A Letter to Farmers: Adapting in the time of COVID-19
This is an edited version of a piece created by Kristen Muehlhauser, a farmer and registered nurse in Washtenaw County. Learn more about Kristen, her farm, and her…
DIY Herb Salt
With most of us being homebound and paying closer attention to how we spend our dollars, this might be the perfect time to share some DIY recipes amongst…
Crop Spot: Parsnips
Behold the parsnip! Parsnips, or Pastinaca sativa, are humble root vegetables closely related to carrots and parsley. These pale roots taste just as sweet as carrots with earthier…
Supporting Local in the time of CoVID-19
During times of uncertainty, I find peace and comfort in drilling down to what I can control and do in my personal life. As someone privileged to currently…
Farming in the Age of Coronavirus
As a farmer, I’m always trying to plan for the unexpected. A late spring hail shreds the leafy greens, a rainy market day puts us behind our sales…
Les Cheneaux Culinary School: Cultivating Culinary & Local Food Culture
Les Cheneaux Culinary School (LCCS), located in Hessel, was brought to life in September of 2014 by the Les Cheneaux Community Foundation (LCCF), a group of individuals who…
How to Plan a Virtual Dinner Party
It’s critical that we all take COVID-19 seriously and stay at home. As humans, the lack of social interaction involved in a quarantine however, can be both unfamiliar…
A Local Foodie’s Guide to COVID-19
Have you washed your hands lately? If not, take a moment to do so. If yes, do it again. The news is inundated with information about the global…
Building Healthy Places with Local Food
More than 60% of Michiganders live with one, or more, chronic disease (diabetes, heart disease, hypertension, arthritis, etc.) and 95% of us engage in behaviors that contribute to…
Make an Impact with Pour for More
Thanks to Pour for More, a collaborative micro-grant program, a pint of beer benefits injured birds of prey and a smoothie helps teach children’s gardening classes. By making…