tag:blogger.com,1999:blog-17903180087226635052024-03-05T21:24:46.306-05:00Mi Local FoodbeetMI Local Foodbeet is here to help YOU learn how easy it is to eat local in Michigan: recipes, food preservation instructions, store locations, restaurant reviews, and more. Although I occasionally receive unsolicited discounts or samples, the opinions in the blog posts are my own.
Recipe Index: http://milocalfoodbeet.blogspot.com/2013/06/recipe-index.htmlTheresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.comBlogger220125tag:blogger.com,1999:blog-1790318008722663505.post-9503753800691754982014-05-11T22:11:00.000-04:002014-05-11T22:11:17.307-04:00It's Asparagus TimeAsparagus is back in Michigan! I've posted a couple of recipes on my new page. You'll need to read them there and<u> sign up for the new subscription</u> to continue your MI Local Foodbeet news. <b><a href="http://milocalfoodbeet.com/">Check it out here</a></b>. Thanks for reading.Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-30845442958144350272014-04-21T21:28:00.000-04:002014-04-21T21:28:01.062-04:00Don’t Miss a Beet!I feel a little sad. After nearly four years on Blogger, the Foodbeet has been moved to WordPress – with a big expansion of information. And, room to grow! So, I also feel really happy and excited. It’s a bitter-sweet transition.<br />
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Your subscription will not automatically move, so please sign up on the new site. I’m hoping that I don’t need to contact people personally.<br />
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My goal is the same: to help you to find, prepare, eat, and preserve seasonal food. Please take a look around the site, and let me know what you think.<br />
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You’ll find extensive <a href="http://milocalfoodbeet.com/get-started/" target="_blank">Getting Started</a> information and two tabs for seasonal eating – one for <a href="http://milocalfoodbeet.com/in-season/" target="_blank">cooked food</a> and one for <a href="http://milocalfoodbeet.com/seasonally-raw/" target="_blank">raw food</a>.
All of the audio links for <a href="http://milocalfoodbeet.com/the-local-feed/" target="_blank">WYCE’s The Local Feed</a> are located on one page now. Check them out for the weekly updates.<br />
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The recipes and food preservation will be indexed as they are written. The index links to the Blogger pages are available also. Some of the Blogger posts will be reworked for the new site, and some will be re-posted for Throwback Thursdays.<br />
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And, there’s a new Amazon <a href="http://milocalfoodbeet.com/shop/" target="_blank">shopping page</a> with my favorite books and cooking supplies. Purchasing through this page will help to support my work. I don’t charge farmers, restaurants, wineries, etc. when I write posts about them. But, there are costs involved with this website and travel expenses.<br />
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I hope that you enjoy the site and visit often. Thanks for reading. ~ Theresa
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-65011094873612933762014-04-01T21:16:00.001-04:002014-04-01T21:18:13.435-04:00The Local Feed on Roasted Root VegetablesRecently on WYCE's The Local Feed I spoke about one of my favorite cold weather meals - roasted root vegetables.<br />
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There are many Michigan root vegetables: parsnip, potato, sunchokes, rutabaga, sweet potato, carrot, and beet. I use about 3 pounds of root vegetables. There’s no need to peel the potatoes, sunchokes, or carrots; they’re just fine as they are.<br />
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Preheat the oven to 425 degrees. Then, prep the roots by cutting them depending on the size and shape of the vegetables, cut them into one-quarter to one-half inch disks or one-half to three-quarter inch chunks. Put them into a 9 by 13 baking dish. Stir in one-half cup of extra virgin olive oil, coating the pieces.<br />
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Bake them covered for a half hour while you are prepping other ingredients. Depending on availability, I add in chopped red bell or other peppers, four minced shallots, and a handful of fresh herbs. The kind of herbs depends on what I have around, but rosemary, chives, oregano, and thyme all work well.<br />
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After the half hour, add the other ingredients to the pan and bake another 45 minutes for 1 and a quarter hours total – or until the vegetables are all soft.<br />
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As you serve, pour a dash of balsamic vinegar on top. I serve this with hearty Michigan bread and Michigan butter for a warm me up meal. You can also puree it in a blender and use it to stuff home-made ravioli.<br />
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<br /></div>Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-45593709237254114472014-03-23T22:05:00.000-04:002014-03-23T22:05:02.845-04:00August’s Kitchen Vegan DinnersIt was easy for me to assume that August Treu from <a href="http://augustskitchen.com/" target="_blank">August's Kitchen</a> had been a chef his whole career, but as I got to know him I learned that he went to chef school, graduating in 2008, after a series of successful, unrelated careers.<br />
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I’m glad he did, because I have enjoyed watching his business grow. We met at the <a href="http://fultonstreetmarket.org/" target="_blank">Fulton Street Farmers Market</a> when he started selling there in 2011. He sells breakfast foods, fine pastries, and baked goods, such as quick breads, cookies, and pies. He also makes cheese and cans jellies from Michigan fruits. He purchases fruits, vegetables, and milk at the market. When the market building opened, he moved inside. </div>
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Along with classes, August hosts Chef’s Table events at his space on Diamond Avenue in Grand Rapids. The menus vary – and food from his farmers market friends and Ingraberg Farms in Rockford are incorporated. </div>
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The menu themes vary; I recently went to his first Vegan Chef’s Table Dinner. It was a seven-course meal at a fair price of $45.00. And, there’s no charge for the fun! The dinner was promoted by <a href="http://vegangr.com/" target="_blank">Vegan Grand Rapids</a>, so Kolene and Jon were there too. Kudos to them for filling the event with hungry plant-based eaters.</div>
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<u>The Menu:</u></div>
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Tom Yum Tofu Soup</div>
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Broiled Vegetable Terrine</div>
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Crispy Vegetable Pakoras w/ Tamarind Ginger Dipping Sauce</div>
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Grapefruit & Fresh Greens w/ Sweet Fennel Lime Vinaigrette</div>
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Sourdough Bread w/ Herbed Tofu Spread</div>
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Eggplant Gratin w/ Mushrooms & Artichokes</div>
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Orange-Scented CranApple Cobbler</div>
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I dined with my friends Medha from <a href="https://www.etsy.com/shop/MedhaRode" target="_blank">Medha Rode Art</a> and Sue from <a href="http://stirthepotgr.wordpress.com/" target="_blank">Stir the Pot GR</a>, and I met blogger Sarah from <a href="http://happytoberaw.net/" target="_blank">Happy to be Raw</a>. A small venue filled with like-minded people brings out the best in all of us and is great fun. </div>
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The next Vegan Dinner is being planned for May 2014. <a href="http://augustskitchen.com/chefs-table--cooking-class-signup.html" target="_blank">Sign up</a> for the email list for more information on all of the August's Kitchen events. </div>
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THANKS to <a href="http://vegangr.com/" target="_blank">Vegan Grand Rapids</a> for the photos below. </div>
