We’re giving away a chance to have fun and learn. That’s right, you heard me! You have a chance to attend a free class of your choice with ISLAND’s Preservation Station (Blanche- for short) thanks to TLD. A class with Blanche will teach you the basics about food preservation, get you excited about preserving food in your own kitchen, and to top it off you’ll get to take home some tasty eats to enjoy next week or a few months from now.
Traverse City is known as the Cherry Capital of the World. And even before the National Cherry Festival became an official national celebration in 1931, we’ve been celebrating this history. As a part of the new “Farm to Festival” initiative, Taste the Local Difference has been working in coordination with the National Cherry Festival to bring focus back to our area’s local agriculture.
For the first time in it’s 14 year history the Northern Michigan Small Farm Conference (SFC) will be held in Traverse City. The conference, held in Grayling for many years, has outgrown that facility with almost 800 attendees in 2013. This year attendance is expected to reach 1000 participants as the single-day event moves to the Grand Traverse Resort at the northern edge of the Traverse City community, in Acme.
Beeftock TC 2013 – By Bill Palladino
Pigstock TC 2013 stretched itself across three days, Monday, Tuesday, and Wednesday in late October. Pigstock hopes to instill in people knowledge of the slaughter. A connection to the beast(s) we tend to consume without understanding whence they came.
Michael Ruhlman described the first part of the slaughter experience during 2012 Pigstock, “The pig was lifted mechanically with a tractor lifter and brought to a bathtub filled with 180°F water, in which the hog was scalded, then removed to a table to have its fur scraped off. It was then relifted so that Christoph could demo the dressing, doing it slowly, showing us all the organs and viscera as they emerged, all of it to be used. When the pig had been sawn and cleaved in two, Christoph cut a strip of backfat from the pig, then cut small pieces of it for us to taste. Warm, chewy but tender, neutral in flavor, succulent. It was kind of like taking communion of the pig.” (Read his entire post from 2012 here.)
By Tricia Phelps
There isn’t much more local than mid-term elections. In that spirit we look this week at how your food purchases are acting as defacto votes for things you bring home in your shopping bag.
Support for local food often highlights the dollars we spend locally, but the other side of the equation also warrants recognition; the dollars spent elsewhere which leave the community without economic benefit. Those dollars aren’t reinvested locally, they’re earned, they’re spent, and they’re gone. With every dollar you spend, you’re asking for more of what you’re purchasing. Your dollar is your voice and your vote
I was reminded of this at a luncheon with Michael Ruhlman during the recent Pigstock TC events October 22 – 24. Ruhlman, author and “cook”, and Michael Polcyn, author and “chef” were both in town to espouse all things pig. Ruhlman encouraged attendees to use their dollars with intention. When we spend our hard earned dollars on local beef, pork, or fowl, we’re asking for more of it, but the equation works both ways. Even with dollars spent on the occasional McDonald’s Happy Meal, we’re asking for more: more soda, more chicken nuggets and more cheap plastic toys.
In terms of dollars, an opportunity lies before us in the realm of local proteins. The annual Pigstock event focuses on the versatility of the Mangalista pig along with processing techniques and the craft of charcuterie. But emphasis was also placed on the dollars we haven’t, yet, captured locally. The opportunity to use your dollar to impart change is right in front of you. Every dollar spent is a vote. A chance to say, “I want access to more local proteins,” or “I want to eat local organic produce year-round.” Take the time to notice whether your dollar is communicating the message you truly stand behind.
While there is certainly room to grow in capitalizing on local proteins throughout Northern Michigan, we are grateful to have partners like these who offer us the best in local beef, meats, poultry & fish. Next time you’re in the market for proteins to feed your family, find one of these TLD purveyors and ask them for their selection of locally grown proteins.
and “Free for All” Bike race – any bike, fat bike, cyclocross bike, mountain bike
December 7th, 2013
Events start at 12:00 noon
Race Packet Pick up/Late Registration Friday, December 6, 4-7 p.m. Cherry Republic downtown Traverse City and Saturday, December 7, 10:30 a.m. at the race site. Go to http://www.xcchallengetcruns.com for event details.
The Farmland 5K European Style XC Challenge! is a 3.1 mile cross country run held on the north’s only dedicated cross country course on turf grass (or snow!), surrounding private centennial farmland. Compete as a team – cross country style – with lowest score of finishers, or as an individual, and earn original prizes.
New for 2013 – Farmland “Free For All” Bike Race – any bike, fat bike, cyclocross bike, mountain bike
Cost: $35 early registration, no refunds or transfers, family rates available. No refunds or transfers.
Have a team? Contact us at email@example.com to sign up a team and receive a discount code for 7 or more participants.
What is MLUI Membership? Become an advocate for local food, clean energy, smart transportation choices, and for sustainable communities. Join the Michigan Land Use Institute for only $10! Add this membership fee to your Farmland 5K registration and MLUI will keep you connected to the issues that matter to you.
Family Rate (for moms, dads, kids, and grandparents from the same family only)
Wellness Professionals LLC