Think Past the Beef: Meat in the Upper Peninsula
Have you tried lamb, goat or rabbit? Check out what these Upper Peninsula growers have to say about these options for a delicious plate!
Gratiot Central Market
Learn more about the history of Gratiot Central Market in Detroit, and the Bedway family that owns it today.
Moussaka
Try this Moussaka recipe from Maria Leggett, Adjunct Butchery Instructor at the Great Lakes Culinary Institute and private chef at Legit Food.
A Lamb Primer
Looking to add Michigan-raised protein to your plate? Consider lamb for a lean and flavorful choice!
What’s in our Local Picnic Basket?
What are we snacking on for our Michigan-made picnic? Local beers, cheese, cucumbers and more! Check out our suggestions.
Know Your Farmer: Providence Organic Farm
Providence Organic Farm’s story begins with living soil and partners Andrea and Ryan Romeyn. Today, the farm is a hub in Central Lake, with a CSA and even Mexican food pop ups.
Know Your Farmer: Nebula Farms
Find out how and why Nebula Farms intentionally raises their beef completely on pasture — and see details about their grass-finished beef CSA!
3 Reasons Why you Should Get a Whole Animal Share
Get to know Eight Plates Farm and their sustainably raised proteins! Check out our top three reasons why an animal share from a farm may be right for you!
A Day in the Life of a Turkey Farmer
Learn how Rick Duerksen, a Northern Michigan turkey farmer, works year-round to get birds to tables in time for Thanksgiving.
Proteins and Vegan Mains for the Holiday Table
Interested in trying something new and local for the holidays? We’ve listed Michigan local sources for centerpiece mains, from leg of lamb to butternut squash.