With roots firmly embedded in the pro-health, pro-environment, and pro-economy principles of a local food system, the Groundwork Food and Farming team creates markets for local farmers, and helps connect locally grown food to school children, food pantry clients and families across the state.
While much of our work begins locally in northwest lower Michigan, one of our guiding missions is to inspire a statewide culture of healthy, locally raised food.
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Food & Farming News
‘Taste the Local Difference’ connects consumers with local food
When the snow melts (and yes it will all go away one of these days,) farmers in northwest Michigan will be in their fields sowing the crops that many of us will eventually buy. But unless you have a personal relationship with a farmer, or regularly visit a farmers market, it’s unlikely you have a ready source for local food to put on your family’s dinner table. Our Taste the Local Difference guide is trying to change that.
‘Taste the Local Difference’ connects consumers with local food
When the snow melts (and yes it will all go away one of these days,) farmers in northwest Michigan will be in their fields sowing the crops that many of us will eventually buy. But unless you have a personal relationship with a farmer, or regularly visit a farmers market, it’s unlikely you have a ready source for local food to put on your family’s dinner table. Our Taste the Local Difference guide is trying to change that.
Cooked’: We all need to get back in the kitchen
If you read “Cooked,” you’ll salivate. You’ll learn interesting history and science and anthropology and philosophy. Cooked, in many regards, is about getting back to the enjoyment inherent in preparing our own meals, and the sense of self-sufficiency that comes when we know how. It’s about realizing how important cooking has been in our evolution as humans, and what we might lose as a culture if we continue our trend of “outsourcing” our cooking to industrial food companies.