ediblewow summer 2013 no. 23

Member of Edible Communities

The story on local food in Southeast Michigan l No. 23 Summer 2013

edibleWOW

edibleWOW

TM

Eating Local at a Tigers Game

A Visit to Cooks Farm Dairy

Refreshing Summer Recipes

2 EDIBLE WOW SUMMER 2013 EDIBLE WOW SUMMER 2013 3

The Bahn MoVietnamese Chicken Sausage from Detroit’s Corridor Sausage Co., The Brinery’s pickled carrots, fresh cilantro and mayo grilled on a soft bun.

422 Detroit St. • Ann Arbor, MI 48104 • Open daily 7am-10pm 734.663.DELI (3354) • www.zingermansdeli.com

Davey’s Deep Purple Cajun Tasso ham with The Brinery’s Storm Cloud Zapper (Michigan green cabbage, Michigan red beets, fresh ginger root, sea salt), swiss cheese and mayo, grilled on a paesano roll.

Introducing new sandwiches, desserts and other fun foodie finds to the Deli menu. Stop by and give them a try! Check out two of our new favorites:

the bahn mo

We’ve teamed up with the folks at Peppalo Stone Ground Chocolate in Tecum-seh, Michigan to bring you two new gelato flavors! Peppalo makes exception-ally tasty chocolate bars in very small batches, and their bars are unconched, which gives them a unique crispiness. We find that unconched chocolate is just perfect for gelato, as it maintains a lovely texture when added.

with PePpalo Chocolate

3723 Plaza Dr. • Ann Arbor, MI 48108 (734) 929-0500 zingermanscreamery.comSun-Fri: 9am-7pm · Sat: 8am-7pm

STONE-GROUND & SMOKEDOur rich, Dark Chocolate Gelato base with smoked almonds & chunks of stone-ground, smoked Peppalo chocolate

STONE-GROUND & SALTEDTo make this gelato we start with our Roadhouse Vanilla, then add some caramel and chunks of stone-ground, salted chocolate from Peppalo

CELEBRATE THE FRESH FLAVORS OF THE

SUMMER SEASON

SPECIAL DINNERS SELL OUT FAST – RESERVE TODAY! CALL 734.663.3663 OR

VISIT ZINGERMANSROADHOUSE.COM

CELEBRATE THE FRESH FLAVORS OF THE

SUMMER SEASONBOURBON TRAIL BBQ DINNER Wed, July 10 • 7pm $55/person Join the Roadhouse as we travel down the Bourbon Trail, located in the heart

of Kentucky.

THE CATTLE DRIVE TO CHICAGOWed, July 31 • 7pm $50/personChef Alex is exploring the path of the cattle drive, celebrating BBQ found from Texas to Chicago.

CORNMAN FARMS DINNER Wed, Aug 14• 7 pm • $50/person The first Cornman Farms’ dinner of the year, this menu will be filled with fresh vegetables and feature meats from the farm.

CORNMAN FARMS TOMATO DINNER Tues, Aug 27 • 7pm • $55/person Easily the highlight of the farms’ season, this dinner showcases the best of the tomato season.

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food for thought edible WOWPublishers

Kate & robb harper

executive editorchris hardman

Food editorPam Aughe, r.d.

lAyout And designsusanne dudzik

coPy editorsusanna cantor

Web MAnAgerJessie harper

Writersnan bauer l cara catallo

Jody helme day l nina Misuraca ignaczakKrystal Johns l Annette Kingsbury

Maria raynal

PhotogrAPhersJenna belevander l lisa dunlap

Jacob lewkow l Amy sacka l carole topalian

reciPe contributorsPam Aughe, r.d. l travis Fourmont

chef christopher Franz l chef Phil Joneschef Mark Miller l Joe robinson

chef Frank turner

subscriPtionsJulie Blom

internJohn McKenna

Advertising sAlesnancy Faralisz: [email protected]

robb harper: [email protected]

contAct usedibleWoW

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“Summer’s here, I got my rubber sandals, got my straw-hat, got my cold beer…. I’m just glad

that it’s here.” —James Taylor

Summer is an exciting time for food lovers here in Michigan. With the growth of the local food movement and the new

farmers’ markets springing up in communities all over our region, we Michiganders have a reason to celebrate: good local food! Every week our farmers are bringing their produce to us. All you have to do is seek, and you will find farmers that want to share their passion for local food. We are so fortunate to be living in a region where we have fresh water and the ability to grow food that feeds the nation. This summer you will find many communities having Farm to Table Dinners. What better way to enjoy the summer than to break bread with friends and family, meet the farmers and chat with the merchants? Who knows, you may even want to start you own garden. We can speak from experience, growing is great—sharing is fabulous. We here at edibleWOW are proud of the stories we tell, the people we have met and the ability to share them both with our readership. Our hope is that you will do the same. Get in your car and drive to a farm, go to a dairy, ask to watch bread being baked. You will be amazed at these folks and the joy they get from making food for you. We thank all of our advertising partners who have made it possible for us to bring this magazine to you for five plus years now. As we said years ago, “Don’t be shy. Tell us what you think.” Because you know we are not, and we will continue to invite you to celebrate Southeast Michigan’s food shed season by season.

—Kate& Robb HarperPublishers edibleWOW Magazine

detroiteasternmarket.com

July 9th – October 29th

+ November 26th

9AM – 3PM


2013

Cover photo by Jacob LewkowContent page by Amy Sacka

summerJuly, August, September

edible WOW

Features14 Gelato

24 It Takes a Village to Reduce Hunger

28 Eating Local in the Ballpark

Departments8 Notable Edibles

20 Liquid Assets

32 Cooking Fresh

34 In the Kitchen

40 Feeding the Community

42 Farm to Plate

45 In the Spotlight

“it’s amazing what you can do when you pull people together”p. 24


notable edibles

Online CSAtucked between lapeer and north branch, Marian listwak’s White Pine Farm blends quietly with the rest of the

old farmhouses and fields that dot la-peer county’s countryside. chickens scratch, chatter and feed on greens. old radio Flyer wagons wait patiently in a row, now used for farm tasks rather than child’s play. inside the barn is a flurry of activity, as volunteers pack boxes of local pro-duce and other goods for customers of the online csA Farmers’ Market. The online community supported agricul-ture market is a group of growers and producers from small family-owned and operated farms in southeast Michigan. some are certified organic and some are merely certified naturally grown, but all use organic practices and all products are genetically modified organism-free. The market has been in operation for about six years. When the market is “open,” custom-ers visit the website, csAFarmersMar-ket.com, browse what is available and place an order. There are specific days, times and locations where orders can be placed and picked up, and payment is

made at that time. unlike other csA programs, this on-line market allows consumers to pur-chase only the items they want, and

there is never any commit-ment. There is no member-ship fee to sign up, but 7% of the order total is charged as a distribution fee. Available products vary based on season, but they include baked goods, dairy products, eggs, dry beans and grains, flour, fruits, vegetables, meats, honey, maple syrup, herbs and spices,

pet supplies and bath and beauty items. Thanks to the addition of hoop houses on a num-ber of the farms, the grow-ing season has expanded and fresh, local produce is now available to the on-line market’s customers through the winter. list-wak has four hoop houses where she grows greens such as kale, bok choy, lettuce and kohlrabi, herbs and cool-weather-loving vegetables such as beets. The concept of an online market has proven to be a benefit to customers and farmers alike. “The customers get local, organic, fresh stuff without having to go from farm to farm,” listwak says. “They can just order it in one place and they can actually visit the farms if they want to know more about growing practices.” in some cases, the produce might be

harvested only one day before the cus-tomer gets it. Aside from growing it yourself, it doesn’t get much fresher. listwak’s 80-acre farm is a growing and distribution site for the market, and she says people can come right to the farm to pick up their order, see where their food comes from and get to know the growers. They can even volunteer to help out for a reduction in what they pay. There are growing and pickup loca-tions throughout genesee, lapeer and oakland counties. —Krystal JohnsCSAFarmersMarket.com

Carted Awayrestaurant aspirations. lemonade stand budget. That was the dilemma faced by Paul Kessenich, math lecturer at univer-sity of Michigan and owner of darcy’s cart. but he was determined to get tasty, locally sourced food to people at a rea-sonable price. Though Kessenich didn’t grow up dreaming of his own bistro, his pas-sion for home-grown food began early. “When i was five and i’d visit my grand-mother, she would bring home these in-credible-tasting Michigan-grown straw-

berries. And i can remember thinking, why isn’t everything we eat from Michi-gan? it just made sense.” but finding a way to deliver that food at prices both he and his customers could afford took some creativity. “in santa barbara, where i went to grad school, there was a taco cart and people would flag it down,” says Kessenich. “My friend dar-cy mentioned that food cart businesses were taking off in other cities, like Portland and san Francisco.” Kessenich decided to give it a shot, naming his cart in her honor, and began serv-ing breakfast burritos at the Ann Arbor Farmers’ Market in late 2010. “A tortilla is like a plate,” he says. “Any-thing you can load onto your plate for breakfast—eggs, sausage, potatoes—you can roll into a burrito and eat on the go.” in spring of 2011, Mark hodesh, own-er of downtown home and garden on s. Ashley street, decided to open an out-

door food courtyard in the alley behind his store. Though hectic—at this writ-ing, eight carts share the alley and the kitchen space—it’s been a great home for darcy’s. expanded hours meant that Kessenich and his sous chef, cidalene henry, could grow the menu accordingly; behind the scenes, Kessenich’s wife Jenille boston designed the website, logo and created the look for the new menu. “With the farmers’ market breakfasts, we were using what was available and in season,” says Kessenich. tortillas from la Jalisciense tortilla Factory in detroit serve as blank can-vasses for tacos and burritos limited only by what’s local and in season—and imagina-tion. one current hands-down favorite is the Michigan whitefish taco, which features the fresh-water fish with a crunchy vegetable slaw,

a chipotle cream sauce and local garlic. “There are absolutely no ties to Mexico,” he says. “in fact, our food philosophy is more French and italian in that it’s take great ingredients and don’t do too much to them. And the ingredients change constantly; we’ll have asparagus on there

when it’s prime time for that, and the slaw might have beets.” true to his original mission, Kessenich stays local. tantré Farms in chelsea pro-vides organic potatoes as well as tons of veggies, including kale, beets, chard and tomatoes. Product also comes from goetz Farms, garden Farms, Kapnick orchards, calder dairy, grazing Fields cooperative and The brinery. Meat from local small-scale farmers supplies

the other fillings. There’s a roving cart as well; keep an eye peeled at different Ann Arbor events, Wolverine brewing and the farmers’ market. A darcy’s burrito is the ultimate quick fuel. When it tastes this good, it can also be an inspiration. —nan bauerDarcy’s Cart: At Mark’s Carts, 211 W Washington, Ann Arbor; M–Th 11:30am–2:30pm F–Sat 9am–2:30pm; 734-224-222; DarcysCartaA.com