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<tr><td class="tr-caption" style="text-align: center;">Tom Yum Tofu Soup</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Broiled Vegetable Terrine</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Crispy Vegetable Pakoras w/ Tamarind Ginger Dipping Sauce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grapefruit & Fresh Greens w/ Sweet Fennel Lime Vinaigrette</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Eggplant Gratin w/ Mushrooms & Artichokes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Orange-Scented CranApple Cobbler</td></tr>
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-88835508196689309452014-03-04T22:14:00.001-05:002014-03-04T22:14:31.297-05:00Catching up with The Local FeedMy colleague, Chef Shawn Kohlhaas from <a href="https://www.facebook.com/culinarycultivations" target="_blank">Culinary Cultivations</a>, has been busy doing interviews for The Local Feed on <a href="http://www.grcmc.org/radio/" target="_blank">WYCE</a>. Catch up with who he's been chatting with below.<br />
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<i>If your email browser blocks the radio links below, click on the blog post name to get to the web version. </i><br />
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Listen above for the interview with New City Urban Farm.<br />
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<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/LOCALFEEDFEB1723KitchenSage_201402" webkitallowfullscreen="true" width="500"></iframe><br />
Listen above for the interview with Chef Tommy Fitzgerald from Kitchen Sage.<br />
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<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/LOCALFEEDMAR39FarmLink" webkitallowfullscreen="true" width="500"></iframe><br />
Listen above for the interview with Jerry Adams from Farm Link.<br />
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Thanks for reading and listening.<br />
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<br />Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-80432877985320769642014-03-01T19:12:00.001-05:002014-03-01T19:12:20.442-05:00The Local Feed on Basil in the Basement.Have you been yearning for the flavors of summer? How about basil? I was, so this week on The Local Feed on <a href="http://www.grcmc.org/radio/" target="_blank">WYCE</a>, I spoke about <a href="https://www.facebook.com/ggfamiliyfarm" target="_blank">Growing Green Family Farm</a>.<br />
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Listen to the link above or read below.<br />
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Growing Green Family Farm grows basil, cilantro, and microgreens in an environmentally controlled basement. They take care to maintain the right lighting, airflow, humidity, and temperature – so we can have basil in March!<br />
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Microgreens are small greens; usually no more than 2 inches tall. They are not sprouts, but are rather a young plant that is in between a sprout and an older green.<br />
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They also grow kale, lettuces, wheatgrass, and beet greens in a greenhouse.<br />
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No herbicides and pesticides are used. They aren’t really needed in the winter anyway. And, the fertilizer used is an all-natural mix of plant and mineral materials. The water is filtered rainwater.<br />
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So, what to do with basil when there are not a lot of other summer veggies around? How about paring them with dried tomatoes? Did you dry tomatoes last summer? If not, think about it for the upcoming summer.<br />
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And, you can always make a pesto sauce with walnuts, extra virgin olive oil, and parmesan cheese.<br />
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I also send a small bunch of basil through the juicer when I am making a juice blend from other greens. It really adds a summery punch.<br />
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You can purchase fresh, Michigan-grown basil at the Fulton Street Farmers Market on Saturdays. They are open from 10:00 am to 1:00 pm.<br />
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Get your Foodie News on <a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank">my Facebook page</a>.<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-89978476953933683342014-02-22T13:43:00.000-05:002014-02-22T13:43:20.200-05:00Coconut PSACoconuts are NOT grown in Michigan. But, if you read much about healthy diets, you’ve undoubtedly come across them in recipes. Since I experiment with<a href="http://milocalfoodbeet.blogspot.com/2014/01/mi-rawdyssey.html"> raw food diet</a> meals and drink <a href="https://www.facebook.com/media/set/?set=a.471044689619299.109974.124075667649538&type=3" target="_blank">smoothies</a> regularly, I use them frequently. So, I am providing a ‘public service announcement’ about how to open a young Thai coconut.<br />
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Coconut water is very popular now, and the best tasting water I have found is in young Thai coconuts. Make sure that when you buy them, they are fresh. Usually, the freshest ones are in Asian markets with a high turn-over. Ask the produce manager when the coconuts arrived at the store.<br />
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The demonstrations that I have seen have made opening a coconut seem like a grade B horror movie – you need to hack it with a knife. But, recently a friend showed me this kinder, gentler method. I'm sharing it with you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d7rK4rJm4jcEmFQg-o1kr27C5-PF0pbCQlOJwbH3u7T6AmbXpPYz5xgikDvRMu8aqUl7c8pBiQ8ovi8E9PPNRnu81X2x8oe8RVJMGfgDxbQceRQopjc1WTj3nikJ6WOqQPJVOaRRr-E2/s1600/2014-01-05+17.22.52.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d7rK4rJm4jcEmFQg-o1kr27C5-PF0pbCQlOJwbH3u7T6AmbXpPYz5xgikDvRMu8aqUl7c8pBiQ8ovi8E9PPNRnu81X2x8oe8RVJMGfgDxbQceRQopjc1WTj3nikJ6WOqQPJVOaRRr-E2/s1600/2014-01-05+17.22.52.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice off the outer shell following the angle of the coconut.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdL8suIYNtY-roJ1b6vT82IRxKEFEkXHwWij-lGdq6BD6nysAKfxnwq7BZS_sRZhyphenhyphenpfprY3zFqto2n60hmtXnuNNhQ4FGwG6p_MBkBvcVCXeYPiPjY9sC0vcfzQODIsWTmtpLHF6MuRh5/s1600/2014-01-05+17.24.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdL8suIYNtY-roJ1b6vT82IRxKEFEkXHwWij-lGdq6BD6nysAKfxnwq7BZS_sRZhyphenhyphenpfprY3zFqto2n60hmtXnuNNhQ4FGwG6p_MBkBvcVCXeYPiPjY9sC0vcfzQODIsWTmtpLHF6MuRh5/s1600/2014-01-05+17.24.33.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like this afterward.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-qBE63AtCGZX9OsPK2f-knZw0NBbW4VK3zjydA1CqnRF_KYnZHfeCel1ajVz7ayGh6Ve4K_VLvd32masz5xI8UC-MEfBrNuI_HCJvzU_g5C6k_EVuSeoekIlRLFjCmgBYmQHNl7lb2r8/s1600/2014-01-05+17.24.49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-qBE63AtCGZX9OsPK2f-knZw0NBbW4VK3zjydA1CqnRF_KYnZHfeCel1ajVz7ayGh6Ve4K_VLvd32masz5xI8UC-MEfBrNuI_HCJvzU_g5C6k_EVuSeoekIlRLFjCmgBYmQHNl7lb2r8/s1600/2014-01-05+17.24.49.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Score with a serrated knife it in an area that is the dark color. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ALrwBZBRzZoH1ufy1TepTSLcYc0sWN26jNknVtq5JTsfy9aObTfvMENsogcYaEjWQV2m5nOGIduUe1UN69GFF4jBY2oLwq4k7Gfpj4Qg6OpILdNRw9p1oQLrsiSBe1kxkpF5anPKylad/s1600/2014-01-05+17.27.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ALrwBZBRzZoH1ufy1TepTSLcYc0sWN26jNknVtq5JTsfy9aObTfvMENsogcYaEjWQV2m5nOGIduUe1UN69GFF4jBY2oLwq4k7Gfpj4Qg6OpILdNRw9p1oQLrsiSBe1kxkpF5anPKylad/s1600/2014-01-05+17.27.16.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Starting in the scored section, use the knife to cut around the top.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7XPedJFArHhtYLhbsNGzZl2xFr6Mir2K9f2mUVDP9DRgnOELvsY_KDV9M0ZTvSrJoLVq1j_pPBsulx_YM9wDC9Fjy-_FapmpT2gVjR9ZRwpx5BzdinLT0SdaC60NpohjM0M_vZIY5twZ/s1600/2014-01-05+17.27.48.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7XPedJFArHhtYLhbsNGzZl2xFr6Mir2K9f2mUVDP9DRgnOELvsY_KDV9M0ZTvSrJoLVq1j_pPBsulx_YM9wDC9Fjy-_FapmpT2gVjR9ZRwpx5BzdinLT0SdaC60NpohjM0M_vZIY5twZ/s1600/2014-01-05+17.27.48.