Cooking locally raised foods is a priority for Ted Cizma in his capacity as Executive Chef of the Grand Traverse Resort & Spa. Chef Cizma shares a day in the life overseeing the resort's culinary staff and operations.
Crooked Tree Breadworks founder/ head baker Greg Carpenter takes you through the ups and downs of running an artisan bakery in northern Michigan.
Winemaking is known to be an expensive game of chance. No matter how much control we can develop in the winery, we are still at the mercy of weather. Among the things that we cannot control are how fast the fruit will ripen, how much precipitation, and how cold or hot the air temperature outside will be. This final variable of temperature is the name of the ice wine game.
It is truly a gamble, because you leave your beautiful crop out to the elements in the vain hope that it might get better. So there it sits for months, it was ripe and could have been picked to make a fine wine on its own, but now we have decided to see how much abuse it can survive and avoid, should the weather comply.
We thought it'd be fun to share "A Day In the Life" of our area foodies. CSA farmers Judy Reinhardt and Jim Schwantes graciously agreed to share this write-up from their Notes from the Farm they distribute to their CSA shareholders. Pick-up day starts bright and early!
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