Chips and SalsaWhen the chips are down, it’s time to make salsa. For the schwager family, salsa was the solution when lydia Alcala-schwager’s husband lost his job at the height of the recession in 2008. As employment prospects dimmed, the family reviewed its options and decided to launch Aunt nee’s Fresh salsa Mix, which lydia cre-


ated in 2006 as a hobby and homage to her love of homemade Mexican cuisine. The family sprang into action, bring-ing it to farmers’ markets, arts-and-crafts

festivals, street fairs and mom-and-pop shops—doing everything they could think of to make the business a success, pay the mortgage and put food on the table. today, son Patrick schwager runs Aunt nee’s, which has expanded to in-clude tortilla chips and guacamole mix. The family’s line of products is now available in places such as eastern Mar-ket, the dearborn Farm Market and 45 Michigan Kroger stores. What makes Aunt nee’s different from other salsa mixes? According to Patrick: “Most of the mixes out there pulverize their ingredients, but we don’t, which means we don’t need to add fillers, cak-ing agents or other processed ingredi-ents.” Aunt nee’s is made from a range of seasonings, he says, including onion, chili powder, natural lime powder, lime oil, cilantro, sea salt and toasted, sea-soned garlic. schwager operates a kitchen in West-land, where his team hand-measures and packages the salsa and guacamole blends into mild, medium and hot mixes. he sources some of the seasonings from red goose spice company in sterling heights, and makes a point to buy local

whenever possible. to make the salsa, he says, just add the mix to fresh or canned chopped toma-toes and whirl in the blender—a few

pulses for chunky or longer for a smooth texture. it can be used as dip for chips or in any recipe calling for salsa. c u s t o m e r s tell the family they enjoy experiment-ing with the blend—using heirloom or homegrown tomatoes

as a base, adding fresh lime juice or zest, fresh-chopped cilantro or even black beans and roasted corn. “We’ve found our customers appre-ciate how easy it is to use the mix, but some of them want to put some extra effort into it, because when you make something yourself it feels good,” Patrick says. These days, Patrick’s parents are gain-fully employed in other fields and liv-ing in garden city. As for Aunt nee’s, which is the nickname lydia’s nephew gave to her as a boy, schwager hopes to significantly expand the company’s

product line, as well as move into new markets in and outside of Michigan. While schwager, a business gradu-ate from university of Michigan, never anticipated he’d be running the family

business, he says he loves the challenges and bringing his mom’s recipe to others. “so many people helped us along the way,” he says. “i had great mentors and coaches who taught me about sales, ac-counting and so many other things. We wouldn’t be in this position today if they hadn’t.” —Maria raynal

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to the uninitiated, the first bite of italian gelato is like a revelation. With a creamy, but light mouth feel and rich, dense flavor, it can leave anyone who has spent a lifetime

consuming standard American ice cream feeling a little well, like they’ve been duped. “if you let it melt, it holds its shape,” says chris corrado about the gelato served at bommarito’s bakery in st. clair shores. corrado is the granddaughter of Jim bommarito, who founded the Jim bommarito bakery dolceria-Palermo in 1925 at Joseph campau and Mullet in the heart of detroit’s italian neighborhood. The bakery moved to its current location of st. clair shores in 1961. like so many other southeast Michigan italian immigrants, bommarito emigrated from terrasini, sicily, a small town on the Mediterranean coast just west of sicily’s capital, Palermo, in the early 1920s. lured by jobs in the automotive industry, bommarito instead launched a successful italian bakery business. That business is still in operation and is now run by his grandchildren. bommarito’s gelato is actually spelled “gelate” and is pronounced

Gelato

“jeh-lah’-dee” in old sicilian dialect. gelate is based on a very old recipe brought by bommarito from sicily when he emigrated. un-like more contemporary forms of gelato, bommarito’s gelate has a much higher fat content than standard American ice cream, ac-cording to corrado. two varieties are available: vanilla with toasted

almonds, and chocolate with a hint of cinnamon (whole cinnamon sticks are incorporated into the mix). The gelate is sold in frozen bricks for slicing. Piera giannola, proprietor of dolce gelato café, also hails from terrasini. giannola opened the dolce gelato in partnership with vince & Joes gourmet

Markets, a family-owned italian produce chain with stores in shelby and clinton townships. dolce gelato is offered in-store at the shelby township vince & Joes’ location and in a separate storefront a few doors down from the clinton township store. “We use all fresh fruit and nuts from vince & Joes, make our own hazelnut paste and hand-make every batch in our kitchen,” says giannola, who speaks with a thick sicilian accent. dolce gelato is a contemporary italian gelato, served slightly

Frosty Italian Treat Has a Decidedly Local Flavor

By Nina Misuraca Ignaczak

Photos by Amy Sacka

Dolce Gelato is a contemporary Italian gelato, served slightly unfrozen with

tiny spoons.

Gelato cup with all the fixings from Dolce Gelato Cafe'


e W

unfrozen with tiny spoons. The gelato, according to giannola, has less fat than American ice cream and is heavier; because less air is incorporated into the mix, a denser, yet lighter and creamier product results. The clinton township dolce gelato store, which opened in 2003, evokes a sleepy italian café. older italian couples and groups of men sip cappuccino and espresso at small café tables, banter in italian, read the Italian Tribune (a local italian-language newspaper published in Macomb township) and watch italian futbol on the television. The store offers several authentic gelato flavors like noc-ciola (hazelnut), tiramisu (based on the espresso and mascarpone dessert), setteveli (named after the traditional Palermo “seven-veils” layer cake with chocolate, hazelnut and cream) and cassata (with candied dried fruit and nuts). Also offered are nutella crepes and a variety of italian baked goods, which can be special-ordered. but lest you think Michigan gelato is an entirely traditional ital-ian phenomenon, a trip to Zingerman’s creamery in Ann Arbor will quickly disavow you of that notion. like they do with so many of their products, Zingerman’s is taking gelato in an entirely new direc-tion, infusing a traditional sicilian product with some decidedly local Michigan flavors.

“We trained in sicily, and use the traditional sicilian recipe as a guideline for all our flavors,” says Josh Miner, who has been in charge of gelato at Zingerman’s creamery since it opened in 2001. “but we try to focus on Michigan fruits and other Michigan products,” he says. Miner also sources dairy ingredients locally, procuring milk from calder dairy and cream from guernsey Farms dairy. Zingerman’s has received a lot of attention in particular for its Paw Paw gelato. The pawpaw (Asimina triloba) is a small fruit-bear-ing tree native to riverine floodplains in north America. The plants bear a fruit that is similar to a banana in flavor and consistency and represent the only temperate variety of a tropical plant family. The largest edible fruit in the temperate region, its popularity with forest animals make it very difficult to find in the wild. it was never widely cultivated, but recently local farmers have begun to experiment with growing it. “We developed a relationship with a pawpaw farmer about 10 miles from our store,” says Miner. “We buy a good portion of his crop, and since no one processes it, we process it ourselves, freezing the pulp. it’s such a unique flavor,” he says. Zingerman’s Paw Paw gelato is offered year-round at the henry Ford Museum’s Michigan café, which features all manner of Michigan-based delicacies.

other Michigan-inspired gelato flavors include a chocolate balsamic strawberry with Michigan strawberries macerated in a bal-samic reduction and folded into a chocolate gelato; a honey gelato with local Michigan honey; a maple pecan with Michigan maple syrup; a raspberry sorbet with Michigan raspberries; and a blueberry sorbet with Michigan blueberries. Miner also partners with Michigan food producers, featuring a peanut butter gelato with grand rapids-based Koeze’s cream-nut peanut butter and a smoked-chocolate and almond gelato with boulevard Market in tecumseh. The ultimate goal is to create a freestanding Zingerman’s gelateria in Ann Arbor. For now, visitors to the production facility can peek behind the glass to get a glimpse of Michigan-inspired italian gelato making in action.

Bommarito’s Bakery: 21830 Greater Mack; St. Clair Shores 586-772-6731, BommaritoBakery.comDolce Gelato Cafe: 41870 Garfield Rd., Clinton Township 586-226-8058Zingerman’s Creamery: 3723 Plaza Dr., Ann Arbor; 734-929-0500 ZingermansCreamery.com

Nina Misuraca Ignaczak lives, writes and eats in Rochester, Michigan.

From left to right: Julia Vitale gelato maker, Piera Giannola, owner and Aurora Batri professional scooper

Take it Forward.™ Blues, Brews& BBQGreenfield Village | August 8th 6:30pm-9:00pm

Get set for amazing flavors, local ingredients, hand-crafted Michigan brews and the sounds of the Front Street Blues Band. The soulful taste of summer takes place in America’s Backyard. And you’re invited.

Join us August 8th as the sun sets in Greenfield Village. Visit thehenryford.org/BluesBrewsBBQ or call 313-982-6001 today.

