All posts tagged Michigan

Fattoush Dressing Teta Foods

You might not expect to find a former financial analyst whipping up Shish Tawook marinade, garlic spread, and other gourmet Mediterranean sauces and dressings behind an unassuming storefront in Clinton Township, Michigan. But this is exactly where Teta Foods founder Tarek Abouljoud feels happiest. It all started a few years ago, when Tarek began craving a new career outside the financial sector. He’d always loved cooking Lebanese food and bringing people together over delicious meals. This passion, coupled with an old family recipe for Fattoush dressing he’d make as a child in his grandmother’s kitchen, sparked a business idea. But before taking the plunge, the analytical Tarek conducted a six-month feasibility study to confirm what he’d already suspected: People love […]

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Twin Pines: An Organic Twist to Fourth-Generation Farming

Twin Pines Family

When I visited this spring, rows of vibrant green-onion leaves were peeking out of the soil at Pete and Jill Creguer’s beautifully manicured 160-acre Twin Pines Organic Farms. The farmland surrounds a lovely homestead where colorful flowers and trees flourish. Self-proclaimed fanatics about cleanliness and organization, the Creguers have spent more than a quarter-century perfecting their craft, growing the highest quality organic onions, potatoes, corn, pinto beans, and soft white winter wheat. It’s hard to imagine the farm as anything but an organic oasis, but it didn’t start out that way. Fourth-generation farmers Pete and Jill Creguer accumulated more farming knowledge during childhood than most people do in a lifetime. In 1988, the happy couple bought their own farm in […]

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Klug Orchards Greenhouse Kevin and Cathy Klug

Working and living on land owned by their family for more than 60 years, Kevin and Cathy Klug of Klug Orchards & Green Organics are old pros when it comes to growing plants. A third-generation farmer, Kevin was raised in the 1840s homestead he now shares with his wife and three sons. As a child, he’d set up shop at the end of his driveway, selling strawberries picked from his own bushes. Cathy grew up learning organic farming principles from her mother. After marrying in 1988, Kevin and Cathy started farming full-time, drawing upon their parents’ commitment to limiting their use of chemicals when growing food for the community. But after their young, first-born son became sick and later died, the couple passionately dug into […]

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Organic Innovators: Cinzori Farms

Cinzori Farms

In the sleepy unincorporated Michigan community of Ceresco, family-run Cinzori Farms has been quietly experimenting & innovating with organic farming practices since 1974. We recently visited the farm, where a cozy, century-old homestead gives way to 260 acres of fertile fields and rural landscape. It’s an unlikely place for two Detroit natives to end up, but former autoworker Don Cinzori and wife Donna haven’t looked back since packing up and moving to this peaceful spot in the mid-seventies. Long before USDA Organic certification existed and mainstream demand for organic food was growing like a weed, the Cinzoris practiced chemical-free farming because they wanted safe, more nutritious food for their family—and eventually for their community. They also drastically cut water usage […]

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How Our Compost Makes a Difference in Detroit and Beyond

Compost

We think every day should be Earth Day, but with the official day (April 22) fast approaching, we’re excited to share a particularly fertile story. In 2014, Door to Door Organics launched a pilot composting program in partnership with our friends at Michigan Urban Farming Initiative (MUFI), based in the North End neighborhood of Detroit. Over the summer, we delivered 5,000 pounds of organic produce past its prime to MUFI to be composted, thereby diverting this “food waste” from the landfill. Our awesome drivers donated more than 16 hours of their time to make these deliveries, and their generous efforts have certainly paid off! MUFI uses the nutrient-rich compost to naturally fortify the soil at its Brush Street Production Farm. […]

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Local producer at The Brinery

It was in the fall of 2010, while David Klingenberger was working on organic Tantre Farm in Chelsea, Mich., that he began a journey into fermentation that has culminated with his serving as Chief Fermenting Officer at The Brinery in Ann Arbor. That particular autumn, Tantre’s fertile fields yielded David and his fellow farmhands with an exceptionally large bumper crop of cabbage. Inspired by both his passion for eating locally year-round and his German lineage, David decided to preserve the cabbage, creating his delicious, wild-fermented sauerkraut that so many foodies, including President Barack Obama, enjoy today. Located in Ann Arbor’s Washtenaw Food Hub, The Brinery produces an array of delightfully complex krauts, pickles, kimchi, and other fermented goodies, constantly adding […]

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Neu Kombucha: Local Elixirs of Love

NEU 5

If you aren’t yet familiar with the kombucha craze, it’s time you got on board. Originating as an ‘immortality elixir’ in China as far back as 220 B.C., kombucha offers not just a uniquely sweet-tart flavor, but is also said to have many health benefits. Kombucha contains live probiotic cultures, B vitamins, and antioxidants, all which may play important roles in GI health, digestion, mood, and immunity, making it the perfect addition to your spring detox plan. At the Shop, we carry the best local kombucha we’ve found: Neu Kombucha, made with love by Jennie Neu and her fiancé, Julius Sipkay. Kombucha is carefully crafted by fermenting “good bugs” (bacteria and yeast, also known as a SCOBY), sugar & tea. The […]

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