Eric Cox | Author

All Wool & a Yard Wide

March 2, 2019

Debbie McDermott doesn’t miss much.

From across the shop floor of herwool-processing company,Stonehedge Fiber Mill, near East Jordan, her eagle eyes spot a minor problem on one of five chattering, clattering machines, each spinning, carding, plying, or performing some othe… Read More >>

Mim’s Zesty Falafel Gyro

Feb. 23, 2019

In the heady, cutthroat world of North American sandwiches, the Greek gyro has successfully battled its way into the hearts and mouths of Americans everywhere. We seem to love the tasty, long-sliced gyro meat and the way it mingles with creamy, magical tzatzski sauce, onions and tomatoes. M… Read More >>

Unique Paths of Great Lakes Culinary Institute Grads (and its Former Leader)

Feb. 23, 2019

For good (read: delicious) reason, we write a lot about Great Lakes Culinary Institute grads who launch their own restaurants in the program’s backyard: Chris Hoffman’s The Towne Plaza, James Bloomfield’s Alliance, Henry Bisson’s Smoke + Porter, and S2S Sugar to Salt… Read More >>

Pickled Martini

Feb. 16, 2019

A tiny sprig of emerald dill floats on the Pickled Martini’s pristine blanket of silky, white foam … and the daggone thing looks like some artist’s version of a winter still life. The irony of this drink, created by Sara LaDuke at Pierson’s Grille & Spirits in H… Read More >>