Food

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.


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.

UM study: fast food may be addictive

Mar 27, 2015
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.

Seafood Summit explores future of Michigan aquaculture

Mar 10, 2015

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.

Study: eating right may not do right by environment

Dec 12, 2014
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.

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