Eat Small: 3 Reasons to Cook Rabbit or Poultry Tonight
Everyone is asking questions about meat lately. Is it healthy? Is it sustainable? Should we be eating it all? While you consider what to put on the table…
Amical Goes West
California has always been a benchmark (at least for me) when it comes to trends within our food and wine industry. The San Francisco Bay area, along with…
Michigan Tech Students Conduct Food Assessment
I’ll admit, I have a lot to learn about the Western Upper Penisula’s local food system. My connections there have been growing and I’ve met a lot of…
10 Uses for Maple Sap & Syrup
Maple syrup is Michigan’s “liquid gold.” It takes 40 gallons of sap from sugar maples to boil down to 1 gallon of syrup. Michigan ranks in the Top…
5 Detroit Grocers Going Local
Recent headlines are buzzing with great news for grocery shoppers in Detroit. We love our farmers markets, but we also need brick and mortar shops with staple ingredients,…
Taste the Local Difference: What’s our Why?
We all have a stake in our food system and environment. Since 2004, Taste the Local Difference has continued to change the culture around local food by promoting…
Hyper- Local UP Carrot Salad
Alex, our Upper Peninsula Local Food Coordinator spoke at the Northern Michigan University’s TedX in 2019 with a story called My Local Food Relationship. (Editor’s note: here’s the link) During the…
What does local mean to you?
On Saturday, March 16th, I presented My Local Food Relationship at Northern Michigan University’s TEDx. (Editor’s note: link to video is coming soon!)
A Farmer’s Diary: Beginning Farmer Institute, Part 3
Our third and final Beginning Farmer Institute (BFI) session took us to Washington state to talk business formation, business planning and long-term health, land tenure, credit, taxation, liability,…
An Eater’s Guide to Hydroponics
What the heck is hydroponics? If this sounds like Greek to you, it is. “Hydroponic” is Greek for “water-cultivation,” and that sums it up well: hydroponics is growing…