Stories indexed with the term ‘food’

Column: Saga of a Food Entrepreneur

Ann Arbor is considered a regional hub for food system entrepreneurship. Along with an incredible diversity of grocery and restaurant businesses, Ann Arbor attracts a large collection of emerging ventures. As an agricultural innovation counselor with the Michigan State University Product Center, I help entrepreneurs get their products to market, and I’d like to highlight some of these ventures to provide insights into both entrepreneurship and the potential of developing our local food system. [Full Story]

Dine Away from Home for Homeless


Here at The Chronicle, we enjoy any opportunity for a road trip, and we’ve spotted one in the form of a fundraiser that combines dining and donations.

The fundraising effort for SOS Community Services is called Dine Out to Help the Homeless. It’s a two-day affair, ending on this Saturday, Nov. 22. According to Kate Zellers, development associate for SOS, the nonprofit has teamed up with seven area purveyors of food and beverage to solicit contributions from diners this weekend. Customers can make their contribution to SOS in the form of an extra “menu item” for the donation – a special dish that will make you feel warm and fuzzy inside even if you only enjoy a small portion. [Full Story]

Locavore Dining at the 100-Mile Dinner

Brandon Johns shops at the Ann Arbor Farmers Market earlier this summer.

Brandon Johns, left, buys produce from Mark Wilson of Wilson's Farms at the Ann Arbor Farmers Market earlier this summer. The chef and partner at Vinology is committed to buying local ingredients for the restaurant.

This morning you might spot Brandon Johns at the Ann Arbor Farmers Market around 7 a.m., in Saline’s market a bit later, and up at Brighton by 10 (actually, if you spot him at all three places, let’s hope you’ve got a good reason to be following him around). Since becoming partner and chef for Vinology restaurant in May, Johns has pushed to use as many locally produced ingredients as possible, from radishes and rabbits to peaches and pigs.

On Wednesday, Sept. 24, he’ll put an even brighter spotlight on locavores with a 100-mile dinner – no food allowed from farther than 100 miles away. Most of the food actually comes from within a 25-mile radius of Ann Arbor, Johns says. The only totally non-local ingredients are olive oil, pepper and salt, though “I could probably get Michigan road salt and purify it,” he quips. Uh…no, thanks. [Full Story]