Photo: Nicole Rupersburg of Eat It Detroit

®

32825_THF_EdibleWOW_June_APPROVED.indd 1 5/24/13 11:30 AM

Chris Corado, owner of Bommarito Bakery


Top right photo: Dave Mancini

liquid assets

the line stretches outside cook’s Farm dairy in ortonville, but no one seems all that irritated to wait in the 80-degree sun for a

refreshing scoop or two of ice cream. even 4-year-old

Anthony del Pup patiently waits his turn. since the arrival of

summer-like weather, his mother brings him about once a week

from their clarkston-area home.

Utterly Fresh “he would come more often,” catherine del Pup says with a smile, gesturing toward her son, who likes a straight vanilla scoop on a cone. she describes the ice cream as richer, sweeter than others and the best around. “it’s the experience too. We get to go around to see the cows back there.” cook’s is one of only a handful of Michigan dairies that are producer-handlers where the cows are pretty much right there in the plant. The dairy can jug up to 1,000 gallons of milk an hour, and

By Cara CatalloPhotos by Jacob Lewkow


slow churns at least 1,600 gallons of ice cream a week to keep up in the summer. The place, complete with a sweet little drive-through window for non-scoops, is so All-American that Kid rock filmed part of his born Free video back in the field. And, as of June, it is the only dairy farm in oakland county producing milk, says farm owner and dairy president clark cook. “My grandparents started milking cows in 1933. so, every day, twice a day for 80 years someone’s milking,” cook says. “We’ve been going at it that long, making some changes, but basically the same. We do a good trade: Most of the work’s in the morning. We sell in the afternoon.” cook’s grandfather, clark Miller, decided he could profit more from selling corn for $2.30 a bushel instead of selling cars at his dad’s dealership, ben Miller Ford, which at the time was located at what is now rudy’s Market in clarkston. in 1958, Miller hired neighbor John cook to rebuild the barn after it burned down. before long, cook was smitten with Miller’s daughter, sally, and by the end of the year they were married. “he met my mom, and then he never left,” says cook, who finished Msu in 1979 with a degree in dairy science. The third-generation farmer set his sights on processing the milk on site rather than continuing to send it off the farm via tanker to be pasteurized, homogenized and sold elsewhere. on February 16, 1982, the plant was up and running, changing the nature of their business by bring-

ing consumers to the farm. “We sold our first gallon of milk that day,” cook says. “That’s when we started selling to the public.” now they sell directly to consumers, and to select local stores, says cook, who lost both his dad and his grandfather in 1993. eighty-five percent of the milk sales are for skim and 2%, while the rest is whole milk. back when they started, it was the other way around, says cook. “sixty cows produce more milk than people have any idea. We do keep the economy going in the area,” cook says. “We sell about 45,000 gallons of ice cream a year. 3,000 gallons of milk a week. Memorial day to labor day between seven and 10 at night we’re slammed.” on a busy summer’s day 1,400 people might visit the farm. The picnic pavilion fills with visitors enjoying their ice cream before it melts, while others walk around to see the young stock and the pigs, the latter of which act as the farm’s garbage disposal. As for the ice cream, plain and simple vanilla is the top seller, says cook, with butter pecan and “tractor trails,” vanilla ice cream with chocolate-covered truffles and fudge ripple, following in popular-ity. cook himself is partial to the “cow pie” flavor of double dark chocolate, chocolate-covered cashews and caramel. “i make a sundae out of it and put our hot fudge on it,” he explains, adding that the farm goes through eight to nine gallons of

their own “grandma’s hot Fudge” a weekend just atop the sundaes. Flavors aside, one secret to the dairy's rich flavor is its high butterfat content. “The more butterfat the better,” says cook. “We use all the cream we produce. All the health-conscious people getting skim and 2% milk, we sell it back to them in the ice cream.” The ice cream is also vat-pasteurized, a slow-churned process that takes significantly longer—four to five hours compared to 25 seconds—that “makes it better,” says cook. “it’s a lot of work,” cook explains. “There are a lot of things we do different. you put good things in, you get good things out.” last year, on the 30th anniversary of the pro-cessing plant, cook’s introduced a new 1½-quart container—called a “sqround” for its rounded-square shape—because the previous plastic containers were becoming cost-prohibitive. each sqround costs $6. other dairy items run $2.75–$3.75. holiday favorite eggnog is $7. And for $5 a person, cook’s offers pre-arranged group tours for 20 people or more, available every month except october when customers instead take hayrides to pick pumpkins in the 10-acre pumpkin patch. That experience has all the trappings of autumn, except one thing. “of course we have chocolate milk instead of cider,” says cook with a smile.

Cook’s Farm Dairy: 2950 Seymour Lake Rd., Ortonville; 248-627-3329.

Cara Catallo is a frequent contributor to edibleWOW Magazine.

My grandparents started milking cows in 1933.

So, every day,twice a day for 80 years

someone’s milking.

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A patch of earth tucked between industrial build-ings alongside a busy freeway seems an unlikely

spot for a garden. But when hunger is the issue, just about any piece of clean, fertile ground will do. That’s how the Brighton Community Garden came to be. now in its fourth year, the garden grows on land leased for $1 a year from the owners of brighton nc Machine in green oak township. last year, volunteers put in 1,400 hours cultivating 1½ acres. While some rows are rented by individuals for their own use, “all the rest goes to our hunger-ending efforts,” says Kay simmons, a part-time gleaners community Food bank employee who manages the garden. in 2007, the Michigan blueprint to end hunger found that in livingston county, a person living in poverty missed an average of 10.81 meals per week. The county’s overall meal gap was 51%

or more than five million meals per year. by comparison, in Wayne county the meal gap was 29%. in response, a coalition of nonprof-its, government agencies, businesses and other community members came together in 2008 to form the livingston hunger council. Members include gleaners, the salvation Army, united Way and many church and civic groups. its mission is nothing short of ending hunger in livingston county. Why were the numbers so high? “There were a lot of reasons,” says donna gehringer, community investments director for livingston county united Way. “in this county, a lot of people had never needed help before and didn’t know where to go [to get help].” of-ten, they turned to their church or a local food pantry. The hunger council’s strategy involves optimizing participation in federal food programs, education on healthy food and financial choices and a network of 12 gardens. gardens bring a healthy, fresh dimension to what has traditionally

been available through food programs. What’s usually found in food pantries is shelf-stable—canned or otherwise packaged—or rescued, such as leftover baked goods. “it’s the day-old, the damaged, so its shelf life is incredibly short,” simmons explains. by adding gardens to the mix, “this gets us fresh [foods], a larger variety and we know when it’s coming in.” Predict-ability is important, she says. “everybody who’s having food insecu-rity isn’t always having a food emergency.” simmons, who grew up on a small farm north of Ann Arbor, was a gleaners volunteer before she was hired to manage the community garden network. of the 12 gardens, 11 are hosted by community partners, such as 4-h. simmons works the brighton garden, which is the largest: 24 rows, each 150 feet long, plus 17 50-foot rows rented to individual gardeners. There’s no shade, no shelter; volunteers are completely at the mercy of the weather. simmons jokes that her “office” last year was a pile of discarded wooden crates stacked on a

nearby parking lot. tools came from a tool drive, seeds are donated and her dad has used his restored antique tractor to do the tilling. There is irrigation and an eagle scout made compost bins. This year a shed and picnic tables are scheduled to be built, thanks to eagle scouts and the local rotary club. simmons plants what she calls micro niches. “in our community, we’re still very much all about the four or five vegetables they eat. My personal philosophy is, i’m spending time and energy to grow what they want.” but she likes to introduce new things and offers tastings for those unfamiliar with the product. “People will come out and say, ‘i never knew there were these purple beans.’” last year pumpkins were planted, and simmons partnered with the brighton high school honor society to sell them at halloween. she plans to do that again this year. “i always try to find organiza-tions that would like to partner with us,” she says. groups help with organized planting days and tear-downs; individuals stop by to help

It Takes a Village to

Reduce Hunger

By Annette Kingsbury

Photos courtesy of Livingston Hunger Council

Gardens bring a healthy, fresh dimension to what’s usually found in food pantries.

Volunteers from 2/42 Community Church of Brighton


during the regular hours simmons keeps at the garden. “it’s meant to be fun and interactive,” she says. “People keep coming back. i have groups scheduled for the rest of the year.” The results are impressive. last year, 17,000 pounds of food were raised in the 12 gardens. The goal this year is 20,000 pounds. “you feel like it’s a small contribution, but it adds up really fast,” she explains. The 2009 edition of the blueprint to end hunger found that things are improving for livingston county’s poor, and the hunger council reports the hunger gap was reduced by almost 77% by the end of 2010. “We didn’t do that all ourselves,” gehringer says. “There were a lot of things that were helping.” she credits the state of Michigan, which made it easier to apply for assistance when the recession hit. but she also credits the hunger council, which improved services to the community at a grassroots level. “it’s amazing what you can do when you pull people together,” she says. now, though, there is still room for improvement. “We are looking to be certified hunger-free,” simmons says. “We are basically there after three years of effort.”

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beyond just food, the gardens have raised awareness about hunger in the community, increased the volunteer base and brought people together who might have otherwise never met, gehringer says. “everybody cares about this need,” she says. “Things are starting to spread and people are starting to hear about them.”

Annette Kingsbury is a freelance writer and regular contributor to edibleWOW.

Volunteers working on Eagle Scout compost bin project

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but as the editor of a local food magazine i am always interested in who produces the food we’re buying and where they are from. The more i researched, and the more i ate, i be-gan to realize that one of the largest venues for Michigan foods is indeed comerica Park. having a hot dog at the ballpark is almost obligatory. The most famous of all hot dogs, the ball Park Frank,

Eating Local Ballpark

made its debut right here in detroit. in 1957 the owner of the tigers chal-lenged local sausage makers to create the ideal ballpark hot dog. hygrade Food Products corp., a detroit-based meatpacking company, answered the call and baseball history was made. Although ball Park Franks are no lon-ger made in detroit, their tie to the tigers remains. The ideal vessel for the hot dog had already been in use at the park in the form of soft, white hot dog buns. brown’s bun baking company in detroit has been baking buns for tigers fans since the 1930s. The buns are also used for Winter’s sausage, the official sausage of the detroit tigers. This family-owned company was started in 1951 by a german immigrant and master sausage maker

named eugene Winter. his daughter, rose Mary Wuerz, runs the company today. Another Michigan company, garden Fresh gourmet, sells chips and fresh salsa in the ballpark. From humble beginnings in Ferndale,

By Chris HardmanPhotos by Kate Harper

at t

hePhotos on opposite page: Executive Chef Mark Szuberczak,sisters Taylor & Paige Hammer from Lake Orion

The writer's daughter enjoys local cotton candy

As a faithful detroit tigers fan, i have been known to

purchase my share of ballpark food. it’s one of the only places i’ll let my kids eat cotton candy and one of the few places you’ll see me munching on a hot dog on a white bun.


