Posted in AnnArbor.com, Farm to Fork, Growing Goodies, Watch & Listen on April 6, 2011
Merely 5 miles north on Pontiac Trail, a vision is taking on substance. Tilian Farm Development Center is about to burst forth with active vegetables, animals, and people. As with so many things, it is nice to see a “before” picture, this is that picture. As I noted in January, Tilian Farm Development Center is [...]
Posted in AnnArbor.com, Farm to Fork, Growing Goodies, Watch & Listen on March 21, 2011
In my Farm to Fork series I visit local farms around Ann Arbor and share what I learn. “People aren’t willing to just eat potatoes and onions all winter long.” Tomm Becker, of Sunseed Farm, stands in the one of their two unheated hoop houses surrounded by dark earth and verdant vegetables. “We believe that [...]
Posted in AnnArbor.com, Health on February 26, 2011
This is the bowl of oatmeal shown on the McDonalds website page – a page that has its own jaunty “oatmeal” tune. Why do we care that McDonalds has introduced “oatmeal” with more calories than their hamburger and with more sugar than a Snickers bar? I put “oatmeal” in quotes because, according to Mark Bittman’s How [...]
Posted in Farm to Fork, On Food... on February 21, 2011
Selma Cafe is a local-foods breakfast salon began in February 2009, founded and hosted by Lisa Gottlieb and Jeff McCabe, organized these past six months by Gottlieb, as McCabe has focused on the farming initiatives. The first time my husband and I went to Selma Cafe, we arrived at 6:25 a.m. so he could be at [...]
Posted in AnnArbor.com, Backyard Chickens on February 18, 2011
I returned Wednesday to Ann Arbor from a week away. I left town with snowdrifts and nary a sight of grass or earth anywhere. I return to puddles, calcifying stalagmites of gray snow forms and soil once again visible in our back garden. The soft breeze and the smell of warming earth enveloped me on [...]
Posted in AnnArbor.com, Health, Recipes on January 18, 2011
I recently took a raw food “cooking†class (or raw food construction class) at Raw Gourmets International in Chicago. We spent the whole day pureeing, chopping, and dicing various vegetables and nuts to make ourselves lunch and dinner. In addition to changing the way I use my food processor, I have become emboldened to attempt [...]
