Up North Foodies

Food, Fuel, Climate series at NCMC

This fall North Central Michigan College in Petoskey tackles three pressing issues in its Food, Fuel, Climate lecture series.

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Ready to Pick Blackberries

Blackberries are ready to pick and the Michigan Land Use Institute has some interesting recipes on their website. How about Blackberries with Mint Tea Syrup and Yogurt? Or Wild Greens and Chevre in a Blackberry Cider Vinaigrette?

Up North Foodies on Mary in the Morning

Tune your dials to 106.7 WSRT this Wednesday morning, when Up North Foodies will be a guest on Mary in the Morning's Foodie Wednesday radio show. Most likely, you'll find out why I have a background in print journalism rather than broadcast!

Vineyard prices up; TC’s Cherry Stop offers Michigan wine tasting

The cost of vineyard real estate is on the rise in northern Michigan, Cari Noga reports in the September Traverse City Business News. She also writes about downtown Traverse City's Cherry Stop where you can stop in and sample wines from multiple Michigan wineries all in one place.

Leland School to hold Famers Market

Stop by the Leland High School gym next Thursday to support local farmers and schools. Joining forces with MSU Extension, Leland Public Schools will hold its second annual Farmers Market on Sept. 11, from noon to 4 p.m. Showcasing fruits, veggies and other products from local farmers, the event is a great way to get to know what's growing on the peninsula, and introduce local farming to the kids. The event is open to the public, and all products are for sale. Call 231-256-9888 for more info.

Workplace Farm Market at Hagerty

Hagerty Insurance recently hosted a farm market run by area high school students as a part of a pilot youth entrepreneur program. In so doing, Hagerty not only supports the youth program, it also provides a health benefit to employees by making it easy to buy fresh veggies. Read more in Diane Conners post over at the Michigan Land Use Instititute.

CSA week 13 (1/2 share) the last one of summer … :-(

Basil, green beans, romaine, green onions and Maple Viniagrette.

A Chef’s Thought Process

Chef Eric Patterson blogs about his thought process in preparing items he gets from the farmer's market. It's the subject of a class he and Jen Blakeslee will be teaching at the Epicurean Classic.

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An obsessed chef at The Cooks’ House

I recently stumbled upon the blog "from the stove, random thoughts of an obsessed chef," written by Eric Patterson. He's the chef and co-owner of The Cooks' House, which opened in April in the tiny spot that formerly housed Patisserie Amie on Traverse City's East Front Street. We've added a link to Eric's blog over in our right sidebar, and we'll be linking to occasional posts from here. Eric sends out a quick hi to Up North Foodies in a recent post on his blog.

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Short Takes from The 45th

Brief interviews with Spencer Stegenga of Bowers Harbor Vineyards and Sean O'Keefe of Chateau Grand Traverse about the awards their wines won at the International Eastern Wine Competition.

Beer gets billing at Epicurean Classic

In addition to the wealth of food and wine classes and two public receptions at the 2008 Traverse Epicurean Classic, a selection of classes and a gourmet dinner will focus on the vast world of beer.

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Star struck at the Epicurean Classic

Check out Press Food Editor Jaye Beeler's article on MLive.com, Traverse City Epicurean Classic a star-studded event.

CSA week 12 (1/2 share)

Fingerling potatoes, arrat basil, green beans, red & green pepper, roma & cherry tomatoes, romaine and green onions.

Ready to Pick Green Beans

Green beans are ready to pick, and Janice Benson at the Michigan Land Use Institute shares info and recipes, including Green Bean Bake Revisited. One of my favorite ways to prepare green beans is to blanche them, saute some sliced shallots in olive oil, then mix all together with toasted slivered almonds.