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This grumpy farmer who lives in the foothills south of town brings the most amazing produce to market. I call him Mr. Sunshine. His blustery attitude practically dares market-goers to buy his vegetables each Saturday. But his regular customers chuckle at the vibes and focus on the produce, which is usually much more inviting than his attitude and so cheap that the other farmers grumble. Everyone, customers and grumblers alike, marvels at his productivity, and wonders how it is that he can coax such a gorgeous bounty from the Earth, all by himself. more
Detroit Frankie’s Pizza and Deli, which has served wood-fired pizza fare in various locations for several years, and Good Truckin’ Diner, which started tickling palates literally as a truck and then as a diner in REO Town, are partners in yum. more
Autumn is the time for winding down and relaxing, so they say. It’s when we harvest the bounty of summer that was planted in spring and sip our pumpkin spice lattes. This approach is not wrong, but it’s only part of the story. Because when the frost is on the pumpkin, wise gardeners get planting. more
A properly put together BLT is the Bruce Lee of sandwiches. It’s lean and light and full of fight. more
What better way to say goodbye to summer than with a tomato? They haven’t disappeared yet where I live, and unless they get bonked by an early frost, the red orbs of August should persist into October. And I will be clinging to those sweet and savory fruits like summer itself. more
A popular Lansing restaurant is shutting down one of its locations. Leo’s Outpost, known across town for its pub fare and cozy hunting den atmosphere, is permanently closing its spot at 600 S.  Pennsylvania Ave. The location had been serving customers since 2002. more
When I go to the coffee shop, it’s usually not for the coffee. more
“Don’t be scared. Jump in.” more
It had to be done, so I might as well have done it, I told myself, as I dumped the thawed package of supermarket pot stickers into the vegetable stir-fry. more
“Leave the gun. Take the cannoli.” more
David MacDougall Jr. started working at D.P. Dough as a delivery driver. Over a decade, he worked his way up through the company. Now, he is the proud owner of two franchise locations. One is in … more
School is back in session, but when you’re not in class where can you enjoy a drink and some good food? more
Roadside farm stands are making a comeback. more
If you’re aiming to do away with soda and looking for healthier options, look no farther than the newest addition to downtown East Lansing’s restaurant scene, Clean Juice. more
“Creamy,” said my friend Luci Brieger, when I asked how her summer was going. Creamy has many meanings at her farm, more
If you’ve been here long enough, you know the routine. Winter gives way to spring, finally, which is followed gently by summer, which glides gently into the season of getting rid of zucchinis. more
In the early days of human civilization, before there were canning jars, refrigeration and freezer bags, fermentation was the most common way to preserve food. more
DeAnna Ray-Brown’s long shifts at Enterprise Rent-A-Car often left her tired and stressed out. When she finally returned home, Ray-Brown found her favorite way to blow off steam was to bake. more
There’s nothing normal about Pasta alla Norma, a Sicilian way of serving pasta smothered in an eggplant tomato sauce. more
Thousands of years of culinary evolution is no match for a farmer with a blender, and the creativity to put it to use. more
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