Raw milk, handmade, and marvelously delicious One of the tastiest blue cheeses in our deli cases right now is the Bayley Hazen from Vermont, handmade by Mateo Kehler, Andy Kehler, and the caring crew at Jasper Hill … Continued
Sweet Pies from the Bakehouse, Pot Pies from the Deli, Pie & Mash at Cornman, and Fried Pies at the Roadhouse I’m not a math major, but I do know that Pi (3.14159) is a … Continued
The best of Budapest arrives in Ann Arbor It was in the fall of 2011 that Frank and Amy from the Bakehouse and I (along with my good friend, food writer Molly Stevens) took our first trip … Continued
A taste of Jewish New York with this Special Bake January 29 and 30 From one element of great eastern European Jewish culinary culture to another. Like a rare appearance of a musician with a strong … Continued
Making purpose part of how we work every day is the organizational equivalent of deep mindful breathing Over the last couple weeks, I’ve written a lot about the importance of bringing love into our leadership lives and … Continued
Putting the 100-year-old lessons of an “anarchist mystic” to work in the modern world I’ve gotten a lot of wonderful notes about last week’s piece on love and work. Thank you. It’s both comforting and … Continued
