Join Your Local Food Co-op Effort
“Co-ops are for the people, inspired by the people, built and driven by the people,” says Dr. Akua Woolbright, Board President of the Detroit People’s Food Co-op, a…
Spring 2021 Cookbook: Ruffage by Abra Berens
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…
Mother’s and Father’s Day Gift Ideas
Do you have a mom that goes to her favorite u-pick farm stand every year? A dad who swears by his local farm eggs? If Mother’s Day and…
Unique Cuts: Bone Broth
Try this recipe for Bone Broth from Danu Hof, a Mancelona farm focused on ethical practices and environmental stewardship.
Great Gramma Lula’s Easter Carrot Cake
This Springtime carrot cake comes from Britt Keene of the Roaming Goat in Grass Lake.
Crop Spot: Honey
Here in Michigan, we often find ourselves celebrating every exciting sign of the return of Spring. A ray of sunshine, waking up to birdsong, a hint of green…
Reduce Food Waste and Stock your Fridge with Hungry Harvest
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…
Ojibwe Chef Reclaims “Food as Medicine” through Indigenized, Accessible Food
Chef Cam Stott is using traditional Native foods to remind people that food is medicine and that Native people are still here, through his new project Thirteen Moons…
Crop Spot: Cabbage
Hardy and easy-to-store cabbage is abundant even in late winter. It will keep in cool, moist storage for 3-4 months! Part of the Brassica genus, which includes broccoli,…
Cut Down on Waste: Chicken Liver Mousse
This recipe for Chicken Liver Mousse uses an underappreciated cut from the bird: the nutritious liver.