Sitting in the afternoon sun at one of the beer garden’s picnic tables earlier this summer, Alexandria Palzewicz, the talented chef here at
Barrel + Beam’s Northwoods Test Kitchen, shared the details for a grant she hoped to receive.
Like the bees in the beer garden, she buzzed with excitement as she spoke about striving for sustainability, seasonality, and community involvement in everything she and her team cook at the well-known establishment. The grant would move her dream and mission one step further ahead.
Chef Palzewicz's culinary home is Barrel + Beam’s Northwoods Test Kitchen, where she has brought a new dimension to the brewery’s offerings by combining excellent beer with a dedication to sustainable and locally sourced food. Barrel and Beam is known for its commitment to quality and innovation. It offers a range of farmhouse and barrel-aged beer, cider & mead brewed in Marquette.
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Chef Alexandria Palzewicz in her kitchen.A few weeks later, the news about the grants arrived. She had received the
Lake Michigan School Food System Innovation Hub grant, awarded in collaboration with other local organizations. This award is a natural progression for the Locally Integrated Food Teams in the Upper Peninsula (LIFT-UP) project.
Launched in June 2021, LIFT-UP is a collaborative initiative involving high school-aged youth, teachers, food service directors, local farmers and food producers, and other food and farming organizations all working together to address the question, “What would it take to get more local food into our cafeteria?” This round of the project includes the
Marquette-Alger Regional Educational Service Agency (Marquette-Alger RESA),
Michigan State University Extension, Negaunee and Ishpeming schools, and
Partridge Creek Farm, the lead applicant for the group
The project’s aim is to identify and address barriers to sourcing local produce for the school cafeterias. But it is the students finding the solution. “They're the ones figuring out the problem. They're the ones proposing a solution," said Aaron McKim, project co-director and assistant professor in the
MSU Department of Community Sustainability.
Students participating in one of the
LIFT-UP program’s projects proposed and successfully planted potatoes. This is where Palzewicz’s grant will make a significant impact. Palzewicz and her team will process these student-grown potatoes and integrate them into school meals, promoting a sustainable and educational farm-to-school model.
Palzewicz's passion for local food is deeply rooted in her experiences and philosophy as a chef.
"The food system's kind of messed up," she said. "The way that food comes to our plate is pretty mechanical, with long miles and lots of gas to get things around. We should be thinking about eating more seasonally and more locally."
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Besides growing some herbs, Northwoods Test Kitchen sources from local farms. One of the most exciting aspects of this project is its educational component. Students are not only involved in growing the food but also in understanding the complexities of food processing. This involved experience is designed to instill a deeper appreciation for local food systems and sustainable practices.
"The students got a grant and chose to pay us to process their potatoes," Palzewicz explained. "This allows them to see the entire process, from planting to harvesting to processing, and finally, to enjoying the food in their cafeteria."
While the grant marks a significant milestone, Palzewicz is aware of the challenges ahead. Her kitchen is small. Expanding it to accommodate larger-scale food processing is a critical next step. The grant will provide much-needed resources for equipment, storage, and transportation, making it possible to process food more efficiently and on a larger scale.
"My slowest months are November, December, and January, which coincides perfectly with the harvesting and storage period for many crops here in the Upper Peninsula. This timing will allow us to process food during these months and keep our operations running smoothly and balanced throughout the year," she said.
Palzewicz emphasized the importance of creativity and mental health in her kitchen.
"We love scratching that creative itch. Finding ways to keep what we're doing fun and creative is essential. It's not just about completing a prep list; it's about tackling the next exciting project," she said.
Having been in the restaurant business for a long time, Palzewicz recognizes the mental health struggles chefs often face. "Understanding the value in what we do is crucial. It’s not just food and beer; it’s a craft. Especially when done in a homemade way, it involves a lot of work," she added.
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Seasonal vegetables are among the ingredients for many menu items.Palzewicz strives to create an environment that showcases the value of her team. She supports people who are passionate about their craft.
“My farmers are doing the cooking in the fields. They start the recipe. We add the right number of salts and seasonings, starting with good ingredients. We keep our food simple, using good ingredients and valuing those relationships," she noted.
Beyond the immediate benefits to local schools, Palzewicz envisions this project as a model for other communities. She hopes to expand the kitchen and incorporate more local food processing into her business, not only serving schools but also providing local produce for her deli and other community programs.
Palzewicz's dedication has not gone unnoticed. She was recently honored by the Upper Peninsula chapter of the American Culinary Federation (ACF) as the Culinarian of the Year. This award recognizes her contributions to the culinary community and her innovative approach to local food systems.
"It’s cool because it’s an award from my peers," Palzewicz reflected. "It’s nice to know that the folks I respect in the community recognize the work we’re doing."
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Seasonal ingredients make their way into variations of Banh Mi.
Looking ahead, Palzewicz is excited about the potential for growth and collaboration. She is already in talks with other institutions and programs, exploring opportunities for further integration of local food processing into educational and community initiatives.
"We're going to tour other places, like the Kalamazoo Valley Hub, to learn from their experiences and adapt their models to fit our unique needs here in the U.P." she said.
For now, Palzewicz and her team are focused on the pilot project and the upcoming school year, eager to see their vision come to life. With the community's support and the resources provided by the grant, they are poised to make a lasting impact on the local food landscape in Marquette and beyond.
Brenda and Chuck Marshall have been chronicling the beauty and culture of Michigan for over ten years. Their stories, filled with local insights and experiences, are published on LifeInMichigan.com. In addition to his writing, Chuck is passionate about photography and has become a prominent documenter of Michigan's vibrant music and craft beer scenes. Together, they promote Michigan one story at a time.