“The milpa is something that literally grounds us as an organization, as we learn and unlearn the ways colonization has tried to disconnect us from our traditions, cultural foods, and ways of surviving; we can use this and apply it to many things like language, art, and history.”
In Battle Creek, Stacey Kornegay turns meals into medicine with her Standing Spoon personal chef service, crafting flavorful, health-focused dishes tailored to her clients' needs. What began as a DoorDash detour has grown into a mission to make nutritious, healing food both accessible and enjoyable.
Battle Creek Biggby owner is winging it with a new wings restaurant on Michigan Avenue West — by putting customer service and community first.
“We have a lot of loyal customers and this was their favorite restaurant, but they don’t come here every week... I think downtown Battle Creek has the potential to be great. We need more businesses and things to bring people downtown."
"We Ukrainians all love to eat delicious food, and accordingly, cook it," says Iryna Zykova who with partner Oleksii Severyn launched Ukrainian Homemade Foods which sells food that reflects "old family recipes" that feature a "mix of different cultures."
"At the core of the various rice dishes there was one common denominator: rice. We believed that this would help us all see that at the core we are the same.”
The Michigan program supplements the food service programs’ budgets for fresh produce, encouraging a greater menu variety and healthier eating habits for kids statewide.
Instituciones médicas de todo Michigan están utilizando sus recursos locales para llevar alimentos reales a su personal y pacientes.
For the first time, BIPOC farmers in West Michigan will be able to apply for a grant through the West Michigan Farmers of Color Land Fund to help them buy, maintain, and improve agricultural land.
Medical institutions around Michigan are using their local resources to bring real food to their staff and patients.
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