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PLEASE NOTE: In the autumn of 1995, we hatched the idea for a free, local gardening publication. The following spring, we published the first issue of Michigan Gardener magazine. Advertisers, readers, and distribution sites embraced our vision. Thus began an exciting journey of helping our local gardening community grow and prosper.
After 27 years, nearly 200 issues published, and millions of copies printed, we have decided it is time to end the publication of our Print Magazine and E-Newsletter.

Archive for the Culinary tag

Meet the farmers producing near-perfect vegetables for the most demanding chefs

January 27, 2016   •   Leave a Comment

The farmers at The Chef’s Garden in Ohio are producing vegetables that not only look perfect but have taste to match. Photo: Michelle Demuth-Bibb/Chef's Garden
The farmers at The Chef’s Garden in Ohio are producing vegetables that not only look perfect but have taste to match. Photo: Michelle Demuth-Bibb/Chef’s Garden

NPR:

There’s a small corner of the restaurant world where food is art and the plate is just as exquisite as the mouthful. In this world, chefs are constantly looking for new creative materials for the next stunning presentation. The tiny community of farmers who grow vegetables for the elite chefs prize creativity, too, not just in what they grow but in how they grow it. They’re seeking perfection, in vegetable form and flavor, like this tiny cucumber that looks like a watermelon — called a cucamelon. The Chef’s Garden is a specialty vegetable farm in Huron, Ohio, about an hour west of Cleveland. It’s a family farm, where three generations of the Jones family work side by side with about 175 employees. It’s a place where vegetables are scrupulously selected and then painstakingly coaxed from the ground.

Read or listen to the full story and view photos here…

Filed Under: Clippings Tagged With: chefs, Culinary, the chefs garden, vegetables

Grand Rapids bets big on Food

November 26, 2012   •   Leave a Comment

New York Times:

GRAND RAPIDS, Mich. — The idea of building a year-round public market to tie the city’s skilled chefs to the region’s big complement of young farmers had already attained an air of inevitability by the time this Midwestern city held its first Restaurant Week three summers ago.

Next year, just in time for the fourth annual Restaurant Week, Grand Rapids is scheduled to open the $30 million, 130,000-square-foot Downtown Market, a destination that is expected to attract 500,000 visitors a year. The three-story brick and glass building, under construction in a neighborhood of vacant turn-of-the-20th century warehouses, is intended by its developers to be a state-of-the art center of commerce for the culinary arts and fresh local foods.

Read the full story…

Filed Under: Clippings Tagged With: Culinary, Farmer’s Market, Food, Grand Rapids, Market

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