A Guide to Ramps
Utterly lacking in morels? Don’t despair — it’s also ramp season. Also called wild leek, wild garlic or even spring onion, a ramp is the best of both…
Making Valuable Connections
Imagine for a moment, a fresh Taste the Local Difference Local Food Coordinator, newly tasked with making new connections in their region to locally grown and produced foods.…
Crop Spot: Mushrooms
Did you know that there are three main types of mushrooms? Saprophytic (the kind most commonly grown), parasitic, and mycorrhizal. Saprophytic mushrooms eat dead and decomposing matter, parasitic…
Growing a Local Garden
Amid the COVID-19 crisis, gardening seems more popular than ever before. With all sectors of the country experiencing some troubles related to food, many are taking action in…
Support Local Business While Supporting A Home Garden
It doesn’t get more local than your own backyard, and now, home gardeners can access all the supplies needed to start and maintain a home garden at their…
Introducing Claire, Our Summer Intern!
Claire is a Great Lakes Culinary Institute student from Traverse City, Michigan. Claire grew up trying new foods, and her study abroad experience in Argentina created a lasting…
Small Boats are Easier to Turn than Cruise Ships
Every morning I wince at the new headlines: “Smithfield shutting U.S. pork plant indefinitely, warns of meat shortages during pandemic;” “Dumped Milk, Smashed Eggs, Plowed Vegetables: Food Waste…
A Letter to Farmers: Adapting in the time of COVID-19
This is an edited version of a piece created by Kristen Muehlhauser, a farmer and registered nurse in Washtenaw County. Learn more about Kristen, her farm, and her…
DIY Herb Salt
With most of us being homebound and paying closer attention to how we spend our dollars, this might be the perfect time to share some DIY recipes amongst…
Crop Spot: Parsnips
Behold the parsnip! Parsnips, or Pastinaca sativa, are humble root vegetables closely related to carrots and parsley. These pale roots taste just as sweet as carrots with earthier…