food

Business
5:52 pm
Sun July 6, 2014

Proposed food truck rules go back to Ohio mayor

The Grand Rapids "What The Truck" truck
Credit Steven Depolo / Creative Commons

TOLEDO, Ohio (AP) - Proposed regulations for food trucks in a northwestern Ohio city have gone back to the mayor for more discussion after opposition from supporters of the mobile businesses. The Blade newspaper in Toledo reports that Toledo City Council declined to vote on Mayor Michael Collins' proposals last week.

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Environment & Science
10:45 am
Thu July 3, 2014

What should we do about the arsenic in our food? Experts say vary your diet, research ongoing

A rice farm in California. These test plots are being used by rice farmers to find ways to limit the amount of arsenic getting into rice.
FDA

All this week, we’ve been talking about the potential for elevated levels of arsenic in groundwater in Michigan.

The upshot of our reports:

  1. Arsenic levels in Michigan’s groundwater can be high.
  2. Arsenic is bad for you.
  3. Scientists are finding health effects at lower exposure levels.
  4. If you’re on a well, test it for arsenic.
  5. If the levels are high, you should consider doing something about it.

This one chart published by the Center for Public Integrity shows you why (the blue bar is arsenic):

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Arts & Culture
3:41 pm
Fri June 20, 2014

New book celebrates diversity, food and culture

Featuring a foreword by Ari Weinzweig of Zingerman's and design by Kevin Woodland.
Credit 826 Michigan/Facebook page

    

Most kids in the state are on summer break. And, while the year wrapped up with final tests, and end of year activities, one group of students celebrated the end of their school by becoming published authors.

826 Michigan is a nonprofit organization that supports students in developing their writing skills and helps teachers inspire students to write. This year the students worked with English Language Learner students and teachers at Ypsilanti Community High School.

This book is called Enjoy! – Recipes for Building Community. It includes essays, letters and recipes from the students and from chefs and other members of the local food community.

Joining us today were Liz Sirman, an ELL teacher at Ypsilanti Community High School, Lucy Centeno, one of the student writers from Ypsilanti Community High School, Ari Weinzweig, co-owner and founding partner of Zingerman’s.

Food
3:52 pm
Mon May 19, 2014

A morel mushroom recipe from a café in Cadillac

Morel mushrooms spring from the ground in Michigan.
Credit State of Michigan

Listen to Chef Hermann Suhs cooking up morels in his kitchen at Hermann's European Café in Cadillac, Michigan.

This audio postcard was produced by Tom Carr.

Here's the recipe for "Fettuccine Morello a la Chef Hermann"

Ingredients:

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Health
1:27 pm
Wed May 14, 2014

Health officials looking into a cluster of E. coli contamination in Michigan

Health officials suspect under cooked ground beef.
Credit user i believe i can fry / Flickr

State health officials say they're working with health departments in Kent, Livingston, Oakland, Ottawa and Washtenaw counties to investigate a cluster of recent illnesses due to the bacteria E. coli O157.

The state Department of Community Health and the state Department of Agriculture and Rural Development announced Wednesday that the suspected source of the bacteria is ground beef.

More from the MDCH press release:

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Stateside
4:11 pm
Wed May 7, 2014

Frogs used to rule the menus in Detroit

Frog legs on the grill.
Credit Tomas Castelazo / Wikimedia Commons

Treating yourself to a good restaurant meal in Detroit these days might mean biting into some great Coney Islands, or a plate of flaming souvlaki in Greektown, or barbeque, or soul food.

Now roll the clock back about 90 or 100 years.

How about frog leg salad? Frog ravioli? Frog leg pie? Pickled or poached frog leg?

It seems early 20th century foodies just loved frog legs, and Detroit was happy to provide them.

As one New York columnist gushed in 1905: "If you have never eaten frog legs in Detroit, you have something to live for, something for which to strive."

Food historian Bill Loomis wrote about this often-overlooked period in Detroit's culinary history for the May issue of Hour:Detroit magazine.

The piece is called "When Frogs Were King."

Loomis joined us today on the program.

*Listen to our interview above.

Environment & Science
2:34 pm
Thu April 3, 2014

Network aims to boost Michigan-produced food

A farm in southeast Michigan.
Credit Wikimedia Commons

LANSING – A new network aims to connect farmers, food processors, and food service directors as part of an effort to increase the amount of Michigan-produced food served in institutions.

The Michigan State University Center for Regional Food Systems and the nonprofit Ecology Center environmental group on Thursday announced the launch of the Michigan Farm to Institution Network.

