Peanuts Farmed and sun-cured as they were a century ago Whether they’re in our heads, our homes, or our organizations, ecosystems in nature will almost always attract unto themselves. As permaculturist Toby Hemenway writes, “Life builds on life. … serendipities we never hoped for—a surprising new wildflower, a rare butterfly … will grace our lives […]

Super tasty cup for the highlands of central Africa If you want something to sip while you’re savoring a slice of that really fine Rhubarb Cheesecake, the Roaster’s Pick from the Coffee Company right now could be just the ticket. It’s terrific coffee from Zambia right now! One industry expert shared recently that, “Specialty coffee […]

Super tasty, traditional Hungarian savory strudel served up May 5-7 Cabbage Rétes (the middle one pictured above) is a favorite Hungarian flavor we discovered during our time in Budapest ten or twelve years ago. The strudel’s filling has just a few ingredients—cabbage, goose fat, salt, and pepper—but lots of flavor. Why goose fat? Geese are […]

                                          A world-class dessert handmade here in Washtenaw County Pecan pie is hardly hard to find—you’ll see one in nearly every American bakery, or at least on the menu in almost every roadside diner. The […]

While this fresh goat cheese spread from the Creamery doesn’t get a lot of attention out in the world at large, I was thinking the other day that it ought to! It’s terrifically tasty and great to keep on the shelf in your refrigerator for easy access at any time of the day. It’s also […]

A talk about energy by Anese Cavanaugh in Ann Arbor—Tuesday, March 28! In his beautiful new book, The Creative Act: A Way of Being, renowned music producer Rick Rubin writes, There’s a time for certain ideas to arrive, and they find a way to express themselves through us. What Rubin has suggested is a wonderfully succinct […]