Posts by Grace Singleton:

Cooking with Grace, Education, Food Artisans, Recipes, Specials

Vinegar: The Unsung Hero

The unsung hero of the culinary world is most certainly vinegar. Often undervalued and dismissed as unimportant, vinegar can be an afterthought when you’re cooking. In reality, it’s a secret weapon in your kitchen arsenal that helps unlock the subtle hidden flavors. Vinegar is, in my opinion, one of the best ways to add more […]

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Deli

5 Reasons Why You Should Be Grocery Shopping at Zingerman’s Deli

I’ve long thought that I have the best food job in the world. I work with amazing people, in a diverse college town in Michigan, and I get to bike to work more often than not. Another reasons I feel this way is the quality of ingredients that I get to taste and work with […]

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Agriculture, Deli

Edible Landscape: Basil, Beans, Tomatoes and Peppers!

One of my favorite things about gardening is the sense of accomplishment I get when I see the growth of the plants as the buds and flowers form, and we have the chance to start harvesting. We got a bit of a late start this year with the Deli’s edible landscape, but we’ve already picked […]

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Cooking with Grace, Deli

Cooking with Grace: How Épices de Cru Made Me a Spice Blend Convert, Plus 3 Recipes

I have to admit that, for years, I had a reluctance to use “spice blends”. It was a carry over from when I realized that most of the spice blends on the market were really just a few sad dried up flavorless herbs blended with a lot of salt. Now I understood that the spices […]

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Agriculture, Deli

Zingerman’s Deli: We’re Growing a New Vision for Our Edible Landscape

Parsley Blueberries Tomatoes Peppers Crab apples Thyme Nasturtiums Sage Red kale Chives That’s just some of what’s growing in the garden beds at Zingerman’s Deli, and this year I’m excited to announce that we have two people tending our edible landscape. Jen Harris, who’s one of our catering events captains, and Alex Wilkerson, one of […]

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Cheese, Food Artisans

Parm Project: Visiting Caseificio Ravarano #3084, 600 Meters

Have you heard about our Parm Project? Throughout the Zingerman’s Community of Business we’ve embarked on a project to source Parmigiano Reggiano from multiple dairies in Italy’s Parma region and share them with you. We want to spread the word that this cheese is not a singular thing—there are a range of flavors and characteristics […]

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