Going The Whole Hog

This is something delicious that originated from the PigStock TC event.

Chef Mykes Anton at Trattoria Stella is now doing his own butchering and using the entire animal in his creations.

See MyNorth: Trattoria Stella, a Traverse City Restaurant, Cooks in Whole-Animal Tradition

Look, I don’t want to get too gross, but basically, I butcher all the meat and skin off the head, and then I braise it or slow cook it, so it’s basically mushy. And then I mush it up and roll it up, and it has so much gelatin in it, that when you cool it in log form, you can actually slice it. Then I bread crumb it and deep fry it. And it’s the essence of pork. It’s really rich and it’s really, really good.

Part Of What Makes A Culinarian Capital

To my way of thinking, Traverse City is a culinary capital because of the people who live here and the way they use food in their home and due to the restaurant density and how those restaurants utilize the local agriculture.

The Record-Eagle has more on how local farms and chefs interact: Area eateries find value of local produce

Feeling Hopy

The Old Mission Hop Exchange has a web site up!
See: OldMissionHops.com

The Old Mission Hop Exchange was conceived in 2007 by four area farmers who recognized the emerging need for locally grown, sustainable hops to serve the craft brewing industry of Northern Michigan including both commercial breweries and home craft brewers. Old Mission Hop Exchange is joined by area hops farmers to literally plant our way to success filling a niche so critical to the discerning beer brewing devotee.

Black Star Farms, The Incubator

The Record-Eagle on how Black Star Farms helps new farmers.

See: Young entrepreneurs try hands at farming

Northern Michigan Culinary Tours

The first, of what may someday be many, agritourism businesses is now open in Northern Michigan. This one is called Learn Great Foods and you can read about the experience via MyNorth.com - Trip to Bountiful

They base their Leelanau Peninsula tour at Sweeter Song Farm and it sounds like a great experience for the culinarian who is looking to eat their way through northern Michigan.