Food
A Trio of Tinned Fish
1. Fantastic French Sardines A Little Bit of Brittany in Ann Arbor I’ve long loved good sardines. I’m happy to have them in pretty much any form I can get them. I especially love fresh … Continued
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Food
Jewish Biscotti My Grandmother Would Have Loved
Mandelbread is anything but new. It’s been a staple of Eastern European Jewish eating for centuries and a regular item at the Bakehouse for fifteen years or so. For whatever reason, I have a tendency … Continued
Food
American Cheese Revolution
Wisconsin is probably best known around the world for its dairy. Though few people know it, back in the mid 1800s Wisconsin farmers were not thinking much about cows. Most farms had a cow or … Continued
Food
Cosmic Cakes
As I was writing this I was about to head home from the Bakehouse when a family pulled up next to my car. I was loading up to leave and they were arriving but for … Continued
Food
The Creamery’s Cream Cheese
Our cream cheese, I know, is hardly anything new any more. We’ve been making it at the Creamery for over ten years now. But every time I taste it, I’m reminded how lucky I am … Continued
Food
Dutch-Belted Cow’s Milk
Our Dutch-Belted cow’s milk comes to us from Andy Schneider’s Dairy Farm in Westphalia (northwest of Lansing). This dairy has a herd of Dutch-Belted cows which are extremely rare in the U.S. (there are slightly … Continued