Jack and Annette Aronson have created a top-selling brand that is sold throughout the country. not only has the company received awards for taste and freshness, garden Fresh has also been recog-nized for its commitment to Michigan’s economy and to helping other small businesses. comerica even has local pizza makers. little caesars has six stands in the park. The well-known pizza franchise is owned by ilitch holdings, the same company that owns the tigers. When Mike ilitch, who once played shortstop for the tiger’s farm system, purchased the detroit tigers in 1992, his baseball dreams came true.

For the gourmand, the exclusive tiger club offers a scratch kitchen utilizing local produce when possible. regional executive chef Mark szubeczak’s enthusiasm for good food sets the stage for this upscale venue. The menu varies from game to game, but fresh-ness and quality stay the same. A beautifully appointed cheese table features house-made bread and a rotating selection of cheeses—from Michigan and beyond—displayed on cutting boards in the shape of the Michigan mitten. Fresh smoothies and sushi are prepared in front of waiting fans. A baseball game wouldn’t be complete without at least one or two

snacks. My kids always go straight for the cotton candy and now that i found out the candy is spun on site, i can’t use “it’s not local” as a reason to say no. As a matter of fact, many of the snacks are from local companies. nuts come from germack Pistachio company, located on russell street near eastern Market. The popcorn comes from the detroit Popcorn company on telegraph road in redford township. And the exclusive tiger traxx ice cream comes from a 118-year-old creamery on the west side of the state. hudsonville creamery introduced the limited edition tiger traxx to fans last year. imagine vanilla ice cream infused with choc-olate-covered pretzel baseballs and thick fudge swirls. According to hudsonville sales and marketing lead randy stickney, the flavor was so popular with park-goers that the creamery was unable to keep up with the demand. This year hudsonville has increased production and plans to offer the flavor at the park and at grocery stores until october or even november, “if the tigers do what i expect them to do,” stickney says. Also debuting last year, was the Michigan craft beer stand near the

When Mike Ilitch, who once played shortstop for the Tiger ’s farm system, purchased the Detroit Tigers in

1992, his baseball dreams came true.

standing-room-only section of the park. The stand features 26 local brews, 10 on draft and 16 in bottles. According to bob Thormeier, general manager of comerica’s concessionaire—delaware north companies—sales in that space went up 600% following the intro-duction of Michigan craft beers. The growing interest in Michigan specialty beers has created an entire generation of beer lovers who are faithful to their brands. beer comes from local breweries includ-ing new holland, bells, Atwater, Motor city and Arbor brewing. Thormeier points out that Michigan fans have supported the tigers during good times and bad, so the tigers simply want to give back. While i enjoyed tours and tastings, the rest of my family shivered in the stands enduring high winds, sleet and temperatures below 40°. Within an inning of returning to my seat, i was too cold to dance during the seventh inning stretch. As i pulled my hood up over my detroit tigers baseball cap, i saw hail falling into my bag of detroit Popcorn company popcorn. i turned to my family and whined, “There’s no hail in baseball!” but there sure is a lot of Michigan food in comerica Park.

Chris Hardman is the executive editor of edibleWOW Magazine.

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BUY LOCAL!EAT FRESH!

BE HEALTHY!

CHASS MERCADO

SOWING SEEDS GROWING FUTURES

facebook.com/detroitmarkets

2013 Detroit Community Markets

detroitmarkets.org @detroitmarkets

HAMTRAMCK FARMERS MKT

MELDRUM FRESH MARKET

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D-TOWN FARM STAND

Looking for healthy food in your neighborhood? Visit a Detroit Community Market! These community-based fresh food outlets include farmers’

markets, farm stands, mobile trucks, and food box programs. Detroit Community Markets (DCM) give shoppers across the city the chance to

buy affordable, fresh, regionally grown, and locally produced food.

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Erin Haver & Derrick Willis from Jackson


cooking fresh

Summer Pam Aughe, r.d.

the cost of food is rising. greater fuel costs, extreme climate changes and population growth are all partly to blame for this environmental,

health and budget crisis. in spite of this grim outlook, an economic opportunity is created for Michigan’s local growers as well as a cost savings for local buyers. shopping at your local farmers’ market can cut your food expenses. try these money-saving tips while shopping local: buy in season, visit markets late in the day and buy in bulk and preserve. get to know the market vendors to create community and grow the economy.

Field Fresh Produce AvailabilityJuneAsparagusedible FlowersFava beansgarlic scapegreens (lettuce, spinach, swiss chard, kale)green onionsherbs horseradish rootKohlrabiPeasPeppersradishesstrawberriestomatillosturnipsWild Mushrooms

JulyApricotsblackberriesblueberriesbroccolicabbagecarrotscelerycherriescucumberseggplantendivegarlicgooseberriesgrapesgreen beansMuskmelonhuckleberriesPeachesraspberriessummer squash (yellow, zucchini)

AugustApplesbeetscauliflowerceleriaccorncucumbersgrapesnectarinesonionsPearsPlumsPotatoestomatoesWatermelons

Grilled Bread Pudding with Plum and Rhubarb Compote

chef christopher Franz, The rattlesnake club, detroit

Compote½ cup orange juice½ cup brown sugar2 tablespoons honey2 tablespoons red wine2 teaspoon cornstarch½ teaspoon ground cinnamon½ teaspoon vanilla extract4 whole plums, pits removed and cut into 8 pieces4 whole stalks rhubarb, ends trimmed, strings removed and cut into 1-inch pieces

Bread Pudding3 large eggs1 cup buttermilk1 cup heavy cream½ cup sugar½ teaspoon vanilla extractPinch of salt1 (16-ounce) loaf French bread or brioche, cut into 1- to 1½-inch-thick slicesPowdered sugar (optional)

1. Preheat oven to 400°. coat a 3-quart baking dish with cooking spray.2. Whisk orange juice, brown sugar, honey, wine, cornstarch, cinnamon and vanilla in a large bowl until well combined. Add plums and rhubarb; toss lightly to coat. Pour into prepared baking dish and bake 25 minutes or until tender and bubbly. set aside.3. Preheat grill to medium-low and coat grill grates with an oiled paper towel.4. Whisk eggs, buttermilk, cream, sugar, vanilla and salt in a large, shallow bowl. 5. Place bread slices in egg mixture. soak 1 to 2 minutes per side. grill 2 to 4 minutes per side or until golden and cooked through. serve hot, topped with compote and optional powdered sugar.

Yield: 12 slices or 6 servings

Camille’s Primavera Pastachef Mark Miller, culinary expressions catering & little camille’s

by the bay, Mt. clemens and new baltimore

Pasta Dough3 cups all-purpose flour3 large eggs1 tablespoon olive oil1 teaspoon salt

Vegetables3 tablespoons olive oil1 large carrot, peeled and cut into ¼-inch slices1 small zucchini, cut lengthwise and into ½-inch slices1 small yellow squash, cut lengthwise and into ½-inch slices2 whole tomatoes, cored and coarsely chopped1 small head broccoli, cut into small florets3 cloves garlic, minced¾ teaspoon italian seasoning¼ teaspoon kosher salt⅛ teaspoon finely ground black pepper½ cup reserved pasta water4 cups baby spinach leaves¼ cup julienned fresh basil

1. Place flour, eggs, oil and salt in a mixer with a dough hook. Mix un-til dough forms a ball, adding water 1 tablespoon at a time until dough is smooth but not sticky. Mix on low for 10 to 15 minutes. Place dough in bowl sprayed with cooking spray and cover with a damp towel for 1 hour. cut dough in half and roll out each half on a very lightly floured surface to desired shape.2. heat a 6-quart pot of water to boil. Add salt to boiling water (if desired) and add pasta. cook 2 to 3 minutes or until pasta floats. reserve ½ cup pasta water and drain hot pasta.3. heat a 12-inch skillet to medium-high heat; add oil. Add carrot, zucchini, yellow squash, tomatoes and broccoli. cook for 5 minutes, stirring occasionally; add garlic. cook an additional 3 to 4 minutes and add italian seasoning, salt and pepper.4. Add cooked pasta, reserved pasta water and spinach to the vegetable mixture. stir until spinach is wilted; remove from heat. sprinkle in fresh basil and serve hot.

Yield: 4 servings

Cook’s Note: use a total of 6 to 8 cups of vegetables that are fresh and in season from your local farmers’ market.

Phot

ogra

ph: K

ate

Har

per

Honey Barbeque Sauce

Pam Aughe, r.d., Food editor, edibleWoW Magazine

1 (12-ounce) jar chili sauce12 ounces bell’s best brown beer⅓ cup Mindo chocolate Makers Miel de cacao¼ cup Melon Marmalade2 cloves garlic, minced

1. combine all ingredients in a large saucepan and bring to a boil. reduce heat to low and simmer for about 20 minutes or until reduced by ¼. 2. serve warm over grilled meat, chicken or seafood.

Cook’s Note: Miel de cacao is syrup created from the fruit that holds the seeds used to make chocolate. Made by Mindo chocolate Makers in dexter, Miel de cacao is also perfect for marinades, vinaigrettes and cocktails.

