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.

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

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".