Thursday, August 18, 2011
So, how can you help? One way is to "buy local" whenever you can. The Michigan Land Use Institute has a great program, "Spend 10 Local Dollars" and the resources to help. Check it out and let's help build more of those mid-sized farms that are crucial to our health and well being, economic growth, and food safety. Take the pledge!
Wednesday, August 17, 2011
Tuesday, August 9, 2011
Tuesday, August 2, 2011
Thursday, July 28, 2011
Monday, July 18, 2011
Mother Nature knows the key to a resilient food system is diversity. Certainly we need more up to date information but to me it's a reminder to buy local and educate ourselves to the rich texture of flavors and colors found in the multitude of heirloom crops we have have here in Michigan.
Click here to see the graph.
Thursday, July 14, 2011
Monday, June 13, 2011
Wednesday, June 8, 2011
Monday, May 30, 2011
Saturday, May 28, 2011
Thursday, May 19, 2011
Monday, May 9, 2011
Friday, May 6, 2011
By the way, asparagus is only a week away...
Sunday, May 1, 2011
Monday, April 25, 2011
Sunday, April 24, 2011
Small businesses do provide a smaller portion of the food supply, Mr. Plunkett said, but 'that's small comfort to the people who suffer from food-borne illness.'
While there are costs associated with implementing safety controls, it's just part of the cost of doing business, he said."
Wednesday, March 30, 2011
Sunday, March 27, 2011
Friday, March 25, 2011
Can this be done with integrity? Yes, yes it can. But, you'll need to have faith and let me, the friendly face you like to see at the farmer's market, recede into the background again, let me fall out of the limelight into the limeless light of the sun shining brightly on me and the critters living lovely on the fields."
Thursday, March 24, 2011
Monday, March 14, 2011
Tour our newly renovated warehouse and facility. All of our product lines are on display for your perusing with special show pricing available. Enter our drawing to win passes to Boyne Mountain's Chef's Challenge. This event is catered by Mission Table and Epicure Catering with Happy Hour starting at 5pm.
Look for our fleet of vehicles parked out front!
Our new address: 807 Airport Access Road, Suite 111 Traverse City, MI 49686
View Larger Map
Saturday, March 5, 2011
We have decided to declare that Local is "What our Customers decide it is"
Some may want to concentrate on 100 miles from our HQ in Traverse City.
Some may consider from Michigan to be local.
We will seek to be aware of what our clients want and respond appropriately.
Just let us know what your criteria are and be aware that others may have different criteria.
Thursday, February 24, 2011
Why do we offer products from outside our core area of NW Michigan (roughly 150 mile radius around Traverse City) ?
1) to make some profit that can help support our local to local goals
2) serve our clients
What products will we offer that are not local ?
Those that do not compete with our local suppliers
Example : we will not sell Washington Apples against Michigan Apples - period.
But can anyone show us Michigan olive groves?
Until anyone can, we'll offer fine olive oils from our partner Earthy Delights
Tuesday, February 8, 2011
Sunday, January 23, 2011
Thursday, January 20, 2011
Monday, January 17, 2011
Monday, January 10, 2011
Tuesday, December 28, 2010
Sunday, December 19, 2010
Thursday, December 16, 2010
Saturday, December 11, 2010
An article called "The Hot List" naming lots of food trends is the following
Soo-wee on Steroids
The Pig of the Year is the curly-haired Mangalitsa, a massive hog and half known for its thick layer of lard, imported from its homeland in Hungary and the Balkans by Wooly Pigs of Washington State, whose owner, Heath Putnam, declared the appearance of the Hungarian Wooly as "the beginning of a lard-type revolution in this country."
Monday, December 6, 2010
|The top 10 menu trends|
Monday, November 29, 2010
Friday, November 19, 2010
Wednesday, November 17, 2010
Saturday, November 6, 2010
Friday, October 29, 2010
Thursday, October 28, 2010
Monday, October 18, 2010
As a name, Wellington Street Market is a thing of the past. But customers can still get their favorite Wellington lunches and take-out, heat-up dinners at the Cooks' House, now located in the former market spot at 115 Wellington St.
