For over 18 years, Food Dance has touted their commitment to farm-to-table freshness. They are now prepared to put their pitchfork where their mouth is.

 

Food Dance is partnering with local farmers, Mark Schieber & Misty Klotz, to start a collaboration of businesses that further support locally-produced foods that will make their way onto Food Dance’s menu. The first of these partnerships is a small-scale farm, hopefully in the Kalamazoo area.

 

“Hopefully” because the first step is finding good, tillable 20-40 acres to farm.

 

“Ideally, we’re looking for a farmer or land owner who wants to see their land continue to be farmed or returned to agriculture,” says Julie Stanley, owner of Food Dance, “This could be an active farm or fallow fields that can be returned to active use.”

 

Julie, Mark and Misty are hoping to get the word out to these potential farmers and land owners to talk about creating a sustainable food source.

 

“It’s important for us to identify some potential individuals and talk to them about our vision of fresh, local food,” says Schieber, “We’re fully committed to sustaining the land, the community and the farm as a business.”

 

Education is a key component of the venture. Stanley says there are plans for an Edible Schoolyard children’s program to teach kids about farming and where food comes from. There will also be adult agriculture and cooking classes as well as a CSA (crop sharing) program for local residents to benefit from the bounty. Luckily, the food experts at Food Dance will have great cooking tips and recipes to share with all participants.

 

“We want to stress how locally-produced foods help to sustain our community,” says Stanley, “Not only is it important, but it’s fascinating to see the food cycle – from seeds to a completely-prepared meal.”

 

Farmers or landowners interested in discussing the opportunity are encouraged to contact Julie Stanley at 269-382-1888.

 

For more information about Food Dance and their commitment to local, sustainable agriculture, visit www.fooddance.net.

I have never felt as welcomed in another country as I do in Ireland. Traveling to southern Ireland again this fall was a reminder of all that I love about that country. Wonderful friendly kind people, rich lush green landscape with cows and sheep welcomed across our paths, artfully stacked rocks separating pastures and vibrant colored hedges of hydrangeas and fuchsia that brushed our rented car.

 

But it is truly the food that I love. From well cared for animals comes so many cheeses with so much flavor, the Cashel Blue, St. Tola goat cheese, Gubbeen or Vintage Cheddar.  I wish I could of brought back some of the 10 lbs I purchased at the Cork market, we carried it with us for most of 5 days as we traveled to the west coast and back to Dublin munching happily on our way but alias we consumed it all!

 

This St. Patty’s day the celebration on of authentic Irish food begins Thursday and continues on through Saturday (when the parade comes to downtown) and onto Sunday -come celebrate with us at Food Dance as we offer you some great traditional Irish foods… all day long.

 

 

-Julie
Food Dance Founder

Food Dance's executive chef Robb Hammond will be going toe to toe with 24 other local chefs in the 6th Annual Gumbo Cook Off.

Sunday March 6th
Louie’s Trophy House and Grill, 440 E. North St., Kalamazoo.
3 to 7 p.m. (winner will be announced at 5 p.m.).
$15 in advance; $20 at the door.

Tickets can be bought at several locations, just look for the Got Okra? poster on the door.

Chefs from Mangia Mangia, Food Dance, Louie’s Trophy House Grill, Fandango, Old Burdicks and many more will offer their variations on the Cajun stews. Read more here

We have so much fun creating seasonal full flavored cocktails using classic mixology techniques with fresh ingredients. Before the sugared infused alcohol craze, cocktails were more balanced. We strive to put that back into our cocktails by using great ingredients not sugared alcohol. We just got a fabulous commercial juice machine and, besides making amazingly fresh orange juice, we are offering fresh squeezed lemonade. We think you can really taste the freshness and attention to detail in our cocktails. We’re particularly fond of our Mojito — muddled fresh mint, lime, a little sugar and it just gets better when you add the rum! We’ve also been experimenting with all the fresh fruit coming in this season — try our fresh peach Mojito we just created — really refreshing.