Crop Spot: Radishes
After months of gray skies and storage vegetables, the first spring crops are a welcome relief for the eyes and the palette. An often underappreciated crop is the…
Microgreens: More than a beautiful garnish!
Microgreens are young greens that are full of color, have an intense aromatic flavor, and come in many varieties. From spicy, sweet, and bitter, there is a microgreen…
Read local: A new flavor of locavore-ism
You already eat, drink, and shop local, right? Today, I invite you to expand your locavore-ism to a new realm: Reading local. Specifically, reading The Orphan Daughter, the…
Spring Green Kimchi
Most people familiar with kimchi know it as a long-fermented, funky napa cabbage with almost bubbly effervescence. But kimchi is much broader than that. I love long-fermented napa…
Beet and Arugula Salad
This tangy spring beet and arugula salad is a great way to shake off the winter blues with fresh flavors!
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,…
Investing in Local Pollinators
Pollinators may appear small, but they have a massive impact in our ecosystem. These buzzing bees and native pollinators are a necessary, yet often forgotten, component of our…
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…