Ari's Top 5, Good Food

Bayley Hazen Blue Cheese from Vermont

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 Creamery. You’ll know why we get along so well when you see their slogan: “Meaningful Work in A Place That […]

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Ari's Top 5, Good Food

3.14 Ways to Put Pie on Your Plate from Around the ZCoB

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 mathematical constant—the relationship between the size of the circumference of a circle and its diameter. The fascinating thing about Pi […]

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Ari's Top 5

Exceptional Artisan Chocolate Bars with Hungarian Hot Paprika

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 to Budapest. It was the beginning of an exploration that, ten years later, has made Hungarian baked goods into one […]

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Ari's Top 5, Bread, Food

Pumpernickel Raisin Bread from the Bakehouse

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 cult following, Pumpernickel Raisin will be popping out of the Bakehouse ovens this coming weekend for a special, two-day appearance at the Bakeshop, […]

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Ari's Top 5

The Power of a Purposeful Path

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 daily work. As I continue to do more with the organizational ecosystem model (email me if you want the drawing), […]

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Ari's Top 5

Love, Leadership, Language, and the Life of Gustav Landauer

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 rewarding to know that the thoughts resonate. The encouraging words also got me wondering. The idea of love and work […]

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