Food & Farming / News & Views / Pigstock TC: Good food and a good cause
Pigstock TC: Good food and a good cause
Portion of dinner sales benefit '10 Cents a Meal'
Healthy Food, 10 Cents, Farm to School | October 16, 2012 | By James Russell
For More Information
To learn more about "10 Cents a Meal," check out a recent column in the Traverse City Record-Eagle by MLUI's Diane Conners.
Visit pigstocktc.blogspot.com to learn more about the event.
Recent Comments
- Mark Coe: Having had the oppertunity to present at a local school with Meghan and Leanna, supporting the work Food Corps does is a wonderful thing. They provide a learning oppertunity to our children in agricu...
- Linda Hutchinson: Great! Having been raised on a farm, near Arcadia, I wish my dad who was a Farmer's Market regular in the 60's, 70's and 80's, was here to be involved in the "farm to table" and "local food" initiati...
- Dale Scheiern: It is easy to store and enjoy all winter long too!! Take 1 qt. freezer bags, fill to the point they will lay fairly flat ( not rounded) so they stack easily in the freezer. Local fruit all winter lo...
- Sharron May, The May Farm: You are correct if you are referring to industrial monocultures of animal or plant agriculture which are extractive, organic or not. Fortunately there are small farms pioneering more regenerative prac...
- LillyM: I've been fortunate enough to meet and work with Lianna and hope to meet Meghan. Every FoodCorps volunteer I have met over the years has been incredible. A phenomenal organization with dedicated and...
A renowned food writer, a famous charcuterie chef, a seven-course meal prepared by northern Michigan's best cooks--and it all helps get local fruits and veggies into school lunchrooms. What's not to love?
Pigstock TC is back for its third year, and we wanted to make sure everyone know about the incredible opportunity to dine on some delicious local food while contributing to MLUI's "10 Cents a Meal" initiative.
On Oct. 23, Pigstock will feature a wine dinner with New York Times writer Michael Ruhlman and famed chef Brian Polcyn; the pair recently collaborated on "Salumi: The Craft of Italian Dry Curing." Each of the seven courses prepared by local chefs will be loosely inspired by their work.
Pigstock organizer and local foods distribution company Cherry Capital Foods is graciously donating $10 of every $75 ticket sold toward MLUI's "10 Cents a Meal," which aims to provide area schools with an extra dime per meal to purchase locally grown fruits and vegetables. It's good for the kids and good for the local economy.
Sound like fun? There's more. Featured chefs are:
- Myles Anton, of Trattoria Stella
- Paul Olson, of Mission Table
- Guillaume Hazaël-Massieux, of Restaurant La Bécasse and Bistro FouFou
- Eric Patterson, of The Cooks' House
- Fred Laughlin, of The Great Lakes Culinary Institute
- Coburn McNaughton, of The Hagerty Center
- John Dayton, of Black Star farms
And on Oct. 22, the day before the dinner, there's an evening class on basic butchery for the home chef.
The ticket window will close soon, so get yours now by registering online at https://events.bytepro.net/