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel the top off.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ouabKSs2YiuvP2-fxVwpHta5GjHGKUITcBjFAccuQ78IbQup0XJovvuL1wh9fvTf_M17xHwnnrOgdSKg3OT6GJEsoVdxNI5CL62rnk_V9cVzpMBFRkJXoPlkw521xGluI06R-J1r15vs/s1600/2014-01-05+17.29.06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ouabKSs2YiuvP2-fxVwpHta5GjHGKUITcBjFAccuQ78IbQup0XJovvuL1wh9fvTf_M17xHwnnrOgdSKg3OT6GJEsoVdxNI5CL62rnk_V9cVzpMBFRkJXoPlkw521xGluI06R-J1r15vs/s1600/2014-01-05+17.29.06.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour into a glass or jar. I use my canning funnel.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dri1MiQjwpyfsx8XEISDVmO_PYHf8udATKcTAYOsQKotSYr3fgapGPYuk0P3QCxZPkO7uZXy08RxlZWNASlw8zLFIjKR_7rVu7HPC8hLys3OhWURs721Yh69Yum7nhu7U96vPsMGTx8K/s1600/2014-01-05+17.29.41.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dri1MiQjwpyfsx8XEISDVmO_PYHf8udATKcTAYOsQKotSYr3fgapGPYuk0P3QCxZPkO7uZXy08RxlZWNASlw8zLFIjKR_7rVu7HPC8hLys3OhWURs721Yh69Yum7nhu7U96vPsMGTx8K/s1600/2014-01-05+17.29.41.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now, you have coconut water. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHilzsZ_Ln0sERqSjYf4eRSe12vqE0mcoyRVvODJ1xSQQ2L4t6qFaPQU3aIOPKhakUCFrVJWvlTo9zpJhKMhaDc9xggGlQAP2URzGRFqCw7e7rd9pva3GfvwmrorBBLiBNSgb1I9olpkOn/s1600/2014-01-05+17.30.35.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHilzsZ_Ln0sERqSjYf4eRSe12vqE0mcoyRVvODJ1xSQQ2L4t6qFaPQU3aIOPKhakUCFrVJWvlTo9zpJhKMhaDc9xggGlQAP2URzGRFqCw7e7rd9pva3GfvwmrorBBLiBNSgb1I9olpkOn/s1600/2014-01-05+17.30.35.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scrape out the coconut meat with a spoon. If there are specs of brown shell<br /> on the meat, scrape it off with a wet spoon.</td></tr>
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Enjoy coconut water as a healthy, refreshing beverage or as the base for a smoothie with fruit and greens.<br />
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The coconut meat is also tasty in smoothies; I use about one ounce for a 16 - 20 ounce smoothie. It is also used in raw food recipes. Coconut meat can also be frozen for future use.<br />
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If you blend the coconut water and meat together you have a coconut milk. (You can blend the meat with plain water to get milk,also.) I’ve found that the coconut water and meat mixture can be quite thick. So, it’s a good base for a vegan pudding base. Or, you can dilute it with water or juice and add it to a smoothie. <br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-27290772308693663542014-02-15T09:09:00.002-05:002014-02-15T09:09:55.597-05:00The Local Feed on Visser FarmsThis week on The Local Feed on <a href="http://www.grcmc.org/radio/" target="_blank">WYCE</a>, I spoke about my trip to <a href="http://visser-farms.com/" target="_blank">Visser Farms</a>. I toured the farm in late fall to find out where all those wonderful root vegetables are stored over winter.<br />
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<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/LOCALFEEDFEB1016VisserFarmsWinterStorage" webkitallowfullscreen="true" width="500"></iframe><br />
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Listen to the link above or read below.<br />
<i>If your email browser blocked the radio link above, click on the blog post name to get to the web version.</i><br />
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Do you ever wonder where your veggies hang out over the winter? I did. So I took a truck tour of Visser Farms with Phil Visser. They farm a total of 200 acres in Zeeland and Jenison.<br />
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It turns out that some vegetables can stay in the ground. Weather is always a factor, but kale, rutabagas, and turnips usually stay in the ground over winter and are harvested when there’s access to them, and then they’re stored temporarily before market or delivery. Broccoli likes the sudden warm days of autumn and springs back to life. It stays in the ground until damaged. So, it’s available when there is an occasional, very mild winter. (Well, not this year!)<br />
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Root vegetables, such as carrots, onions, potatoes, rutabagas, turnips, sweet potatoes, celery root, and beets are stored in a nearby facility over winter that’s about 38 degrees.<br />
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The farm started in 1902; currently the fifth generation is working it. They do their best to keep sprays to a minimum and use natural fertilizer. Also, they plant cover crops, such as rye, in the fall to prevent soil erosion and to replenish nutrients into the soil when plowed under. The crops are regularly rotated to ensure that the soil is healthy and not stressed or stripped of nutrients.<br />
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Find the Michigan root vegetable mainstays at restaurants in Grand Rapids and Holland and the <a href="http://milocalfoodbeet.blogspot.com/2014/02/winter-market.html">Fulton Street Farmers Market</a>. The market is open on Saturdays 10:00 am to 1:00 pm from January to April.<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-14512494821552798682014-02-07T09:06:00.002-05:002014-02-07T09:06:40.199-05:00Winter MarketHere’s the<a href="http://therapidian.org/winter-market" target="_blank"> link to my latest article</a> on The Rapidian. I appreciate their support of my work and for local food! Included in the article is the audio link from last week’s segment on WYCE.<br />
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The <a href="http://fultonstreetmarket.org/" target="_blank">Fulton Street Farmers Market</a> is open on Saturdays through April from 10:00 am to 1:00 pm.<br />
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See you there!<br />
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Additional photos below.<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-21460976816581448412014-01-30T19:44:00.000-05:002014-01-30T19:44:14.834-05:00On the Road with… a Blender<div class="separator" style="clear: both; text-align: left;">
If you have been reading my blog or <a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank">Facebook page</a> for a while, you might know that I am a big fan of green smoothies. I enjoy them for breakfast almost every day.</div>
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When I travel, I want the same healthy smoothie that I am used to at home. There are not a lot of organic smoothie businesses around Michigan, so I have been working out how to get my fix. My story is below; learn from my experiences.<br />
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First I tried bringing along a smoothie that I had frozen, because smoothies freeze pretty well. I figured that it would thaw in the fridge overnight. But it didn’t. So it was a bit of a challenge to get it thawed enough to drink in the morning before heading out to the beach.<br />
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The next time that I traveled, I took two smoothies in a cooler, and put them in the hotel refrigerator. Thankfully, it is pretty easy to get a room with a fridge these days. But, this time the refrigerator was not working properly. By morning, the smoothies were ruined. I was an unhappy traveler that day!<br />
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So, I decided to take along my<a href="https://www.vitamix.com/" target="_blank"> high-speed (Vitamix) blender</a> the next time! I took it on my trip to <a href="http://milocalfoodbeet.blogspot.com/2013/07/the-rest-of-u-p-story.html">Marquette, Michigan</a>. My room had a small refrigerator – and it worked. I took kale, apples, and celery knowing that they would travel well in a cooler and mix up to be a delicious smoothie.<br />
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The issue that I had this time was that I had to clean the blender under the tub faucet. Not, a big deal, but something that I had not anticipated. Now, I know more of what to expect.<br />
