Making it in Michigan photo
Courtesy photo / MSU Product Center

If you like specialty foods and supporting Michigan-made products, the Making it in Michigan trade show is right up your alley. The MSU Product Center hosts the event, which will be at the Lansing Center tomorrow. We find out more from director Chris Peterson.

Food writer, chef, and photographer Maureen Abood.
Rosewater and Orange Blossoms

November is right around the corner, and as the weather is getting cooler, you might be thinking about warming up your kitchen with some new fall recipes. Michigan native Maureen Abood will join us to talk about what foods are seasonal right now and share some fall dishes for you to try at home. 

A few years ago, writer/photographer/chef Maureen Abood quit her job in Chicago and moved to San Francisco to follow her passion and attend culinary school.  

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 South” came out over the summer. It’s  part of a planned food history series from the MSU Press. Current State’s Melissa Benmark spoke with author Helen Zoe Veit of the MSU History Department.

Rebecca Grumet photo
Courtesy photo / Courtesy MSU Department of Horticulture

The debate over genetically modified organisms have centered on health issues and the possible impact on the environment. Dr. Kirk Heinze of Greening of the Great Lakes talks about GMO's with Dr. Rebecca Grummit of the MSU Department of Horticulture.

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.