ACS provides American cheesemakers with educational resources and networking opportunities and encourages the highest standards of cheesemaking.
The Bread Bakers Guild of America has dedicated itself to advancing the artisan baking profession. The Guild is well known in the baking community as the go-to educational resource for substantive, accurate information on the craft of making bread.
Chef Robb and head Butcher Mike Wegrzyn have taken THE OATH and Food Dance is an Official Member of the Butcher's Guild. The Butcher's Guild is a fraternity of meat professionals bound to
create a support system for the industry. They focus on education and
camaraderie to achieve a communal goal: a network of successful,
skilled, independent butchers all across the country!
If you are a thoughtful meat eater, then you are needed among the ranks as much as a butcher. NEEDED: Courageous Carnivores that insist on Good Meat!
See the list of amazing members.
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies.
"Eat Local, Kalamazoo," a program of Fair Food Matters, is a season-long series of events designed to increase the community's awareness of and appreciation for local food.
Fair Food Matters was founded in 2001 because the people of our community deserve information that helps us make good choices about how we feed ourselves.
Their mission is to improve access to healthy, local food by educating, connecting, and empowering the Kalamazoo community.
Edible Destinations is home to some of the most authentic culinary vacations to be found anywhere in the world. Join a small group of like-minded Foodies on a pre- designed itinerary, or let one of our Culinary Travel Specialists create a cooking vacation or getaway customized just for you. There is no better way to understand a region's culture than through its food.
Connecting customers to food sources through honest learning relationships and supporting local food related businesses through a vibrant market culture.
The Kalamazoo Farmers' Market has fresh Produce, Plants & Flowers, Baked Goods,Fresh Meats, & Hand-made Crafts from local farmers and artisans.
Location & Hours of Operation
1204 Bank Street, between Lake Street & Stockbridge Avenue off of Portage Rd.
Farmer’s Market – 269 337-8899
Parks & Recreation Office – 269 337-8191
Opening Date: First Saturday in May
Closing Date: November 20, 2010
May and November Saturdays (only) 7 a.m. - 2 p.m.
June - October Tuesdays, Thursdays, and Saturdays 7 a.m - 2 p.m.
LocalHarvest is America's leading organic and local food website. We maintain a definitive and reliable "living" public nationwide directory of small farms, farmers markets, and other local food sources.
The People's Food Co-op of Kalamazoo is a consumer-owned cooperative grocery store, bringing a full array of natural products and healthful foods to the community at reasonable prices. PFC exists to create access to food that is healthy for people, land, and the economy. This statement is known as our “Global Ends” and helps to direct every decision we make. As such, we are more than your average grocer!
100 - Mile Market at The People's Food Co-op
Slow Food West Michigan is the West Michigan chapter of Slow Food, a non-profit, member-supported organization founded in 1989 to counteract fast food and fast life. We stand against the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
SFWM supports the mission of Slow Food, working closely with Slow Food USA, the national association headquartered in Brooklyn, NY.
Slow Food works to defend biodiversity in our food supply, spread taste
education and connect producers of excellent foods with co-producers
through events and initiatives.