The American palate is changing. Not only are we embracing foods from differ- ent parts of the world, many of the ingredients that go...

The Founder of one of the Upper Peninsula’s oldest pasty shops used to share an apocryphal tale about the time an iron miner’s coat...

Farm-to-table eateries are among the newest offshoots of Michigan’s agritourism scene. Aligning with the long-growing focus on fresh, local products in home as well...

Tables made from an oak tree grown on the property. Waterfront views. Historic surroundings. An old train station. A working farm. A winery villa....

It's the most wonderful time of the year ... unless you're the one putting together the company's annual holiday party. There’s no need for...

Since discerning tastes can tell when food is fresh at meetings and events, serving local sources makes sense. Besides, there are plenty of other...