farm
Restaurant Week GR 2011: Farm to fork
by Roberta King (Roberta F. King)
Submitted 11-02-2011 under NEWS
Foodies and people who love to eat out--rejoice! Restaurant Week Grand Rapids is back for a second year with new places to eat, a focus on the farm to fork connection and some new ways to test out the event. Starting Thursday, November 3 until...
Fresh food to be served at final Farm to Table dinner
by Laura Chittenden (Laura Chittenden)
Submitted 09-30-2011 under LOCAL LIFE
What if you could have a full meal made from the freshest local food possible? Imagine if you knew that everything on your plate was fresh picked, freshly slaughtered and cooked in front of you. Now open your eyes. The dinner is real. On Oct. 9,...
In season - May 28, 2011
by Fulton Street Farmers Market (FultonStMarket)
Submitted 05-31-2011 under NONPROFIT
Currently at the Market: Asparagus Rhubarb Greenhouse Tomatoes Carrots Radishes Kohlrabi Green Onions Parsnips Lettuce Spinach Onions Garlic Greens (Arugula, Swiss Chard, Kale, Collard) Plants Perennials Herbs Bouquets/ Cut Flowers Meat...
Charlotte's Web
by Grand Rapids Civic Theatre (GR Civic Theatre)
Submitted 03-23-2011 under
CHARLOTTE'S WEB April 22 - May 1, 2011Tickets: $8 - $14ALL EVENING SHOWS FOR THIS PRODUCTION BEGIN AT 7:00PMSee our events schedule for specific days and times Joseph Robinette has created a thrilling theatrical presentation of, "the best American...
Peter Wege Releases New Book, "Economicology II"
by Wealthy Theatre (wealthytheatre)
Submitted 03-24-2010 under NONPROFIT
The Wege Foundation hosted a press conference today, to announce the release of Peter Wege's newest book, "Economicology II." Local media were well represented, including WGVU's Shelley Irwin, GR Press and several local television news...
The Electric Cheetah Supporting Local Farms
by Jewly Warren (Jewly Warren)
Submitted 02-08-2010 under LOCAL LIFE
Local eating is catching on in a big way. To me, it just makes sense environmentally as well as economically. The average tomato travels 1,500 to 1,800 miles before it reaches your plate. In this weeklong delay from harvest to dinner plate,...
