Food

'Gourmet' program connects wild game to dinner table

Jul 15, 2014
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.

New MSU project expected to help create thousands of Michigan jobs

Apr 10, 2014
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.

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.

Global food fraud: What's on your plate?

Mar 12, 2014
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.

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.

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.

Cranberry recipes you'll actually eat

Nov 27, 2013
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.

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

Nov 21, 2013
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.

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

Nov 13, 2013
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.

Current State #190 | October 29, 2013

Oct 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.  

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.

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