Issue #36 Fall 2016

By Chris Hardman / Photography By Jacob Lewkow | Last Updated September 15, 2016
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wow fall 2016 cover


As we head into the cooler months of the year, the quest to eat locally produced food can become more difficult. Many of the small farmers’ markets close, CSA memberships conclude and the farm stands board up for the winter.

But just because it’s not as easy to eat local in the winter doesn’t mean it’s impossible. With the growing number of indoor farmers’ markets in our area, undoubtedly there is one within 30 minutes of your home. Year-long markets in Flint, Detroit, Ann Arbor, Royal Oak and Pontiac continue to offer locally sourced meat, dairy, honey, granola, salsa and bread items, just to name a few, throughout the winter. My go-to source for farmers’ market information is Michigan Farmers Market Association. Their Find a Farmers Market function allows you to search by day, county or city.

Our creative Michigan chefs are committed to supporting the local food economy, and the number of restaurants using local food products continues to grow at a steady rate. You can peruse online versions of our magazine to read the stories behind those restaurants, and you can try out the locally developed app Grubbable, which combines listings for restaurants that use local ingredients with a dining and discount program.

Another place to find local food is through food co-ops and specialty food stores. Our magazine has already introduced you to food co-ops in Ann Arbor and Ypsilanti and a Michigan-food-only grocery store in Ann Arbor called the Argus Farm Stop. Still going strong is the winter CSA we wrote about called Locavorious. They sell frozen fruits and vegetables from local farms once the growing season ends. I like to use Local Harvest to search for coops and CSAs.

So as the days darken and the air cools, don’t fret. You can still support your local economy and have access to the freshest food around.

Chris Hardman, Executive Editor,

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tenacity beer flight
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Maria’s Munchies Wins National Good Food Award

Marcia's Pickled Munchies
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Dilla's Donuts Delight in Detroit

Herman Hayes honors his late nephew, hip-hop artist J. Dilla, with a sweet treat

In Ann Arbor Green Things Farm Unpaves Way for Farming

Nate and Jill Lada
Green Things Farm is part of Ann Arbor's Greenbelt Program, which places conservation easements on land surrounding the city

Hops Farms Return to Michigan

Top Hops farm
Michigan’s growing beer industry spurs a hops farm resurgence

At Jolly Pumpkin Local Food Pairs Well with Local Beer

bartender at jolly pumpkin
Executive Chef Matthew Morrison of Jolly Pumpkin favors certified organic farms with his menu featuring produce from local farmers.

Tempeh Arugula Tomato Sandwich

tempeh arugula tomato sandwich
Recipe by Chef Matthew Morrison, Jolly Pumpkin, Ann Arbor 

Crumbles: Local Chefs Share Their Recipes for This Rich Dessert

crumble dessert
Tested & Edited by edibleWOW Recipe Editor Pam Aughe, R.D.

The Grafted Root Defines Cozy and Local

Owner Michele Matthews
Head to The Grafted Root to enjoy a simple-yet-flavorful breakfast or lunch

Harvest Grill Sandwich

harvest grill sandwich
Recipe by Michele Matthews, The Grafted Root, Grand Blanc 

Michigan By the Bottle Knows Local Wine

wine tasting
The Casey family spreads the gospel of Michigan wine at Michigan by the Bottle

Motown Soup Proves That Soup Can Change the World

Motown Soup
Motown Soup is an all-volunteer nonprofit venture that produces and sells nutritious meals in a bag.

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