seed to market. This includes weeding, watering, seeding, transplanting, harvesting, post-harvest handling, customer service, working farmer’s markets and farmstand, greenhouse and hoop house management, and other general farm chores. The main goal of this internship is to offer the opportunity for interns to gain a season’s worth of experience on an organic farm.

Did we miss some? Let us know if your business is hiring! Send to emma@localdifference.org

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Martha’s Local Food Adventures Around the Globe

Event, Find Local Food, Guest Post, Martha Ryan, Wine

Travel is in my future for 2018. My food and wine-seeking radar is taking me to a destination that I have only dreamed about: South America. When planning a trip in the spring, I always try to make it a warm get away and going to South America at the end of March is like our September, so it should be warm and sunny. I am taking 14 hardy souls who have also never been to South America. I have actually never been south of the Equator and we will be traveling to almost the South Pole!  

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Say Hey to the Yooper, eh?

Alex Palzewicz, Economy, Find Local Food, Get Involved

Excuse me if my writing feels a bit exhausted, walking fifteen miles uphill in two feet of snow, just to get wi-fi for this post has drained me.

Gottcha! It’s hard not to joke, but I am happy to report that I am actually warm in my home, with indoor plumbing and all. Although, we do have a generator because when the power goes out it is often for days, and my closest ‘neighbors’ (besides a plethora of deer camps) are over two miles away.

Greetings, my name is Alexandria Palzewicz, and I am beyond excited to be the new UP Local Food Coordinator! Besides a recent two-year excursion in Seattle, I have lived in the UP my whole life.