Dig In: Jackson County Restaurant Week
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
2d ago
If you’re in Jackson County between April 8 and 12, 2024, you’re in for a treat! Experience Jackson (Jackson County’s Convention and Visitor Bureau) is hosting Jackson County Restaurant Week, where you can indulge in a smorgasbord of culinary delights from three food trucks, two bakeries, and a whopping twenty brick-and-mortar restaurants. Swing by any participating location during the event dates... Source ..read more
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Meet the Farmers’ Truck: A Mobile Market
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
5d ago
The Farmers’ Truck began with a connection between small farmers in greater Moncton in Eastern Canada and a community experiencing food insecurity. Inspired by his family’s experience as lessors of a housing unit in which most tenants lacked access to consistent fresh produce, CEO and Co-Founder Frederic Laforge focused on infrastructure that offered more opportunities for food availability... Source ..read more
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Finding the Farm in the Bottle
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
1w ago
This story was originally published in the 2023 Local Food Guide. All Kent Rabish of Grand Traverse Distillery needs to source grain is a phone call. Up the road, Send Brothers Farm loads a large blue bin full of rye and makes the 20-minute truck drive into Traverse City. From there, the rye is loaded into a fermentation tank where it starts the process of creating the unique pepper spice of their... Source ..read more
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Maple Syrup Products from the Mitt
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
2w ago
Fluctuating weather patterns may cause concern for morning commutes and weekend plans in March – but there’s a sweet silver lining! This jump from winter to spring brings about sap season, a time when sugar houses across Michigan get busy making maple syrup. Take advantage of this sweet time of year with a local product! Check out our recommendations for great syrup and unique maple products from... Source ..read more
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Small Businesses, Big Dreams: Michigan Incubator Kitchens
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
2w ago
Payne Chassen has the unique experience of being an entrepreneur in the business of aiding other entrepreneurs. In her small town of L’Anse, population 1,904, there is a single grocery store and less than a handful of restaurants – plus, 7 successfully operating food businesses, as well as 32 independent artists, all located in her shared-use kitchen of Cafe L’Anse. The Cafe L’Anse model is... Source ..read more
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Kisir: Turkish Bulgur Salad
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
2w ago
This recipe was originally published in the 2023 Local Food Guide. 1 cup fine bulgur 2 cups boiling water 1 bunch dill, finely chopped 1 yellow onion, finely diced 1 bunch green onions, finely sliced 1 bunch Italian parsley, finely chopped 2 Tbsp tomato paste 2 Tbsp Turkish pepper paste (harissa can be substituted if not available) Olive oil 2-3 pickles, sliced (optional) Sauce Ingredients: 1/ Source ..read more
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Pi(e) Day in Michigan: A Q&A with 3 Local Pie Professionals
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Emily Row
3w ago
1415926… how many digits of pi can you remember? And why is there a day dedicated to it? You can thank Larry Shaw, a physicist who decided math could be a little more fun and instituted the first Pi Day celebration in 1988 at the San Francisco Exploratorium on March 14 (3.14 – get it?). While pi is essential to the world of mathematics, we’d argue that pie is essential to the palate. So... Source ..read more
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How to Make Maple Cream
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
1M ago
What is Maple Cream? Maple cream has only one ingredient (maple syrup), but the careful process of making it creates tiny sugar crystals to form a creamy, smooth, spreadable version of maple syrup. If you’ve never tried this maple specialty before, you’re in for a treat! It’s incredible spread on toast, drizzled over ice cream or muffins, or as a honey alternative on a charcuterie board. Source ..read more
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UP Meat Processing Sees Progress with Help from Partners
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
1M ago
In the northernmost regions of the pleasant peninsula, glacier-carved landscapes host farmers raising beef cattle, hogs, lamb, goats, and more. At the end of each animal’s life cycle, these producers face a slew of decisions including where to send their product, and what impact that will have on their profitability. Until recently, the U.P. farmer could either send their animals to the only USDA... Source ..read more
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Michigan Maple Syrup 
THE LOCAL FOOD COMPANION | Taste the Local Difference
by Claire
1M ago
It’s sweet, it’s sticky, it’s literally sap! March and the surrounding months are maple syrup season in Michigan when producers and craftspeople tap sugar maple trees for sap, which is processed into syrup. Maple syrup has its roots in Indigenous American foodways and is traditionally processed by allowing the sap to freeze in cycles to remove the water. Today, many producers either boil the water... Source ..read more
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