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".
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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."
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.
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.
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.
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.
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.
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.