Local restaurant reviews, spring 2022.
Posts filed under Food Section
The Food of the Gods-The Sacred Cacao Ceremony
Over 5,000 years ago, the cacao bean was first used by early Mesoamerican civilizations. It has been celebrated ever since as a sacred plant medicine in many indigenous cultures in South and Central America. Cacao (kə-ˈkau̇) known as the “food of the gods,” is the seed found in the fruit of the Theobroma cacao tree, which is native to the Amazon basin.
Great Tastes in Local Foods, Fall 2021
The Heart Attack Itself is a single burger patty topped with macaroni and cheese, pickles, grilled onions, and spicy mayo sandwiched between two grilled cheese sandwiches. Yes, the grilled cheese sandwiches act as the bun. I felt my arteries clogging just looking at it nestled in its to-go box, and I wasn’t the one about to eat it. I have been assured by both my husband and a friend who just had to try it after we told him about it (a completely sane reaction) that the Heart Attack Itself is delicious and totally worth ordering.
East Close to Home
Since 1999, during the month of November, people across the globe have participated in the National Novel Writing Month (NaNoWriMo), attempting to write a 50,000-word novel in just 30 days. Many popular authors have gotten their start with NaNoWriMo. In 2008, some of Emily Springfield’s friends were among those who had taken up this, and other, month-long challenges. But, Springfield didn’t want to write a novel. As she told me, “I decided that since food and gardening were my passion, I would institute ‘NaLoFooMo’—National Local Food Month—and write about local food each day of November.”
Tea Time with Peggy-- Chai Tea - Spice for Health!
In the early spring of 2010, I took a trip out to Boulder, Colorado. While talking to the concierge, my love of tea came up. He suggested that I check out the Dushanbe tea house and to make sure that I drank the house Chai. At the time I was a bit of a novice when it came to tea and knew little about chai. However, one sip of the hot, sweet, spicy concoction and I was hooked. There is just something about cinnamon and ginger that makes a person smile.
Fair Food Network Stepped Up to Meet the Moment
As we all know, the past 18 months brought disruptions that none of us expected or could have predicted. Significantly, Covid-19 stimulated a national hunger crisis. Nearly one in four households experienced food insecurity in 2020, many for the first time in their lives, as those impacted by pandemic-related shutdowns and layoffs struggled to afford enough food for their families. This surge undercut a decade of progress in reducing food insecurity, particularly among children.
Great Tastes in Local Food, Spring 2021
I think we can all agree that 2020 was a tough year to launch a new business, especially one in food service with limited indoor seating. But if my visit to Ann Arbor’s new coffee shop Drip House is any indication, it is still possible to flourish.
Local Food, Safety Precautions, and Friendly Faces: How the Ann Arbor Farmers Market Survived (and Continues to Thrive) During the Year of Covid
I first met Stefanie Stauffer, Manager for the Ann Arbor Farmers Market, while picking up food at Argus Farm Stop. I had seen her at local food events, but this was our first “hello.” I asked her if she was interested in talking about the virus and how the market has handled the challenges. Luckily, she agreed. We later had a Zoom meeting and began carving out slices of topics the public seemed curious to know. Both of us have similar backgrounds. We run small farms as well as have a vested interest in serving all people in our area with healthy, reasonably-priced food grown and produced in our own communities.
Necessity Grows Innovative Farming In Our Own Backyard
What were once three businesses, Ann Arbor Seed Company, Green Things Farm, and the Land Loom, is now one: Green Things Farm Collective. They came together in 2020, as their website explains, “to expand production, share the management of running a diverse farm business, and develop a model of sustainable, cooperative, and responsible farming.”
Great Tastes in Local Food, Winter 2021
Great Tastes in Local Foods. Support our local restaurants.
Don’t Gobble ‘til You Wobble. Save Those Holiday Leftovers and Put Them to Good Use!
More than likely, this wasn’t a typical holiday season for you and your family. Maybe part of your family decided to stay home due to health concerns, or maybe they didn’t like who you voted for. Either way, you’ll probably have some major leftovers. Don’t despair! Put your leftovers to good use! Save yourself some time with meals ready to go in the oven that don’t taste like you’ve already eaten them for three days.
Tea Time With Peggy-- Kombucha Tea
Good Bacteria! Many of us are aware that there is such a thing as good bacteria, however it tends to be killed daily along with the bad bacteria. In a Covid-19 world most products talk about how they kill viruses and bacteria. The overuse of germ, virus, and bacterial fighting products kind of makes me cringe with fear.