2 teaspoon prepared mustard2 teaspoons chili powder¼ teaspoon finely ground black pepper¼ teaspoon kosher salt


Jam Band of FlavorsBy Nina Misuraca Ignaczak l Photos by Jacob Lewkow

Chef Rigato’sin the kitchen

in the kitchen of The root restaurant & bar in White lake township, chef James rigato’s

body pulsates to thumping hip-hop music as his deft hands butcher a couple dozen culver ducks in short order. As he separates bone from muscle and trims fat, rigato plays dJ, first switching from hip-hop to a sweet, melodic folk band, and within two minutes, switches again, this time to Michael Jackson’s Bad album.

“Bad has ten “9” songs while Thriller has Billie Jean and Beat It, but the rest is filler. i hate filler music, just like i hate filler food,” says the 28-year-old chef. “i think you can go from hip-hop to folk, as long as it has soul,” he says. “i want anything with soul. i want to bite into an apple and then into a foie gras. i want to drink a beer, and then let me taste that new burgundy. We cook like a jam band.” capturing the contrasts and diversity of Michigan’s local food landscape is at the core of rigato’s culinary philosophy. “Why should it be all one dimension-al?” he asks. “life isn’t one-dimensional, music isn’t one-dimension-al, and food sure isn’t one dimensional.” rigato has received prodigious acclaim since The root opened in 2011. he was the only Michigan chef of 100 nominees for Food

Photo opposite page:The Root's famous Fried Bologna sandwich

Above: Chef James Rigato


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& Wine Magazine’s People’s best new chef Award in 2012. The detroit news named The Root one of the best new restaurants in 2011, and the Detroit Free Press named it 2012 restaurant of the year. That’s a lot of praise for a strip-mall joint in a sleepy far-flung detroit suburb. “We’re a local restaurant,” says rigato, a graduate of schoolcraft college’s culinary Arts Program. “We love our locals. i didn’t open a restaurant in White lake to make people drive, i opened it because i love this town and the people here.” but drive they do, from all over the state, for food that is simultaneously inspired and unpre-tentious. rigato takes local very seriously. The root menu features Michigan lake trout, grass-fed Michigan beef, Michigan farm-raised shrimp, even a sandwich featuring bologna from yale, Michigan, and all manner of Michigan berries, vegetables and fruits. “My ultimate goal is to put Michigan cuisine on a national stage,” says rigato. “We deserve to have the reputation that chicago has, that california has. We have these natural resources, we have this fresh water, and all these indigenous products, four seasons, a great culinary school, and what are we doing with it? We’re allowing corporate restaurants and commercially raised products to hit our plates and menus. it’s not sustainable.” to rigato, being a chef is an ethical enterprise. “it’s an obligation for a chef to source quality products and to support local farm-ers,” he says. “i don’t want to be this ‘local, special-case’ restaurant.

everybody should be doing this.” At the same time, he believes in the highest level of customer service. “We train and perform fine-dining service,” he says. “you can come in here and order a bologna sandwich, and you’re going to get pre-set, course-cleared and spoken to like a gentleman.” rigato entered culinary school at 17, never giving thought to any other potential career path. his love of food and cooking was borne of necessity. growing up, rigato and his best friend, nicholas rodg-ers, now sous chef at The root, were often left to fend for themselves cooking-wise. “i doubled with nick for homecoming, and we made dinner for our dates,” recalls rigato. “Food was always what we did recreationally and creatively.” he got his first real kitchen job at 16. When one of the grill cooks didn’t show up for work, he was thrown into the fray on a busy night. From that day on, rigato was the grill guy, and by the time he graduated high school he was sous chef. Working at that job 65 hours per week while attending schoolcraft full-time allowed rigato to pay tuition in cash and cover living expenses. his advice to aspiring chefs: “if your culinary school costs more than you’re going to make in your first 10 years as a chef, don’t go.” his second piece of advice: “get a personal loan and a backpack, and go to san Francisco or France, and stage [intern] in the best restaurant you can find, go work on a farm, go crush some grapes, go eat and then come home and decide what you want to do.” rigato says his drive comes purely from a love of the industry.

“i want to be a decision-maker for this industry,” he says. “i want to reward farmers for staying local, taking chances and remaining independent. it’s so much more lucrative for them to sell their land or grow commodities.” rigato grew up across the street from the downtown howell Theater where he and The root owner ed Mamou plan to open a second location in early 2014. “i literally skateboarded in front of it,” he says. “As a howell native, i’m going to take that space and keep it focused on howell.” As for whether rigato will be able to maintain the level of quality he has become renowned for with two restaurants to oversee, he is unfazed. “When you do bold things you end up drawing like-mind-ed individuals,” he says. “i think it’s harder to attract quality staff when you start up, but when you’re established, the talent comes to you.” but he’s not looking for bright-eyed graduates from expensive culinary schools. he wants hard workers. “don’t be confused by the white collar, this is a blue-collar job,” he says.

The Root: 340 Town Center Blvd.;White Lake; 248-698-2400;TheRootRestaurant.com

Nina Misuraca Ignaczak lives, writes and eats in Rochester, Michigan.

Spring Pea and White Bean bruchetta on the menu in season


7121 Dixie Hwy. | Clarkston, MI 48346 | 248-625-6460 www.neimansfamilymarket.com

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Nature’s Pace Due to local support, we were able purchase 20 acres of beautiful growing land in Mayville. Our first season in Mayville was fully abundant and transformative, and the next season proved even more fruitful. We're greatly excited for the season to come! Another organic farm is established in Michigan because the dollar voted for fresh, organic, local vegetables! Thank you to all that helped make this possible! Contact info: naturespaceorganics.com PH# 989-843-0678

Grass Based Farming We believe that intensive rotational grazing of our animals is the best use of the land and the healthiest for our animals. Our dairy herd is composed of Holstein-Jersey-Normandy cross-breds, and we also raise our pigs and chickens on fresh grasses. The quality of their meats and milk begins with rich and nutritious soil, which develops over time from intensive rotational grazing practices and animal husbandry. Contact info: GrassfieldsCheese.com PH# 616-997-8251

Happy Belly Bakery248-514-7417

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Matt Knio is a practitioner of what is becoming a lost art. To maintain the quality of fine French baking, which he does, requires a commitment and a lifestyle that is more demanding than many people are willing to endure. The rewards are the customers’ pleasure, and the knowledge that one is master of a unique trade. Contact info: [email protected] PH# 313-418-0131

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feeding the community

Community in the KitchenIn Chelsea, a kitchen becomes a community resource

By Annette Kingsbury l Photos courtesy of Chelsea Community Kitchen

the kitchen inside chelsea First united Meth-odist church offers space home cooks would swoon for. compared to a residential kitchen

it’s huge, offering convection ovens, a dishwasher, com-mercial refrigerator and generous counter space. lo-cated in downtown chelsea just across from the Purple rose Theatre, the church uses the kitchen for monthly community breakfasts and special events. licensed commercial kitchens are tucked away in schools, senior centers, church social halls and other community buildings, where they may not be in use outside of lunch hours or the occasional

banquet. chelsea is one community where there was a vision to do something more: turn an underutilized resource into a community benefit and driver of economic development. The chelsea community Kitchen (ccK) incorporated in 2009, the result of a community visioning process. utilizing the church kitchen, ccK assists budding food entrepreneurs by providing a licensed setting for their production, as well as information and referrals to help get new, small businesses off the ground. “The idea itself sprang from an outreach program at Washtenaw community college,” says Jane Pacheco, president of the board of directors and one of ccK’s founders. A series of community meet-ings and a survey determined there was support for the concept, so a

board of directors was formed. With help from university of Michi-gan’s law school, nonprofit status was acquired. The church signed a lease to allow ccK to bring non-church users to the kitchen during its off hours, and the city agreed to amend its zoning ordinance to allow that use. Among those that have used the kitchen are caterers, a pie company and a granola maker. since ccK began, Michigan has enacted a cottage food law that removes the requirement for a licensed kitchen for small-scale pro-duction of certain types of foods. “That really shifted our mission, because a good number of our potential clients were able to work from home,” Pacheco says. today, the mission is to “educate, inform, support and empower a thriving local food community,” through economic development and education, both for would-be entrepreneurs and consumers. by working with other community organizations, “we’ve sort of secured our spot as the go-to resource” for food-related programming, Pacheco says. shared commercial kitchens aren’t new, but they are relatively rare. According to the website culinaryincubator.com, there are currently 11 licensed kitchens around the state available for use for a fee. some are set up as businesses; at least one is in a community center. in chelsea, many community partnerships are involved in making the kitchen work: the local library, garden club, church-

based food pantry, senior center, farmers’ market, the chelsea-Area Wellness Foundation and even local pediatricians. “We’ve reached out and collaborated with every organization we can [find] from a programming standpoint. And we’ve put ourselves on the radar for everything having to do with cooking, eating and wellness,” Pacheco says. now in its fourth year, ccK offers year-round educational oppor-tunities for consumers and entrepreneurs. The expert series, each limited to about a dozen participants, has offered a tour of chelsea’s greystone creamery and a workshop by Ann Arbor’s The brinery. Free or low-cost classes have covered canning and various cooking topics. This summer, farm tours and a cooking summer camp for kids are returning for the second year, and a series of free classes at the senior center will connect seniors with the day-campers. in the fall, knife skills and root cellaring are on the schedule, as well as a food swap. if activity has tilted away from business incubation and more toward education, Pacheco says it’s a natural evolution. “When we started this venture, it was kitchen-specific and our major goal was economic development,” she says. “over time, our mission has become more balanced.” ccK still gets about a call a week from someone looking to rent a kitchen. on the day edibleWoW visited, Pacheco was showing the kitchen to a woman who wants to take her ethnic cooking to the next level. “she’s a home cook that wants to start selling at a farmers’ market or a small deli. she’s starting to wade through the process,” Pacheco says. “The kitchen is really for the very baby steps. This is for people who need information as much as kitchen space.” Thanks to relationships with the Michigan Product center at Michigan state university and the Michigan small business devel-opment and technology center at Washtenaw community col-lege, ccK will be able to answer questions and make solid referrals. Pacheco is a university of Michigan graduate who moved to denver after college. she returned to chelsea 10 years ago and started looking for fresh, local, healthy food. That led her to com-munity supported Agriculture, a cow share and a buying club. “Those types of things, that’s how i came to this project,” she says. she’s even started a web-based business, lunasa, a sort of online farmers’ market. having helped ccK get up and running, her thoughts now run to long-term sustainability. There is an annual fund-raiser, but grant funding would allow a staff person to be hired. “At this point we are trying to just solidify our programs and we’re soliciting volun-teers; we need help,” she says. “i feel really good about where we are because i feel we are in a stable place where we can branch out. “every community should have a community kitchen, and it should be ingrained in the community.”

