Green Cuisine

04/09/2016

As our summer nears and schedules become hectic, Green Cuisine will be taking 2016 off. Enjoy the beauty that is around you and support your local food artisans!! Hope to see you in 2017!

06/09/2015

Listen to Timothy Young's story (The Sustainable Food Conscious Entrepreneur of Food For Thought, Inc. , Esch Road Foods and On The Ground) from the May, 2015 Fulfillament in Traverse City, MI
http://theconsciousentrepreneur.co/tce-016-timothy-young-the-sustainable-food-conscious-entrepreneur/

Timothy is founder, President and Chef of Food For Thought, Inc., creators of organic and wild-harvested gourmet specialty foods. An extensive background in travel and human relief work in the developing world inspired Timothy’s creation of Food For Thought in 1995 with the mission of creating and raising awareness around just and sustainable food systems and to serve as a model to counter the global industrial food system. Ps- did you know he just organized and ran in Run Across Congo last month for gender equality in Eastern DRC?

This Podcast is all about personal, inside stories from Conscious Entrepreneurs… Why they do what they do, how did they get there, and how does it make them come alive?

05/15/2015

Check out this link Food for Thought posted this morning . . .

Millions of Americans have petitioned for a federal GMO label. When a ‘leading global company’ asks for one, it gets what it wants.

05/05/2015

Is there another month more beautiful than May?  That is open to interpretation.  To me, it is the loveliest of all months.  Trillium, morels, leaves popping, lilacs...true Spring!  In Northern Michigan, it is a busy time as well.  Empire's Asparagus Festival, the Bayshore Marathon, On The Ground's…

03/26/2015

Greetings Friends of Green Cuisine! 2015 would mark the 11th year we have held this event here on our farm at Food for Thought. After 10 years, hosting an average of 1,000 guests each year, serving cases and cases of wine and beer, and plates upon plates of food . . . we think it’s time for a break! A 10 year successful event is a significant milestone. As with any milestone, there comes a time to “re-think”, reflect and perhaps . . . make some changes. A tweak here, a twist there. We’ll be using this year off to evaluate, survey and “re-think” this event to return better than ever in 2016. Taking this year off from Green Cuisine will also allow us to focus on a project we have been eagerly anticipating for the past year . . . the re-brand of our Food for Thought products and expanding the offerings under that umbrella. We have a couple new items we’ll be launching this spring in our Esch Rd. line as well, including mustard and a couple totally awesome caramel sauces. We promise to put this year to good use while we look forward to our 2016 Green Cuisine. We will be sending out questionnaire’s and gathering information from those that have participated in years past as we look to put together feedback on what you would like to see in future Green Cuisine events. That information will help us as we formulate plans for the future. Should you receive a questionnaire or a phone call, we would REALLY appreciate your honest feedback. We are grateful for your past participation in Green Cuisine. The event would not be possible without the support and efforts of all of you – participants, suppliers, underwriters, staff and everyone else that makes an event like this a success. Thank you. Our best wishes for a great 2015! Timothy and Kathy Young Food for Thought

02/04/2015

FFT NEWS: February 2015 http://conta.cc/1DxBpVl

You may think I'm kidding but it's true.  The shortest month of the year is chock-full of special events:  the Super Bowl, the Academy Awards, the Traverse City Winter Comedy Festival, the Traverse City Microbrew and Music Festival, about 15 close personal friends' birthdays.  How can anyone be bore…

02/03/2015

Hi Everyone! After 10 years and much deliberation we have decided to take a year off from Green Cuisine. Don't worry: we will be back in 2016, better than ever! Our newsletter, coming out tomorrow morning, explains the reasoning behind the break. If you aren't already, sign up by clicking on this link: http://www.foodforthought.net/enewsletter/