Related Articles
- Being green is good for business, says President and CEO of Michigan resort
By investing in these green technology and initiatives, MacInnes recognizes his contribution to supporting future sustainability enterprises. "We know it's just the beginning. We know there are issues with cost but that's always the case- think of the first cells phones," says MacInnes. "But you have to start somewhere and we want to be on the front-end."
- GOTGL bonus: WJR's Paul W Smith on MSU Today
We need to get back to being proud to say we're from Detroit. We are our own PR firm, and we are what we tell people we are.
- Linda Jones: Buying local products helps Michigan's economy
The Select Michigan and Buy Michigan Products websites are good places for consumers to go to find out how and where to support Michigan-based producers, according to Jones. And she says that the Farm Market and Agri-Tourism Association publishes a booklet that guides consumers to these locations. The MSU Market Maker site is another.
- Steve Tennes: Agritourism and selling family fun on the farm
Steve Tennes, owner of the Country Mill in Charlotte, Michigan, doesn't sell pumpkins, apples, or even apple cider and donuts. Well, he does, but more importantly, what he sells is family fun.
- Annette Compo: Living the green way on Real Estate 411
Green automation gives homeowners the opportunity to control their own energy use and consumption. "And the homeowner doesn't have to be home to do it," Compo says.
Purely Michigan Dinner: A Culinary Celebration of Michigan products
- Bill Zehnder talks with Kirk Heinze on WJR
Bliss Caviar (from Grand Rapids); shrimp-stuffed Great Lakes Walleye (shrimp from Okemos); cranberry sorbet (cranberries from Cheboygan); and maple-glazed pork chops (from Huron County)! Sound scrumptious?
Well, the creative folks in Frankenmuth are at it again—this time the “Purely Michigan Dinner,” Friday, Feb. 25, at the world-class Bavarian Inn Restaurant. And the menu is mind-boggling.
Bavarian Inn President and dinner host, Bill Zehnder, is a staunch advocate of using Michigan-produced foods in his restaurant. And his chef, Phil Fahrenbuch, knows how to turn those foodstuffs into incredible cuisine.
For Zehnder, buying locally supports Michigan agriculture and makes good economic and nutrition sense. For Fahrenbuch, the local commodities provide the opportunity to create mouth-watering delicacies like turkey schnitzel with morel mushroom sauce, oven-roasted Jonagold apples and raspberry-rhubarb pie—pardon my stomach rumbling as I write. Everything I mentioned already—and more—are on the menu.
For more on the Purely Michigan Dinner and the locavore movement, listen to my Greening of the Great Lakes interview with Bill by clicking the arrow above. And call 800-228-2742 if you want to make reservations.
Greening of the Great Lakes airs Sunday evenings at 9 on News/Talk 760 WJR.
Please "like" Greening of the Great Lakes on Facebook and follow us on Twitter.
Share