Healthy Eating with Third Coast Bakery
By Tricia Phelps As we embark on a new year, many people are voicing aspirations of change & resolution for the months ahead. I love food too much…
Edible Gifts for the Holiday
By Tricia Phelps Local edible gifts are easy to find if you know where to look. They make great gifts for food lovers near-and-far and can be personalized…
BOOK REVIEW: Michael Pollan’s “Cooked”
By Bill Palladino “Alone among the animals, we humans insist that our food be not only ‘good to eat’ —tasty, safe, and nutritious— but also, in the words…
B & B Farms Canola Oil
By Tricia Phelps The popularity of canola oil is on the rise amid reports of its health benefits. On the heels of our two stories of specialty oil…
Pressmeister Oils – Local and Different
By Bill Palladino “Since oils have the most aroma and nutrients when they are fresh, cold-pressed and unrefined, it helps to grow and press them locally. But it…
Thanksgiving and Duerksen’s Turkeys – A Northern Michigan Tradition
By Tricia Phelps Duerksen Turkey Farm is a third-generation farm in Mancelona, Michigan. In the 1940s, Rick Duerksen’s grandmother began raising turkeys, though just enough to sustain the…
A Non-GMO Thanksgiving Infographic
We get a lot of questions from the community about sourcing Non-GMO products. Here’s a sweet infographic from the Non-GMO Project on sourcing your Thanksgiving feast. From the…
Oryana’s Pumpkin Custard
Serves 4 • ¾ cup Omena Organics pumpkin puree• 2 large eggs• 1 ½ cups whole coconut milk• 1 teaspoon vanilla extract• ½ cup brown sugar• 2 teaspoons…
Oryana’s Pumpkin Soup
Serves 4 • 1 small onion, chopped• 1 smaller stalk celery, chopped• 2 teaspoons butter or extra virgin olive oil• 1 8 oz. can Omena Organics pumpkin puree…
Butternut Squash Provencal from The Grain Train
• Approx. 5# butternut squash, peeled & cut into 1/2” cubes. ( start with 8# of whole squash).• 2 tablespoon olive oil • 2 teaspoon sea salt •…