Organizers want schools, child care centers, hospitals, colleges and universities to get 20 percent of their food products from Michigan growers, producers and processors by 2020. The Center for Regional Food Systems says food service directors have expressed interest in the idea.

The Ann Arbor-based Ecology Center is working with Michigan hospitals on the effort. A campaign called "Cultivate Michigan" aims to help institutions reach the goal.

Stateside
4:56 pm
Thu February 27, 2014

Vote now to get your favorite food added to the Fifth Third Ballpark concession menu

Fifth Third Ballpark
Mandy Warhol Flickr

All right, you fans of West Michigan's Whitecaps, it's your chance to decide what treat will be added to the concession menu at Fifth Third Ballpark.

The annual online poll lets fans choose their favorite item from ideas submitted by fans. The team has pulled a top-10 list from hundreds of ideas.

Mickey Graham is with the West Michigan Whitecaps, and he joined us today to discuss some of the top choices. 

Listen to the full interview above.

Stateside
4:37 pm
Tue February 18, 2014

Where are the best places to dine in Detroit?

Xochimilco Mexican restaurant.
Facebook

National leaders are recognizing Detroit’s food movement. Last week it was announced that the federal government is providing $150,000 to support local food cultivation in the Detroit area. The money will mostly go to farmers in the city to help fund infrastructure for growing crops.

Detroit has become a hub for urban farming, but the city is also home to a host of hidden and amazing restaurants. Let’s take a tour of those restaurants with writer Bill Loomis. He wrote the book, "Detroit Food: Coney Dogs to Farmers Markets." He joined us today to give us some recommendations.

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Stateside
5:09 pm
Thu February 6, 2014

Mobile and Web app helps feed hungry children in Grand Rapids

Web designer, Adam Salois (left), and Managing Director, Jonathan Kumar (right).
Mercedes Mejia Michigan Radio

Using the power of social media to do good – in this case, ordering a dessert or an appetizer and, in doing so, helping to feed a hungry child.

Our next guest has accomplished that with a mobile and Web app called FoodCircles currently up and running in Grand Rapids.

Jonathan Kumar is the managing director of FoodCircles and he joined us today.

Listen to the full interview above.

The Environment Report
9:32 am
Thu January 9, 2014

Food industry asks to label genetically engineered ingredients as 'natural'

March Against Monsanto, Vancouver, Canada
From Wikipedia, the free encyclopedia

The food industry wants the government to give the okay for calling products using genetically engineered ingredients “natural” foods.

I went to my local grocery store looking for the term “natural” or “naturally” and I didn’t have to go very far.

In the cereal aisle I found products labeled “naturally flavored,” “100% natural,” and an “all natural pancake mix.” A couple aisles over, looking at the chips there were “all natural” pretzels, “naturally sweet” popcorn, and then there was a drink with a label that read “naturally flavored beverage with other natural flavors blended with vitamins.”

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Arts & Culture
4:20 pm
Tue December 17, 2013

Stateside: Historic Christmas feasts, festivities

These hungry youngsters are partaking in a historic tradition
Bibliothèque et Archives nationales du Québec

A conversation with Bill Loomis about Christmas feasts of yore.

(Editor's note: The piece originally aired on December 20, 2012) 

Holiday feasts have increased in both complexity and decadence since their 19th century beginnings.

Bill Loomis of the Detroit News spoke with Cyndy about some historic festive spreads.

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Stateside
4:31 pm
Tue November 26, 2013

The Jewish contribution to American cooking

Part of the cover of the More than Matzo Balls cookbook by the 2010 National Council of Jewish Women, St. Louis Section.
Courtesy of the University of Michigan Library

 

There's an exhibit going on now  through December 8 at the Hatcher Graduate Library at the University of Michigan. It's entitled "American Foodways: The Jewish Contribution."

Janice Bluestein Longone is the co-curator of the university's new exhibit.

She has spent more than four decades creating a 25,000-item library of American culinary literature -- one of the largest, most acclaimed private collections in the world.

But, Jan says she was surprised by the outpouring of support she received from the Jewish community.

Stateside
3:54 pm
Wed October 23, 2013

Is eating local good for the environment?

Eat more locally-grown, fresh fruits and vegetables
jamesjyu via flicker

There's much talk in Michigan---and across American---about the local food movement.

For many food activists, eating locally sourced foods isn't just a pleasure, it is a moral obligation. They maintain locally sourced food is better for the entire planet than shipping food thousands of miles across oceans, across continents.

Is eating local always worth it? What works and what doesn't?

Dr. Margot Finn is a lecturer at the University of Michigan. She specializes in food, popular culture, and class, and she joined us today in the studio.

