Spring 2024 - Issue 63
Thinking Outside the Restaurant Kitchen
“You shouldn’t sacrifice flavor ever.” —NISHAN ANDONIAN There’s more than one path to a culinary career. For some chefs, stepping outside of commercial kitchens has brought personal and...
Coffee and Culture
Several Yemeni-owned coffee shops across Southeast Michigan are hoping to change the narrative about Yemen with a cup of coffee. A YEARS-LONG civil war in Yemen, located at the southern tip of the...
Plant Prep
It’s never too early to start plotting out your garden for the year. Make sure to have a plan, nourish your plants with compost and watch them flourish. LATE WINTER, when the weather is still a...
Something Old, Something New: Preserving spring produce
Canned, pickled and fermented foods are an age-old tradition, and they can put a fresh spin on dishes by building flavors and adding an element of surprise. EVER SINCE ANCIENT TIMES, when humans...
Pizza with a Purpose
At two popular pizza joints, Detroit-style pizza stands as a powerful force for positive change—satisfying more than just the palate and strengthening and nurturing the community it serves. PIZZA HOT...
Super Sparklers
ODDS ARE, if you enjoy wine, you love sparkling wine. Bubbly wine comes in numerous styles from many places. It pairs incredibly well with a wide variety of foods, including oysters and fermented or...
