What goes into the price of cuts of local meat? In addition to the cost of raising and caring for the animals, the expense of processing the meat is another factor. Throw-in-the-pan cuts, like chops or steaks, are popular because of their ease of use, but require more processing by the farmer before getting to […]
Radishes are one of the first joys of spring, bringing pops of red and green to the field, market, and kitchen. They are easy to maintain in the field and grow in as little as 3 weeks. Thousands of years ago, they began as cultivars in China before spreading West. Additionally, radishes were commonly eaten […]
“We grew it all,” says Providence Organic Farm owner Ryan Romeyn. That means that the cost of production isn’t just wrapped up in the muscle — it also includes every part of the animal, from skin to bones to organ meats. It also includes the heart, the most used muscle of any animal. However, according […]
Spring is all about the excitement of fresh vegetables heading back to farmers markets and farm stands, and we’ve chosen a book to highlight the excitement of cooking with vegetables! Ruffage by Abra Berens explores springtime seasonal eats like sunchokes, radishes, ramps and asparagus, and is perfect for our Spring Cookbook Club! About the Author: […]
Are you stuck in a weekly dinner plan rut? After months of cooking at home, it’s easy to fall into a routine with what you get at the grocery store to what you make at home. If your dinnertime playlist could use a reboot, try refreshing your meal plan with fresh produce. Hungry Harvest helps […]
Meat production in this country is heavily industrialized. The industry meets consumer demand by producing high volumes of only a few popular cuts from the entire animal, often wasting the rest. Chicken breasts, for instance, are so profitable that they finance all other parts of the bird, including the legs and wings. But, this doesn’t […]
In honor of Black History Month, three local food entrepreneurs are launching an initiative called Taste the Diaspora Detroit (TDD). This celebration of Africa’s contribution to American cuisine will showcase the diverse foods of the African Diaspora through culinary storytelling. Throughout February, folks in the Detroit area can order weekly-diaspora themed dishes created by a […]
The Thanksgiving holiday has morphed with time into a great American legend that purports the coming together of the Pilgrims and Wampanoag Indians after the tribe helped the Pilgrims harvest a bountiful supply of fresh vegetables. The story is really a fabricated history that became more popular through Norman Rockwell’s paintbrush strokes. Even though the […]
Community connection. Who’s not craving that these days, as the words, “social distancing” become far too much a part of our lexicon! Well, here’s a dose of safe, but rich, community connection that we know you’ll love. Set aside October 10, at 6 p.m., to join in on Groundwork’s Harvest at Home online celebration. The […]
As a culinary student, you learn that the best test of a chef’s ability is often in egg cookery. The incredible edible egg can be cooked in so many different ways (watch: Amiel from Bon Appetit cooking eggs for a half hour of entertainment) that line orders for eggs in a diner are almost another […]