Echo
Waste reduction app diverts food from landfills
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Despite setbacks from the pandemic, a food waste reduction company has diverted over 50 million pounds of food from landfills.
Echo
Asian carp on our plates—not in our water
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Chef Soohwa Yu has been serving Asian carp at the University of Illinois since 2017. According to Yu, four out of six dining halls at the university serve the invasive fish.
food
Eating healthy on vacation? Michigan state parks don’t provide many options
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A 2014 survey discovered that 19 Michigan state parks provided almost no healthy food options to visitors.
Echo
What makes a healthy diet? A table, no TV and fresh food
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Households that eat family-style meals together at the table with the TV off may have healthier diets than families who don’t.
Echo
Americans, especially millennials, are embracing plant-based meat products
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Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
Echo
Homegrown and served without a moan
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Cultivate Michigan promotes the use of local produce into meal plans at large institutions such as schools and hospitals.
Land
Researchers look to spin grass into beef
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They hope to overcome climate and other hurdles to produce leaner cuts increasingly demanded by consumers.
Recreation
Here’s how to cook those coveted morels
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It’s morel season in Michigan. The hard to cultivate, but delicious fungi is highly sought after by chefs. While many saute the mushroom in butter, there are plenty of other ways to cook the woodland delicacy.
Recreation
Here’s how to hunt for morels
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During the month of May, a different type of hunter takes to the Michigan woods. Their prey, the low-lying honeycomb shaped fungi, morels.
Land
Emory University tests Michigan residents exposed to PBB
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The concern is whether contamination left by the Velsicol Chemical Co. in St. Louis, Mich., has longterm health consequences for the county’s residents more than 40 years later.