Up to Code: Restaurant Horror Stories

Written by Joe Gasmann | Wednesday, 23 April 2014 14:24 |

There’s been few instances since my move to West Michigan that restaurant outbreaks make headlines. While probably a good thing, it’s not particularly exciting - and probably poor journalism. Though GR has clearly stepped it up in the beer and art departments, we struggle to produce the major food-borne outbreaks that truly make up a city. So I took it upon myself to hear the stories that make you despise the mongrels who prepare your food.

Gluten Free Girl’s Top 5 Gluten Free Goodies

Written by Kelli Belanger | Wednesday, 23 April 2014 14:21 |

Going gluten free doesn't mean you have to give up baked goods and sweets compeltely. Here are some local places that specialize in gluten-free goodies.

Must-Attend West Michigan Food Events

Written by Alexandra Kadlec | Wednesday, 23 April 2014 14:17 |

You never have to wait too long for a food event to pop up in West Michigan. You just need to know where it's at and what's going down. Interested in the traditional or maybe the offbeat? Something relaxing or lively? No matter the theme, there are really just two must-haves for a successful food event.

Fresh is Best: Community Supported Agriculture and Doorganics Respond to Demand

Written by Andrea Kooiker | Wednesday, 23 April 2014 14:14 |

In the past few years, Community Supported Agriculture (CSAs) and organic food delivery services have recently seen significant expansion in their food-conscious customer base. These options are alternatives to food and produce with GMOs (genetically modified organisms) and pesticides added, resulting in healthier and fresher options.

The Bacon Trend Has Yet To End

Written by Alexandra Kadlec | Wednesday, 23 April 2014 14:01 |

It's hard to remember a time when bacon was just a side order at breakfast. Over the past couple of years, the salty strips have found their way into everything from popcorn and liquor to cupcakes and ice cream. It almost feels like you can't leave the house without running into the temptation of a bacon-infused, bacon-sprinkled or bacon-wrapped something or other.

May Microbrews: Virtue Cider

Written by Ben Darcie | Wednesday, 23 April 2014 13:25 |

Greg Hall, who spent many years as the brewmaster of Goose Island Brewing Co. in Chicago, parted ways with them after the brewery was acquired by AB-Inbev in a landmark acquisition in 2011.

Last Call: "The New Old Pal" at Bar Divani

Written by Elijah Brumback | Monday, 24 March 2014 14:31 |

The New Old Pal is a house favorite among the bourbon drinkers at the dimly lit Ionia Avenue hideaway.

Gluten Free Girl: Grocer’s Daughter Chocolate

Written by Kelli Belanger | Monday, 24 March 2014 14:06 |

Herbs and decadent chocolate may not sound like a winning combination, but at Grocer’s Daughter Chocolate, the two mesh masterfully.

Taste This: Fries, Any Way You Want Them

Written by Alexandra Kadlec | Monday, 24 March 2014 13:47 |

Fries—the versatile nosh that's just as enjoyable in the form of fast-food snack or gourmet side. While the classic French fry may be your salt-tooth vice, go ahead and expand your horizons with these creative alternatives. You won't be disappointed.

April Microbrews: Walldorff

Written by Ben Darcie | Monday, 24 March 2014 13:36 |

Mike Barnaart is a classically trained chef who spent many years pleasing palates, most recently as the executive chef at Michigan State, but he never forgot his first job out of high school washing dishes at the then-brand-new Arcadia Brewing Company in 1994. This was where he was first introduced to the craft beer scene, and it stuck with him.

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