Michigan's local food movement is growing and thriving. We're seeing more chefs who deeply care about what they buy and from whom.
Chefs like James Rigato of the Root, a locavore restaurant in White Lake Township.
Writer Michael Jackman of the Metro Times recently analyzed a meal prepared by Chef Rigato and traced nearly 100% of its ingredients to Michigan producers. His just-released story in the Metro Times is billed as "a grand tour of Michigan's local food movement."
The meal consisted of a Charcuterie platter with meat, cheese, fish and vegetables from the region.