Delivering The Goods


Published:

Photographs by Roy Ritchie

Small Michigan enterprises are feeding a growing appetite for fresh fare. We find out where some of the area’s best chefs source their goods — from heirloom veggies to heritage pigs. And we also look at an experimental local fish farm that may have global implications.

Going Whole Hog

Husband and wife team trade in jet-setting life to raise sustainable, humanely raised pork and chicken

Chef's Choice

RecoveryPark farms produce has cultivated a loyal following among top local restaurants

Bigger Fish to Fry

An experimental aquaculture farm in Detroit just might help solve global food issues

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