Food

Picture of the book cover
Oxford University Press

Current State's Scott Pohl talks to Paul Thompson about his new book From Field to Fork, which deals with the ethics surrounding the American food system.


Courtesy, Broad Art Museum

When you think of American food, you probably see hamburgers, hotdogs, maybe french fries. But there’s a lot more to food culture in the United States than typical drive through fare. The evolution of what and how Americans eat is the focus of a new exhibit at the Broad Art Museum.

www.lsa.umich.edu/psych

A new study from the University of Michigan indicates that there may be something to those fast food cravings you get. The findings indicate that highly processed foods heavy in fat, salt, and sugar are among the most addictive foods out there.

Flickr-Masahiro Ihara

When you need to stock up on milk or fresh fruits and vegetables for the week, you probably just drive a couple miles to the nearest Kroger or Meijer. Or maybe you take a trip to your local farmers market and load up your trunk with groceries. But for 1.8-million Michiganders, it isn’t quite so easy to find healthy food. That’s the number of people living in so called “food deserts”, according to a new report from the Philadelphia based organization The Food Trust.

You might not guess that Michigan is a haven for seafood, since we’re so far from the ocean,  but Michigan has long had thriving commercial fisheries, and aquaculture of fish and shrimp has grown by leaps and bounds in the last thirty years. So, what does the future hold for the state’s seafood industry? That’s the focus of the first annual Michigan Seafood Summit taking place tomorrow at MSU’s Kellogg Conference Center.

http://css.snre.umich.edu/

A new Michigan study looks at what we eat in the context of its environmental impact. Every few years, the U. S. Department of Agriculture puts out guidelines on how Americans should eat to maintain good health. The balance between fruits and vegetables, protein, and other nutrients has been the topic of much debate.

Courtesy - Gourmet Gone Wild

Healthy. Local. Sustainable. The words capture the priorities of the group ‘Gourmet Gone Wild,' a non-profit organization with a dual mission.

Morels: Hunting and cooking the spring delicacy

May 20, 2014
Flickr

During the month of May, a different type of hunter takes to the Michigan woods. Their prey is now low-lying honeycomb shaped fungi, morels. The woodlands mushroom is highly coveted by chefs and known for its unique taste. Current State spoke with Phil Tedeschi, President of the Michigan Mushroom Hunters Club and Ruth Johnston, author of the book "The Art of Cooking Morels".

Scott Pohl, WKAR

It seems that no matter where you go, grabbing a meal at a food truck is a growing phenomenon. At this point in the Lansing area, if you want to patronize a food truck, there probably is one running somewhere. You just need to figure out where they are from day to day. New to the food truck trend, though, could be the idea of a food truck court. One of them has sprung up in Lansing.

Courtesy - History Press

What is a food lover to make of Detroit? Michigan author Bill Loomis says he “went behind the graffiti and the ruins” to explore the city’s “food ways”, from its established Coney Island vendors and Eastern Market to more recent hipster bars and “pop up” restaurants, bakeries, taverns, so-called “underground” destinations and fine dining all over Detroit.

courtesy of helenveit.com

A new book from the MSU Press looks at the cookbooks and foodways of Americans in the 1860s. “Food in the Civil War Era: The North” is officially out this week. It’s  part of a planned food history series from the MSU Press.

Courtesy - Michigan State University


There are plans to build a new center here at MSU that, if realized, proponents say could have a substantial economic impact on the state of Michigan, including the creation of potentially thousands of new jobs. Current State's Joe Linstroth talked with Chris Peterson, an agricultural economist and the head of MSU’s Product Center, who says there are more than 600 mid-sized food processors in the state of Michigan. Many of these companies’ facilities are maxed out, meaning that if they want to create a new product, they don’t have the capacity to test the product or its manufacturing and packaging techniques to see if it’s economically viable.

Flickr - Barberton Community Foundation

Michigan has long been proud of its diverse agricultural profile. Many growers are active in the “buy local” movement through farmers’ markets and food hubs. Now, MSU and the Ann Arbor-based Ecology Center are launching the Michigan Food to Institution Network.

Flickr - Martin Cathrae

We take the safety of our food supply as a given. We expect the food will contain what’s on the label and not contain other things that might be harmful. But globalization and new technology can sometimes compromise these expectations.

WKAR/Scott Pohl

  

Along with gambling and big production stage shows, Las Vegas is known for fine dining. Everywhere you look, you’ll find a restaurant with a different theme, many of them run by celebrity chefs. Travelers from Michigan, though, might want to consider a more humble spot to grab a bite in Vegas.

