Tagged: food

For many people, the name Aunt Jemima immediately brings a certain image to mind - pancakes anyone? The image -- with the broad smile, round face, and hair wrapped in a bandana -- is powerful, and often controversial.

Author Toni Tipton-Martin examines the image of Aunt Jemima through the recipes and histories of real-life African-American cooks. The Jemima Code is a blog, book project, and traveling art exhibition that looks beyond the bandana.

Tipton-Martin will be a special guest at Zingerman’s 8th Annual African-American dinner tonight. She will also present a special talk on food and diversity on Wednesday January 23rd at 7:00pm. You can visit this link for more information.

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.

The passage of right-to-work legislation in the state House and Senate may have Lansing in turmoil, but residents of Ann Arbor learned yesterday of  a more immediate concern.

Krazy Jim's Blimpy Burger, a staple for U of M students and townies alike, is looking for a new home.

AnnArbor.com has more:

Owner Rich Magner said a deal between the University of Michigan and the property’s owner, Patricia Shafer, means he will have to close Blimpy Burger in summer 2013. He wants to find a new location for the restaurant.

Shafer is the widow of Blimpy Burger's original founder, Jim Shafer.

“I don’t know what the plans are,” Magner said. “But basically, in a nutshell, we will be able to operate in this location into summer 2013 and we will be trying to put a deal together and look for a new location.”

Magner said the University made Shafer an offer "she couldn't refuse."

With the exception of a few wild selections, the Thanksgiving spreads of today closely resemble those of the 1800’s.

Bill Loomis, author of “Detroit’s Delectable Past,” claimed our ancestors had a taste for animals of considerable size- such as the bear.

During the 19th century, animals were killed specifically for the Thanksgiving meal.

Cuts of chicken, duck, fish, quail and squirrel were served with mounds of squash and other root vegetables.

For Seeking Change, Christina Shockley spoke with Tracie McMillan. She is a journalist who went undercover to find out why we eat the way we do in America, and what it would take for everyone to eat well in this country.

To learn more about the food industry, she lived and worked in three different communities across the country, including Detroit.

She wrote about her experiences in her book, "The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table."

She says we need to ensure that quality, healthy foods are available in all neighborhoods.