Posts for Articles section of Food page.
There is perhaps no more prestigious honor in the restaurant world than to be acknowledged by the James Beard Foundation. Today, there are a dozen chefs and eateries in Michigan with reason to celebrate. The foundation has announced its list of Restaurant and Chef Award semifinalists, and Michigan, particularly Detroit, is well-represented. Best New Restaurant: Saffron De
What was once a small chain of Plum Market grocery shops has gradually expanded into several go-to destinations around Metro Detroit. The latest of these Plum Market Kitchens has now opened in the Henry Ford Museum of American Innovation. Plum Market Kitchen is a small-format spin-off of the full organics-focused grocery stores with which the company started.
One of the most significant elements that makes up the food culture of any region is the ethnicity of the people that settle in that area because they bring with them the traditions of their land of origin. One such example is the influx of Polish immigrants to the Detroit area in the late 1800s and early
They say that Super Bowl Sunday is second only to Thanksgiving when it comes to food consumption in a single day in America. That means a lot of dollars being spent, and whether placing an order, or relying on grocery stores, there are plenty of ways to keep things simple and local for the big game. Popcorn
If they’re grown in the summer and sold in the fall, why are so many fruits (yes, they are fruits not veggies) considered to be winter squash? Pumpkins, buttercup, butternut, acorn, and spaghetti squash are all part of this family, which is harvested and eaten in the mature fruit stage, meaning the seeds have matured fully and
The season of road trips, picnics, and beach days is upon us. What better time than now to up your snack game? These unique options will tantalize your palate and perhaps even surprise a guest or two. Original Cinnful Crunch When I was a kid I absolutely loved buttered toast, topped with cinnamon and sugar. It was
Throughout the years of running this campaign I’ve met many food producers across the state with remarkably similar origin stories. It all starts with a phenomenal family recipe, followed by the encouragement of loved ones, and then some innovative twists of their own. Granny’s Confections in Howell is no exception to this path to success. In their case it
The origin of my business, Sunrise Side Honey, LLC, goes way back to when I was a kid, growing up spending most of my summers all across the great state of Michigan. Outdoor activities have and always will be a part of my life and because of that, beekeeping just seemed like a natural progression that could achieve
America just shined its spotlight on the Academy Awards, and now it turns toward the “Oscars” of the food industry, otherwise known as the James Beard Awards. These culinary accolades seek to honor the skill and expertise of top chefs and restaurants across the nation each year. The process begins in mid-October of the preceding year when
There are several sure signs that spring is around the corner: the Detroit Tigers report to Florida for training camp, crocuses start to burst through the snow, and Peeps candies begin to appear on store shelves all over the place. Most commonly in the form of little yellow chicks, the soft marshmallow treats have been around for
Long before European settlers came to Michigan, maple syrup was an agricultural staple. The spring thaw would start sap flowing, and Native Americans tapped the trees to collect the sap then boiled it down to create sweet syrup. While the process has remained essentially the same, most makers employ more advanced equipment during the boiling process than
The concept of a “Restaurant Week” is said to have originated in New York City back in the early 1990s. The idea was to give foodies an opportunity to enjoy prix-fixe menus at some of the best restaurants in the nation at an affordable rate. The concept caught on, and now you can find dedicated restaurant weeks
Each November, the MSU Product Center, part of Michigan State University’s College of Agriculture and Natural Resources, brings together food producers, buyers, and representatives from supporting entities for Making It In Michigan. Part trade show expo and part educational conference, the Lansing event seeks to advance the success of agricultural-related endeavors in the state. The 2018 gathering is now
Chefs Will Branch and Zachary Klein first met in what is now known as Midtown in Detroit, but back then the area was more commonly known as “Cass Corridor.” Thus, when the two decided to team up and start making sausage, it seemed only natural to name their company Corridor Sausage. The pair has come a long
Minor League Baseball fans may need to change these familiar lyrics, “Take me out to the ball game, take me out to the park, buy me some peanuts and cracker jack, I don’t care if I never get back,” to include Uncle Ray’s chips. The league announced yesterday that it has renewed its partnership with Detroit-based Uncle Ray's as
I'm sitting on a plane, listening to the list of snack options being presented to me by my American Airlines attendant, turning them all down, knowing I have something with me that's even better. Rosted Spicy Crunchy Lentils. Otherwise known as My Latest Obsession. Have you had these things? They are crunchy, spicy, tasty goodness in a snack-sized
Michigan is fortunate to have the resources to grow an abundance of healthy foods. Yet, residents of the state, particularly in urban areas, do not always have access to that bounty. In its latest effort to make healthy food more accessible, the Michigan Good Food Fund recently awarded $10,000 to each of ten conscientious food enterprises throughout
If you’ve ever been to Frankenmuth, especially with kids, chances are you recognize the iconic Cheese Haus mouse. Thousands of families have stopped to see him for what used to be a photo opportunity, but is now better known as a selfie. Most, then wandered into the famous shop, which may well be why it’s celebrating 50
Once upon a time, on the rare occasion that a family went out to a restaurant to get something to eat, they could be confident that the food they would consume came from the same local farmers from which they purchased food for their own homes. Those days are long gone. Today, most people eat out more
About twelve years ago, while working at a co-op in Kalamazoo, Lucy Dilley began to recognize a need in the community for a shared-use, commercial kitchen. It seemed like a good business opportunity, but research led her in a slightly different direction. It dawned on her that what she really had was a social mission, and soon,
A small business owner who designed and made jewelry once told me the greatest business decision she ever made was to turn down the opportunity to have a product included as one of “Oprah’s Favorite Things.” This shocked other people in the room. First, it was the idea that she had been asked, then the thought that
For those of us who partake, ice cream is truly one of life’s simple pleasures. In recent years, while the flavors have grown increasingly varied, many of the formulas have grown complex. Questions have arisen about ingredients, and in particular many people have grown concerned over the presence of rBST, a growth hormone commonly found in several