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Finally, on my trip to <a href="http://milocalfoodbeet.blogspot.com/2013/09/twenty-years-of-chateau-chantal.html">Chateau Chantal</a> in the Traverse City area, my plan worked! That room had a small fridge and a bar-type sink with a high faucet. It was perfect for setting up and cleaning the blender. Again, I made smoothies daily from 2 large kale leaves, 1 apple, 1 celery stick, and 1 cup of water. This is a smoothie recipe that will stay well over night in the refrigerator. So, if you need breakfast quick in the morning, you can make it the night before.<br />
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I you want to fly with a blender, I suppose that you could carry it onto the plane. (But, check with the most recent carry-on luggage rules.)<br />
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Safe Travels!<br />
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<tr><td class="tr-caption" style="text-align: center;">perfect lodging sink</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrNU13rADoI4AZ65r7wML_stTMYEctbaZZhzImSugbq9RuLbNPGuhqlEdM4YJRu3jWj8fWk-Fw2pOPZOkpjR7YA1a6RYra121oL-VlNwMd1SAkU82glCFasmvx_00ztnYi_fhapuKYlW1/s1600/DSC02753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrNU13rADoI4AZ65r7wML_stTMYEctbaZZhzImSugbq9RuLbNPGuhqlEdM4YJRu3jWj8fWk-Fw2pOPZOkpjR7YA1a6RYra121oL-VlNwMd1SAkU82glCFasmvx_00ztnYi_fhapuKYlW1/s1600/DSC02753.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Travel Veggies<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ub1mfzRJko0kuk8JklnwQsZjLC-qcWB7Cr753tfN65-Xjgr1B58GOerSf0ERQlucoaQMEl8RnzfdvVAr8LyZOe5anO7Oj1wVcbC8KnWDWE3D-LkEoTTuWzr1KQs7J6oMUL3t2lEZib50/s1600/apples+greens+celery+water+smoothie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ub1mfzRJko0kuk8JklnwQsZjLC-qcWB7Cr753tfN65-Xjgr1B58GOerSf0ERQlucoaQMEl8RnzfdvVAr8LyZOe5anO7Oj1wVcbC8KnWDWE3D-LkEoTTuWzr1KQs7J6oMUL3t2lEZib50/s1600/apples+greens+celery+water+smoothie.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">simple breakfast smoothie</td></tr>
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-91019325343594849832014-01-24T08:22:00.001-05:002014-01-24T08:22:36.014-05:00The Local Feed Interviews Shawn Kohlhaas<br />
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I'm pleased to announce that I have a new partner for The Local Feed on WYCE. Shawn Kohlhaas from <a href="http://culinarycultivations.org/" target="_blank">Culinary Cultivations</a> will be our interview correspondent. This week on the segment, I interviewed him.<br />
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<i>If your email browser blocked the radio link above, click on the blog post name to get to the web version. Thanks for reading and listening.</i><br />
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<b>The Local Feed segments air on Tuesdays at 5:30 PM and Wednesdays and Saturdays at 8:30 AM.</b><br />
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Follow the <a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank">Foodbeet on Facebook</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnQDnqjwXV8uK5ogF-VXXbDHEMMHxE6rDLB4mpFC7EF-fthLIb2L6nK7n2Ue3vRTY1XlidgteZNU9bcPLawnPHNIZzN6jifOvDbapHuaVq8FiKqa3MlHktVKrfmp7mlAfd9-Zbe9bFMZW/s1600/1526279_643317219058711_156394323_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnQDnqjwXV8uK5ogF-VXXbDHEMMHxE6rDLB4mpFC7EF-fthLIb2L6nK7n2Ue3vRTY1XlidgteZNU9bcPLawnPHNIZzN6jifOvDbapHuaVq8FiKqa3MlHktVKrfmp7mlAfd9-Zbe9bFMZW/s1600/1526279_643317219058711_156394323_n.jpg" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Matt Jarrells</td></tr>
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-1244696726696243082014-01-19T21:26:00.000-05:002014-03-20T22:02:09.455-04:00MI RAWdyssey<div class="separator" style="clear: both; text-align: left;">
It all began with smoothies; then the detox; finally raw food classes as I came across them. Recently, I took a course and became a<a href="http://andreamcninch.com/nutrition-programs/" target="_blank"> Certified Raw Food Teacher, Coach, and Chef</a>. I’m calling this my RAWdyssey. </div>
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I’ve collected raw food resources from around Michigan. There are more than I thought there would be! They are below – but please read on to get there. First, what is<a href="http://vegetarian.about.com/od/vegetarianlifestyle/f/rawfoods.htm" target="_blank"> raw food</a>? Basically, raw food is unprocessed nuts, seeds, (including buckwheat, wheat, oats, lentils, and beans) fruits, and vegetables (including sea vegetables, fermented vegetables, and sprouts) that have not been heated above 115 degrees. Above that temperature, the food has lost its enzymes – a great part of the nutrition.<br />
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Also eaten are herbs and spices, cold-pressed oils, and sauces such as tamari or coconut aminos. The beverages <a href="http://en.wikipedia.org/wiki/Water_kefir" target="_blank">water kefir</a> and <a href="http://www.foodrenegade.com/kombucha-health-benefits/" target="_blank">kombucha</a> are included as raw products. There are options for sweeteners: raw honey, agave nectar, coconut nectar, and xylitol made from birch. Many people (including myself) use natural maple syrup also. <br />
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Are you intrigued or thinking “I’ll never eat like that?” Either way, I hope you keep reading, because I don’t know anyone that eats 100% raw. I don’t plan to either.<br />
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But, the people that I know that eat raw – whether it’s an experiment or a major part of their diet – all feel better when they eat this way. Maybe it’s just because they are eating much less processed foods, or maybe it’s because of the enzymes. I expect that it’s both. But, I don’t even really care, because they feel better! Don’t think that you have to become a diet label; get to know your body and eat what sustains it.<br />
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So, when I eat raw is it just salads and<a href="https://www.facebook.com/media/set/?set=a.471044689619299.109974.124075667649538&type=3" target="_blank"> smoothies</a>? NO way! It can be as simple or complex as you want it to be. There are even packaged, raw foods available. Sure, I eat salads (mostly kale), I juice vegetables and fruits occasionally, and I drink a morning smoothie. <br />
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I also make wraps out of lettuce or collard greens. I make ‘pasta’ out of zucchini and experiment with sauces. Sometimes I grow my own sprouts; not just for salads, but I made a sprouted spelt crust for raw pizza. Then, there’s the incredible ‘cheeses’ made from nuts – some aged with probiotics.<br />
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But, I’m a sugar addict, you say? No problem! Chocolate is sold in its raw form. You may have never experienced REAL, unadulterated chocolate. It’s fabulous and can be made into many types of candies and desserts. A cheesecake can be made out of cashew cream.<br />
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Below is a list of MI based sources for raw food. Also, if you are interested, <a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank">Facebook message me</a> to be added to my private raw food group on Facebook. We share recipes and experiences on the page. <br />
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<b>Michigan Producers</b><br />
<a href="http://www.deliciosityfoods.com/" target="_blank">Deliciosity</a>, Grand Rapids: premium, raw desserts<br />
<a href="http://www.droughtjuice.com/raw-juice.html" target="_blank">Drought</a>, Plymouth and Detroit: packaged, raw juices<br />
<a href="http://milocalfood.com/index.php?main_page=index&cPath=10" target="_blank">Evergreen Market</a>, Williamsburg: kale chips<br />
<a href="http://hampshirefarmsorganic.com/beans_seeds_flour.html" target="_blank">Hampshire Farms</a>, Kingston: sunflower, flax, wheat, flax, buckwheat, and oats; sold at the farm or at the Detroit Eastern or Royal Oak Farmers Markets<br />
<a href="http://www.siporganicjuicebar.com/jenergy" target="_blank">Jenergy Bar</a>: energy bar<br />
<a href="http://www.detroitzencenter.org/" target="_blank">Living Zen Organics</a>: kale chips made at the Detroit Zen Center <br />
<a href="http://www.michiganbees.org/" target="_blank">Raw Honey</a><br />
