Groundwork Center Hosts Harvest at Home
Community connection. Who’s not craving that these days, as the words, “social distancing” become far too much a part of our lexicon! Well, here’s a dose of safe,…
Farm Eggs: How, Which and Why?
As a culinary student, you learn that the best test of a chef’s ability is often in egg cookery. The incredible edible egg can be cooked in so…
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…
Les Cheneaux Culinary School: Cultivating Culinary & Local Food Culture
Les Cheneaux Culinary School (LCCS), located in Hessel, was brought to life in September of 2014 by the Les Cheneaux Community Foundation (LCCF), a group of individuals who…
5 Ways to Source a Local Menu
There are a number of things to celebrate this Spring! Farmers market season is back. Asparagus and rhubarb is in abundance. Farmers are gearing up for another busy…
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…
Seeds for Spring in Michigan
Winter continues to drag on in its unforgiving way, but with each day spring is ever nearer. For you farmers and gardeners out there, now is the time…
Slow Traditions
For me, food has always been a source of connection, a tool to communicate love, and a way to pass on family traditions. Some of my most vivid…
Toasting and Tasting Michigan’s Finest
The months that produce the most diversity of fruits and vegetables in our dear Mitt include August, September, and October. October almost seems to embody a last-grab month…
Culture, Collaboration, and Local Food
When we look back through the history of festivals, events or gatherings related to farming, food, and harvests – you’ll find that each will have their own version…