The Artisan Distilling Program at Michigan State University opened a tasting room in July. The launch of the bar near the East Lansing campus fulfilled a longtime goal of MSU professor Kris Berglund, whose program had operated in a low-profile manner since he founded it in 1996. “We’ve kind of been the black ops guys,” said Berglund. “Now we’re coming out into the light a little bit.”
A salad made of farm-fresh fruit bathed in a syrup that includes liqueur or brandy — kind of an inverted sangria — is a delicious, slightly intoxicating, healthy, and easy-to-make summer treat.
The star of the Micro Brew and Food Review Aug. 17 in the Chicago suburb of Oak Park was beer, of course. But as the photo gallery on this post shows, sustainability was also a major theme.
Chicago’s Kari Underly is known nationally for her mastery of meatcutting. Now Underly, a third-generation butcher who grew up near South Bend in northern Indiana, is seeking to raise money to create the Range Meat Academy, which she says will be “the most comprehensive butcher training program in the industry.”
There are so many different aspects to the Good Food Movement. This photo gallery shows a range of them. Cursor over the photo to learn more about it.