<a href="https://www.facebook.com/rawvegancrackers" target="_blank">Red Pepper Foods</a>, Plymouth: raw crackers, tortilla chips, and sweets. Some of the ingredients are from local farms. I LOVE that their packaging is compostable! <br />
<a href="http://thebrinery.com/" target="_blank">The Brinery</a>, Ann Arbor: raw, fermented foods - full of probiotics to promote digestive health - such as pickles and sauerkraut. Owner, David Klingenberger, said, “This is truly the way our ancestors ate vegetables in the winter.”<br />
<a href="https://wheatgrassandsprouts.com/" target="_blank">Wheatgrass and Sprouts</a>, Troy: online sales of wheat grass, sprouts, seeds, and supplies <br />
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<b>Courses</b><br />
<a href="http://angela-cole.healthcoach.integrativenutrition.com/" target="_blank">Bodylistics</a>, Royal Oak <br />
<a href="http://www.rawnora.com/" target="_blank">Camp Rawnora</a>, Watervliet<br />
<a href="http://www.creativehealthinstitute.com/" target="_blank">Creative Health Institute</a>, Union City<br />
<a href="http://andreamcninch.com/" target="_blank">Heal Yourself Institute</a>, Royal Oak<br />
<a href="http://www.heavenonearth-home.com/p/class-28-day-pre-holiday-detox.html" target="_blank">Margaux Drake</a>, Grand Rapids: 28 day detox classes, clean start classes, and hostess of a monthly RAWluck potluck.<br />
<a href="http://www.peoplesfood.coop/" target="_blank">Peoples Food Co-op</a>, Ann Arbor: check their calendar of events for occasional raw food classes <br />
<a href="http://www.siporganicjuicebar.com/" target="_blank">SIP Organic Juice Bar</a>, Grand Rapids: check their calendar of events for occasional raw food classes<br />
<a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank">Theresa Hogerheide (me)</a>, Grand Rapids: contact me to join my raw food private Facebook page; available for classes and consultations<br />
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<b>Blogs</b><br />
<a href="http://happytoberaw.net/" target="_blank">Happy to be Raw</a> <br />
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<b>Restaurants </b>- Check menus for availability<br />
<a href="http://www.bartertowngr.com/" target="_blank">Bartertown Diner</a>, Grand Rapids: fresh smoothies, desserts<br />
<a href="http://www.bewelllifestylecenters.com/lifestyle-services/be-well-cafe" target="_blank">Be Well Liquid Lunch Café</a>, Birmingham: fresh juices, smoothies, and elixirs <br />
<a href="http://www.cacaotreecafe.com/" target="_blank">Cacao Tree Café</a>, Royal Oak: fully raw restaurant and juice bar with specialty chocolates<br />
<a href="http://www.droughtjuice.com/raw-juice.html" target="_blank">Drought</a>, Plymouth and Detroit<br />
<a href="http://www.edsonfarms.com/PDFDocs/4/4cfba37e03cd46d49a01d93653fff17a.PDF?storeID=3B2RH95BRFVK8J53CKDCN7EWW8LNDC69" target="_blank">Edson Farms</a>, Traverse City<br />
<a href="http://oryana.coop/lake-street-cafe" target="_blank">Lake Street Cafe</a> in Oryana Food Co-op, Traverse City: grab and go kale salad, fresh juices and smoothies, desserts<br />
<a href="http://naturalviewmarket.com/smoothies.htm" target="_blank">Natural View Market Smoothie Bar</a>, Brighton<br />
<a href="http://omcafe.squarespace.com/" target="_blank">OM Cafe</a>, Traverse City and Ferndale: I’ve enjoyed raw dessert from the TC location.<br />
<a href="http://www.onetrick.biz/" target="_blank">One Trick Pony</a>, Grand Rapids: summer raw specials on occasion <br />
<a href="http://www.theorganicgypsy.com/food-truck/" target="_blank">Organic Gypsy Food Truck</a>, Kalamazoo <br />
<a href="http://www.sevarestaurant.com/" target="_blank">Seva – Juice Bar</a>, Ann Arbor and Detroit <br />
<a href="http://www.siporganicjuicebar.com/" target="_blank">SIP Organic Juice Bar</a>, Grand Rapids: fresh juices, smoothies, and elixirs and energy bars<br />
<a href="http://www.sweetwatercafe-mi.com/" target="_blank">Sweetwater Café</a>, Marquette: fresh carrot, orange, and grapefruit juices; the only fresh juice that I found in the Upper Peninsula<br />
<a href="http://terragr.com/" target="_blank">Terra GR</a>, Grand Rapids: they will make a raw entre at your request (I usually call ahead) <br />
<a href="http://cleanplate4u.com/" target="_blank">The Clean Plate</a>, Shelby Township: desserts from Cacao Tree<br />
<a href="http://www.thfdownriver.com/juice-bar-menu" target="_blank">Total Health Foods Juice Bar</a>, Wyandotte: fresh juices and smoothies<br />
<a href="https://www.facebook.com/TryItRaw" target="_blank">Try it Raw</a>, Birmingham: fully raw, take-out concept vegan café with limited seating<br />
<a href="http://www.zerbos.com/retailer/store_templates/shell_id_1.asp?storeID=5DDC50E796734E49AEDE162FFC8CABF9" target="_blank">Zerbo’s</a>, Livonia: juice bar within health food store<br />
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<b>Stores that sell raw products</b><br />
Michigan grocery, co-op, and health food stores are catching on that people want raw food products. The products, in addition to fresh produce, are typically raw crackers, cookies, kale chips, and energy bars. Some stores sell raw nuts and seeds (usually in bulk) and other products such as raw cacao (chocolate) and raw nut and seed butters.<br />
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<a href="http://dwfm.spartanstores.com/content/knapps-crossing" target="_blank">D&W Knapp Crossings</a>, Grand Rapids: This flagship store makes a point of bringing raw food to the Grand Rapids market.<br />
<a href="http://localfoods.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=localfoods&cdn=food&tm=18&f=00&su=p284.13.342.ip_p830.11.342.ip_&tt=3&bt=8&bts=8&zu=http%3A//www.farmersmarketonline.com/fm/Michigan.html" target="_blank">Farmers Markets:</a> lots of fresh fruits and vegetables, year round<br />
<a href="http://www.coopdirectory.org/directory.htm#Michigan" target="_blank">Food Co-ops</a><br />
<a href="http://www.organicconsumers.org/state/greenbiz.cfm?state=MI&type=biz" target="_blank">Health Food Stores</a><br />
<a href="http://www.mi-nutrifoods.com/" target="_blank">Nutri-Foods</a>, Royal Oak <br />
<a href="http://www.plummarket.com/home/natural-and-specialty-grocery.html" target="_blank">Plum Market</a>, Ann Arbor, Bloomfield, and Royal Oak<br />
<a href="http://www.zerbos.com/retailer/store_templates/shell_id_1.asp?storeID=5DDC50E796734E49AEDE162FFC8CABF9" target="_blank">Zerbo’s</a>, Livonia<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOseNtYJhlhrCCKaRsgXKvvRPqnCingSKISPmn7INfbCfdJZ-5vduZm8p8vz4OGmbl3gkM96m_ULZ7bvY6ykfnfzmIRK3avfeCW7dijRcwMyicYwBmIWd4QVYheUGimYDtm7qBwyJBlhz/s1600/2013-12-28+14.07.07.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOseNtYJhlhrCCKaRsgXKvvRPqnCingSKISPmn7INfbCfdJZ-5vduZm8p8vz4OGmbl3gkM96m_ULZ7bvY6ykfnfzmIRK3avfeCW7dijRcwMyicYwBmIWd4QVYheUGimYDtm7qBwyJBlhz/s1600/2013-12-28+14.07.07.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Brinery products for sale at East Lansing Food Co-op</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cacao Tree Cafe in Royal Oak</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Red Pepper Foods for sale at Nutri-Foods in Royal Oak<br />
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<tr><td class="tr-caption" style="font-size: 13px;">Raw Dessert from People's Food Co-op in Kalamazoo</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Raw pizza we ate in class</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Practising making raw chocolates</td></tr>
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<br />Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com1tag:blogger.com,1999:blog-1790318008722663505.post-21438988320540243492014-01-16T21:28:00.001-05:002014-01-16T21:28:50.995-05:00The Local Feed Interviews Shelby KiblerThis week on WYCE’s The Local Feed, I interviewed Shelby Kibler from Field & Fire Bakery. But there’s MORE. I have an extended interview; ten minutes of healthy bread information. Listen below for the interview and learn Shelby’s secrets to awesome, whole grain, sour dough bread.<br />
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<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/FieldNFireExtendedInterview" webkitallowfullscreen="true" width="500"></iframe>
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If the bar is not there, your email provider is not supporting it. If you don’t see the AudioBar, click on the Blog Title to link to the original post and listen in.<br />
