Issue 57 - Summer/Fall 2022
A Toast to Madeline Triffon, “Detroit’s First Lady of Wine”
We know Marvin Shaouni as a photographer and filmmaker, and also as a humble wine aficionado. So when he suggested we write about Master Sommelier Madeline Triffon, “Detroit’s First Lady of Wine,” in...
Alchemy in a Jar
MAKING SUMMER FLAVORS LAST ALL YEAR ONE OF THE PURE joys of eating fresh, seasonal food is the flavor. What can compare with the taste of a ripe, juicy tomato, still warm from the summer sun? Or the...
For Molly Mitchell, Everything’s Coming Up Roses
MOLLY MITCHELL remembers the day in 2014 when she and her cousin peered inside the windows of the former Elmo’s Fine Food on Detroit’s East Side. The pair had hoped to grab a coffee and maybe a bite...
Full Circle: The Story of Seeds
FOR MICHIGAN FARMERS and home gardeners, autumn is the season of hard-reaped rewards from long-nurtured plantings: golden ears of corn from silky stalks stretching skyward, vines abundant with...
Four New Books Explore Food Preservation
Freeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility BY CRYSTAL SCHMIDT (Storey Publishing, July 2022) IT’S CLEAR FROM the start: Author Crystal...
Bowers School Farm
Reshaping Our Relationship with Food from the Ground Up A CASUAL PASSERBY of the I-75 and Square Lake Road interchange might not notice that just beyond the busy thoroughfare sits a 93-acre working...
A Seat at Sylvan Table
A micro-farm-to-plate experience NESTLED WHERE YOU might least expect it, tucked behind fast food joints, a stone’s throw from the daily hustle, a micro-farm and the restaurant it feeds quietly...
Pledging Alligence to the Earth
WHEN IT COMES to wasting food, restaurants run a close second to households. Danielle Todd of Make Food Not Waste wants to do something about that. The answer was The PLEDGE™ on food waste, an...