Learning the Culture and Heritage of Washtenaw County through Food and Architecture
Prior to Covid-life, the Local Food Summit event took place with food diversity and food justice being the main focus. I had the pleasure of sitting with speaker, Melissa Milton-Pung, who represented a program she created in conjunction with the county’s Heritage Tourism department. The tour is called the Foodways Heritage Tour and there is a recipe guide online for those interested in our counties rich and bountiful cultural heritage.
Tea Time With Peggy-- Tea for Energy
To say that it is an interesting year would be an understatement. At best it feels like a surreal dream has covered the landscape of Michigan. Never in my life did I think that toilet paper would be worth more than gold, that I would long for more than just an intimate gathering of a few family members, that I would be sharing internet time with children going to school—let alone have the energy to keep up with them! Some days my brain is so foggy that I would need a better jump start than what a good strong cup of black or Oolong tea could offer. So, as an alternative to true tea, I have turned to tea combined with yerba mate.
Vestergaard Farms: Pasture-Raised Local Meats and Local Foods
This past winter I was eager to visit the newly built storefront of Vestergaard Farm, attractively situated on the farm property. Along with their farm raised meat, the store offers other goods from Matty’s Bakery in Saline, Zingerman’s coffee and treats, Calder Dairy products, The Brinery products, Aldente Pasta, Amaizin Pop Popcorn, honey, bath products, maple syrup, eggs, and many other locally sourced items.
Great Tastes in Local Food, Fall 2020
These locally-owned businesses are doing their best to accomodate pandemic restrictions and keep both customers and employees safe. While these reviews were written pre-pandemic, we’ve provided updated hours and services, but due to frequent restriction changes, please give them a call before visiting.
The Grit Behind the Grange
“Join us for seasonal menus inspired by the fresh flavors of local farms and farmers’ markets.” This is the best way Grange Kitchen and Bar can describe what they provide through their inspired kitchen and bar operating in an historic building in the Old West side of town. Their style is simple and elegant, but not pretentious. There is no dress code and all are welcomed to enjoy small plates, entrees, appetizers, and desserts with unique beverages, many fueled by one of the three partners who owns Ann Arbor Distillery. From cocktails to shrimp, the Grange Kitchen and Bar’s menu is truly an homage to fresh Michigan flavors and Ann Arbor’s community custom.
Carnivores Unite! A Meat Eater's Guide to Supporting Local Farmers, Mongers, and Butchers
My passion for great food, and for those who produce and handle all aspects of providing it, is at times an obsession. I become a little rapt when meat and fish are involved because I have health issues that demand clean, healthy food, and environment. I place huge emphasis on the person behind the product when I embark on seeking out a farmer, hunter, monger, or purveyor. There is a symbiotic relationship between one who raises, gathers, and hunts animal meat and the end consumer. This relationship should be taken on with deep sincerity and thoughtfulness. I prefer, when possible, to purchase meat from animals bred and raised locally. The animals feed from grass in the pasture where they live and roam, until they are nearing full growth. At this point they are usually grain fed for higher fat marbling, but the lives of the animals are still cared for and properly managed.
Tea Time With Peggy-- Cold Noses, Warm Teas: Comfort Tea for Winter
The 2019 Farmer’s Almanac has predicted another cold, snow-filled winter for the state of Michigan. Big Surprise! Having lived in Michigan most of my life the prediction seems average at best. A mild winter is more of a rarity than one with consistent below zero weather and a foot of snow every two days. I say embrace winter! It’s a good time for winter sports such as skating, hockey, skiing, and sledding. Wintertime is tea time. After all, there is no better way to warm up from being outside in all the cold and yuck, than a warm, flavorful drink. Winter is a playground for various hot tea combinations. Some of the herbal teas, such as peppermint, can even spice up your coffee or cocoa.
Maggie Long of the Jolly Pumpkin-- Bridging the Gap Between Farmer and Consumer
Over the last few years, there has been an increasing desire to know where and how our food is made. Farm-to-table restaurants, in particular, have been essential for strengthening this movement and lending transparency when it comes to what we eat. While many of us are starting to learn about the farms where our food is produced, we are still mostly unfamiliar with the people who are instrumental in making it all happen. For the better part of two decades, Maggie Long, the executive chef at Jolly Pumpkin Artisan Ales + Kitchen, has been working tirelessly to seek out and provide, as she would say, “food that is awesome.”