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The Local Feed airs - AT A NEW TIME - weekly on <a href="http://www.grcmc.org/radio/" target="_blank">WYCE</a> (88.1 FM in Grand Rapids) on Tuesdays at 5:30 pm and Wednesdays and Saturdays at 8:30 am. Stream it here.<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-31249151375981823182014-01-12T12:28:00.002-05:002014-01-12T12:28:14.918-05:00The Local Feed on the Michigan Wine RegionsOver the past two weeks, I have been talking about the Michigan wine regions.<br />
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The first segment was on Michigan appellations. Listen from the audio bar below. If the bar is not there, your email provider is not supporting it. <span style="color: #cc0000;">If you don’t see the AudiobBar, click on the Blog Title to link to the original post and listen in.</span><br />
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<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/LOCALFEEDDEC30JAN5WineAppelations_201312" webkitallowfullscreen="true" width="500"></iframe>
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For the second segment, listen from the bar below.<br />
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<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/LOCALFEEDJAN612WineTerroir" webkitallowfullscreen="true" width="500"></iframe><br />
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The Local Feed airs weekly on WYCE (88.1 FM in Grand Rapids) on Mondays at 5:30 pm and Wednesdays and Saturdays at 8:30 am. <a href="http://www.grcmc.org/radio/" target="_blank">Stream it here.</a> <br />
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<tr><td class="tr-caption" style="text-align: center;">My collection of MI wine and beer glasses from tasting visits.</td></tr>
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-68774677430681078822014-01-03T08:14:00.002-05:002014-01-03T08:15:36.758-05:00The Local Feed on Apples<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/LOCALFEEDDEC2329BakedApplesauce" webkitallowfullscreen="true" width="500"></iframe>
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Last week on The Local Feed on <a href="http://www.grcmc.org/radio/" target="_blank">WYCE</a>, I talked about Michigan apples. Most years you can get some of the 20 million bushels of Michigan apples almost year-round due to storage technology. Michigan is the third largest US apple producer growing 37,000 acres.<br />
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Some years the weather intervenes; there were only 2.7 million bushels in 2012, but 2013 shaped up to be a great year for apples.<br />
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Apples are used in recipes from salad to dessert and are a healthy addition to a kid’s lunch bag.<br />
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I make a simple baked applesauce that is delicious as a side dish, dessert, or snack. You could even add it to a smoothie.<br />
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Just core and chop up some apples – remove the skin if you want to, but you don’t have to. Place the pieces in a baking dish and sprinkle with cinnamon. Depending on the apple size, I use about two pinches of cinnamon per apple. That’s right – NO sugar needed.<br />
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Cover with aluminum foil or a loosely fitting lid. Bake at 350 degrees until sweet and sauced. Check them after the first hour and then every half hour after that. I use a couple of Gala apples and they take about 2 hours to cook. But, the time depends on the number and type of apples and the baking dish.<br />
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If you want a creamier texture, mash them with a fork or potato masher after baking. Visit <a href="http://michiganapples.com/" target="_blank">Michiganapples.com</a><span id="goog_818885499"></span><span id="goog_818885500"></span><a href="http://www.blogger.com/"></a> for recipes and apple touring information. Are you eating your share of Michigan’s abundant apple crop?<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-44695927581297648262013-12-22T10:05:00.001-05:002013-12-22T10:08:57.335-05:00Why I am Giving up New Year ResolutionsI usually do quite well with my annual New Year resolutions. In fact, one year I vowed to start wearing my seat belt in the car, and later that year it became a state law! This year my resolution was to double my <a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank">Facebook ‘Likers’</a>. It’s more than double! (And, so is my blog reader email list.)<br />
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So, why give up resolutions? Because, I aim too low. And, I don’t really know what all is in store for me, so why not let it all unfold?<br />
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On January 1, 2013, I did not know that I would…<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>enter the West MI Sustainable Business Forum essay contest (I wrote about the winter farmers market), win an honorable mention, and join their board.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span> be asked by The Hotel Kitchen to taste and comment on their new products – and that they would make some recipe adjustments based on my comments.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>become board president of the Fulton St. Farmers Market; and how FUN that would be.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>discover a new way of eating and take a raw food chef certification course.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>write and record weekly, local food segments for WYCE called: The Local Feed.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>take a foodie tour of the Kalamazoo area, take a great vacation exploring Marquette, and find out what Royal Oak and Birmingham have to offer to foodies.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>help readers learn about sustainable meat and fish even though I am a vegetarian.<br />
- start writing for The Rapidian.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>feel healthier than I ever have – from eating fresh, seasonal, sustainable food.<br />
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I did not know that I would meet such fabulous people as….<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>Matt Jarrels of WYCE who is patiently coaching me into being a radio ‘personality’.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>music icon Michael Crittenden, who spoke to me about fishing in the local rivers.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>a hilarious guy who calls himself the Wine Counselor, Michael Schaffer.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>Jeff Duba who I talked to about heritage beef.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>author, Robin Mather, who spoke in Hastings last March.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>the owner/baker from Field & Fire Bakery, Shelby Kibler, and his family.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>Shawn Kohlhaas who will join me in taking The Local Feed to new heights.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>Jon and Kolene from Vegan GR – who gave me a break and did a vegan take-over of The Local Feed.<br />
-<span class="Apple-tab-span" style="white-space: pre;"> </span>all of the countless winery staff, brewery staff, and chefs so generous with their time.<br />
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On New Years Eve I will drink a Michigan sparkling wine toast to 2013 and anticipate the experience of 2014.<br />
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Happy Holidays to you ALL! I appreciate your support. Love ya! Theresa<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-38914731455390483372013-12-19T08:34:00.003-05:002013-12-19T08:34:44.342-05:00Wine CounselorNeed counseling? Michael Schafer, the wine counselor is your guy!<br />
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This week on The Local Feed on <a href="http://www.grcmc.org/radio/" target="_blank">WYCE</a> (88.1 FM in Grand Rapids) I interview Michael Scafer, the <a href="https://www.facebook.com/winecounselor" target="_blank">Wine Counselor</a>. He has a humorous approach to wine – something you might not see often. His trademark motto is “ I taste bad wine so you don’t have to.”<br />