Annette Kingsbury is a freelance writer and regular contributor to edibleWOW Magazine.

Caterer Leslie Manning prepping for an event

Kids Summer Class program

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farm to plate

it is an unseasonably cold day in detroit, and the rain is pouring down. The durfee neighborhood, be-

tween highland Park and the boston-edison district, is deserted and starkly quiet but for the sounds of a power saw resounding from a shipping container in the middle of a field. A shepherd-like dog stands watch near the entrance to

the shipping container and wags its tail timidly until the man run-

ning the saw comes out. he is noah link, and he and his business

partner Alex bryan are the owners of this farm, Food Field. henry the dog plods beside us as link shows me around. The orchard has apple, cherry, pear and nut trees planted where Peck elementary school used to be. “There was so much rubble left from the school we couldn’t really do anything else with the space,” link explains. About two-thirds of the trees are sponsored by patrons who have paid for the tree and basic irrigation in exchange for part of the harvest when the trees start producing. next we see the beehives and the poultry pen where the chickens

and ducks live. recently the farm lost all but six of its 40 chickens to an unknown predator. The large hoop house contains seedlings growing alongside a mostly finished aquaponics system that will be stocked with fish this season. The field next to the hoop house is where most of the produce, including salad greens, potatoes, toma-toes, garlic, herbs, zucchini and squash, is grown. link and bryan grew up a block away from each other in laings-burg, about 88 miles northwest of detroit. link’s parents had a vegetable garden, and bryan’s grandfather owned an apple orchard. international travel combined with farm work made the two friends increasingly aware of problems in the food system. once they understood the challenges small farmers face, they wanted to make a difference. so in 2011, they purchased the site where Peck elemen-tary used to stand. detroit was a logical choice for their farm as the urban agriculture movement was just starting to gain momentum, and the Michigan land bank Fast track Authority made it easy for them to purchase four acres of vacant land. in contrast to most farms in detroit, Food Field is a for-profit

enterprise. “We want to demonstrate that farming can be profitable and viable,” bryan says, “and we want to push the bounds of what urban farming can look like.” to that end they have established a 7,000-gallon aquaponics system that will be operational this year. Aquaponics combines raising fish with hydroponics, or raising plants in water. The fish live in holding tanks, and the water from these tanks circulates into the plant beds. bacteria convert the ammonia from the fish wastewater into nitrates. The plants feed off this nutrient-rich water, and then it is circulated back into the fish tank. unlike most fish farms, which raise tilapia, link and bryan will raise native bluegill and catfish, because both species are adapted to cold water and will not require an energy-eating heating system. Additionally, the aquaponics sys-tem will moderate the temperature in the hoop house, enabling food production throughout the winter. currently link operates the farm full time, with two friends help-ing out part-time. bryan works in lansing at the greater lansing Food bank during the week and helps out on the farm on week-ends. A group of neighborhood children come by after school and on weekends to help as well. “it’s great for them to see where food comes from,” link says. The neighborhood response to the farm has been positive so far and little has been lost to vandals or thieves—except for the chick-ens taken by the mysterious predator. other farms and gardens in the city have generously shared ideas and tips. “it makes sense to collaborate,” bryan explains. “There are plenty of market shares to go around.” distribution, not demand, is the biggest problem facing small farmers. connecting farmers to buyers takes time and energy. “it can be an issue when we’re all busy trying to manage our farms,” link explains.

link says that the selling co-op, grown in detroit, is an impor-tant organization providing a solution to this problem and suggests that more cooperatives would be a possible answer. bryan believes that by continuing to localize the food system, educating people about the benefits of a local food supply and letting people see the faces behind food distribution will attract more buyers as well. both men are committed to making Food Field a success, not just for their livelihood, but also to create a successful business model that will empower other detroit residents to earn a living. link acknowledges that urban agriculture may not be the answer to all detroit’s problems, “but it does address a lot of our problems, espe-cially if we can turn it into an actual industry for people to have jobs. it gives a lot of people a lot of hope, and something to do and good food to eat, all of which are things that are lacking.” “selling people food, knowing i can get food to people and shar-ing the culture of food,” is Food Field’s purpose according to bryan. “The farm is not just a place that grows food culture; it’s a people thing, too.”

Food Field: 605 Edison St, Detroit; 313-312-7235FoodFieldDetroit.com

Jody Helme-Day lives, writes and eats in Dearborn Heights.

FutureBy Jody Helme-Day l Photos by Amy Sacka

Photo opposite page: Noah Link

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Detroit’sInvesting in


Thank you to our additional sponsors: AT&T U-verse, Bright House Networks, C & G Newspapers, Community Choice Credit Union,

Essential Family Chiropractic, P.C., Farmington Village Cooperative, Gutterglove, HealthQuest Chiropractic, Miknifeguy.com, Tom Holzer Ford and Whole Foods Market

Get fresh, Michigan-grown fruits, vegetables, and much more!

The market proudly accepts SNAP Bridge Cards, Double Up Food Bucks, WIC Project

FRESH and Market FRESH.

Thursday, July 18 and Thursday, September 12,

2013 East Lawn of the Capitol,

Lansing 10 a.m. - 3 p.m., Rain or Shine

Visit www.mifma.org to learn more.


in the spotlight

MuskmelonsDiscoverMuskmelons, cucumbers, pumpkins and winter squash are sur-prisingly all in the same gourd family, but only muskmelons are prepared as a fruit. Muskmelons are more commonly known as cantaloupes, honeydews or casaba melons throughout the country. but, here in Michigan, they are known as honeyrocks or howell Melons. And, according to Michiganders, they are the sweetest, juiciest varieties available.

TasteMuskmelons are large, hard-skinned fruits with sweet, juicy flesh and large seeds. Found in many sizes, colors and flesh qualities, there is a variety for everyone. A ripe muskmelon should smell fruity or “musky” and give slightly at the stem to gentle pressure. sweet mel-ons taste great with salty tang, such as melon wrapped in prosciutto. Muskmelon is also the perfect dessert as a sorbet or ice cream.

FortifyMelons allow us to consume a palette of nutrients. each color repre-sents a different health benefit—yellow and orange melons support heart and immune health, while green melons promote strong bones and teeth. substances called phytochemicals that occur naturally in melons work with vitamins, minerals and fiber to promote well-being and lower disease risk.

Preservechoose ripe melons with cream- or golden-colored rinds without soft spots or lumps. unripe muskmelons do not become sweeter after picking, but will become juicier when left out at room tempera-ture. Prepare melons by cutting in half, scooping out the seeds and cutting away the skin. store cut melon in the refrigerator in a sealed container for up to five days. Freeze cut-up muskmelon for up to eight months in a freezer-safe container.

—Pam Aughe, r.d.

Melon Marmalade

chef Frank turner, northern lakes seafood restaurant, bloomfield hills

Michigan honeyrocks are the sweetest and most colorful choice for this marmalade. An heirloom variety developed by Michigan state university, honeyrocks are one of our summer’s short but very sweet fruits available starting in July.

1 cup waterZest of 2 large lemons½ cup fresh lemon juice, strained2 tablespoons finely chopped crystallized candied ginger8 cups chopped muskmelon (about 6 pounds whole melon)1.75 ounce (1 box) powdered fruit pectin5½ cups Michigan sugar

1. Place water and lemon zest in a small saucepan; bring to a boil and cover. reduce heat to simmer and cook about 10 minutes or until zest is tender. uncover saucepan and simmer until almost all water has evaporated, 12 to 14 minutes. 2. combine lemon juice, ginger, melon and cooked lemon zest in a 5 to 6 quart stock pot; cover and bring to a boil. reduce heat and simmer for 10 minutes, stirring occasionally. uncover pan and simmer an additional 10 minutes or until mixture has reduce by half. Mash to desired consistency. 3. stir pectin into hot melon mixture and bring to a full boil, stirring constantly. boil for 1 minute. Add sugar, return to a strong simmer, and cook for another 7 minutes.4. ladle marmalade into hot, clean half-pint jars leaving ¼-inch space. seal jars with two-piece canning lids. Process according to manufacturer’s water bath instructions for 15 minutes.

Yield: 8, ½-pint jars

Grilled Corn, Tomato, and Muskmelon Salad with Roasted Chili Vinaigrette

chef Phil Jones, colors restaurant, detroit

colors restaurant is a nonprofit restaurant that focuses on locally sourced foods purchased through grown in detroit.

Vinaigrette½ cup extra-virgin olive oil¼ cup apple cider vinegar2 whole jalapeño peppers, roasted and seeded1½ tablespoons fresh chopped oregano¼ teaspoon sea saltSalad2 whole ears fresh corn, husks removed and grilled2 cups cherry tomatoes, halved1 small muskmelon, halved, seeded, scooped with melon baller1 small bunch radishes, thinly sliced½ english cucumber, halved and thinly sliced1 small red onion, halved, thinly sliced and pickled8 ounces feta cheese, crumbled

1. Puree oil, vinegar, peppers, oregano and salt in a blender until mostly smooth; set aside.2. remove grilled corn from the cob and place in a large bowl. Add tomatoes, melon, radishes, cucumber and pickled red onion. drizzle desired amount of vinaigrette over salad and toss to coat evenly. sprinkle feta cheese over salad.

