“Operate from a position of generosity and humanity. Watch how it benefits your business.” This simple statement is key to the working philosophy of Phillis Engelbert, owner of the Detroit Street Filling Station, North Star Lounge, and The Lunch Room Bakery & Cafe in Ann Arbor. The concepts of generosity and humanity might not be the most common buzz words in today’s business culture, and her central tenet doesn’t come without a cost—but that is not what concerns Engelbert. She recommends it for reasons that transcend the financials.
Posts tagged #local food
Leaps of Faith--Fall 2023, London Beauty & Misfit Coffee
This column is a look at brave souls who have taken a leap of faith to open their own businesses in and around Ann Arbor. Business owners who are following their dreams and thriving despite the odds.
Great Tastes in Local Food: Fall 2023
Local restaurant reviews for fall 2023.
Argus Farm Stop: Mission Driven
Mission driven in all its disparate pieces, this grocery store, that is so much more, is determined to serve many sectors of our local culture. It could seem confusing, if it wasn’t all so smooth. Argus is a daily farmers’ market, and a local grocery and sundries store. It is a coffee shop and cafe, a tavern, and an entertainment venue. It is an education center offering weekly webinars, classroom curriculum, and full trainings. And Argus Farm Stop is a crucial component that was missing for the growth of our local food system.
Great Tastes in Local Food, Winter 2021
Great Tastes in Local Foods. Support our local restaurants.
Vestergaard Farms: Pasture-Raised Local Meats and Local Foods
This past winter I was eager to visit the newly built storefront of Vestergaard Farm, attractively situated on the farm property. Along with their farm raised meat, the store offers other goods from Matty’s Bakery in Saline, Zingerman’s coffee and treats, Calder Dairy products, The Brinery products, Aldente Pasta, Amaizin Pop Popcorn, honey, bath products, maple syrup, eggs, and many other locally sourced items.
Maggie Long of the Jolly Pumpkin-- Bridging the Gap Between Farmer and Consumer
Over the last few years, there has been an increasing desire to know where and how our food is made. Farm-to-table restaurants, in particular, have been essential for strengthening this movement and lending transparency when it comes to what we eat. While many of us are starting to learn about the farms where our food is produced, we are still mostly unfamiliar with the people who are instrumental in making it all happen. For the better part of two decades, Maggie Long, the executive chef at Jolly Pumpkin Artisan Ales + Kitchen, has been working tirelessly to seek out and provide, as she would say, “food that is awesome.”
