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Michigan Eats

French Jesuit missionaries planted apple seeds in the Michigan wilderness more than a century before the travels of Johnny Appleseed. Seedlings grew into giant fruit-bearing trees that provided tangy apples to pioneers who followed. As the Detroit settlement grew, grafted apple trees were planted. By the late 1700s, orchards that bloomed with Fameuse, Calville Blanc d'Hiver, Pomme Gris and Detroit Red rivaled those of New England, and even President Thomas Jefferson received scions of Detroit trees to plant at his Monticello estate. Today, 850 farms boast over nine million apple trees.

Examines the farms, restaurants and local foods of Michigan.

Michigan herb cookbook by Suzanne Breckenridge

For many, Detroit is the crunch capital of the world. More than forty local chip companies once fed the Motor City's never-ending appetite for salty snacks, including New Era, Everkrisp, Krun-Chee, Mello Crisp, Wolverine and Vita-Boy. Only Better Made remains. From the start, the brand was known for light, crisp chips that were near to perfection. Discover how Better Made came to be, how its chips are made and how competition has shaped the industry into what it is today. .

A journalistic account of how Detroit's foodways are playing a key role in the city's revitalization.

Michigan breweries by Paul Ruschmann

A charming ode (with recipes) to eating well and locally, on $40 per week, from a recently unemployed food-journalism veteran.

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