Local author cooks up state’s best ingredients

Tribune Staff • Jul 21, 2015 at 11:04 AM

According to Clemente, we all eat — and, if we’re lucky, we enjoy it. But in today’s information age, we’re more aware than ever that we have many decisions to make about the food we prepare — from how we make purchases to how we prepare our food, she said.

Clemente said her cookbook and guide is dedicated to those who want to prepare delicious, locally grown food that satisfies a need to eat more consciously, but still stimulates palates.

In this guide, the reader will discover things about Michigan food that may never have thought about. For example: differences in farming techniques that have an impact on the environment and health, which Michigan crops are available at peak ripeness and when, and many more important bits of information that will allow you to make the best choices for your table.

To read more of this story, see today’s print or e-edition of the Grand Haven Tribune.


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