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Our featured retailer is Food for Thought, Inc.
As I begin to write this, I realize that I may not be able to do justice to this fine organization. Food for Thought is one of the most incredible companies in all of Northern Michigan, in all of everywhere! President and owner, Timothy Young started this business in 1996 to create “high quality organic gourmet foods and to serve as a model to counter the global industrial food system.” Timothy, along with his wife, Kathleen, and Vice President, Evan Smith, has indeed established a very high quality, very environmentally conscious, and very successful business. Food for Thought was recently recognized as making the first and only Fair Trade Certified Preserves in the country! Last week, the Benzie County Chamber of Commerce named them the Benzie County Business of the Year. Check out their website (www.foodforthought.net) and read about all the great things they are doing in their business and in the community. And if you haven’t tasted their products yet, you’re in for a real treat! They have some of the most unique and flavorful jams and gourmet products you’ll find, made with the finest locally grown organic fruits, herbs, and wines in our region. Way to go Tim! You’re one of our true local heroes!
Janice Benson
Taste the Local Difference
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| Kathleen, Connor, Timothy and Stella Young and Evan Smith, Vice President/C.F.O |
Food For Thought has a "local-first" philosophy. When making decisions regarding the source of our ingredients we always choose local first, before price. We have a policy of local at any cost. We aim to show individuals and businesses in the greater regional area that buying and producing locally is not only good - but good business. We buy our fruit from various local farmers, such as Gene and Kathy Garthe, who grow organic cherries, pears, and apples. Their farm has been in the family for four generations and they once ran an on-farm restaurant for 30 years that served food grown on the farm. Gene and Kathy understand the importance of local. And so do we!
The Family and Staff of Food for Thought, Inc.
Measurements and Ingredients:
- 6 Roma tomatoes diced
- 1 jar Cherry Cabernet Preserves
- 1/2 cup red onion diced
- 1/2 cup diced yellow bell pepper
- 1/4 cup diced jalapeno pepper (or to taste)*
- 1 Tablespoon lime juice
Instructions: Place preserves, lime juice and 1/2 tomatoes in a large bowl.
Break up
with a whisk or wooden spoon. Add remaining ingredients and mix well. Can be
served immediately, but improves in flavor if refrigerated overnight.
*Fresh jalapeno peppers can vary greatly in heat. It is determined by a
number of factors such as whether the farmer watered just before harvest or how
ripe they are. I suggest starting with a smaller amount and letting it sit in
the refrigerator overnight. The heat will increase as the salsa matures over
time. If it needs more, add more!
Got a great recipe for pumpkins? Send it to us! We are collecting recipes in our online database. Go to http://www.localdifference.org/recipes or contact janice@mlui.org for more information.
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