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Visit <a href="http://therapidian.org/local-feed-michigan-wine" target="_blank">my article on The Rapidian</a> to hear his recommendations for Michigan wine for your holiday table.<br />
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As always, The Local Feed is on WYCE on Mondays at 5:30 PM and Wednesdays and Saturdays at 8:30 AM.<br />
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Enjoy the tastes of the season with Michigan foods and beverages!<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-31464277543576090432013-12-13T18:00:00.002-05:002013-12-16T21:05:49.826-05:00The Local Feed on Stone Ground Whole WheatThis week on The Local Feed on WYCE, I talk to Shelby Kibler from <a href="https://www.facebook.com/fieldandfire" target="_blank">Field & Fire Bakery</a> in the Downtown Market. We discussed the benefits and differences of stone ground whole wheat. The differences came to my attention as I was reading Michael Pollen’s book <a href="http://michaelpollan.com/books/cooked/" target="_blank">Cooked</a>.<br />
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Listen <a href="https://archive.org/details/LOCALFEEDDEC915FieldNFire1" target="_blank">HERE</a> for the interview. And, you can look forward to a future interview with Shelby about sour dough!<br />
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Read my <a href="http://milocalfoodbeet.blogspot.com/2013/06/breaking-bread-with-shelby-kibler.html">earlier blog about</a> Field and Fire Bakery.<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com1tag:blogger.com,1999:blog-1790318008722663505.post-85533090241324166392013-12-05T08:21:00.000-05:002013-12-05T08:21:20.178-05:00The Local Feed on Winter SquashThis week on The Local Feed on WYCE I am talking about winter squash! <a href="https://archive.org/details/LOCALFEEDDEC28WinterSquashAndSeeds" target="_blank">Listen HERE</a> or read it below.<br />
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Now’s the time to bake up the warm, rich goodness of Michigan winter squash. I use butternut or delicata squash in recipes throughout the winter. I freeze them early, because later in winter they are often sold out in local markets.<br />
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First pre-heat the oven to 350 degrees. Cut the squash in half and remove the seeds and pulp. Bake the squash cut side down on a baking sheet until cooked through. You might want to cover the baking sheet in aluminum foil to make cleaning up easier. The length of time will vary depending on the type and size of the squash.<br />
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When cooked through, cool the squash and scoop it into containers for freezer storage. Enjoy your roasted squash in pie, risotto, soup, or just as a side dish.<br />
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I roast the squash seeds at the same time for snacking. For seeds, start by cleaning them; it is fine to leave some small pieces of pulp attached. It actually adds to the flavor. But, I imagine that it reduces the shelf life. I don’t know this for a fact, because we eat them so quickly. Pat seeds dry with a towel.<br />
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Then, mix 1 cup seeds with 2 teaspoons of extra virgin olive oil and ½ teaspoon of salt -or to taste. Spread the seeds on a baking sheet. And, bake them next to the squash for 10 – 15 minutes until they are slightly browned and beginning to pop. Stir them halfway through.<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-47908447567783524532013-11-23T14:43:00.002-05:002013-11-25T12:39:25.333-05:00Fresh Pumpkin SmoothieIt’s officially cool weather, and I have been craving carbs and warming spices. I created a fresh pumpkin smoothie that turned out well on the first try.<br />
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Blend together in a high-speed blender:<br />
2 cups almond milk<br />
1 sliced, frozen banana<br />
½ cup fresh, raw pumpkin (buy a pie pumpkin)<br />
1 Tablespoon coconut oil<br />
1 teaspoon hemp seeds (optional)<br />
½ teaspoon cinnamon<br />
¼ teaspoon nutmeg<br />
¼ teaspoon ginger powder<br />
¼ teaspoon coriander powder<br />
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It makes just under 3 cups of golden, spiced goodness. Give it a try!<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-84245462137923350942013-11-09T08:20:00.002-05:002013-11-09T08:20:46.378-05:00The Local Feed on World Vegan MonthThis month - for <a href="http://www.worldveganmonth.net/" target="_blank">World Vegan Month</a> - the Vegan Grand Rapids folks are taking over The Local Feed. <div>
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Visit the<a href="http://vegangr.com/wyce/" target="_blank"> Vegan GR webpage</a> for the audio link and more information. </div>
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Listen to The Local Feed on WYCE (88.1 FM in Grand Rapids) or <a href="http://www.grcmc.org/radio/" target="_blank">stream it</a>. </div>
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The segments run Mondays at 5:30 PM and Wednesdays and Saturdays at 8:30 AM. Tune in!</div>
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-55255405555352123892013-11-07T07:58:00.002-05:002013-11-07T11:29:36.336-05:002013 International Wine, Beer, and Food FestivalLast week on The Local Feed on WYCE I interviewed Dianna Stampfler from<a href="http://www.promotemichigan.com/" target="_blank"> Promote Michigan</a> about the <a href="http://www.showspan.com/grw" target="_blank">International Wine, Beer, and Food Festival</a>. It will be held in Grand Rapids at DeVos Place later this month. Take a look at their Youtube <a href="http://www.youtube.com/watch?v=TdCTqHHYab8" target="_blank">video here</a>.<br />
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Check out <a href="http://therapidian.org/local-feed-talks-about-international-wine-beer-and-food-festival" target="_blank">my Rapidian article</a> for more information.<br />
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Tips for the Wine Beer Food Festival<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Bring a tote bag in case you pick up brochures or make food purchases.<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>If you are crowd-averse go on Thursday or as early after opening as possible on Friday or Saturday.<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Get to the seminars several minutes early. In 2012 many of them filled to capacity.<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>If you plan to eat or drink from several booths, buy extra food/beverage tickets. Last year food was 6 -12 tickets, wine was usually 3 - 6 tickets, and beer was usually 2 - 4 tickets. The show organizers suggest starting with $20.00 worth of tickets per person.<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>There is so much to see some pre-planning may help set priorities.<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Check out the special events in advance so you go at the days and times when you will experience the events that interest you the most.<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Bring a camera and<a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank"> post your photographs</a> to the MIlocalFoodbeet Facebook page.<br />
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Read my earlier blog posts to see what a fun event this has been over the years.<br />
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<a href="http://milocalfoodbeet.blogspot.com/2010/11/grand-rapids-international-food-and.html">Third annual festival information</a><br />
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<a href="http://milocalfoodbeet.blogspot.com/2010/11/wine-and-food-festival-update.html">My trip to the 2011 festival</a><br />
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<a href="http://milocalfoodbeet.blogspot.com/2012/11/g-r-international-wine-beer-and-food_5.html">Fifth annual festival information</a> <br />
