Up North Foodies

A Grape’s Sense of Place

Grapes here in Northern Michigan have a sense of place, according to Nicole Birdsall, winemaker at Leelanau Cellars, who comes to the area from California. Quoted in "Women of Wine," an article by Rick Coates in the November 1 issue of Northern Express, Nicole states: "What impresses me most, and the advantage I see that this region has over California, is the terroir (a special shared sense of geographical/regional characteristics that give added personality to wine). There is a sense of place here for the grapes that are grown, and that was not always the case where I came from. This sense of place is important, and I think this region is growing the right grapes that match climate and soil. It makes a difference."

Reconnecting a Local Food Culture

Marty Heller spoke at last week's Great Lakes Bioneers Conference in Traverse City about Reconnecting a Local Food Culture. A transcript of his keynote address is now available online.

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Cherry Vodka

Grand Traverse Distillery recently released its cherry vodka, and man is it good! While walking around the tasting pavillion at last month's Epicurean Classic, I kept overhearing people talking about it and how good it was. So naturally, I had to try it. YUM! And with an infusion of chocolate, how could it be anything but good? It's available locally at many stores, so make sure to look for the distillery's True North Vodka with the red stripe.

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Connecting Farms and Schools

Looking for a school fundraiser that's healthy and that parents will actually want to buy? Then pay a visit to the Michigan Land Use Institute's new website Taste the Local Difference Farm To School. There you'll find a list of farmers in northwest Michigan who offer healthy, locally grown food that offers a wonderful option for school cafeterias and fundraisers. In addition, schools and camps can lists what foods and products they're interested in purchasing. The site also lists farmers who offer field trips and class visits.

Deceptively Delicious - Mama’s little secret

Spinach in Blueberry Oatmeal Bars? Squash in the French Toast? The new cookbook Deceptively Delicious by Jessica Seinfeld (wife of comedian Jerry Seinfeld, founder of the nonprofit Baby Buggy, and mother of three) takes on the challenge of getting kids to eat their vegetables. Seinfeld's main technique is to puree a wide variety of vegetables and add them to your standard fare. An added bonus is that this technique is a great way to use up the abundance of a CSA farm pickup! Just puree and freeze!

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Bioneers Conference Starts Friday

The local food scene will get a lot of play at this week's Great Lakes Bioneers Conference, scheduled for October 19-21 at Northwestern Michigan College in Traverse City. From keynotes to workshops, the event is billed as a gathering of people inspired by getting "deep into the local."

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Root Root Root for the Parsnip!

This great "underground" veg is underrated.

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Foodie audience growing for Epicurean Classic says Trib

Check out this article in the October 3 issue of the Chicago Tribune: Foodie audience keeps growing for Traverse Epicurean Classic.

The Winemakers roundtable in TC Business News

Four area winery owners sat down with Traverse City Business News publisher Luke Haase to talk about the 2007 harvest, trends and their observations about the regional winery scene. Their conversation is captured in "The Winemakers," an interesting article in the October 2007 issue of Traverse City Business News.

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Don’t Like Swiss Chard - Try This!

The swiss chard is ripe and abundant this time of year, but getting people to eat and like it is sometimes a challenge. This Bright Lights Chard Gratin is a hit with my household. It was adapted from a recipe included in a favorite cookbook we've been using for a few years, Local Flavors: Cooking and Eating From America's Farmers' Markets by Deborah Madison.

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Spaghetti Squash

Here are a few ideas for spaghetti squash. The squash is low in calories, just 42 per cup, and is filling and nutritious. It also freezes well, so you can pack cooked squash in freezer bags for later use. Many folks add a tomato sauce to enjoy this winter squash. My mom makes a great recipe "Spaghetti Squash with Cheese." But my favorite recipe is the simplest by far! Do you have any favorite ways to prepare spaghetti squash?

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Ready to Pick Apples

66 farms from Manistee County to the Mackinac Bridge sell apples. To find a farm, visit Taste the Local Difference, which lists a directory of farms, apple recipes and more.

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Tastemakers to emphasize local

Rick Coates decides to practice what he preaches in his Tastemakers column in the October 11, 2007, issue of Northern Express. "I have asked readers to step up their support of local products and have called on restaurants and retailers to do the same," he writes. "It occurred to me that I should write what I preach and keep these columns focused on the 'local.'"

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Hunter’s reflections in Traverse

Bird hunter and local author Bob Butz writes a thoughtful piece on bird hunting and shares a recipe for glaze, or "glace," in the October issue of Traverse, Northern Michigan's Magazine.

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