Peggy Wolff

When we discuss food culture in the U.S. we typically think of the chic restaurants on the East or West coast. But a new book is trying to change the way people understand Midwestern food culture.

Cranberry recipes you'll actually eat

Nov 27, 2013
WKAR/Scott Pohl

Thanksgiving Day is tomorrow, and people everywhere are buying all the fixings for a big turkey dinner.  MSU chef Kurt Kwiatkowski has concocted some new uses for the jellied cranberry sauce in a can that often is served but left uneaten.

Michigan nose-to-tail chef (colon) It’s all good

Nov 21, 2013
Wikimedia Commons


As we head into the second week of firearms deer season in Michigan, Current State’s Melissa Benmark has been thinking about two groups of people, high-end chefs and hunters, that might not seem to have a lot in common, but do share a common respect for the animals they use for food.

Neighbors in Action: Help Other People Eat (H.O.P.E.)

Nov 13, 2013
Flickr - ON THE MOON STUDIO

It’s Wednesday and time for our Neighbors in Action segment, where we feature people and organizations working to make our community a better place. With this Friday being the opening of the firearm deer hunting season in Michigan, it’s only appropriate that we feature Help Other People Eat, or HOPE, which distributes excess venison donated by hunters to those in need.

Current State #190 | October 29, 2013

Oct 29, 2013

Today on Current State: possible decriminalization of marijuana in Lansing; Great Lakes Month in Review; MEA on recent RTW complaints; Public Poetry Announcement and local food innovation district.  

Wikimedia Commons

The local food movement is a growing economic and cultural force in Michigan.  We’ve had a number of conversations on this program about efforts to build sustainable regional food systems, which go beyond farmers markets and food hubs.

Today, some local private businesses are joining MSU and state officials to announce the next step for mid-Michigan–the creation of a “food innovation district”. Current State’s Kevin Lavery has the story.

Wild game always on menu for chef-turned-hunter

Oct 21, 2013
Holly A. Heyser

Wild foods expert Hank Shaw has a new cookbook out called “Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated”.

Wikimedia commons

The locavore movement has taken off in the last five years at least. This notion that consuming food that is raised and grown close to where we live was even given a memorable send-up in the hit IFC comedy "Portlandia." 

'Moo Cluck Moo' bucks wage trend at $12 per hour

Sep 6, 2013
WKAR File Photo

Last week, thousands of fast food restaurant employees across the country walked out of their kitchens and into the streets to demand a living wage. They were demanding their companies pay them $15 per hour...well above the national average.  There were protests in several Michigan cities, including Detroit, Flint and Lansing.

Wikimedia commons

Texas-based Whole Foods recently announced plans to open a new store on Grand River Avenue in Meridian Township in 2015.  This location will put the new organic food store in very close proximity to several similar stores, including Foods for Living and the East Lansing Food Co-op.

Examining food security in Detroit, Lansing

Jul 29, 2013
Flickr/Dig Downtown Detroit

Grocery stores have been making the news in Detroit recently. Last week, the Michigan-based retailer, Meijer, opened its first Detroit location. This follows the news last month of the grand opening of the city’s first Whole Foods Market. Based on these stories, one might think Detroiters were only recently introduced to the concept of the grocery store. That’s not true.

 MSU associate professor of sociology Craig Harris, an expert in the sociology of food, discusses food security in Detroit, as well as here in mid-Michigan. 

Courtesy of Maureen Abood

Thirteen years ago, right around Father’s Day, Lansing native Maureen Abood’s father, prominent local attorney Camille Abood, passed away from cancer.  

 Maureen, who pens a popular blog about Lebanese food and culture called Rose Water & Orange Blossoms, was gracious enough to share her memories of her father and explain how the healing power of food helped her and her family cope with their loss. 

New exhibit offers a peek into Lansing's culinary past

May 30, 2013

Lansing may be known for many things -- the state capitol, a rich automobile history, the baseball juggernaut that is the Lansing Lugnuts -- but food is probably not one of them. 

Judi Smelser

In March, Spartan Hospitality Group at Michigan State University launched a new venture that it hoped would change the nature of fast food on the MSU campus and beyond. The venture is called the "Food for Thought" food truck. Since then, business has steadily grown.

Red Haven to host Anthony Bourdain for VIP event

May 6, 2013
Scott Pohl/WKAR

Chef and author Anthony Bourdain has a new globetrotting TV show called “Parts Unknown” on CNN. On Tuesday, he brings his “Guts and Glory” speaking tour to MSU’s Wharton Center. After his talk, he’ll join 150 people for a VIP event at Red Haven, a new restaurant in Okemos.

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