Feature Archive
Grinding it Out
It’s still true that no one wants to see laws being made, but as it turns out, seeing sausage being made is a pretty good time. At least, it is if you’re checking in on Corridor Sausage. We visited owners Will Branch and Zachary Alexander to talk about their history, production, and ideas for what’s next.
2013.05.31 Evan Hansen at 9:52 am | 2 Comments
The Last Word in Ann Arbor Cocktails
Metro Detroit’s nascent cocktail scene gets plenty of justifiable press. But what of our neighbor to the west? Ann Arbor has seen its own drinking renaissance, and at the forefront is the newest of the city’s bars: The Last Word.
2012.09.05 Evan Hansen at 7:49 am | 1 CommentChicago Road Trip
Rick Bayless and Stephanie Izard spent many of their formative years at the University of Michigan. While they have distinctly unique approaches, they share the Chicago culinary scene, a love for farmers, wins on Top Chef, reputations for being genuine people, and of course, ties to Ann Arbor.
2012.06.07 Evan Hansen at 10:50 pm | Be the first to commentLincoln Street
When the park is filled with the sounds of mirth, it is a Detroit that’s as alive as it ever was.
2012.05.15 Todd Abrams at 11:11 am | 1 CommentOn Gourmet
Scanning food labels, it’d be easy to think that almost every product available is “gourmet.” But what does that really mean? And how did this French term rise to prominence in American culture? We examine the history of gourmet – and perhaps attempt to reclaim its meaning.
2012.04.23 Evan Hansen at 7:46 am | 1 Comment
