Category: farm-to-table

“Exposing kids to fruits and vegetables at an early age increases the likelihood that they’ll eat veggies and fruit as adults,” says Kelly Wilson, RDN. “This is really…

Here in Michigan, summertime means the majority of our local foods and products are in season! The best way to crown a table full of seasonal, local foods…

What goes into the price of cuts of local meat? In addition to the cost of raising and caring for the animals, the expense of processing the meat…

Radishes are one of the first joys of spring, bringing pops of red and green to the field, market, and kitchen. They are easy to maintain in the…

“We grew it all,” says Providence Organic Farm owner Ryan Romeyn. That means that the cost of production isn’t just wrapped up in the muscle — it also…

Spring is all about the excitement of fresh vegetables heading back to farmers markets and farm stands, and we’ve chosen a book to highlight the excitement of cooking…

Are you stuck in a weekly dinner plan rut? After months of cooking at home, it’s easy to fall into a routine with what you get at the…

Meat production in this country is heavily industrialized. The industry meets consumer demand by producing high volumes of only a few popular cuts from the entire animal, often…

In honor of Black History Month, three local food entrepreneurs are launching an initiative called  Taste the Diaspora Detroit (TDD). This celebration of Africa’s contribution to American cuisine…

The Thanksgiving holiday has morphed with time into a great American legend that purports the coming together of the Pilgrims and Wampanoag Indians after the tribe helped the…