From Tree to Table: Maple Syrup Harvesting
Did you know that maple trees must be 40 years old to be ready to be tapped for sap? As a state, Michigan ranges 7th in maple syrup…
Dressing Winter Greens
As temperatures drop and snow flies, I crave colorful food. A favorite source this time of year is frost kissed, tender, baby greens. Their bright leaves are a…
Made with Love: DIY Crafts
Want to add a special spin to your holiday gifting? Try your hand at making your own! Even if you’re not the creative type, these gift ideas are…
Eat your Greens! Potassium & Health
Potassium is an essential micronutrient, mineral, and an electrolyte. You can find this essential nutrient in unprocessed foods, such as vegetables, fruits, legumes, nuts and seeds. Fortunately, this…
State Budget Vetoes Impact Local Food Sourcing for Michigan Schools
Earlier this month, Gov. Whitmer handed out her state budget vetoes. Of the items cut was the 10 Cents a Meal for School Kids & Farms program- a…
Umami Ramen: Global Flavors with Local Sources
Umami Ramen has rapidly became a staple in Battle Creek due to the dedication of the owners Lance and Peacoon Allen. The community is so grateful they chose…
A Word on Waste: Part III
This article is part of a four-part series on buying, storing, preserving and composting foods to prevent waste We have an extreme problem with inefficiency when it comes…
Freshly Milled Flour: Worth the Splurge
The flour that we typically buy from the store is not usually something we given a second thought to, just a bland, white pantry staple without much character.…
A Word on Waste: Part I
This article is part of a four-part series on buying, storing, preserving and composting foods to prevent waste. Throwing out spoiled food is already a bummer, but many…
6 Ways to Handle CSA Overload
I love my CSA, for getting the freshest local veggies, knowing that I am supporting the farmers in my community, connecting with likeminded neighbors and investing in my…