Timothy Young of Food For Thought shares his recipe for Pumpkin Pancakes, prepared with delicious local ingredients and accompanied by locally ground coffee and cherry mimosas. Check out his website for the recipe and video.
Sandra Silfven the Detroit News wine writer with a column this week about Peninsula Cellars.
Here's a heads up that Up North Foodies will be featured on WJR's Come to the Table with host, Steve Stewart The show will run on Feb. 8 from 3 to 4, and then get archived on their web site. They're always looking for good stories featuring chefs, authors, farmers, food manufacturers, retailers and others. Send your suggestions to host Steve Stewart.
The Father Fred Foundation kicks off its 15th annual Father Fred Frostbite Food Drive today. Stop by the parking lot of the Garfield Plaza across from Agave Mexican Restaurant in Traverse City. Volunteers will be braving the cold through Feb. 8 to receive your donations to fill two semi trucks with non-perishable foods. Hours are Monday - Friday, 7 a.m to 6 p.m., and Saturdays and Sundays, 8 a.m. to 6 p.m. You can also donate online via the foundation's website. Cash donations are welcome, and because the foundation buys in large lots, they can help stretch your donated dollars by 30 percent or more with bulk purchasing. Now with the largest food pantry in Northern Michigan, the foundation depends on food drives each year to feed more than 2,000 families, including 5,000 children.
ahh winter greens. (and the rest) 
for an annotated version of this photo (see what's what), go to: http://www.flickr.com/photos/21431374@N08/3251591019/
Check out the Events page for a whole slew of cooking classes offered by Chateau Chantal. There are few spots still left for the first class–Handmade Pastas and Sauces–coming up next saturday. Sounds like a great way to spend a chilly saturday!
A couple months ago my neighbor, Pat, brought over a plate of homemade hickory nut cookies. Sometimes plain old nut cookies are a little bland, not bad, but just not that great. Well, these cookies were awesome, with the perfect texture of crispy/moist. They were a big hit and disappeared quickly. Pat just wrote an article for the Glen Arbor Sun, How I became a hickory nut, about her quest to find hickory nuts to make cookies for a friend. And lucky for us, she includes a copy of the cookie recipe (although she made it without the frosting, and we didn't think anything was missing). She ended up ordering the nuts online, but in a pinch, you could try walnuts. Yum!
"Building a Strong Community Supported Agriculture System" it the theme for this year's conference, which will be held January 31st in Grayling.
Food for Thought's Timothy Young talks about organics, Fair Trade and the philosophical foundation of Food For Thought as a guest on Come to the Table hosted by Stephen Stewart on WJR in Detroit.
9&10 News recently launched a new series called Chefs of Northern Michigan. First up is Red Mesa Grill's Chef Kyle Marshall and his recipe for Chorizo Buffalo Meatloaf.
MLUI is offering a series of workshops for new and established farmers. The Get Farming! program kicks off on Jan 20 with The Business of Farming at Michigan Works in Traverse City.
Read Diane Conners article about the new Michigan law that eases restrictions on buying local foods for student cafeterias.
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