Your source for eating (and drinking!) locally in West Michigan
In what has become a wildly-popular winter/spring tradition, West Michigan’s Salt of the Earth announces its third-annual monthly Michigan Wine & Beer Dinner Series at its downtown Fennville rustic American eatery, starting on January 11 and running through June 20.
If you’ve watched Food, Inc. or read The Omnivore’s Dilemma, or even if you’ve been in the foodie crowd long enough, you’ve probably heard of Joel Salatin, the alternative farmer from Virginia. In January, you can hear him in person.
I’ve been intending to sign up for the West Michigan Co-Op for oh, a couple of years now. As with anything, it’s difficult to make the first step.
When a certain restaurant chain opened in Grand Rapids, I had a hard time getting excited. Because it’s a chain. When others pointed this out, many responded, “so what if it’s a chain? Local workers still get jobs there, right? What difference does it make?”
Last Wednesday, Local First’s Eat Local Challenge culminated in Fork Fest at Romence Gardens. It was a celebration of all things local food.
I’m starting to see advertisements for county fairs. Even though I haven’t been to one in years, I always fondly remember the food: Elephant ears, caramel apples, and, of course, cotton candy.
Local food advocates rejoiced at the passage of the Michigan Cottage Food Law. Apparently, though, not everyone is impressed.
Here’s another spice blend that I had the opportunity to taste at the Making It In Michigan conference. We sure have a tasty state!
OK, seriously? I was just thinking about how well I’ve been doing on my Lean 11 Weight Loss Challenge when Dianna from Promote Michigan sends me this press release about a dinner series at Salt of the Earth! Diet or no diet, I may just have to sacrifice in the name of local eating and drinking research.
I’m not sure how many years ago it was, but one day my then-coworker brought in some seriously delicious, seriously addictive soft cheese called fromage blanc. I remember she made herbes de provence as well as a “salt and pepper” blend. I was in awe, and since my husband had started making beer, I thought maybe it was a hobby I could enjoy as well.
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