Fathers in the Local Food System

A father’s role extends beyond providing love for his children; it encompasses shaping their values and instilling lifelong lessons. One of the most critical teachings a father can impart is the significance of quality food. Through guidance and example, a father can show his children the importance of nourishing their bodies with wholesome and nutritious meals. 

Andrew of Nutcase Vegan Meats and his daughter, Isabel at 3 years old

From teaching them how to shop for fresh ingredients and cook delicious meals to explaining the impact of food choices on health, a father’s commitment to quality food sets the foundation for a lifetime of good eating habits. By embracing this role, fathers become culinary mentors, empowering their children to make informed choices and cultivate a deep appreciation for the joy and nourishment that comes from quality food. We’d like to share the stories of some fathers here in Michigan who are doing just that within their local food businesses.

Lemon Creek Winery

In 1984, two brothers Jeff and Tim, and their wives, decided to evolve their then 129-year-old family farm, into a vineyard and winery.  Their father, Robert Lemon, had begun experimenting with growing wine grapes in the 1960s and by the early 1980s, had a handful of different varietals underplanting, including Kerner, Baco Noir, and Vidal Blanc.  Coming off numerous bunker crop years, the vineyard had a surplus of grapes and the brothers thought, why not experiment with producing our own wine?  After a few years of experimentation, Lemon Creek Winery was founded – the 14th winery to be established in the state.  That first summer, the brothers held a party at the winery on Father’s Day, celebrating their new venture, to the backdrop of music, dancing, and wine – hosting what would eventually become Michigan’s longest-running wine festival. 

Fast forward 39 years later. Lemon Creek Winery and Vineyard now grows over 25 different varietals of wine, mostly French and German Vinifera, on 170 acres of vineyards.  The vintages have evolved into world-class award-winning wines, including unique and once thought impossible varietals to grow in the state of Michigan, including double gold medal winners from the San Francisco Chronical, Petit Verdot, and Cabernet Franc in 2022, and most recently gold medal winners Shiraz, Carmenere, and Meritage from the same competition in 2023. 

The Father’s Day Festival, unlike the wine, has remained relatively the same. It’s a day dedicated to celebrating dads, with live music celebrated with delicious food and wine in hand.  This year the Annual Father’s Day Festival will be held on June 18th, 12-7pm.  It will feature two regional bands, a Corvette car show, food trucks, craft vendors, and a dedicated kid’s area. 168 years later, Lemon Creek is still family owned and operated, with Jeff and Tim remaining at the helm of the day-to-day winery operations. Jeff is now in his 39th year of winemaking and Tim still oversees all vineyard operations, making them veterans in the Michigan wine industry.  Jeff and Tim invite you to join them this year at their 39th Annual Father’s Day Festival, a day for fathers and friends alike.  Information on their event can be found at lemoncreekwinery.com/festivals. 

Nutcase Vegan Meats

Andrew is the Chief of Nuts at Nutcase Vegan Meats in Grand Rapids, Michigan. He and his wife, both retired physicians, started the company in 2014 and have been producing and selling vegan meat ever since. Andrew is currently laying the foundation for things to come by teaching the power of perseverance and grit to his family and employees. Nutcase Vegan’s artisanal, organic, vegan “meats” are crafted from walnuts, hazelnuts, whole grains, seeds, spices, and more. 

Demonstrating the company’s love for great-tasting vegan food and optimal nutrition, the products are made from whole food plant-based ingredients, no added oil, and low salt content. Be sure to try their Nutty Loaf which won a sofi™gold in the Plant-Based Protein category at the Specialty Food Association

Other frozen or refrigerated products that can be found on their website include Chorizo, Italian Sausage (sweet and hot), Breakfast Sausage Patties (original and savory), as well as Nutty Burgers. They also make Nutty Jerky in Original, Bulgogi, and Mango Habanero flavors.

Andrew made traditional Polish sausage with his daughter Isabel when she was 3 years old and now works with his adult children to make vegan sausage.

Neil Davey is a resident of Marshall, MI and is the West x Southwest Michigan Local Food Coordinator for Taste the Local Difference. This Hoosier-turned-Michigander can often be found writing his next book, fooling around in the garden, experimenting with his weekly CSA produce, or planning his next hiking trip somewhere in the pleasant peninsula.