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FoodForests and PlantsLatest NewsMichiganNewsRecreation and TourismScience, Technology, ResearchTourismSmashing pumpkins in Traverse City to reduce trash
-As part of a waste diversion effort, more than 3 tons of pumpkin waste are being composted in Traverse City.
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Books, Authors, Art and MusicFeature HomepageFoodForests and PlantsHistory and CultureLatest NewsMichiganNewsRecreation and TourismScience, Technology, ResearchA Foraged Great Lakes Woodland Chai Tea
-As the season shifts and the air chills, the warmth and sustenance that the wild foods of fall offer become evermore appealing, among these appealing concoctions is Woodland Chai Tea.
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AuthorsFeature HomepageFoodHistory and CultureIndigenous CommunitiesLatest NewsMinnesotaNewsRecreation and TourismScience, Technology, ResearchStaci Lola DrouillardNibi Chronicles: Manoomin as medicine
-The biochemical benefits of manoomin, or wild rice, according to collaborative research being done at the University of Minnesota.
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AuthorsFeature HomepageFoodForests and PlantsHistory and CultureIndigenous CommunitiesLatest NewsMinnesotaNewsRecreation and TourismScience, Technology, ResearchStaci Lola DrouillardWater Quality and Restoration EffortsNibi Chronicles: The Gift of Manoomin
-The rice harvest — manoominike — has officially started across Ojibwe country. Columnist Staci Lola Drouillard talks with her cousin about harvesting and processing wild rice, as well as the importance of water quality for growing “the good berry.”
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AgricultureClevelandFeature HomepageFoodIndustry, Energy, Economic DevelopmentLatest NewsNewsOhioRecreation and TourismNortheast Ohio composters reduce emissions from food waste, one pile at a time
-Akron-based organizations are working to reduce food waste, and greenhouse gas emissions, by diverting food scraps from landfills to compost piles.
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Feature HomepageFoodForests and PlantsHistory and CultureLatest NewsNewsRecreation and TourismScience, Technology, ResearchForaged Fruit and Nuts: Wild Apples & Abundant Acorns
-Autumn brings with it a bounty of fruits and nuts that often go unnoticed in our modern culinary landscape. Among the most abundant and overlooked are acorns and wild apples.
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AgricultureFoodIndustry, Energy, Economic DevelopmentLatest NewsNewsOhioPennsylvaniaRecreation and TourismOberlin Food Hub brings fresh produce to Ohio’s food banks while supporting local farmers
-The Oberlin Food Hub facilitates a supportive network of Ohio’s small and midsized farmers to connect them with customers while delivering fresh produce to communities in need.
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Feature HomepageFoodForests and PlantsHistory and CultureLatest NewsNewsRecreation and TourismScience, Technology, ResearchA Fleeting Wild Taste of Spring Ephemerals: Ramps and Ostrich Fern
-As the Great Lakes winter recedes, the forests from the shores of Lake Superior to Lake Erie begin to show signs of life. Among the first to announce spring are the ramps emerging in the undergrowth.
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Charles Stewart Mott Foundation PartnershipCollaborationFoodLake SuperiorLatest NewsNewsPFASRecreation and TourismWater Quality and Restoration EffortsGood news for Michigan smelt season: PFAS levels lower than feared
-State officials warned against eating too much of the silvery panfish due to high PFAS levels. Scientists now say that was an error, but aren’t yet ready to abandon fish consumption advisories altogether.
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Feature HomepageFoodForests and PlantsHistory and CultureIndigenous CommunitiesLatest NewsNewsRecreation and TourismScience, Technology, ResearchTourismYour Foraging Journey: A Framework to Sustainable and Safe Practices
-An introduction to “A Year in the Wild Kitchen of the Great Lakes” — a content series in partnership with expert forager Lisa M. Rose with the mission of nurturing a deeper connection with the natural world through the lens of foraging.