Listen to the full interview above.

Stateside
5:17 pm
Mon October 14, 2013

The Upper Peninsula offers a lot of 'culinary glory'

Michael Stern
Twitter

It’s time to talk food, and who better to turn to than Michael Stern of Roadfood.com?

He and his wife Jane drive around the country searching for good food and exploring popular culture, and sharing the news with the rest of us through their writing and conversations on public radio's The Splendid Table.

Michael Stern joined us today to tell us what is cooking in the Upper Peninsula along U.S. Highway 41, starting in Marquette and working up to Copper Harbor.

Michael's piece in  Saveur Magazine is called "Upper Crust: The Culinary Glovry of Michigan's Route 41."

Listen to the full interview above.

Politics & Culture
5:09 pm
Mon October 14, 2013

Stateside for Monday, October 14th, 2013

Canada is dumping its garbage in Michigan. We took a look at why it's so cheap to haul trash over the border and the political reasons making it hard to stop.

And, we celebrated the 80th anniversary of the drive-in movie theater. Did you know Michigan once had more than 100 drive-ins? Today just a hand full are still in operation.

Also, Amtrak is making some improvements. We spoke with Tim Hoeffner of the Michigan Department of Transportation about what Michigan train passengers can expect.

And, Michael Stern from Roadfood.com, and frequent guest on The Splendid Table, stopped by to tell us about his recent trip to the Upper Peninsula and the culinary marvels he found up there.

But, first on the show, Democratic and Republican leaders in Congress are still at odds over federal spending on this, the 14th day of the partial government shutdown. In weekend discussions, Senate Democratic leader Harry Reid and Republican leader Mitch McConnell could not reach a deal to raise the nation's borrowing authority. Stocks are lower as the nation moves to a potentially disastrous default on its debt. Democratic Congressman Sander Levin joined us today to talk about the impasse.

Politics & Government
1:32 pm
Fri October 11, 2013

Michigan food assistance programs hearing from worried clients

In just one county, 5,000 families get federal help buying healthy food for their kids
user mytvdinner Flickr

The federal shutdown is hitting struggling Michigan families where they live.

At first, panicked calls flooded into Washtenaw County health services, says Karen Lewis.

She helps run the Women, Infants and Children program (WIC), which help low-income moms get milk, bread, vegetables and fruit for their kids.

Every month, the county serves some 5,000 families who look to WIC, says Lewis.

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1:05 pm
Tue June 18, 2013

Want to know where to get the best burger in Michigan? These men did the research.

Lead in text: 
John Gonzalez, David Kutzko, and Fritz Klug spent 6 days sampling 33 hamburgers to find the best of the best in Michigan. They revealed the winner this morning: Laura's Little Burger Joint in Decatur. A noteworthy finalist was Krazy Jim's Blimpy Burger in Ann Arbor. Blimpy Burger, which took 10th place, will be closing at the end of August. Many locals hope that they will find a new location for sometime soon.
Does anyone remember the character Wimpy from the old Popeye cartoons? Well, he is best remembered for a healthy appetite for hamburgers, and his classic phrase: "I'll gladly pay you Tuesday for a hamburger today." Well, today is Tuesday! And it's pay day, in a way: It's the day we announce the results of our Michigan's Best Burger search.
Offbeat
2:02 pm
Thu June 13, 2013

Michigan holds the nation's fudge capital - Mackinac Island

rawmustard Flickr

This coming Sunday isn’t just Father's Day -- it is also National Fudge Day.

By most accounts, the first batch of fudge was concocted in Baltimore in the 1880s. By the turn of the century, fudge-making arrived on Mackinac Island in northern Michigan, which today has a legitimate claim as the modern day fudge capital.

Tourists pile off ferries and onto Mackinac Island by the thousands every day during the summer. For many, one of the first stops when they arrive or the last stop before they board a ferry back home, is one of the island’s 15 or so fudge shops. 

Island-wide, the favorite is plain, unadulterated chocolate fudge.

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Environment & Science
12:24 pm
Fri May 31, 2013

A rebound for Michigan's maple syrup producers

Stephanie Thorne from Trail's End Maple Syrup in Vermontville, Mich., shows off her syrup products at the Vermontville Maple Syrup Festival.
Logan Chadde

It has been a good year for maple syrup in Michigan. Farms produced twice the amount of syrup as they did last year, thanks to prime weather conditions that extended the tree-tapping season into April.

Syrup production ended in the Lower Peninsula in early April, and the Upper Peninsula continued production until the end of April. The official numbers of gallons produced will be released in early June. 

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