The two eateries recently combined to make more seating for the Cooks' House — a prerequisite for a liquor license, said Chef Eric Patterson. The move boosts the restaurant to 30 seats and means two extra seatings during the most popular dinner hours, he added."
Thursday, October 7, 2010
Join us for "A Toast to Farmers" with Michael Shuman, author of "The Small-Mart Revolution", Thursday, October 7, 6 - 9 p.m. at the Hagerty Center. This will be a very special event featuring a mouth-watering bounty of hors d'ouevres made with fresh, local produce from our farmers. Enjoy live music with the Neptune Quartet. We will have a special tribute to our farmers with a slide show dedicated to them, followed by a presentation by Michael Shuman, noted localist and author of The Small-Mart Revolution: How Local Businesses are Beating the Global Competition.
Wednesday, September 22, 2010
Thursday, September 16, 2010
Friday, September 10, 2010
Thursday, September 9, 2010
Tuesday, September 7, 2010
Wednesday, September 1, 2010
Published: August 30, 2010
Monday, August 30, 2010
Monday, August 23, 2010
Saturday, August 21, 2010
Monday, August 2, 2010
That's the kind of fare that will be served at two local events featuring the celebrity chef, TV personality and restaurateur. Batali, who has a home in Leelanau County, will be at The Village at Grand Traverse Commons in Traverse City on Saturday, Aug. 14, as part of the National Writers Series. He also again will donate an afternoon lunch for 12 people to be auctioned off Thursday, Aug. 5, for the Leelanau Conservancy."
Sunday, July 25, 2010
Wednesday, July 21, 2010
Monday, July 12, 2010
Friday, July 2, 2010
Wednesday, June 30, 2010
Thursday, June 24, 2010
And Rick Schmitt from Crystal Mountain echoes the sentiment: "Crystal Mountain is honored to sponsor such a dynamic and important event as Green Cuisine. The Grand Traverse Region is a better place because of the companies, individuals and participants associated with Green Cuisine, we are proud to be one!"
Sunday, June 13, 2010
Friday, June 11, 2010
Friday, June 4, 2010
Saturday, May 29, 2010
Monday, May 24, 2010
"As chef Carrie Trogan at Hanna bistro in Traverse City put it, "the whole farm-to-table movement is very strong here. If you're not doing it, people look at you like, 'Why not?' "
Contrary to what you might think, local sourcing doesn't mean that every restaurant ends up serving the same kind of food. Among the places I found were a terrific French bistro with a surprisingly authentic menu, a very successful sushi and Asian fusion place, and an ethnic café and carryout with mouthwatering curries. Yet chefs at all three talked at length about local foods and how important they are.
Before leaving Detroit, I called chef Harlan (Pete) Peterson, whose beloved Tapawingo in Ellsworth closed in the recession, for his take on the state of northern Michigan's restaurant scene.
"It's not just hype," said Peterson, an adviser to the culinary program at Northwestern Michigan College in Traverse City.
The number and diversity of restaurants has increased in the past few years, he says. Chef-driven places large and small are doing creative, substantive food. "I'm kind of excited that we have these choices up here, when it used to be so safe and predictable."
Wednesday, May 19, 2010
Who needs Napa when you’ve got Leelanau? - The Oakland Press Life:
"Michiganians we are lucky to have one of the best stay-cations in the country."
Friday, May 14, 2010
Thursday, May 13, 2010
Monday, May 3, 2010
Local produce and meat are projected to be the two most popular items on restaurant menus this year, according to the National Restaurant Association.
But as more institutions like schools and hospitals look to "buy local," they're finding themselves in a bind — large food distributors may not carry items those customers are looking for. And fragmented networks of local farms don't know how to distribute the food efficiently.
Thursday, April 29, 2010
Sunday, April 25, 2010
Sunday, April 18, 2010
From discovering that a meal from McDonald's consists mostly of corn grown in the Midwest—corn-fed beef and chicken, soda made with high-fructose corn syrup and french fries fried in corn oil—to uncovering that grocer Whole Foods's suppliers are mostly large-scale organic farms, not small producers, Michael says he's now better informed when it comes to choosing healthy, environmentally friendly foods.
