The Farmer's Marketer
Play the Pie Hole game at the HomeGrown Festival!
Not a week goes by lately that the New York Times, and now The Atlantic, doesn't have a big article on urban farming or local stone-ground flour or artisanal cheese-making. Farm-to-table dining is more popular than molecular gastronomy these days, as people make the amazing discovery that food with a known provenance may be even better than hot carrot foam.
It was really just a matter of time before Ann Arbor caught up to this nationwide movement with its own dedicated farm-to-table restaurant. …