From the editor

In This Issue: Fall 2017

Photography By Barb Tholin | Last Updated September 20, 2017
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Bee Well Beer Flight

First Person Food

Some of the best stories, I think, are the personal ones. And as I read through the final draft of this, our tenth fall issue of Edible Grande Traverse, I was struck by the power of personal connection when it comes to how we feel about our food— something I found myself calling “food in the first person.”

A lot of the interest in local foods comes from the unique satisfactions found in personal connection to our food that sustain us in ways beyond the merely caloric. We grow some things for the pride and independence of eating our own harvest, not to mention to witness the miracle of plant production. We cook for the pleasure of creation and for the ties we feel to people we feed and to those who taught us to cook.

Hand to hand, sharing person to person—that’s how the pleasures of eating can spread. Like lunch ladies to their kids at school, fathers to their sons in the home kitchen, hunters gathering around the campfire or grill and farmers sharing with regular customers at markets and through CSA shares.

This fall issue is filled with stories such as these, about food in the first person. Some are actually written first person and are about preparing food for yourself. These include a farmer/chef ’s notations and recipes with onions, a deer hunter’s firsthand experiences with venison and a son’s sharing of his fruit-farming family’s applesauce tradition. Other stories help bring to life the personal stories behind the food you don’t prepare yourself; about the love and pain involved in farming, the dedication and hard work behind the restaurant scene and the effort behind switching event food over to local sourcing.

Food in the first person—it’s a great way to grow the local food movement. Our writers are all deeply touched by the food in their lives and I hope their stories help inspire you as well. Here’s hoping that this fall your pantry is filled with onions, your stockpot simmers applesauce and you have stories to tell and stories to hear around tables filled by people you love.

Happy fall,

Barb

Community Farmers’ Markets: Fall 2017

September and October Farmers' Market Locations and schedules.

Shiloh's Gardens

Strong principles of sustainability and hard work at Shiloh's Garden.

Fall Events Turn Local Vineyards Into Outdoor Destinations

It's the season for fall wine events and vineyard soirees.

Starring Role

TC Film Fest shines spotlight on local food

It's A Saucy Little Tune: Mac is back...

Just in time for fall, the McIntosh Apple makes its return.

Wild Thing: Venison

Nose to Tail Venison: In Defense of Connective Tissue

Cooking Fresh: Onions

Many layers of appreciation for a humble staple.

Overworked

A glimpse into the grueling life of local line cooks.

Bee Well Meadery

The taste of Antrim County in a glass.

Edible Events: Fall 2017

Keep up with all of the great fall events this year in our community.

Vinegar Roasted Onions

These go well with roasted squash or root vegetables.

Red Wine Braised Onions

Just add bread and salad!

French Onion Soup

The classic recipe just in time for fall.

Tarte Tatin

Recipe Reprise of the open-faced French Apple pastry. Perfect for fall.
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