Food

Environment
12:17 pm
Fri December 12, 2014

Study: eating right may not do right by environment

Dr. Martin Heller
Credit 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.

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Lifestyle & Recreation
12:20 pm
Tue July 15, 2014

'Gourmet' program connects wild game to dinner table

The people at Gourmet Gone Wild aim to reconnect people with their food sources.
Credit 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.

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Lifestyle & Recreation
1:00 pm
Tue May 20, 2014

Morels: Hunting and cooking the spring delicacy

May marks the beginning of morel season in Michigan.
Credit 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".

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Lifestyle & Recreation
11:24 am
Wed May 14, 2014

A new kind of food court comes to Lansing

Frank Tigninelli has been making pizzas for over 40 years.
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.

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Arts & Culture
11:32 am
Mon May 12, 2014

Author shares his Detroit’s food finds, both grand and humble

Credit 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.

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History
1:03 pm
Wed April 30, 2014

Feeding the Yanks: MSU historian explores Civil War era cookbooks

Veit specializes in American history in the 19th and 20th centuries, focusing on the history of food and nutrition.
Credit 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.

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Economy
1:14 pm
Thu April 10, 2014

New MSU project expected to help create thousands of Michigan jobs

The Food Processing and Innovation Center is raising the funding for the estimated $5.5 million project. It’s expected to consist of a mix of federal and state dollars, along with a commitment from MSU and five industry partners. It will be located on Hewlett Road.
Credit 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.

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Health
12:54 pm
Tue April 8, 2014

New initiative aims to put more local food in hospitals, schools

The founders of the Food to Institution Network are trying to get more locally sourced food into the cafeterias of large entities like school districts, hospitals, and universities.
Credit 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.

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Health
2:02 pm
Wed March 12, 2014

Global food fraud: What's on your plate?

Those who commit food fraud are stealthy, but the Food Fraud Initiative works with a preventative approach to change the fundamentals of testing and buying products.
Credit 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.

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Business
12:25 pm
Mon February 24, 2014

Coney Dogs in The D... in Vegas

Chris Sotiropoulos (left) and his sister, Grace Keros with their staff.
Credit 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.

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Radio Made in Michigan
11:22 am
Fri December 20, 2013

'Fried Walleye, Cherry Pie': A guide to Midwestern cuisine

Peggy Wolff, editor of 'Fried Walleye and Cherry Pie'.
Credit 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.

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Radio Made in Michigan
10:34 am
Wed November 27, 2013

Cranberry recipes you'll actually eat

MSU chef Kurt Kwiatkowski has cooked up some new ideas for cranberry sauce.
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.

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Radio Made in Michigan
12:09 pm
Thu November 21, 2013

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

Brian Polcyn specializes in charcuterie, which is the art of preserving food before refrigeration.
Credit 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.

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Radio Made in Michigan
11:32 am
Wed November 13, 2013

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

Credit 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.

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Radio Made in Michigan
12:18 pm
Tue October 29, 2013

Current State #190 | October 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.  

Radio Made in Michigan
12:12 pm
Tue October 29, 2013

Food innovation district aims to boost Mid-Michigan agriculture

According to the website of the Northwest Michigan Council of Governments, food innovation districts are local support systems of food-oriented business, services and community activities.
Credit 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.

Radio Made in Michigan
11:08 am
Mon October 21, 2013

Wild game always on menu for chef-turned-hunter

Wild foods expert Hank Shaw calls himself an 'adult onset hunter,' starting at the age of 32.
Credit 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”.

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Radio Made in Michigan
5:09 pm
Tue October 1, 2013

Michigan food hubs seek to make local food more accessible

'All food hubs are a bit different,' says Rich Pirog, senior associate director of MSU’s Center for Regional Food Systems.
Credit 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." 

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Radio Made in Michigan
12:41 pm
Fri September 6, 2013

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

'Moo Cluck Moo' in Dearborn Heights starts its employees at $12 per hour. It's not precisely a living wage, but significantly higher than Michigan's minimum wage, which is $7.40 per hour.
Credit 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.

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Radio Made in Michigan
12:34 pm
Tue August 6, 2013

How Whole Foods might affect similar local businesses

The East Lansing Food Co-op began in the 1970's with about 30 members, and now boasts more than 3,500.
Credit 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.

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Radio Made in Michigan
5:21 pm
Mon July 29, 2013

Examining food security in Detroit, Lansing

Detroiters can find fresh produce and meats at the Eastern Market.
Credit 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. 

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Radio Made in Michigan
1:37 pm
Fri June 14, 2013

For the Abood family, food triggers memories on Father's Day

Maureen Abood with her father, Camille, who passed away on June 27, 2000.
Credit 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. 

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Radio Made in Michigan
1:29 pm
Thu May 30, 2013

New exhibit offers a peek into Lansing's culinary past

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. 

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Radio Made in Michigan
1:46 pm
Fri May 24, 2013

'Food for Thought' is newest addition to local food truck scene

The "Food for Thought" food truck debuted on MSU Campus on March 25.
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.

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Radio Made in Michigan
2:32 pm
Mon May 6, 2013

Red Haven to host Anthony Bourdain for VIP event

The Red Haven restaurant in Okemos will host a VIP event with Anthony Bourdain on Tuesday.
Credit 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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Radio Made in Michigan
1:31 pm
Fri April 26, 2013

Current State #75 | April 26, 2013

The MSU main library is home to the worlds largest library comic book collection, attracting people from around the globe.
Credit Emanuele Berry

 

Today on Current State: Lansing native Maureen Abood explores her Lebanese culture through writing and food; a researcher penetrates the murky world of  organ trafficking; and MSU Library's world renowned comic book collection. 

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Radio Made in Michigan
1:16 pm
Fri April 26, 2013

Writer Maureen Abood explores Lebanese heritage through food

Lebanese food staples include a traditional homemade yogurt cheese, called labneh, with bread, olives and fresh vegetables.
Credit Emanuele Berry

A few years ago, writer, photographer and chef Maureen Abood quit her job, left Chicago -- where she lived for 14 years -- and moved to San Francisco to follow her passion and attend culinary school.  

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