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<a href="http://milocalfoodbeet.blogspot.com/2012/11/thursday-was-beer-night-for-me-at-2012.html">My beer night at the festival in 2013</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvak9-nDVjKPxnRAsu3XLErquaVcgwpaG0eRlqI9bQOc5v4ISYkMMH5ofSMgHXxbzk1pI-MhQp4b3LaQqpxdYWRNjHZiSkUwAMwd67TPDjPtDhAR3zU7a8y2U5o4uIaX0BuaDIgNunaiNm/s1600/DSC01941.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvak9-nDVjKPxnRAsu3XLErquaVcgwpaG0eRlqI9bQOc5v4ISYkMMH5ofSMgHXxbzk1pI-MhQp4b3LaQqpxdYWRNjHZiSkUwAMwd67TPDjPtDhAR3zU7a8y2U5o4uIaX0BuaDIgNunaiNm/s400/DSC01941.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The River Front Market is one of my favorite areas.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The 2012 beer hall will be the 2013 cider house!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">See you then!</td></tr>
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As official media, we receive two free tickets to the event but are responsible to purchase our own food and beverages. We hope that you enjoy the event. </div>
Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com2tag:blogger.com,1999:blog-1790318008722663505.post-31335249003483674842013-11-03T11:13:00.001-05:002013-11-03T12:06:18.913-05:00Michigan Tropical SaladPeople ask me to explain how a Michigan paw paw tastes. All I can say is that it's flavor is like tropical fruit and very sweet. I found them through <a href="http://www.earthy.com/" target="_blank">Earthy Delights</a> and at the <a href="http://www.peoplesfoodco-op.org/" target="_blank">Peoples' Food Co-op</a> in Kalamazoo. In case you missed this recipe on my <a href="https://www.facebook.com/MIlocalfoodbeet" target="_blank">Facebook page</a>, here it is.<br />
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Feel free to add more dressing and other items. It's pretty improvisational.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJS1XGFpzPag66GeGtwhlxH4gu8TEI8XJTo0eOKuIxvQKKD_bhf0dtWT5bo_FMWu5rRf6zfPGE7NHYdzJ9rO7tRfL-pgbERyCF3WBbOdYtl434ouG99veGeeBerdTIThEJw72UyteXFCb/s1600/paw+paws.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJS1XGFpzPag66GeGtwhlxH4gu8TEI8XJTo0eOKuIxvQKKD_bhf0dtWT5bo_FMWu5rRf6zfPGE7NHYdzJ9rO7tRfL-pgbERyCF3WBbOdYtl434ouG99veGeeBerdTIThEJw72UyteXFCb/s640/paw+paws.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">what they look like when you purchase them; these are not ripe<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUVX_8MKKlyaClB7-G23hNzdvUw-5gmzZvrZiKzbluJnzti_dF3r1ww7nOfZD2BbbadiKGD_7Bhjc7wp7Snsevm7NQhzuMMD9wi9aYg6trQzFN7aaj7C2k4Tv5i3OMuQc1zPVe9g6sLqh/s1600/paw+paws+various+levels+of+ripe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUVX_8MKKlyaClB7-G23hNzdvUw-5gmzZvrZiKzbluJnzti_dF3r1ww7nOfZD2BbbadiKGD_7Bhjc7wp7Snsevm7NQhzuMMD9wi9aYg6trQzFN7aaj7C2k4Tv5i3OMuQc1zPVe9g6sLqh/s640/paw+paws+various+levels+of+ripe.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">different stages of ripeness - eat them when soft and dark</td></tr>
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<br />Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0tag:blogger.com,1999:blog-1790318008722663505.post-15163816877761074872013-10-28T21:58:00.000-04:002013-10-28T21:58:54.013-04:00Chef JaredIt’s funny how I meet other foodies. It’s so easy to strike up a conversation about Michigan food, finding common ground. I met <a href="http://www.youtube.com/watch?v=3YcuuiIYQds" target="_blank">Chef Jared Dellario</a> online. He is working on a book and posted about it in a group that I belong to on Linked In. <br />
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He will launch a year-long Michigan farm tour starting January 2014 visiting multi-generational farms across the state. His plan is to stay at the farm and cook with the farmers that made a difference in the area. The book will include recipes and stories of his experiences. I’m looking forward to its publication already.<br />
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Jared is the executive chef at <a href="http://www.casabolerokzoo.com/" target="_blank">Casa Bolero</a> in downtown Kalamazoo. They feature Latin and Caribbean small courses and a tequila bar with 80 tequilas. The dishes are authentic to the areas (such as Costa Rica and Mexico) with a classic French under-layer. Everything is hand made at the restaurant - such as the stocks. Of course, I stopped by for a meal. Adam Renaud is the owner, and he is also the owner of <a href="http://www.fandangotapasbistro.com/" target="_blank">Fandango</a> tapas bistro. <br />
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I asked about the locally-sourced food. They serve Otto's chicken, duck from Fowlerville, heirloom pumpkin grown by Evelyn Fig in Decator, vegetables from <a href="http://farmersmarketkalamazoo.com/" target="_blank">Bank St. Farmers Market</a>, and peppers from <a href="http://bluedogfamilyfarm.com/nurturing.htm" target="_blank">Blue Dog Greens</a> in Bangor owned by farmer Dennis Wilcox. The fresh herbs come from Shelbyville. For local cheese they serve Blueberry Cobbler White Cheddar from <a href="http://shophorrocks.com/" target="_blank">Horrocks</a> in Battle Creek. And, of course there’s <a href="http://hudsonvilleicecream.com/" target="_blank">Hudsonville ice cream</a> for dessert.<br />
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The décor is casual, yet elegant. The artistic presentation of the food fits the interior space. I had the vegetable stack topped with heirloom pumpkin and the couscous accompanied by grilled artichokes and chickpeas.<br />
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I have written plenty about <a href="http://milocalfoodbeet.blogspot.com/2013/08/zazios-chefs-table.html" target="">Kalamazoo foodie destinations</a>, and this is another gem. I hope that you check it out soon for yourself.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tableside Guacamole</td></tr>
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com1tag:blogger.com,1999:blog-1790318008722663505.post-51927059941914815032013-10-23T19:58:00.000-04:002013-10-23T19:58:07.180-04:00The Local Feed on Planting Garlic<br />
<iframe allowfullscreen="" frameborder="0" height="30" mozallowfullscreen="true" src="https://archive.org/embed/LOCALFEEDOCT1420PlantingGarlic" webkitallowfullscreen="true" width="500"></iframe>
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Last week I provided some pointers, on WYCE’s The Local Feed, for planting garlic.<br />
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Click to listen above or <a href="https://archive.org/details/LOCALFEEDOCT1420PlantingGarlic" target="_blank">here</a>. Or, read it below.<br />
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Last year I put six garlic cloves in my herb garden in early November to see if I could grow bulbs from them. It worked! Plant garlic mid-October to mid-November.<br />
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Since I had one season of experience, I went to Kim Sanwald from Brickyard Farms for advice. Her partner Valerie Lane is known to many as the garlic lady and was the first to bring hard-neck garlic to the Fulton St. Farmers Market 13 years ago.<br />
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Plant the hard-neck garlic cloves with the pointed side up – the root side down – to a depth of 3-4 inches. Space them four inches apart. If the weather is dry, water occasionally. Each clove should develop into a bulb of garlic.<br />
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In early summer, you’ll see leaves and a green tubular flower stalk develop. These flowers are called garlic scapes and are harvested to allow for bulb development. When it starts to curl over – pick the scape by breaking it off at the base. It’s edible and tastes like mild garlic.<br />
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When the bottom two rows of leaves are brown, pull a test clove of garlic checking for maturity. They should look plump, juicy, and filled out. When mature, pull out the cloves; brush off soil. Use them, or let sit to air dry for a few weeks, away from the sun, until the leaves are all brown. Then, your garlic will last for many months in an airy place out of direct sunlight.<br />
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Theresa Hogerheidehttp://www.blogger.com/profile/07605502220608937682noreply@blogger.com0