?Place-Based Food Systems Workshop

What gives some foods their Michigan-ness?

What gives some foods their “Michigan-ness?  Faculty members Wynne Wright, Jim Bingen, and Extension Educator Rob Sirrine hosted a one- day public workshop June 24 to explore the possibilities for a place-based food system in north-western Michigan.  Place-based foods are foods with a distinctive social and geographical identity whose unique tastes can be traced to the growing conditions and cultural practices of production.  Place-based food systems are a great catalyst for regional development and cultural preservation.  Want to know more, check out www.fooddemocracyproject.org.

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