Farmers markets offer so much more than just fresh-picked produce and homemade goods. They offer market-goers the opportunity to meet the hardworking residents responsible for growing their food and producing their goods. They inspire the community by connecting those within it through locally harvested food.
It’s a sunny spring Saturday and your crew is unnecessarily stressed — scouring Yelp, texting friends, looking for a place to day drink that satisfies everyone’s tastes. The abundance of quality watering holes in West Michigan all begin to blur together.
Whether you’re out at dinner or at a bar with friends, you know you have that favorite, classic cocktail. Maybe on the weekends you try your hand at it, with poor ingredients and little direction, and it never tastes quite the same.
Mead, cider and wine are all cut from the same cloth.
In fact, mead is sometimes referred to as “honey wine,” though that’s a bit misleading — there’s a big difference between white wine with honey added and true mead, made from fermented honey, with no grapes involved.
You may not know it, but here in West Michigan, wine is all around us. Whether you’re out in the vast orchards of the southwest or up in the rolling hills of Traverse City, there’s no shortage of grapes to be found. Our whites and bubbly are especially notable, but maybe even better is the simple pleasure of sitting around a table with friends, tasting your way through the winery’s flavors while overlooking the winding vineyards on a beautiful day. We’re here to help you find new vintages and tasting rooms alike — here’s your guide to just some of the great wineries the mitten can proudly claim.
I’m up north, bopping about a peninsular wine trail, when I find my schnozz inside another tasting glass, sniffing the day’s fifth Merlot. The menu proposes such scents as “bramble jam” and “tanned leather.”
Cocktails can be a little intimidating, to be sure.
When you pick up a menu and see words like amaro, falernum and aperol for the first time, it starts to feel like a foreign language textbook. You could always take a gamble and assume any word you don’t know is some sort of herbal liqueur — you’d often be correct — but isn’t it better to actually understand what’s in your drink?
West Michigan is no Sahara — you can find something to drink with ease.
In the city, it’s easy to lose touch with the natural world. Billowing smokestacks emit fake clouds. Everything is brick and asphalt we can’t eat. Then there’s the smell of a gutter.
A good taco should explode with flavor. After all, the etymology stems from the sticks of dynamite Mexican miners used to unearth silver. Their explosives happened to look a lot like lunch — cylinders of meat, tortilla and salsa with a smattering of cilantro and onion for good measure. The equation is simple, the execution often isn’t. While some fuss with tweezed microgreens and vegan substitutes, the best way to experience a taco is how you would on the streets of Mexico City. Revue went on a hunt for the unsung gems that give a taste of one of the world’s most iconic cuisines.
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