New guide on Endangered Great Lakes Foods

A new guide is now available that chronicles endangered Great Lakes foods, aimed to inspire food recovery projects and bring these foods back to the table. Published as part of Slow Food USA's Renewing America's Food Traditions Alliance, the booklet includes a working list of rare place-based foods with unique traditions rooted in the Great Lakes region, along with essays from residents working to protect and revive these foods. The list of at-risk foods was shaped by a series of workshops held throughout the Great Lakes, including one in Traverse City in October 2008.

Fungi and Fermentation Skill Swap

Join the Institute for Sustainable Living, Art, and Natural Design (ISLAND) and the Martha Wagbo Farm and Education Center as we explore the wide world of fungi and fermentations. Anyone with an interest in local foods; wild-crafting; food preservation; or tasty, healthful meals will greatly benefit from the workshops offered here. Experienced teachers will present an array of topics, including wild mushroom hikes, mushroom dyeing, mushroom paper, cheese making, vegetable fermentations, mead making, and much more! There will also be local vendors selling fungal and fermented goods.

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Our first Mangalitsa pig

Mangalista pig, many ways.

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Mangalitsa pigs

Mangalitsa's Now available for sale Check for pricing with staff

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Forgotten Fruits: Conserving Apples in the Landscape

Last Fall, Gary Nabhan visited Northern Michigan as part of the Renewing America's Food Traditions project's focus on the Great Lakes foodshed. The next step was a gathering in Madison, Wisconsin, where heirloom apple growers met to discuss threats to fruit tree diversity and identify conservation strategies.

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“A Feast of Families” Brings Generations, Community, Music & Heritage Foods To The Table

A multi-generational program developed by award-winning Michigan songwriter Kitty Donohoe is now available to Michigan schools and communities that unites generations through music and heritage foods. Donohoe last performed (as part of a trio) in the 5-county area at Empire's Dunegrass & Blues Festival in 2007 and to a sold-out audience for a solo performance at The Foothills Cafe of Glen Lake in 2006.

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Park to offer Antique Apple and Pear Tree Pruning Workshop

Wondering how to shape up those neglected antique fruit trees? You won't want to miss this free hands-on workshop at Sleeping Bear Dunes!

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Latest draft of the Great Lakes Foods At Risk List

Slow Foods USA has just added the latest draft of the Great Lakes Foods At Risk list to its website. They've also added a draft manual/manifesto about heirloom apple restoration. Please visit the RAFT publication page to download both publications. RAFT organizers welcome your input on both publications.

At Risk Foods in the Great Lakes Region

I just received the updated list of Foods at Risk in the Great Lakes Region from the folks at RAFT. This initiative, Renewing America's Food Traditions, is currently identifying the traditional foods of our region that are in danger of disappearing. A regional workshop is slated for March 21 in Madison, Wisc., to build on the efforts of our local workshop we had in Traverse City last October. Take a look at the updated list, and if you have information to share, please send your comments to the people listed in the document.

Rich Harvest: Rediscovering “Up North” Traditional Foods

Grand Traverse Insider featured a story on Gary Nabhan's recent visit to northern Michigan.

Rediscovering Up North Traditional Foods

When Gary Nabhan visited northern Michigan earlier this month to lead a group of locals in identifying traditional foods at risk, I was stumped. The cherries and whitefish that first come to mind when thinking of our typical Up North menus are still prevalent. And the foods I remember from childhood are more of the Midwestern casserole variety; not a specific potato, or chicken or mushroom.

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Stephanie Mills and Gary Nabhan Book Signing

Photos from last week's book signing with Stephanie Mills and Gary Nabhan.

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Local Foods Tasting Wrap Up

Last Friday was the Local Foods Tasting I helped to organize, and I just wanted to acknowledge the talented folks at Cuppa Joe who helped pull it off.

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Eat it to Save it: An Interview with Gary Nabhan

From roasted tomato hornworm larvae, to pit-roasted cactus flowers, Gary Paul Nabhan has sampled his share of foods unfamiliar to most of us in northern Michigan. A renowned ethnobiologist, conservationist, MacArthur "genius grant" recipient and author, Nabhan has traveled the globe, searching out the stories and tastes of many a region's traditional foods. But his efforts aren't about saving these foods for the museum shelves; instead, he aims to get these foods back on our plates to savor and enjoy. "Eat it to save it" sums up the approach. Read on for our interview with Gary and his upcoming visit to northern Michigan. (This piece will also appear in next week's Northern Express.)

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