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Wednesday, January 29,2014

Brewing BAD

Mason craft brewery finds success in experimentation — just don’t come hungry

by Katy Barth
Giving your business an off-kilter name could turn out to a mark of ironic genius — Hooters and Fuddruckers laughed all the way to the bank with tongue-in-cheek monikers — but to call your business “bad” seems like a recipe for trouble.
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Wednesday, January 22,2014

Meet your meat

MSU Student Organic Farm project lets pigs be pigs

by Laura Johnson
It’s a little-known fact that pigs, like birds, build nests for their young. “This is what they want to do when they give birth,” said Laurie Thorp, a professor in Michigan State University’s Department of Community Sustainability and director of the Residential Initiative on the Study of the Environment program.
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Wednesday, January 15,2014

He ate, she ate

Pleasant surprises await at low-key Haupei

by Mark Nixon and Gabrielle Johnson
Everybody loves RaySome folks will take one look at Huapei Restaurant and keep going. Its inconspicuous location next to a shuttered Shell gas station is one reason. Its exterior appearance, which gives you the feeling that maybe the place is closed for good, is another. The interior h...
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Thursday, January 9,2014

Champagne finance reform

Annual farmer fizz evaluation back with new picks for 2014

by Michael Brenton
Sparkling wine is made in virtually every wine-producing region, but Champagne is made only in the Champagne region of Burgundy, France. Champagne can be made from a single grape variety or a combination of up to three: Chardonnay, Pinot Noir and Pinot Meunier.
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Thursday, December 26,2013

State of organic

A look back at healthy eating choices in the Lansing area

by Laura Johnson
It’s been an exciting year for local food and agriculture, adding to the impressive progress that’s been made over the last decade.
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Wednesday, December 18,2013

She ate: A view to a kale

by Gabrielle Johnson
When I went to Capital Prime recently, I was impressed with the makeover the restaurant has undergone since converting into a steakhouse from its previous in carnation, Bar 30. The walls are a deep, smoky blue and modern chandeliers and artwork hang from the walls. There is a definite feeling of swank.
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Wednesday, December 18,2013

He ate: Reality bites

by Mark Nixon
Woody Allen famously said he hated reality, “but it’s still the best place to get a good steak.”
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Wednesday, December 4,2013

Club Nouveau

Annual arrival of French specialty wine a treat for both newcomers and connoisseurs

by Michael Brenton
The anticipated annual release of Beaujolais Nouveau has arrived. Beaujolais Nouveau is always the first press from the annual French harvest, and by French law, it cannot be released until the third Thursday of November.
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Wednesday, November 20,2013

Turkey time

How to localize your Thanksgiving feast

by Laura Johnson
There’s a wide selection of farms and vendors in the Lansing area offering Thanksgiving turkeys that ORGANIC are fresh (not frozen), all natural (no use of antibiotics or hormones), certified organic and/or free range.
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Sunday, November 17,2013

He ate: Coral Gables

by Mark Nixon
Food is memory, among other things. It’s why for our Thanksgiving dinner someone always bakes kolache, a delicate, crescent-shaped pastry filled with a sweetened nut mixture; something my mother made, and her mother before her.
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