- Steer clear of fast food. "We can't get all of the nutrients we need from processed corn," Michael says. "Even though there is no corn on the menu at McDonald's … all of the carbon in that meal was created by corn plants."
- Don't buy foods found in the middle aisles of a supermarket. Michael says most processed foods are found in the middle aisles, and those foods almost always contain fewer nutrients than fresh, perishable foods found on the outer perimeters of the store.
- Get out of the supermarket. Try buying foods at farmers' markets or through community-supported agriculture programs. "You are participating in a local, short food chain with usually sustainable farmers," he says. "[They are] picking food when it is fresh, which is when it is at the peak of not only its taste value, but its nutritional value."
- Pay attention to what your food eats. Buying meat from grass-fed cows or wild-caught fish is more nutritious than their corn-fed counterparts, Michael says.
- Learn how to cook. "We really need to take back control of our food, and that is going to mean cooking more, but I'm also going to argue that cooking is not as hard as many of us make it out to be," he says.
- "Eat food. Not too much. Mostly plants." This is one of Michael's mottos. "If you do that, you are going to be all right," Michael says.
Monday, April 12, 2010
Saturday, April 10, 2010
Thursday, April 8, 2010
Saturday, March 20, 2010
Local fruits, vegetables in school meals have multiple benefits | MSU News | Michigan State University
EAST LANSING, Mich. — School districts that buy produce grown by local farmers can cut costs and provide students with nutritious food they want to eat, according to Michigan State University scientists in the first-ever study of its kind.
"School food service professionals said they were paying lower prices for fruits and vegetables because the supply chain is shorter," said Mike Hamm, who holds the C.S. Mott Chair for Sustainable Agriculture and leads the C.S. Mott Group for Sustainable Food Systems at MSU. "They also were able to buy food that isn't commonly offered in school cafeterias, such as asparagus, Asian pears and blue potatoes."
Wednesday, March 17, 2010
We are seeking to do our part in this effort.
Region Sets Table for Healthier Kids:
"Setting the Table for Wellness reflects a national trend—more than 2,000 farm-to-school programs now exist across the country, up from 400 just a few years ago and just two known programs 10 years ago. Last year, Michigan passed new farm-to-school legislation to assist schools and farms statewide."
Saturday, March 13, 2010
Monday, February 22, 2010
(note that Chicago landed 7 nominees)
From Trattoria Stella over the weekend:
"Now, drum roll please...
We had some pretty amazing news on Thursday, when our dear friend Guillaume (chef/owner of La Becasse in Burdickville) told us at a birthday party for a mutual friend that he, our other friend Randy Chamberlain (Blu in Glen Arbor), and our own Chef Myles are three of twenty semi-finalists for the 2010 James Beard Foundation awards in the category of Best Chef: Great Lakes. Deemed "the Oscars of the food world," by Time magazine, The James Beard Foundation Awards are the country's most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. Over 21,000 nominees from all over the country were whittled down to a mere 200 semi-finalists (20 in each of 10 regions). On March 22, the five finalists from our region will be announced followed by the official award ceremony on May 2 announcing the overall winner. Guillaume, Randy and Myles are three of twenty in a region that includes Chicago and the rest of Illinois, Michigan, Indiana, and Ohio. That is something to be proud of. For those of you coming to our France v. Italy on April 15, you'll have two of the three!
OK, now we are on the map, let's continue to build on this success !!!
Thursday, February 18, 2010
Wednesday, February 17, 2010
Brad - get back on board
First Place Traditional – Anderson’s Market “Hearts on Fire” Chili
Second Place Traditional – Glen Lake Schools “Laker Three Bean” Chili
First Place Non-Traditional – Riverfront Pizza “Chicken Tortilla” Chili
Second Place Non-Traditional – LaBecasse Restaurant – “French Mex” Chili
Monday, February 8, 2010
from behind the stove: A Renewed Excitment
"What makes Northern Michigan such a perfect place to own a restaurant? Everything. I think those who have lived up for many years may have become numb to what is up here. Often I am asked somewhat incredulously why I would leave Vegas and the enviable position I held to move to "this". I answer the same every time, "because it is world class up here." The jobs our farmers and produces do warrants, no demands, of us excellence. It falls on all of us to take the embarrassment of riches we have up here in terms of raw product and present it as perfectly as it is given.
