Most people familiar with kimchi know it as a long-fermented, funky napa cabbage with almost bubbly effervescence. But kimchi is much broader than that. I love long-fermented napa cabbage kimchi in the winter, but when spring comes, I start longing for fresh and sprouty greens. In spring, I enjoy making gutjuri, a sort of fresher, quicker, not-so-fermented version of kimchi. My favorites are cilantro and watercress, but it works wonderfully with arugula, mustard greens, or young lettuce.
This tangy spring beet and arugula salad is a great way to shake off the winter blues with fresh flavors!
We all have a stake in our food system and environment. Since 2004, Taste the Local Difference has continued to change the culture around local food by promoting the importance of buying and sourcing locally. Each year, we feature thousands of Michigan farmers, brewers, restaurants, local grocers, and more in our 2 magazine-style annual Guides to Local Food. More than that, we work directly with these businesses to excel and to improve Michigan’s local food economy. Our work aims to get more local food sold.
Alex, our Upper Peninsula Local Food Coordinator recently spoke at the Northern Michigan University’s TedX on March 16th with a story called My Local Food Relationship.(Editor’s note: link to video is coming soon!)
On Saturday, March 16th, I presented My Local Food Relationship at Northern Michigan University’s TEDx. (Editor’s note: link to video is coming soon!)
Our third and final Beginning Farmer Institute (BFI) session took us to Washington state to talk business formation, business planning and long-term health, land tenure, credit, taxation, liability, regulatory compliance, farming cooperatives, and the logistics behind one of the oldest continuously operated public farmers’ markets in the United States. You think you know how to farm, start a small business, and market your product? Think again. This program will change your trajectory, and it has for our farm. Not to mention we now have a long list of reliable farmers/producers from around the country that can help us with our farming questions for life!
Spring has officially sprung! As you shake off the winter haze, now is the perfect time to start planning thinking about where your food is coming from this summer. Which community farmers market will you attend? Will you plant your own garden? Should you join a CSA? There are so many options for accessing local food!
FOR IMMEDIATE RELEASE
PETOSKEY, MI – MARCH, 2019: Staying home for a spring break or holiday is often more appealing than the busyness of getting ready for a vacation. Staycations are becoming evermore popular.
“Not everyone takes off for a week-long spring break,” explains Bob Keedy of Wineguys Restaurant Group. “We wanted to reach out to our friends and neighbors to make a stay-at-home spring break a little more appealing.”
Pollinators may appear small, but they have a massive impact in our ecosystem. These buzzing bees and native pollinators are a necessary, yet often forgotten, component of our food system. When habitat needs are met, these fundamental creatures can produce the fruits we love, and many of the seeds that provide our nourishing foods. We need their help as much as they need ours. Given the significant decline in bee populations, it is a crucial time for farms to create healthy habitats, food, and refuge for our pollinators.
What the heck is hydroponics? If this sounds like Greek to you, it is. “Hydroponic” is Greek for “water-cultivation,” and that sums it up well: hydroponics is growing plants in water instead of soil.