Yield: 6 servings

Cook’s Note: Pickling onions creates a mild, sweeter flavor. Place 1 cup white wine vinegar, 3 tablespoons sugar, 5 allspice berries, 1 bay leaf, pinch of ground cloves and pinch of salt in a small saucepan and bring to a boil. Add onions and cover with water. simmer 1 minute and remove from heat; cool completely.

Friendly Neighbor

travis Fourmont, great lakes Wine and spirits, detroit

1.5 ounces herradura silver tequila2 ounces honeydew melon juice½ ounce cocchi Americano bianco¼ ounce fresh lime juiceFresh basil

combine all ingredients in a cocktail shaker. shake well and double strain. serve in a cocktail glass garnished with fresh basil.

Smokelope

Joe robinson, bar Manager at Michael symon’s roast, detroit

1.5 ounces Mezcal1 ounce fresh cantaloupe juice½ ounce ginger liqueur½ ounce fresh lime juiceFresh basil

combine all ingredients in a cocktail shaker. shake and strain into an old Fashioned glass filled with ice and garnish with fresh basil leaf.

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Hi, John & Nic here! We are pleasant poultry product purveyors. We purvey to various restaurants and through stores in the area as well as directly to those who appreciate good healthy food. We try to do all the right things and eliminate the wrong ones. Currently we have turkeys for the holidays as well as chicken and duck. We raise exceptional, healthy food for the health conscious consumer. And don’t we all consume food? Thanks for stopping by, and till next time, happy trails to you, John & Nic

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Michigan Artisans is a collective of artists, authors, designers and musicians all from the Great Lakes state. They create unique, high quality products by hand. Visit our Gallery/Boutique in Detroit’s Historic Eastern Market, at the corner of Russell Street and the Fisher Service Drive and support your local artists!

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Mudgie’s Deli1300 Porter st, 313-961-2000; Mudgiesdeli.comWe are an artisan sandwich shop in detroit's historic corktown neighborhood, serving only the freshest, highest-quality food, Michigan beer wine and mead. We use local products whenever possible and roast our own meats in house. our soups are always fresh, our coffee is outstand-ing and WiFi is free. We are dedicated to recycling and composting everything whenever possible.

Rattlesnake Club300 river Place dr, 313-567-4400rattlesnakedetroit.comlocally grown for 25 years. celebrate 25 years of innovative cuisine and exceptional service on the detroit river. enjoy lunch or dinner in our modern dining rooms or terrace chef 's garden, each offering sweeping riverfront views. executive chef chris Franz features local, seasonal foods including prime beef and sustainable seafood.

Slows Bar-B-Q2132 Michigan Ave, 313-962-9828; slowsbarbq.comThe restaurant slow-cooks beef brisket and pork butt and tops its sandwiches with surprising extras like onion marmalade, smoked gouda, and Applewood bacon. The eatery, set in a once-dilapidated 1880s building rehabbed in 2005 with brick walls, swanky booths, and an open, three-sided bar, has helped revitalize the corktown neighborhood.

Slows To Go4107 cass Ave, 87-sloWs2go; slowstogow.comslows to go is a 6,000 square foot commercial kitchen with 7x the smoker capacity of the original building. First and foremost, slows to go is a com-missary kitchen. We are able to prepare the same food, with the same high quality ingredients much more efficiently and without cutting any corners. slows to go prepares much of the food eaten at slows bar bq. slows to go is also a carryout location.

FarmingtonJohn Cowley and Sons Restaurant and Irish Pub33338 grand river Ave, 248-474-5941Johncowleys.comculinary institute of America trained husband and wife team, chefs brendan and Amy cowley present creative, delicious gastro-pub fare, focusing on seasonality, high-quality ingredients and from scratch cooking. unique beer and wine selections & banquet space available in a beautiful two story irish inspired restaurant and pub. try our sunday irish brunch.

Livonia & Southfield Sweet Lorraine’s Café and Bar29101 greenfield rd, southfield; 248-559-5985 and in the livonia Marriot hotel; 17100 n laurel Park dr, livonia; 734-953-7480; sweetlorraines.comchef lorraine Platman's "World beat cuisine" encom-passes daily specials, including homemade soups, pastas, seafood and vegetarian entrees as well as fresh-baked desserts and creative cocktails—inspired by exciting ethnic cuisines—using many local, natural and organic ingredients.

edible WOW Diner's GuideListing in this directory is by invitation only. Restaurants are selected for this guide because of their emphasis on using local, seasonal ingredients and sustainable foods in their menus.

Ann ArborJolly Pumpkin Café and Brewery 311 s Main st, 734-913-2730; jollypumpkin.comJolly Pumpkin café and brewery is committed to sourcing from and supporting the local agricultural community and small sustainable artisan producers. our seasonally changing menu features beer friendly foods. All of our beers are created in-house, locally made and estate brewed. our wines and spirits are produced in small batches.

Grange Kitchen & Bar118 W liberty st, 734-995-2107; grangekitchenandbarlocally sourced cuisine is at the very core of grange Kitchen & bar’s efforts. chef brandon Johns features a regional, evolving menu high-lighting the best products and ingredients from local and sustainable sources prepared simply to accentuate their natural flavors. guests to grange should look for seldom-found gems like bone marrow, pork belly and a changing selection of house-made charcuterie.

The Ravens Club207 s Main st, 734-214-0400; theravensclub.comAt The ravens club we focus our culinary program on heirloom cooking styles and techniques. We like to define heirloom cooking as food that is sustainably sourced, full-flavored, made with seasonal ingredients and prepared using both modern and time-honored techniques. The result is a thoughtful menu that high-lights the uniqueness of each ingredient and their role in our agricul-tural heritage.

Zingerman’s Delicatessen422 detroit st, 734-663-3354zingermansdeli.comZingerman's delicatessen, hailed by Mario batali as “the center of [his] gastro-deli universe,” serves up thousands of made-to-order sandwiches with ingredients like Zingerman’s corned beef and pastrami, free range chicken and turkey, housemade chopped liver and chicken salad. The deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more.

Zingerman’s Roadhouse2501 Jackson rd, 734-663-3663zingermansroadhouse.comZingerman's roadhouse is dedicated to serving guests full-flavored, traditional, regional American foods in a down-to-earth restaurant atmosphere. James beard-award winning chef Alex young and the rest of the crew serve a menu and weekly specials with a passion for really good American food, whenever possible using sea-sonal, heirloom produce from cornman Farms—our very own farm, supplying our restaurant’s tables with hours-old vegetables.

BirminghamPeabody’s34965 Woodward Ave, 248-644-5222Peabodysrestaurant.com rustic upscale American cuisine can be found at this birmingham landmark restaurant. From 1946-1975, the Peabody family owned and operated a produce and meat market in this location before opening their restaurant. now, almost 38 years later, you can find Michigan-made ravioli, great lakes fresh perch and daily specials featuring local creations from a third genera-tion Peabody: executive chef Kelsy Peabody.

Commonwealth 300 hamilton row, 248-792-9766; gocommonwealth.comAt commonwealth our goal is to serve local, organic and seasonal food and coffee when possible. We’re always try-ing to keep it simple and fresh. We roast our own coffee in house in 4-pound batches and make most of our food and drink from scratch using quality ingredients.

Bloomfield HillsNorthern Lakes Seafood Company39495 Woodward Ave, 248-646-7900theepicureangroup.comexecutive chef Frank turner and his culinary team use locally-sourced produce combined with the freshest seafood from ports all over the world to create a unique and outstanding meal. together with our award-winning wine list, a visit to northern lakes will be a wonderful experience. open for lunch and dinner.

Detroit1515 Broadway Café1515 broadway, 313-965-1515one of the most captivating spots in the city of detroit, located in the historical theatre district, 1515 broadway offers an array of freshly made soups, sandwiches and salads—all with a regional touch. every effort is made to source all products from local farmers and producers. buy local. support local.

Colors311 e grand blvd, 313-496-1212; colors-detroit.comWe are a full service restaurant that provides training for underserved populations. We focus on community and justice. We use an array of local products and many of them are produced inside the city borders. our menu is designed to emphasize fresh, seasonal ingredients that support the local economy. colors is about people and their stories. behind every meal is a great story.

NoviToasted Oak27790 novi rd, 248-277-6000; toastedoak.comtoasted oak grill & Market serves delicious American brasserie cuisine with an emphasis on all things local. Featuring a fresh market and wine shop that spills into an inviting and cozy dining room, toasted oak grill & Market is a novi restaurant that celebrates Michigan food and wine.

Royal OakCacao Tree Cafe204 W 4th st, 248-336-9043; cacaotreecafe.comAn almost completely organic menu featuring a variety of ethnic cuisine prepared daily. We specialize in raw vegan food, while offering cooked soups and whole grain salads. We focus on sustainability and lo-cally produced food. We support Maple creek Farms, tantre Farm, Martin family Farm, cinzori Farm, grown in detroit Farms and earth Works. gluten & soy Free menu.

Inn Season Café500 e Fourth st, 248-547-7916; theinnseasoncafe.comThe inn season café is dedicated to skillfully prepar-ing dishes using the freshest organic, seasonal and locally grown ingredients. in presenting the best of classic and inventive world cuisine since 1981, we be-lieve good food is intrinsically healthy and meant to be hearty and satisfying. While serving the vegetarian and vegan com-munity, our hope is that everyone will enjoy our world-class flavors.

West BloomfieldThe Lark Restaurant6430 Farmington road, 248-661-4466; thelark.comThe lark is open for dinner only tuesday through saturday 6 pm to 9 pm. The overall theme is a euro-pean country inn, with a walled garden for outdoor tables and a place to grow herbs, vegetables and fruit. cuisine is eclectic and distinctive with French cooking techniques. chef de cuisine John somerville can be seen regularly at local farmers markets buying fruits and vegetables for the evening meal.