My experiences in the past few days have re-kindled my own commitment towards excellence. Not because I feel like I have to be best, no I think I'm past that, but because I have a responsibility towards those who work so hard to do justice to what they give me."
"Affection for its neighbors. Truthfulness. Humility." Human beings, he writes, "were made to help others." Nothing is good "except what leads to fairness, and self-control, and courage, and free will. And nothing bad except what does the opposite." In life, particularly public life, we are not to "go expecting Plato's Republic," but to work, he advises, "in a principled way, with diligence, energy and patience…If you can embrace this [work] without fear or expectation—can find fulfillment in what you're doing now, as Nature intended, and in superhuman truthfulness (every word, every utterance)—then your life will be happy." - Marcus Aurelius
Drawn from Jon Meacham, Newsweek
Jan 2, 2010
Saturday, February 6, 2010
Traverse City Record-Eagle - Article: Farm Focus In Brief: 02/06/2010
"Free-range chickens available at Oleson's
TRAVERSE CITY -- Free-range chickens raised in northern Michigan are available at the Oleson's Food Stores chain through a partnership with Cherry Capital Foods.
The chickens are raised at Bakers Greens Acres farm in Marion, and Oleson's officials said the chain is adding the product because of increased customer inquiries about the availability of local, free-range chicken. "We're hoping this takes off and satisfies the people who want this product," said Charlie Holtcamp, meat manager of the Oleson's store on North Long Lake Road in Traverse City."
Sunday, January 24, 2010
Monday, January 18, 2010
Tuesday, January 5, 2010
Grab a copy and read the cover piece
Welcome to Northern Express: Dining
A Conversation with Chef Ted
By Rick Coates
Executive Chef Ted Cizma epitomizes the modern day chef—
“this is not a job, it is a lifestyle”—seven day work weeks, 15 hour days and believing that being a great chef is more than just about the food, it is about creating a “memorable experience.”
Monday, December 14, 2009
Well put :
"When the season runs bitter cold and the ground is frozen, we, as chefs, have to start looking towards our farmers to see what can be done," Voss blogged.
Root vegetables, hardy lettuces and a variety of greens could be grown in hothouses, he said. Winter dishes also can lean heavily on dried grains and legumes.
Snow is not the only hurdle for culinary tourism in Michigan.
"The economy's going to continue to be a challenge," Deloney said."
Saturday, December 5, 2009
Friday, December 4, 2009
This was an experiment
Randy wanted to showcase what he does with what is available from our local suppliers, growers and harvesters.
We invited many of our top suppliers, and sorry to some had to cancel (although, from some comments, maybe not as sorry as they might be for missing this)
Promise : next year we'll do better, and be a bit more organized.
Big thanks to :
Black Star Farms, Bakers Green Acres, Halpins Land of Goshen, Zenner Farm, Pond Hill Farm, Mackinac Fish, Leelanau Coffee, Food for Thought, Friske Orchards, Still Point Farm, Earthy Delights, Werp Farms, Midema Produce, Will Bill’s Root Beer, Sanders Pork, Michigan Amish Butter, Charlie Wunsch & all the staff at Cherry Capital Foods.
Special Thanks to Dave Hovest for overseeing this whole affair!
Sunday, November 22, 2009
Friday, November 20, 2009
IF you do business with Earthy Delights please keep in mind that for shelf stable products, you can have Cherry Capital Foods deliver
This can save on freight.
Cherry Capital Foods and Earthy have some common owners and we are working to increase the cooperation between our companies.
This will likely not apply to products like fresh mushrooms, but rather to oils, vinegars, grains, salts, seasonings and the like.
If you are interested in this service, please let your contacts at both CCF and Earthy know, so that we can plan on stocking what you need.