What’s for dinner? Let’s check the trash.

The Ann Arbor area foodie movement expands the notion of what makes a good veggie. From stems to root, trimmings can make for some damn fine eatin’. Excerpt: “LAST week in Chelsea, Mich., as people wilted and vegetables flourished in the intense heat, Anne Elder ran through some of her favorite summer ingredients: pearly garlic “rounds” that flower at the top of the plant in hot weather, the spreading leaves of the broccoli... [Read More...]