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  • Community Supported Agriculture Farming

    Published on January 11, 2016

    Getting Started with a Community Supported Agriculture (CSA) Farm.

  • Farm Food Safety

    Published on January 11, 2016

    Getting started with farm food safety

  • Marketing Agriculture Products

    Published on January 11, 2016

    Getting started with exploring market possibilities for your ag products.

  • Selling to Schools and Hospitals

    Published on January 11, 2016

    Getting started with selling to schools and hospitals.

  • Using Michigan Fresh Kale

    Published on August 12, 2013

    Michigan Fresh helps people explore the state's bounty of fresh, locally grown fruits, vegetables, flowers and ornamentals. Every week throughout the summer you'll find information on recommended varieties, storage, food safety and preserving techniques for fruits and vegetables or for planting and maintaining your lawn and garden. Look for the information from early in May to mid-October.

  • Our Table: Food access full discussion

    Michigan State University researchers and community leaders in Lansing discuss what food access is and why it's important.

  • Sriram Narayanan: Applying business to food waste

    Michigan State University supply chain management professor and fellow Sriram Narayanan talks about how supply and demand affect food waste.

  • Stories of Hope: Isa Morua

    Isa Morua, a person in recovery from northern Michigan, shares her story of addiction to recovery. For more information on opioid use prevention and education, visit https://www.canr.msu.edu/misuper/.

  • #MIGoodFoodChallenge EAT

    Michigan Farmers are counting on you to take the #MIGoodFoodChallenge​. Join the effort to make 20 percent of your food Michigan-grown by 2020.

  • Michigan Good Food Charter Goal #6: Whitefish Community Schools, Paradise, MI

    6. Michigan schools will incorporate food and agriculture into the pre-K through 12th grade curriculum for all Michigan students and youth will have access to food and agriculture entrepreneurial opportunities.

  • Michigan Good Food Charter Goal #3: Cherry Capital Foods, TC, Michigan

    3. Michigan will generate new agri-food businesses at a rate that enables 20 percent of food purchased in Michigan to come from Michigan.

  • Our Table: Food policy full discussion

    Panelists from the MSU Global Food Law program and MSU College of Arts and Letters share the ways food policy affects our daily lives.

  • Michigan Good Food Charter Goal #1: Beaumont Hospital, Royal Oak, MI

    1. Michigan institutions will source 20 percent of their food products from Michigan growers, producers and processors.

  • Building an integrated food system for the U.P.

    Researchers and educators at the Upper Peninsula Research and Extension Center focus on three areas of agriculture research: integrating crop and livestock systems, improving soil health and fertility, and building region-specific food systems.

  • Frank Yiannas: It's important to talk about food

    Our Table panelist Frank Yiannas shares why he believes we need to have a greater national dialogue on food.

  • Our Table: Food safety full discussion

    Panelists discuss food safety practices, food safety and health, and the role food safety plays in shaping our food system.

  • Stories of Hope: Nancy

    Nancy, a family support coordinator, shares the story of how her daughter, Dana Hendrickson, lost her life due to a prescription overdose. For more information on opioid use prevention and education, visit https://www.canr.msu.edu/misuper/.

  • Meeting Deer's Nutritional Needs Through Food Plots

    Have you wondered what to plant in your food plot? What forage plant is best for deer? Or how deer decide what to eat? If you have not, you’ll want to watch this one hour webinar that will help you understand the nutritional needs of deer, how to build successful food plots, why there is no “magic bullet” forage, and why there is no substitution for good habitat management!

  • Meeting 4 - Grains for Brewing & Distilling Virtual Happy Hour

    This week’s session focused on grain quality evaluation! It can be a "dry" topic (pun intended), but we had a lively chat with Aaron MacLeod of the Center for Craft Food & Beverage at Hartwick College; Dr. Nicole Shriner, who heads the Fermented Beverage Technology program and analysis lab at MSU; and Christian Kapp, who leads the MSU Quality Lab at the Upper Peninsula Research & Extension Center (UPREC). Check out the recording of our meeting to find out why quality assurance and quality control are so critical from farm to glass!

  • Stories of Hope: Kimberly Johnson

    Peer recovery coach Kimberly Johnson of Traverse City shares her story of addiction to recovery. For more information on opioid use prevention and education, visit https://www.canr.msu.edu/misuper/.