Zingerman’s Roadhouse and University of Michigan Library honor Ann Arbor’s Ella E. Hall Guest Mary Lynn Heid drove four hours south from Charlevoix, Michigan, to Ann Arbor to attend “From Freedom to the Table,” the … Continued

Sometimes the things you find online really work! It’s probably no surprise that after many decades of cooking professionally, I was more than a little skeptical about José Andrés’s suggestion that one could make an … Continued

Pineapple, walnuts, bananas, cream cheese frosting, and so much more As best I can recall, it’s been about 20 years now since we started making Hummingbird Cake at the Bakehouse. It was one of the … Continued

Made with freshly milled flour from the Bakehouse As you likely know, I love to look here at the ways we’re actively striving to make our food better at Zingerman’s. From the first week we … Continued

A great new oil from the Central Coast of California Here’s a classic—and tasty—case where a strongly held point of view, a vivid vision of the future, and a willingness to put in a whole … Continued

Getting clarity on your POV can make everything better American author Carmen Maria Machado observes:  Places are never just places in a piece of writing. If they are, the author has failed. Setting is not inert. … Continued