White LakeThe Root Restaurant & Bar340 town center blvd, 248-698-2400; therootrestaurant.com2012 Detroit Free Press restaurant of the year. chef James rigato’s menu showcases Michigan through local sourcing, classic technique and modern thinking. look for house made charcuterie, daily creative specials, hand made cocktails microbrews and a well balanced wine list. The root hosts many themed wine and beer dinners as well as hands-on cooking classes and full service catering. support the movement. dig The root.


LOCAL MARKETPLACE Support your neigborhood businessLOCAL MARKETPLACE Support your neigborhood business

ecoChiclandscape designModern Gardens Working with Nature

Low-Impact Garden Options Native Plantings & Habitats Low-Maintenance Lawns

http://blog.ecochiclandscape.com “The Ecoiste”

Natural LakescapingReduced Watering StrategiesGroup Presentations & Talks

www.ecochiclandscape.com l [email protected]

1928 Packard Road Ann Arbor MI 48104734.929.6513 annarborchocolate.com

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Local beer & wine Fresh, local produce

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ADVERTISERS' DIRECTORY Support your neigborhood businessADVERTISERS' DIRECTORY Support your neigborhood businessADVERTISERS' DIRECTORY Support your neigborhood business

Dear Readers, The invaluable support of these trusted businesses helps to sustain and grow edibleWoW. Please make a point of supporting them and when you do, tell them you saw their ad in edibleWoW.

ADVERTISERS' DIRECTORY Support your neigborhood business

ANN ARBORArbor Brewing Company114 E Washington734-213-1393arborbrewing.com

Grange Kitchen & Bar118 W Liberty St 734-995-2107 grangekitchenandbar

Jolly Pumpkin Café & Brewery311 S Main St734-913-2730jollypumpkin.com

Mighty Good Coffee217 N Main St734-222-4514mightygoodcoffee.com

Orion Automotive Services3340 W Liberty Rd734-995-3188oriona2.com

People’s Food Co Op216 N Fourth Ave734-994-9174peoplesfood.coop

Sweet Gem Confection1928 Packard RdAnn Arbor, MI 48104734-929-6513annarborchocolate.com

The Ravens Club207 S Main St734-214-0400theravensclub.com

Whole Foods3135 Washtenaw Ave734-975-4500and 990 W Eisenhower 734-997-7500wholefoodsmarket.com

Zingerman’s Delicatessen422 Detroit St734-663-3354zingermansdeli.com

Zingerman’s Creamery3723 Plaza Dr734-929-0500zingermanscreamery.com

Zingerman's Roadhouse2501 Jackson Ave734-663-3663zingermansroadhouse.com

Zingerman’s Zingtrain734-930-1919zingtrain.com

BERKLEYAmici's Pizza & Living Room3249 Twelve Mile Rd248-544-4100

BIRMINGHAMAmici's Gourmet Pizza To - Go1160 Grant St248-723-2900

Birmingham Bites725 S Adams [email protected]

Commonwealth Café300 Hamilton Row248-792-9766gocommonwealth.com

Forest Grill735 Forest Ave 248-258-9400theforestgrill.com

Great Harvest Bread Co1137 S Adams Rd 248-594-0505birminghamgreatharvest.com

Mills Pharmacy Apothecary1744 W Maple Rd248-644-5060millspharmacy.com

Peabody’s34965 Woodward Ave248-644-5222 peabodysrestaurant.com

BLOOMFIELD HILLSNorthern Lakes Seafood Company39495 Woodward Ave 248-646-7900 theepicureangroup.com

CARLETONCalder Farm9334 Finzel Rd734-654-2622calderdairy.com

CLARKSTONEssence On Main4 S Main St248-942-4949essenceonmain.com

Neiman’s Family MarketOpening Spring 2013Dixie Highway and White Lake Roadneimansfamilymarket.com

Nuview Nutrition6803 Dixie Hwy Suite 2248-766-2210

CLINTONEden foods701 Tecumseh Rd517-456-7424edenfoods.com

DEARBORNThe Henry Ford20900 Oakwood Blvd313-271-1620thehenryford.org

DETROIT1515 Broadway Café1515 Broadway313-965-1515

Colors311 E Grand Blvd 313-496-1212colors-detroit.com

Corridor SausageEastern Market1801 Division Stcorridorsausage.com

Eastern Market2934 Russell St313-833-9300detroiteasternmarket.com

Michigan Artisans1400 E Fisher313-355-4316michigan-artisans.org

Mudgie’s Deli1300 Porter St 313-961-2000Mudgiesdeli.com

Pete's Chocolate313-288-9046peteschocolate.com

Rattlesnake Club300 River Place Dr313-567-4400rattlesnakeclub.com

Slows BAR B Q2138 Michigan Ave313-962-9828slowsbarbq.com

Slows To Go4107 Cass Ave877-569-7246slowstogo.com

Whole Foods115 Mack Ave313-258-4552wholefoodsmarket.com

FARMINGTONFarmington Farmers & Artisans MarketWalter E Sundquist Pavilion, Grand River Avenue at Grove Stdowntownfarmington.org

John Cowley & Sons Restaurant and Irish Pub33338 Grand River Ave.248-474-5941johncowleys.com

HENDERSONThomas Organic Creamery5005 W Allan Rd989-661-2354Thomasorganiccreamery.com

JACKSONSandhill Crane Vineyards4724 Walz Rd517-764-0679sandhillcranevineyards.com

LINCOLN PARKCalder Dairy1020 Southfield Rd313-381-8858

LIVONIASweet Lorraine’s Restaurant17100 N Laural Park Dr734-953-7480sweetlorraines.com

MANCHESTEROld Pine [email protected]

MONROEErie Bread Company317 S Monroe St734-241-4644

NORTHVILLEGuernsey Farms Dairy21300 Novi Rd 48167248-349-1468guernseyfarmsdairy.com

NOVIToasted Oak27790 Novi Rd248-277-6000toastedoak.com

OAK PARKPeteet’s Famous Cheesecakes13835 Nine Mile Rd248-545- CAKEpeteetscheesecakes.com

ORTONVILLERegiani Dental101 South St 248-627-4934 regianidental.com

PLYMOUTHCoffee Express Company47722 Clipper St800-466-9000coffeeexpressco.com

Espresso Elevado606 S Main St734-904-8323espressoelevado.com

ROCHESTER HILLSWhole Foods2918 Walton Blvd248-371-1400wholefoodsmarket.com

ROYAL OAKCacao Tree Café204 West 4th St248-336-9043cacaotreecafe.com

Inn Season Cafe’500 East Fourth St248-547-7916theinnseasoncafe.com

Pure Food 2 U4303 Delemere Court248-549-5242purefood2u.com

Royal Oak Farmers' Market316 E 11 Mile Rd248-246-3276ci.royal-oak.mi.us

SNOVEREast River Organic Farm440 N Wheeler Rd810-672-9430eastriverorganic.com

SOUTHFIELDSweet Lorraine’s Restaurant29101 Greenfield Rd248-559-5985sweetlorraines.com

TRENTONChartreuse2837 W Jefferson734-671-3006 & 866-315-7832chartreuseltd.com

TROYNuview Nutrition1147 E Long Lake Rd,248-766-2210

Whole Foods2880 W Maple Rd248-649-9600wholefoodsmarket.com

WARRENButcher Boy 13869 Herbert586-779-0600butcherboyfoodproducts.com

WATERFORDDorsey Schools390 N. Telegraph Rd248-333-1814dorsey.edu

WEST BLOOMFIELDJacok Lewkow248-330-4983jacoblewkow.com

[email protected]

The Lark6430 Farmington Rd 248-661-4466thelark.com

Whole Foods7350 Orchard Lake Rd248-538-4600wholefoodsmarket.com

WHITE LAKEecoChic Landscape Design, Inc248-978-2300ecochiclandscape.com

The Root Restaurant & Bar340 Town Center Blvd 248-698-2400 therootrestaurant.com

WHITMORE LAKEHarnois Farm9260 Scully Rd734-449-7172

YPSILANTIYpsilanti Food Co-Op312 North River St734-483-1520ypsifoodcoop.org

AUSTIN, TEXASTito's Handmade VodkaTito Beveridge512-389-9011titovodka.com

Advertise in edibleWOW

and watch your Business grow!

[email protected] 248-731-7578


VroommmmmmmmServicing European, Asian, and Domestic Automotive Tastes.

Orion Automotive Services 3340 West Liberty Road Ann Arbor, MI 48103

(734) 995-3188 www.oriona2.com

Proud SuPPorter of the Ann Arbor film feSt. StoP by for AvAnt-GArde CoCktAilS And SmAll PlAteS.open tuesday–sunday for dinnerwww.theravensclub.com | 734.214.0400 | 207 s. Main street aa

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300 foods and 1,100+ free recipes at edenfoods.com | 888-424-EDEN

Farming with integrity

100% grass fed beef, certified organic fed pork, pastured

lamb and chicken.

Compassionately raised using natural and organic

methods.

Taste the “difference” a pasture can make.

www.oldpinefarm.com

wholefoodsmarket.com

Now is the time to enjoy the best fruits and vegetables of Michigan! Choosing local puts you in touch with the flavors and varieties of each season. Produce remaining on the vine or branch longer leads to a fresher, more flavorful product that doesn’t have to take a lengthy road trip to reach you. This also means lower transportation costs and less impact on the environment.

Buying local also leads to more money in your local grower’s pocket and within your local economy, supporting sustainable family farms that might not otherwise be able to operate.

We’re honored to support our local farmers and offer their high-quality products at Whole Foods Market.

Ann Arbor 3135 Washtenaw Ave. (734) 975-4500Ann Arbor–Cranbrook 990 W Eisenhower Pkwy (734) 997-7500Detroit 115 Mack Ave. (313) 258-4552Rochester Hills 2918 Walton Blvd. (248) 371-1400Troy 2880 West Maple Rd. (248) 649-9600West Bloomfield 7350 Orchard Lake Rd. (248) 538-4600

ediblewow summer 2013 no. 23

Documents

park pm

pm rev

fresh flavors

unconched chocolate

cornman farms dinner

salted chocolate

park retoucher

peppalo stone ground